Dill Dip recipes
Results: 10561 - 10569 of 10569
Ingredients (19) 
:
<B>For the dough</B>
2 2/3 cups all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 ...
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:
<B>For the dough</B>
2 2/3 cups all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 ...
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more
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- <B>For the dough</B>
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 2 large egg yolks
- 1/2 cup sour cream
- 1 tablespoon cold water if necessary
- <B>For the filling</B>
- 3/4 pound russet (baking) potatoes
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 3/4 teaspoon caraway seeds
- 1 tablespoon vegetable oil
- 3 cups chopped cabbage
- 3 tablespoons sour cream
- 2 tablespoons water if necessary
- 3 tablespoons finely chopped fresh dill
- an egg wash made by beating 1 large egg with 1 teaspoon water
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
- 2 large egg yolks
- 1/2 cup sour cream
- 1 tablespoon cold water if necessary
- <B>For the filling</B>
- 3/4 pound russet (baking) potatoes
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 3/4 teaspoon caraway seeds
- 1 tablespoon vegetable oil
- 3 cups chopped cabbage
- 3 tablespoons sour cream
- 2 tablespoons water if necessary
- 3 tablespoons finely chopped fresh dill
- an egg wash made by beating 1 large egg with 1 teaspoon water
Ingredients (19) :
<B>For crust</B>
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water<B>For filling</B>
8 fresh green...
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<B>For crust</B>
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water<B>For filling</B>
8 fresh green...
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- <B>For crust</B>
- 1/2 stick (1/4 cup) unsalted butter
- 1 cup blue cornmeal*
- 1/4 cup boiling water<B>For filling</B>
- 8 fresh green chiles such as Anaheim or poblano
- 1 1/2 cups sour cream
- 2 large eggs
- 1 pound cream cheese, softened
- 2 tablespoons unsalted butter
- 1 cup grated Monterey Jack cheese (about 4 ounces)
- 1 1/2 cups grated sharp Cheddar (about 6 ounces)
- 1 tablespoon minced fresh dill leaves
- 1/4 cup chopped fresh cilantro<B>For salsa</B>
- 1/2 papaya
- 1 garlic clove
- 1/2 cup finely chopped red onion
- 1/2 red bell pepper
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons rice vinegar*available at Latino markets and specialty foods shops
- 1/2 stick (1/4 cup) unsalted butter
- 1 cup blue cornmeal*
- 1/4 cup boiling water<B>For filling</B>
- 8 fresh green chiles such as Anaheim or poblano
- 1 1/2 cups sour cream
- 2 large eggs
- 1 pound cream cheese, softened
- 2 tablespoons unsalted butter
- 1 cup grated Monterey Jack cheese (about 4 ounces)
- 1 1/2 cups grated sharp Cheddar (about 6 ounces)
- 1 tablespoon minced fresh dill leaves
- 1/4 cup chopped fresh cilantro<B>For salsa</B>
- 1/2 papaya
- 1 garlic clove
- 1/2 cup finely chopped red onion
- 1/2 red bell pepper
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons rice vinegar*available at Latino markets and specialty foods shops
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Ingredients (20) :
<B>For consommé</b>
5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails)
4 large leeks (white and pale green par...
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<B>For consommé</b>
5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails)
4 large leeks (white and pale green par...
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- <B>For consommé</b>
- 5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails)
- 4 large leeks (white and pale green parts only), halved lengthwise and sliced crosswise
- 3 celery ribs, chopped
- 2 onions, chopped
- 2 carrots, chopped
- 3 garlic cloves, chopped
- 1 (1-inch) piece fresh ginger, sliced
- 6 fresh parsley stems (without leaves)
- 1 fresh thyme sprig
- 5 coriander seeds
- 1 bay leaf (not California)
- 1/2 teaspoon salt
- 1 (750-ml) bottle dry white wine
- 3 1/2 qt cold water
- 5 large egg whites, shells reserved<B>For topping</b>
- 1/2 cup créme fraîche
- 3 tablespoons water
- 2 oz salmon caviar (roe) or other caviarGarnish: fresh dill sprigsAccompaniment: <a href ="/recipes/recipe_views/views/104413">black pepper cornmeal crisps</a>
- Special equipment: cheesecloth
- 5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails)
- 4 large leeks (white and pale green parts only), halved lengthwise and sliced crosswise
- 3 celery ribs, chopped
- 2 onions, chopped
- 2 carrots, chopped
- 3 garlic cloves, chopped
- 1 (1-inch) piece fresh ginger, sliced
- 6 fresh parsley stems (without leaves)
- 1 fresh thyme sprig
- 5 coriander seeds
- 1 bay leaf (not California)
- 1/2 teaspoon salt
- 1 (750-ml) bottle dry white wine
- 3 1/2 qt cold water
- 5 large egg whites, shells reserved<B>For topping</b>
- 1/2 cup créme fraîche
- 3 tablespoons water
- 2 oz salmon caviar (roe) or other caviarGarnish: fresh dill sprigsAccompaniment: <a href ="/recipes/recipe_views/views/104413">black pepper cornmeal crisps</a>
- Special equipment: cheesecloth
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Ingredients (23) :
2 Tbsps. vegetable oil
1-1/2 cups chopped leeks
1-1/2 cups quartered Brussels sprouts
1 large carrot
1 celery stalk, chopped
1 ...
