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Talk O' Texas Crispy Okra Pickles or Talk O' Texas Hickory Liquid Smoke.
If we use your recipe on our site, we will list your name with 
your recipe and send you a check for $25.

Smoked Nuts
2 cups shelled raw peanuts or other nuts
4 teaspoons of Worcestershire sauce
1 Tablespoon of Talk O' Texas liquid smoke
2 Tablespoons of butter
2 teaspoons of distilled white vinegar
2 teaspoons of Tabasco sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Use a plastic bag to toss peanuts Worcestershire sauce and Talk O' Town liquid smoke.  Let marinate for 30 minutes at room temperature, stirring occasionally.

Melt butter in a heavy skillet over medium-low heat.  Stir in vinegar, Tabasco sauce, salt and cayenne pepper. Add the nuts and marinade stir to coat nuts for about 30 seconds.

Place nuts on a foil lined cookie sheet and bake at 325F for about 20 minutes. Stir nuts once or twice during baking.  Remove from oven when nuts are golden brown and let cool, uncovered.

Enjoy!

Mark V.
Fabulous Fajitas
1 lb. skinless chicken breasts, cut into strips
2 T. cornstarch 
1/8 t. Talk O' Texas Liquid Smoke Flavor
2 T. lemon juice 
2 T. oil 
1 t. garlic powder 
1 c. green bell pepper strips 
1 t. Lawry's Season Salt 
1 c. onion wedges, thinly sliced 
1/2 t. pepper 
1 c. tomato wedges, thinly sliced 
1/2 t. oregano 
1/2 c. salsa
warmed flour tortillas
sour cream

In medium bowl, combine first 8 ingredients. Cover and refrigerate 2 to 8 hours to marinate. Discard marinade. In a skillet, heat oil until very hot. Sauté chicken until just cooked. Add green pepper and onion; continue cooking until crisp-tender. Add tomato and salsa; simmer one minute longer. Serve immediately in tortillas, top with additional salsa and sour cream. You can also substitute one pound of beef steak, cut across grain in 1/4-inch strips, or raw shrimp, peeled and deveined.

Sharon
South Ogden, UT
(Gooseberry Patch Co. - Holidays at Home)
Beef Jerky - Stephen H.

1-1/2 TBL. salt
2     TBL. brown sugar
1     TBL. lemon pepper
1/2   TBL. MSG (or Accent)
1/2   TBL. garlic powder (I like granulated)
1/4   tsp. cayenne pepper
1/2   tsp. Franks red hot sauce (or tabasco)
1     5 oz. bottle Talk O'Texas liquid smoke

Cut meat into strips about 1/8"-1/4" thick.
Marinate in liquid 24-48 Hrs. (I go 48 Hrs.)
Dehydrate until almost dry in dehydrator or 100° oven.
This much will do about 2 lbs. of meat. Just multiply the amounts to do more.

P.S. - I like to use Top Round roast the best but it will work on any cut of meat. (get what's on sale!)
Lynn L.'s Okra Pinwheels

1 package square sliced ham (9 slices)
1 8 oz. package cream cheese (softened)
1 16 oz. jar Talk O' Texas Crisp Okra Pickles (mild or hot) (crowns removed)
9 toothpicks

Let cream cheese soften on counter top. Then divide into 9 equal portions. Spread the softened cream cheese evenly onto a square of ham. Place two pods of okra end to end at bottom of square and roll up, secure with a toothpick. 

Place all 9 roll ups on a plate covered in the refrigerator and leave until cream cheese gets firm. Then remove from fridge and slice each roll into 9 equal pieces. Makes approx. 81 pinwheels.
Teriyaki Chicken by Harriet S.

1/3 cup Kikkoman Teriyaki Sauce 
1/3 cup Talk O' Texas Liquid Smoke 
4 boneless & skinless Chicken Breasts 

Combine all in a Ziploc bag, forcing all air out of the bag before sealing. Place on refrigerator shelf, and turn it over about every hour, until ready to cook. (About 4 hours is best to allow to marinade). 

Place in 325 degree oven for 45 to 50 minutes, turning once during the time it cooks. 
Serve with rice, and spoon cooking sauce over the rice, as desired. 
Smoky Scramble Eggs by Chris C. - Grand Prairie, TX

While mixing your scrambled eggs, put a dash of Talk O' Texas Liquid Smoke, along with salt and pepper. It gives the scrambled eggs a nice smoky flavor!.