How to fix cucumbers like mom used to?

My mom has passed and I have tried to fix cucumbers like she used to be have failed every time I try. Does anyone have a grandmother or mother that used to fix cucumbers the way she did. As best I can recall, she peeled and sliced the cucumbers, put in cold water with salt, made a mixture of canned milk, water, vinegar, salt & pepper. Drained the water off of the cucumbers and poured the mixture over the cucumbers. My question is does anyone know the ratio of the ingredients that she might have used? Like how much canned milk, water, & vinegar.

Answer: 
My mother made something really similar, only she used sour cream, and a little vinegar, only to taste. So, peel the cucumbers, put them in a shallow bowl with cold water and salt, then put a plate on them to weight them down. Wait for an hour or so, and drain and rinse them. Then get a bowl and put some sour cream, 1/2 a cup should do it, and add a few drops of vinegar, taste, and add more as needed. Then add the cucumbers and mix well. Chill before serving.

how to make a simple cake in home without using any oven?

Also need its Ingredients. What to put, How to put and How much time it will Take?

Answer: 
When there was no oven, even then cakes were made. --- I remember my mother making cakes, by means of double boiler method.Something similar to how Idlis are made. -----Another method was placing the container of cake batter over hot sand. The container of sand was kept over angithi or coal stove. ----You can even bake in a pressure cooker, without using the weight. The cake batter container, in this case will be placed over a stand and water is filled in the cooker up to a certain level. Most of the pressure cookers provide instructions book, when you purchase a cooker. ----Rice cookers are also used to prepare cake. ----Gas tandoors can also used to bake cakes, as per their instruction books. To bake a cake you require--- ----1 cup sugar -----1 cup refined oil or butter, ------2 cups maida or self raising flour, -----4 eggs, -----1 and half teaspoonful baking powder, ------half teaspoonful vanilla essence, ------finely chopped nuts. Mix sugar and butter till they are creamy. Add eggs one by one evenly, till the mixture leaves a definite trail. Add rest of the ingredients. If you do not want to add egg, skip and add half to 1 cup of milk instead. Grease a cake tin, add batter and bake at around 180 degree celsius, for about half an hour to 40 minutes. You can check by inserting a toothpick, whether it is done or not. If it comes clean, that means it is ready. If some batter sticks on the toothpick, you need to bake for some more time. This is a basic cake recipe. You may add flavors of your choice, like cocoa powder, some fruits etc. If you are not baking in an oven, you must keep the heat at its minimum, whether it is a coal stove or gas stove. Happy cooking!

How to get water dragon to eat mustard greens?

My Chinese water dragon has eaten nothing but crickets his entire life, and he is 4 years old. I didn't think eating just crickets was too healthy, so I decided to feed him mustard greens. No matter what I do, he will not eat them. All he wants is crickets. How can I get him to eat the mustard greens?

Answer: 
Ever hear that you can lead a horse to water but you can't make him drink?

How to make sweetened shredded coconut?

I bought a whole fresh coconut. I wanted to shred it and then somehow make it sweetened, like sugar coated. Like how the coconut on top of donuts is really sweet like candy or baked with sugar or something?
I just need to know how I can make sweetened shredded coconut by myself. Any ideas? Anything helps, thank you!

Answer: 
This is the closest recipe (and directions) to making sweetened coconut. This, however, makes a candy, and uses "strips" of coconut, not shreds. But at least it's a start for you. Boy what a sound! That beautiful sound of cold, hard cash! That beautiful sound of clinking nickels! … Dr. Van Pelt

How to convert recipe to microwave?

I have seen lots of cake recipes online, but most of them are for oven. I was wondering, how can I convert them as a microwave recipe? Is there a way?

Answer: 
Yummly has microwave cake recipes at http://www.yummly.com/recipes?q=microwave+cake

How to bake a cake from box at higher elevation?

I live in Colorado Springs, CO and i'm baking a cake from the box. At what temperature or what changes would I need to make to the recipe so that my cake comes out good?

Answer: 
It should be on the back of the box under the instructions. It's different for different brands of mix like this box of Betty Crocker WHITE cake mix I have on the back at the bottom reads: HIGH ALTITUDE (3500 - 6500 ft): Grease and flour fluted pans; bake all fluted pans at 325 degrees F. Now I don't know why it only says fluted; it's like they assume people are not going to bake the cake in a regular 8 or 9 inch or 13 x 9 inch pan.

How to prepare beetroot curry with less red in color?

Usually the beetroot curry prepared in house would be in dark red color. But I see in restaurants, the curry is light red in color and don't stick the color to hands.

Answer: 
Cook the beets separately, then make the curry gravy, reheat the gravy adding the cream, coconut milk or curd at the last moment the rewarm the beets and add them so they do not bleed into the sauce to much, I am a former chef here in Canada, I have a friend who owns and runs an Indian restaurant here in Toronto Canada, he worked for me in hotels kitchen and I have taught him to use french techniques for Indian dishes.

How to cook jacket potatoes for dummies 10 points to the best answer?

How do i do them i know that i need potatoes what Temperature should i put the Oven on ? Do the jacket potatoes need to go in tinfoil and how long should i cook them for oh ya am cooking 2 of them

Answer: 
Preheat oven to 375° F. Wash jacket (Desiree) potatoes (one per person should be plenty) and dry thoroughly. Prick the skins of the potatoes a few times with a fork and then coat them in olive oil. Rub it into the skin. Now season with some salt - sea salt and kosher are best, a teaspoon her potato should be more than enough - rubbing it into the skin as well. This will help draw moisture out of the potato. I would let them rest for at least 10-15 minutes after salting. Place the potatoes right on the center shelf of your oven and let them bake for 1 1/2 - 2 hours depending on the size of the potatoes, or until the skins are crisp. Once they are finished, cut the potato in half, lengthwise, on one side and use a fork to fluff the insides. Add butter right away so it melts into the potato. Season with salt and pepper. Eat!

How to prevent ground meat patties from sticking to each others after being frozen?

Wax paper never worked for me!

Answer: 
Put waxed paper or freezer paper between them before freezing...

How to barbeque chicken like the fire company dose?

I want to know what the recipe is for barbeque chicken. For cooking with charcoal on stead of gas. The Amish recipe.

Answer: 
Homemade Dunkaroos graham cracker recipe from Smitten Kitchen 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour 1 cupdark brown sugar, lightly packed 1 teaspoon baking soda 3/4 teaspoon kosher or coarse sea salt 7 tablespoons unsalted butter, cut into 1-inch cubes and frozen 1/3 cup mild-flavored honey, such as clover 5 tablespoons milk, full-fat is best 2 tablespoons pure vanilla extract Topping 3 tablespoon granulated sugar 1 teaspoon ground cinnamon Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside. Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Frosting: 2 cups powdered sugar 1/2 cup butter, softened 1 teaspoon vanilla 2 tablespoons milk 1 container sprinkles Cream the butter, slowly add the powdered sugar, add the milk and vanilla at the end to thin out. Finish with sprinkles.

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