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Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.
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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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An elegant first course for when you want to impress.
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Get Witches' Brooms Recipe from Food Network
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A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle.
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Get Fermented Dill Pickles Recipe from Food Network
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Get Baked Potatoes with Herb Butter Recipe from Food Network
Ingredients: potatoes, butter, garlic, chives
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.