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Cucumber Recipes





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CUCUMBER RECIPES


Sydney Omarr and Chef Mike Roy attribute cucumbers to Aquarius.


CUCUMBER CASSEROLE

1 med. onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
4-5 carrots, grated (1 c.)
4-5 lg. tomatoes with juice, chopped (4 c.)
1 (14 1/2 oz.) can Italian style seasoned tomatoes
3 bay leaves
1 tsp. lite salt
1/2 tsp. Pepper
3/4 c. bread crumbs
3/4 c. wheat germ
4 lg. Cucumbers
1 tbsp. diet margarine
3 oz. low fat cheese, grated

Chop onion, garlic, green pepper, carrots and tomatoes. Add canned tomatoes, bay leaves, salt and pepper. Simmer mixture for 20 minutes; remove bay leaves. Mix bread crumbs and wheat germ; spread on bottom of greased 9"x12" casserole dish. Peel and slice 1/8" thick cucumbers. Lightly salt cucumber slices. Layer cucumber slices and tomato mixture, making 2 layers and ending with tomato sauce.


DUKE (Similar to Greek Tzaziki)

Delicious on salmon!

32 ounces plain yogurt
2 large cucumbers, chopped
1 tablespoon chopped fresh dill weed
1 bunch green onions, chopped
Salt to taste

In a medium-size mixing bowl, combine yogurt, cucumbers, dill, green onion and salt. Serve chilled.


SUMMER RICE SALAD WITH PEAS & CUCUMBERS

3 c. white rice, cooked
3/4 c. cucumbers, peeled & chopped
3 scallions, chopped
1/2 c. frozen peas, blanched
1/4 c. parsley, chopped

DRESSING
3/4 c. oil
1/4 c. white wine vinegar
1 tsp. dry mustard
1 tsp. parsley, minced
1 tsp. Chervil
1 clove garlic, minced
1 tbsp. onion, minced
1 tsp. Sugar
Salt
Pepper

Cook rice according to package, cool. Toss with cucumbers, scallions, peas and parsley. Mix all ingredients for dressing and whisk well. Pour dressing over rice. Adjust seasonings. Chill. Serves 6.


COOL CUCUMBER RICE

3 lg. Cucumbers
2 med. Tomatoes
1 med. bell pepper (green)
1 bunch green onion
1/2 c. soy sauce (lite or regular)
6 c. cooked rice

Cut cucumbers into small bite-size pieces, then add diced tomatoes, green bell pepper and green onions. Add soy sauce and let set for 20-30 minutes, stirring frequently. Serve over cooked rice. I serve this with teriyaki chicken in the summer for a cool side dish.


CUCUMBER SANDWICHES

8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.


CUCUMBERS IN SOUR CREAM

2 c. peeled and sliced cucumbers
1/2 tsp. Salt
1/2 c. sour cream
2 tsp. Vinegar
1/2 tsp. Sugar
2 tsp. instant minced onion
1/2 tsp. dill weed
Dash of cayenne pepper
Cracked black pepper

Place cucumber slices in bowl. Sprinkle with salt and cover with cold water. Refrigerate 30 minutes. Drain well, combine remaining ingredients and toss lightly. Chill at least 1 hour before serving.


GINGERED CUCUMBER SLICES

3 lg. unpared cucumbers, thinly sliced (about 8 c.)
1 c. green onion strips - 1 x 1/4 inch
1 1/4 c. white vinegar
1/3 c. water
1/4 c. sugar
2 tbsp. finely chopped ginger root or ground ginger
1 tsp. salt
1/4 tsp. pepper

Soak cucumber slices in ice water until crisp, about 1 hour, drain. Mix remaining ingredients; pour over cucumbers and cover. Refrigerate at least 3 hours (to blend flavors). Place cucumber mixture in bowl lined with lemon leaves if desired.


ITALIAN SALAD

1 sm. bunch broccoli (use tips)
1 c. cauliflower, chopped
1/2 c. celery, chopped
1/2 c. radishes, sliced
1 c. cucumbers, sliced
1 c. carrots, chopped
1 sm. can water chestnuts, drained
1 sm. can black olives, sliced and drained
2 c. cherry tomatoes, halved
1/2 c. green peppers, chopped
1 sm. bottle Viva Italian salad dressing
1/2 c. mushrooms, chopped

Mix salad well and let marinate in refrigerator at least 4 hours before serving.


