Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
put 150g caster sugar & 50g water in small saucepan and turn
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
Slice the cucumber as thin as you can (1/8\" is good).
Cut out nice circles from the white part of the bread using a 3in cookie cutter(toss the crusts).
Spread a seriously THIN layer of mayo on each slice and artfully arrange 3-4 cucumber slices on each open faced sandwich.
Top with 3 or 4 shavings of onion.
Sprinkle each sandwich with some salt (do not leave this out!).
Enjoy!
Make tangzhong (water roux) by wisking together the
Cut cucumber lengthwise, hollow out.
Fill with mixture, press back together, chill 2 hours, slice.
Place cucumber slices in a large pitcher. Add water and ice cubes and stir.
Pour into glasses filled with ice and enjoy!
Garnish each glass with cucumber slices - optional of course!
lender or fork.
add water a little bit at a
over with 12 cups of water. Add salt, pepper, thyme and
Cream together butter or shortening, sugar and egg.
Sift together flour, baking powder, cinnamon, ginger, salt and cloves. Combine hot water and molasses.
Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition.
Bake in a greased paper-lined 9 x 9-inch pan and bake at 350\u00b0 for 45 minutes.
Serves 16.
Serve with whipped cream or other whipped topping.
outh.
Add sugar, vinegar, water, oil, salt, garlic.
Stir
Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
Combine water, tangerine slices, cucumber slices, and thyme sprigs in a 32-ounce mason jar or pitcher. Stir gently.
Cover and refrigerate for at least 1 hour before serving.
Place water in a large glass mason jar, or a beverage dispenser.
Add thin slices of cucumber and lemon, and sprigs of fresh lemon verbena (or your favorite herb: try mint, rosemary, scented geranium, lemon balm, basil or lemon thyme).
Cover and chill for several hours or overnight.
To serve, pour over ice into tall glasses and enjoy!
Place all the ingredients into a pitcher and serve!
For a stronger taste, let the water sit in your refrigerator for an hour prior to serving.
Combine cucumber, salt, pimiento, and lemon juice.
Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
Chill until firm.
Arrange salad greens on chilled plates and unmold salads on top.
Wash and slice cucumber into 1/4 - 1/8\"