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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Onions and celery sauteed in butter, cooked potatoes and processed cheese are combined in this creamy soup made with processed cheese and thickened with flour.
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Vegetarian potato and pinto bean enchiladas smothered in tomatillo salsa and queso fresco. Make it as spicy as you like with the addition of jalapenos to either, or both, sauce and filling.
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Potato bread farls are pan fried to make one of the essential components of an Ulster fry. They taste great on their own with a little salt, or with a fried egg on top.
Ingredients: potato bread, olive oil, salt
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This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
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A bowl of cubed red-skinned potatoes, chopped dill pickle, green onion, and celery get a red wine and olive oil dressing for a potato salad with no mayonnaise or eggs.
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A cheesy potato salad perked up by the addition of crunchy bacon and savory green olives. This one will require that you have a copy of the recipe with you, because everyone will want it!
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Cucumbers are the unique ingredient in this variation on German-style potato salad that is simple to prepare.
Ingredients: potatoes, cucumber, mayonnaise
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This tried-and-true Irish pub-inspired soup is creamy and thick with chunks of potatoes and leeks throughout.
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Lightly seasoned potatoes, zucchini, and red bell pepper are baked together in this easy side dish.
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Get German-Style Potato Salad Recipe from Food Network