VEGETABLE DILL DIP | ALLRECIPES
Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.
Provided by Bethany Bambenek
Categories Dips and Spreads
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Yield 2 cups
Number Of Ingredients 6
Steps:
- Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.
Nutrition Facts : Calories 130.5 calories, CarbohydrateContent 1.3 g, CholesterolContent 11.5 mg, FatContent 13.9 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 3.5 g, SodiumContent 116.9 mg, SugarContent 0.2 g
MUSTARD CRUSTED RACK OF LAMB RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
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VEGETABLE DILL DIP | ALLRECIPES
Very good-tasting recipe that was given to me by my mother. Try it, you will like it. Everyone who has had this raves about it. Best if made a day or several hours ahead.
From allrecipes.com
Reviews 4.7
Total Time 4 hours 10 minutes
Category Dips and Spreads
Calories 130.5 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 4 hours 10 minutes
Category Dips and Spreads
Calories 130.5 calories per serving
- Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.
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Reviews 4
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