Search Results (2,406 found)
www.delish.com
Use leftover sweet potatoes a second time in these biscuits.
Use leftover sweet potatoes a second time in these biscuits.
www.delish.com
These flaky biscuits make an attractive, dusky-orange topping for Vegetable Potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
These flaky biscuits make an attractive, dusky-orange topping for Vegetable Potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
www.allrecipes.com
These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.
These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.
Ingredients:
potatoes, yukon gold, butter, mayonnaise, mustard, sour cream, celery, red onion, pickles, green bell pepper
www.allrecipes.com
Hash brown potatoes are combined with cream of potato soup, cream of celery soup, sour cream, onion and green bell pepper. Parsley, paprika and shredded cheese add the finishing touches to this rich and creamy dish, which can be prepared a day in advanced and refrigerated.
Hash brown potatoes are combined with cream of potato soup, cream of celery soup, sour cream, onion and green bell pepper. Parsley, paprika and shredded cheese add the finishing touches to this rich and creamy dish, which can be prepared a day in advanced and refrigerated.
www.allrecipes.com
Use leftover mashed potatoes in this flavorful whole wheat flatbread.
Use leftover mashed potatoes in this flavorful whole wheat flatbread.
www.delish.com
A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing tossed with tender potatoes.
A favorite at barbecues, picnics and buffets, this classic potato salad features a cooked, sweet 'n' sour salad dressing tossed with tender potatoes.
www.allrecipes.com
An oldie but a goodie! A family recipe of ground beef and potatoes layered with mushroom soup and onion, and topped with Cheddar cheese.
An oldie but a goodie! A family recipe of ground beef and potatoes layered with mushroom soup and onion, and topped with Cheddar cheese.
www.allrecipes.com
This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
www.allrecipes.com
No need for a foil packet when you use your gas grill to cook up these garlic and olive oil potato wedges redolent with rosemary and thyme.
No need for a foil packet when you use your gas grill to cook up these garlic and olive oil potato wedges redolent with rosemary and thyme.
www.allrecipes.com
Mashed potatoes and chopped spinach are baked with sour cream, butter and chives, and shredded Cheddar cheese is melted on top.
Mashed potatoes and chopped spinach are baked with sour cream, butter and chives, and shredded Cheddar cheese is melted on top.
Ingredients:
potatoes, spinach, sour cream, butter, green onions, salt, black pepper, cheddar cheese
www.allrecipes.com
These yummy morsels of potato are a tasty take on Irish boxty and are a great way use up leftover mashed potatoes.
These yummy morsels of potato are a tasty take on Irish boxty and are a great way use up leftover mashed potatoes.
Ingredients:
potatoes, flour, cheddar cheese, salt, black pepper, egg, ranch dressing, milk, vegetable oil
cooking.nytimes.com
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.