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These savory potato waffles are similar to potato pancakes, but in waffle form. The batter consists of onion, garlic, and mashed potatoes cooked until golden brown in your waffle iron. Serve with fish or chicken and sauteed apples.
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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Prepackaged meat substitutes are a wonderful transitional food and can really satisfy the appetites of new vegetarians and omnivores alike. This taco filling...
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
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This is an easy sweet potato side dish with pecans and cornflakes!
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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A classic potato-leek soup recipe.
Ingredients: fat, sugar
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Crunchy potato chips are a game changer in this classic sandwich.
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Baked sweet potato wedges are tossed in a rosemary and olive oil blend creating a colorful and tasty side dish.