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How To make Brigitte's Filled Cucumbers
4 md Cucumbers
1 pn Salt
8 7/8 oz Ground beef
1 tb Vinegar
2 1/8 oz Bacon
1 sm Onion
1 c Water
1 tb Cornstarch
Vinegar, salt and sugar to -taste Peel cucumbers and cut in half, scooping out the seeds. Rub with salt and vinegar. Fill with the meat mixed with seasonings and put the halves together fastening with a string or baking needles. Brown the bacon and finely chopped onion in the butter in a deep skillet or casserole dish. Put in the cucumbers; fill the skillet or dish with hot water (not too much or they will give up much fluids) and cook until they are soft. Take the cucumbers out and season and thicken the gravy with cornstarch. Cooking time is about 30 min. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 1993
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Go to brigittedale.com for the full recipe card!
I made this video and I own all content in it. Music is from the YouTube Audio library.
file under : ) breakfast cookies, cooking for toddlers, recipes, mom blog, healthy breakfast ideas, toddler snacks, mom bloggers, mommy bloggers, brigitte dale, oatmeal cranberry cookies, easy baking
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Jicama Salad with Lime-Cumin Vinaigrette - How to Use Jicama in a Recipe
How to use jicama in a recipe. The lime-cumin vinaigrette (A Deborah Madison recipe) can be used on grated carrots or grated beets or fruit salads, or other jicama recipes. Super fresh, bright, and cooling. Ideal for a cookout recipe as a coleslaw alternative. Ingredients below or at
Chapters
0:00 Adaptation to the original recipe
0:45 Blooming spices in hot oil
1:30 Add remaining ingredients
2:09 Zesting a lime with a vegetable peeler
3:00 Returning to the rest of the vinaigrette
3:43 Peeling & prepping jicama
4:40 Mixing together the grated jicama & dressing
Jicama Salad with Lime-Cumin Vinaigrette
==========================================
Vinaigrette from Deborah Madison's The New Vegetarian Cooking for Everyone
Ingredients:
1 large jicama or 2 medium - about 2 pounds, grated, diced, or sliced into 2-inch matchsticks
1 clove garlic
1/8 teaspoon salt
grated or minced zest of 2 lime
2 to 3 tablespoons fresh lime juice or lemon juice
2 tablespoons chopped green onion or finley diced shallot
1/2 jalapeno chile, seeded and minced
1/2 teaspoon cumin seeds (or a heaping 1/4 teaspoon ground cumin)
1/2 teaspoon coriander seeds (or a heaping 1/4 teaspoon ground coriander)
1/4 teaspoon dry mustard
1/3 cup olive oil
2 tablespoons chopped cilantro
Recipe summary: bloom spices in oil. Add remaining ingredients (except for jicama) and let sit for 15 minutes. Grated, chop, or dice jicama and stir in vinaigrette. Season with salt, pepper, and more lime juice, if needed.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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