Type what you have

Ingredients

• ✓ dill weed
• canola oil
• butter
• lemon juice
• garlic
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together canola oil, melted butter, lemon juice, garlic, dill, salt, and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
3. 3 Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

By Laura

Ingredients

• ✓ dill weed
• salad dressing
• mayonnaise
• sugar
• horseradish
• white vinegar
• coleslaw mix

Instructions

1. 1 Mix salad dressing, mayonnaise, sugar, horseradish, vinegar, and dill together in a large bowl. Stir in coleslaw mix until well coated. Cover and refrigerate until flavors have blended, at least 3 hours.

By Kristy Hopkins

Ingredients

• ✓ dill weed
• cabbage
• red bell pepper
• yellow bell pepper
• onion
• carrot
• celery
• cider vinegar
• vegetable oil
• white sugar
• mustard

Instructions

1. 1 In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
2. 2 In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

By Kimberly

Ingredients

• ✓ dill weed
• cider vinegar
• vegetable oil
• sugar
• salt
• black pepper
• cucumber
• tomato
• red onion

Instructions

1. 1 Whisk vinegar, oil, sugar, salt, dill, and black pepper together in a large bowl. Add cucumbers, tomatoes, and onion; toss to coat. Set aside before serving, at least 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ dill weed
• cucumber
• onion
• salt
• mayonnaise
• vinegar
• sugar
• garlic powder
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Mix cucumbers, onion, and salt together in a bowl. Cover with plastic wrap and let sit for 15 to 30 minutes.
3. 3 Turn cucumber mixture into a colander set over a bowl or in a sink. Let drain, stirring occasionally, until most of the liquid and salt has drained, 15 to 30 minutes. Transfer drained cucumber mixture to a large bowl.
4. 4 Whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper for dressing together in a bowl until smooth.
5. 5 Pour over cucumber mixture and stir until coated.
6. 6 Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
7. 7 Enjoy!

By MHudson

Ingredients

• ✓ dill weed
• water
• green bean
• salt
• mustard seed
• red pepper flake
• dill seed
• garlic
• white vinegar
• white sugar
• water

Instructions

1. 1 Bring 2 quarts of water to a boil. Add green beans and boil for 5 minutes or until beans are just tender but still have a crunch. Plunge green beans in cold water to set their color; drain well.
2. 2 Combine salt, mustard seed, dill weed, chiles, dill seed, and garlic in a large bowl; add cooled beans to the bowl and stir.
3. 3 Place 2 cups water, vinegar, sugar, and salt into a small saucepan; bring to a boil over medium-low heat. Pour mixture over beans; mix well.
4. 4 Chill green beans in an airtight container at least overnight or for up to 1 week before eating.

By CHRISTYJ

Ingredients

• ✓ dill weed
• basmati rice
• lima bean
• salt
• lamb
• cinnamon
• salt
• black pepper
• butter
• onion
• water
• yogurt

Instructions

1. 1 Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
2. 2 Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
3. 3 Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
4. 4 Season lamb with cinnamon, salt, and pepper.
5. 5 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
6. 6 Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
7. 7 Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

By Sarah Kelly

Ingredients

• ✓ dill weed
• apple cider vinegar
• brown sugar
• mustard
• celery seed
• cayenne pepper
• sour cream
• mayonnaise
• horseradish
• salt
• red cabbage
• yellow bell pepper
• zucchini

Instructions

1. 1 Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
2. 2 When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

By Chef Bayou

Ingredients

• ✓ dill weed
• kidney bean
• lima bean
• green bean
• chickpea
• wax bean
• onion
• green bell pepper
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• rosemary
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ dill weed
• cucumber
• salt
• green onion
• sour cream
• vinegar
• vegetable oil

Instructions

1. 1 Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain cucumber in a colander, squeezing as much excess liquid as you can with your hands.
2. 2 Combine cucumbers and green onions in a bowl.
3. 3 Stir sour cream, vinegar, oil, and dill together in a small bowl; drizzle over cucumber mixture and toss to coat.

