Type what you have

Ingredients

• ✓ dill
• salmon fillet
• sea salt
• brown sugar
• pepper
• vodka

Instructions

1. 1 Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
2. 2 Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
3. 3 Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

By Suzanne

Ingredients

• ✓ dill
• egg
• buttermilk
• beet
• cucumber
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ dill
• chicken
• water
• tomato soup
• salt
• cabbage
• potato
• carrot
• onion
• bay leaf
• parsley

Instructions

1. 1 Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
2. 2 In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

By STAR20

Ingredients

• ✓ dill
• cucumber
• salt
• sour cream
• lemon juice
• white sugar
• black pepper

Instructions

1. 1 Place cucumbers into a colander and sprinkle generously with salt; let stand until soft, about 5 minutes. Squeeze liquid from cucumbers and transfer to a bowl with dill.
2. 2 Mix sour cream, lemon juice, and sugar together in a bowl; add to cucumbers and toss to coat. Season with pepper. Cover and chill for at least 30 minutes before serving.

By VeggieMommy

Ingredients

• ✓ dill
• buttermilk
• beet
• cucumber
• green onion
• white vinegar
• salt

Instructions

1. 1 Combine buttermilk, beets and liquid, cucumber, green onions, dill, vinegar, and salt in a bowl. Cover the bowl; refrigerate 2 hours to overnight for best flavor. Serve cold.

By Nina Capaccio

Ingredients

• ✓ dill
• cucumber
• onion
• white vinegar
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
2. 2 Pour vinegar over cucumber mixture; toss to coat.
3. 3 Pour oil over cucumber mixture; toss to coat.
4. 4 Season with salt and black pepper.

By Michelle Berger

Ingredients

• ✓ dill
• butter
• cabbage
• egg
• salt
• yeasted puff pastry
• egg

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
4. 4 Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
5. 5 Bake in the preheated oven until golden brown, 40 to 45 minutes.

By Lisa

Ingredients

• ✓ dill
• white wine vinegar
• mustard
• garlic
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ dill
• olive oil
• onion
• chickpea
• spinach
• lemon
• salt
• pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
2. 2 Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
3. 3 Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

By Sara

Ingredients

• ✓ dill
• ✓ dill
• water
• salt
• white sugar
• shrimp
• vegetable oil
• white wine vinegar
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. 2 Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

By WOLSELEY

Ingredients

• ✓ dill
• canning jar
• lid
• ring
• zucchini
• onion
• carrot
• garlic
• black peppercorn
• allspice berry
• mustard seed
• bay leaf
• water
• vinegar
• salt
• white sugar

Instructions

1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola

Ingredients

• ✓ dill
• potato
• chicken broth
• white vinegar
• oil
• onion
• bacon
• 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, 15 to 20 minutes; drain.
2. 2 Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

By Lish Cook

Ingredients

• ✓ dill
• cucumber
• onion
• salt
• sour cream
• white sugar
• white vinegar
• parsley
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
3. 3 To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
4. 4 Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate, at least 3 hours to overnight.
5. 5 Garnish with paprika to serve.

By hisunbeam

Ingredients

• ✓ dill
• tomato
• cucumber
• onion
• green bell pepper
• jalapeno pepper
• lemon
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
3. 3 In a blender or food processor, puree half of the mixture until smooth.
4. 4 Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

By Amy

Ingredients

• ✓ dill
• butter
• onion
• ground pork
• bread crumb
• egg
• salt
• black pepper
• savoy cabbage
• chicken stock
• sour cream
• flour

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sautée onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together with ground pork, bread crumbs, egg, salt, and pepper until well blended.
2. 2 Place head of cabbage in a large pot, and add enough water to cover cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13-inch baking dish, and line the bottom with outer cabbage leaves.
4. 4 Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough chicken stock to cover the rolls. Place extra cabbage leaves over the top.
5. 5 Cover, and bake for 1 hour in the preheated oven. When finished, drain off cooking liquid from the dish into a small saucepan. Whisk together sour cream and flour. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
6. 6 To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill.

By Olga D

Ingredients

• ✓ dill
• butter
• onion
• mushroom
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ dill
• vegetable oil
• onion
• potato
• green bean
• vegetable broth
• chicken broth
• beef broth
• whole wheat flour
• sour cream
• sauerkraut
• salt
• pepper

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
2. 2 Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

By Idealnut

Ingredients

• ✓ dill
• butter
• onion
• garlic
• sorrel leaf
• chicken stock
• water
• potato
• carrot
• parsley
• lemon juice
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel, in batches, stirring until wilted, 5 to 8 minutes.
2. 2 Add chicken stock and water to the Dutch oven; stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer until flavors combine, about 1 hour.
3. 3 Purée soup with an immersion blender until mostly smooth.

By SandyS

Ingredients

• ✓ dill
• pearl barley
• water
• butter
• onion
• button mushroom
• potato
• carrot
• bay leaf
• salt
• black pepper
• pickle
• sour cream

Instructions

1. 1 Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
2. 2 Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
4. 4 After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.

By Natasha Titanov

Ingredients

• ✓ dill
• beef top round steak
• mushroom
• onion
• dijon mustard
• parsley
• garlic
• salt
• black pepper
• all-purpose flour
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and pepper into a 3-quart slow cooker; stir well.
2. 2 Place flour into a small bowl; gradually add broth, stirring with a whisk until blended. Pour into the slow cooker; stir well.
3. 3 Cover and cook on High for 1 hour. Reduce the heat to Low and cook until steak is tender, 7 to 8 hours.
4. 4 Turn the slow cooker off and remove the lid. Allow stroganoff to stand for 10 minutes, then stir in sour cream.
5. 5 Serve over hot egg noodles.

