Best 5 Auntie Hildas Cheese Boats Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all cheese lovers! Embark on a culinary journey with Auntie Hilda's Cheese Boats, where crispy bread bowls are filled with a symphony of melted cheese, savory fillings, and a hint of nostalgia. This collection of recipes promises to satisfy your cravings with its diverse variations. Indulge in the classic Cheese Boat, where a golden-brown bread bowl overflows with gooey cheddar cheese, or explore the tangy delight of the Pizza Cheese Boat, where melted mozzarella and parmesan intertwine with the flavors of pepperoni, bell peppers, and olives. For those seeking a creamy adventure, the Spinach and Artichoke Cheese Boat beckons with its luscious filling of spinach, artichoke hearts, and a blend of cheeses. And if you crave a spicy kick, the Jalapeño Popper Cheese Boat delivers with its zesty jalapeños and creamy cheese filling. Each recipe in this article provides step-by-step instructions, ensuring that you can recreate these cheesy masterpieces in your own kitchen. So, gather your ingredients, prepare your taste buds, and get ready to set sail on a cheesy voyage with Auntie Hilda's Cheese Boats!

Let's cook with our 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

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

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)



Khachapuri Adjaruli (Georgian Cheese Bread Boat) image

There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.

Provided by Daniela Galarza

Categories     dinner, snack, breads, dips and spreads, finger foods, appetizer, main course

Time 45m

Yield 2 entrées or 4 appetizers

Number Of Ingredients 11

1 3/4 cups/225 grams all-purpose or bread flour
3/4 teaspoon granulated sugar
3/4 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 tablespoon olive oil
12 ounces store-bought pizza dough, or homemade pizza dough completed through Step 2
1 cup/100 grams shredded whole milk, low-moisture mozzarella (not fresh mozzarella)
1/3 cup/40 grams goat cheese, finely crumbled
1/3 cup/40 grams drained, finely crumbled brined feta (not low-fat or light)
1 tablespoon unsalted butter, melted, plus 2 tablespoons cold butter for serving (optional)
1 egg yolk from 1 large egg (optional)

Steps:

  • Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
  • Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
  • Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
  • In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
  • Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
  • Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

CHEESE BOAT



Cheese Boat image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 10

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 (STUFFED QUAHOGS)



Hilda's Stuffies (Stuffed Quahogs) image

Provided by Food Network

Categories     appetizer

Time 2h10m

Yield 6 servings

Number Of Ingredients 22

8 quahog or chowder clams
6 tablespoons butter, at room temperature
2 tablespoons minced garlic
Kosher salt and freshly ground black pepper
8 ounces chopped chorizo sausage
1/2 cup minced onions
1/4 cup minced celery
1/4 cup minced green peppers
Emeril's Essence, for seasoning, recipe follows
1 cup dried fine bread crumbs
3 tablespoons chopped fresh parsley
1/4 cup reserved steaming liquid
1/2 cup grated Parmigiano-Reggiano
Chopped parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F, and bring a pot of salted water to a boil.
  • Add the clams to the boiling water, cover, and cook for about 6 to 8 minutes or until the shells open. Discard any shells that do not open. Remove the clams from the pot and place on a parchment-lined sheet pan. When the clams are cool enough to handle, gently pry the shells apart enough to remove the clam, leaving the hinge attached. Loosen the muscle in the lower shell and remove the clam from the shell. Save the 6 nicest shells and place the shells on a parchment-lined baking sheet and set aside. Finely chop the clam meat and set aside.
  • In a mixing bowl, stir the butter and 1 tablespoon of the garlic together. Season the butter with salt and pepper. Spoon the butter onto a piece of plastic wrap. Form the butter into a 1-inch log, cover tightly, and place in the refrigerator. Refrigerate for 1 hour.
  • Heat a saute pan over medium-high heat. Add the chorizo and cook until rendered, about 2 minutes. Add the onions, celery and peppers. Season lightly with Essence. Cook for 2 more minutes. Stir in the remaining garlic, the breadcrumbs, and reserved clam meat and remove from the heat. Stir in the reserved cooking liquid and 2 tablespoons of the parsley. Season with Essence and cool slightly.
  • Pack the stuffing mixture into one side of each shell. Slice the compound butter into 6 equal slices. Place a slice of the butter on top of each stuffing mixture. Using your hands, pat the stuffing firmly into each clam shell. Top each evenly with the cheese and the remaining parsley. Close the shells as tightly as possible and wrap with aluminum foil or tie the shell tightly with butchers twine.
  • Bake for 15 to 20 minutes. Unwrap the clams and place on a serving platter. Garnish with additional parsley and Essence and serve hot.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

