Cucumber Dill Dressing Recipe Recipe For Meatloaf

CREAMY CUCUMBER DILL DRESSING

Steps:

• Slice the cucumber lengthwise and use a spoon to scrape out seeds.
• Place cucumber in a blender or food processor; pulse until chopped.
• Add all of the remaining ingredients (green onions, yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and blend until well combined.
• Cover and refrigerate until ready to serve.

EASY CUCUMBER DILL DIP

Steps:

• In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth
• Add the mayonnaise, and beat until creamy
• Stir in the remaining ingredients, cover and refrigerate until ready to serve

CUCUMBER DILL DRESSING

Steps:

• Peel, seed and shred cucumber; gently squeeze out liquid. Set aside.
• In a small bowl, whisk together yogurt, milk, mayonnaise and vinegar. Stir in cucumber, green onion, garlic, dill and pepper. (Make-ahead: refrigerate in airtight container for up to 1 week.).

CUCUMBER-DILL DRESSING

Steps:

• Combine all ingredients in a large bowl. Cover with plastic wrap, and place in refrigerator until dressing is well chilled.

CUCUMBER, YOGURT AND DILL SALAD

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

CRUSTY MUSTARD-DILL MEAT LOAF

Steps:

• Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

CUCUMBER WITH DILL DRESSING

Steps:

• Wash and slice cucumber in 1/8 inch slices.
• Blend dressing ingredients until smooth. Using dill flakes, not seeds.
• Add sliced cucumber and toss until well coated.
• This is good right away but improves with a chill in the frig. Enjoy!

DILL PICKLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

DILL SAUCE MEATLOAF

Steps:

• Mix together meatloaf ingredients and place into loaf pan.
• Combine sauce ingredients and pour sauce over meatloaf.
• Bake for 40 minutes at 350 degrees.

DILL CUCUMBER SALAD

Steps:

• Bring vinegar, sugar, water, dill, and salt to a boil in a saucepan until sugar is dissolved. Pour mixture over cucumbers in a large bowl; toss to coat. Cover and refrigerate until chilled, about 2 hours.
• Drain and discard vinegar mixture and stir sour cream into cucumbers. Refrigerate until ready to serve.

MEATLOAF WITH MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 450°F
• Stir 4 tablespoons sour cream, 1 tablespoon dill and 1 teaspoon mustard in small bowl for sauce.
• Combine beef, pork, breadcrumbs, onion and allspice in large bowl.
• Add remaining 2 tablespoons sour cream, 1 1/2 tablespoons dill and 3 teaspoons mustard and blend well.
• Shape mixture into 4 oval loaves, each about 3/4 inch thick.
• Place loaves on baking sheet.
• Bake until cooked through, about 20 minutes.
• Serve meat loaves with sauce.

EASY CUCUMBER SALAD WITH DILL

Steps:

• Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
• Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
• Cover and refrigerate for 1 hour.

CUCUMBER SALAD WITH DILL VINAIGRETTE

Steps:

• Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING

Steps:

• In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
• Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

CREAMY CUCUMBER SALAD WITH DILL

Steps:

• In a bowl mix together, the salad dressing, sugar, vinegar, dill, salt, and onion.
• Add the sliced cucumbers.
• Cover, and chill in the refrigerator for 2 hours, or more.

BEST-EVER CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
• Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth. Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.