SPICY DILL DRESSING
This creamy dressing is fresh and spicy from the dill and harissa.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk the yogurt, dill, harissa, and a generous pinch of salt together in a small bowl. Whisk in the lemon juice, 1/4 cup water and a few grinds of pepper until blended.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BILL'S BLUE CHEESE DRESSING
This is the BEST I have ever tasted, but not for the fat conscious.
Provided by William
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 1.9 g, Cholesterol 22.7 mg, Fat 25.2 g, Protein 2.8 g, SaturatedFat 6.5 g, Sodium 379.9 mg, Sugar 0.4 g
UNCLE BILL'S DILL PICKLES
I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.
Provided by William Uncle Bill
Categories Peppers
Time 16h10m
Yield 4 quarts
Number Of Ingredients 10
Steps:
- PREPARATION OF DILL CUKES THE NIGHT BEFORE.
- Remove blossom ends and stems and discard.
- Place dill cukes into a large tub or a clean laundry tub.
- Cover with cold water.
- Add 2 bags of ice cubes or 1 block of ice.
- Let chill overnight.
- BRINE.
- In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
- Boil for 2 minutes.
- Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
- Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
- Wash and drain dill cukes.
- Place 1 dill head and stem in the bottom of each jar.
- Stuff the jars with cukes, vertically.
- Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
- Stuff one Jalapeno pepper into each jar.
- Place another dill head and stem on top of the cukes in each jar.
- Fill jars with hot brine to within 1/2" of top of jars.
- Make sure that none of the dill head is touching the top of the jar.
- Push the dill heads down if necessary.
- Wipe tops of jars clean.
- Prepare canning lids according to manufacturers instructions.
- Place lids on jars and screw on screw tops finger tight only.
- Prepare a canner and bring water to a boil.
- Place jars in rack with lids up and immerse in the boiling water.
- Boil or process for 10 minutes.
- Remove jars onto a dish towel and cover with another dish towel to cool.
- Jars are sealed when the lids pop and are concave (curved down).
- Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
- When cooled and sealed, label jars and store in a cool, dark place.
- Allow 4 to 5 weeks for flavors to develop before using.
- This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
- Dill cukes should be 4" to 5" long and as fresh as possible.
UNCLE BILL'S DILL DIP
Make and share this Uncle Bill's Dill Dip recipe from Food.com.
Provided by William Uncle Bill
Categories < 15 Mins
Time 15m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, add softened cream cheese, and mayonnaise and mix well to blend.
- Add dried dill weed, Bea monde seasoning, parsley and scallions and mix well to blend.
- Chill before serving.
- Refrigerate any unused portions.
- Bea Monde Seasoning is available in most super markets or specialty food stores.
- If desired, you may substitute and use sour cream instead of cream cheese.
UNCLE BILL'S DILL PICKLES IN A CROCK
These are famous Russian, Ukrainian and Polish Dill Pickles in a Crock. They will last for several months.
Provided by William Uncle Bill
Categories Peppers
Time 12h15m
Yield 10 pounds
Number Of Ingredients 9
Steps:
- Wash and clip ends off the dill cucumbers.
- Place dill cucumbers in a tub or large sink.
- Cover with cold water.
- Add 2 bags of ice and let sit overnight.
- The next day, drain the chilled dill cucumbers.
- In a large crock pot, add 4 stocks of dill heads and stock into the bottom.
- Add 6 garlic cloves.
- Add a few pieces of horseradish root.
- Add 2 halves of the hot red pepper.
- Place 2 layers of dill cucumbers.
- Add some sliced carrots.
- Repeat these steps beginning with the dill weed heads until all cucumbers are used.
- In a large cooking pot, measure water, vinegar, and salt; bring to boil.
- Pour hot vinegar mixture over the cucumbers until they are covered.
- Place a heavy plate on top of the cucumbers.
- Find a heavy rock, wash well with bleach and then with hot water.
- Place the rock on the plate to weigh down the cucumbers.
- The crock should be placed in a cool, dark area and should be done before covering with water, otherwise it would be too heavy to move.
- Dill pickles should be ready to eat in about 7 days.
Nutrition Facts : Calories 130.3, Fat 0.8, SaturatedFat 0.2, Sodium 11381.6, Carbohydrate 29.7, Fiber 4.6, Sugar 11.3, Protein 4.9
UNCLE BILL'S TURKEY DRESSING
An excellent vegetarian style dressing for poultry. I have been making this recipe for over 35 years.
Provided by William Uncle Bill
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Purchase an 8 ounce sliced loaf of day old bread, such as homemade, sour dough or Italian bread.
- Cut into 1/2" cubes and place on cookie sheets to dry for at least 1 day or dry in a 250 F oven for about 30 minutes.
- I prefer to buy bread rather than purchasing bread cubes or bread crumbs.
- In a large frying pan, add butter or margarine, onions, green and red peppers, celery and saute' for about 10 minutes; DO NOT BROWN.
- Add chicken soup base and stir well.
- Saute' for 5 minutes longer on medium-high heat.
- In a large mixing bowl, add beaten eggs and milk and mix well.
- Add dried bread cubes and mix well to coat.
- Add mushrooms and mix again.
- In a small bowl, mix together poultry seasoning, ginger, salt, parsley, dill weed, granulated garlic powder, black pepper and mix well to combine.
- Sprinkle mixture over dressing and mix well.
- Add crushed soda crackers and mix well.
- Dressing should be only slightly moist when squeezed and should just hold together.
- If dressing is still too moist, add more crushed cracker crumbs until the desired texture is achieved.
- Adjust spices to taste.
- You may wish to add some dried sage if desired.
- Line the cavity with cheese cloth leaving enough cloth so that it protrudes outside the cavity. Stuff dressing loosely, DO NOT PRESS TIGHTLY, as it will not cook properly.
- You can also wrap the dressing in double aluminum foil and bake in the oven along with your turkey or separately at 400 F for about 1 1/2 hours.
- When the turkey is cooked, pull out the cheese cloth with the dressing. Leaves the cavity clean and you do not need to dig the dressing out.
- NOTE: I prefer to cook the dressing in double aluminum foil in the oven.
UNCLE BILL'S DILL SALAD DRESSING
Make and share this Uncle Bill's Dill Salad Dressing recipe from Food.com.
Provided by William Uncle Bill
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk together, mayonnaise, sour cream, red wine vinegar, and olive oil; whisk until well incorporated.
- Add dill weed, Beau Monde seasoning, green onion, fresh parsley and salt and whisk until well blended.
- Refrigerate for at least 1 hour before using.
- Store in refrigerator in a glass container with lid.
- NOTE: Beau Monde Seasoning is available at most supermarkets (Spice Islands Brand).
Nutrition Facts : Calories 715, Fat 67, SaturatedFat 18.9, Cholesterol 64.9, Sodium 1189.3, Carbohydrate 28.2, Fiber 0.5, Sugar 6.3, Protein 4.4
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