By pianoplaya93

Ingredients

• ✓ dill
• beef shank
• water
• onion
• carrot
• celery
• bay leaf
• beet
• cabbage
• white vinegar
• salt
• black pepper
• sour cream

Instructions

1. 1 Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side. Add water, onion, carrots, celery, and bay leaf; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. 2 Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. 3 Serve soup in bowls garnished with sour cream and dill.

By John Mitzewich

Ingredients

• ✓ dill
• butter
• onion
• bread crumb
• milk
• ground beef
• ground pork
• egg
• salt
• black pepper
• beet green leaf
• chicken broth
• heavy cream
• flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Cool off heat.
3. 3 Meanwhile, place bread crumbs in a large bowl; pour milk over bread crumbs and set aside until all liquid has been absorbed, about 5 minutes. Stir in cooked onion, ground beef, ground pork, egg, salt, and black pepper until filling is well combined.
4. 4 Cover bottom of the prepared baking dish with 2 large beet leaves; set aside 2 leaves for the top. Place remaining beet leaves on a flat work surface; add a heaping teaspoon filling to wide end (bottom) of each leaf. Roll leaf around filling, working one at a time; place into the baking dish. Repeat with remaining leaves and filling. Pour chicken broth over rolls; place 2 reserved leaves over top.
5. 5 Bake in the preheated oven until beet leaves are tender and filling is cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 160 degrees F (72 degrees C).
6. 6 Drain liquid from baking dish into a small saucepan. Whisk cream and flour together in a small bowl until smooth; gradually stir into cooking liquid in saucepan. Bring to a bare simmer over medium-low heat; gently cook, but do not boil, until thickened, about 5 minutes.
7. 7 Transfer rolls to a serving dish; pour sauce over top. Sprinkle rolls with dill.

By Anne-Marie Bullis

Ingredients

• ✓ dill
• beet
• vinegar
• vegetable oil
• onion
• carrot
• water
• yellow lentil
• cabbage
• potato
• salt
• pepper
• tomato paste
• sour cream

Instructions

1. 1 Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
2. 2 Meanwhile, heat oil in a large skillet over low heat. Add onion; cook and stir for 2 minutes. Add carrots; cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3. 3 Bring water to a simmer in a large saucepan. Add lentils and cabbage; cook 10 minutes. Add potatoes; cook 10 minutes more. Stir in beets and onion mixture; season with salt and black pepper.
4. 4 Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.

By Allrecipes Member

Ingredients

• ✓ dill
• water
• kielbasa sausage
• garlic
• butter
• leek
• onion
• garlic
• bay leaf
• sour cream
• all-purpose flour
• white vinegar
• salt
• black pepper
• egg

Instructions

1. 1 Bring water, kielbasa, and 2 whole cloves garlic in a large pot to a boil over high heat, then reduce heat to medium and simmer for 30 minutes. Remove sausage; pour cooking liquid into a separate bowl. Cut sausage into bite-sized pieces. Discard garlic.
2. 2 Melt butter over medium heat in the same pot. Add leeks, onion, and minced garlic; cook and stir until vegetables tender, about 5 minutes.
3. 3 Transfer vegetables and about 1/2 cup reserved cooking water to a blender, filling halfway. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth, adding more water as needed. Pour back into original pot. Repeat with any remaining vegetables.
4. 4 Add remaining cooking water and bay leaves to vegetable purée; bring to a simmer over medium heat. Remove and discard bay leaves.
5. 5 Whisk sour cream and flour together in a bowl until smooth; gradually whisk into soup until thickened. Stir in dill and vinegar, then season with salt and pepper.
6. 6 Divide sausage pieces and chopped eggs among bowls; ladle soup over top.

By Jeff Popple

Ingredients

• ✓ dill
• egg
• all-purpose flour
• heavy cream
• pepper
• salt
• lemon juice
• sugar
• vegetable bouillon
• potato
• beet stem
• beet leaf
• beet
• water
• leek
• celeriac
• parsnip
• carrot

Instructions

1. 1 Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
2. 2 Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
3. 3 Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

By Olenka

Ingredients

• ✓ dill
• black pepper
• salt
• white sugar
• lemon
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ dill
• tomato
• sour cream
• tomato puree
• honey
• cider vinegar
• black pepper
• red cabbage
• carrot
• celery
• salt
• caraway seed
• onion
• butter
• water
• vegetable stock
• beet
• potato

Instructions

1. 1 Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.
2. 2 Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
3. 3 Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.
4. 4 Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.

By Puma

Ingredients

• ✓ dill
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• black peppercorn
• bay leaf
• beef stock
• kielbasa sausage
• ham
• veal
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Ingredients

• ✓ dill
• black pepper
• salt
• lemon zest
• sour cream
• worcestershire sauce
• beef broth
• all-purpose flour
• butter
• black pepper
• salt
• sugar
• garlic
• egg
• celery
• parsley
• onion
• ground pork
• ground beef
• milk
• bread crumb
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place a baking rack on top. Coat the baking rack with cooking spray.
2. 2 Combine bread crumbs and milk in a large bowl until bread crumbs soak up milk, about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Form into 36 meatballs with a 1-tablespoon cookie scoop; place on the prepared baking rack.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers of meatballs reads 160 degrees F (71 degrees C), about 18 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour; cooking and stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth; cook and stir until slightly thickened, about 12 minutes.
5. 5 Add meatballs to sauce; simmer 3 minutes. Stir in sour cream, dill, and lemon zest; season with salt and pepper. Serve immediately.

By lutzflcat

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