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Chef John uses cubed potatoes instead of mashed in this delicious version of a classic Irish side dish. For this recipe, it's a whole meal when topped with a poached egg.
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This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.
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In Korea, chefs typically create stir-fries with just one kind of vegetable, like lotus root. Tradition is broken here with an assortment of vegetables, including Jerusalem artichokes and parsnips.
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Gluten free cheesy egg bake? Try our tasty version thanks to Bisquick® Gluten Free mix.
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Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.
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Start with potatoes, carrots, onions, and celery, and then you decide what other vegetables go in to the pot. Cream of celery soup and parsley are added once the vegetables are tender.
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This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.
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These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).
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Using low-fat, low-sodium cream of mushroom and omitting the soup mix, this tender pot roast has less sodium than the traditional version. The addition of carrots, potatoes, and string beans contributes to flavor as well as texture.