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.
STUFFED CUCUMBERS
Make and share this Stuffed Cucumbers recipe from Food.com.
Provided by Julie Bs Hive
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.
- In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.
Nutrition Facts : Calories 60.3, Fat 4.4, SaturatedFat 2.1, Cholesterol 12.4, Sodium 181.9, Carbohydrate 3.7, Fiber 0.3, Sugar 1.7, Protein 2.2
AUSTRALIAN STUFFED CUCUMBERS
This recipe comes from The Australian Heritage Cookbook, and is perfect for an appetizer or over a salad. Submitted for ZWT8.
Provided by AlainaF
Categories Australian
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Skin the cucumbers, cut in half lengthwise; scoop out the seeds. Sprinkle with salt and leave to drain.
- Beat the cream cheese, pecans, hot sauce and salt together.
- Dry the cucumbers and spoon the cheese mixture into the center of each half. Sprinkle with chopped parsley and refrigerate.
- When firm cut into slices to serve.
Nutrition Facts : Calories 94.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 23, Sodium 116.6, Carbohydrate 3, Fiber 0.5, Sugar 1.6, Protein 1.8
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
CRAB-STUFFED CUCUMBERS
Steps:
- Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
- Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.
AFTER SCHOOL STUFFED CUCUMBERS RECIPE BY TASTY
Here's what you need: tuna, mayonnaise, mustard, salt, pepper, cucumber, cherry tomatoes
Provided by Hannah Williams
Categories Snacks
Yield 2 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 182 calories, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 17 grams, Sugar 3 grams
STUFFED CUCUMBER SNACKS
This ultra-easy recipe goes together in a snap with ready-made deli salad or cream-cheese spread.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 15, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 0 g, TransFat 0 g
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