Dilly Blue Beefwiches Recipes

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DILLY BEEF SANDWICHES



Dilly Beef Sandwiches image

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

1 boneless beef chuck roast (3 to 4 pounds)
1 jar (16 ounces) whole dill pickles, undrained
1/2 cup chili sauce
2 garlic cloves, minced
12 hamburger buns, split
Giardiniera, optional

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



Dilly Beef Sandwiches image

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

3 -4 lbs boneless chuck roast, trimmed of most excess fat,and cut in 2 to 3 pieces
1 teaspoon fresh ground black pepper
1 (16 ounce) jar whole dill pickles, undrained
1 large onion, peeled and cut in 8 wedges
8 cloves garlic, peeled
1 -2 tablespoon Worcestershire sauce
hamburger buns or kaiser roll, warmed or toasted
thinly sliced red onion, and
cold hamburger, dill pickle chips as accompaniment
barbecue sauce
mustard
mayonnaise, as desired

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 don’t 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



Dilly Blue Beefwiches image

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

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 teaspoon dried dill weed
1/4 cup blue cheese dressing
7 slices thinly sliced deli roast beef (6 ounces), cut in half
Leaf lettuce

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



Dilly Beans image

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

6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
½ cup pickling spice
½ cup mustard seed
8 dried red chile peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed

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



Dilly Beloved Chicken Bake image

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

1/4 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons fresh dill
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons lemon zest
1 garlic clove, crushed
salt and pepper, to taste
4 boneless skinless chicken breasts

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



Blue Ribbon Dill Pickles image

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

7 wide-mouth quart jars, lids & rings
fresh dill, heads & several inches of stems shaken free of bugs
cucumber, washed, scrubbed
1 garlic clove (or more)
8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

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)



Pickled Green Beans (Dilly Beans) image

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

4 lbs green beans
1/2 teaspoon crushed red pepper flakes, per jar
1/2 teaspoon mustard seeds, per jar
1/2 teaspoon dill seed, per jar
1 whole garlic clove, per jar
5 cups vinegar
5 cups water
1/2 cup salt

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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