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.
Time 20m Yield 6 servings Number Of Ingredients 8 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.
Yield 24 servings Number Of Ingredients 10 Steps:
With melon baller, scoop out insides of cucumber slices, being careful not to go all the way through. Fill each cucumber cup with a dab of Russian dressing, a bit of lobster and a few kernels of corn. Combine all dressing ingredients and adjust to taste. Will keep for a week in the refrigerator.
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.
More about “stuffed cucumber cups recipes”
Time 40m Yield 6 serving(s) Number Of Ingredients 12 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.
