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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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    Displaying up to 20 pages of results. To see all results, or register.

    From the Garden of Vegan. Just do what the title tells ya! :)

    Recipe #463413

    In twenty minutes you'll have a shiny HOT pepper chutney that's great to serve with meats,fritters,on rice, or even on omelets! From the New Basics Cookbook.

    Recipe #136802

    Be sure to only buy pure essential oils, not blends or perfumes. This smells so good and will soothe your youngin'.

    Recipe #162219

    Grinding the oats and almonds makes this more kid friendly! A cross between granola bars and Rice Krispies treats! Adapted from Sneaky Chef cookbook.

    Recipe #401296

    This is as easy as pie, and yummy too! From Woman's Day magazine.

    Recipe #88132

    Crispy potato slices with buttery layers of Parmesan cheese make this so very desirable! Adapted from Cooking Pleasures magazine.

    Recipe #155809

    This cake is easy to make and boasts a rich, sweet flavor!

    Recipe #54433

    Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato.

    Recipe #119435

    A favorite quick and easy breakfast dish. The intoxicating smell of baking cinnamon rolls and roasting apples will have you standing around the oven drooling as you peek through the oven window. This recipe originally started from the Pampered Chef recipe “Apple Nut Ring”, but over the years was evolved into a wonderfully amazing breakfast oozing with sweet frosting, plump raisins, pecans, and roasted apples. These are phenomenal served warm with a large glass of milk. Adapted from Sweet Peas Kitchen and she barely adapted it from Pampered Chef. Enjoy!

    Recipe #449429

    This comes from Paula Deen's show Paula's Home Cooking, Episode: Southern Favorites ya'll! This is how I grew up eating deviled eggs. Simple, and delicious!

    Recipe #454362

    When I first tasted this, I had to get the recipe. It is so goooood! Have fun with it! I got this from "Tastes From the Country" cookbook.

    Recipe #33691

    I make this smoothie almost everyday to get my fruit and vitamins!

    Recipe #303554

    I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!

    Recipe #326959

    This wrap makes a scrumptious lunch or dinner that comes together in just a minute! Adapted from Wraps cookbook, loaned by a friend, and put here for safekeeping.

    Recipe #430383

    Gathered from an Indonesian website-kokkieblanda, this is a nice blend of vegetables and flavors.

    Recipe #187213

    From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.

    Recipe #439877

    Pears are now used in all aspects of cooking. Try this salad that's made exciting with pears and a delicious Asian dressing! Adapted from Southern Living magazine.

    Recipe #189833

    This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw. This is a delicious vegetarian entree with the unusual addition of Swiss chard(a plant so high in vitamins and minerals that it has been deemed worthy of growing on planetary space stations!) This is TexMex, but also Spanish and Mexican influenced.

    Recipe #111455

    This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!

    Recipe #174964

    Slices of this cheesy topped corn bread pie go great with steaming bowls of chili or hearty stews! I haven't tried this yet, but sounded so good, and put here for safekeeping. Taken from Whole Foods.

    Recipe #361472

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