Search Results (2,414 found)
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Classic green bean casserole is topped with mashed potatoes, toasted under the broiler, then topped with French fried onions.
Classic green bean casserole is topped with mashed potatoes, toasted under the broiler, then topped with French fried onions.
www.allrecipes.com
This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
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Have dessert for dinner when you make sweet potato casserole topped with a buttery pecan crumble. Serve at Thanksgiving and Christmas!
Have dessert for dinner when you make sweet potato casserole topped with a buttery pecan crumble. Serve at Thanksgiving and Christmas!
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This mayonnaise-free potato salad has the added bonus of blue cheese and chives folded in at the end. It is a flavorful picnic food or side dish.
This mayonnaise-free potato salad has the added bonus of blue cheese and chives folded in at the end. It is a flavorful picnic food or side dish.
Ingredients:
potatoes, balsamic vinegar, olive oil, dijon mustard, basil, salt, black pepper, onion, blue cheese, chives
www.delish.com
"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
Ingredients:
parsnips, brussels sprouts, pearl onions, cauliflower, celery, olive oil, sage, thyme, milk, yellow onion, parsley, butter, flour, heavy cream, egg
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Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient that replaces traditional butter to make the sweet potatoes light and fluffy.
Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient that replaces traditional butter to make the sweet potatoes light and fluffy.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Ingredients:
butter, olive oil, onion, carrot, celery, cloves, flour, chicken broth, potatoes, half and half, red peppers, thyme
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This beef and potato casserole is baked with a cheese sauce and mushrooms. It's a filling crowd pleaser!
This beef and potato casserole is baked with a cheese sauce and mushrooms. It's a filling crowd pleaser!
Ingredients:
potatoes, olive oil, beef, onion, tomato sauce, worcestershire sauce, butter, flour, milk, cheddar cheese, mushrooms
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, butter, shiitake mushrooms, brie, heavy cream, garlic, thyme, parmesan cheese, bread crumbs
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This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
Ingredients:
smoked bacon, onion, celery, chicken broth, potatoes, flour, ranch dressing, half and half, sour cream, cheddar cheese, green onion
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.