I have to many cucumber anyone have some good recipes besides pickling for them?

Question

Green beans too. I just want some new ideas! Thanks!

Answer 1

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Answer 2

try this they are great and not really pickles more like a sweet and sour cucimber salad.

Mrs. Naverud's Freezer Pickles.

Mix
2 cups sugar
1 3/4 white vinegar
1/4 cup pickling salt
HEAT until dissolved, let stand 20-40 minutes

Peel and slice somewhat thinly (thicker than the shredder)
12 cucs, 2 to 3 inches in diameter

Seed and de-vein and cut into thin strips
2 large bell peppers

Slice and seperate
2 large onions

Mix the veggies well with the liquid.
Pack in plastic freezer boxes and freeze.

These are a useful way to store extra cucs. The thawed and drained
product is very fresh tasting and is a treat in the off season.

Answer 3

I love to slice the cucumbers thin and peel off the skin in stripes then salt them and lay them on a paper towels or just a colander for an hour. Then rinse them off and spin dry in salad spinner or paper towels.
Then mix rice wine vinegar and sugar or get the seasoned stuff that already has the sugar in it. chop up some red onion and serve as a salad. I love sweet and sour stuff, especially with a crunch.

You can blanch the green beans in salted boiling water for a couple of minutes. Immediately dunk the beans in an ice and water bath with a colander in it. Pull the colander out to drain off excess water and then bag portions in a Ziploc bag for eating later.

If you haven't given up on pickling the cucumbers, you can pickle green beans. Great in martinis or bloody marys or added to a green salad.

Answer 4

Gourken salad..I think that is how its spelled, anyway my friends Oma, is really old german lady and she makes cucumber salad

Slice the cucumbers really thin using the slotted side of a cheese grater, make sure not to lose any of the juice from the cucumbers..then mix in a spoon of miracle whip or Mayo and add some salt and pepper...I love it so simple and easy yet tasty!

Green Bean and Mushroom pie

3 cups sliced fresh mushrooms
4 Tbsp butter or margarine, divided
2-1/2 cups chopped onions
6 cups fresh cut green beans
2 Tsp minced thyme of 3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 package of cream cheese, cubed
1/2 cup of milk

Crust

2-1/2 cups all purpose flour
2 tsp baking powder
1 tsp dill weed
1/4 tsp salt
1 cup of cold butter
1 cup of sour cream
1 egg
1 tbsp whipping cream

In a large skillet, saute mushrooms in 1 tbsp butter until tender, drain and set aside. In the same skillet, saute onions and green beans in remaining butter for 18-20 minutes or until beans are crisp-tender. Add the thyme, salt, pepper, cream cheese, milk and mushrooms. Cook and stir until the cheese is melted, remove from heat and set aside. In a bowl combine, flour, baking powder, dill and salt. Cut in butter until mixture resembles coarse crumbs, stir in sour cream to form dough. Divide dough in half. On a well-floured surface, roll out one portion to fit a deep dish 9" pie plate; trim pastry even with edge. Pour green bean mixture into crust. Roll out remaining pastry, make a lattice crust, trim seal and flute edge. In a small bowl beat the egg and whipping cream, brush over lattice top. Bake at 400*F for 25-35 minutes until golden brown.

Answer 5

Peel and grate two or three good sized cucumbers...place in a bowl with some salt, and allow to "sweat" for at least 20 min. Rinse off the salt and dry...
Take a large plain (normal or creamy) yogourt... Add a spoon of salt, one of finely chopped parsley and 1 finely chopped garlic clove. Once the cucumber is dry, add to the yogourt with 2 tablespoons of olive oil and one of vinegar, add a dash of freshly ground pepper. Blend everything together...It should be very smooth and creamy... If it is too liquid add more yogourt.
This can be used several ways...
Simply as a dip for veggies
As a salad dressing (great on lettuce and tomatoes)
on baked potatoes instead of sour cream
This is a greek dish . It is called Tzatziki (I'm not sure of the spelling).
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Cucumber jello...