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:
2 Tbsps. vegetable oil
1-1/2 cups chopped leeks
1-1/2 cups quartered Brussels sprouts
1 large carrot
1 celery stalk, chopped
1 ...
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- 2 Tbsps. vegetable oil
- 1-1/2 cups chopped leeks
- 1-1/2 cups quartered Brussels sprouts
- 1 large carrot
- 1 celery stalk, chopped
- 1 large potato, chopped
- 1 cup acorn squash\cooked, peeled, chopped
- 3/4 tsp. salt
- freshly ground black pepper
- cayenne pepperto taste
- 2 minced garlic cloves
- 3 cups vegetable broth
- 1 cup chopped Swiss chardor other greens
- 1 large tomato\raw, peeled and chopped
- 1 sweet red bell pepperor green bell pepper
- 1-1/2 tsps. dried dill weed
- 1/2 tsp. marjoram
- 1/2 tsp. dried basil
- 2 tsps. soy sauce, or to taste
- 1 Tbsp. fresh lemon juice
- 1/2 cup nonfat yogurt
- dry roasted sunflower seeds, for garnish
- fresh parsley, minced for garnish
- 1-1/2 cups chopped leeks
- 1-1/2 cups quartered Brussels sprouts
- 1 large carrot
- 1 celery stalk, chopped
- 1 large potato, chopped
- 1 cup acorn squash\cooked, peeled, chopped
- 3/4 tsp. salt
- freshly ground black pepper
- cayenne pepperto taste
- 2 minced garlic cloves
- 3 cups vegetable broth
- 1 cup chopped Swiss chardor other greens
- 1 large tomato\raw, peeled and chopped
- 1 sweet red bell pepperor green bell pepper
- 1-1/2 tsps. dried dill weed
- 1/2 tsp. marjoram
- 1/2 tsp. dried basil
- 2 tsps. soy sauce, or to taste
- 1 Tbsp. fresh lemon juice
- 1/2 cup nonfat yogurt
- dry roasted sunflower seeds, for garnish
- fresh parsley, minced for garnish
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Ingredients (30) :
2 big heads of cabbage for the leaves
Ingredients for the stuffing:
1 pound ground beef
1 pound ground pork
1 Tbsp. salt
1/5 ts...
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:
2 big heads of cabbage for the leaves
Ingredients for the stuffing:
1 pound ground beef
1 pound ground pork
1 Tbsp. salt
1/5 ts...
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- 2 big heads of cabbage for the leaves
- Ingredients for the stuffing:
- 1 pound ground beef
- 1 pound ground pork
- 1 Tbsp. salt
- 1/5 tsp. nutmeg
- 1 big onion
- 3 cloves of garlic
- 2 Tbsps. tomatoes paste
- 1/5 pound of white rice
- 1 egg
- 1 handfull of italian parcely (fresh)
- 7-8 basil leaves
- 1 Tbsp. dill (otional)
- 1 tsp. theme
- 1 tsp.oregano
- 1/5 tbspoon fresh ground pepper
- 2-3 Tbsp. olive oil
- For the sauce:
- Juice from 1 lemon
- 2 Tbsp. olive oil
- 1 gal. water
- 2-3 Tbsps. tomatoes paste
- 2-3 branches of thyme
- 2-3 branches of basil
- For polenta:
- 1 gal.water
- 3-4 cups course corn meal
- 2-3 Tbsps. butter
- 1 Tbsp. salt
- Ingredients for the stuffing:
- 1 pound ground beef
- 1 pound ground pork
- 1 Tbsp. salt
- 1/5 tsp. nutmeg
- 1 big onion
- 3 cloves of garlic
- 2 Tbsps. tomatoes paste
- 1/5 pound of white rice
- 1 egg
- 1 handfull of italian parcely (fresh)
- 7-8 basil leaves
- 1 Tbsp. dill (otional)
- 1 tsp. theme
- 1 tsp.oregano
- 1/5 tbspoon fresh ground pepper
- 2-3 Tbsp. olive oil
- For the sauce:
- Juice from 1 lemon
- 2 Tbsp. olive oil
- 1 gal. water
- 2-3 Tbsps. tomatoes paste
- 2-3 branches of thyme
- 2-3 branches of basil
- For polenta:
- 1 gal.water
- 3-4 cups course corn meal
- 2-3 Tbsps. butter
- 1 Tbsp. salt
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Ingredients (17) :
1-1/2 cups short-grain rice
9 oz. feta cheese, crumbled
1/4 cup Parmesan cheese, grated
2 eggs, lightly beaten
1 clove garlic, ...
