Search Results for "Dill"
Recipe Results 17 of 25 pages
Chicago-Style Franks and Macaroni
Ingredients: 2 cups dry elbow macaroni, uncooked 3 tablespoons spicy brown mustard 1/4 teaspoon celery seed 1 package (12 ounces each) hot dogs, cut into 1/2-inch pieces 1 can (14.5 ounce each) petite diced tomatoes, undrained 1/4 cup chopped kosher dill pickle 1/4 cup chopped onion 1/4 cup chopped celery Sport peppers, chopped, optional Directions:
Hard-Boiled Egg Dippers
Ingredients: 4 hard-boiled eggs, peeled 4 thin pretzel OR crisp bread sticks 1/4 cup refrigerated ranch OR dill dip Toppers: Bacon bits, finely chopped carrots, finely chopped cucumber Directions: Cut a small X in the larger end of each egg; insert a thin bread or pretzel stick, being careful not to split the egg. Serve
Turkey Crescents
Ingredients: 1/2 cup finely chopped celery 1/4 cup finely chopped onion 1 teaspoon butter 2 cups finely chopped cooked turkey 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 3 packages (8 ounces each) refrigerated crescent rolls Dill weed Directions: In a nonstick skillet, sauté celery and onion in butter for 3-4 minutes
Squash and Potatoes
Ingredients: 6 bacon strips, diced 1 large potato, peeled and diced 1 small onion, diced 1 medium zucchini, diced 1 medium yellow summer squash, diced 1 tablespoon fresh minced dill or 1 teaspoon dill weed 1/2 teaspoon salt 1/8 teaspoon pepper Directions: In a large skillet, cook bacon over medium heat until crisp. Using a
Tuna Salad Pepper Cups
Ingredients: 2 large green peppers 2 cans (6 ounces each) tuna, drained 1 medium cucumber, chopped 2 green onions, chopped 1/2 cup mayonnaise 1/4 cup dill pickle relish Directions: Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.
Spicy Pepper Slaw
Ingredients: 3 cups shredded cabbage 2 celery ribs, chopped 1 medium green pepper, julienned 1 cup cut fresh green beans (1-inch pieces) 1 cup cut fresh asparagus (1-inch pieces) 1 bunch green onions, chopped 1 banana pepper, seeded and chopped 2 jalapeno peppers, seeded and chopped 2 serrano peppers, seeded and chopped 1/2 cup cider
Potato Cucumber Soup
Ingredients: 3 cups cold water 6 medium potatoes (about 2 pounds), peeled and cubed 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 cup heavy whipping cream 1 cup milk 1 teaspoon grated onion 1 large or 2 medium cucumbers, peeled, seeded and diced 1 tablespoon finely chopped fresh dill or 1 teaspoon dill weed Directions:
German Cucumber Salad
Ingredients: 2 medium cucumbers, thinly sliced 4 green onions, thinly sliced 3 small tomatoes, sliced 2 tablespoons fresh snipped parsley Dressing: 1/4 cup sour cream 1/4 teaspoon prepared mustard 2 tablespoons minced fresh dill 1 tablespoon white vinegar 1 tablespoon milk 1/8 teaspoon pepper Directions: In a bowl, combine cucumbers, onions, tomatoes, and parsley. Combine
Cucumber Yogurt Dip
Ingredients: 2 cups yogurt (plain, low-fat) 2 cucumbers (large, peeled, seeded, and grated) 1⁄2 cup sour cream (nonfat) 1 tablespoon lemon juice 1 tablespoon dill (fresh) 1 garlic clove (chopped) 1 cup cherry tomatoes 1 cup broccoli florets 1 cup carrots (baby) Directions: Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
Cucumber Salad with Tomatoes
Ingredients: 2 cups cucumber (diced) 1 cup tomato (seeded and diced) 1⁄4 cup onion (chopped sweet) 2 cups couscous or rice, cooked 2 teaspoons dill weed (chopped dried or fresh) 1⁄2 cup Italian salad dressing, low-fat Directions: Toss together the cucumbers, tomatoes, onions, couscous (or rice), dill, and salad dressing. Chill for 1 hour. Serve.
