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Southwest-Style Egg Rolls
Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste.
Southwestern Egg Rolls with Avocado Cilantro Sauce
Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
Air-Fried Pizza Egg Rolls
East meets West in this fusion of pizza and egg rolls, plus they're easy enough to make for those midnight cravings.
You Can Make Cheesecake Factory Avocado Egg Rolls in Your Air Fryer With This Copycat Recipe
They're even better when you don't have to wait for an hour for a table.
Jalapeño Popper Egg Rolls
Four simple ingredients—luncheon meat (such as SPAM®), jalapeños, cream cheese, and Cheddar cheese—fill these jalapeño popper fried egg rolls. Leave the seeds and veins of the jalapeños in if you want a spicier version.
Scalloped Potatoes au Gratin
This is the way my mom made these scalloped potatoes and ham with mushroom soup. I love the recipe because you don't have to add seasonings, and it is consistently delicious. Adding the optional ham slices to the bottom of the pan turns this into a main dish.
Vegan Potato Leek Gratin
This creamy leek and potato gratin is delicious. I've always loved creamy dishes and find that it's difficult to recreate them without dairy. The casserole-style dish is perfect for anyone who is vegan or allergic to dairy.
Au Gratin Potatoes
Simple, simple, simple! This au gratin recipe using frozen hash brown potatoes and canned soup is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish.
Pretty Darn Quick Potato Gratin
This cheesy potato gratin can be quickly prepped with a food processor.
Vegan Potatoes au Gratin
A vegan version of a popular dish that non-vegans will enjoy.
Chef John's Truffled Potato Gratin
I used a mix of brown and lobster mushrooms, which worked very nicely, but this Chef John's truffled potato gratin recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.
Potato and Pumpkin Gratin
A bit of a twist from your standard au gratin potatoes. Layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyère cheese and a hint of thyme make for a tasty and elegant side dish.
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