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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon juice, syrup, gin, cucumber
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These mojitos feature a refreshing burst of cucumber. We love these at special gatherings and summer barbeques. Make a pitcher ahead of time, and add the rum right before serving.
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Vinegar and red pepper flakes add tangy snap to this cucumber, carrot, green onion, and sesame seed salad. It goes beautifully with Bulgogi (Korean barbequed beef).
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A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
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Enjoy this blueberry cucumber smoothie any time of day for a refreshing treat.
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The dressing for this cucumber salad uses sour cream as a base rather than mayonnaise for a creamy and delicious side dish.
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Take the idea of a classic Cuban cocktail, add cucumber, and make a mojito salad with this recipe.
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Cucumber slices are tossed with a cool, creamy vinegar and sugar dressing in this splendid summer salad.
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This cucumber mignonette recipe is a tart and refreshing topping for raw oysters or steamed crab.
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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
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Cucumber and onion in a sour cream and vinegar dressing makes a simple and quick cucumber salad.
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This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks.