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Cinco de Mayo commemorates Mexico’s unlikely victory against the French at the Battle of Puebla on May 5, 1862. In Mexico, the holiday isn’t celebrated far beyond Puebla (it isn’t even ...
3 green/spring onions, sliced into rounds; 1 / 2 cup chopped cucumber; 1 / 2 tsp mustard; 2 tbsp balsamic vinegar; 1 / 2 cup mayonnaise, plus more to taste; 1 / 2 tsp salt, plus more to taste ...
3 tbsps. cucumber juice; 1 tbsp. onion juice; 1 tsp. salt; A few grains of cayenne pepper; 2 drops green food coloring; The original spread is made by thoroughly blending all these ingredients with a fork. [2] [3] Modern variants of the recipe use grated or chopped cucumber and onions rather than juice, as well as dill and common spread ...
1. In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder.
The most basic version of this sandwich consists of bread and cucumber slices. One recipe from 1919 gives the following instructions: "Spread white bread with butter and a dash of mayonnaise dressing. Slice fresh cucumbers, soak in salt water, dip in vinegar and drain. Put between two bread slices and serve immediately." [3]
Dot onions with butter. Add 1/2 c. water to bottom of pan and tightly cover with foil. Bake onions until tender, 75 to 90 minutes (the centers should be easily pierced with a fork or a metal cake ...
Corn and Black Bean Salsa. Crispy, golden corn, black beans, tomato, red onion, jalapeño, and garlic make up this easy salsa that pairs perfectly with crunchy tortilla chips.
Blackened Shrimp Bowls. Grain bowls are so versatile, and this blackened shrimp-based bowl is no exception.Filled with brown rice, seasoned blackened shrimp, a corn and red pepper salsa, and ...