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1-1/2 cups short-grain rice
9 oz. feta cheese, crumbled
1/4 cup Parmesan cheese, grated
2 eggs, lightly beaten
1 clove garlic, ...
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- 1-1/2 cups short-grain rice
- 9 oz. feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 2 eggs, lightly beaten
- 1 clove garlic, crushed
- 2 tsps. lemon rind, grated
- 1/3 cup plus 3 Tbsps. spring onions, chopped
- 9 oz. frozen spinach, drained, squeezed of excess moisture
- 1 Tbsp. plus 1 tsp. dill, freshly chopped
- 2 cups dry breadcrumbs
- 2 eggs, lightly beaten, extra
- 7 oz. plain yoghurt
- 2 Tbsps. plus 2 tsps. mint, chopped
- 2 Tbsps. plus 2 tsps. lemon juice
- 1/8 tsp. salt, approximately
- 1/8 tsp. freshly ground black pepper, approximately
- 2 Tbsps. plus 2 tsps. oilfor deep frying
- 9 oz. feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 2 eggs, lightly beaten
- 1 clove garlic, crushed
- 2 tsps. lemon rind, grated
- 1/3 cup plus 3 Tbsps. spring onions, chopped
- 9 oz. frozen spinach, drained, squeezed of excess moisture
- 1 Tbsp. plus 1 tsp. dill, freshly chopped
- 2 cups dry breadcrumbs
- 2 eggs, lightly beaten, extra
- 7 oz. plain yoghurt
- 2 Tbsps. plus 2 tsps. mint, chopped
- 2 Tbsps. plus 2 tsps. lemon juice
- 1/8 tsp. salt, approximately
- 1/8 tsp. freshly ground black pepper, approximately
- 2 Tbsps. plus 2 tsps. oilfor deep frying
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Ingredients (22) :
2 pounds beef <A HREF="/cooking/how_to/food_dictionary/entry?id=2542">flanken</A> or short ribs
3 quarts of water
2 teaspoons c...
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2 pounds beef <A HREF="/cooking/how_to/food_dictionary/entry?id=2542">flanken</A> or short ribs
3 quarts of water
2 teaspoons c...
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- 2 pounds beef <A HREF="/cooking/how_to/food_dictionary/entry?id=2542">flanken</A> or short ribs
- 3 quarts of water
- 2 teaspoons coarse sea salt
- 1 medium carrot, scraped
- 1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
- 1/2-inch cubes
- 1 medium onion, unpeeled, stuck with several cloves
- 8 whole allspice berries
- 3 medium-large beets, without tops
- 2 tablespoons butter or vegetable oil
- 2 large onions, coarsely chopped
- 1 medium parsnip, peeled, cut into 1/2-inch cubes
- 2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
- 1 large carrot, cut in 1/2-inch cubes
- 2 medium potatoes, cut in 1/2-inch cubes
- 1/2 teaspoon freshly ground black pepper
- 1 well-rounded tablespoon tomato paste
- 8-10 large garlic cloves, crushed
- Juice of 1/2 lemon, or more to taste
- 3/4-1 cup sour cream or yogurt
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped parsley
- 3 quarts of water
- 2 teaspoons coarse sea salt
- 1 medium carrot, scraped
- 1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
- 1/2-inch cubes
- 1 medium onion, unpeeled, stuck with several cloves
- 8 whole allspice berries
- 3 medium-large beets, without tops
- 2 tablespoons butter or vegetable oil
- 2 large onions, coarsely chopped
- 1 medium parsnip, peeled, cut into 1/2-inch cubes
- 2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
- 1 large carrot, cut in 1/2-inch cubes
- 2 medium potatoes, cut in 1/2-inch cubes
- 1/2 teaspoon freshly ground black pepper
- 1 well-rounded tablespoon tomato paste
- 8-10 large garlic cloves, crushed
- Juice of 1/2 lemon, or more to taste
- 3/4-1 cup sour cream or yogurt
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped parsley
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Ingredients (24) :
2 1/2 pounds (about 15) plum tomatoes, sliced thick
10 ounces mushrooms, quartered
1 red bell pepper, chopped
1 yellow onion, h...
