Type what you have

Ingredients

• ✓ dill
• egg
• buttermilk
• beet
• cucumber
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ dill
• chicken broth
• beef broth
• shrimp consomme
• shrimp
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ dill
• butter
• onion
• garlic
• pea
• chicken broth
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Sauté onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and sauté until fragrant, about 1 minute.
2. 2 Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
3. 3 Purée soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Season with salt and pepper.

By Zebraf301

Ingredients

• ✓ dill
• butter
• onion
• mushroom
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ dill
• chicken stock
• potato
• zucchini
• onion
• carrot
• basil
• garlic
• thyme
• rosemary
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Ingredients

• ✓ dill
• chicken
• water
• carrot
• celery
• parsnip
• onion
• parsley
• egg
• vegetable oil
• matzo meal
• chicken stock
• rotisserie chicken
• salt
• pepper

Instructions

1. 1 Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2. 2 Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3. 3 Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4. 4 Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.

By JacobAngel

Ingredients

• ✓ dill
• olive oil
• beet
• onion
• butter
• sugar
• garlic
• caraway seed
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• egg

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ dill
• chicken
• water
• carrot
• celery
• parsnip
• yellow onion
• salt
• pepper
• garlic
• matzo meal
• egg
• vegetable oil
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for another 2 hours.
3. 3 Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.
4. 4 Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.
5. 5 Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.
6. 6 Serve and enjoy!

By Layla

Ingredients

• ✓ dill
• chicken
• chicken broth
• carrot
• celery
• turnip
• parsnip
• onion
• leek
• salt
• black pepper
• matzo ball mix
• water
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
3. 3 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
4. 4 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
5. 5 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
6. 6 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

By becky

Ingredients

• ✓ dill
• chicken
• yellow onion
• celery
• carrot
• bay leaf
• water
• vegetable oil
• egg
• basil
• parsley
• salt
• black pepper
• matzo meal
• water
• salt

Instructions

1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger

Ingredients

• ✓ dill
• black pepper
• salt
• white sugar
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ dill
• cucumber
• radish
• red onion
• parsley
• olive oil
• white wine vinegar
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
2. 2 Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
3. 3 Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ dill
• yogurt
• olive oil
• lemon
• mint
• parsley
• sea salt
• black pepper
• cucumber
• cherry tomato
• red onion

Instructions

1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Ingredients

• ✓ dill
• multigrain flatbread
• flax flatbread
• hummus
• feta cheese
• red bell pepper
• green bell pepper
• onion
• colby monterey jack cheese
• garlic salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
2. 2 Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
3. 3 Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
4. 4 Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.

By Katie

Ingredients

• ✓ dill
• orzo pasta
• olive oil
• brown lentil
• red wine vinegar
• garlic
• kalamata olive
• feta cheese
• red onion
• mint
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Ingredients

• ✓ dill
• ground beef
• egg
• bread crumb
• onion
• garlic
• rosemary
• parsley
• oregano
• coriander
• kosher salt
• black pepper
• olive oil cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Ingredients

• ✓ dill
• chicken sausage
• zucchini
• grape tomato
• red onion
• olive oil
• egg
• milk
• kosher salt
• black pepper
• feta cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
3. 3 Roast in the preheated oven until browned around the edges, about 7 minutes.
4. 4 Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
5. 5 Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
6. 6 Return to the oven and bake until eggs are set, about 17 to 20 minutes.
7. 7 Sprinkle with dill and serve.

By Nicole McLaughlin

Ingredients

• ✓ dill
• feta cheese
• dill paste
• tomato
• red bell pepper
• zucchini
• red onion
• eggplant
• butter
• olive oil
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
3. 3 Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
4. 4 Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
5. 5 Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
6. 6 Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

By Crafty Cooking by Anna

Ingredients

• ✓ dill
• salmon
• chicken stock

Instructions

1. 1 Place the salmon fillets in a large pot, and pour in the chicken stock. Bring to a boil, reduce heat to low, and place dill in the pot. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

By RMNOHE

Ingredients

• ✓ dill
• green bean
• processed cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Ingredients

• ✓ dill
• cream cheese
• feta cheese
• garlic

Instructions

1. 1 In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

By Bronte Getter

Ingredients

• ✓ dill
• cream cheese
• milk
• radish

Instructions

1. 1 Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.

By gartenfee

Ingredients

• ✓ dill
• sour cream
• cucumber
• lemon juice
• salt

Instructions

1. 1 Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

By sylvaere

Ingredients

• ✓ dill
• butter
• parsley
• onion
• buttermilk biscuit dough

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
3. 3 Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.

By poppy

Ingredients

• ✓ dill
• butter
• corn
• blue cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and dill in a small bowl to form a paste; rub on each ear of corn. Wrap each ear individually in aluminum foil; arrange on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Transfer baking sheet to a heat-proof surface; carefully open each packet. Sprinkle corn with blue cheese.
4. 4 Bake corn in the preheated oven until cheese is melted, about 5 minutes.

By Chef Mo

Ingredients

• ✓ dill
• mayonnaise
• dijon mustard
• brown sugar
• vegetable oil
• salmon fillet

Instructions

1. 1 Preheat the grill to medium heat and lightly oil the grate.
2. 2 Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
3. 3 Grill salmon skin-side down on the preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

By Desertdutchman

Ingredients

• ✓ dill
• cream cheese
• chive
• lemon juice
• flour tortilla
• salmon

Instructions

1. 1 Mix cream cheese, dill, chives, and lemon juice together in a bowl.
2. 2 Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

By tiger77

Ingredients

• ✓ dill
• baby carrot
• margarine
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.
2. 2 Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

By CALISPICEGIRL

Ingredients

• ✓ dill
• baby carrot
• onion
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
3. 3 Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
4. 4 Roast vegetables until soft, stirring halfway through, about for 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ dill
• fingerling potato
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

By Soup Loving Nicole