dill recipes

- 1 egg, lightly beaten
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- oil for frying
- 1/2 cup water
- 1/2 cup all-purpose flour
- 1 teaspoon dill weed
- 1/2 cup sour cream
- 2 tablespoons dill pickle relish
- DILL SAUCE:
- 2 teaspoons sesame seeds

- lemon juice
- 1 cup sour cream
- 1/2 cup carrots
- 2 cloves garlic
- 1 lb sour dill pickles
- 6 cups stock (see below)
- 2 tablespoons butter
- 2 cups lean pork
- 1 cup onions
- 2 tablespoons fresh dill, chopped or 1 tablespoon dried dill
- 1 cup heavy cream
- 2 tablespoons flour

- 8 sprigs fresh dill weed
- 8 pounds 3 to 4 inch long pickling cucumbers
- 8 heads fresh dill weed
- 2/3 cup pickling salt
- 16 cloves garlic, peeled and halved
- 12 cups water
- 4 cups white vinegar

- 1 seedless European cucumber, or 2 American cucumbers
- 3 tablespoons cider or white vinegar
- 1 tablespoon sugar
- salt and freshly ground black pepper
- 1 small red onion, sliced and broken into rings
- 3 tablespoons finely chopped fresh dill

- 1 teaspoon salt
- 1 teaspoon dill weed or dill seeds
- 2 cups water
- 1 1/2 teaspoons dried lemon peel
- 3 teaspoons instant chicken bouillon
- 1 tablespoon butter or margarine
- 1 cup long grain rice

- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 3 cups diagonally cut carrots
- 1/4 cup reduced-sodium fat-free chicken broth
- 1 teaspoon olive oil
- 1/2 teaspoon celery salt
- 1 teaspoon grated fresh lemon rind
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill

- 1 teaspoon vegetable oil
- 1 pinch salt
- 2 teaspoons chopped fresh chives or green onions
- 1/4 cup white wine or chicken stock
- lemon slices (to garnish)
- 2 boneless skinless chicken breasts
- dill sprigs (to garnish)
- 1 tablespoon all-purpose flour
- 1 pinch pepper
- 1 teaspoon butter
- 1/3 cup whipping cream
- 1 tablespoon fresh dill
- 1/2 teaspoon lemon juice

- 1/2 teaspoon salt
- 1/4 cup of finely chopped fresh dill or 1 tablespoon dried dill
- 2 teaspoons sugar
- 1 cup buttermilk
- 1/2 lemon juice
- 4 ounces cream cheese

- 1 (8 ounce) package cream cheese
- 1 (48 ounce) jar dill pickles (homemade preferred) or kosher dill pickles
- 3/4 teaspoon Tabasco sauce (optional)
- 1 medium onion

- 1 teaspoon monosodium glutamate (MSG)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic salt
- 1 teaspoon dried onion flakes
- 1 teaspoon dried dill weed