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French Pastry Pie Crust
My mom found this recipe several years ago, and I still use it today.
Traditional Bakewell Tart
Bakewell tart is a British dessert made with shortcrust pastry filled with raspberry jam and fluffy frangipane. It's traditionally topped with sweet white icing, but I prefer to use chopped almonds. Perfect for a sweet treat at your next afternoon tea party!
Fried Pie Pastry
Pastry recipe for fried pies. Use with your favorite fried pie fillings.
Vinegar and Egg Crust
This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.
No-Fail Pie Crust
This no-fail pie crust is easy to make. I found this recipe years ago and have not used any other recipe since then. This dough freezes very well, and the recipe makes enough dough for three 9-inch pie crusts.
Roasted Potato Salad
This roasted potato salad is a tasty alternative to the typical picnic potato salad. Simply roast red potatoes then toss with bacon, eggs, green onion, celery, and mayo. Pretty easy to make, and you can adjust most ingredients to suit your tastes.
My Mom's Potato Salad with Carrot and Egg
My mom often makes this potato, carrot, and egg salad for dinner, and my family loves it.
Potato Salad—German Kartoffel
My favorite potato salad is this German kartoffel recipe.
Mother's Potato Salad
My mother's potato salad recipe is chunky and flavorful. It is a favorite at our family gatherings. It's best if it's made the day before. Season with salt carefully because the olives will be salty.
Simple Potato Salad
This was one of the first potato salad recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Grandma's Creamy Potato Salad
This potato salad is just like Grandma's.
Pressure Cooker Potato Salad
Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste.
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