Search Results for "Dill"
Recipe Results 11 of 25 pages
Creamy Avocado Veggie Dip
Creamy Avocado Veggie Dip Ingredients: 1 cup cucumber seeded and chopped 1 green pepper seeded and chopped 1 cup celery chopped 1 cup Tomato seeded and chopped 4 green onions chopped 3 teaspoon fresh dill minced 1/4 teaspoon black pepper 1/4 teaspoon paprika 1/3 cup fat-free sour cream 1/4 cup olive oil type mayonnaise 1/2
Lemon Asparagus Pasta
Lemon Asparagus Pasta Ingredients: 8 ozs. Angel hair pasta 2 ½ cups asparagus (cut into 1″ pieces) 1 Tbsp. butter ½ cup green onions (chopped) 1 ½ tsp. lemon peel (grated) 3 Tbsp. fresh lemon juice ¾ cup milk 2 eggs 1 Tbsp. fresh dill or 1 tsp. dried ¼ tsp. salt 1/8 tsp. ground
Cheeseburger Mac
Cheeseburger Mac Ingredients: 1 pound Ground Beef (93% lean or leaner) 1-3/4 cups water 1 cup dry elbow macaroni 6 ounces processed cheese spread, cut into cubes 8 to 10 dill pickle slices (optional) Directions: Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes (until done), breaking
Creamy Buttermilk-Herb Potato Salad
Creamy Buttermilk-Herb Potato Salad Yield: 8 cups Ingredients: 3 pounds small red and/or blue potatoes, quartered ½ cup light sour cream ⅓ cup fat-free buttermilk ¼ cup chopped fresh parsley 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1 ¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 large garlic clove,
Baked Salmon Salad Spread
Baked Salmon Salad Spread Ingredients: 1 pound salmon fillets salt and pepper to taste 1 tablespoon fresh lemon zest 1 teaspoon dried dill weed ½ teaspoon Old Bay seafood seasoning ½ cup mayonnaise 1 tablespoon sweet pickle relish 1 teaspoon garlic powder crackers for serving if desired Directions: Preheat oven to 375 degrees. Place the
Honey Cucumber Salad
Honey Cucumber Salad Ingredients: 3 medium English cucumbers, thinly sliced 1/4 cup honey 1/2 cup white balsamic vinegar, (can also use white wine vinegar) 1/4 cup water 1/2 red onion, slivered 1 T fresh dill, chopped salt, to taste pepper, to taste Directions: Place cucumbers in bowl and sprinkle with salt. Toss and set aside.
Twice-Baked Halloween Mummies
Twice-Baked Halloween Mummies Ingredients: 3 baking potatoes (8 to 10 oz each) 12 frozen cooked Italian-style meatballs, about 1-inch each (from 16-oz package) 1 cup tomato pasta sauce (from 14-oz jar) 6 slices mozzarella cheese 12 small pimiento-stuffed olives 1 dill pickle, cut into twelve 1×1/4-inch pieces Directions: Heat oven to 375°F. Wrap each potato
Spinach Dip
Spinach Dip Originally published on: September 16, 1999 Ingredients: 1 pkg. frozen spinach, thawed, squeezed dry 1/2 cup fresh chopped parsley 1/2 cup chopped green onions 1/2 tsp. dill weed 1 tsp. seasoned salt 1 cup mayonnaise 1 cup sour cream 1/2 tsp. oregano juice of 1/2 lemon Directions: Mix and marinate 24 hours. Serve
Bacon Jack Chicken Sandwich
Bacon Jack Chicken Sandwich Ingredients: 8 slices bacon 4 skinless, boneless chicken breast halves 2 teaspoons poultry seasoning 4 slices pepperjack cheese 4 hamburger buns, split 4 leaves of lettuce 4 slices tomato 1/2 cup thinly sliced onions 12 slices dill pickle Directions: Preheat a grill for medium heat. While the grill preheats, place the
Sautéed Scallops
Sautéed Scallops Yield: 4 Servings Ingredients: 3/4 pound angel-hair pasta 1-3/4 pounds sea scallops 3 tablespoons olive oil 3 tablespoons salted butter 5 garlic cloves, crushed 1 small red onion, minced 1 small green bell pepper, finely chopped 1/2 teaspoon table salt, plus extra for water 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red
