12,969 BLACK EYED PEAS/28 recipes
Trying to use up most of the vegetables in your garden? Try this dish that tastes too good to be healthy.
A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.
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.
These delicious and melted in your mouth cookies don't last long.
They are great for appetizer when you have guests to come over.
Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.