ingfish
3.5 oz cucumber, peeled & cut into ribbons
Wash and slice cucumber into 1/4 - 1/8\"
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.
irm up.
3. Blend cucumber, shallots or salad onions, carrot
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
and peel and chop the cucumber and avocado.
Once the
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.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
omatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and
Combine all ingredients; refrigerate until needed.
NOTES:
I seeded the cuke.
I would suggest using it within the hour, It will get watery.
Recipe can easily be doubled (one full cuke) or tripled tomake a bowl full.
Arrange cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover bowl with plastic wrap and refrigerate for 3 hours.
Drain liquid from cucumbers. Gently press cucumber slices with paper towel to absorb any remaining liquid.
Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.
Pickled Cucumber and Carrot: Mix the rice
fork.
Cucumber Dill Sauce: Finely chop cucumber, toss with salt
Preparation:
Peel and dice cucumber into 1/8-1/4 inch pieces (remove seeds first if desired).
Slice green onion into thin rings.
Combine cucumber, green onion, lemon juice, dill, and pepper with yogurt and stir to incorporate.
Add more lemon juice, green onions, dill, and pepper to taste; this recipe is easily adapted.
Refrigerate overnight. Keeps for several days.
For a smoother sauce, grate peeled cucumber and chop green onion into very small pieces (may need to use less onion). Use plain soy yogurt for a vegan sauce.
-inch in diameter. The recipe makes about 30 golf ball
Wash and peel cucumber. Cut peeled cumber into long segments (~1/4 inch thick).
Spread cream cheese on both pieces of bread (cutting off the crusts is a nice touch and makes the sandwich look more like a tea sandwich).
Sprinkle on the dill weed and paprika (also add salt and pepper to taste).
Place the cucumber slices in one layer covering the bread.
Close the sandwich and cut in half.
Enjoy!
To Make Cucumber Jalapeno Slaw: Place the sliced
br>THE SAUCE: grate the cucumber.
Melt the butter in
Cut cucumber lengthwise, hollow out.
Fill with mixture, press back together, chill 2 hours, slice.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.