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LanceHughes -> RE: Help! What to do with all these cucumbers? (8/25/2012 6:11:11 PM)
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Let me get this "straight"....
You are asking a gay man "What to do with all these cucumbers?"
And all you come up with is RECIPES? LOL!
SAUTEED CUCUMBERS NICOISE
Read more about it at www.cooks.com/rec/view/0,1650,157173-249203,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
3 cucumbers, quartered lengthwise and seeded
1 tbsp. butter
1 tbsp. olive oil
1 clove garlic, minced
2 tomatoes, coarsely chopped
2 tbsp. minced fresh parsley
Steam the cucumbers just until tender. In a large, heavy skillet, saute the garlic in the butter and oil over medium heat until golden. Add the cucumbers and parsley and saute for 2 minutes. Push the cucumbers to one side and add the tomatoes, keeping them separate. Saute for 4 minutes. Serve the cucumbers topped with the tomatoes. Serves 4.
STUFFED CUCUMBERS
Read more about it at www.cooks.com/rec/view/0,194,148161-248198,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
2 cucumbers, 6"-8" long
1/2 tsp. salt
2 boneless sardines
1/4 lb. boiled ham, diced (1/4" chunks)
2 hard cooked eggs, coarsely chopped
2 tsp. finely chopped onions
2 tbsp. minced sour pickles
1 tsp. prepared French mustard
2-4 tbsp. mayonnaise, freshly made or a good commercial brand
Cut 1/2" off the top of each cucumber, then peel the cucumbers. Cut out seeds and center pulp with a long iced tea spoon, leaving a shell about 1/4" thick. Pour 1/4 teaspoon of salt into each cucumber, rubbing it in evenly with your forefinger. Let the shells stand about 15 minutes, then dry them inside with a paper towel.
In a medium sized mixing bowl, mash the sardines to a paste with a fork or wooden spoon. Add the ham, eggs, onion, pickles, mustard and 2 tablespoons of mayonnaise. Stir the ingredients together until the mixture holds its shape in a spoon. (If it seems too dry, add more mayonnaise.) Taste for seasoning. The amount of salt needed will depend on the saltiness of the sardines and ham.
Stuff the cucumbers by standing them on end and spooning the filling in, tamping it down with a spoon as you proceed. When they are all tightly packed, wrap them separately in wax paper or aluminum foil and refrigerate them for 2 hours, or until the filling is firm.
To serve, slice the cucumbers crosswise, on a slant, in slices about 1/2" thick. Serves 6 to 8.
STUFFED BAKED CUCUMBERS
Read more about it at www.cooks.com/rec/view/0,1850,150165-254195,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
Cucumbers
Chopped tomato
Salt and pepper
Chopped celery
Chopped onion
Buttered bread crumbs
Cut cucumbers into half lengthwise. Scoop out centers. Chop centers and mix with all remaining ingredients except crumbs. Fill cucumber shells; cover with buttered crumbs. Bake at 375 degrees for 45 minutes.
That last one, I'd add bread crumbs and cheese before baking.
The internet is your friend. A cucumber is a vegetable, so bake, saute, use it a Jello mold..... just about anywhere you would use celery or squash. Celery = cucumber stick for a Bloody Mary. Get the idea?
CUCUMBER MOLD WITH SHRIMP DRESSING
Read more about it at www.cooks.com/rec/view/0,1715,153184-251200,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
6 oz. pkg. lime Jello
2 c. finely chopped cucumber (with out without peel)
4 tbsp. lemon juice
2 tbsp. finely chopped onion
1 tsp. salt
1 c. diced celery
1 scored, sliced cucumber
8 oz. cream cheese, softened
Cucumber slices
Shrimp (optional)
Prepare Jello according to package directions but with 3/4 cup less water. Divide into 2 equal parts. Add chopped cucumber, lemon juice, onion, salt and celery to one part. Place slices of cucumber in bottom of a large mold. Pour Jello with cucumbers into mold over slices. Refrigerate until firm.
When firm, blend second part of Jello gradually into cream cheese. Pour into mold. Chill overnight, unmold and serve with Shrimp Dressing and garnish with additional cucumber slices and chilled shrimp.
This may also be made in 9x13 inch pan reversing the order of Jello halves.
SHRIMP DRESSING:
1 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
Dash of cayenne pepper
1 tbsp. ketchup
1 tbsp. minced onion
2 tbsp. pickle relish
1/2 c. finely chopped celery
6-8 oz. sm. cooked shrimp
1 1/2 tbsp. sliced pimento
1 tsp. Worcestershire sauce
Combine all ingredients and mix well. Add a little more ketchup until dressing is desired shade of pink. Chill several hours or overnight. Serves 12.
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