By Tammy

Ingredients

• ✓ dill weed
• matzo farfel
• onion
• mushroom
• vegetable oil
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
2. 2 Place a colander in the sink. Add farfel to colander; pour boiling water over it.
3. 3 Sauté onions and mushrooms in oil in a large skillet; stir in dill, garlic powder, salt, and pepper. Remove from heat; stir in farfel.
4. 4 Bake in the preheated oven for 1 hour.

By NIBLETS

Ingredients

• ✓ dill weed
• celery seed
• caraway seed
• lager beer
• brown sugar
• mustard powder
• onion powder
• black pepper
• bratwurst sausage
• sauerkraut

Instructions

1. 1 Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. 2 Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. 3 Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. 4 Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
5. 5 Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

By JTk364

Ingredients

• ✓ dill weed
• bacon
• kluski noodle
• onion
• cabbage
• cottage cheese
• muenster cheese
• salt
• butter
• bread crumb
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
4. 4 Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
5. 5 Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
6. 6 Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
7. 7 Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

By LADDIE18

Ingredients

• ✓ dill weed
• ✓ dill weed
• butter
• leek
• carrot
• chicken broth
• salt
• black pepper
• bay leaf
• potato
• mushroom
• half and half
• all-purpose flour

Instructions

1. 1 Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. 2 Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. 3 In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

By DTERESA

Ingredients

• ✓ dill weed
• elbow macaroni
• salt
• white vinegar
• white sugar
• parsley
• mayonnaise
• lime
• salt
• celery
• onion
• black pepper
• shrimp

Instructions

1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten

Ingredients

• ✓ dill weed
• butter
• onion
• mushroom
• chicken broth
• soy sauce
• paprika
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ dill weed
• chicken breast
• butter
• black pepper
• garlic powder
• egg
• water
• black pepper
• garlic powder
• all-purpose flour
• bread crumb
• vegetable oil
• lemon
• parsley

Instructions

1. 1 Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2. 2 To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3. 3 When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4. 4 In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5. 5 Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ dill weed
• butter
• black pepper
• garlic powder
• chicken breast
• egg
• water
• black pepper
• garlic powder
• all-purpose flour
• bread crumb
• vegetable oil
• lemon
• parsley

Instructions

1. 1 Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2. 2 Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3. 3 When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4. 4 In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5. 5 In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

By William Uncle Bill Anatooskin

Ingredients

• ✓ dill weed
• salmon
• salt
• black pepper
• mayonnaise
• mustard
• oregano
• basil
• lemon zest
• thyme
• feta cheese
• spinach
• puff pastry
• egg white
• water
• lemon wedge

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
4. 4 Spread remaining mixture on the top of salmon fillet.
5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
11. 11 Cut several small slits in top of pastry to allow steam to escape.
12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Ingredients

• ✓ dill weed
• ground beef
• onion
• salt
• black pepper
• active dry yeast
• water
• milk
• egg
• vegetable oil
• granulated sugar
• salt
• all-purpose flour
• oil

Instructions

1. 1 To make the filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
2. 2 Meanwhile, to make the dough: Dissolve yeast in warm water and place in a warm location until frothy, about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
3. 3 Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, stirring after each addition; mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes.
4. 4 Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. 5 Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain. Repeat with remaining piroshki.

By TAYLORSMOMMY

Ingredients

• ✓ dill weed
• butter
• baking potato
• onion
• black pepper
• whole milk
• water
• chicken bouillon
• all-purpose flour
• milk
• egg
• parsley
• black pepper
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Make soup: Melt butter in a large skillet over medium heat. Sauté potatoes, onion, and pepper in hot butter until just tender, about 20 minutes. Stir in milk and heat until almost boiling, about 5 minutes. Remove the skillet from heat.
3. 3 Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
4. 4 Make knoephla: Mix together flour, milk, beaten egg, dill weed, parsley, pepper, and salt in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed.
5. 5 Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop them into boiling broth.
6. 6 Reduce heat, cover the Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
7. 7 Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

