Black eyed peas/25 recipes

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.

Three Bean Salad recipe

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

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

Favorite Skillet Chicken Paella recipe

The crisp coating keeps the lamb succulent and juicy.