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    You are in: Home / Cookbooks / One Potato, Two Potato , Three Potato, Four!
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    178 recipes in

    One Potato, Two Potato , Three Potato, Four!

    These are all my recipes with 4 reviews!
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    Recipe courtesy Melissa Stadler for 2011 Cooking Channel, Show: The Perfect 3 Episode: Cookies

    Recipe #481146

    This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

    Recipe #109554

    A vegetarian loaf that even meateaters will love! Adapted from Partyline with the Hearty Boys.

    Recipe #190953

    This is a good syrup that can be used in many ways. This recipe gives instructions for canning. It will make 4 half-pints.

    Recipe #54760

    This recipe steals a technique from fried chicken recipes to come up with a coating for the steaks that stays crispy! Adapted from America's Test Kitchen Family Cookbook.

    Recipe #357897

    A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.

    Recipe #71926

    Broccoli, with shitake mushrooms, simmered in a spicy sauce, YUM! Adapted from Vegetarian Times magazine. If you like, you may use fresh shitake mushrooms in place of the dried ones. I would use about a cup of fresh ones. Substitue vegetable broth for the soaking water, about 1/3-1/2 cup.

    Recipe #192197

    I got this recipe from The Woman's Day Encyclopedia of Cooking, Vol. 8. A great way to use fresh peaches!

    Recipe #65862

    In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch. They only take 5 - 10 minutes to make! Adapted from Mezzetta web site. Cheese is produced in New England, the West and the Mid West.

    Recipe #134849

    I found this on another site and tweeked it just a little, adding lemon juice. Great with a holiday meal, or any weeknight is great too.

    Recipe #457784

    This is what I drink now instead of soda! So easy and so much better for you too! Use what fruit juice you like, but apple, grape and cranberry are favorites! This will be a favorite for kids and adults on hot summer days. Aadapted from Whole Foods.

    Recipe #361145

    Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!

    Recipe #222312

    These look so good, I've got to make some soon! Made with peach and raspberry preserves! Putting here for safekeeping. Adapted from Southern Living magazine.

    Recipe #457444

    Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained(if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. storebought or their own homemade berebere spice.

    Recipe #456171

    I had fun creating this for the RSC contest-2009! I must say I loved it and I hope you do too! I had a great list of ingredients to pick from.

    Recipe #384240

    If you like it spicy, use the larger amount of curry paste(try Green Curry Paste Recipe #39109). Adapted from Vegetarian Times cookbook.

    Recipe #161285

    I make these with veggie hot dogs! From Southern Living magazine, July 2012.

    Recipe #491791

    In Finland, they eat lots of berries, blueberries being one of their favorites. I have made this vegan by using non dairy milk, but in Finland they use fresh cow's milk. Adapted from Gimme Some Oven.

    Recipe #501599

    Easy and quick to put together, these burgers deliver in the taste department too. Made for the Raiders of the Lost Pantry Contest, 2013

    Recipe #501182

    This slaw stays crisp because the vegetables are sliced, not grated. You will be carried away with the buttermilk/caraway combination dressing. Adapted from Moosewood Restaurant New Classics cookbook. Cook time is chill time.

    Recipe #264522

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