ORIENTAL SALAD

2 lg. Cucumbers
2 green or red bell peppers
10 radishes
3 celery stalks
2/3 c. vegetable oil
4 tbsp. cider vinegar
2 tsp. Sugar
1 tsp. Salt
1/4 tsp. Pepper
2 tbsp. soy sauce
2 tsp. toasted sesame seeds

Peel and slice cucumber into thin rounds clean and quarter peppers, slicing lengthwise into thin slices. Slice radishes and celery into thin slices. In a small bowl mix remaining ingredients (except sesame seeds). Pour over vegetables and mix well. Cover and chill. mix again before serving and sprinkle with toasted sesame seeds.


BAKED SALMON FILLETS

2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE
3 cucumbers
1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Salt

Cut pieces of heavy foil about same size as fillets and place skin side of fish on foil. Place in oven about 15 to 20 minutes. Mix together melted butter and lemon juice. Baste fish several times with mixture. Lift each piece to serving platter when fish is done. Serve with cucumber sauce. Peel cucumbers, split in quarters, discard seeds and chop finely. Sprinkle with salt and chill for 2 hours. Mix with sour cream, mayonnaise and dill. Yield: about 3 cups. Serve with salmon.


SALMON SALAD

2 c. shell macaroni
1 lg. can salmon, drained
1-1/2 med. Tomatoes
1-1/2 cucumbers, peeled
4 sweet pickles, diced
Mayonnaise or salad dressing

Cook macaroni according to directions on box. Drain salmon and remove dark skin and bone. Cut up tomatoes and cucumbers. Crumble salmon in bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much mayonnaise as needed to hold all together.


CUCUMBER CREAM CHEESE SANDWICH SPREAD

2 (3 oz.) pkgs. cream cheese, softened
2 med. cucumbers, peeled, grated
1 sm. onion, grated
2 tbsp. Mayonnaise
Salt and pepper to taste

Add cucumbers and onion to cream cheese with just enough juice to make good spreading consistency. Stir in mayonnaise, add salt and pepper.


VEGETABLE SANDWICHES

4 tomatoes, chopped fine
2 med. Cucumbers
1 green pepper
2 sm. Onions
2 sm. Carrots
Salt to taste
1 envelope plain gelatin
1 c. mayonnaise

Grind vegetables. Drain well, saving 3 tablespoons juice. Soak gelatin in juice and dissolve over hot water. Add to vegetables; fold in mayonnaise. Refrigerate overnight.


CUCUMBER SANDWICHES

8 oz. cream cheese
1/2 c. Miracle Whip
1 pkg. Good Seasons Italian dressing
Cocktail rye bread
Sliced cucumbers

Blend cream cheese, Miracle Whip and seasonings package all together. Spread onto slices of cocktail rye bread. Put slice of cucumber on top. May sprinkle with paprika. Keep refrigerated.


CUCUMBER SOUP

6 med. sized cucumbers, peeled
6 c. Campbell's chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. Salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped

Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.


CUCUMBER SALAD

2 lg. Cucumbers
2 tomatoes
1 sm. Onion
1 (8 oz.) sour cream
Salt to taste

Peel cucumbers and cut tomatoes, onions and cucumbers into small cubes. Lightly beat sour cream with fork. Mix everything and chill for an hour. Decorate with parsley leaves. Serve cold. Can also be done with only cucumbers. Serves 5.


CUCUMBERS IN SOUR CREAM

2 c. peeled and sliced cucumbers
1/2 tsp. Salt
1/2 c. sour cream
2 tsp. Vinegar
1/2 tsp. Sugar
2 tsp. instant minced onion
1/2 tsp. dill weed
Dash of cayenne pepper
Cracked black pepper

Place cucumber slices in bowl. Sprinkle with salt and cover with cold water. Refrigerate 30 minutes. Drain well, combine remaining ingredients and toss lightly. Chill at least 1 hour before serving.



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