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<!-- There are a ton of cheesy potato recipes out there that use canned condensed soup as the base but making your own cheese sauce is simple and so much more satisfying. --><!-- cheesy potatoes --><!-- What makes them so good? --><!-- Potatoes are the perfect cozy comfort food and when you pair them with a creamy, cheesy sauce, they are just indescribable. Think of steamy, warm, and fluffy potatoes in a savory gooey cheese sauce that has garlicky-onion flavors and a hint of sour cream tang. SO GOOD. --><!-- cheesy potatoes --><!-- How to make cheesy potatoes --><!-- Cook the potatoes. Bring a large pot of salted water to a boil and cook the potatoes until fork tender, then drain well. --><!-- Make a roux. While the potatoes are cooking, make a roux by melting butter in a saucepan. When it’s melted, add in the flour and spices and stir until everything comes together. --><!-- Add the milk. Pour the milk in slowly, stirring so the sauce is smooth and creamy. When you’re done adding in the milk, let the sauce come to a simmer so it thickens up. --><!-- Melt the cheese. Add the cheese and some sour cream and stir until melted and creamy. --><!-- Stir in the potatoes. Add the drained potatoes and mix everything up. Sneak a bite or five! --><!-- Bake. Put the potatoes in an oven safe dish and top with cheese, bake until bubbly then dig in. --><!-- potatoes in cheese sauce --><!-- What are the best potatoes for cheesy potatoes? --><!-- There are only two kinds of potatoes that are perfect for cheesy potatoes: Yukon golds (my absolute favorite) and Russets. -->
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<!-- Yukon golds are perfect for cheesy potatoes because they’re slightly starchy, beautifully yellow, and have a rich buttery potato taste. They’re a dense potato with a thin skin, and when you use them, you get a more luxurious casserole. --><!-- Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for cheesy potatoes: fluffy, dry, and starchy, when cooked right. For us these are a good second choice. Russets are the more mild potato of the two potatoes I recommend and if you’re a fan of lighter, fluffier potatoes, they make a cheesy potato with a more delicate, fall apart texture. --><!-- Yukon golds: dense, buttery, rich, more potato flavor, sauce won’t be as thick but the potatoes will hold their shape. --><!-- Russets: light, delicate, fluffy, mild potato flavor, will thicken the sauce, but fall apart more. --><!-- If you want the best of both worlds, you can use a mix! --><!-- yukon gold potatoes --><!-- What kind of cheese for cheesy potatoes --><!-- Classic is cheddar with it’s familiar orange glow, but you can also switch it up and use any kind of melty cheese. Some cheeses that will work are: Swiss, marble, Tex-mex, Parmesan, Gruyere, mozzarella, harvarti. Any melty cheese will work great. --><!-- Do you need to peel the potatoes --><!-- That’s completely up to you. There are a lot of nutrients in potato skins and it’s an extra step but I actually do like to peel them just so all the potatoes have the same texture. If you’re a fan of potato skins, just give them a good scrub and leave them on. --><!-- What size pan --><!-- You’ll want to use a 2 quart (8 cups) baking or casserole dish. It can be an 8×8 inch or 11 x 7 inch. As long as it is an oven safe dish with 8 cups capacity, you’re good to go. --><!-- cheesy potatoes --><!-- What to serve with cheesy potatoes --><!-- honey baked ham --><!-- beef tenderloin -->
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target=_blank>view it online</A></P><!-- benishoga --><!-- How to serve --><!-- Yakisoba is typically served as a main or side dish. You can serve it alongside a bunch of other dishes, such as gyoza, chicken karaage, and takoyaki for a fun Japanese feast. --><!-- Tips and tricks --><!-- Prep everything in advance. Make the sauce, loosen the noodles, slice the meat and prep the vegetables. Most of the work is prep, the actual cooking goes very quickly. --><!-- Loosen up the noodles before you add them to the pan. Many packaged noodles come compressed when you take them out of the package. If you add them directly to the pan, you’ll end up breaking them while you’re cooking. Instead, loosen the noodles in warm water and use your hands to gently separate the strands. Make sure to drain the noodles well. --><!