Stuffed Pickles Boats Recipes

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BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 3



Bacon-Wrapped Pickles Stuffed with Pimento Cheese image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
  • Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
  • Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
  • Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.

6 whole dill pickles, halved lengthwise
1/2 cup pimento cheese
12 strips of bacon

STUFFED FRIED PICKLES RECIPE BY TASTY

Here's what you need: dill pickles, mozzarella cheese, ham, all-purpose flour, panko breadcrumbs, large eggs, oil, spicy mayonnaise

Provided by Pierce Abernathy

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 8



Stuffed Fried Pickles Recipe by Tasty image

Steps:

  • On a cutting board, slice the ends off the pickles and place vertically on the board.
  • Using an apple corer, hollow out the pickles and reserve the centers for frying.
  • Place a slice of ham on the cutting board and roll it around a string cheese stick.
  • Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
  • Cut the stuffed pickles into ¼-inch (¾ cm) slices.
  • Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
  • Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
  • Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
  • Serve with spicy mayonnaise for dipping.
  • Enjoy!

Nutrition Facts : Calories 325 calories, Carbohydrate 51 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 19 grams

6 dill pickles
6 sticks mozzarella cheese
6 slices ham
1 ½ cups all-purpose flour
1 ½ cups panko breadcrumbs
3 large eggs, beaten
oil, for frying
spicy mayonnaise, for serving

STUFFED DILL PICKLES

Make and share this Stuffed Dill Pickles recipe from Food.com.

Provided by William Uncle Bill

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 5



Stuffed Dill Pickles image

Steps:

  • Cut off both ends of the dill pickles to create a flat surface.
  • Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
  • Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
  • Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
  • Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
  • Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
  • You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
  • NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

Nutrition Facts : Calories 83.1, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.8, Sodium 1063.1, Carbohydrate 4.8, Fiber 1.4, Sugar 2.5, Protein 1.9

1 (48 ounce) jar dill pickles (homemade preferred) or 1 (48 ounce) jar kosher dill pickles
1 (8 ounce) package cream cheese, regular
1 medium onion, very finely chopped
2 large garlic cloves, very finely chopped
3/4 teaspoon Tabasco sauce or 3/4 teaspoon a hot sauce

STUFFED PICKLE EGG ROLLS

Crab salad meets crab rangoon in these stuffed fried pickles.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 30m

Yield 8

Number Of Ingredients 9



Stuffed Pickle Egg Rolls image

Steps:

  • Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
  • Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
  • Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

Nutrition Facts : Calories 139 calories, Carbohydrate 8.3 g, Cholesterol 27.9 mg, Fat 9.5 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 3.7 g, Sodium 1035.3 mg, Sugar 1.1 g

1 (6 ounce) can fancy crabmeat, drained
4 ounces cream cheese, softened
½ stalk celery, diced
1 green onion, chopped
1 tablespoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
8 whole dill pickles, halved lengthwise
8 egg roll wrappers
vegetable oil for frying

STUFFED PICKLES BOATS

Provided by My Food and Family

Categories     Recipes

Time 15m

Number Of Ingredients 4



Stuffed Pickles Boats image

Steps:

  • First take the whole pickle and cut it in half long ways. Take a knife and cut out the inside of the pickle (this can be used as decoration around your pickle boats, so place in a bowl to the side). Once you have all of your pickle boats cut out, place them on the serving tray in any design you'd like.
  • Now to prepare the stuffing: Hard boil your two eggs. Once complete, dice up the eggs. Empty the water out of both cans of chicken or tuna and pour contents into a bowl. Use a fork to shred the chicken or tuna. Add Miracle Whip to the shredded chicken or tuna (add to desired texture/taste). Next add the diced eggs and mix.
  • Now that your stuffing is prepared, spoon your stuffing out into your pickle bowls. Can serve immediately or chilled. Enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 gallon whole dill pickles
2 eggs
2 large cans chicken or tuna in water
3-4 tablespoons Miracle Whip

DILL PICKLE BOATS

Make and share this Dill Pickle Boats recipe from Food.com.

Provided by daisygrl64

Categories     Spreads

Time 20m

Yield 14 serving(s)

Number Of Ingredients 8



Dill Pickle Boats image

Steps:

  • cut each pickle in halves lenghtwise.
  • use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
  • chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
  • taste for salt and pepper.
  • spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
  • sprikle with paprika for garnish.

Nutrition Facts : Calories 37.6, Fat 2.3, SaturatedFat 1.4, Cholesterol 5.7, Sodium 652.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.5, Protein 2

1 (1 liter) jar whole kosher dill pickle
125 g rosenborg beelablu cheese
2 tablespoons roasted red peppers, chopped
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon prepared yellow mustard
salt
black pepper
paprika (optional)

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