Type what you have

Ingredients

• ✓ dill weed
• sweet potato
• bacon
• olive oil
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss sweet potato, bacon, olive oil, paprika, salt, pepper, and dill in a large bowl. Place mixture into the preheated air fryer. Cook for 12 to 16 minutes. Check and stir after 10 minutes and then every 3 minutes until crispy and browned.

By Angela Sackett Superhotmama

Ingredients

• ✓ dill weed
• egg
• milk
• caraway seed
• orange zest
• butter
• corned beef
• sauerkraut
• swiss cheese
• thousand island dressing

Instructions

1. 1 Whisk together eggs, milk, caraway seeds, dill, and orange zest.
2. 2 Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
3. 3 While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
4. 4 Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
5. 5 Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

By Marcia

Ingredients

• ✓ dill weed
• cooking spray
• egg
• heavy cream
• mustard powder
• salt
• black pepper
• swiss cheese
• ham
• onion
• red pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
2. 2 Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
3. 3 Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

By Mariekan

Ingredients

• ✓ dill weed
• egg
• butter
• onion
• swiss cheese
• cream of chicken soup
• milk
• yellow mustard
• seasoned salt
• black pepper
• caraway rye bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place eggs in a large saucepan in a single layer, cover with water by 1 inch, and cover the saucepan. Bring to a boil over high heat, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut into ¼-inch thick slices.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Spread onion in a 9x13-inch baking dish; arrange eggs over top. Sprinkle with cheese.
4. 4 Whisk condensed soup and milk together in a bowl until smooth; whisk in mustard, seasoned salt, dill, and black pepper. Pour mixture over eggs.
5. 5 Spread remaining 2 tablespoons butter onto bread slices; slice into quarters. Place buttered bread quarters on top casserole, butter-sides up, overlapping if necessary.
6. 6 Bake in the preheated oven until bread is beginning to brown and casserole is hot, 30 to 35 minutes.

By jbroadway

Ingredients

• ✓ dill weed
• pie crust
• bacon
• zucchini
• cremini mushroom
• onion
• garlic
• italian seasoning
• parsley
• garlic salt
• black pepper
• mozzarella cheese
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.
3. 3 Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).
4. 4 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.
5. 5 Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.
6. 6 Chop the bacon and stir through the zucchini mixture.
7. 7 Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.
8. 8 Bake in preheated oven until the top begins to brown, about 30 minutes.

By mcd85

Ingredients

• ✓ dill weed
• olive oil
• onion
• zucchini
• egg
• feta cheese

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
2. 2 Cook and stir until eggs are set, about 5 minutes.

By A B

Ingredients

• ✓ dill weed
• mayonnaise
• half-and-half cream
• egg
• garlic powder
• bacon drippings
• red bell pepper
• ham
• sweet onion

Instructions

1. 1 Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
2. 2 Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.

By Carnivore

Ingredients

• ✓ dill weed
• lemon
• sugar
• mayonnaise
• cucumber

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

Ingredients

• ✓ dill weed
• haddock fillet
• butter
• lemon pepper
• lemon juice

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

Ingredients

• ✓ dill weed
• cornmeal
• salt
• black pepper
• green tomato

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

Ingredients

• ✓ dill weed
• sour cream
• mayonnaise
• green onion
• lemon juice

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, green onions, dill, and lemon juice. Mix well and chill for at least 1 hour.

By Sara

Ingredients

• ✓ dill weed
• cottage cheese
• sour cream
• blue cheese
• green onion

Instructions

1. 1 In a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

By lhealy

Ingredients

• ✓ dill weed
• celeriac
• sour cream
• salt
• black pepper

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

Ingredients

• ✓ dill weed
• pretzel
• olive oil
• ranch dressing mix
• garlic powder

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

Ingredients

• ✓ dill weed
• salmon fillet
• salt
• greek seasoning
• black pepper

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

Ingredients

• ✓ dill weed
• vegetable oil
• ranch dressing mix
• lemon pepper
• garlic powder
• oyster cracker

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

Ingredients

• ✓ dill weed
• vegetable oil
• ranch dressing mix
• lemon pepper
• garlic powder
• oyster cracker

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

Ingredients

• ✓ dill weed
• onion powder
• garlic powder
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Combine onion powder, dill, garlic powder, salt, black pepper, and vegetable oil in a small bowl.

By Leo M Lalande

Ingredients

• ✓ dill weed
• mayonnaise
• white sugar
• white vinegar
• seasoned salt
• cucumber

Instructions

1. 1 Stir mayonnaise, sugar, vinegar, dill, and seasoned salt together in a large bowl until sugar has dissolved. Stir in cucumber slices, tossing to coat.

By LisaPav

Ingredients

• ✓ dill weed
• water
• chicken flavored ramen noodle
• chicken
• sour cream
• green onion

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

Ingredients

• ✓ dill weed
• salmon fillet
• garlic-pepper seasoning
• salt
• olive oil
• butter

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

Ingredients

• ✓ dill weed
• cream cheese
• salmon
• green onion
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Stir cream cheese in a bowl until no longer in block form. Add salmon, green onion, dill, Worcestershire sauce, and hot pepper sauce; mix until well combined.

By wahine

Ingredients

• ✓ dill weed
• green bean
• garlic
• salt
• white vinegar
• water

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

Ingredients

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

Instructions

1. 1 Combine mayonnaise, sour cream, onion, dill weed, seasoning salt, and parsley together in a bowl; cover and refrigerate overnight.

By Darby SilverSprite2004 Kenne

Ingredients

• ✓ dill weed
• cream cheese
• mayonnaise
• salad dressing mix
• bread
• cucumber

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

Ingredients

• ✓ dill weed
• brussels sprout
• butter
• honey
• dijon mustard
• onion powder

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

Ingredients

• ✓ dill weed
• sour cream
• mayonnaise
• onion
• beau monde seasoning
• parsley

Instructions

1. 1 In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde seasoning, dill, and dried parsley. Chill before serving.

By Tish Gidney

Ingredients

• ✓ dill weed
• salmon fillet
• garlic powder
• salt
• pepper
• bacon

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
2. 2 Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
3. 3 Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

By Emily Compson Trenbeath

Ingredients

• ✓ dill weed
• garlic powder
• onion powder
• black pepper
• salt
• prime rib roast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place a rack inside a roasting pan.
2. 2 Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs. Place roast, rib-side down, onto rack in roasting pan.
3. 3 Bake roast in the preheated oven for 45 minutes. Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours. Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.

By Luckyz Recipes

Ingredients

• ✓ dill weed
• solid white tuna
• water
• mayonnaise
• cranberry
• salt

Instructions

1. 1 Place tuna in a bowl, and mash with a fork. Mix in mayonnaise to evenly coat tuna. Mix in dill and cranberries, and season with salt. Enjoy on crackers or the bread of your choice!

By SIGARILLO