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Twice baked potato casserole is a simple way to use all the ingredients for twice baked potatoes but in a creamy casserole-form.
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Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
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This beef and potato casserole is baked with a cheese sauce and mushrooms. It's a filling crowd pleaser!
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This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
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This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a creamy, rich pureed soup. Try it with some fresh Italian or French bread, or garnish with croutons.
Ingredients: potatoes, onions, flour, butter, milk, parsley
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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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A sweet potato and turkey frittata recipe
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Meat and potatoes - along with beans, bacon, and onion - are baked into a satisfying casserole.
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I have tried every potato salad around but I keep coming back to my version of my mother's (a brand new great grandma!!) potato salad There seems to be the theory...