1 pckg. Lime jello
1 c. hot water
1 cup grated cucumber
1 Tbsp. vinegar
1 tsp. graed onion or onion powder
1/2 tsp. salt
Dash of cayenne pepper (optional).
Dissolve jello in hot water. Add remaining ingredients. Chill in ring mold. Serve with mayonnaise and lettuce leaves. Fill center with chicken or tuna salad.
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Cold Cucumber soup

2lbs. Cucumbers
1 tbsp. butter
1 medium sized onion
16 ozs. of milk
16 ozs.of water
2 tblsp. of wheat semola
1/2 cup of fresh cream
salt & pepper
a sprig of fresh mint (or dried mint)
2 tbsps. vinegar

Peel and cut the seeds out of theucumbers, chop roughly.
In a large frying pan sauté the onion (chopped) in the butter, once it has softened add the chopped cucumber, then add the water and milk. Stir in the semola and the chopped mint, add salt and pepper to taste, cover and let simmer about 40 minutes. At the last minute add the fresh cream and the vinegar... Stir and allow to boil a couple of minutes. remove from flame and allow to cool.
Is best served chilled put a mint leaf or a small sprig on the edge of the bowl.
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Cucumber Relish
2 medium sized cucumbers
chopped pimento 2 tablespoons
A few pepper grains
Mayonnaise !/4 cup
Vinegar 1/4 cup
Grate the cucumber with a coarse grater, wrap in a piece of cheesecloth, wring dry.
Place in a bowl and add the remaining ingredients . Blend. Chill thoroughly. Drain before serving.
Serve to accompany fish or veal.
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Bolled Cucumbers...
Wash and pare cucumbers (1 large per person) Place in a small amount of salted bouiling water...Cover and boil rapidly for ten minutes. Drain and mash; add salt and pepper to taste and a spoonful of butter.
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French Fried Cucumbers
3· large cucumbers
Beaten Egg
Bread crumbs
Oil for frying
Pare the cucumbers, cut in strips like french fries... Dip in egg and bread crumbs. Fry in deep hot oil until brown and crispy.
Serve with a horse radish sauce or a sour cream sauce.

Hope this will help you out!

Answer 6

GREEN BEAN AND CUCUMBER SALAD

2 (10 oz.) pkg. frozen green beans (you can use your fresh ones)
2 cucumbers, pared, sliced & chilled
1 c. sour cream or mayonnaise
1 tbsp. chopped pimento
1 tbsp. finely chopped onion
2 tsp. dill weed
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. lemon juice

Cook green beans until tender but crisp. Chill. Mix sour cream, pimento, onion, dill weed, salt, pepper and lemon juice. Chill. Toss beans, cucumbers and dressing together at serving time. Serves 6-8.

Answer 7

For Cucumbers you can pare them,slice and put in a bowl with vinegar,water,chopped onion,and sugar to your taste.When cucumbers are done then add more to the liquid.Or you can pare,slice and drain in colander and bag to freeze for later use in frying.Green beans you can snip ends,break in half,wash,put in crock pot,add chopped ham,diced onion,potatoes,salt & pepper,green & red diced bell peppers and add 2 cups of water and cook on medium til potatoes and green beans are tender.You also may clean the grean beans and boil two minutes,let cool and bag for later use. Green beans are delicious fried as well.I put just enough olive oil in bottom of skillet add cleaned ,chopped green beans and put lid on and fry on low til oil is adsorbed and beans are tender,You can add diced meat of any sort or onion,diced bell peppers or bacon also.

Answer 8

raw pealed cucumbers are in cucumber sandwitched and boiled grean beans or boil green beand potatos and ham with finly chopped cucumber until every thing is delishous(2-3 hours on low}bake on 350 for a few

Answer 9

cucumbers with red onions and chick peas .. marinate them overnight in salad dressing or oil and vinegar.. YUM>>>> Green beans - blanche and freeze. Or eat raw or throw in any salad or of course, green bean casseroles...I wish you were my neighbor. I'd help you out with the overstock. They're my fav veggies.

Answer 10

Buy some tomatoes, red/green peppers, red onion, feta cheese, and make yourself Greek salad!

Answer 11

cuke salad thinly slice cukes add chopped onion,chives dash white vinegar an sour cream. make early in day so this can sit in fridge at least 4-6 hrs...... yummy...