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Creamy soup filled with chunky vegetables.
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Great for leftover turkey the morning after.
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Three different cooking techniques--microwaving, frying, then baking--takes these potatoes to serving stage ...but the crunchy, cheese-y results make it worth the wait.
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This basic recipe for oven-baked fries gives you potatoes seasoned with thyme and topped with Cheddar cheese.
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Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
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This recipe is an easy alternative to mashed or boiled potatoes. Potatoes are roasted in the oven with fresh parsley, thyme and oregano.
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Sweet potatoes are combined with a tropical blend of coconut and pineapple in a sweet-enough-for-dessert side dish. An easy pecan crumble topping makes this casserole extra special.
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Lots of sugar and half-and-half make this pie's filling sweet, rich and creamy.
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Potatoes, onion, celery, and seasonings are cooked until soft. Creamy cheese soup and cream are stirred in, creating this smooth mellow soup.
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Polish sausages slices and potatoes are baked together in a creamy sauce to make this hearty brunch casserole.
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This recipe is by William Norwich and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Little baked potatoes are scooped out, filled with a flavorful mixture of green salsa and butter, and topped with white Cheddar cheese before being broiled to a golden brown. It's a different appetizer that's great for Cinco de Mayo.