Stuffed Cucumber Cups Recipes

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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.

SHRIMP STUFFED CUCUMBER CUPS



Shrimp Stuffed Cucumber Cups image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 standard cucumbers
3/4 pound medium shrimp, thawed, deveined and shells on
1 tablespoon prepared horseradish
1 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
1 (15-ounce) can chopped tomatoes, drained
2 tablespoons chopped parsley, divided

Steps:

  • Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
  • Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
  • Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

LOBSTER STUFFED CUCUMBER CUPS



Lobster Stuffed Cucumber Cups image

Provided by Food Network

Yield 24 servings

Number Of Ingredients 10

3 cucumbers, peeled & sliced into 8, 1.5" slices
1 lobster, boiled, picked & chopped
1 cob of corn, boiled & kernels removed
1/2 cup Russian dressing (recipe below)
1/2 cup mayonaisse
1/4 ketchup
1 Tb. lemon juice
2 Tbs. minced onion
pinch of dry mustard
salt and pepper to taste

Steps:

  • With melon baller, scoop out insides of cucumber slices, being careful not to go all the way through. Fill each cucumber cup with a dab of Russian dressing, a bit of lobster and a few kernels of corn.
  • Combine all dressing ingredients and adjust to taste. Will keep for a week in the refrigerator.

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.

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

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