Type what you have

Ingredients

• ✓ paprika
• spinach
• all-purpose flour
• egg
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
2. 2 Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By marvelous melo

Ingredients

• ✓ paprika
• olive oil
• garlic
• french bread baguette
• parmigiano-reggiano cheese
• italian seasoning
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ paprika
• cornmeal
• cornmeal
• all-purpose flour
• baking powder
• salt
• buttermilk
• lard
• vegetable oil
• egg
• butter
• kosher salt

Instructions

1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Ingredients

• ✓ paprika
• olive oil
• yogurt
• lemon juice
• garlic
• black pepper
• cayenne pepper
• white sugar
• feta cheese

Instructions

1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Ingredients

• ✓ paprika
• pine nut
• chickpea
• lemon juice
• olive oil
• tahini
• garlic
• cumin
• salt
• peppercorn

Instructions

1. 1 Heat a small skillet over medium heat. Toast pine nuts in a skillet, frequently stirring, until fragrant and beginning to brown, 3 to 5 minutes.
2. 2 Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth.
3. 3 Stir toasted pine nuts into the hummus or sprinkle on top. Drizzle a little olive oil on top before serving.

By JOEKLUGER

Ingredients

• ✓ paprika
• eggplant
• kosher salt
• olive oil
• garlic
• tahini
• lemon juice
• cumin
• feta cheese
• parsley
• lemon zest

Instructions

1. 1 Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
4. 4 Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
5. 5 Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

By Allrecipes

Ingredients

• ✓ paprika
• corn
• lemon
• olive oil mayonnaise
• mexican crema
• crema fresca
• feta cheese
• kalamata olive
• basil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Ingredients

• ✓ paprika
• cumin
• chili powder
• coriander
• chickpea
• tahini
• egg
• olive oil
• lemon
• garlic
• salt
• black pepper
• whole wheat flour
• olive oil

Instructions

1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Ingredients

• ✓ paprika
• greek yogurt
• garlic
• lemon
• lemon zest
• olive oil
• herbes de provence
• salt
• black pepper
• chicken
• salt
• greek yogurt
• lemon juice
• harissa

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl.
3. 3 Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.
5. 5 Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.
6. 6 Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat.
7. 7 Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 Serve chicken with sauce on the side.

By John Mitzewich

Ingredients

• ✓ paprika
• olive oil
• onion
• garlic
• spinach
• kalamata olive
• feta cheese
• lemon rind
• salt
• oregano
• white pepper
• tilapia fillet
• butter
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell

Ingredients

• ✓ paprika
• dill
• feta cheese
• dill paste
• tomato
• red bell pepper
• zucchini
• red onion
• eggplant
• butter
• olive oil
• chicken breast
• black pepper
• salt
• onion powder
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
3. 3 Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
4. 4 Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
5. 5 Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
6. 6 Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

By Crafty Cooking by Anna

Ingredients

• ✓ paprika
• muenster cheese
• naan bread
• black pepper
• salt
• mint
• basil
• caper
• tomato sauce
• black pepper
• salt
• olive oil
• garlic
• onion
• egg
• ground lamb
• parsley
• basil
• mint
• garlic powder
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
5. 5 Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
6. 6 Bake in the oven until cheese is melted, 5 to 10 minutes.

By jdwuscg

Ingredients

• ✓ paprika
• thyme
• basil
• cumin
• curry powder

Instructions

1. 1 Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

By Jessica Godfrey

Ingredients

• ✓ paprika
• olive oil
• sweet potato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 In a large bowl mix olive oil and paprika. Add potato sticks and stir by hand to coat. Place on the prepared baking sheet.
3. 3 Bake 40 minutes in the preheated oven.

By Christine L

Ingredients

• ✓ paprika
• water
• garlic
• bacon

Instructions

1. 1 In a large skillet, stir together the water, garlic, and paprika. Separate the bacon slices, and place in the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the garlic and paprika. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed.

By WHATS HIS FACE

Ingredients

• ✓ paprika
• shrimp
• olive oil
• parsley flakes

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C).
2. 2 Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
3. 3 Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• garlic salt
• onion salt
• salt

Instructions

1. 1 Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.

