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cooking.nytimes.com
This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for sausage muffins with sweet potatoes
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The Polish staples of this soup combine for a hearty and warming meal in a bowl.
cooking.nytimes.com
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
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Black beans, sweet potatoes, and cream cheese combine in these easy vegetarian enchiladas that are perfect for a weeknight dinner.
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Mashed potatoes and Cheddar cheese make a hearty, comforting filling for squares of Pierogi dough.
Ingredients: potatoes, cheddar cheese
cooking.nytimes.com
The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature Make it as close to serving time as possible
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Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
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Two Middle Eastern staples make one great dressing.
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Pumpkin and sweet potatoes are roasted with a medley of spices, then pureed and combined with chicken broth for a smooth soup.
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This delicious recipe features chicken breasts baked in a creamy sauce with almonds over a bed of rice and under layers of cheese and crushed potato chips.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.