Make and share this Sweet Potatoe Balls #SP5 recipe from Food.com.
Author: skpuente
I found this on a website called frugal living, and it's a great way to make use of a small amount of leftover potatoes. It tastes best after it's been refrigerated for a while, so plan ahead. Note..I...
Author: Terri Newell
For a colorful potato dish, use red-skinned potatoes. If the smaller potatoes are unavailable, then use larger ones and cut each into six or eight pieces. This came from Kraft Holiday Homecoming. I have...
Author: internetnut
I call this freezer cheesy potatoes because I always make a double recipe and before baking, freeze half of it for another time. I use foil pans and cover with aluminum foil. I thaw in the refrigerator...
Author: Chris from Kansas
This is a delicious potato salad that celebrates the tastes of summer. I found that using only sour cream for the dressing made it a little too rich tasting, so the yogurt adds a bit of a bite. Topped...
Author: Nif_H
A recipe I really liked based on one from JoAnna Lund's Cooking Healthy with Splenda. So, you can substitute Splenda back in if you so desire. JoAnna's hint: "Thaw green beans by placing in a colander...
Author: mersaydees
Author: Eugenia Bone
Nikujaga is a Japanese recipe with thinly sliced meat (usually beef scraps) and potatoes as main ingredient. It has soy sauce based sauce and can be served as a main dish or side dish. Making nikujaga...
Author: Pearl Ishizaki
Make and share this Uncle Bill's Microwave Potato Wedges recipe from Food.com.
Author: William Uncle Bill