DILL BUTTER
My soon to be mother-in-law told me about this. It's great on toast and perfect for cooked carrots and potatoes. The addition of the oil makes it soft and spreadable.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 48
Number Of Ingredients 3
Steps:
- Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 0.1 g, Cholesterol 20.3 mg, Fat 12.2 g, Protein 0.1 g, SaturatedFat 5.6 g, Sodium 54.7 mg
GRILLED OYSTERS WITH LEMON DILL BUTTER
I have a confession: I'm not the biggest fan of raw oysters. People wax poetic about Blue Points and Wellfleets and debate about East Coast versus West Coast varieties, but they're all a little too cold and slippery for me to enjoy the flavor. Of course, you can serve them with a classic mignonette sauce and rye bread but then all you really taste is mignonette sauce and rye bread. However, if you put some freshly shucked oysters (on the half shell) on the grill for two to three minutes, just long enough to heat them through, everything changes! For this version, I make a simple herb butter - a combination of good butter, freshly squeezed lemon juice and dill - and add some to each oyster before I grill them. They're a perfect summer appetizer: celebratory and so delicious. And only you will know how easy they were to make!
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined.
- Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you'll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn't spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot.
SALMON WITH LEMON-DILL BUTTER
If you're looking for a dish that's fast and healthy, this one has it all. Round it out with steamed sugar snap peas for a simple weeknight meal. -Jennie Richards, Riverton, Utah
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place salmon, skin side down, on a broiler pan. Combine the butter, lemon juice, lemon zest and dill. Brush one-third of mixture over salmon. Broil 3-4 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, basting occasionally with remaining butter mixture.
Nutrition Facts : Calories 219 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
DILL BUTTER
Make and share this Dill Butter recipe from Food.com.
Provided by Mary K. W.
Categories Very Low Carbs
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in small bowl.
- Mix well.
- Serve with your favorite vegetable or bread.
Nutrition Facts : Calories 51.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 40.9, Carbohydrate 0.1, Protein 0.1
CARROTS IN DILL BUTTER
Delicious with seafood.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.4 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 454.4 mg, Sugar 3.4 g
DILL BUTTER FOR ASPARAGUS
I make this often to serve on asparagus, it is really good! This recipe is enough for about 4 pounds of asparagus, I usually make 2 logs, using one pound of butter, but prepare in two small bowls with the same ingredients. and then separate into smaller pieces, then wrap in foil and store in the freezer, it is good to use on other veggies also. To steam asparagus, see note on bottom.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a small bowl combine softened butter, dill and lemon juice; mix well until blended.
- Place on a piece of plastic wrap and shape into a long log, if necessary, refrigerate butter until firm enough to shape into a roll).
- Refrigerate the butter mixture until firm, at least one and a half hours or up to 2 weeks.
- Steam or boil asparagus (any amount) until crisp-tender; drain and place on a platter.
- Slice cold butter log about 1/4-inch thick, and place on asparagus.
- **NOTE** To steam asparagus (this is my favorite way!) Place 1 pound of asparagus (or any amount desired) and two tablespoons or any amount of dill butter over the veggies.
- Bring long edges of foil together, and fold over to seal.
- Crimp ends tightly.
- Place the "packet" on a baking sheet at 350 degrees for 25-30 minutes.
- This can be done on an outdoor grill also.
- Carefully open foil to let steam escape.
- Season with salt and pepper.
- This method may be done with any veggies.
- Absolutely delicious!
Nutrition Facts : Calories 1634.4, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1310.4, Carbohydrate 2.1, Fiber 0.2, Sugar 0.6, Protein 2.2
DILL BUTTER
Steps:
- In a bowl, work together the butter, dill, and mustard until smooth. Season with salt and pepper to taste. Scoop onto a sheet of plastic wrap and, using the wrap, shape into a cylinder the diameter of a silver dollar. Wrap in the plastic wrap and refrigerate for about 3 hours, or until firm.
- You may use the butter now, leave it in the fridge longer, or freeze it to use later. (It is good on poached fish or poultry.)
DILL BUTTER
Steps:
- Blanch the dill, then immerse it in cold water. Put the dill in a sieve and puree it with the butter. Add the broth or water. Heat the mixture until the butter melts, then add salt and pepper to taste.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 15 grams, Sodium 75 milligrams, Sugar 0 grams, TransFat 1 gram
ASPARAGUS WITH DILL BUTTER
This is simple, yet elegant enough to serve at a dinner party. The lemon juice gives it a tangy zip.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield Recipe will season about 4 pounds of asparagus.
Number Of Ingredients 4
Steps:
- In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.
Nutrition Facts : Calories 67 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SHRIMP IN DILL BUTTER
Provided by Ruth Cousineau
Categories Appetizer Christmas Oscars Father's Day Shrimp Christmas Eve Ramekin Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F with rack in middle.
- Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
- Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.
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