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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.
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This is a creamy, rich pureed soup. Try it with some fresh Italian or French bread, or garnish with croutons.
Ingredients: potatoes, onions, flour, butter, milk, parsley
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.
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It looks, smells, and tastes like pizza, with one delicious difference: The crust is made of mashed potatoes. You'll have to use a fork to eat this pie, since the slices aren't sturdy enough to hold in your hand.
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You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
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With added carrots and green beans, and using non-fat milk, this healthier version of ham and potato soup turns out great every time.
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Mashed potatoes are baked with cubed, white bread, sausage, green pepper and onion. Substitute turkey sausage if you prefer. This dish freezes well.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Oven-Fried Fish with Potato Salad Recipe from Food Network
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Twice baked potato casserole is a simple way to use all the ingredients for twice baked potatoes but in a creamy casserole-form.
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Meat and potatoes - along with beans, bacon, and onion - are baked into a satisfying casserole.
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This is an excellent slow-cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes. Add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed, or garnish the soup with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.