6,350 DRIED CRANBERRIES/18 recipes
This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.
They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.
OMG! This is the BEST salad! The only thing I did differently was to add some walnuts instead of cashews. The dressing is extremely refreshing and delicious! You can't go wrong with this recipe!
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.