Best 4 Mrs Lees Nice Cucumbers Recipes
**Mrs. Lee's Famous Nice Cucumbers: A Refreshing Medley of Sweet, Savory, and Spicy Flavors**
In the realm of Chinese cuisine, Mrs. Lee's Nice Cucumbers stand out as a delightful culinary creation that tantalizes the taste buds with a harmonious blend of sweet, savory, and spicy notes. This refreshing dish, often served as an appetizer or side, features cucumbers bathed in a flavorful marinade that infuses them with a symphony of flavors. Join us on a culinary journey as we explore the enticing recipes presented in the article, each offering a unique take on this beloved dish. From the classic Mrs. Lee's Nice Cucumbers recipe to variations that incorporate different ingredients and techniques, these recipes cater to a range of preferences and skill levels. Whether you're a seasoned cook or a novice in the kitchen, you'll find inspiration and guidance to create this delectable treat that will surely impress your family and friends.
CUCUMBER TEA SANDWICHES
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 18 tea sandwiches
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
- Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
- Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
OLD SOUTH CUCUMBER LIME PICKLES
These are from the back of a jar of Mrs. Wages Pickling Lime, but they are delicious!!! My grandma used to make these every year and I make them now just so I can make her potato salad with them. It's just not the same any other way. The original recipe does not call for the green food coloring, but you just HAVE to have it, at least that's how it is in my house. The yeild and times are approximate. Hope you enjoy! :P
Provided by 2SpiceItUp
Categories Vegetable
Time P2D
Yield 4-6 quarts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight. Do not use aluminum ware.
- Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water.
- combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat ad add sliced cucumbers. Soak 5-6 hours or overnight.
- Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
- Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
- Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.
Nutrition Facts : Calories 1752.9, Fat 0.9, SaturatedFat 0.3, Sodium 1806.9, Carbohydrate 428.9, Fiber 4, Sugar 413.1, Protein 5.2
LEE'S CHICKEN FINGERS
Kiddos are going to go crazy for these homemade chicken fingers. The mix of herbs and spices is subtle but super flavorful. The ginger ale in the tempura batter gives these chicken fingers a slightly sweet taste. You'll never buy frozen chicken fingers again.
Provided by Stephen Lee Parker
Categories Chicken
Time 20m
Number Of Ingredients 19
Steps:
- 1. Start preheating oil to 400.
- 2. Mix dry coating in a Ziploc bag. Add tenders and shake to coat.
- 3. Make tempura batter by whisking all ingredients together until just mixed (don't worry about lumps and it works best if everything is very cold).
- 4. Prepare a pie pan or plate with bread crumbs.
- 5. Once oil is at temperature, in small batches (2-3 tenders), dip in tempura batter, drain, coat with bread crumbs.
- 6. Then deep fry for approximately 3 minutes or until done.
MRS. LEE'S NICE CUCUMBERS
This recipe is from my sister in laws mother. The first time we had them, my husband asked " Mrs. Lee what do you call these cucumbers?" She replied "Nice" so since then we have called them Mrs. Lee's Nice Cucumbers.
Provided by Traci O
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- 1. Peel and thinly slice cucumbers. Set aside. In a bowl dissolve the sugar in the vinegar. Add the cucumbers and 1-3 THIN slices of scotch bonnet pepper. Refrigerate. Other peppers can be used if you can't find scotch bonnet. I keep the remainder of the pepper in a baggie in the freezer for future use.
Tips:
- Choose the right cucumbers. For this recipe, choose fresh, firm, and unwaxed cucumbers. English cucumbers are a good choice because they have fewer seeds and a milder flavor.
- Cut the cucumbers evenly. This will help them cook evenly. You can use a mandoline slicer or a sharp knife to cut the cucumbers into thin slices.
- Use a heavy-bottomed pot. This will help distribute the heat evenly and prevent the cucumbers from burning.
- Don't overcrowd the pot. Cook the cucumbers in batches if necessary, to avoid them from steaming instead of frying.
- Cook the cucumbers until they are tender-crisp. This will take about 5-7 minutes. Overcooking will make them mushy.
- Season the cucumbers to taste. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or dill.
- Serve the cucumbers warm or cold. They are delicious either way!
Conclusion:
Mrs. Lee's Nice Cucumbers are a refreshing and delicious side dish that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you are looking for a new and exciting way to serve cucumbers, give this recipe a try!
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