Stiltonstuffedeggs Recipes
STILTON CHEESE PUFFS
Categories Cheese Appetizer Bake Vegetarian Quick & Easy Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
- Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
- Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
- Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.
STILTON STUFFED EGGS
From The Pennywise Cookbook published by the Milk Marketing Board of England and Wales in 1973. The time to prepare assumes that you are using eggs and beans that have already been cooked.
Provided by Dreamer in Ontario
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve eggs lengthwise, remove yolks and mash with the cheese, cream, salt and pepper.
- Pile mixture back into egg halves.
- Sprinkle with paprika.
- Serve on a tossed salad of cold cooked green beans, tomatoes, raw sliced mushrooms, lettuce and salad dressing of your choice (if using).
Nutrition Facts : Calories 163.6, Fat 11.3, SaturatedFat 5.7, Cholesterol 205, Sodium 276.8, Carbohydrate 5.3, Fiber 1.5, Sugar 2.8, Protein 10.6
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