Search Results (2,395 found)
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This baby food smoothie made with sweet potato, strawberries, yogurt, orange juice, and banana is a great breakfast option for a toddler.
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This hearty broccoli soup includes chopped onion, carrots, and potato.
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This mayo-free potato salad combines new potatoes with gorgonzola, walnuts, and other fresh ingredients.
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This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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Vegetables simmered in chicken broth are combined with milk and processed cheese in this soup which is thickened with instant potato flakes and served with a garnish of crumbled bacon.
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A little nutmeg in the batter heightens the sweet potato flavor, and finely chopped pecans give an interesting crunch. These wonderful waffles will warm you up on a cold morning.
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I haven't made these cookies, but I have eaten them and they were delicious.
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Deviled eggs get a stuffing of potato salad for a tasty little bite on a summer day. Bring to a picnic, a cookout, or just serve for brunch or a light meal.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 1 hours 30 minutes, plus 2 hour's refrigeration (minimum). Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: flour, potato, baking powder, butter, salt, egg
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
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With a toasted meringue topping, sweet potatoes have never looked fancier.