Recipes with Edam cheese (Page 4)

Potato casserole with prawns
Potato casserole with prawns For the potato casserole with prawns Pell cook potatoes. Broccoli florets 5 minutes in boiling salt water cook. ...
Potato Gratin Bolognese
Potato Gratin Bolognese tastes particularly aromatic and spicy when fresh marjoram is used for Bolognese and freshly grated Parmesan is used for Edam potato Gratin. Boil a firm variety of potatoes as a coat of potatoes. ...
Prawns Toast Hawaii appetizer
Prawns Toast Hawaii appetizer Shrimp Toast Hawaii appetizer is prepared with fresh pineapple. For shrimp toast Hawaii appetizer cover a baking tray with baking paper. ...
quiche
Quiche is a spicy cake made of shortcrust pastry, topped with a hearty topping of vegetables, herbs and ham and gratinated with a pour of eggs and sour cream. Quiche can also be prepared with other vegetables, spicy cheese and cream. ...
Rice casserole with Cevapcici
Rice casserole with Cevapcici For the rice casserole with Cevapcici, the Cevapcici are prepared in the Balkan way with minced beef and mixed minced meat, which gives them the typical firm binding and prevents them from falling apart during frying. For the rice casserole, first boil the rice briefly with water and salt, switch back to the lowest setting and leave to swell for about 20 minutes. ...
Rose cabbage casserole with minced meat
Rose cabbage casserole with minced meat For roses cabbage casserole with minced meat first salt potatoes and roses cabbage boil. Preheat baking oven to 200° C. ...
Savoy cabbage meat loaf lasagna
Savoy cabbage meat loaf lasagna For savoy cabbage meat loaf lasagna bring enough water in a pot to the boil and add 1 teaspoon salt. Savoy cabbage cut into leaves. ...
Savoy cabbage quiche with bratwurst
Savoy cabbage quiche with bratwurst tastes hearty and can be prepared very well. The shortcrust pastry is pre-baked with baking paper and dried peas. ...
Schnitzel tomato casserole
Schnitzel tomato casserole For the schnitzel tomato casserole first preheat the oven to 170°. Heat the fat in a pan and fry the escalopes briefly on both sides. ...

(C)opyright by Marions Kochbuch