564 tater tot recipes

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.

Creamy potato soup made the simplest way: boil and mash potatoes right in the cooking water, then stir in butter, half-and-half, garlic, and paprika. A pantry-staple, single-pot weeknight dinner.

I think homemade foods are generally healthier and better taste than store-bought. I sprouted some mung bean sprouts at home for the second time. Made this salad the first thing this morning after I got up...

Try this recipe.They are great to serve as a party snack.

The pressure cooker certainly shortened the cooking time significantly, and the roast came out so tender. I didn't have tomato juice, so used tomato sauce instead, and the result was still wonderful. Saved it into my recipe box as well.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Sweet sour pickled mushrooms in tarragon vinegar with garlic and a hit of hot sauce. No-cook overnight marinade for an easy antipasto, salad topper, or party appetizer.

Crisp green beans tossed in a spicy white miso glaze with garlic, mirin, and hot sesame oil. This quick Japanese-inspired side dish is ready in 15 minutes and works over rice, noodles, or straight from the skillet.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

Cincinnati 5-way chili: cinnamon and allspice-spiced beef chili ladled over vermicelli, then crowned with beans, onions, and cheddar. Greek-influenced Midwestern original.

Thai pumpkin and coconut cream soup blends shrimp, lemongrass, and chilies into a paste, then simmers cubed pumpkin in coconut milk with basil for a fragrant Southeast Asian first course.

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.