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Here's a great way to use up leftover corned beef from St. Patrick's day or to stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter make it taste oh-so-good.
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This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
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This recipe is by William Norwich and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy baked potato stacks with Parmesan and garlic! So easy to make in a muffin tin.
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Steamed potatoes and carrots are tossed with herbed lemon butter. You could toss any steamed veggies with this flavored butter.
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This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.
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This shepherd's pie recipe with ground turkey couldn't be easier. It's a great way to use up leftover mashed potatoes and is quick and easy to make.
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German farmer's breakfast with potatoes, eggs, green onion, bell peppers, parsley, and chopped ham. Also called Bauernfruhstuck.
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Smoked turkey leg meat adds a savory flavor to a corn and potato chowder enriched with half-and-half cream.
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Get Potato Leek Soup Recipe from Food Network
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Get Russet-wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce Recipe from Food Network
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Get Gomes Recipe from Food Network