What can u saute cucumbers for?
I have a cucumber that i bought for salad. Well i have no more salad. I still have the cucumber, i don't want it to got to waste. Is their an easy receipe that calls for saute cucumber. rice, noodles, or something. Any advice would be appreciate. 10 points for best answer. Thanks!!!!!
- 1 decade agoFavorite Answer
My mom makes this reciepe, but she uses zucchini instead, but it still might be good with cucumbers
1 Red Onion
Bow Tie Pasta (As much as you want)
Mozzarella Cheese (Again, As Much as You want)
Cook in pan!
Cook the Bow tie pasta seperately so it gets soft then add to other ingredients, put mozzarella cheese in last!
Sweet & Sour Cucumber Noodle Salad
1 lb rigoletti noodles, large spiral, cooked and drained
2/3 cup oil
1 teaspoon Accent seasoning, spice
1 1/2 cups sugar
1 1/2 cups white vinegar
1 teaspoon salt
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
2 teaspoons dry mustard
1 onion, sliced very thin
1 cucumber, sliced very thin
1Coat drained noodles with oil while they are still warm.
2Mix together sugar, Ac'cent, salt, vinegar, garlic powder, parsley flakes, dry mustard and pepper.
4Add cucumber and onion.
5Make at least 4 hours before serving or let set overnight.
6May double vegetables.
Japanese Cucumber Salad
2 lg. cucumbers
1/3 c. white vinegar
4 tsp. sugar
1 tsp. salt
2 slices fresh ginger, finely chopped or slivered
Peel skin from cucumbers and slice off ends. Slice crosswise in very thin slices. Marinate in mixture of remaining ingredients. Chill in the marinade an hour or longer (even overnight). Serves 4-6. (A Ziplock bag works very well for marinating in refrigerator, just turn bag over every few hours.)
- margaritaLv 71 decade ago
Cucumbers are not meant to be cooked. Why not use a nice oil and vinegar marinade or just use Italian salad dressing. Or...sour cream and throw in herbs and spices or just use french onion chip dip. Ranch will work too!
- TX2stepLv 71 decade ago
cucumbers shouldn't be cooked ...... Buy some more salad! You should never be without lettuce in the house anyways! Salad shouldn't be kept for a "special occasion" ...... slice and eat the cucumber, dipped in salad dressing....
- 1 decade ago
Never heard of sauted cukes. You could mix it with some sour cream and use it on top of fish.
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- 1 decade ago
Here are some recipes found online that sound yummy
A member of the squash family, cucumber is delicious served hot as well as in the usual salads.
-Sizzle 2 tablespoons butter or margarine in a skillet
-Add 2 tablespoons each lemon juice and chopped fresh chives.
-Stir in 4 cups peeled, julienned strips cucumber; cook, covered, over low heat 1 to 2 minutes until hot and crisp-tender;
-Sprinkle with freshly ground black pepper and serve with grilled chicken, salmon, pork, or veal chops.
Russian Cooked Cucumbers - it's similar but using dill in lieu of chives
Russian Cooked Cucumbers
2 medium cucumbers
2 teaspoons margarine
1 small onion -- peeled and minced
1 tablespoon fresh dill -- finely chopped
salt and pepper -- to taste
Here's a simple, yet creative way, to use cucumbers. This quick and easy method of cooking cucumbers uses fresh dill.
Saute all the ingredients in a large frying pan over medium heat for 5 minutes. Serve
This comes from the Atkins Diet - The Most Delicious Cucumbers
4 medium cucumbers, peeled and seeded
1/2 Tbsp seasoned salt
1/2 Tbsp tarragon vinegar
4 Tbsp butter, melted
1 Tbsp minced fresh dill
1 Tbsp minced fresh chives
1 Tbsp minced onion
1/4 cup heavy cream
2 Tbsp minced fresh parsley
grated Parmesan cheese
- Slice cucumbers into bite-sized pieces. Add seasoned salt and vinegar. Allow to stand at room temperature for at least 2 hrs.
- preheat oven to 375°F.
- Drain cucumbers and pat dry with paper towels.Toss in a casserole with melted butter, dill, chives and onion. Bake for 25 minutes.
- Remove dish from oven, add heavy cream, and stir over medium-low heat on top of stove for a few minutes to thicken. (do not boil, or cream will curdle). Sprinkle with parsley and a little grated parmesan. Serve hot.
- makes 4 servings.
- 5.8g total carbs / 2g fiber per serving
German Cucumber recipe
COOKED CUCUMBERS WITH TOMATOES
3-4 medium-sized cucumbers (total weight 500 grams)
1-2 tomatoes, skinned, cut into pieces
3 bacon strips, cut into small pieces
1 onion, coarsely chopped
1/2 cup water
1 tablespoons lemon juice
1 rounded teaspoon corn starch
1 tablespoon cold water
1 tablespoon chopped parsley. dill or chervil
Cut off ends of cucumbers and taste to see if they are bitter. If this is the case, continue cutting away until no longer bitter. Then peel the cucumbers and cut into half lengthwise. Remove the seeds with a spoon and cut into 1-inch pieces. Skin tomatoes and cut into small pieces.
Fry bacon and strain, to remove crisp brown pieces, (reserve them) before adding the cucumber, onion and tomatoes. Cook for a few minutes. Add the water and cook until done, about 18 minutes. Season with salt, lemon juice and sugar. Thicken the cooking liquid with the corn starch, blended with the water. Add the herbs. Sprinkle the dish with the crisp bacon pieces.
When I first saw this recipe, I could not imagine how freezing cucumbers would work. But to my surprise they came out perfect! Now I take them to picnics and give some as gifts to friends and neighbors. I promise these are the best pickles you will ever taste.
4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar
1 T. turmeric
Combine cucumbers, onions, salt and water in a large bowls. Let stand at room temperature for 2 hours. Add sugar, vinegar and turmeric; stir until sugar dissolves. Pack into 1-pint freezer containers or bags, leaving 1-inch head space. Cover and freeze. I have kept these in the freezer for up to 1 year. Thaw overnight in refrigerator or at room temperature for 4 hours before serving. Yield: 10 pints.
I always add celery seed to the freezer pickle recipe. Last year I added cauliflower that I had left over in the garden. It was wonderful. I have used zucchini instead of the cukes and the pickles were just as wonderful. Also, you can add 1 clove of garlic per freezer container. These are the very best pickles I have ever eaten. I have frozen them up to 1 year (just used my last zip lock bag full last week
For dill pickles get rid of the sugar. Add a little extra vinegar and fresh dill. I usually put a dill flower (blossom) in the container, (I use zip-lock bags) with the pickles. I would also add fresh garlic
This evidently is a Roman Recipe http://www.romans-in-britain.org.uk/arl_roman_reci...
Cooked Cucumbers with Fennel & Mint
4 cucumbers, sliced
Mint (or pennyroyal)
Honey or Sweet raisin wine
Veal or chicken stock (use water instead to satisfy the vegitarians)
White wine vinegar
-Slice the cumbers into a pot.
-Season with pepper, mint (or pennyroyal), and honey or raisin wine.
-Add stock and vinegar.
-Bring to a boil, then cover, and simmer gently.
-Sprinkle with fennel to taste, and serve when cucumbers are lightly cooked.
Here is the various categories of cucumbers with pictures! http://www.foodsubs.com/Squcuke.html
Hope you enjoy!Source(s): internet