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Boudin
Boudin is one of the most famous Cajun recipes. This excellent version has no liver (which is why I love it). This is a great dish to make and it freezes well. Many people cut the casing off the boudin before eating it. This dish is a good one to learn because once you have mastered its preparation you can use almost anything in the place of the pork. Some of the most popular are chicken, shrimp, crabmeat and crayfish. Bread is a traditional but not as good replacement for the rice.
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Chicken Paprikash
Chicken paprikash or paprika chicken is a popular Hungarian dish and one of the most famous variations on the paprikás preparations common to Hungarian tables. Chicken is smothered in a rich, creamy sauce. It is usually served over or alongside spaetzle or egg noodles.
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New England Pot Roast
This is SO tasty. The horseradish is the secret ingredient! The leftovers make wonderful roast beef sandwiches also.
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Linda’s Chili
This chili uses both ground beef and sausage for an extra special flavor.
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Pork Chops with French Onion Gravy
Mushroom lovers can add optional mushrooms to this delicious Pork Chops with French Onion Gravy recipe.
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Cincinnati Chili
Have your chili 3, 4 or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.
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Pork Chops and Onions
This will definitely be on your meal rotation! The onions caramelize in the slow cooker. Do luscious!
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Cream of Mushroom Soup
Very creamy mushroom soup loaded with fresh mushrooms.
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Favorite Dressing
This is one of the dressing recipes I make at Thanksgiving. If you don’t care for hot Italian sausage, then just substitute the mild sausage.
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Onion Straws
Onion straws are delicious. Feel free to use whatever seasonings you want and make it into a signature side dish. They’re also great on hamburgers!
