In Dill Sauce - Recipes - Page 6

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Results 51 - 60 of 262 for in dill sauce

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51. SALMON WITH MUSTARD DILL SAUCE

Combine first four ingredients, 1 ... and 1/2 teaspoon dill weed. Cover and chill. Combine ... Cover and marinate in refrigerator for 1 hour. Broil ... Serve with dill sauce. 4 servings.

52. CHICKEN AND TORTELLINI WITH DILL SAUCE

Melt butter in large frying pan. Add chicken ... heavy cream, nutmeg, dill and cheese. Simmer and stir so that sauce will thicken (20 minutes or ... stirring often. Serves 3-4.

53. SHRIMP WITH DILL SAUCE

In 2 quart saucepan melt butter ... Stir in cornstarch, dill weed, salt and pepper until ... cook for about 3 minutes. Serve over rice or pasta.

54. NEW POTATOES WITH YOGURT DILL SAUCE

Boil potatoes. Mix dill and yogurt; pour over potatoes. Good warm or cold.

55. FISH WITH CITRUS DILL SAUCE

In 10-inch skillet, bring 1 cup ... a boil. Add dill weed, pepper and sour cream. ... stirring constantly until sauce is smooth and heated through ... fillets. Yield: 4 servings.

56. BAKED HALIBUT WITH DILL SAUCE

Lightly grease 11"x7" baking dish. Place halibut in 1 layer, close together. Sprinkle with chopped onion, dill, salt, and pepper and ... 35 to 45 minutes.

57. POACHED SALMON WITH DILL SAUCE

Combine onion, bouillon, water and lemon juice in skillet large enough to hold ... Stir in flour, dill weed, pepper. Add milk, mixing ... stirring constantly. Pour sauce over salmon and serve.

58. FLOUNDER IN LEMON - DILL SAUCE

Heat butter, dill, lemon juice, salt and green onion in large skillet over medium-low heat. ... warm platter. Pour sauce over fish and garnish with lemon slices. Serves 4.

59. ORANGE ROUGHY WITH CREAMY DILL SAUCE

Sprinkle roughy fillets with white wine vinegar, garlic powder, dill weed and crushed red pepper. ... baked potatoes and cooked broccoli spears.

60. FRIED GREEN TOMATOES WITH SOUR CREAM AND DILL SAUCE

Sauce: Combine sour cream, dill and green onion in a small bowl, stirring well. ... towels and serve immediately with Dill Sauce. Yields 6 servings.

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