CREAMY CHEESY POTATOES & MACY’S GIVEAWAY! Oh geez . . . this is your lucky day. This is perhaps my favorite recipe! We make these for almost every holiday dinner, and in between. When I was younger, we would devour these very quickly at the dinner table. If there were any left-overs, we would fight for them! I got smart though . . . These potatoes make a great side dish, but if you need a main dish .. .
Brown Chicken breasts and nestle them in between the potatoes. Today I’m using Red potatoes from last years harvest. You just need to use good Ol` Idaho potatoes. Peel 5 to 6 potatoes if you’re making a 9×13 inch pan. I’m making a slightly smaller dish. This is one of my favorite kitchen tools. I use it for all kinds of kitchen stuff. It slices fingers also . . . Think shoestring. Season with salt, pepper and whatever else pleases you. For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream. You could also use half and half if you like.
If you are making a 8×9 incher like myself, use 1 1/2 cups. A sprinkle of Parmesan is also good. 2 tsp. Bacon and Cheddar Macaroni & Cheese. Dr. Pepper Barbecue Sauce Recipe at Epicurious. Potatoes Romanoff – A Fancy Twice Baked Potato. I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Considering the fact that it’s still about 80 degrees here in LA, I guess this Potato Romanoff dish will have to do Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes.
Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese. Add the salt and pepper Followed by a big dollop of sour cream. Transfer the mixture to a baking dish and plop it on in. Pizza Swirl Bread. I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube].
Yeah. We all do it. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl.
Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1.