Phyllo pastry appetizers/4 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.

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Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Bob's Crab Stuffed Mushrooms recipe

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It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

Tibetan dumpling wrappers.

Use this crockpot recipe so you can fill your kitchen with the wonderful aroma of this succulent dish.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!