1,699 smoky recipes

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

Beau's notes: * There are no "jalapeno beans;" there are jalapeno peppers and pinto beans. I have two recipes, both of which are quite tref, but a Catholic should worry? But if you are hosting a Jewish person, smoked turkey will substitute most agreeably for the chazer called for in either recipe.]

Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.

Seared salmon over loaded seafood fried basmati rice with oysters, shrimp, scallops and crawfish, drizzled with chipotle sesame vinaigrette. A Southwestern-Asian mashup plate with bold layered flavors.

This is a traditional potato salad that is made from scratch

Gai Paht Meht Mamuang Himapahn is the Thai chicken cashew stir-fry where dried red chilies fry to blackened smoke, then meet seared chicken strips, onion wedges, fish sauce, and roasted cashews. A 15-minute weeknight stir-fry that punches above its ingredient list.

Delicious snack! They can be baked or fried. One is healthier but one tastes better :) This recipe came from 3 Guys From Miami!

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

There is nothing better than enjoying a warm stew in a cold winter evening.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Chile Seared Cervena Venison with (See Full Title Below) recipe

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.