Best Auntie Hildas Cheese Boats Recipes

SOUTHWEST EGG AND CHEESE BOATS

Southwest Egg and Cheese Boats image

The filling only needs a couple minutes to assemble, and the result is a flavor-packed hot sandwich that works as part of a casual brunch or weeknight meal.

Provided by Jill Lightner

Categories Breakfast and Brunch Eggs

Time 43m

Yield 2

Number Of Ingredients 8

Ingredients

2 oval sandwich rolls
4 eggs
3 tablespoons whole milk
1 (4 ounce) can chopped green chile peppers
1 cup shredded sharp Cheddar cheese
½ cup shredded pepper Jack cheese
½ teaspoon smoked paprika
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
Make a V-shaped cut in each roll, leaving the ends intact. Lift out V-shaped wedge. Hollow out rolls gently to make shallow bread bowls, being careful not to cut through the bottom or sides. Place bread bowls on the prepared baking sheet.
Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in green chile peppers, Cheddar cheese, pepper Jack cheese, paprika, and salt. Pour mixture slowly into the prepared rolls, spreading evenly with a spoon.
Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 3 minutes before serving.

Nutrition Facts : Calories 564 calories, Carbohydrate 6 g, Cholesterol 479.8 mg, Fat 43.5 g, Fiber 0.9 g, Protein 37.4 g, SaturatedFat 23.6 g, Sodium 1716.4 mg, Sugar 2.9 g

CHEESE BOAT

Cheese Boat image

Provided by Trisha Yearwood

Categories appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Steps:

Preheat the oven to 350 degrees F.
Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

HILDA'S STUFFIES

Hilda's Stuffies image

Provided by Emeril Lagasse

Categories appetizer

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2/3 cup chopped chorizo sausage
1/2 cup chopped onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup chopped green peppers
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley
16 Qailhog clams, shucked and chopped. Reserve the shells fully intact
1 tablespoon Creole mustard
1/2 cup to 3/4 cup bread crumbs
1 cup garlic butter sauce, hot
1 cup sizzled leeks (julienned leeks, lightly fried)
2 tablespoons brunoise red peppers
2 tablespoons chopped parsley

Steps:

Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.

AUNTIE HILDA'S CHEESE BOATS

Auntie Hilda's Cheese Boats image

This is a firm family favourite of cheese soufflé in a cheese pastry case created by an old family friend for when the hoards decended on her house at Christmas and Easter. She would make boxes of them in advance, put them in the freezer and take out as many and needed to heat up in the Aga whilst the tea and coffee brewed. You don't have to use an Aga or the boat shaped moulds but I think they taste better if you do. Have also made this using gluten free pastry which my sister-in-law says tastes as good as the original

Provided by Vanessa Priest @Vanessa_Priest

Categories Cheese Appetizers

Number Of Ingredients 17

Ingredients

CHEESE PASTRY
6 ounce(s) plain flour
1/2 teaspoon(s) salt
1 pinch(es) cayenne pepper
3 ounce(s) butter
4 ounce(s) mature grated cheddar cheese
1 medium egg yolk
1 dash(es) milk
CHEESE FILLING
1 ounce(s) butter
1 ounce(s) plain flour
1 pinch(es) black pepper
1 pinch(es) cayenne pepper
1/2 pint(s) milk
4 ounce(s) mature grated cheddar cheese
3 - egg yolks
4 - egg whites

Steps:

Gather your ingredients together and weigh out what you will need for the pastry and the filling. Pre-heat your oven to 180C and grease your boat cases/pie tins
Mix all the pastry ingredients together with a dash of milk to form a stiff dough. Roll out to a thickness of 2mm onto a floured board. And cut to shape. Fill your moulds, I can get anything from 24 to 30 cases from this quantity of pastry.
For filling: melt butter and slowly stir in flour, cayenne pepper, black pepper and milk to form a roux sauce. Take off heat. When thickened add in egg yolks and grated cheese. Whisk egg whites to soft peaks and fold into the sauce, then spoon into the pastry cases.
Put your boat moulds onto baking sheets and Cook in a moderate oven 180c or middle shelf of Aga for 20 mins, or until cheese cream has risen and is browned. For Parties- make in advance and freeze. Reheat in oven from frozen (15-20 mins) and best served warm.