Creamed Cucumbers Recipe Ingredients Recipe For Deviled

CREAMY DILLED CUCUMBER SALAD

Steps:

• Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour.

SOUR CREAM CUCUMBERS

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

CREAMED CUCUMBERS

Steps:

• Combine cucumbers and green onions in a large bowl. Cover and let stand for 1 hour. Combine all remaining ingredients; pour over cucumber mixture and mix well. Refrigerate for several hours.

CREAMED CUCUMBERS

Steps:

• Peel and thinly slice the cucumbers, then place in large bowl.
• Add salt and toss to cover all cucumber slices.
• Let stand for about 1 hour.
• Drain off all water in a colander.
• In a small bowl, add the yogurt, lemon juice, dill and pepper and stir until well mixed.
• Add the olive oil and stir vigorously until blended.
• Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently.
• Refrigerate for about 1 hour to allow the flavors to marry, then serve.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

EASY CUCUMBERS IN CREAM

Steps:

• In a large bowl, gradually whisk the vinegar into the cream. Gently stir in the cucumbers, salt and pepper. Serve immediately or refrigerate for a short time. Serve with a slotted spoon.

CREAMY CUCUMBER DRESSING

Steps:

• In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

CUCUMBERS IN SOUR CREAM

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

CUCUMBERS IN CREAM

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

CREAMED CUCUMBERS

Steps:

• Peel Cucumbers and scoop out seeds with a spoon.
• Cut into bite size pieces and sprinkle with salt (no special amount).
• Let drain for about an hour then rinse cucumbers well with cold water.
• Cut onions into bite size pieces and add to cucumbers.
• Mix sour cream, miracle whip, salt sugar, vinegar, and dill weed or chives together and pour over cucumbers & onions.
• Stir thoroughly.
• Refrigerate for at least an hour.

CREAMED CUCUMBER DELIGHT

Steps:

• Peel and slice cucumber and onions thinly. The best results are even slices. I use a mandolin for this step.
• Place sliced cucumber and onions in a medium bowl that has a lid.
• In a small bowl mix together the Miracle Whip, sugar, vinegar. Add salt and pepper if using. Pour over top of the cucumbers/onions. Place the lid on the bowl and give it a shake or two.
• Marinate 6 hours or overnight in the refrigerator.
• Do not add more liquid. Juice will keep for a long time. Just keep adding onions and cucumber as they get low until you no longer get the wonderful flavor on the cucumbers. Then it is time for a new batch.

GERMAN CREAMED CUCUMBERS

Steps:

• Salt the cucumbers and onions throughout and place in large bowl; place a plate that will fit inside the bowl on top of them.
• Let stand in refrigerator for 2 or more hours.
• When the time is up, drain the water from the cucumbers and onions; add the sour cream, half and half, vinegar and a tablespoon more of salt, if desired. If you do not like it to be too soupy, you can decrease the amounts of the half and half and sour cream by half or more, depending on your taste.
• Mix thoroughly; place in refrigerator for another half hour to a hour to chill the ingredients and serve.
• Makes about 10 servings.

CREAMY CUCUMBER DRESSING

Steps:

• Place all ingredients in a blender.
• Process until well blended.
• Place in an air tight container in the refrigerator until ready to use.
• ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.

CREAMY CUCUMBERS

Steps:

• Toss cucumber with salt in a colander and let drain 15 minutes.
• Whisk together sour cream, vinegar, sugar, and pepper in a medium bowl until just combined.
• Rinse cucumber under running water, then wrap in a kitchen towel and squeeze out excess moisture. Add cucumber and onion to sour cream mixture and toss to coat.

CREAMY CUCUMBERS

Steps:

• In medium bowl, mix ingredients until well blended.
• Cover; refrigerate about 4 hours or until chilled.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.