Dill Pickle Cream Cheese Sandwich
Dill Pickle Cream Cheese Sandwich
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This sounds good, I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 10 minutes
Servings Prep Time
2 sandwiches 10 minutes
Dill Pickle Cream Cheese Sandwich
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This sounds good, I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 10 minutes
Servings Prep Time
2 sandwiches 10 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Add the cream cheese to a mixing bowl, use a potato masher and mash up the cheese to make it nice and soft, set the masher aside.
  2. Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
  3. Lay out two slices of bread, spread cream cheese on each slice, top with remaining slices of bread.
  4. Enjoy.
Recipe Notes

Caroline Cream cheese is about 120 Baht. For two sandwiches, this is about $1.90 per sandwich.

Shortcut: Fridge Dill Pickles.

Variants: 1. Serve on toast. 2. Use bagels in place of sliced bread.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Dill Pickle Bread
Dill Pickle Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Dill Pickle Bread
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This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  2. In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  3. Add the flour, baking powder, salt, and pickle juice, stir until just combined.
  4. Fold in the cheese, pickles, and dill.
  5. Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  6. Remove from the oven to a rack to cool completely.
  7. Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.
Recipe Notes

Low cost.

Shortcuts: Sour Cream, Fridge Dill Pickles.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Pork Loin (Slow Cooker)
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Pork Loin (Slow Cooker)
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This is a spin off from the 3-Ingredient Crockpot Ranch Pork Chops, which uses a packet, or homemade, Ranch Dressing. Ranch dressing has dried dill, dried parsley, dried diced onion, garlic powder, onion powder, and black pepper (those are the basic ingredients), so in this, I stepped it up to fresh dill, fresh garlic, fresh onion, and used pork loin instead of chops.
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Servings Prep Time
6 servings 20 min
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. I am going to use use fresh onion, garlic, and dill, and no added salt.
  2. Tesco has excellent pork loin, can get 3-4 thick slices from each piece. Here is the 6 pieces I am going to use for this recipe.
  3. Place the diced onion in the bottom of your slow cooker. Place a layer of pork loin, then sprinkle with half the pepper, parsley, garlic, and dill. Place another layer of pork loin and sprinkle the remaining pepper, parsley, garlic, and dill.
  4. Prepare your chicken gravy, I use Lobo brand (Thai product which is very good), let the gravy cool for a few minutes, then pour over the pork loin, do worry if the dill sort of floats away in places, it is all cooked together.
  5. Set the cooker to Low setting for 6 to 8 hours, cover and cook for 6 hours without removing the cover, then check the tenderness. Time is variable with thickness of the slices. for thin, less than 1 inch check at 6 hours, for 1 inch check at 7 hours, for 1 1/2 inch check at 7 and you may need to cook another hour. If not tender, cook for another hour and check again. Once tender, if not serving right away, just switch the cooker to Warm setting.
  6. Serve with mashed potatoes, rice, or pasta, and spoon the gravy over everything, add a vegetable for a side and you have a complete meal. Enjoy.
Recipe Notes

Pork loin in Tesco will cost about 170 Baht/1 1/2 kilos, for 6 servings, this is about 90 cents per serving.

My own creation based on another recipe to use fresh ingredients and pork loin instead of costlier pork chops. Lee Thayer.
Thailand.

Russian Beet Salad
Russian Beet Salad
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This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Russian Beet Salad
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This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Dressings, pick one
Servings: servings
Instructions
  1. In a large mixing bowl, add the pickles, carrots, beets, and potatoes and toss together.
  2. Add ONE of the dressings, starting with 4 tablespoons and adjusting as needed, season with salt and pepper to taste.
  3. Chill for a few hours, then when serving, garnish with the fresh dill.
Recipe Notes

Low cost.

Shortcuts: Pressure Cooked Beets, Pressure Cooked Carrots, Fridge Pickles.

Adapted from an internet recipe.

Shchavel Borscht (Sorrel Soup)
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach 🙂 On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  2. Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  3. Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  4. When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  5. While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  6. After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  7. When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  8. Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.
Recipe Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.

Shortcut: Sour Cream.

Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.

This recipe for Shchavel Borscht (Sorrel Soup) is from Natasha's Kitchen.

Basic Salmon Patties
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together in a large bowl, the salmon, spring onion, dill, breadcrumbs, mayo, juice, mustard, egg and season with salt and pepper as desired. Form into 4-5 patties.
  2. Heat a large skillet with a splash of oil, when the oil is hot, cook the patties (in batches if needed) about 3-4 minutes per side or until nice and golden brown on each side.
  3. Serve with mashed potatoes, pasta, or rice and a vegetable for a nice meal.
Recipe Notes

I will price this when I steam some salmon, for now I will say fair priced.

Shortcuts: Steamed SalmonBreadcrumbs.

Adapted from an internet recipe.

Egg Salad with Capers & Dill
Egg Salad with Capers & Dill
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This is a good egg salad, uses capers and dill which give it a great flavor.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Egg Salad with Capers & Dill
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This is a good egg salad, uses capers and dill which give it a great flavor.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, whisk together the mayo, zest, juice, salt, and pepper.
  2. Large mixing bowl, add the eggs, dill, onion, and add the mayo mixture. Mix to combine.
  3. Add the capers and mix in.
  4. Cover and place in the fridge for a few hours to chill.
  5. Serve on crackers or toast.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Variant: 1. Serve on saltine crackers.

Adapted from an internet recipe.

Pasta with Tuna, Lemon & Dill
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil, cook the pasta until tender.
  2. While the pasta is cooking, mix the remaining ingredients together in a large serving bowl, season with salt and pepper as desired.
  3. When the pasta is tender, drain and add to the mixture in the serving bowl, toss to combine, serve.
Recipe Notes

Low cost.

Shortcut: Tuna.

Adapted from an internet recipe.

Deviled Eggs with Pickled Shrimp
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Pickle Deviled Eggs
Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  2. Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  3. To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  4. Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a little sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.