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Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?

Scalloped Hasselback Potatoes

When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.

So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Recipe Box. EFS Classic: Pancakes Pack on Pounds of Muscle. Many strength athletes struggle with diet.

EFS Classic: Pancakes Pack on Pounds of Muscle

Their goal is to clean it up, but not go on an ultra-strict bodybuilding diet. Protein pancakes are the perfect alternative and they taste great! They’re extremely nutritious, are a great source of protein and contain high, good carbs. Thus, giving the strength athlete the energy they need to train hard. These wouldn’t be recommended in most cases for a competition bodybuilder. Serving Size: 1 large pancake Ingredients 3 Egg Whites 1 Whole Egg 1 Cup of Oatmeal 1 tsp of Cinnamon Optional Ingredients 1⁄4 Cup of Blueberries 1 Ounce of Walnuts 1⁄4 Cup of Sugar Free Pancake Syrup To Make… Blend egg whites, egg, oatmeal and cinnamon together. Nutritional Value No Nuts, Berries or Syrup Calories: 418 Fat: 11 Carbohydrates: 55 Protein: 28 With Syrup Only Calories: 453 Carbohydrates: 67 With Syrup and Walnuts Calories: 653.

Bacon and Cheddar Macaroni & Cheese. 1 Bring a medium (6- to 8-quart) pot of water to a boil.

Bacon and Cheddar Macaroni & Cheese

Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot. 2 Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels. 3 Pour off the fat from the pan (into a metal can or heatproof cup, not down the drain or you’ll potentially clog your pipes) and return the pan to medium-high heat.