-- That’s it! Now you can noodle with the best of the festival yakisoba makers in Japan. Bring a bit of Japan home and noodle away! --><!-- xoxo steph --><!-- If you’re looking for a warm comforting side dish or just a great snack, cheesy potatoes are for you. Creamy, tender potatoes baked in a cheesy sauce until bubbly and golden. Perfect for holidays and big dinners, or anytime you need more cheese in your life. --><!-- If you love potatoes and cheese, this is the ultimate potato casserole. It’s perfect for serving with ham, chicken, pork, or beef. Heck, I even eat it just on its own without a protein. It’s warming, filling, and the best comfort food side dish there is – hearty and homey but delicious enough to serve to company. --><!-- cheesy potatoes --><!-- What are cheesy potatoes? --><!-- Cheesy potatoes are potatoes that are cooked until tender and then baked in a creamy cheese sauce. The potato casserole gets bubbly and hot and the top becomes golden and delicious. Cheesy potatoes are similar to scalloped potatoes but with diced potatoes and a thicker sauce. They’re also a lot easier to make! -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://gg.caeboljk.ru/5s4dfg5wqefr/dfg89we.html"
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://gg.caeboljk.ru/5s4dfg5wqefr/dfg89we.html"><IMG
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width=590></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- how to make yakisoba --><!-- What kind of noodles do you use for yakisoba? --><!-- In English soba always implies buckwheat noodles but the noodles used for yakisoba are not buckwheat at all, they’re actually mushi chukamen, which means steamed Chinese style noodles (“mushi” means steamed, “chuka” means Chinese, and “men” means noodles). They’re very similar to ramen noodles because they’re made with water, flour, and kansui – an ingredient that helps with noodle texture and color. When you buy yakisoba noodles at the store, they come pre-steamed so you just quickly reheat them in sauce. --><!-- What brand of yakisoba noodles? --><!-- There are two popular brands of yakisoba noodles: Myojo and Maruchan. They come steamed, coated in oil, and packed into individual servings. You can find them in the refrigerated section of most Asian grocery stores. If you can’t find yakisoba noodles, you can also use fresh ramen noodles, dried instant ramen packs without the seasoning, or chow mein noodles. They all work great! --><!-- lo mein noodles --><!-- My favorite noodles for yakisoba --><!-- I like to use steamed Chinese noodles for yakisoba. The packages of yakisoba noodles from Japan are super convenient but the noodles tend to break. Since yakisoba is a take on Chinese noodles, I prefer to use Chinese cooked noodles or lo mein noodles. Essentially they are mushi chukamen, steamed Chinese noodles. You can find these in the refrigerated section of Asian grocery stores, they’re usually labelled “cooked noodles,” “oil noodles,” or “lo mein noodles.” --><!-- Yakisoba sauce --><!-- Yakisoba sauce consists of Japanese Worcester sauce, oyster sauce, ketchup, soy sauce, and a bit of sugar. I usually just mix it up at home, but they sell yakisoba sauce as well, in a convenient squeeze bottle. You can find it online or in Asian grocery stores. --><!-- yakisoba sauce --><!-- Japanese Worcestershire sauce --><!-- Japanese Worcestershire sauce is almost like Lea and Perrins Worcestershire sauce, but made completely differently. Typically called “sosu” (ソース), Japanese Worcestershire is a sweet, savory, tangy sauce made from fruits, vegetables, sugar, and spices. It tastes vastly different from Worcestershire sauce. You can buy Japanese Worcestershire sauce online or in Asian grocery stores. The most popular sosu producer in Japan is Bull-Dog and they produce 3 main types of sauce, differing mostly on thickness. For yakisoba we need thin, or usuta sauce. --><!-- Japanese Worcestershire sauce --><!-- Oyster sauce --><!-- Since yakisoba is a Japanese version of a Chinese dish, they use oyster sauce as a seasoning. Oyster sauce is a classic Chinese sauce that’s thick and savory with a hint of caramel sweetness and umami. You can buy it online or the Asian grocery store. It adds an extra oomph to your yakisoba. -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://gg.caeboljk.ru/5s4dfg5wqefr/dfg89we.html"
