Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 11 recipes
2 lbs russet potatoes , peeled and cut into chunks 1/3 cup half-and-half 2 tablespoons butter 1 -2 tablespoon coarse grain mustard 1/4-1/2 cup caramelized[...]
Source: food.com1 cup diced baking potato 3 tablespoons water 1 lb onion , sliced 1/3 cup water 1 tablespoon chopped fresh sage 1/2 teaspoon salt 1/4 teaspoon black pepper[...]
Source: food.com2 tablespoons olive oil 1 1/2 cups onions , diced 1 tablespoon sugar 3 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup asiago[...]
Source: food.com1/4 cup light butter 4 cups chopped onions 2 teaspoons brown sugar 1 tablespoon white balsamic vinegar (optional) 2 1/2 lbs peeled and cubed baking potatoes[...]
Source: food.com3 tablespoons unsalted butter 3 tablespoons olive oil 2 1/4 lbs onions , chopped (about 7 cups) 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1[...]
Source: food.com1 lb buttermilk bread, cut into 1/2 inch cubes 8 tablespoons butter 2 large yellow onions , chopped medium 1 1/2 lbs fresh white mushrooms , cleaned and[...]
Source: food.com1 tablespoon canola oil 2 large onions , thinly sliced 1 teaspoon salt , divided 1 1/2 lbs medium red potatoes, quartered 3 garlic cloves , peeled and halved[...]
Source: food.comcornmeal , for pan 2 teaspoons extra virgin olive oil 2 cups onions , thinly sliced 2 cups frozen artichoke hearts , thawed and sliced 1 cup sliced red bell[...]
Source: food.com3 lbs yukon gold potatoes , peeled and quartered 1 3/4 teaspoons salt , divided 2 tablespoons butter or 2 tablespoons margarine 1 tablespoon olive oil 2[...]
Source: food.com1 1/2 teaspoons canola oil 6 cups sliced red onions 3/4 cup sliced green onion 1/8 teaspoon kosher salt 2 tablespoons chinese black vinegar 2 tablespoons low[...]
Source: food.com1 lb buttermilk bread, cut into 1/2 inch cubes 8 tablespoons butter 2 large yellow onions , chopped medium 1 1/2 lbs fresh white mushrooms , cleaned and[...]
Source: food.com