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A mixture of cream of mushroom soup and tomato sauce is the base for this slow cooker beef stew with potatoes and carrots.
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Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch.
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Beef chuck is stewed with onions, carrots, and potatoes in a stout beer-infused broth, cooked in a slow cooker until impossibly tender.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!
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Any sage-spiked pork sausage can be used as the filling for this luscious potato cake.
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Spiced with ginger, garlic, cumin, and red chiles, this chicken curry with potatoes, bell peppers and yogurt is so easy to make and so tasty.
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Roasted vegetables with flavor!
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potato wedges are lightly spiced, and baked until golden brown.
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Show your USA pride with this patriotic pizza! With pepperoni for the stripes, purple potatoes for the sky, and mozzarella balls for the stars, you'll find yourself saluting with every slice!
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This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.