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
• ✓ 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
• 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
• 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
• 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
• 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
• red potato
• butter
• garlic
• salt

Instructions

1. 1 Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. 2 In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

By kelcampbell

Ingredients

• ✓ dill
• salmon fillet
• salt
• black pepper
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place salmon fillets onto the prepared baking sheet. Season with salt, pepper, and dill. Drizzle with lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

By The Recipe Collector

Ingredients

• ✓ dill
• okra
• red chile pepper
• water
• vinegar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then 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 jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Ingredients

• ✓ dill
• ✓ dill
• cucumber
• cream cheese
• lemon zest
• lemon juice
• black pepper
• salmon

Instructions

1. 1 Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.
2. 2 Mix cream cheese, chopped dill, lemon zest, lemon juice, and pepper in a bowl until well combined.
3. 3 Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.

By RuthE

Ingredients

• ✓ dill
• cucumber
• onion
• vinegar
• white sugar
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Toss sliced cucumbers and onion together in a large bowl. Set aside.
3. 3 Combine vinegar, sugar, and water in a saucepan over medium-high heat; bring to a boil; pour over cucumbers and onions in the bowl. Stir in dill. Cover and let marinate in the refrigerator for at least 1 hour before serving.

By JSCHMAND

Ingredients

• ✓ dill
• flounder
• lemon
• black pepper
• olive oil
• wood chip

Instructions

1. 1 Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
2. 2 Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body that are big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over fish, then squeeze the other half of lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into slits on the body, and insert lemon slices firmly. Place flounder on a large piece of aluminum foil, and fold the sides up high around fish. There should be enough foil to seal into a packet, although you want it open for now.
3. 3 Place fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once fish has been flavored by smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When fish is done, flesh should flake easily with a fork.
4. 4 Remove fish from the grill using the foil as a handle, and garnish with remaining fresh dill.

By JVCALLAWAY

Ingredients

• ✓ dill
• sour cream
• mayonnaise
• horseradish
• lemon juice
• salt

Instructions

1. 1 Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

By Annie's Recipes

Ingredients

• ✓ dill
• shrimp
• egg
• mayonnaise
• mustard
• green leaf lettuce

Instructions

1. 1 In a medium bowl, mix together shrimp, eggs, mayonnaise, mustard, and dill. Spoon onto lettuce leaves to serve.

By MEISENBACH

Ingredients

• ✓ dill
• sour cream
• mayonnaise
• lemon juice
• salt
• pepper

Instructions

1. 1 Mix sour cream, mayonnaise, dill, lemon juice, salt, and pepper together in a small bowl. Cover and refrigerate for 1 to 2 hours before serving.

By Jackie

Ingredients

• ✓ dill
• pickling cucumber
• water
• kosher salt
• garlic
• black peppercorn
• red chile pepper

Instructions

1. 1 Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.
2. 2 Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.
3. 3 Combine 4 quarts water and salt in a large pot; bring to a boil.
4. 4 Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
5. 5 Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.

By Tania D

Ingredients

• ✓ dill
• tilapia fillet
• butter
• garlic powder
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
2. 2 Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By Reg927

Ingredients

• ✓ dill
• sour cream
• mayonnaise
• onion
• parsley
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a serving bowl until well combined. Cover and refrigerate until ready to serve.

By Araylia

Ingredients

• ✓ dill
• zucchini
• salt
• olive oil
• ranch dressing mix
• cooking spray

Instructions

1. 1 Slice zucchini into 1/16-inch-thick rounds using a mandoline. Spread onto a clean work surface; season with salt and set aside for 10 minutes. Remove moisture from zucchini slices with a paper towel.
2. 2 Preheat the oven to 220 degrees F (105 degrees C).
3. 3 Toss zucchini slices and olive oil together in a large bowl to coat. Add ranch powder and dill; gently toss to coat.
4. 4 Coat 2 large baking sheets with cooking spray; arrange zucchini slices on the prepared baking sheets in a single layer, making sure none overlap.
5. 5 Bake in the preheated oven for 40 minutes; flip slices. Continue baking until reaches desired crispiness, 30 minutes. Transfer to a paper towel-lined plate.

By Soup Loving Nicole

Ingredients

• ✓ dill
• cream cheese
• lemon juice
• milk
• salt
• black pepper

Instructions

1. 1 Heat cream cheese and lemon juice in a saucepan over medium heat and whisk until smooth. Slowly whisk in milk until incorporated and continue to heat until warmed through. Season with dill, salt, and pepper.

By thedailygourmet

Ingredients

• ✓ dill
• mayonnaise
• garlic
• olive oil
• lemon juice
• black pepper

Instructions

1. 1 Combine mayonnaise and garlic in a food processor; process until smooth.
2. 2 Add oil, dill, lemon juice, and pepper; process until smooth.

By Brian Genest

Ingredients

• ✓ dill
• ✓ dill
• egg
• mayonnaise
• rice wine vinegar
• mustard
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop egg yolks into a bowl and set egg whites aside.
3. 3 Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks; mash well until smooth.
4. 4 Spoon or pipe yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

By Jeff Sikes

Ingredients

• ✓ dill
• carrot
• butter
• brown sugar
• salt
• black pepper

Instructions

1. 1 Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

By Laura Cotnoir

Ingredients

• ✓ dill
• beet
• salt
• olive oil
• garlic powder
• black pepper

Instructions

1. 1 Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt; toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl; sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
4. 4 Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

By Kim

Ingredients

• ✓ dill
• butter flavored cooking spray
• tilapia fillet
• margarine
• lemon juice
• lemon pepper seasoning
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (175 degrees C). Grease a baking tray with cooking spray.
2. 2 Place tilapia fillets on the prepared tray and coat them lightly with cooking spray. Spoon melted margarine over each fillet, then drizzle with 2 tablespoons lemon juice. Season with 2 tablespoons dill and lemon pepper.
3. 3 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
4. 4 Meanwhile, combine remaining 5 tablespoons lemon juice, remaining 2 tablespoons dill, and cream cheese in a small bowl. Heat in the microwave for 1 minute 10 seconds, then stir to blend.
5. 5 Place fillets onto serving plates and spoon sauce around them in a decorative fashion.

By SUGAKISES

Ingredients

• ✓ dill
• water
• kirby cucumber
• water
• kosher salt
• garlic
• chile de arbol pepper

Instructions

1. 1 Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
2. 2 Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
3. 3 Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
4. 4 Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
5. 5 Peel and gently crush garlic cloves, but don't splinter them into fragments.
6. 6 Pour cooled salt water into a 1/2-gallon mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
7. 7 Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
8. 8 Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.

By Doug in Manhattan