Liechtenstein cuisine/30 recipes

Add an Indonesian flavor to your chicken with this spicy and delicious recipe.

If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!

From the Allgaeu area.

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.

Very good with a dollop of plain yogurt or sour cream on each patty.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

This delicious passover cheesecake is a hit, delicious and creamy.