Horseradish Deviled Eggs

Horseradish Deviled Eggs
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Rating: 5
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Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Horseradish Deviled Eggs
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
  2. To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
  3. Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.
Recipe Notes

Low cost.

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

Adapted from an internet recipe.

Dill Pickle Chicken

Dill Pickle Chicken
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Sounds really good! On my to cook list.
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Dill Pickle Chicken
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Sounds really good! On my to cook list.
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Chicken thighs can be skin on or off, bone in or out.
  2. Place the chicken in a shallow dish or container and pour in the pickle juice. If needed, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.
  3. Preheat your oven to 220 C. Drain the chicken and pat dry with paper towels, discard the pickle juice. Season the chicken with salt and pepper on both sides. Place the thighs in a single layer in an 8 or 9 inch square baking dish.
  4. Bake until the chick is starting to brown up and juices run clear, about 20-30 minutes. Garnish with sliced pickles and chopped dill if desired.
Recipe Notes

The chicken would cost about 73 Baht/kilo. For 4 servings, this is about 54 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf
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I like meatloaf, easy to prepare and delicious with mashed potato or just boiled potatoes and a green veggy. I got this recipe from my Dad, so it gets 5 stars as being good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 people 10 minutes
Cook Time
55 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
55 minutes
Bacon Cheeseburger Meatloaf
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I like meatloaf, easy to prepare and delicious with mashed potato or just boiled potatoes and a green veggy. I got this recipe from my Dad, so it gets 5 stars as being good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 people 10 minutes
Cook Time
55 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
55 minutes
Ingredients
Servings: people
Instructions
  1. In a large mixing bowl, combine all ingredients except bacon and cheese, easiest way to mix this is with your hands.
  2. Take half of the meat mixture and press into a baking dish.
  3. Cut the Cheddar Cheese into slices and place on top of meat mixture.
  4. Top the Cheddar Cheese with remaining meat mixture.
  5. Lay slices of bacon on top of the meat mixture (it will cook while the meatloaf does).
  6. Bake uncovered at 350 degrees for 45-55 minutes, or until cooked through. Let rest 10 minutes before cutting and serving. Enjoy! Served with mashed potatoes and a green vegetable.
Recipe Notes

Not a cheap meal, but less expensive if using pork and Magic brand crackers. Minced pork is 125 Baht per kilo, this would be less than that for the meat, a few slices of imported cheese, a few baht more but you can get a lot of meals out of cheese. For beef, not sure of the price as that is not available here. At 6 meals, probably a few more, I would say $1 or less per person.

Shortcut: Tomato Ketchup.

Provided courtesy of my Dad, Richard Thayer.
United States.

Sardines in Olive Oil

Sardines in Olive Oil
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Rating: 5
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Sardines are any type of small oily fish like sardines, mackerel, herring, or even milkfish, that have been preserved in oil or packed in sauce. I like sardines, I love sardines in olive oil, but I could only find one store that carried them in olive oil (Thai made as well) and was pricey to say the least. So I set out on an internet search and found this recipe, I have made it twice with excellent results.
Prep Time
3-24 hours
Cook Time
3-6 hours
Prep Time
3-24 hours
Cook Time
3-6 hours
Sardines in Olive Oil
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Sardines are any type of small oily fish like sardines, mackerel, herring, or even milkfish, that have been preserved in oil or packed in sauce. I like sardines, I love sardines in olive oil, but I could only find one store that carried them in olive oil (Thai made as well) and was pricey to say the least. So I set out on an internet search and found this recipe, I have made it twice with excellent results.
Prep Time
3-24 hours
Cook Time
3-6 hours
Prep Time
3-24 hours
Cook Time
3-6 hours
Ingredients
Servings:
Instructions
  1. Clean your fish, for both times I made these I used 4 mackerel, remove the head, tail, insides, and clean well on the inside along the backbone. Leave skin on and bones in.
  2. I took each fish and cut into 3 pieces, place all in a bowl with a lid.
  3. Prepare your brine with 1/4 salt for 2 cups of water. I do this separate so I don't make more brine than what is needed. Make a batch and pour over the fish pieces, make more as needed to cover the fish.
  4. Refrigerate for at least 3 hours, I normally refrigerated over night.
  5. Remove the fish from the brine and place in a slow cooker, add the olive oil, water, pickle juice, bay leaves and peppercorns.
  6. Put the slow cooker on Low setting for 3-6 hours, depending on size of fish, 3 hours for small fish, like milkfish, and 6 hours for mackerel. Check the fish about an hour before the time, you are looking for soft fish and soft bones, if the bones are not soft, go another hour and check again, repeat until the bones are soft.
  7. When done and the fish and bones are soft, allow to cool and store in the fridge in olive oil.
  8. Serve as is with or on a lettuce salad with tomatoes and garlic, or as a sandwich with bread spread with mustard.
Recipe Notes

Mackerel will run about 25 baht per fish, if using as a light meal, well under $1 per person. If I use in a sandwich, I use 3 fish pieces, split each in half, lunch for under $1. If I use in a tomato salad, I use 3 pieces and just kind of chop them up, salad for under $1.

Used in Recipes Listed on this Site:

Crispy Sardines & Garlic Mayo,
Fisherman's Eggs, Made it,
Pasta with Sardines,
Sardine Sandwich I, Made it, GO-TO recipe,
Sardine Sandwich II, Made it,
Sardine Club Sandwich

Adapted from an internet recipe.