Liechtenstein cuisine/2 recipes

Make your ribs taste a bit sweet with this easy crockpot recipe that is 100% stress free!

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.

Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!

Indulge into this rich and decadent cake that is perfect for chocolate lovers!

Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops!

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.