Stuffed Edam Cheese Recipes

STUFFED EDAM CHEESE

Steps:

• Remove a 2 to 3 inch wide horizontal slice from top of cheese.
• Scoop out the cheese, leaving a 1/4 inch thick shell.
• With a sharp knife, cut a sawtooth pattern around the edge of the shell.
• Shred the cheese.
• With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
• Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
• May be prepared in advance to this point up to three days.

EASY KESHI YENA RECIPE

Steps:

• If using chicken, prepare it in advance by simmering in water (with salt, water, onion, parsley which is later discarded), allow it to cool, remove from the bones and then shred it. You can also bake the chicken pieces (sprinkled with salt, pepper and poultry seasoning) in a 350 oven for 45 minutes, allow it to cool, remove from the bones and then shred it.
• Brown the shredded chicken or ground beef ( or a combination of both) in a heavy frying pan.
• Add the remaining ingredients except for the Edam cheese and parsley
• Simmer for 15 minutes
• Slice 2/3 of the Edam cheese into thin slices (optional. Omit if you're not lining the casseroles)
• Grate the remaining 1/3 of the Edam cheese and add it to the meat and spice mixture.
• Line the individual serving dishes with the slices of Edam cheese making sure they overlap (optional)
• Fill the dishes with the Edam, meat and spice mixture and top with grated Edam
• Bake in the oven for 45 minutes, sprinkle with parsley and serve hot with sliced toasted French bread or chunks of cornbread

EDAM CHEESE WITH SHRIMP STUFFING

Steps:

• Cut a 1 inch-thick slice off the top of the cheese.
• Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick.
• Hollow out the lid.
• Place the cheese in a large pot and pour cold water to cover.
• Soak for 1 hour.
• Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside.
• Prepare the shrimp and rinse in cold water; set aside.
• Drain the cheese shell well.
• Place the bottom in a baking dish with high sides just large enough to hold cheese.
• Preheat oven to 350 degrees.
• Melt butter in a skillet.
• Saute onions for about 5 minutes over medium-low heat.
• Add the tomato and seasoning and cook until all liquid has evaporated.
• Transfer vegetables to a large bowl.
• Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins.
• Then add the beaten egg.
• Turn this mixture into the cheese bottom and top with lid.
• Bake uncovered for 30 minutes.
• Top should be bubbly and golden brown.
• Serve immediately.

KESHI YENA (ARUBA)

Steps:

• Melt the butter over medium heat. Then add the onions and sauté until they turn a golden brown color.
• Stir in the rest of the ingredients, except for the cheese.
• Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices.
• Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.