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    You are in: Home / Cookbooks / POTATOES, SPUDS, TATERS!!!
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    469 recipes in

    POTATOES, SPUDS, TATERS!!!

    Potatoes, ahhh, my favorite food! Pasta and Perogy are a close second and in separate cook books. Photo is by cookiedog for Roasted Red Potatoes #203449.
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    From the More Vitality Cooking, 1997, this is a surprisingly different potato salad recipe! NOTE: The original recipe calls for peeling the potatoes, but since I like the skins, they're left on!

    Recipe #328022

    Too hot to turn the oven on? You can still have delicious creamy potatoes with this savory recipe. Peeling is optional, and any kind of parmesan you have is fine. Note: Thanks to the reviewers who made this the second-place winner! I've noted the things you said, and made a few adjustments. Note: This is a stovetop recipe. I do not recommend making it in the oven. Although it can be done successfully, it takes about twice as long to cook using raw potatoes. Using cooked or partially cooked potatoes does not give the sauce a chance to thicken properly. The dish also has a serious tendency to scorch in the oven.

    Recipe #384249

    This is a basic, cheap vegetable side dish that is filling and it gives you something to do with canned veggies that is a little different.

    Recipe #158767

    This is a fast,economical,& easy side dish you can throw together at the very last minute - no bothering with peeling potatoes and no chopping. Originally from an old issue of Taste of Home.

    Recipe #59156

    I bought a 1972 Family Circle cookbook today at a used bookstore, and laughed out loud when I saw this recipe due to the recent controvery here at Zaar surrounding "german" potato salad. I post it here not because I think it sounds yummy (actually, I think it sounds kind of yucky), but for historical purposes. About this recipe, Family Circle says, "This old-fashioned winner goes modern with quick-fix potatoes and lots of crisp bacon chips in a hot spicy dressing."

    Recipe #34542

    This rich Auvergnat specialty, Truffade, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak. This recipe was first published in Saveur Magazine in Issue #115 When we made it, we added crushed red pepper flakes (for those who were able to eat it), used butter (1 3/4 oz) instead of oil, half an onion (chopped real fine) & 4 cloves of garlic and a mixture of herbs - whatever you fancy or have available!!!

    Recipe #379631

    5 Reviews |  By Bergy

    Wonderful as a side dish or for breakfast/Brunch. It is quite high in fat especially if you use dripping to fry them.

    Recipe #21389

    This past weekend I went on a camping trip and my assignment was to bring the potato salad. I wanted it to be absolutely perfect so I started messing around with recipes the week before and threw out a few batches before I came up with this. The roasted potatoes enhance the flavor of the garlic and bacon and makes this a great tasting combination. This is best made at least a day ahead so that the bacon flavor can really combine and penetrate the potatoes. Everyone absolutely loved it and I hope you do to.

    Recipe #302890

    I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

    Recipe #376387

    I was looking to make something easy with the lovely bag of new potatoes my honeybunny brought home and came up with this. His only comment? "Honey, you should have made more!" The smell of rosemary fills the house; it's wonderful! There are probably similar recipes but this was absolutely delicious and an excellent pairing for steak!

    Recipe #343510

    Layers of thinly sliced potatoes are covered in butter and seasonings and topped with a blanket of kielbasa. It takes almost no time to prepare if you use a mandolin to slice the potatoes.

    Recipe #160283

    There are a few recipes posted on Zaar with the same title; however, this recipe has several different ingredients and it is prepared on the grill. Easily one of the best potato dishes to come from this region. Some advance prep may be needed, you can "carmelize" several heads of garlic for use in other recipes. From Adventures in Grilling

    Recipe #372732

    1 Reviews |  By SVSOUZA

    From Easy Entertaining with Michael Chiarello. I can't wait to eat them. Living in Napa, I often find it interesting as to what people consider to be "napa fare"

    Recipe #237731

    Adapted from MS Living November 2008

    Recipe #339174

    Cheddar cheese, bacon, and a panko coating make these a satisfying side dish. From Cooking Light.

    Recipe #309676

    Another recipe that comes from the 1995 Vegetarian Times Complete Cookbook. Time spent frying these cakes depends on how many can be made at one time!

    Recipe #368123

    2 Reviews |  By 2Bleu

    Meat, potatoes, vegetables..... All in one scruptious baked potato! A great meal using leftovers too. You can opt to quick-cook the potato in the microwave (without the foil!), but for an extremely moist and creamy potato, follow the instructions and take the long route. Either way it's a meal fit for a king.... or queen. ;)

    Recipe #368886

    4 Reviews |  By JeanieK

    This wonderful dish has been a family favorite since I was a child. I think I remember my mom getting the recipe out of the local newspaper back in the early 70's. It tastes like a loaded baked potato to me, only better! It is great for the holidays, especially the 'dairy' ones.

    Recipe #350194

    My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.

    Recipe #365516

    Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.

    Recipe #365835

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