Stuffed Cucumbers I Recipes

STUFFED CUCUMBERS

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.

STUFFED CUCUMBER SNACKS

Steps:

• Using vegetable peeler, cut lengthwise strips of peel down 4 sides of the cucumber, making a square shape (some peel will remain). Cut cucumber into 1-inch slices. Make indentation in center of each slice by scooping with small melon baller or spoon.
• Fill each indentation with about 1 teaspoon deli salad. Top each with orange or lemon wedge.

FRIED STUFFED CUCUMBERS

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.

STUFFED CUCUMBERS

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.

STUFFED CUCUMBERS

Steps:

• Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
• Grate the ends using a hand grater & place into a fine mesh strainer.
• Cut the cucumbers in half, then again lengthwise.
• Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
• The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
• Remove grated cuc from the strainer, add to bowl.
• Add 2oz feta, white pepper and dill weed. Stir gently.
• Chill at least a couple hours but no longer than 12 hours.
• Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
• Garnish: black lava sea salt & dots of sriracha mixed with mayo.
• You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
• Prep time does not include refrigerator marinade time.

AFTER SCHOOL STUFFED CUCUMBERS RECIPE BY TASTY

Steps:

• In a bowl, mix the tuna, mayonnaise, mustard, salt, and pepper. Set aside.
• Slice a cucumber into 4 sections. Use a melon baller to hollow out the center, not quite through to the bottom. Fill each cucumber with tuna mixture, and top with half of a cherry tomato.
• Enjoy!

STUFFED CUCUMBERS I

Steps:

• 1. Prepare either of the Stuffed Cucumber Filling mixtures. 2. Peel cucumbers then cut crosswise in 2-inch sections. Scoop out seeds from one side only of each section, not clear through. 3. Stuff the center of each section with filling, packing it in tightly and rounding out the edges. Dredge stuffed sections lightly with flour. 4. Heat oil. Add cucumber sections, stuffing-side down, and brown lightly. Turn over and cook 1 to 2 minutes more. 5. Add stock, soy sauce and sherry and bring to a boil. Then simmer, covered, until tender (about 20 minutes), turning once or twice for even cooking. Remove cucumbers to a serving platter, leaving liquids in pan. 6. Blend cornstarch and cold water to a paste then stir in to thicken liquids. Pour sauce over stuffed cucumbers and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.