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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Get Spinach Pie Recipe from Food Network
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Get Roasted Vegetable Salad Recipe from Food Network
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Get Creamy Veggie Dip Recipe from Food Network
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Get Sweet-Hot Cabbage Relish Recipe from Food Network
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Get Big Greek Gus Burger and Cucumber Salad Recipe from Food Network
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This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat Leftovers will last for a few days in the refrigerator
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.
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Get Fried Chicken Sandwiches Recipe from Food Network