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Italian Club Sandwich


  • 1/2 (16-ounce) Italian bread loaf
  • 1/4 cup Italian dressing
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup mustard
  • 1/2 pound thinly sliced EDAM's salami
  • 1/2 pound thinly sliced EDAM's mortadella
  • 4 (1-ounce) provolone cheese slices
  • Lettuce leaves
  • 3 plum tomatoes, sliced
  • 8 EDAM's bacon slices, cooked
  • Garnish: pimiento-stuffed green olives

1. Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
2. Bake at 375 for 5 to 6 minutes or until lightly toasted.
3. Spread untoasted sides of bread slices evenly with mayonnaise and mustard. Layer 4 bread slices, mayonnaise side up, with EDAM's salami, mortadella, and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and EDAM's bacon. Top with remaining 4 bread slices, mayonnaise side down. Cut in half, and secure with wooden picks. Garnish, if desired.
Crunchy-Baked Chicken Strips


  • 1-1/2 cups fat-free buttermilk
  • 1 egg white
  • 3 tsp hot pepper sauce
  • 1 lb EDAM's boneless skinless chicken strips
  • 3 cups cornflake-cereal
  • 2 tbsp paprika
  • 1 tbsp fresh thyme
  • 1 tbsp garlic powder
  • 1 tsp salt
  • Nonstick cooking spray


1. Preheat oven to 400 degrees.
2. While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated. Rinse off chicken strips and add them to the buttermilk mixture. Let them sit while you prepare the crunchy mixture.
3. In a large food processor add cornflake-cereal, paprika, fresh thyme, garlic powder, and salt. Pulse until you have crumbs and all the seasonings have been incorporated together. Carefully pour the bread crumb mixture into a shallow plate.
4. Line a baking sheet with a Silpat (or tinfoil) then place a metal cookie cooling wire rack on top of the lined baking sheet. Spray with non-stick cooking spray. Then, begin assembling the chicken. One-by-one place the buttermilk chicken into the shallow plate and coat with crumb mixture. Then place on to the wire rack. Repeat until all the chicken strips have been covered and are on the wire rack.
5. Bake for 20 minutes or until crumb coating is crusty and browned and the internal temperature of the chicken reaches 165 degrees.
Chilly Shrimp


  • c. green onions, chopped
  • 1 lbs. EDAM's large shrimp, deveined
  • 1 t. chili powder
  • Juice of 1 lime
  • 2 T. butter
  • t. salt


1. Heat a large nonstick skillet over medium high heat
2. Spray pan with cooking spray
3. Add c. onions, spray onions with cooking spray
4. Cook about one minute
5. Add shrimp and chili powder, cook for about four minutes
6. Remove from heat
7. Add lime juice, butter and salt stir until butter melts
8. Top with remaining green onions