DILL SAUCE FOR HAMBURGERS
Yummy sauce to add to a plain hamburger and dress up the flavor. My whole family loves it!
Provided by FOXMOORQHS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 1.9 g, Cholesterol 13.9 mg, Fat 29.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 4.4 g, Sodium 219.7 mg, Sugar 0.5 g
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
CHICKEN AND BROCCOLI WITH DILL SAUCE
I've had this chicken and broccoli recipe for so many years, I don't remember when I first made it. Serve it with a side of couscous or rice for a complete meal, or add some sliced mushrooms or carrots for extra veggies. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan., Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm., In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.
Nutrition Facts : Calories 274 calories, Fat 9g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 620mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
BOILED BEEF WITH DILL PICKLE GRAVY
From the book Czech and Slovak Touches. Recipe from Rose and Lumir Vondracek own and operate Vondracek's 16th Avenue Meat Market in the Czech Village, Cedar Rapids.
Provided by Charlotte J
Categories Roast Beef
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the sliced beef about 2 hours, or until tender.
- Melt the butter and mix with the flour.
- Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
- Cook for about 5 minutes, or until the gravy thickens.
- Stir constantly to prevent lumping.
- Season with salt and pepper to taste.
- Pour the hot gravy over the sliced beef.
- Serve with bread dumplings.
- Use the remaining broth to make delicious beef soup.
Nutrition Facts : Calories 399.7, Fat 27.1, SaturatedFat 12.2, Cholesterol 116.4, Sodium 789.7, Carbohydrate 6.4, Fiber 0.6, Sugar 1.2, Protein 30.9
CRUSTY MUSTARD-DILL MEAT LOAF
Steps:
- Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
- Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.
DILL KALV (BOILED VEAL WITH SWEET AND SOUR DILL SAUCE)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h15m
Yield 8 or more servings
Number Of Ingredients 12
Steps:
- Put the veal in a kettle and add the water to barely cover. Partly cover with a lid and bring to a boil. Let simmer 10 minutes, skimming the surface often to remove all fat and scum.
- Add salt, peppercorns, celery, carrots and onion. Cover tightly and let simmer 40 to 45 minutes or until meat is tender. Remove from the heat and let stand, uncovered, until ready to serve.
- Transfer the meat to a warm platter. Strain the cooking liquid; there should be about six cups. Discard solids. Reserve 2 1/2 cups of liquid for the sauce; the remaining liquid may be used for soups or other sauces, if desired.
- Heat the butter in a large saucepan and add the flour, stirring with a wire whisk. When blended, add the reserved 2 1/2 cups of cooking liquid, stirring rapidly with the whisk.
- Add the sweet and sour dill sauce and the cream to the sauce. Stir in the dill and serve the sauce with the hot sliced veal.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 1039 milligrams, Sugar 2 grams, TransFat 0 grams
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CHICKEN AND MUSHROOMS IN CREAMY DILL SAUCE - JO COOKS
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4.6/5 (113)Calories 458 per servingCategory Dinner, Lunch, Main Course
- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
- Saute the mushrooms: Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
- Create the sauce: Stir in the white wine and chicken broth. Bring to a boil. Add the the dill and sour cream and stir to combine. Add the butter to skillet and stir it in to melt. In a small bowl whisk the flour with a couple ladles of the broth from the skillet.
- Finish the dish: Pour this mixture back into the skillet, stir well and let it simmer for another 5 minutes minutes. Taste for seasoning and adjust with salt and pepper as needed. Garnish with additional dill if preferred. Serve over cooked rice, pasta, mashed potatoes or creamy polenta.
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