Creamy Chive Cucumber Cups Food

CREAMY CUCUMBER CHIVE CUPS

Steps:

• Trim off the ends of each cucumber.
• Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
• To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon or small melon baller to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, purée cottage cheese, yogurt, 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of salmon, olives or ham and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

CREAMY CHIVE CUCUMBER CUPS

Steps:

• Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly spaced strips of peel from each.
• To make the cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a food processor, puree cottage cheese, yogurt(or sour cream), 2 tablespoons chives, pepper and hot sauce.
• Spoon mixture into cucumbers, top with a sprinkling of the smoked salmon or olives and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead). Enjoy!

LOW FODMAP CREAMY CUCUMBER CHIVE CUPS RECIPE

Steps:

• Trim off the ends of each cucumber. Using a vegetable peeler, remove 3 evenly-spaced strips of peel from each.
• To make cucumber cups, cut each crosswise into 1-inch-thick slices and use a teaspoon to remove the seeds from the center of each without cutting through to the bottom.
• Transfer to a platter; set aside.
• In a bowl mix, yogurt, chives, pepper and Casa De Santé Lemon Herb seasoning.
• Spoon mixture into cucumbers, top with a sprinkling of olives and ham and garnish with remaining chives.
• Cover and chill for 1 to 2 hours before serving. (Filling can be made up to 1 day ahead.)

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
• In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

COLD CUCUMBER SALAD

Steps:

• In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
• In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.

CUCUMBER CUPS

Steps:

• Peel the cucumbers and slice length wise into 1¼ inch pieces.
• Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
• Using a piping bag or a small spoon, fill each one with hummus (about 1 teaspoons each).
• Sprinkle with paprika and finely chopped parsley.

CUCUMBER CUPS WITH HORSERADISH

Steps:

• Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.
• Score the cucumber lengthwise with the tines of a fork.
• Cut the cucumber crosswise into 1/2-inch slices, making 18.
• Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.
• Do not cut all the way through.
• Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.
• (Use a small spoon if a pastry bag is not available.)
• Garnish the tops of the cups with parsley or dill sprigs.

CREAMY FRUIT CUPS

Steps:

• Preheat the oven to 350 degrees.
• Coat a 12-cup muffin pan with cooking spray.
• Line each cup with a wonton wrapper.
• Coat each wrapper with cooking spray.
• Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup.
• Coat the second wrapper with cooking spray.
• Bake for 10 minutes or until golden brown.
• Cool on a rack.
• Remove from the pan.
• In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
• Gently toss to blend.
• Evenly divide the yogurt mixture among the cups.
• Top with the remaining 1/4 cup berries.

CHIVE AND CUCUMBER VICHYSSOISE

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
• Stir soup and ladle into bowls. Garnish with radishes, if desired.

CHIVE CUCUMBER SALAD

Steps:

• In a bowl, combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour. Stir in remaining ingredients just before serving.

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.

SOUR CREAM & CHIVE CUCUMBERS

Steps:

• 1. Blend sour cream, garlic powder, sugar or splenda, dill, chive, black pepper & chopped green onions together until well mixed. Then add cucumber slices, and stir to mix. Refrigerate at least 2 hours before serving. Garnish with chopped chive or green onion tops.