A FEW OF OUR RECIPES:
Check out this fabulous piece by Alissa Saenz:
Spicy Black Bean Crab Chili
by Arlene Sedesse, Millersburg, PA
1-16 oz Jar of Dynamite Dill Habanero Pickles
2 lbs lump crab
1 red pepper
1 sweet onion
1 whole fresh garlic 4 cups roasted tomatoes
4 cups roasted tomatoes (Roast the vegetables in over 400 for 25 to 35
1 - 2 chipotle pepper in adobo sauce
7 cups water
3 tsp. beef bouillon
3 teaspoons chicken bouillon
6 Tblsp brown sugar
3 Tblsp chili powder
1 C. pureed sweet potatoes
1 C. pureed cauliflower
4 cans (125 oz) black beans drained and rinsed
Put pickles, chipotle peppers, roasted tomatoes, bouillon, roasted vegetables and some water in a blender in batches and puree. Put everything in a large pot except the crab and simmer for 1 hour.
Add crab and simmer 10 minutes
Note: I divided the base in half and added 1 1/4 lbs of ground turkey to one half and 1 lb of crab to the other. Dried beans would be better than canned. Top with scallions, cheese and sour cream.
2 - 16oz. Hot Habanero Pickles (Mince or Blend Jarred Contents &
Add All To Recipe)
2-3 lbs ground beef
1½ lbs sweet Italian sausage
1 Large Sweet Onion
2 Garlic Cloves
1 Tbsp. Chili Powder
½ Cup Brown Sugar
3 Cans Diced Tomatoes
16oz. Can Tomato Sauce
8oz. Can Tomato Paste
1 Tbsp. Oregano
1 Tbsp. Cilantro
1 Tbsp. Powdered Mustard
1 lb. Beans (Small Red & Black Beans)
Soften beans according to package instructions.
Saute meat (drain excess grease)
Saute onions & garlic
Combine all ingredients and simmer several hours until beans are tender.
1-16oz. Jar of Sweet'n Mild Dynamite Dill Pickles.
6 Boneless, Skinless Chicken Breasts
1/4 Cup Minced Onion
½ Cup Chopped Pecans
½ Cup Sweet'n Mild Garlic Dynamite Dill Pickles
1/4 Cup Raisins
1 Cup Mayonnaise
1 Tsp. Powdered Mustard
1 Tsp. Sage
1 Tsp. Savory
1 Tsp. Thyme
Cook chicken breast with sage, savory, and Thyme. Cook through, but be sure to not over cook.
(be sure to drain chicken when done)
Combine chicken and mix will all remaining ingredients.
Pan Fried Pickles
You don’t have to only fry potato’s…
Try frying a pickle. It’s quick,
simple, and definitely rewarding.
1 jar Dynamite Dill Pickles (pick your favorite)
3 Eggs or Egg Substitute
½ cup Corn Starch
1 cup Bread Crumbs
½ cup Peanut Oil
**ALLERGEN WARNING: If you are allergic to PEANUTS substitute peanut
oil with vegetable oil**
Preparation & Cooking:
You must first strain the pickle juice from the jar. We recommend using a colander to do
this. Simply pour the pickle jar
contents into the colander and allow the juice to drain. When you no longer see liquid dripping you
are ready to proceed. You will now need
three bowls, set next to each other in an assembly line fashion. Bowl #1 should contain Corn Starch. Bowl #2, eggs or egg substitute (mixed appropriately). Bowl #3, bread crumbs.
Take one ore two Dynamite Dill pickle slices at a time and dip them
into the corn starch bowl. Make sure the
entire slice is coated lightly & evenly.
Next, dip each slice into the egg wash.
The combination of a properly coated pickle with corn starch and egg
wash makes the last step effortless.
Simply place the pickles in the bread crumbs, and flip each slice around
a couple of times. Place all of your
coated pickles onto a plate, ready to be cooked.
Place enough oil in your skillet/pan to cover the bottom generously.
Heat a medium sized skillet/pan, with the oil already in the pan, to a Medium-High temperature.
Do not add the oil after the pan has been heated. This can cause for splattering and burning. When the skillet/pan has reached the needed temperature, gently add the pickles cooking each side for only 1-2 minutes before flipping and cooking the opposite side. After 2-4 minutes you will have finished making some of the best friend pickles ever, and right in your own home.