STUFFED CUCUMBERS
For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.
Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY CUCUMBER DRESSING
Use this delicious dressing on a fresh green salad.
Provided by Michele O'Sullivan
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Yogurt Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 2 g, Cholesterol 4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 159.8 mg, Sugar 1.4 g
FRIED STUFFED CUCUMBERS
Inspired by Fujian cuisine, these fried cucumbers stuffed with beautifully seasoned pork mince are a tasty way to one of your five-a-day
Provided by Ken Hom
Categories Dinner, Lunch, Side dish
Time 55m
Number Of Ingredients 19
Steps:
- Using a small sharp knife, remove the seeds and fleshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornflour. Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture.
- Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary.
- When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean.
- Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter.
- Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 4.7 milligram of sodium
STUFFED CUCUMBERS
An alternative way to use up the bounty of cucumbers from your garden. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Scoop pulp from middle of cucumbers, reserve pulp.
- Salt shells lightly and place close together in a buttered pan.
- Mix pulp with tomato, onion, chicken and seasonings.
- Melt butter and add flour, stirring until smooth.
- Add milk and cook, stirring constantly until thickened.
- Add to pulp mixture and fill cucumber shells.
- Bake at 350F for 20 to 25 minutes.
- Sprinkle buttered crumbs evenly over the top and serve.
Nutrition Facts : Calories 144.5, Fat 6, SaturatedFat 2.9, Cholesterol 37, Sodium 480.4, Carbohydrate 12.1, Fiber 1.4, Sugar 4.7, Protein 11.7
STUFFED CUCUMBER CUPS
An easy to make and fun to serve party finger food. This creamy blue cheese and walnut mixture can also be used to stuff celery and cherry tomatoes.
Provided by Lorac
Categories Fruit
Time 15m
Yield 24 appetizers
Number Of Ingredients 6
Steps:
- Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
- Remove the ends and cut each cucumber into 3/4 inch rounds.
- Using a melon baller, scoop out the seeds from the center of each round to form a cup.
- Reserve 1 tbsp of the walnuts as a garnish.
- Combine remaining ingredients and stir until well blended.
- Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.
STUFFED CUCUMBER BITES
This is an easy appetizer which tastes great!
Provided by Joe Boyle
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Peel and slice cucumbers to 3/4 thick.
- With a melon baller, cut out center portion of the cucumber.
- Mix the cream cheese, mayo, hidden valley ranch mix, and salt in a bowl.
- Place in a pastry bag with a rosette pipette end.
- Pipe cucumber slice with cream cheese to 1/2 inch above cucumber.
- Stand a halved grape tomato in the cream cheese.
- Sprinkle with chives, fresh dill weed, or parsley to garnish.
Nutrition Facts : Calories 63 kcal, ServingSize 1 serving
STUFFED PUMPKIN WITH CHICKEN
Chicken and pumpkin are cooked in a creamy sauce and served inside the hollowed-out pumpkin - perfect for guests!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Cut off a 'lid' off the pumpkin. Scrape out all pumpkin seeds and threads with a spoon. Brush the inside of the pumpkin with olive oil and season with salt. Wrap in aluminum foil.
- Bake in the preheated oven until pumpkin is soft, about 20 minutes. Remove from oven and carefully spoon out pumpkin flesh without breaking the outer shell. Set hollowed pumpkin aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add chicken, butter, and pumpkin flesh and cook until chicken is browned on the outside, about 5 minutes.
- Stir together milk and flour until no lumps remain and pour into skillet. Simmer until sauce thickens and chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Pour creamy pumpkin mixture into hollowed pumpkin to serve.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 41.6 g, Cholesterol 96.7 mg, Fat 32.6 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 11.9 g, Sodium 344.2 mg, Sugar 8.8 g
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