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Make your own pickling spice blend! Mustard seed, black peppercorns, and cinnamon (or allspice!) are essential. The rest are mix-and-match. Lasts for up to a year and makes enough for several batches.
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How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!
Ingredients: trout, lemon, butter
www.delish.com
The dill, fish sauce, and scallions in this round omelet may seem like an overly bold combination, but the result is surprising. It's also adaptable: eat it for breakfast or as a quick, light supper.
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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
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Get Edamame with Dill Salt and Pea Shoots Recipe from Food Network
Ingredients: salt, edamame, dill fronds, pea
www.chowhound.com
A simple preparation for this tasty cool weather veggie.
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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
www.allrecipes.com
Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
www.allrecipes.com
A spicy version of Thousand Island, using chili sauce instead of ketchup. This is best if left to sit in the frig for several hours.
www.allrecipes.com
Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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This is a deviled egg recipe that uses bread and butter pickles and honey mustard.
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One of my mates, Joe knows a guy who owns an oyster farm near Nowra, New South Wales. Twice a year (Christmas and Easter), Joe goes down there and brings back...
Ingredients: oysters, wasabi, limes, olive oil