Camembert-cheese/30 recipes

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.

I didn't use the parmesan cheese, but still tastes very well!

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Quick and easy, cheesy sausage balls that use Bisquick or other baking mix for a quick party snack.

Amaretto Cheesecake recipe