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Zucchini Soup with Farina
Soup American

Zucchini Soup with Farina

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Slow Cooker Creamy Potato Soup
Soup American

Slow Cooker Creamy Potato Soup

4.4

Prep
30 min
Cook
390 min
Total
420 min

Instructions

  1. 1 Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. 2 Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. 3 In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

By ROZANRENEE

Matzoh Ball Soup
Soup American

Matzoh Ball Soup

4.5

Prep
40 min
Cook
210 min
Total
270 min

Instructions

  1. 1 Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat, and simmer 2 hours.
  2. 2 Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
  3. 3 Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep chicken covered, and at room temperature before shredding.
  4. 4 Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
  5. 5 To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
  6. 6 Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot, and cook 30 to 40 minutes, without removing the cover.

By MARBALET

Zucchini Potato Soup
Soup American

Zucchini Potato Soup

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
  2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
  3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Pud's Potato Soup
Soup American

Pud's Potato Soup

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine the potatoes, carrot, celery, onion, and salt in a 2-quart pot; pour enough water over the potato mixture to just cover. Bring the water to a boil, and cook until the potatoes are soft but not mushy, about 25 minutes. Drain about 1/4 of the remaining water from the mixture, taking care to not lose any of the vegetables. Stir the milk into the vegetable mixture with the basil, dill, and butter. Season with salt and black pepper to serve.

By MominPeru

Salmon Chowder
Soup American

Salmon Chowder

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
  3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
  4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Cabbage Veggie Cream Soup
Soup American

Cabbage Veggie Cream Soup

4.4

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage.
  2. 2 Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.

By Charissa

Hungarian Mushroom Soup
Soup European

Hungarian Mushroom Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

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

Greek Bean Soup
Soup Greek

Greek Bean Soup

4.7

Prep
15 min
Cook
70 min
Total
565 min

Instructions

  1. 1 Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
  2. 2 Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
  3. 3 Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
  4. 4 Add remaining 4 tablespoons olive oil to the soup and season with salt, pepper, and sugar.

By sb2boston

Classic Jewish Chicken Soup
Soup Other

Classic Jewish Chicken Soup

4.8

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
  2. 2 Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
  3. 3 Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.

By Jennifer Feher

Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

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

Easy Lemony-Dilly Cucumber Salad
Lunch American

Easy Lemony-Dilly Cucumber Salad

4.2

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk lemon zest, lemon juice, dill, and sugar together in a bowl until sugar dissolved; stir in mayonnaise until smooth. Stir in cucumber. Let stand before serving, 10 minutes.

By MyFoodWontKillYouReally

Lemon Pepper Dill Fish
Dinner American

Lemon Pepper Dill Fish

4.2

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
  2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Baked Green Tomatoes
Dinner American

Baked Green Tomatoes

3.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
  2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
  3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Creamy Celery Root Mash
Dinner American

Creamy Celery Root Mash

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  2. 2 Mash together celeriac, sour cream, and dill in a large bowl with a potato masher until smooth. Season with salt and pepper.

By LizardLover2009

Marinated Pretzels
Appetizer American

Marinated Pretzels

4.3

Prep
70 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Break the pretzels into a large bowl.
  2. 2 Blend olive oil, ranch-style dressing mix, garlic powder, and dill weed in a medium bowl; pour the mixture over pretzels. Let pretzels marinate for 1 hour, tossing approximately every 10 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Spread marinated pretzels on a large cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Allow the pretzels to cool, then serve.

By Sue

Air Fryer Salmon for One
Dinner American

Air Fryer Salmon for One

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
  2. 2 Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill.
  3. 3 Line the air fryer basket with a perforated parchment round. Place salmon onto the parchment, skin-side down.
  4. 4 Cook salmon in the preheated air fryer until fish flakes easily with a fork, about 15 minutes.

By thedailygourmet

Ranch Oyster Crackers
Appetizer American

Ranch Oyster Crackers

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Whisk together oil, ranch-style dressing mix, dill weed, lemon pepper, and garlic powder in a small bowl until well combined. Pour over crackers in a medium bowl; stir until crackers are coated. Spread crackers evenly onto a baking sheet.
  3. 3 Bake in the preheated oven for 15 to 20 minutes.

By Nina

Ranch Oyster Crackers
Appetizer American

Ranch Oyster Crackers

4.7

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix vegetable oil, dressing mix, dill weed, lemon pepper, and garlic powder together in a large bowl.
  3. 3 Add oyster crackers; toss to coat. Spread evenly on a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes; stir gently after 10 minutes of baking.
  5. 5 Remove from the oven and allow to cool for 10 minutes before serving.

By Jackie

Creamy Chicken Ramen Soup with Dill
Dinner American

Creamy Chicken Ramen Soup with Dill

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Break up noodles and toss into boiling water. Cook until tender, about 3 minutes. Stir in chicken, sour cream, seasoning packet, and dill. Simmer until heated through. Serve garnished with green onions.

By Chef Mo

Cast Iron Skillet Seared Salmon
Dinner American

Cast Iron Skillet Seared Salmon

5.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Pat fillets dry with paper towels; set in a baking dish, skin-sides down. Sprinkle with garlic-pepper seasoning and dill. Flip fillets; generously rub salt only over skin. Cover the baking dish; set aside for 15 to 20 minutes.
  2. 2 Heat oil in a large cast-iron skillet over high heat until it just starts to smoke; reduce heat to medium-high and add butter. Add fillets, skin-sides down, as soon as butter melts. Cover the skillet; cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula, halve each fillet, and serve immediately.

By Stiritup

Pickled Green Beans
Pantry American

Pickled Green Beans

4.6

Prep
15 min
Cook
30 min
Total
765 min

Instructions

  1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beans are ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Place green beans into a steamer basket over 1 inch of boiling water. Cover and cook until tender but still firm, about 3 minutes. Plunge beans into ice water, then drain well.
  3. 3 Pack beans into hot, sterilized jars. Add a garlic clove and 1 teaspoon salt to each jar, then slide in two sprigs of dill against the glass.
  4. 4 Bring vinegar and water to a boil in a large saucepan over high heat. Pour over beans, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimber

Cucumber Sandwiches III
Lunch American

Cucumber Sandwiches III

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
  2. 2 Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

By KIMBEE100

Honey Dijon Brussels Sprouts Recipe
Dinner American

Honey Dijon Brussels Sprouts Recipe

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place Brussels sprouts in a saucepan filled with lightly salted water; bring to a boil. Reduce heat; simmer until sprouts are just tender, 8 to 10 minutes. Drain.
  2. 2 Combine butter, honey, Dijon mustard, dill, and onion powder in a large bowl; add sprouts and toss to coat

By Stacy