Stuffed Cucumber Slices Food

CUCUMBER BITES APPETIZERS

Steps:

• Rinse, peel and slice each cucumber into half inch slices.
• Remove little of insides of the cucumber with a half tea spoon measurement.
• Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture.
• Add dill and garlic salt and mix just until combined.
• Place all the topping into a piping bag with a star attachment and pipe out about a ¾ of a tbsp. into each prepared cucumber.
• If the topping has hard time to stick to cucumber pat dry the cucumber juice with paper towerl before piping.
• Cut cherry tomatoes in half and insert into each cucumber topping.
• Sprinkle with black pepper over the cucumber bites, serve and enjoy. This appetizers can be prepared several hour before serving, make sure to refrigerate until ready to serve.

20 EASY CUCUMBER APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cucumber appetizer in 30 minutes or less!

STUFFED CUCUMBER BITES

Steps:

• Peel and slice cucumbers to 3/4 thick.
• With a melon baller, cut out center portion of the cucumber.
• Mix the cream cheese, mayo, hidden valley ranch mix, and salt in a bowl.
• Place in a pastry bag with a rosette pipette end.
• Pipe cucumber slice with cream cheese to 1/2 inch above cucumber.
• Stand a halved grape tomato in the cream cheese.
• Sprinkle with chives, fresh dill weed, or parsley to garnish.

STUFFED CUCUMBER SLICES

Steps:

• Cut off an inch on the ends of the cucumber.
• Hollow out the cucumber and take out all the seeds with a knife.
• Let the juices from the cucumber drain on a paper towel for a few minutes.
• Mix together all other ingredients except for the pimento.
• Stuff the cucumber with cheese mixture and wrap in plastic wrap.
• Let chill in the refrigerator for 20 minutes.
• Slice cucumber in 1/4 inch slices and trim with pimento strips formed into little bows.
• They should look like little wreaths on a serving plate.

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.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

JUST CUCUMBER SLICES

Steps:

• In a bowl toss together the cucumbers, onion, if using, and dill.
• Combine sugar, vinegar, water and salt and bring to a boil.
• Pour over cucumbers.
• Stir to coat.
• Cover and refrigerate 3 hours or overnight.

STUFFED CUKE SNACKS

Steps:

• Cut a 1-in. slice from each end of cucumber. Cut it in half lengthwise; remove and discard seeds. , Place cucumber cut side down on paper towel for 10 minutes. Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic. Refrigerate 3-4 hours. , Cut into 1/2-in. slices; serve with dill and, if desired, pimiento strips.