In article . com,
"mm" wrote:

On Mar 5, 1:24 am, Omelet wrote:
In article .com,

"mm" wrote:
Try making a soup with lima beans (I used dried one soaked overnigth)
using onions and amy be garlic too. Then add dill (fresh one) just
before removing the heat.

I made it once only ...that's only because I hate peeling the skin. I
don't like to eat the skin on lima beans ..

I don't eat Lima beans (can't stand 'em!) but I do often use dill with
steamed veggie dishes. Fish too.

I never used with steam veges. I should try. I love dill btu never
knew where to use to finish off the big bunch you get in an Asian
store.

I often dry the large bunches I get at the asian market and store in a
jar. I use them on just about any steamed veggie as well as grilled fish
and sauteed shrimps.

Take 1 lb. of peeled and deveined shrimp and toss into a skillet in a
mix of hot butter and olive oil. Add a light sprinkling of garlic
powder, a generous amount of dried (or fresh) dill weed and a bit of
salt free lemon pepper.

Stir gently until all of the shrimp is pink.

Serve over steamed veggies, pasta, or rice.
--
Peace, Om

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