Regional-cuisine/30 recipes

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Boerenkass Soup (Dutch Cheese Soup) recipe

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

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

These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable.

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.

Hassenpfeffer recipe