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Stuffed Cucumbers
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Rating: 4.0/5 (24 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 247
% Daily Value**
Total Fat 9g
Saturated Fat 5g
Unsaturated Fat 1g
Cholesterol 62mg
Sodium 893mg
Total Carbohydrate 30g
Dietary Fiber 2g
Sugars 5g
Protein 11g
Vitamin A  6%Vitamin C  6%
Calcium  23%Iron  12%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Cucumbers

Recipe Tags: Vegetable Recipes

Date Added: December 28, 2015
Cucumber is an excellent source of water as it contains 99% water content. Having an excellent dish like this exclusively with cucumber is good to beat this summer.


2 Cucumbers
1 teaspoon Bouillon Cube Chicken-flavored instant
1 cup Water
2 tablespoons Butter
1/2 cup Radish chopped
2 cups Soft Bread Crumbs
1/2 teaspoon Marjoram crumbled
1/2 cup Swiss Cheese shredded
1 Egg beaten
1 cup Milk
1/4 teaspoon Salt
Pepper dash
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1. Peel cucumbers; cut in half lengthwise, and scoop out seeds.

2. Place halves, cut side down, in a large skillet. Add instant bouillon and water; mix well.

3. Heat to boiling and reduce heat.

4. Cover; simmer for 15 minutes. Drain on paper towels, and reserve broth.

5. Melt butter in a small skillet.

6. Saute radishes until soft.

7. Stir in bread cubes and marjoram; add reserved broth, and toss to mix well.

8. Arrange cucumber halves in a shallow baking dish; fill with bread cube mixture.

9. Bake at 350 degrees for 20 minutes; remove from oven. Sprinkle cheese over cucumbers.

10. Combine egg, milk, salt, and pepper; pour into baking dish.

11. Bake an additional 20 minutes or until custard is set.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, MSG, Cheese, Cucumber allergies.
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