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  Added: Jul 19, 2006  •  Visited (338)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Cheese And Beef Mold
(Keshy Yena Coe Carni)
What You Need:
  • 1 tablespoon butter, softened, plus
  • 3 tablespoons butter
  • 4 tablespoons vegetable oil
  • 2 pounds lean ground beef, preferably top round
  • 1 cup finely chopped fresh mushrooms
  • ½ cup finely chopped onions
  • 1 medium-sized green pepper, seeded, deribbed and finely chopped
  • 1 large firm ripe tomato, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute ½ cup chopped drained canned tomatoes
  • ¼ cup seedless raisins
  • 1 tablespoon finely chopped fresh hot chilies
  • ¼ cup finely chopped sweet gherkins
  • 2 hard-cooked eggs, peeled and coarsely chopped
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons flour
  • A 2- to 2½- pound Edam cheese

  • How To Cook:
    1. Preheat the oven to 350°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 2½ -to 3½ -quart baking dish at least 3 inches deep. Set the dish aside.

    2. In a heavy 10- to 12-inch skillet, heat 3 tablespoons of the oil over moderate heat until a light haze forms above it. Add the beef and, mashing it frequently with the back of a spoon to break up any lumps, cook until all traces of pink disappear. With a slotted spoon, transfer the meat to a bowl.

    3. Pour off all the fat remaining in the skillet. Replace it with the remaining 3 tablespoons of butter and 1 tablespoon of oil. Melt the butter over moderate heat and, when the foam begins to subside, drop in the mushrooms, onions and green pepper.

    4. Stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.

    5. Stir in the tomatoes, raisins and chilies and cook briskly until most of the liquid in the skillet evaporates and the mixture is thick enough to hold its shape almost solidly in the spoon.

    6. Off the heat, add the beef, gherkins, eggs and flour and stir until well mixed. Taste and season with salt and pepper.

    7. Cut the rind away from the cheese and with a large, sharp knife cut the cheese in half lengthwise. Place each half cut side down on a chopping board and cut it crosswise into ¼-inch-thick slices.

    8. Fit one layer of the cheese slices into the bottom and around the sides of the prepared baking dish, overlapping the slices slightly. Pour the meat mixture into the dish, spreading it and smoothing the top with a spatula. Arrange the remaining cheese slices over the meat.

    9. Cover the dish tightly with foil, and place it in a large shallow roasting pan set on the middle shelf of the oven. Pour in enough boiling water to come 1 inch up the side of the dish.

    10. Bake the "Keshy Yena" for 30 minutes, or until the top layer of cheese is melted. Remove the dish from the roasting pan and let it cool for a few minutes.

    11. To unmold and serve the "Keshy Yena", run a sharp knife around the sides of the baking dish. Place a serving plate upside down over the dish and, grasping plate and dish firmly together, invert them.

    12. Rap the plate sharply on a table and the "Keshy Yena" should slide out easily. Serve at once.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Americas » Caribbean Islands
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Meat & Poultry » Beef
    Dish » Appetizers



     




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