Search Results (4,340 found)
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A favorite dish to eat during Lent, these Irish zucchini and potato pancakes are delicious with sour cream, applesauce, or even ranch dressing.
A favorite dish to eat during Lent, these Irish zucchini and potato pancakes are delicious with sour cream, applesauce, or even ranch dressing.
www.allrecipes.com
Little baby potatoes cozy up to chopped hard-boiled eggs, bacon, broccoli, and Cheddar cheese in a ranch dressing with dill weed for a colorful potato salad.
Little baby potatoes cozy up to chopped hard-boiled eggs, bacon, broccoli, and Cheddar cheese in a ranch dressing with dill weed for a colorful potato salad.
www.chowhound.com
Dill seed, coriander, and chicken broth give this potato gratin complex flavor.
Dill seed, coriander, and chicken broth give this potato gratin complex flavor.
www.delish.com
These oven-roasted golden potato chips will make you think twice about indulging in the deep-fried kind.
These oven-roasted golden potato chips will make you think twice about indulging in the deep-fried kind.
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This pommes de terre Lorette recipe is a classic French side dish made of Duchess potatoes and choux pastry dough.
This pommes de terre Lorette recipe is a classic French side dish made of Duchess potatoes and choux pastry dough.
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This cheesy egg casserole with onion, bacon, and potatoes is like a gluten-free quiche, sure to be a crowd-pleaser at breakfast or brunch.
This cheesy egg casserole with onion, bacon, and potatoes is like a gluten-free quiche, sure to be a crowd-pleaser at breakfast or brunch.
Ingredients:
bacon, milk, eggs, salt, black pepper, cheddar cheese, onion, green bell pepper, potatoes, mushrooms
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S.O.P.P. stands for sausage, onions, potatoes and peppers. This is a simple one-pot meal that tastes delicious, and is easy to whip up for your family in a pinch.
S.O.P.P. stands for sausage, onions, potatoes and peppers. This is a simple one-pot meal that tastes delicious, and is easy to whip up for your family in a pinch.
cooking.nytimes.com
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
www.chowhound.com
A delicious broccoli-cheddar potato skins recipe, perfect for game day.
A delicious broccoli-cheddar potato skins recipe, perfect for game day.
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Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
Cannellini beans and a plethora of vegetables - bell peppers, carrots, celery, potatoes, peas, and spinach - make this healthy soup hearty and satisfying.
Ingredients:
olive oil, onion, carrots, celery, bell pepper, potatoes, tomatoes, white beans, chicken broth, baby spinach, green peas
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Beets, carrots, potatoes, and cabbage combine in a quickly made beef broth using soup bones for a hearty soup influenced by borscht.
Beets, carrots, potatoes, and cabbage combine in a quickly made beef broth using soup bones for a hearty soup influenced by borscht.
Ingredients:
beef, water, potatoes, carrots, celery ribs, beets, onion, garlic, salt, paprika, black pepper, cabbage, tomatoes, tomato paste
cooking.nytimes.com
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest