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Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

“Scalloped” is an attractive word, isn’t it? 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.
Recipe Box
EFS Classic: Pancakes Pack on Pounds of Muscle Many strength athletes struggle with diet. 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.

EFS Classic: Pancakes Pack on Pounds of Muscle

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

Bacon and Cheddar Macaroni & Cheese