Does anyone have a?

Question

Good receipe for the use of cucumbers? My friend has been growing them and gives me tons and I'm running out of ideas. Maybe a bread or something. Thanks all.

Answer 1

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.

Answer 2

Here is a quick and easy cucumber snack.

Cut up cucumbers in thin slices
Add a little salt and pepper
Put in a bowl and cover it
Shake it up for 1 min.

And have for a snack

Answer 3

Love the cucumber and onion salad:
http://salad.allrecipes.com/az/CucumberSalad.asp

and I couldn't find the recipe online, but there's another one that has sliced cucumbers, ranch dressing, and bacon crumbles that's really good as well.

Answer 4

Sunny Cucumber Bread
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
2 3/4 cups all-purpose or bread flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 tablespoon butter, softened
1 teaspoon salt
1 cup shelled sunflower seed
1/2 cup grated cucumber
2 large egg yolks
1 tablespoon vegetable oil
4 tablespoons water
Dissolve yeast in water.
In a bowl, combine ginger, sugar, flour, whole wheat flour, wheat germ, softened butter, salt, sunflower seed (shelled), peeled, grated cucumber, egg yolks, oil, and water. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
Bake at 350*F for 20 to 25 minutes, or until the top is browned. Makes 1 loaf.
http://www.cooksrecipes.com/bread/sunny_cucumber_bread_recipe.html

Cucumber Vichyssoise
2 potatoes, peeled and diced
1 cup white wine
1 cup chicken broth
2 cucumbers, peeled
2 1/2 cups half-and-half
2 teaspoons minced onions
1 teaspoon salt
1/8 teaspoon pepper
Cook peeled potatoes in white wine and chicken broth, uncovered, for 15 minutes. Cover and continue cooking the potatoes until tender; set aside covered.
Meanwhile, puree peeled cucumbers in a blender and transfer to a large bowl.
Puree the potato, broth, and wine mixture. Combine with the cucumber puree. Stir in half-and-half, minced onion, salt, and pepper; stir until smooth. Serve chilled. Makes 6 servings.
http://www.cooksrecipes.com/soup/cucumber_vichyssoise_recipe.html

Creamy Cold Cucumber Soup
http://www.cooksrecipes.com/soup/creamy_cold_cucumber_soup_recipe.html

BREAD & BUTTER PICKLES
25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt (not iodized)
5 cups cider vinegar
5 cups sugar
2 Tablespoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon cloves (whole)
Wash cukes and slice. Chop onions and peppers. Combine with cukes and salt; let stand 3 hours and drain. Combine vinegar, sugar and spices in large preserving pot and bring to a boil. Add drained cukes. Heat thoroughly, but do NOT boil. Pack while hot into sterilized jars and seal at once.

CUCUMBER RELISH:
1 teaspoon dill seed
1 teaspoon mustard seed
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 tablespoon country-style Dijon mustard
1 medium (1 cup) cucumber, thinly sliced
2 medium (1 cup) tomatoes, thinly sliced
1 small (1 cup) red onion, thinly sliced, separated into rings
Combine all relish ingredients except cucumbers, tomatoes and onion rings in medium bowl. Add vegetables; toss to coat.

PINEAPPLE-CUCUMBER SALSA:
1 20-oz can pineapple tidbits, drained
2 medium cucumbers, peeled, seeded and chopped
2 tablespoons fresh mint
1/2 jalapeno chile, finely chopped *
1 tablespoon brown sugar
1 tablespoon grated ginger root
1 tablespoon fresh lime juice
In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, brown sugar, ginger root and lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups.

* Use rubber gloves when handling chile.

Szechuan Cucumbers http://www.cooksrecipes.com/salad/szechuan_cucumbers_recipe.html

Cucumber Recipes:
http://recipes.tasteofhome.com/eRMS/PowerSearch.aspx?search=CUCUMBERS

Answer 5

put them in sushi! yum!!!
make them into pickles!
give yourself a facial and put the cucumbers on your eyes!
fry it like tempura!
the choices are endless...

Answer 6

Try to pickle them. You may want to fry them like zucchini. Batter them and fry them. Or slice them up with onions and can them in vinegar

Answer 7

Hi Brit,,,,, how about sweet pickles..... or dill ..... my mom use to make them ,, and darn i miss them.....and Mom.....

good luck