Time 5m Yield 2 cups, 32 serving(s) Number Of Ingredients 6 Steps:
Mix all together until smooth and creamy and store in refrigerator.
Time 25m Number Of Ingredients 17 Steps:
In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. about 2/3 cup
Time 1h10m Yield 8 Number Of Ingredients 5 Steps:
In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.
Time 5m Yield 4 Number Of Ingredients 4 Steps:
Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.
Time 15m Yield Makes 2 cups Number Of Ingredients 11 Steps:
Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
Time 40m Yield 4 main-dish servings. Number Of Ingredients 17 Steps:
In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.
Time 30m Yield 6 servings. Number Of Ingredients 15 Steps:
Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Time 4h5m Yield 6 Number Of Ingredients 6 Steps:
Mix mayonnaise, mustard, lemon juice, steak sauce, and dill in a bowl; season with salt and pepper. Cover and chill for 4 hours before serving.
Time 5m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Combine sour cream through lemon juice in small bowl. Refrigerate until ready to use.
Time 10m Yield Makes 1 cup Number Of Ingredients 4 Steps:
Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.
Time 5m Yield Two cups Number Of Ingredients 8 Steps:
Combine all the ingredients and mix well. Refrigerate until ready to use.
Number Of Ingredients 7 Steps:
Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.