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2 1/2 pounds (about 15) plum tomatoes, sliced thick
10 ounces mushrooms, quartered
1 red bell pepper, chopped
1 yellow onion, h...
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- 2 1/2 pounds (about 15) plum tomatoes, sliced thick
- 10 ounces mushrooms, quartered
- 1 red bell pepper, chopped
- 1 yellow onion, halved, with the skin left on
- 2 shallots with the skin intact
- 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end
- 1/4 pound red pearl onions (available at specialty produce markets) or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
- 2 fresh rosemary sprigs
- 2 fresh orégano sprigs
- 2 fresh thyme sprigs
- 6 tablespoons olive oil
- a 6-pound leg of lamb, trimmed of excess fat
- mixed baby vegetables as an accompaniment
- fresh mint sprigs for garnish
- <B>For the mixed baby vegetables:</B>
- 1/4 pound baby zucchini and/or baby yellow squash*
- 1/4 pound baby yellow and/or green pattypan squash*
- 6 ounces baby carrots, trimmed and peeled
- 1/4 pound <I>haricots verts</I>* (thin green beans), trimmed
- 1 small potato (about 1/4 pound)
- 1 tablespoon olive oil
- the pearl onions reserved from the herbed roast leg of lamb
- 1 tablespoon minced fresh dill and/or mint leaves, or to taste
- *available at specialty produce markets
- 10 ounces mushrooms, quartered
- 1 red bell pepper, chopped
- 1 yellow onion, halved, with the skin left on
- 2 shallots with the skin intact
- 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end
- 1/4 pound red pearl onions (available at specialty produce markets) or white pearl onions, blanched in boiling water for 3 minutes, drained, and peeled
- 2 fresh rosemary sprigs
- 2 fresh orégano sprigs
- 2 fresh thyme sprigs
- 6 tablespoons olive oil
- a 6-pound leg of lamb, trimmed of excess fat
- mixed baby vegetables as an accompaniment
- fresh mint sprigs for garnish
- <B>For the mixed baby vegetables:</B>
- 1/4 pound baby zucchini and/or baby yellow squash*
- 1/4 pound baby yellow and/or green pattypan squash*
- 6 ounces baby carrots, trimmed and peeled
- 1/4 pound <I>haricots verts</I>* (thin green beans), trimmed
- 1 small potato (about 1/4 pound)
- 1 tablespoon olive oil
- the pearl onions reserved from the herbed roast leg of lamb
- 1 tablespoon minced fresh dill and/or mint leaves, or to taste
- *available at specialty produce markets
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Ingredients (15) :
<p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><font size="2"><font face="Courier New">1 1/2 C. Mayonnaise<p /></font></fo...
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<p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><font size="2"><font face="Courier New">1 1/2 C. Mayonnaise<p /></font></fo...
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- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><font size="2"><font face="Courier New">1 1/2 C. Mayonnaise<p /></font></font>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 C. sour cream <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2/3 C. chili sauce (this is a condiment typically sold near cocktail sauce)<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1 Tbsp. fresh lemon juice<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 Tbsp. minced dill pickle<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1 Tbsp. minced green pepper<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 Tbsp. minced green onion<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">4 tsp. fine grated fresh horseradish or drained bottled horseradish<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 tsp. Worcestershire sauce <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 tsp. Tobasco <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 tsp. sugar<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 tsp. salt<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/8 tsp. freshly ground pepper<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 tsp. paprika<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1 Tbsp. minced parsley <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 C. sour cream <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2/3 C. chili sauce (this is a condiment typically sold near cocktail sauce)<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1 Tbsp. fresh lemon juice<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 Tbsp. minced dill pickle<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1 Tbsp. minced green pepper<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 Tbsp. minced green onion<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">4 tsp. fine grated fresh horseradish or drained bottled horseradish<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 tsp. Worcestershire sauce <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 tsp. Tobasco <p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">2 tsp. sugar<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 tsp. salt<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/8 tsp. freshly ground pepper<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1/2 tsp. paprika<p /></font></font></span>
- <p class="MsoPlainText" style="MARGIN: 0in 0in 0pt"><span style="COLOR: black"><font size="2"><font face="Courier New">1 Tbsp. minced parsley <p /></font></font></span>
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(Russian Potato-and-Cabbage Turnovers) ( more )
Make the dough: In a food processor blend together the flour, the baking powder, the salt, a... ( more )
Servs: 50