Recipe Sifter

Old-school firehouse chili with beef suet, long slow simmer, and layers of heat from chile powder, paprika, cumin, and red pepper flakes. Four-hour labor of love for authentic Texas-style flavor.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.

Gulyasleves (Hungarian goulash soup) with beef, paprika, potatoes, and handmade csipetke egg noodle dumplings. An authentic one-pot comfort soup from Hungary.

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

This easy to prepare dish is so delicious and filling. It's a perfect dinner for busy weekdays.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well-flavoured vinaigrette.

Lavinna chicken bakes boneless breasts in a creamy curry-mushroom sauce of cream of mushroom soup, sour cream, broth, and curry powder. Five minutes of prep, one hour in the oven.

Spam Denver biscuit souffle with a pressed biscuit crust, cream cheese and cheddar filling, cubed Spam, green pepper, and onion. A puffy, Denver omelet-inspired bake with a biscuit base.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.

German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.

Chicken breasts stuffed under the skin with creamy sour cream potatoes and chopped spinach, brushed with paprika butter, and topped with a nutmeg-spinach cream sauce. A one-hour microwave meal.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.