Bell-pepper/62 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.

These delicious and melted in your mouth cookies don't last long.

Best Blackened Chicken recipe

A scrumptious lasagna that's made with tomato sauce, broccoli florets and cottage cheese.

Party Rotel Dip recipe

Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops!