Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• salmon fillet
• salt
• pepper
• garlic
• olive oil

Instructions

1. 1 Season salmon fillets with salt and pepper, then place them skin-side down in a baking dish.
2. 2 Process garlic in a food processor to a rough mince. Add olive oil and dill; pulse a few times to combine. Rub garlic mixture over fish. Cover the dish and refrigerate for 2 hours.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake, uncovered, in the preheated oven until fish flakes easily with a fork, about 15 minutes. Do not overcook.

By Syd

Ingredients

• ✓ dill
• ✓ dill
• butter
• garlic
• salt
• salmon filet
• cedar wood
• alder wood
• lemon

Instructions

1. 1 Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
2. 2 Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
3. 3 Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
4. 4 Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
5. 5 Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

By Bush Cook

Ingredients

• ✓ dill
• caper
• mayonnaise
• dill pickle
• lemon juice
• salt
• black pepper

Instructions

1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest

Ingredients

• ✓ dill
• self-rising flour
• sugar
• onion powder
• salt
• beer
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
2. 2 In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
3. 3 Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

By Mark

Ingredients

• ✓ dill
• potato
• olive oil
• chervil
• rosemary
• onion powder
• garlic powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potato sticks in a large bowl; pour olive oil over potatoes. Crush chervil, dill, rosemary, onion powder, and garlic powder together with a mortar and pestle; sprinkle herb mixture over potatoes and toss to coat completely. Spread potatoes on a baking sheet.
3. 3 Bake in the preheated oven until tender and browned, about 45 minutes.

By Ann Freele

Ingredients

• ✓ dill
• olive oil
• onion
• pea
• kohlrabi
• seasoning blend
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
2. 2 Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ dill
• saltine cracker
• egg
• dover sole
• all-purpose flour
• vegetable oil
• salt

Instructions

1. 1 Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
2. 2 Place fish in a 1-gallon resealable plastic bag and add flour; gently shake until completely coated.
3. 3 Heat oil in a large, nonstick skillet over medium-high heat.
4. 4 Dip each flour-coated piece of fish in egg, allowing excess to drip back into dish, then press coated fish in cracker crumbs until evenly coated.
5. 5 Fry fish in hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

By Ptrachte

Ingredients

• ✓ dill
• chicken breast
• cashew
• avocado
• ranch dressing
• salt
• black pepper

Instructions

1. 1 Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

By Chrissy

Ingredients

• ✓ dill
• chicken thigh
• dill pickle juice
• olive oil
• seasoned salt
• paprika
• black pepper

Instructions

1. 1 Place chicken thighs in a gallon-sized resealable plastic bag; add pickle juice to the bag and toss chicken to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Whisk olive oil, seasoned salt, paprika, dill, and black pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of chicken with seasoned oil.
4. 4 Cook on the preheated grill, flipping halfway through, until chicken is no longer pink at the bone and the juices run clear, about 12 minutes. An instant-read thermometer inserted into thickest part, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ dill
• mayonnaise
• mustard
• thyme
• oregano
• basil
• salmon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
3. 3 Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

By JessieD

Ingredients

• ✓ dill
• potato
• buttermilk
• butter
• chicken bouillon powder
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
2. 2 Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

By J

Ingredients

• ✓ dill
• dijon mustard
• brown sugar
• garlic
• kosher salt
• black pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to 390 degrees F (199 degrees C).
2. 2 Whisk together mustard, brown sugar, garlic, salt, pepper, and dill in a small bowl until well combined. Set aside.
3. 3 Place frozen salmon, flesh-side down, in the air fryer basket and cook in the preheated air fryer for 6 minutes. Flip salmon, brush 1/4 of the sauce over each fillet, and continue cooking for 6 more minutes.
4. 4 Brush remaining sauce over fillets and cook until fish flakes easily with a fork, 3 to 4 more minutes

By Soup Loving Nicole

Ingredients

• ✓ dill
• red snapper fillet
• butter
• garlic
• lemon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place red snapper filets on the prepared baking sheet, skin side down.
3. 3 Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
4. 4 Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
5. 5 Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

By canesmojo

Ingredients

• ✓ dill
• ✓ dill
• lemon
• panko bread crumb
• butter
• skate wing
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Finely grate the zest from 1/2 of the lemon. Cut lemon in half, remove seeds, and juice it into a small bowl. Mix bread crumbs with melted butter in another small bowl.
3. 3 Rinse skate wings and pat dry. Cut into 4 pieces and place in the prepared baking dish. Season with salt and pepper, sprinkle with lemon zest, and pour lemon juice over top. Sprinkle with dill and then bread crumb mixture.
4. 4 Bake in the preheated oven for 15 minutes. Continue to bake, checking in short increments, until fish is uniformly white throughout and can be easily lifted from the skeleton, up to 5 more minutes; do not overcook.
5. 5 Carefully move to a serving platter and garnish with lemon slices and dill sprigs.

By Carolyn Bunkley

Ingredients

• ✓ dill
• green bean
• red onion
• white wine vinegar
• mustard
• salt
• black pepper
• olive oil

Instructions

1. 1 Bring a pot of salted water to a boil. Add green beans; cook until crisp-tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process; drain. Transfer to a bowl.
2. 2 While beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and black pepper in a medium bowl. Slowly whisk in oil to combine. Let stand for 10 minutes.
3. 3 Gently toss green beans with vinaigrette to coat. Marinate in the refrigerator before serving, 2 hours or up to 3 days.

By ShayShay1022

Ingredients

• ✓ dill
• carrot
• butter
• maple syrup
• salt
• black pepper
• parsley

Instructions

1. 1 Place carrots in a large saucepan, cover with salted water, and bring to a boil. Reduce heat to medium-low; simmer until tender, 15 to 20 minutes.
2. 2 Drain; transfer to a large platter.
3. 3 Melt butter in a small saucepan over medium-low heat. Stir in syrup until warmed through, 1 to 2 minutes.
4. 4 Pour over carrots and toss to coat; season with salt and pepper. Garnish with parsley.

By cherbear

Ingredients

• ✓ dill
• yogurt
• mayonnaise
• lemon juice
• tarragon
• mozzarella cheese
• parmesan cheese
• salmon fillet

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
2. 2 Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
3. 3 Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

By sylvaere

Ingredients

• ✓ dill
• apple cider
• mustard
• salt
• black pepper
• chicken thigh
• baby carrot
• cabbage

Instructions

1. 1 Whisk apple cider, mustard, dill, salt, and black pepper together in a large bowl until well combined. Add chicken thighs; toss until evenly coated. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade, shake off excess, and place on a plate. Pour remaining marinade into a large skillet. Add carrots and cabbage to the skillet; bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
4. 4 Meanwhile, cook chicken thighs on the preheated grill until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate; rest for 5 minutes.
5. 5 Serve chicken with carrots and cabbage.

By Soup Loving Nicole

Ingredients

• ✓ dill
• sauerkraut
• pork roast
• beer
• garlic
• onion salt
• mustard
• apple

Instructions

1. 1 Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
2. 2 Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

By Bianca Smith

Ingredients

• ✓ dill
• cabbage
• vegetarian burger crumble
• tomato
• lemon juice
• brown sugar
• allspice
• black pepper

Instructions

1. 1 Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
2. 2 Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.

By Carol

Ingredients

• ✓ dill
• salmon fillet
• crabmeat
• gouda cheese
• butter
• lemon
• sour cream
• caper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
3. 3 Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
4. 4 In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

By Cookie Lover

Ingredients

• ✓ dill
• sour cream
• mayonnaise
• chipped beef
• parsley
• onion
• seasoned salt
• rye bread

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until well mixed. Chill dip in refrigerator for 24 hours.
3. 3 Cut the top off rye bread loaf. Scoop out bread with hands or a spoon: break into bite-size pieces.
4. 4 Add dip to hollowed-out bread "boat." Place bread "boat" on a serving tray: arrange bread pieces around it.

By Chef BFranks