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Mix apples and blue cheese together for a tasty combination of sweet, creamy, salty, and tangy. Toss them into potato salad and you'll have a terrific addition to any picnic, cook-out, or barbeque.
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Serve latkes topped with applesauce.
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A hearty old-style Italian dish, New York City style, has browned chunks of sausage, potatoes, red and green peppers, and onions baking together with wine and seasonings.
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Peanut butter is the secret ingredient in these sweet potato and black bean roll-ups that everyone in the family will devour. Serve with sour cream and salsa!
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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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 recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
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This mayonnaise-free potato salad has the added bonus of blue cheese and chives folded in at the end. It is a flavorful picnic food or side dish.
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Tender, crisp-edged home fries start their lives as baked potatoes, either fresh-made or leftovers. That's the secret to their texture.
Ingredients: potatoes, butter, onion
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Bet you can't eat just one helping!
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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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Delicious, fragrant muffins packed with the wholesome goodness of sweet potatoes and pecans.