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width=590></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Saucy, noodle-y, and full of umami, yakisoba is a hearty, all-in-one dish that is absolutely delicious. --><!-- In Japan, when you go to a festival, whether it’s in the spring, summer, fall, or winter, there will inevitably be a yakisoba stand. Neat little piles of yakisoba will be waiting on a giant grill top to be scooped up into containers and handed over to you with a pair of wooden chopsticks. For me, no Japanese festival is complete without slurping up steaming hot, delicious, umami filled yakisoba. I miss living in Japan so much it hurts. When it gets to be too much, I whip up a batch of yakisoba and Mike and I sit on our balcony and eat yakisoba in the fresh air and reminisce. --><!-- yakisoba --><!-- What is yakisoba? --><!-- Yakisoba, literally “fried noodles” in Japanese, is a classic noodle stir fry dish that’s one of Japan’s best known noodle dishes, next to ramen, soba, and udon. It’s a well-loved street food, both made at home and served up in restaurants. If you love fried noodle dishes, you’ll love yakisoba. --><!-- Contrary to the name, yakisoba is not actually made with soba noodles. Yakisoba is a Japanese take on Chinese noodles and is typically made with precooked wheat noodles that you can find at the grocery store. They’re labeled “yakisoba noodles” at the store. --><!-- Yakisoba is extremely easy to make and you can add any ingredient you heart desires. Classic is pork and cabbage, but if you’re skipping out on meat, you can easily substitute in more vegetables or add tofu as the protein. It’s the perfect quick meal and great for dinner and meal prep! --><!-- yakisoba --><!-- How to make yakisoba --><!-- Make the sauce. Mix together Japanese Worcester sauce, oyster sauce, ketchup, soy sauce, and a bit of sugar. --><!-- Prep. Chop all your vegetables and slice your protein into bite sized pieces. Loosen up the noodles. --><!-- Cook. Heat up a bit of oil and cook the protein and vegetables. --><!-- Toss. Add the noodles and sauce and toss until the sauce coats all the noodles and everything is glossy. --><!-- Enjoy. Top with seaweed and ginger and enjoy hot! -->
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width=590></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Ingredients --><!-- 172 g unsweetened shredded coconut 6oz, roughly 2 2/3 cups --><!-- 67 g sugar 2/3 cup --><!-- 45 g all purpose flour 1/3 cup --><!-- 120 g egg whites about 4 egg whites --><!-- Instructions --><!-- Preheat oven to 325°F. Combine the coconut, sugar, and flour in a bowl. --><!-- coconut flakes --><!-- Stir in the egg whites. --><!-- coconut macaroon batter --><!-- Use a cookie scoop to portion out the cookies in mounds and place the mounds on a parchment paper lined baking sheet. --><!-- coconut macaroons ready to bake --><!-- Bake for 18-20 minutes or until the edges are very lightly golden brown. Let cool and enjoy! --><!-- coconut macaroons --><!-- Estimated Nutrition -->
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style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- Super fast --><!-- macaroons --><!-- How long do coconut macaroons last? --><!-- To store and keep your coconut macaroons, keep in an airtight container on the counter for up to 5 days. --><!-- Happy macaroon-ing! I ate five of these for breakfast today >_< --><!-- xoxo steph --><!-- PS – Other things to make with shredded coconut if you have some extra: --><!-- Small Batch Triple Coconut Bread --><!-- Blueberry, Coconut, Dark Chocolate Cookie --><!-- Sunday Brunch: Christmas Morning Coconut French Toast --><!-- Coconut Almond Rice Krispie Treat --><!-- Coconut Macaroons --><!-- Coconut Macaroons --><!-- A good coconut macaroon is a delicious thing: tall and mounded with crisp and crunchy outsides and soft chewy insides. --><!-- Serves --><!-- 16 --><!-- Cookies --><!-- 5 from 4 votes --><!-- Prep Time --><!-- 5 mins --><!-- Cook Time --><!-- 20 mins --><!-- Total Time --><!-- 25 mins --></BODY></HTML>