Type what you have

Ingredients

• ✓ dill
• egg
• white vinegar
• salt
• black pepper

Instructions

1. 1 Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
2. 2 Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.

By RACH7H

Ingredients

• ✓ dill
• bacon
• sweet onion
• red bell pepper
• egg
• milk
• hash brown potato
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserving 2 tablespoons drippings in the skillet. Crumble bacon and set aside.
3. 3 Cook and stir onion and bell pepper over medium heat in reserved drippings until tender, about 5 minutes; remove with slotted spoon.
4. 4 Whisk eggs and milk in a large bowl. Fold hash browns, Cheddar cheese, salt, pepper, dill, onion mixture, and crumbled bacon into egg mixture; transfer to prepared baking dish.
5. 5 Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes.

By T1INA

Ingredients

• ✓ dill
• heavy cream
• salmon
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
3. 3 Bake in the preheated oven until egg white is just set, about 10 minutes.
4. 4 Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.

By stella

Ingredients

• ✓ dill
• olive oil
• zucchini
• salt
• black pepper
• mint
• egg
• halloumi cheese

Instructions

1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ dill
• olive oil
• leek
• garlic
• black pepper
• cumin
• turmeric
• kosher salt
• egg
• baking powder
• parsley
• cilantro
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
3. 3 Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
4. 4 Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
5. 5 Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
6. 6 Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
7. 7 Let cool in the skillet for 10 minutes before cutting into 8 slices.

By Kaleb

Ingredients

• ✓ dill
• ✓ dill
• butter
• lemon zest
• cayenne pepper
• salt
• black pepper
• white vinegar
• salt
• egg
• english muffin
• salmon
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
2. 2 Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
3. 3 Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

By John Mitzewich

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
• sea salt
• egg
• white vinegar
• salt
• olive oil
• jalapeno pepper
• parsley
• cumin
• paprika
• aleppo chili flake
• butter
• cayenne pepper
• salt
• black pepper
• garlic
• greek yogurt

Instructions

1. 1 To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. 2 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. 3 To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
4. 4 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
5. 5 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ dill
• cauliflower
• red bell pepper
• red onion
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ dill
• tomato
• olive oil
• sea salt
• black pepper
• butter
• baguette
• garlic
• mozzarella cheese
• avocado
• lemon
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.
3. 3 Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.
4. 4 Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
5. 5 Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.
6. 6 Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.

By Julie Hubert

Ingredients

• ✓ dill
• ✓ dill
• beet
• onion
• garlic
• salt
• black pepper
• goat cheese
• all-purpose flour
• whole wheat flour
• salt
• egg
• water
• butter
• goat cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Individually wrap beets, onion, and garlic in aluminum foil. Place on a baking sheet.
3. 3 Bake in the preheated oven until beets and onion are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Let cool to room temperature.
4. 4 Meanwhile, prepare the dough. Mix all-purpose flour, whole wheat flour, and 1/2 teaspoon salt together in a large bowl. Make a well in the center and mix in eggs. Gradually add water 1 tablespoon at a time, until dough comes together, adding more water as needed depending on how dry your dough is.
5. 5 Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
6. 6 For the filling: Peel beets, onion, and 3 garlic cloves (reserve remaining garlic for another use). Quarter beets and onion and transfer to a food processor with garlic. Pulse until smooth, scraping down sides as necessary. Add salt, pepper, dill, and goat cheese. Pulse several times until well combined.
7. 7 Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Pass the dough through a pasta roller according to the manufacturer's instructions until dough is about 1/16-inch-thick. Cover pasta sheet with a damp kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
8. 8 Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto dough about 3 inches apart. Lightly brush water around edges of filling. Gently place another sheet of pasta over filling. Press pieces together around filling, removing as much air as possible. Seal firmly.
9. 9 Using a 2 1/2-inch cutter, cut ravioli from dough, ensuring filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Wrap any remaining dough and freeze for future use.
10. 10 To serve, bring a large pot of salted water to a boil. Gently boil ravioli in batches until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
11. 11 Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes. Serve garnished with dill and goat cheese.

By Kim

Ingredients

• ✓ dill
• ✓ dill
• black pepper
• salt
• garlic
• butter
• cream cheese
• white wine
• half-and-half
• black pepper
• salt
• cream cheese
• white wine
• parsley
• garlic
• onion
• salmon
• pasta shell
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
4. 4 Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
5. 5 Bake in the preheated oven until bubbly and heated through, about 20 minutes.
6. 6 While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
7. 7 Remove shells from the oven and top with cream sauce. Serve.

By LauraS

Ingredients

• ✓ dill
• sea salt
• olive oil
• pepita
• pine nut
• basil
• parsley
• sage
• kalamata olive
• mini bell pepper
• roasted red pepper
• pickled asparagus
• cherry tomato
• olive oil
• olive oil
• milk
• water
• salt
• herb
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.
2. 2 Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
3. 3 Oil an 11x17-inch baking sheet.
4. 4 Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.
5. 5 Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).
6. 6 Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.
7. 7 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.

By ChefJackie

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

Ingredients

• ✓ dill
• sour cream
• cucumber
• garlic
• mustard
• garlic powder

Instructions

1. 1 Stir sour cream, cucumber, garlic, dill, mustard, and garlic powder together in a bowl until well combined. Cover and chill for at least 1 hour before serving, or overnight for best results.

By Kerry G

Ingredients

• ✓ dill
• sour cream
• mustard
• lemon juice

Instructions

1. 1 Whisk together sour cream, mustard, lemon juice, and dill until well blended. Chill before serving.

By Lisa

Ingredients

• ✓ dill
• potato
• butter
• goat cheese
• chive
• milk

Instructions

1. 1 Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.

By goose

Ingredients

• ✓ dill
• caper
• smoked salmon
• olive oil
• lemon zest
• red onion

Instructions

1. 1 Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ dill
• white vinegar
• parsley
• garlic
• sugar
• salt
• cucumber

Instructions

1. 1 Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

By bwalker