Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
tir in the carrot mixture, black pepper, and dill.
Spread the
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
PREPARATION OF DILL CUKES THE NIGHT BEFORE.
inutes.
Add beets and carrot. Saute, stirring constantly, for 10
Combine sour cream, cumin and dill. Set aside.
Combine carrots, eggs and flour in a large bowl. Cook 1/4-cupfuls of carrot mixture, in batches, on a heated oiled frying pan, until browned on both sides and cooked through. Serve with sour cream mixture.
Heat olive oil in a large saucepan over medium heat. Cook onions, celery and carrot, stirring, for 5 mins, or until softened. Add garlic, chili, bay leaves and parsley stalks. Cook, stirring, until fragrant. Add lentils and stir to coat. Add 12 cups water and bring to a boil. Reduce heat and simmer for 20 mins, or until lentils are tender. Remove bay leaves and parsley stalks.
Add spinach, vinegar and salt. Stir until spinach wilts. Season. Serve topped with dill sprigs.
-5 mins. Add the carrot, leek and pickles to the
alt on top, add some dill and toss.
Next add
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
ream, lemon juice, lemon zest, dill, scallions, salt and pepper in
he softened butter, flour, and dill into a ball and add
Blend all ingredients together with spoon, spatula, etc. Chill.
Serve with cucumber slices, carrot sticks, cauliflower, broccoli or whatever you choose.
You can double or triple this recipe.
In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
Combine well with other ingredients in a larger bowl, cover and chill.
Heat vinegar then pour over carp (the skin will turn blue). Bring salted water to a boil and carefully add carp pieces. Simmer over low heat for about 15 mins.
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.
Using a vegetable peeler or a mandoline, cut the carrots into long thin ribbons. Place the strips in a large bowl.
Preheat a grill pan over moderate heat. Brush the pork with half the oil, then sear, turning for 10 mins or until browned on all sides and cooked through. Transfer to a plate, cover with foil, and allow to rest for 5 mins. Cut into slices.
Add the pork, tomatoes, feta, the remaining oil, basil and dill to the carrot strips. Toss to combine, then season to taste. Serve drizzled with balsamic vinegar.
ounds. Peel and cut the carrot into 1/2 inch pieces
Heat the olive oil in a large nonstick frypan over medium high heat.
Add carrot, and saute for 2 minutes.
Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
Remove from heat, stir in dill.
Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
Mix well.
Serve on lettuce leaves.