Sun-dried/9 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.

Very old and traditional Polish soup.

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

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The crisp coating keeps the lamb succulent and juicy.

Enjoy your Sundays with this tantalizing and scrumptious roast that is meat-free!

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.