Recipes for Unopened Packaged Edam Cheese

Ingredients

• 8 large mushrooms
• 150g unopened packaged Edam cheese
• 1/4 cup bread crumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
3. In a bowl, combine the minced garlic, chopped parsley, bread crumbs, and olive oil. Mix well.
4. Fill each mushroom cap with the Edam cheese, followed by the bread crumb mixture.
5. Place the reserved mushroom stems on top of each filled mushroom cap.
6. Season with salt and pepper.
7. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and the mushrooms are tender.
8. Serve hot and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cooked spinach, squeezed dry
• 1 cup expired Edam cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast.
3. In a bowl, combine the cooked spinach, expired Edam cheese, garlic powder, paprika, salt, and pepper.
4. Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.
5. In a large oven-safe skillet, heat the olive oil over medium-high heat.
6. Sear the stuffed chicken breasts on both sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted.
8. Remove the toothpicks before serving.
9. Serve hot with your choice of side dish and enjoy!

Ingredients

• 1 sheet of puff pastry
• 200g unopened packaged Edam cheese, slightly past expiration
• 2-3 fresh tomatoes, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Roll out the puff pastry sheet on a baking tray lined with parchment paper.
3. Place the sliced tomatoes on the puff pastry, leaving a border around the edges.
4. Grate the unopened packaged Edam cheese over the tomatoes.
5. Drizzle the olive oil over the cheese and tomatoes.
6. Season with salt and pepper to taste.
7. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 4 cups vegetable broth
• 1 cup milk
• 1 cup expired Edam cheese, grated
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion is translucent.
3. Add the broccoli florets and sauté for another 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot over low heat and stir in the milk and expired Edam cheese until melted and well combined.
7. Season with salt and pepper to taste.
8. Cook for an additional 5 minutes, stirring occasionally.
9. Serve hot and enjoy!