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This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Sage adds a savory note to sweet-potato casserole. Best of all: It can be made two days before the meal.
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Have dessert for dinner when you make sweet potato casserole topped with a buttery pecan crumble. Serve at Thanksgiving and Christmas!
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This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime making it great side to any Mexican meal.
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Made with sour cream, bacon, and shredded Cheddar cheese, this salad combines two American favorites: loaded baked potatoes and potato salad.
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
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With a toasted meringue topping, sweet potatoes have never looked fancier.
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I haven't made these cookies, but I have eaten them and they were delicious.
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Deviled eggs get a stuffing of potato salad for a tasty little bite on a summer day. Bring to a picnic, a cookout, or just serve for brunch or a light meal.
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This recipe is by Dorie Greenspan and takes 1 hours 30 minutes, plus 2 hour's refrigeration (minimum). Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: flour, potato, baking powder, butter, salt, egg
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Get Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe from Food Network
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Get Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe from Food Network