By SRalstoninGA

Ingredients

• ✓ paprika
• sugar
• black pepper
• monosodium glutamate
• salt

Instructions

1. 1 Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.

By ATexasDarling

Ingredients

• ✓ paprika
• shrimp
• olive oil
• butter
• cajun seasoning

Instructions

1. 1 Preheat air fryer to 375°F.
2. 2 Pat shrimp with clean paper towels to dry then toss with olive oil and paprika in a medium bowl. Lightly brush the air fryer basket with oil. Add half of the shrimp, spreading them out in an even layer and cook 7 minutes. Repeat with the remaining half.
3. 3 Combine the butter and seasoning in a large bowl. Add shrimp and toss to coat.

By Sara Haas, RDN, LDN

Ingredients

• ✓ paprika
• garlic powder
• brown sugar
• mustard
• salt
• pork shoulder roast
• barbecue sauce

Instructions

1. 1 Mix paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
3. 3 Bake the roasts in the preheated oven until pork is tender and shreds easily with two forks, 4 to 6 hours.
4. 4 Shred the pork and place into a large pot over medium heat. Mix the meat with barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

By freddajoi

Ingredients

• ✓ paprika
• sugar
• brown sugar
• salt
• black pepper

Instructions

1. 1 Mix both sugars, salt, pepper, and paprika in a medium bowl.

By Cindy

Ingredients

• ✓ paprika
• egg
• mayonnaise
• mustard powder

Instructions

1. 1 Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
2. 2 Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

By Martin

Ingredients

• ✓ paprika
• bacon
• mayonnaise
• sour cream
• tomato

Instructions

1. 1 Place the bacon in a large skillet; cook over medium-high heat until very crisp, about 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble, and reserve.
2. 2 Mix the mayonnaise, sour cream, paprika in a large mixing bowl. Stir in the bacon and the drained tomatoes. Chill dip at least 6 hours or overnight.

By TERRIS911

Ingredients

• ✓ paprika
• chili powder
• garlic powder
• sweet potato
• spread

Instructions

1. 1 Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.
2. 2 Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.
3. 3 Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

By Country Crock

Ingredients

• ✓ paprika
• butter
• salt
• black pepper
• monkfish fillet
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, combine the melted butter, paprika, salt and pepper.
3. 3 Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.
4. 4 Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

By Karena

Ingredients

• ✓ paprika
• butter
• potato
• italian seasoning
• garlic salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in potatoes, Italian seasoning, paprika, and garlic salt. Cook, stirring occasionally, until potatoes are reddish brown and tender, about 12 minutes.

By Jodi Smith

Ingredients

• ✓ paprika
• parsley
• brown sugar
• mustard powder
• salt
• black pepper
• chicken
• vegetable oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
2. 2 Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
3. 3 Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Denise D

Ingredients

• ✓ paprika
• cayenne pepper
• black pepper
• garlic powder
• onion powder
• salt
• oregano
• thyme

Instructions

1. 1 In a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well, and store in a cool, dry place in an airtight container.

By Hugh

Ingredients

• ✓ paprika
• white bread
• cream cheese
• onion
• egg yolk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cream cheese, onion, and egg yolks in a large bowl; beat with an electric mixer until blended. Spread cream cheese mixture evenly on bread and lightly sprinkle with paprika. Place on baking sheets.
3. 3 Bake in the preheated oven until cheese puffs start to slightly brown, 10 to 15 minutes.

By mommyof3or4

Ingredients

• ✓ paprika
• olive oil
• mustard
• salt
• black pepper
• brussels sprout

Instructions

1. 1 Whisk oil, mustard, paprika, salt, and pepper together in a bowl. Add Brussels sprouts and toss to coat.
2. 2 Preheat an air fryer to 390 degrees F (195 degrees C).
3. 3 Add Brussels sprouts to the basket of the air fryer and cook for 7 minutes. Toss and cook until desired doneness, about 7 more minutes.

By Soup Loving Nicole