Deviled Egg Pasta Salad
Deviled Egg Pasta Salad
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Deviled Egg Pasta Salad
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Votes: 1
Rating: 5
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I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
30 minutes
Passive Time
2-3 hours
Prep Time
30 minutes
Passive Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  2. Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  3. Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  4. Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  5. Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  6. Refrigerate for at least 2-3 hours before serving.
  7. Garnish with a light sprinkling of paprika if desired. Serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.

Variant: 1. Top with sliced hard boiled eggs before serving.

Adapted from an internet recipe.

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.

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.

BBQ Pulled Pork Sandwiches (Pressure Cooker)
BBQ Pulled Pork Sandwiches (Pressure Cooker)
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In keeping with my theme of making things from scratch, plenty of shortcuts here if you wish to use those for cost savings.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
BBQ Pulled Pork Sandwiches (Pressure Cooker)
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Rating: 5
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In keeping with my theme of making things from scratch, plenty of shortcuts here if you wish to use those for cost savings.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
30 minutes
Ingredients
Servings: sandwich
Instructions
  1. For tender and juicy pork, use of a pressure cooker is highly recommended. You can cook the pork anyway you prefer. There is a link in Recipe Notes for how I prepare pork shoulder/butt in a pressure cooker. Amount of pork is up to you, when I make this I use 1 1/2 kilos (3 lbs).
  2. After the pork is cooked, place on a cutting board and use two forks to shred it, then place the pork in your slow cooker and set to Low setting.
  3. Add BBQ sauce as needed to coat all the shredded pork. Leave the pork on Low for about 30 minutes to heat everything through.
  4. When the pulled pork is good and hot, lay out a slice of rye bread, then add a slice of onion, as thick as you like it, add some pickle slices.
  5. Scoop on some hot BBQ pulled pork.
  6. Top that with sliced Provolone, as many slices as you like.
  7. Top with another slice of rye and enjoy. (Great photo except for the fly on the sandwich, oh well, it happens.)
Recipe Notes

Low cost, well under $1 per sandwich.

Shortcuts: Pork Shoulder/Butt (Pressure Cooker), Light Rye Bread, Fridge Pickles, BBQ Sauce.

Variants. 1. Use a cheese of your choice. 2. Use lettuce in place of the onion or in addition to the onion. 3. Leave out the pickles or replace with hot peppers. 4. Use sandwich rolls in place of rye bread, or use any bread you like.

Common type of sandwich.

Dill Pickle Dip
Dill Pickle Dip
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This recipe is from a friend, and it is excellent! On my Go-To list now!
Prep Time
10 minutes
Prep Time
10 minutes
Dill Pickle Dip
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This recipe is from a friend, and it is excellent! On my Go-To list now!
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Mix together the cream cheese and beef.
  2. Mix in the pickles and juice, cover and place in the fridge to chill for at least 2 hours.
  3. Serve with crackers.
Recipe Notes

I will price this when I make it to determine how many servings. I will say fair cost right now.

Shortcut: Quick Fridge Dill Pickles.

Variants: 1. Substitute thin sliced ham, smoked ham, or turkey for the beef. 2. Serve on toast. 3. Use as a filling in a sandwich (I can see myself doing that).

Recipe and photo provided by good friend, Amy Weckerly Shanks, and the original recipe is here.

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.

Chicken Olivye (Chicken Potato Salad)
Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Chicken Olivye (Chicken Potato Salad)
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Votes: 2
Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Chicken can be prepared two ways:
  2. First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  3. Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  4. Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. Remove the chicken and dice and add to a large mixing bowl.
  5. Strain the broth and save (refrigerate) for use in another recipe.
  6. Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  7. Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  8. For the mayo start out with less than a cup and add as needed to fully coat everything.
  9. Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Recipe Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.

Shortcut: Refrigerator Pickles.

Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.

This recipe for Chicken Olivye (Chicken Potato Salad) is from Natasha's Kitchen.

Dill Pickle Pasta Salad
Dill Pickle Pasta Salad
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I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Dill Pickle Pasta Salad
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Rating: 5
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I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
For the Salad
For the Dressing
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until tender, drain and rinse under cold water to stop the cooking process and to cool it off. Toss the pasta with 1/2 cup pickle juice and set aside for 5 minutes then drain and discard the juice and place the pasta in a large bowl along with the rest of the Salad ingredients and toss to mix together.
  2. In a small bowl, mix the dressing ingredients together. If you do not have sour cream, start with the amount of mayo stated and add more mayo as needed to coat everything yet not be dripping with mayo either. Pour this onto the pasta in the large bowl and and toss to coat everything. Refrigerate for at least an hour before serving.
Recipe Notes

Low cost.

Shortcut: Quick Fridge Dill Pickles.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Homemade Chick-Fil-A Sandwiches
Homemade Chick-Fil-A Sandwiches
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This is a cheater recipe for Chick-Fil-A Sandwiches in the US, I have never had one but unlike deep frying these are baked in your oven. These sound really good and is a must try for me.
Servings Prep Time
4 sandwiches 6-24 hours
Cook Time
30 minutes
Servings Prep Time
4 sandwiches 6-24 hours
Cook Time
30 minutes
Homemade Chick-Fil-A Sandwiches
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This is a cheater recipe for Chick-Fil-A Sandwiches in the US, I have never had one but unlike deep frying these are baked in your oven. These sound really good and is a must try for me.
Servings Prep Time
4 sandwiches 6-24 hours
Cook Time
30 minutes
Servings Prep Time
4 sandwiches 6-24 hours
Cook Time
30 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Cut each chicken breast in half and pound them to 1/2 inch thickness. Sprinkle each piece on both sides with paprika, salt, and pepper to your liking. Place them in a large zip lock bag or plastic bag, like a Tesco shopping bag, and pour the pickle juice over them. Press out the extra air by twisting the bag, then place that in a bowl and place the fridge for 6 hours our anytime up to overnight.
  2. Preheat your oven to 230 C and place a wire rack on a baking sheet and set aside. While the oven is heating, stir together the flour, spices, sugar, and baking soda in a bowl and set aside. In another bowl whisk together the egg and milk. Take the chicken out of the fridge, dip each piece in the egg mixture, then coat well with the flour mixture making sure the entire piece is coated with flour.
  3. Place the chicken on the wire rack and generously spray each piece with olive oil, coating the flour completely. Turn the pieces over and spray the other side with olive oil. Bake for 12 minutes, then turn the chicken over and bake another 15 minutes or until the chicken is golden brown, crispy, and cooked through. Remove from the oven and top with cheese of your choice and let these rest for 5 minutes.
  4. Butter each bun and place on a sheet and bake for 3-4 minutes until toasted. Place 3-4 pickle slices on each bottom bun, top with a piece of chicken and the other toasted bun. Serve.
Recipe Notes

For 2 chicken breasts, this is low cost even if using cheese.

Provided by Barefeet in the Kitchen and the link to this recipe is here.
United States.