Cucumber Dressing Recipes Recipe For Stuffed Recipe For Chicken

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STUFFED CUCUMBERS



Stuffed Cucumbers image

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

1 medium cucumber
1/2 teaspoon salt
3 ounces cream cheese, softened
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
French salad dressing, optional

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



Creamy Cucumber Dressing image

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

1 cup plain yogurt
½ cucumber, peeled and finely chopped
1 teaspoon fresh lemon juice
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground white pepper

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



Fried stuffed cucumbers image

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

2(about 750g/1lb 10oz), cut into 2.5cm/1in slices cucumber
2 tbsp cornflour
3 tbsp groundnut oil
225g pork mince
1 egg white
1 ½ tbsp finely chopped spring onions
1 tbsp finely chopped fresh ginger
2 tbsp Shaohsing rice wine or dry Sherry
2 tbsp light soy sauce
2 tsp white caster sugar
1 tsp sesame oil
300ml chicken stock
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine or dry Sherry
1 tbsp oyster sauce
2 tsp sugar
1 tsp cornflour mixed with 2 tsp water
2 tsp sesame oil
½ small pack coriander , finely chopped

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



Stuffed Cucumbers image

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

3 cucumbers, peeled and cut in half
1 cup tomatoes, chopped
1 onion, peeled and minced
1 1/2 cups cooked chicken, minced
1 tablespoon ketchup
1 teaspoon salt
1/4 teaspoon pepper
paprika
1 tablespoon butter
1 tablespoon flour
1 cup milk
breadcrumbs, buttered and browned

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



Stuffed Cucumber Cups image

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

1/4 cup crumbled blue cheese
1/2 cup cream cheese, softened
3 tablespoons sour cream
1 tablespoon minced green onion
1/2 cup chopped walnuts
2 cucumbers

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



Stuffed Cucumber Bites image

This is an easy appetizer which tastes great!

Provided by Joe Boyle

Categories     Appetizer

Time 30m

Number Of Ingredients 6

2 cucumbers (, peeled and sliced 3/4 inch thick and hollowed with a melon baller)
8 oz block cream cheese at room temperature
2 tbsp mayonnaise
2 tsp Hidden Valley Ranch dressing mix
1/4 tsp salt
Halved grape tomatoes

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



Stuffed Pumpkin with Chicken image

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

1 medium pumpkin
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
1 onion, chopped
1 pound boneless, skinless chicken breast, cubed
¼ cup butter
⅓ cup milk
2 tablespoons whole wheat flour

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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