Fried Stuffed Cucumbers Food

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.

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.

FRIED CUCUMBERS

Steps:

• Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
• Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt 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 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.

SHRIMP STUFFED CUCUMBER CUPS

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.