30-MINUTE PIZZA PARTY BOATS RECIPE BY TASTY



30-Minute Pizza Party Boats Recipe by Tasty image

Here's what you need: french breads, olive oil, garlic powder, salt, pepper, marinara sauce, fresh mozzarella cheese, pepperoni, sausage, ham, bacon, alfredo sauce, fresh spinach, artichoke, mushroom, freshly grated parmesan cheese, sundried tomato, barbecue sauce, chicken, shredded pepper jack cheese, bell pepper, red onion, pesto sauce, prosciutto, red pepper, freshly grated parmesan cheese, large egg, black pepper

Provided by Matthew Johnson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 28

2 french breads, large, wide loaves, halved
¼ cup olive oil
1 tablespoon garlic powder
salt, to taste
pepper, to taste
marinara sauce
fresh mozzarella cheese, sliced
pepperoni
sausage, crumbled
ham, diced
bacon, cooked, chopped
¼ cup alfredo sauce
fresh spinach
artichoke
mushroom, sliced
freshly grated parmesan cheese
sundried tomato
barbecue sauce
4 oz chicken, cooked, sliced
shredded pepper jack cheese
bell pepper, sliced
red onion, sliced
pesto sauce
prosciutto, sliced
red pepper, roasted
freshly grated parmesan cheese
large egg
black pepper

Steps:

  • Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • Place the loaves of bread cut-side up on the prepared baking sheet.
  • In a small bowl, combine the the olive oil, garlic powder, salt, and pepper. Brush over the bread.
  • Bake for 10 minutes, or until the bread is golden brown and dried out.
  • Top the bread with the toppings of your choice. You can mix and match any flavor combinations you prefer!
  • For Meat Lovers pizza, add marinara sauce, mozzarella, mozzarella, pepperoni, sausage, ham, and bacon.
  • For Alfredo Veggie pizza, add alfredo sauce, spinach, artichokes, mushrooms, Parmesan, and sun-dried tomatoes.
  • For Barbecue Chicken Pizza, add barbecue sauce, chicken, pepper Jack, bell pepper, and red onion.
  • For Prosciutto Pesto Pizza, add pesto, prosciutto, roasted red pepper, Parmesan, eggs, and pepper.
  • Bake the pizza party boats for 15 minutes, or until the ingredients are heated through and the cheese is fully melted.
  • Slice and serve!
  • Enjoy!

Nutrition Facts : Calories 200 calories, Carbohydrate 26 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, Sugar 2 grams

Tips:

  • To save time, use pre-shredded cheese. You can also use a food processor to shred the cheese quickly and easily.
  • If you don't have any bread bowls, you can use small ramekins or muffin tins. Just be sure to grease them well so the cheese boats don't stick.
  • Be careful not to overcook the cheese boats. They should be golden brown and bubbly, but not dry or burnt.
  • Serve the cheese boats immediately with your favorite dipping sauce.

Conclusion:

Auntie Hilda's Cheese Boats are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your friends and family!

Here are some additional tips for making Auntie Hilda's Cheese Boats:

  • For a vegetarian version, omit the bacon. You can also add other vegetables to the cheese mixture, such as chopped broccoli, cauliflower, or zucchini.
  • If you want a spicier cheese boat, add a pinch of cayenne pepper or chili powder to the cheese mixture.
  • For a more decadent cheese boat, use a combination of different cheeses, such as cheddar, mozzarella, and Parmesan.

No matter how you make them, Auntie Hilda's Cheese Boats are sure to be a hit! So next time you're looking for a quick and easy appetizer, give this recipe a try.

Related Topics