DILLY BEEF SANDWICHES
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. -Donna Blankenheim, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.
Nutrition Facts : Calories 332 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
DILLY BEEF SANDWICHES
This recipe may sound weird, but it's really pretty good. We tried it the first time just because to DID look different, but we really liked it!
Provided by Toby Jermain
Categories Lunch/Snacks
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rub roast with black pepper, and place in a slow cooker.
- Add whole pickles and brine, onion wedges, garlic cloves, and Worcestershire all remaining ingredients, and stir to combine.
- Cover, and cook over low heat for 8-9 hours or until meat is tender.
- Remove roast from slow cooker, and strain out and discard solids, reserving the liquid.
- After meat has cooled enough to handle, shred the meat, removing any excess fat.
- Return to sauce in crckpot, and heat through.
- Using a slotted spoon, fill each bun with about 1/2 cup of the meat mixture.
- Top with a slice of onion.
- Serve with pickles and other condiments as desired.
- These sandwiches really dont need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.
Nutrition Facts : Calories 611.3, Fat 44.6, SaturatedFat 18, Cholesterol 156.5, Sodium 1139.9, Carbohydrate 7.8, Fiber 1.4, Sugar 4.1, Protein 42.7
DILLY BLUE BEEFWICHES
Dinner ready in 30 minutes! Enjoy these sandwiches made using Original Bisquick® mix and deli roast beef - a delicious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Stir Bisquick mix, milk and dill weed until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2-inch round cutter dipped in Bisquick mix. Place 2 inches apart on ungreased cookie sheet.
- Bake 6 to 8 minutes or until golden brown. Cool at least 5 minutes. Split biscuits in half. Spread slightly less than 1 teaspoon blue cheese dressing on bottom half of each biscuit. Top with folded slice of roast beef and lettuce leaf. Add biscuit top.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 1 g
DILLY BEANS
Spicy pickled green beans made the old fashioned way. This was my Grandmother's recipe, I hope you enjoy!
Provided by RIIHI
Categories Side Dish
Time 35m
Yield 32
Number Of Ingredients 10
Steps:
- Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
- Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
- In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
- Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 7.2 g, Fat 0.9 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 3481.3 mg, Sugar 1.2 g
DILLY BELOVED CHICKEN BAKE
Make and share this Dilly Beloved Chicken Bake recipe from Food.com.
Provided by Pamela
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours.
- Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through. Spoon remaining sauce over chicken and serve.
- For OAMC: freeze after step one. Defrost overnight in fridge and then bake as directed in step 2.
Nutrition Facts : Calories 193.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 204.9, Carbohydrate 15.5, Fiber 0.5, Sugar 12.5, Protein 27.8
BLUE RIBBON DILL PICKLES
A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.
Provided by Debber
Categories Vegetable
Time 1h30m
Yield 7 quart jars, 32 serving(s)
Number Of Ingredients 7
Steps:
- GET ALL OF THIS GOING BEFORE FILLING THE JARS.
- Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
- Fill canning kettle half-full with hottest tap water; set on burner over high heat.
- In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
- In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
- FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove (if used), then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.
- Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
- Add lid and ring to each jar, tightening evenly.
- Place jars into canner with water JUST to the necks of the jars.
- Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
- Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
- Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
- NOTES: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer, if you have uniform sizes (and this impresses the judges too!). And makes for easier packing, too.
Nutrition Facts : Calories 3.7, Sodium 1771.1, Carbohydrate 0.2, Sugar 0.1
PICKLED GREEN BEANS (DILLY BEANS)
This recipe was originally my Great Grandmother's I just recently found it in my Mother's stuff after she passed away a few months ago.
Provided by Matthew Molus
Categories Lunch/Snacks
Time 25m
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 8
Steps:
- Clean and Cut beans to fit in tall Mason Jars. (one pint).
- Place ingredients 2-5 into each jar.
- Add beans to jar(s) until full.
- Bring to boil ingredients 6-8.
- Pour boiling liquid over beans.
- Tighten lids.
- Process in boiling water for 5 minutes. *Correction: Processing time should be 10-15 min, not 5.*.
- I use what ever amount of beans I have on hand and make the liquid accordingly.
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