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For his challenge, Casey traveled north to Libertine Brewing Company in San Luis Obispo to take on the "Tot-cho Bro Challenge", a 6.5-pound challenge which features 8 sliders topped with bacon, cheese, and pickles, and a massive bowl of tater tots loaded with toppings of homemade beer cheese sauce, shredded yellow and white cheddar cheeses ...
Peel and slice up the potatoes into about ¼ disks. Add them into the zipper bag and drizzle the oil into it, then add the spices and shake it up, until all the taters are evenly coated!
Remove the bacon and onion mixture to a plate with a slotted spoon and set aside. Slice the potatoes into 1/4-inch slices. Add the potatoes to the skillet, sprinkle with the kosher salt, and ...
Since 1960: "Crimson Burger" (7-ounce seared beef patty topped with homemade baked spicy mac and cheese made with elbow pasta, milk, red pepper flakes and sharp cheddar; 4 strips of bacon and ghost pepper Jack cheese on a toasted sesame seed bun); "Harvard Double" (two beef patties topped with bacon, cheese, grilled peppers & onions and ...
Potato dumplings with sheep cheese and bacon. Bubble and squeak: England: A traditional dish made with leftovers, the main ingredients being potato and cabbage. Cacasse à cul nu: Ardennes department, France: Potatoes, onions, and often meat (bacon or sausage) cooked in a Dutch oven. Canarian wrinkly potatoes: Canary Islands, Spain
Fill the potato skins with bbq pork and top with shredded cheese. Return the potato skins back to the oven and cook until cheese has melted. Top with sour cream, bacon, and green onions. Serve ...
Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1 ⁄ 8 by 1 ⁄ 8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...