Ham Cucumber Cups Food
BAKED HAM WITH CUCUMBER, TARRAGON, AND MUSHROOM SAUCE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a skillet melt the butter over moderate heat until the foam subsides and in it cook the mushrooms, stirring, until they begin to give off their liquid. Add the cucumber and cook the mixture, stirring, for 3 to 5 minutes, or until the cucumber is softened slightly. Stir in the chopped tarragon, the cream, and the mustard and cook the mixture until it is thickened slightly. Put the ham in a baking dish and spread it with the cucumber mixture. Bake the ham in the middle of a preheated 350°F. oven for 10 minutes, or until it is heated through, and garnish the top with the tarragon sprigs.
MEDITERRANEAN CUCUMBER CUPS
Make and share this Mediterranean Cucumber Cups recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and olive oil.
- Season with salt and pepper, and reserve.
- Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
- Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces.
- Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
- Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!
Nutrition Facts : Calories 115.5, Fat 8.1, SaturatedFat 2, Cholesterol 6.7, Sodium 150.5, Carbohydrate 10.4, Fiber 2.2, Sugar 4.9, Protein 2.7
HAM SALAD IN CUCUMBER CUPS
Aiming to impress? Not only are these low-fat cucumber cups filled with ham salad a quick and easy alternative to a cracker, they present well, too.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- Cut tapered ends from cucumbers. Peel lengthwise strips of peel every half inch with citrus stripper. Cut cucumbers into 5/8- to 3/4-inch slices. Make indentation in center of each slice, without going all the way through, by scooping with small melon ball cutter.
- Fill each indentation with about 1 teaspoon ham salad. Cut each lemon slice into 6 wedges. Top each appetizer with lemon wedge.
Nutrition Facts : Calories 15, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 35 mg, Sugar 0 g, TransFat 0 g
STUFFED CUCUMBER CUPS
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
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.
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Category Healthy Finger Food RecipesCalories 38 per servingTotal Time 30 mins
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Category Healthy Finger Food RecipesCalories 38 per servingTotal Time 30 mins
- Combine mayonnaise, relish, mustard and pepper in a medium bowl. Stir in ham, egg, celery and onion.
- Cut cucumber into 24 slices (about 1/2 inch thick). Leaving the bottom intact, scoop out seeds with a small spoon or melon baller to form a cup. Fill each with about 1 1/2 teaspoons ham salad. Garnish with celery leaves, if desired.
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Method. 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.
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HAM-FILLED CUCUMBER CUPS
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Slice cucumbers into 3/4 inch rounds. Use a melon baller to scoop out the middle making a cup. Combine ham, mayonnaise, Dijon mustard and curry powder in a food processor and pulse until minced. Fill cucumber cups with 2 teaspoons of ham mixture. Chill until ready to serve.
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