Make and share this Garlic-Herb Mashed Potatoes recipe from Food.com.
Author: evelynathens
Author: Elma W. Bagg
Looking for yummy South American recipes for the Zaar World Tour#7, I came across this on the internet. Enjoy!
Author: Sharon123
I believe this came from TOH a long time ago. I've been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers...I like making hashbrowns...
Author: Chef on the coast
This makes the perfect accompaniment to any curry - vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go. Recipe courtesy...
Author: Sandi From CA
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Author: Andy Baraghani
Layers of potato and onion cooked in butter and stock. A delicious savoury potato dish that makes a great accompaniment to meat, fish, or vegetarian dishes. To make the dish more substantial, add some...
Author: NotQuiteVegetarian
Make and share this Gnocchi in Tomato Cream sauce. recipe from Food.com.
Author: dale7793
Make and share this Boureki (A Recipe from Crete) recipe from Food.com.
Author: evelynathens
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Author: Michael Lomonaco
I made this recipe last year for Thanksgiving. It's very good and saves a lot of time. You may have to lengthen your crock pot cooking time.
Author: clw721
These sound a little odd, but believe me they are GREAT! I love these mashed taters, and hope you do too!
Author: Miss Diggy
Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe....
Author: KittyKitty
You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is...
Author: DailyInspiration
I saw this on cooking live. It was a cooking for singles show. I love this as it is fast to make and very tasty. You can also top this with parmesan cheese.
Author: opelgtman
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Author: Claire Saffitz
If you've ever been to Fleming's, then you know that these are hands down the best potatoes ever!! There is another recipe on here for this same thing, but it is slightly altered. I believe this is the...
Author: AZFoodie
Easy and goes great with roasted or grilled meats. Use fresh rosemary, if you have it. Lovely! :)
Author: Messy44
I'm on orders to eat fresh salmon at least once a week or preferably two or three times so always on the lookout for something fresh and easy and this recipe from Australian Good Food seems to fit the...
Author: ImPat
The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.
Author: Mark Bittman
Another one of those things that you put together when you crave something and are cleaning out the fridge! This comes together fast, esp if you have leftover mashed potatoes or use instant. If by any...
Author: LAURIE
I've never had any other twice baked potato as good as these! To save time, I will "bake" my potatoes in the microwave for 20 minutes on high. Feel free to add anything you want to give them your own signature...
Author: the6-sranch
Make and share this Cheesy Bacon Baked Potatoes recipe from Food.com.
Author: OzMan
Make and share this Easy Stove Top Candied Sweet Potatoes recipe from Food.com.
Author: Adam K.
If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!
Author: Kittencalrecipezazz
Author: Bruce Aidells
The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated,...
Author: TxGriffLover
Looked all over zaar for this recipe and was surprised not to find it! This is our favorite summer potato salad recipe. The recipe comes from the cookbook "Hellmann's Mayonnaise - Over 100 Ways To Bring...
Author: - Carla -
These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used....
Author: Nif_H
This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad...
Author: Mamas Kitchen Hope
This is a nice casserole dish that can be a side dish for either breakfast or dinner. From Bon Appetit, July 2004.
Author: lazyme
Tomatoes add a bit of color, and onions and white wine add extra flavor to this delicious side dish. Try it with my Baked Salmon with Creole Mustard Sauce, also posted on this site. From Bon Appetit, February,...
Author: Epi Curious
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight...
Author: Bruce Aidells
This is the my family's French Canadian version of Shepherds pie, which we call Pate Chinois. It's easy to make, cheap and very delicious. Serve with a nice loaf of crusty bread.
Author: Nat Da Brat
An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.
Author: SusieQusie
Make and share this Gamja Sogogi Jorim (Korean Braised Potatoes and Beef) recipe from Food.com.
Author: Broke Guy
This recipe is from the Dining in Dallas (1979) cookbook. It is from The Rib, a wonderful restaurant from long ago Dallas.
Author: m0m7772