Time 1h50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Peel the cucumbers. Cut in half lengthwise and scoop out the seeds with a spoon. Cut into lengthwise strips about 3/8 inch wide. Cut strips into 2 inch pieces. Toss the cucumber in a bowl with the vinegar, salt and sugar. Let stand for 30 minutes to several hours. Drain and pat dry in a towel. Preheat oven to 375. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking. Variation One: Parslied Cucumbers. In a warm vegetable dish toss with 2 Tbsp minced parsley. Variation Two: Creamed Cucumbers. Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.
Time 40m Yield 24 Number Of Ingredients 6 Steps:
Cut a small slice of cucumber off the bottom so the cucumber is leveled and lays flat. Make a horizontal cut in the front, about 3 inches deep, and cut out a thin slice of cucumber for the mouth. Cut a zigzag pattern into the top and bottom of the mouth using a small, sharp knife to create teeth. Bend a toothpick in half and stick inside the mouth, so it stays open a little bit. Cut out 2 half-circles of Cheddar cheese to make the eyes and push in a peppercorn as the pupil. Let carrot slice peek out of the mouth for the tongue. Skewer 1 Cheddar cube and 1 grape on toothpicks and stick them into the cucumber crocodile.
More about “cucumber crocodile recipes”
Time 15m Yield 6 servings. Number Of Ingredients 6 Steps:
Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