By Angi

Ingredients

• ✓ dill weed
• salt
• bay leaf
• milk
• chicken broth
• white pepper
• curry powder
• sugar
• onion salt
• worcestershire sauce
• garlic
• dill pickle juice
• all-purpose flour
• dill pickle
• carrot
• potato
• butter

Instructions

1. 1 Melt butter in a stock pot over medium-low heat. Add potatoes and carrots; cook until beginning to soften, stirring occasionally, about 10 minutes.
2. 2 Stir in pickles, flour, pickle juice, garlic, Worcestershire sauce, onion salt, sugar, dill, curry powder, and white pepper. Add broth, milk, and bay leaves; simmer until vegetables are soft and soup reduces slightly, about 1 hour. Season with salt.

By JonahLuck

Ingredients

• ✓ dill weed
• sausage
• carrot
• onion
• leek
• cabbage
• dill seed
• marjoram
• parsley
• black peppercorn
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ dill weed
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• parsley
• brown sugar
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ dill weed
• silken tofu
• black pepper
• salt
• water
• vegetable broth
• swiss chard
• potato
• tomato
• tomato
• beet greens
• beet
• green bell pepper
• carrot
• celery
• olive oil
• onion
• garlic
• olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
2. 2 Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

By vivid930

Ingredients

• ✓ dill weed
• black pepper
• salt
• black pepper
• potato
• heavy cream
• cabbage
• tomato
• onion
• butter
• potato
• tomato
• beet
• celery
• green bell pepper
• carrot
• salt
• water

Instructions

1. 1 Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
2. 2 Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
3. 3 Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
4. 4 Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

By DeeDee Henderson

Ingredients

• ✓ dill weed
• vegetable oil
• parmesan cheese
• cheddar cheese
• chicken broth
• black pepper
• kosher salt
• garlic
• onion
• ground beef
• butter
• olive oil
• oil
• salt
• sugar
• butter
• egg
• all-purpose flour
• active dry yeast
• milk

Instructions

1. 1 Combine 1 scant cup warm milk and yeast in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy and bubbly, about 10 minutes. Add 3 scant cups flour (holding back a small amount in case dough gets too dry), 2 tablespoons melted butter, egg, sugar, and 1 teaspoon kosher salt. Knead in the mixer until dough is soft and supple.
2. 2 Turn dough out onto your work surface. Grease the bowl with about 1/2 teaspoon oil; place dough back in bowl. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pot over medium-high heat. Add ground beef, onion, and garlic; season with 2 teaspoons kosher salt and black pepper. Cook, breaking apart beef with a wooden spoon, until no longer pink, 5 to 7 minutes; continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
4. 4 Stir dill into beef mixture. Add chicken broth; stir, scraping up the browned bits from the bottom of the pot. Cool mixture for 10 minutes; stir in Cheddar cheese and Parmesan cheese. Cool filling completely.
5. 5 Transfer dough to a work surface; punch down dough to release air bubbles. Pinch off a piece of dough; form into a ball, then press into a disk. Lightly dust with flour; roll into a circle about 1/8-inch thick and 5- to 6-inches in diameter. Dampen edges of dough circle with water using your fingers.
6. 6 Place dough circle in one hand; add about 3 tablespoons beef filling. Pinch dough edges together to seal. Place pirozhki on the work surface, seam-side up; pinch off any excess dough. Moisten center of seam with water. Fold 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
7. 7 Form remaining pirozhki using remaining dough and filling; rest until dough rises slightly, 15 to 20 minutes.
8. 8 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-sides down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels. Cool for about 3 minutes.

By John Mitzewich

Ingredients

• ✓ dill weed
• butter
• vegetable oil

Instructions

1. 1 Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.

By Holly

Ingredients

• ✓ dill weed
• mayonnaise
• honey

Instructions

1. 1 Whisk together the mayonnaise, honey, and dill in a small bowl.

By Alex

Ingredients

• ✓ dill weed
• mayonnaise
• worcestershire sauce

Instructions

1. 1 In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

By FOXMOORQHS