Type what you have

Ingredients

• ✓ paprika
• russet potato
• olive oil
• salt
• onion powder
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, onion powder, paprika, and pepper to potatoes; stir until evenly combined. Place potatoes in the air fryer basket.
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• russet potato
• butter
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
3. 3 Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
4. 4 Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ paprika
• olive oil
• red potato
• bacon
• salt
• black pepper

Instructions

1. 1 Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes, crumbled bacon, remaining 2 tablespoons olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.

By Daniel Pigg

Ingredients

• ✓ paprika
• shortening
• potato
• salt
• black pepper
• garlic powder

Instructions

1. 1 Heat shortening in a large cast iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder, and paprika. Serve hot.

By Sara

Ingredients

• ✓ paprika
• sweet potato
• bacon
• olive oil
• salt
• black pepper
• dill weed

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss sweet potato, bacon, olive oil, paprika, salt, pepper, and dill in a large bowl. Place mixture into the preheated air fryer. Cook for 12 to 16 minutes. Check and stir after 10 minutes and then every 3 minutes until crispy and browned.

By Angela Sackett Superhotmama

Ingredients

• ✓ paprika
• olive oil
• chorizo
• cherry tomato
• salt
• black pepper
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2. 2 Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ paprika
• butter
• margarine
• russet potato
• garlic
• salt
• black pepper
• chive

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add potatoes in an even layer; cover and cook for 5 minutes.
2. 2 Season with garlic, paprika, salt, and black pepper; stir to coat. Cover; cook 15 minutes more, flipping potatoes occasionally. Stir in chives.
3. 3 Increase heat to medium-high; cook until potatoes are tender, about 10 minutes more, stirring frequently.

By BACHELORSTEVE

Ingredients

• ✓ paprika
• potato
• olive oil
• onion
• green bell pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and cut into 1/2-inch cubes.
2. 2 Heat 1 tablespoon oil over medium-high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
3. 3 Pour remaining 2 tablespoons oil into the skillet over medium-high heat. Add potato cubes, salt, paprika, and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
4. 4 Stir in onion-green pepper mix and parsley. Cook for another minute. Serve hot.

By dakota kelly

Ingredients

• ✓ paprika
• cooking spray
• yellow potato
• vegetable oil
• garlic
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the waffle iron according to manufacturer's instructions. Grease the waffle iron with cooking spray.
2. 2 Place potatoes in a medium bowl. Pour in enough cold water to cover potatoes; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water from potatoes by hand or roll in a clean kitchen towel and twist the towel to wring out water.
3. 3 Toss potatoes with oil, garlic, salt, pepper, and paprika in a large bowl until evenly coated. Stir eggs into potato mixture until well combined.
4. 4 Spoon 1/2 of the potato mixture into the preheated waffle iron; close and cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.

By Janel

Ingredients

• ✓ paprika
• breakfast sausage
• green onion
• hash brown potato
• cheddar cheese
• egg
• milk
• country gravy mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.
2. 2 Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.
3. 3 Mix green onion into the sausage and spread into the bottom of the prepared baking dish.
4. 4 Spread hash brown potatoes in a layer over top; sprinkle with Cheddar cheese.
5. 5 Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.
6. 6 Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.

By bmatheson

Ingredients

• ✓ paprika
• hash brown potato
• asiago cheese
• onion
• sour cream
• heavy cream
• butter
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
3. 3 Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

By LINZISWANSON

Ingredients

• ✓ paprika
• russet potato
• olive oil
• butter
• cayenne pepper
• garlic powder
• onion powder
• salt
• black pepper
• chive

Instructions

1. 1 Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
2. 2 Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
3. 3 Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.

By John Mitzewich

Ingredients

• ✓ paprika
• pork belly
• brown sugar
• salt
• red pepper flake
• black pepper
• curing salt
• cumin seed
• maple syrup
• applewood chunk
• hickory wood chunk

Instructions

1. 1 Rinse pork belly; pat dry. Combine brown sugar, non-iodized salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds in a bowl; stir in maple syrup. Evenly spread brown sugar curing mixture over pork belly.
2. 2 Vacuum-seal pork belly or place into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
3. 3 Remove pork belly from bag; rinse thoroughly. Pat dry; refrigerate while preheating smoker.
4. 4 Preheat a smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
5. 5 Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more applewood chunks. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
6. 6 Remove pork belly from smoker; slice as desired. Store in the refrigerator for about 30 days. You can also portion the smoked bacon, freezing whatever you don't plan to consume right away. To use, thaw it in the refrigerator.

