amanda_pennsylvania
Well-known member
I bought one of those clear plastic boxes of it and only used one tablespoon. Anyone have any ideas about how I can use this stuff up before it rots? Many thanks...
I needed a small amount of dill in a recipe, but now I have a lot leftover.
- Thread starter amanda_pennsylvania
- Start date
dawn_mo
Well-known member
With out a doubt:: REC: Moyn's Jewish Penicillin
I never had dill in my chicken soup until I tried this recipe, and now it is a staple in our house.
And I think of Moyn every time I make it. It's delish!
* Exported from MasterCook *
Jewish Penicillin
Recipe By :Moyn/FL
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 chicken ( 3 - 5 lbs.)
1 onion -- peeled, left whole
3/4 carrots -- sliced or chunked
2 stalks celery -- sliced
1 parsnip -- peeled, left whole
1 small bunch dill
1 small bunch parsley (you can chop if you
like)
Put all of above in a large soup pot. Cover with water. Add some salt & pepper.
Bring to boil, and then simmer for about an hour and a half, adding a bit more water, as necessary. Remove parsnip, dill, onion...... discard these (I love to eat the parsnip, mashed with a bit of butter!). Remove chicken... skin, and shred back into soup, if desired.. otherwise, save for use in chicken salad,
chicken pot pie, etc. Skim the soup of fat and serve!! (you may add some boiled thin noodles, or rice).
Moyn's note: Guaranteed to get 'em out of bed, and out of the house within 48 hours!!!! V
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I never had dill in my chicken soup until I tried this recipe, and now it is a staple in our house.
And I think of Moyn every time I make it. It's delish!
* Exported from MasterCook *
Jewish Penicillin
Recipe By :Moyn/FL
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 chicken ( 3 - 5 lbs.)
1 onion -- peeled, left whole
3/4 carrots -- sliced or chunked
2 stalks celery -- sliced
1 parsnip -- peeled, left whole
1 small bunch dill
1 small bunch parsley (you can chop if you
like)
Put all of above in a large soup pot. Cover with water. Add some salt & pepper.
Bring to boil, and then simmer for about an hour and a half, adding a bit more water, as necessary. Remove parsnip, dill, onion...... discard these (I love to eat the parsnip, mashed with a bit of butter!). Remove chicken... skin, and shred back into soup, if desired.. otherwise, save for use in chicken salad,
chicken pot pie, etc. Skim the soup of fat and serve!! (you may add some boiled thin noodles, or rice).
Moyn's note: Guaranteed to get 'em out of bed, and out of the house within 48 hours!!!! V
- - - - - - - - - - - - - - - - - - -
This is really good: Chicken Gyros with Yogurt Dill Sauce
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
CHICKEN GYROS WITH YOGURT-DILL SAUCE
The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.
1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated
Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.
Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).
Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).
Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.
Serves 4.
Bon Appétit
http://www.epicurious.com/recipes/food/views/4596
cynupstateny
Well-known member
Bagel, cream cheese, lox with chopped dill on top. Love it in tuna salad,
In fish cakes it's delicious. Mix cucs with sour cream or plain yogurt, salt and pepper and snipped dill. Sprinkle on top of potato and leek soup. Make some refrigerator dill pickles.
In fish cakes it's delicious. Mix cucs with sour cream or plain yogurt, salt and pepper and snipped dill. Sprinkle on top of potato and leek soup. Make some refrigerator dill pickles.
Rec: Sweet-and-Sour Cucumbers with Fresh Dill
Sweet-and-Sour Cucumbers with Fresh Dill
This refreshing dish can be prepared and chilled two hours before serving.
2 English hothouse cucumbers (1 1/2 lbs total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.
Makes 6 to 8 servings.
Source: 7/04 Bon Appétit
Pat’s notes: Delicious.
www.epicurious.com/recipes/food/views/109713
Sweet-and-Sour Cucumbers with Fresh Dill
This refreshing dish can be prepared and chilled two hours before serving.
2 English hothouse cucumbers (1 1/2 lbs total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.
Makes 6 to 8 servings.
Source: 7/04 Bon Appétit
Pat’s notes: Delicious.
www.epicurious.com/recipes/food/views/109713
amanda_pennsylvania
Well-known member
Thanks all--I think we have a dinner for tonight!
I'm going to make Egyptian chicken kabobs because I have some grape tomatoes that are about to collapse. I alternate the chicken with tomatoes and onions. I think that Pat's sweet and sour cucumbers with dill will go nicely with this.
The rest of the recipes look great, too, and are going into the "to try" pile. The salmon canapes sound particularly good. And I'm very glad to know that I can freeze dill as well--I wasn't sure about that.
I have spent too many years throwing stuff out because it goes bad before we can use it. My New Year's Resolution is to try to use everything up.
Muchos gracias!
I'm going to make Egyptian chicken kabobs because I have some grape tomatoes that are about to collapse. I alternate the chicken with tomatoes and onions. I think that Pat's sweet and sour cucumbers with dill will go nicely with this.
The rest of the recipes look great, too, and are going into the "to try" pile. The salmon canapes sound particularly good. And I'm very glad to know that I can freeze dill as well--I wasn't sure about that.
I have spent too many years throwing stuff out because it goes bad before we can use it. My New Year's Resolution is to try to use everything up.
Muchos gracias!
heather_in_sf
Well-known member
A friend sautees up a lot of spinach with chopped green onions, lots of dill and parsley
and squeezes in a lime. It's terrific and really good for you.
I love dill in carrot soup too. and in tomato soup!
and squeezes in a lime. It's terrific and really good for you.
I love dill in carrot soup too. and in tomato soup!
REC: Gravlax At least this is how I make it.
Gravlax
1 cup sugar
1/2 cup kosher salt
2 tablespoons cracked white peppercorns
1 (2-1/2 to 3 lb.) skin-on salmon fillet, in one piece, any pin bones removed
2 to 3 large bunches fresh dill, coarsely chopped (including stems)
DIRECTIONS
To prepare the gravlax
Combine the sugar, salt, and peppercorns in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot.
Transfer the salmon to the refrigerator and let cure for 36 hours.
Scrape the seasonings off the gravlax. Slice the gravlax on the bias into thin slices, or leave whole so your guests can slice it themselves.
Gravlax
1 cup sugar
1/2 cup kosher salt
2 tablespoons cracked white peppercorns
1 (2-1/2 to 3 lb.) skin-on salmon fillet, in one piece, any pin bones removed
2 to 3 large bunches fresh dill, coarsely chopped (including stems)
DIRECTIONS
To prepare the gravlax
Combine the sugar, salt, and peppercorns in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot.
Transfer the salmon to the refrigerator and let cure for 36 hours.
Scrape the seasonings off the gravlax. Slice the gravlax on the bias into thin slices, or leave whole so your guests can slice it themselves.
heather_in_sf
Well-known member
After thinking about this, I realize I like dill in just about everything!