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Cucumbers in Mayo and Dill

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2693
Energy (kCal)229.51
Carbohydrates (g)3.6412
Total fats (g)24.1596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. WASH the cukes and score lengthwise with a fork. If you detest cukeskin, then by all means peel them. | 2. SLICE the cucumbers into thin rounds, place them in a bowl, and salt generously. Let the cukes rest for a few minutes. (If you're in a hurry, you don't have to wait very long: Just be sure to use less salt.). | 3. SEASON the salad: When you're ready, pour off the liquid and mix in the mayo, dill, garlic, and pepper. | 4. ~~Notes~~. | 5. Let the salted cucumbers rest for at least 10 minutes to draw out bitterness - longer you have time or are multitasking. If it's going to be a while before you season the cukes, stick the bowl in the fridge. | 6. I use the feathery fronds from 5-6 stalks of dill and discard the stems, 'cause my family doesn't care for them. Chopped fresh parsley is nice in this salad, too. | 7. Timesaver: Use commercially prepared chopped garlic. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 4 -6 0.0 0.0 0.0 0.0
    salt 1/2 - 1 teaspoon - - - -
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    garlic 1/4 - 1/2 teaspoon chopped 0.0 0.0 0.0 0.0
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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