|Brazil: A Cook's Tour|
|by Christopher Idone|
Brazil's food is a fusion of contrasting influences, including Portuguese, West African, Indian, Dutch, Italian, Lebanese, Arabic, Chinese and Jap...
Results 1 - 10 of 34 for cooked cucumber
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Stir first 6 ... sliced onions and cucumbers. Cover and refrigerate. Stir once a day for 5 days. Place in jars and keep refrigerated. Can be kept for 1 year.
Wash cucumbers and slice them ... (celery seed and/or spices can be added to taste). Freeze. When thawed, they will keep indefinitely in the refrigerator.
Peel cucumbers and cut them ... coated. Add vinegar and bring to boil. Cook until the vinegar has evaporated, leaving the mint and butter. Serve at once.
Mix together: 1 ... Fill container with cucumbers and onions. Stir ... refrigerate. Allow at least 5 days before using. Will keep at least 9 months in refrigerator.
Fry bacon. Remove from pan. Save 1 tablespoon of grease in frying pan and add other ingredients. Simmer until clear. Crumble in bacon.
Arrange vegetables in ... shallow glass bowl. Garnish with French fried potatoes and wedges of hard cooked eggs. Serve with favorite dressing. Serves 4 to 6.
Put all ingredients into a plastic container. Refrigerate for at least 24 hours. Easy to make and delicious!
Wash cucumbers and put in ... finished. Add oil. Cover and mark jars for 6 weeks. Ready to eat. Take out amount needed and chill. Makes them taste even better.
Slice cucumbers, onions, and peppers; add other ingredients. Put in scalded jars; seal and refrigerate. Let set a few days before eating.
Let onions, cucumbers, pepper, and salt stand for 3 hours. Drain. Mix in sugar, celery seed, and vinegar. Pour in large jars. Refrigerate.
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