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cooking.nytimes.com
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
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Get Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash Recipe from Food Network
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Get Peanut Butter Mug Cake with Chocolate Icing and Potato Chips Recipe from Food Network
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Get Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes Recipe from Food Network
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Get Texas-Style Potato Salad with Mustard and Pickled Red Onions Recipe from Food Network
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Get Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo Recipe from Food Network
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We expect nothing less than fully loaded from our potato skins.
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We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
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Get Miso Noodles with Seared Ahi Tuna Recipe from Food Network
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Ninette Holbrook won the Mezzetta Make That Sandwich Contest with this incredible recipe. The sandwich is sweet, salty, savory, and sophisticated.
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Macaroni, tuna, celery, onion and peas are bathed in a creamy dressing, then garnished with hard-cooked eggs and a sprinkle of paprika. This macaroni salad will remind you of Grandma's. I love this when the weather is warm. One of the basic comfort foods!