|Chef (Heinemann Read and Learn)|
|by Heather Miller|
A simple introduction to the equipment, clothing, daily activities, and other aspects of the job of a chef.
Results 1 - 10 of 333 for fresh cucumber
Mince garlic or ... salad ingredients. Wash cucumbers and tomatoes. Peel ... cured black olives and fresh mozzarella, sliced (or use the small bocconcini).
Place one half ... one half chopped cucumber (not large) in ... seeded, chopped cucumber until pureed. Pour over cooked spaghetti. Serves two, 56 calories.
Mix well. Put in refrigerator, let stand overnight.
Wipe cucumber and slice without ... thoroughly; pour over cucumber and sprinkle with the parsley. Allow to stand 2 to 3 hours in refrigerator before serving.
Cover with hot brine. Apply caps and seal at once. Invert until cool.
Cut cucumbers crosswise into 1/16 ... vinegar over cucumbers; cover. Refrigerate at least 24 hours. Sprinkle with dill and toss before serving. Serves 8.
Cut cucumbers crosswise into 1/16 ... cucumbers. Pour vinegar over cucumbers; cover. Refrigerate at least 24 hours. Sprinkle with dill and toss before serving.
Boil vinegar, salt and sugar until clear. Cool slightly. Pour over cucumbers, peppers and onion. Refrigerate covered. Ready to serve when cool.
Place dill seeds ... vegetable peeler, peel cucumbers, and cut ... refrigerator at least 4 hours. Makes 4 servings. NOTE: A nice refreshing spring or summer salad.
Slice cucumbers, pepper and onion. Mix with other ingredients and let stand for 3 hours. Put into containers and freeze.
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