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    You are in: Home / Cookbooks / One Potato, Two Potato, Three Potato, Four.....
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    127 recipes in

    One Potato, Two Potato, Three Potato, Four.....

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    From November 2005 issue of Better Homes and Gardens. You can prepare your own tapenade at home. Smaller formed patties are ideal as appetizers.

    Recipe #146881

    2 Reviews |  By Nose

    This is a salad in the style of Provence (Southern France, on the Mediterranean). Aioli is a garlic mayonnaise popular in that region, often served with vegetables and fish. Homemade mayonnaise includes raw egg yolk, which brings a small risk of salmonella contamination. You can now get pasteurized eggs in stores, or if you are very concerned, you can add the garlic, basil, lemon juice, and seasonings to commercial mayonnaise, though it won't be exactly the same.

    Recipe #116360

    I found this one while wandering the website of the Australian Vegetarian Society's website. It really reflects how modern Aussie cuisine has been influenced by other regions of the globe. Plan to try this soon but posting it untried for the Zaar World Tour. As presented it uses the original ingredients with my interpretation of how to prepare the dish. Cooking time is estimated.

    Recipe #142388

    Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.

    Recipe #157062

    Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.

    Recipe #134915

    This recipe is from Mrs. Rudolph Hellwege and Mrs. Otto Hemmann, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782

    Recipe #39291

    I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.

    Recipe #138636

    102 Reviews |  By Rita~

    Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)

    Recipe #60560

    From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.

    Recipe #142928

    I will make extra mashed potatoes just for these. They are great as a different appetizer or served with a salad or soup for lunch or a light dinner.

    Recipe #132303

    4 Reviews |  By Lene

    This makes a lovely change from everyday mash and can be served in exactly the same way. I like to throw the coriander into the pan of boiling sweet potatoes for just a few seconds before I drain them. It somehow softens the flavour a little while fixing the colour at a lovely bright green.

    Recipe #112677

    Almost like eating hummus but with a more subtle flavour.

    Recipe #133629

    A sinfully good potato dish!

    Recipe #20091

    My mom made these a lot, as they were one of my dad's favorites. Now I serve them to my family at breakfast, lunch or dinner! They are delicious with anything or all by themselves! Enjoy!

    Recipe #26121

    This recipe is an adaptation of a recipe which was printed in Cooking Light. We enjoy this recipe because it is quick, filling, and inexpensive to prepare.

    Recipe #26478

    4 Reviews |  By ms_bold

    I adopted this recipe. The sauteed fennel and onion are a wonderful blend of flavors with the Gruyere cheese and potatoes. This is true comfort food stepped up a notch.

    Recipe #75679

    I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Recipe #78432 recipe.

    Recipe #77231

    These potato croquettes, originally of European origin, have been enthusiastically adopted by the Japanese, and are readily found in shops and restaurants in Tokyo. Serve with a drizzle of Tonkatsu sauce, on a bed of shredded cabbage. For ease of preparation, assemble all the ingredients before beginning. You can make your own Tonkatsu sauce (a recipe follows, which can be doubled if you wish) or buy some commercially made. The Bull-Dog brand" (burudoku tonkatsu soosu) is popular in Japan. Preparation time does not include chilling time.

    Recipe #78082

    1 Reviews |  By Sue Lau

    This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.

    Recipe #78188

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