Stuffed Edam Cheese Recipes

Steps:

• Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
• Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
• Saute the vegetables, seasonings, and beef.
• Simmer for aprox.
• 20 minutes until the tomatoes are reduced.
• Then remove from the stove and allow to cool slightly.
• Beat 4 eggs and blend into this mixture.
• Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
• Place the cheese shell upright in the greased dish.
• Fill with the vegetable/beef mixture.
• Cover with the"lid" (cheese circle).
• Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
• Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
• OR---.
• Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
• VARIATION: Slice cheese about 1/4" inch in thickness.
• Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
• Place filling inside, cover with cheese and brush with beaten egg to seal.
• Place in a pan of hot water and bake as directed above.

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.

Steps:

• Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
• Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
• Layer cheese and red pepper in a jar and pour marinade over all.
• Cover and chill. Keeps 2-3 weeks in refrigerator.
• Let come to room temperature before serving, allowing cheese to come to full-flavor.

Steps:

• Preheat the oven to 400°F Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
• In a small bowl, mix together the Edam, tomatoes, thyme and season well.
• Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
• Wrap 1 ½ slices of prosciutto around each breast.
• Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
• Slice each chicken breast in half on the diagonal and serve straight away with your choice of accompaniment(s).

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.