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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Cucumber recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Cucumber recipes?),it will help you,my kids.

I love Tsaziki, are there other recipes for the summer using cucumbers?

Go to the following web site and do an ingredient search using "cucumber."


Other Answers:
I think cucumbers,carrots, and of course lettuce would make a great summer salad,perfect for grillouts or an occasional snack in front of the tube

I love cucumbers and they're so perfect for summer.

Cucumber Salad w/Mustard Dressing

2 English cucumbers
2 teaspoons salt
3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/4 teaspoon sugar
3 tablespoons chopped fresh dill leaves, optional
Cut cucumbers into 1/8-inch thick slices and in a bowl layer slices, sprinkling each layer with salt. Chill cucumbers, covered, 2 hours.
In a colander drain cucumbers and rinse thoroughly. Drain cucumbers well and squeeze dry in handfuls. Pat cucumbers dry on towels. In a bowl stir together mustard, vinegar, and sugar and stir in cucumbers and dill.

Cucumber Soup w/Shrimp

3 pounds European cucumbers or regular cucumbers
1/4 cup salt
1 quart buttermilk
2/3 cup chopped fresh dill (plus dill for garnish)
3 tablespoons unsalted butter
1/2 cup shallots, minced fine
1/2 pound fresh shrimp, peeled and cut into 1/2-inch pieces
1 cup dry vermouth
Dill vinegar or red wine vinegar
Salt and freshly ground black pepper
1/2 cup razor red tomatoes (see Note)
1/2 cup peeled, seeded, and chopped tomatoes
Peel the cucumbers. Using a small spoon, or a melon baller, scrape the seeds out. Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate for 2 to 3 hours or overnight.
Transfer the cucumbers to a blender or food processor, discarding all exuded juices. Puree until smooth; pass through a food mill if desired. Whisk in the buttermilk and dill; set aside.

Melt the butter in a saute pan over medium heat. When the butter foams, add the shallots and cook 30 seconds. Add the shrimp and stir over medium heat, 10 to 15 seconds. Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup. Spread the shrimp and shallot mixture on a plate to cool, then refrigerate. Chill the soup.

To serve: adjust the consistency of the soup with more buttermilk if necessary. Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste. Divide the shrimp between the chilled soup plates. Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about.

Note: Razor red onions are red onions sliced paper-thin and then tossed with a pinch of sugar and enough lemon juice to coat them. Prepare 1 to 2 hours ahead and toss occasionally, until softened and pink.

Lox & Cream Cheese Stuffed Cucumbers

2 unwaxed cucumbers
1 (8-ounce) container cream cheese, softened
1 (8-ounce) container sour cream
1 (3-ounce) package smoked salmon, chopped into small pieces
1 shallot, diced
1/2 lemon, juiced, seeds removed
1 bunch fresh dill, chopped
Pinch salt and fresh ground pepper
Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

Yes, but they all involve putting the entire cucumber in the garbage disposal unit.

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