Time 1h45m Yield 4 Number Of Ingredients 15 Steps:
Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion. Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.
Time 40m Yield 8 servings. Number Of Ingredients 13 Steps:
Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.
Time 1h10m Yield 4 Number Of Ingredients 6 Steps:
Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.
Time 1h10m Yield 6 Number Of Ingredients 6 Steps:
Whisk sugar, hot water, white vinegar, and salt in a bowl until sugar has dissolved. Stir cucumber and onion into the sauce. Refrigerate at least 1 hour to soften the texture of the vegetables and reduce pungency of the onion.
Time 15m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Put water, sugar, and vinegar into small pan and bring to boil to dissolve the sugar. Turn off and let cool. Dice the cucumber and onion. When liquid is cool, pour over cucumber and onions and place in fridge for at least an hour. Serve cold.
Time 20m Yield 8 servings. Number Of Ingredients 8 Steps:
Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain., In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.
Time 2h20m Yield 10 Number Of Ingredients 13 Steps:
Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl. Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool. Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Time 10m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Place cucumbers, onion and minced jalapenos in a large bowl. In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat. Chill at least 3 hours before serving.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish. Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined. Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish. Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
