Making Decorative Cucumbers

To make a more pleasing to the eye entree, gear it up with decorative cucumbers. 


Peeled Cucumber


To start with, cut off both ends of a cucumber with a potato peeler or a kitchen knife. Make sure you peel the whole cucumber. Slice in halves. Take out seeds of the cucumber by loosening with a knife and removing with a spoon. Slice into 1/4 inch thick slices, creating half moons. You can also create slices similar to donut holes by cutting the ends off, peeling, then cutting in half, but not lengthwise. Then carefully remove the pulp with a knife. Slice in circles.


Unpeeled Cucumber


Cut off both ends of a cucumber with a potato peeler or a kitchen knife, but this time, do not peel the whole cucumber. Slice in halves. Take out seeds of the cucumber by loosening with a knife and removing with a spoon. Slice into 1/4 inch thick slices, creating half moons. You can also create slices similar to donut holes by cutting the ends off, peeling, then cutting in half, but not lengthwise. Then carefully remove the pulp with a knife. Slice in circles.


Striped Cucumber


Cut off both ends of a cucumber. With a potato peeler, peel one strip all the way down the cucumber. Move over about the width of the strip you just peeled and leave the skin in tact. Then peel again, then leave the skin again, causing a striping effect all the way down the cucumber. Slice cucumber into 1/4 inch thick rounds.


To Julienne your cucumbers, here'e a video more a more precise instruction:

Goodluck!

Summer Sizzling BBQ Recipes

Thanks to Kraft Canada, these BBQ recipes are sure to hit your grill and sizzle your summer with fabulous tastes and aroma.


Grilled Cedar Plank Salmon

You need

• 1 untreated cedar plank (14x7x1 inch)
• 1/2 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/4 cup finely chopped fresh parsley
• 1/4 cup oil-packed sun-dried tomatoes, drained, finely chopped 1 salmon fillet (2 lb./900 g), 1 inch thick

Directions

Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Heat barbecue to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of cedar plank with 1 Tbsp. oil; top with fish. Place on grate of barbecue; cover with lid. Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork. 


Foil-Packed Fish Florentine 

You need 
 

• 4 pieces white Fish Fillets, such as haddock, halibut or cod (1 lb.)
• 1-1/2 cups instant white rice, uncooked
• 1-1/2 cups water
• 4 cups fresh spinach leaves, coarsely chopped
• 1/4 cup Philadelphia Herb & Garlic Cream Cheese Spread 1/4 cup Kraft Signature Sun-Dried Tomato & Oregano Dressing  

 
Directions

Preheat the oven to 375°F. After cleaning and cutting fish fillets in half crosswise to make 8 pieces. Mix rice and water; spoon evenly onto centres of each of 4 large sheets of heavy-duty aluminum foil. Top each with 1 fish piece; divide 1/4 each of the spinach and cream cheese over top. Top with remaining fish pieces and dressing. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x3/4-inch baking pan. Bake 15 min., or until fish flakes easily with fork. Remove packets from oven; let stand 5 min. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening.  

Make Your First Salt-Free Sauce

Garlic and onion are known healthy. They even make great substitutes for salt in savory recipes. There are actually plenty of salt-free blends that are free of salt but does not necessarily mean sodium-free. If you are watching your salt intake on a low-sodium diet, this simple mix can be your first one without the use of salt.


Ingredients

• 1-1/2 teaspoons garlic powder
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons onion powder
• 1-1/4 teaspoons paprika
• 1 teaspoon celery seed
• 1-1/2 teaspoons white pepper
• 1-1/2 teaspoons dry mustard
• 1 teaspoon dried lemon peel
• 1 teaspoon ground black pepper

Procedure

Whisk together garlic  powder, thyme leaves, oregano, onion powder, paprika celery seed, white pepper, mustard, lemon peel, and black pepper in a small bowl until well-combined.

Funnel into a dry glass container and seal tightly. Store away from heat and light. Freshness remains within 6 months. Perfect on meats, poultry, seafood, vegetables and even fruits.

My First Spicy Chicken Wings Recipes

I have made these wings at least a half dozen times and my friends have raved about them! I am always ask to bring them to picnics and to office gatherings. The more I cook these spicy chicken recipes, the more I master the recipes. 

Every time I make this recipe at home, I can't remember having any leftovers. Sometimes I make it not too spicy so the kids can enjoy.  It's a kind of messy to bake it in the oven,but I did line the pan with foil for easy cleaning, and with the marinade, I added 1/4 teaspoon of cayenne pepper for an extra kick. I also heated up the marinade for a dipping sauce which was also spicy.                                                                         

                                                                             Recipe 1

·              4-5 lbs. chicken wings

·        1/2 stick margarine

·        10 shakes Tabasco

·        1 bottle Durkee hot sauce

·        2 tbsp. honey

·        2 tsp. cayenne pepper (optional)

Heat the cooking oil in a heavy pan and deep fry chicken wings for 20 minutes. Drain. Combine all other ingredients to form a sauce. Dip chicken wings and let set in sauce. Dry and arrange in a serving dish. Serve.

Recipe 2

 

·        5 lbs. bag chicken wings

·        1-2 sticks butter

·        12 fl. oz. Louisiana Pre Crystal Hot Sauce

Heat the cooking oil in a heavy pan. Deep fry chicken wings until golden. Drain on paper towel. Combine the hot sauce and melted butter. Transfer into a pan or crock pot. Add chicken wings to sauce and heat thoroughly. Arrange in a serving dish and serve warm.