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cooking.nytimes.com
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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Freeze the ingredients for this potato and corn chowder ahead of time, dump them in your slow cooker, and dinner's ready with little effort.
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For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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Yams are baked with butter, sugar, evaporated milk, eggs and spices, and topped with a mixture of butter, brown sugar and sugar frosted corn flake cereal.
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DRINKING AND COOKING...OVER COOKED THE CHICKEN THOUGHT THE BEER WOULD BRING IT BACK TO LIFE...CHICKEN DIDNT BREATH LIFE BUT TASTE WAS EXCELLENT....
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This recipe has mahi mahi in a flaky crust for a pot pie with fish and vegetables!
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Just when you thought burgers couldn't get any better, we present you with this mind-blowing salmon version.
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Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
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Seasoned potato wedges are baked in the oven instead of deep fried. A fun alternative to french fries.
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Warm and creamy cream of potato soup and sour cream are folded into hash brown potatoes, green onion and cheese. This lovely combo is then heated in the oven until the extra cheese on top melts and everything else is toasty warm.
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This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.