Lox And Cream Cheese Stuffed Cucumbers Recipes

Steps:

• Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving every other section intact.
• Cut off the 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 to create a tiny bowl in each piece of cucumber(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.
• Enjoy! ;).

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.

Steps:

• 1. Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact.
• 2. Cut off ends of cucumber and slice into 1-inch rounds.
• 3. 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.
• 4. In a bowl, combine equal parts cream cheese and sour cream.
• 5. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
• 6. Transfer the mixture to a pastry bag with a star 8 tip.
• 7. Pipe the filling generously into each cucumber section.
• 8. Garnish with sprig of dill.
• 9. As an alternative, use red pepper cream cheese.

Steps:

• Remove ends from cucumber and cut in half lengthwise. Using a melon baller, remove seeds from both halves.
• In a small bowl, combine cream cheese, olives and chives. Blend until well mixed.
• Stuff each cucumber half with the cheese and reassemble halves, pressing together gently.
• Wrap in plastic wrap and refrigerate overnight. Cut into ¼ inch slices to serve.