Time 20m Yield 2 cups of sauce Number Of Ingredients 8 Steps:
Blend mayonnaise, milk, sugar, pepper and mustard together. Add vinegar, mix. Pour over sliced cucumbers and onions. Chill and serve.
Time 25m Yield about 2-1/2 cups. Number Of Ingredients 6 Steps:
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes. Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes.n Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.n
Time 55m Yield 32 Number Of Ingredients 18 Steps:
Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low. Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes. Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.
Time 10m Yield 6 servings. Number Of Ingredients 5 Steps:
In a large bowl, mix first four ingredients; toss with cucumbers. Refrigerate, covered, 2 hours.
Yield Makes 2 cups Number Of Ingredients 9 Steps:
- Cut the cucumbers into 1/8-inch dice with a chef’s knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
- Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
- Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.
Time 10m Yield 2 1/2 cups Number Of Ingredients 9 Steps:
Peel the cucumber with a vegetable peeler and cut it in half lengthwise. With a spoon remove the seeds. Cut the cucumber lengthwise into thin strips and then cut the strips crosswise into small dice. You should have about 1 1/4 cups. Combine the cucumber with the salt, sugar, pepper flakes, vinegar, oil, soy sauce, scallions and water. Set aside until time to serve the salmon patties.
Time 2h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Put the cucumber into a colander and sprinkle with a little salt. Let rest for 10-15 minutes to allow extra juices to escape the cucumber. Gently squeeze the cucumber in a paper or cloth towel. Put everything a bowl and mix well (I don’t rinse the cucumber). Add salt and pepper to taste. Refrigerate for a couple of hours prior to using (if you have time). A turn or two in the food processor would yield a nice smooth sauce. Good on anything, especially Gyros.
