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Corned beef and cabbage is a dish tailor-made for the slow cooker. This version uses onion powder and garlic powder for added flavor.
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Cubes of pumpkin or other yellow-fleshed squash and potato are cooked in chicken bouillon seasoned with ginger and nutmeg in this creamy soup which is pureed with 2 cups of milk.
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Delicious light chocolate-covered peanuts look like...well, you know. Kids will love making these.
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This recipe is by Jeannette Ferrary and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own salt-and-vinegar potato chips using the DIY recipe and just a handful of ingredients.
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Handed down through the generations, this potato gnocchi recipe is easy to make and is a great alternative to pasta. Try it with your favorite tomato and pesto sauces.
Ingredients: potatoes, flour, egg, olive oil, salt
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Tuesday tastes better with French bistro style steak and potatoes on the menu.
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These are great skewers inspired by Yakitori. I only added the green peppers to give a little different twist.
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Get Bucatini Marinara with Sausage Recipe from Food Network