DILL OIL RECIPE RECIPES

FRIED DILL PICKLES RECIPE | ALLRECIPES

Fried Dill Pickles Recipe | Allrecipes image

Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.

Provided by DMJOLLY

Yield 16 servings

Number Of Ingredients 9

Ingredients

1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ teaspoon salt
¾ teaspoon ground black pepper
3 ½ cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

Steps:

In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Nutrition Facts : Calories 173.2 calories, CarbohydrateContent 24.6 g, CholesterolContent 12.8 mg, FatContent 6.5 g, FiberContent 1.4 g, ProteinContent 4.1 g, SaturatedFatContent 1.1 g, SodiumContent 848.6 mg, SugarContent 1.6 g

DILL CHICKEN SOUP RECIPE: HOW TO MAKE IT

Dill Chicken Soup Recipe: How to Make It image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 681mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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