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Results 81 - 90 of 95 for dill olive
Combine all ingredients except oil. Blend well. Very slowly add the oil. It will thicken. Store covered, in the refrigerator.
82. DILLED ZUCCHINI
Prepare 6 cups sliced zucchini. ... remove from heat. Mix yogurt and dill. Stir into zucchini mixture. Servings: 6 -- 75 calories per serving.
Combine: Mix together and pour over potato mixture: Refrigerate several hours. Then mix in:
Slice pickles (1/8 inch) and place in large container. Add rest of ingredients and set aside. Stir every day for 3 days. Refrigerate after ...
Drain and rinse pickles. Discard liquid. Slice pickle. Place sugar, vinegar, cloves, mustard seed, celery seed in jar. Stir. Add sliced ...
Cook peas as per package. ... bones. Stir salmon, olives, dill weed, salt and lemon juice ... minutes. Serve on English muffins, toast or rice.
87. DILLED ZUCCHINI
Cook and stir zucchini and ... hot. DSprinkle with salt and pepper. Remove from heat. Mix yogurt and dill, stir into zucchini mixture. 6 servings.
Cook broccoli until crisp tender, ... cool. Combine celery, olives, eggs, onion, mayonnaise, dill and lemon juice with broccoli ... and olives. Serves 10.
Wash and cut up vegetables. Mix all together, well. Pour over vegetables. Let marinate overnight. Do not drain.
Boil potatoes until just tender ... Return to pan, cook tossing until completely dry. Cool. Slice then drizzle with oil and sprinkle with dill.
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