February 10, 2018
Salads, Dairy, Vegetables,
Cucumber, Appetizers, Australian, British, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kids Can Do It, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Gluten-Free, No Eggs, Vegetarian, Spring, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"Another recipe from my favorite cookbook, which I have had for many, many years.
Serve this on a bed of lettuce for an attractive side dish.
Prep time includes refrigeration time."
Skin/Peel the cucumbers and cut them in half lengthwise; scoop out the seeds.
Sprinkle cucumbers with salt and leave them to drain cut side down.
Beat the cream cheese, chives, Tabasco and salt & pepper together.
Wipe off the cucumbers with some paper towel or clean tea towel and spoon the cheese mix into the centre of each half of cucumber.
Sprinkle with chopped pecans and then the chopped parsley and refrigerate.
When they are firm cut the cucumber into slices and serve.
There is probably no better gift that you can give Mom than a homemade gift. And what...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
When you’re craving comfort food and you’re sure that a simple burger just won’t...
Every potato pancake recipe I know of has one simple ingredient. Yup......