By Smye Sarrel

Ingredients

• ✓ paprika
• aluminum foil
• cooking spray
• ground pork
• maple syrup
• garlic
• parsley
• marjoram
• salt
• black pepper
• thyme

Instructions

1. 1 Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
3. 3 Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
4. 4 Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ paprika
• breakfast sausage
• green onion
• cheddar cheese
• egg
• water
• milk
• country gravy mix
• bread
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
2. 2 Brown sausage in a large skillet; drain fat.
3. 3 Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
4. 4 Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

By Kristin Trostle

Ingredients

• ✓ paprika
• egg
• heavy cream
• salt
• black pepper
• butter
• onion
• broccoli
• potato
• cheddar cheese
• bacon

Instructions

1. 1 Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
3. 3 Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
4. 4 Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
5. 5 Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
6. 6 Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.

By Bibi

Ingredients

• ✓ paprika
• bacon
• onion
• russet potato
• water
• green onion
• garlic
• kosher salt
• black pepper
• egg
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; reserve most of the bacon fat in the skillet.
3. 3 Crumble bacon and set aside.
4. 4 Reduce heat to medium. Cook and stir onion in reserved bacon fat until slightly softened, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover the skillet. Cook, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 Mix in green onions, garlic, and paprika. Season with kosher salt and pepper. Make 4 wells in potato mixture using a wooden spoon, revealing the bottom of the skillet.
6. 6 Crack an egg into each well; season with salt and pepper.
7. 7 Sprinkle Cheddar cheese and bacon over the entire skillet.
8. 8 Cover and cook until egg whites are set and yolks are still runny, about 5 minutes. Serve and enjoy!

By Dorinda Medley

Ingredients

• ✓ paprika
• aluminum foil
• cooking spray
• kohlrabi
• onion
• garlic powder
• olive oil
• okra
• cornmeal
• salt
• black pepper
• sunflower seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine kohlrabi, onion, paprika, and garlic powder in a bowl; mix well. Drizzle with 1 tablespoon olive oil and stir to combine.
3. 3 Place okra into a separate bowl and drizzle with remaining 1 tablespoon olive oil; mix well. Toss in cornmeal, salt, and pepper.
4. 4 Spread okra mixture onto on one half of the prepared baking sheet and kohlrabi-onion mixture onto the other half.
5. 5 Bake in the preheated oven for 25 minutes. Stir okra and kohlrabi mixtures, keeping them on separate sides of the baking sheet. Bake until okra is crispy and kohlrabi is brown and tender, 20 to 25 minutes longer. Remove from oven and mix okra and kohlrabi together. Mix in sunflower seeds.

By Diana71

Ingredients

• ✓ paprika
• egg yolk
• lemon juice
• white pepper
• butter
• salt
• white vinegar
• egg
• ham
• spinach
• english muffin
• butter

Instructions

1. 1 Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
2. 2 Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
4. 4 Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

By Trudie

Ingredients

• ✓ paprika
• cooking spray
• milk
• egg
• green onion
• onion powder
• salt
• canadian bacon
• english muffin
• milk
• hollandaise sauce mix
• margarine

Instructions

1. 1 Gather the ingredients. Grease a 9x13-inch baking dish with cooking spray.
2. 2 To prepare the casserole: Whisk milk, eggs, green onions, onion powder, and salt together in a large bowl until well combined. Set aside.
3. 3 Layer 1/2 of the Canadian bacon in the prepared baking dish; cover with English muffins.
4. 4 Top with remaining Canadian bacon and pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Remove plastic wrap and sprinkle casserole with paprika; cover the baking dish with aluminum foil.
6. 6 Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.
7. 7 Meanwhile, make the sauce: Whisk 1 cup milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.
8. 8 To serve: Slice casserole into 10 pieces; transfer each piece onto a plate and drizzle warm sauce on top.
9. 9 Enjoy!

By alycimo

Ingredients

• ✓ paprika
• bacon
• potato
• red bell pepper
• orange bell pepper
• red onion
• jalapeno pepper
• cheddar cheese
• egg
• skim milk
• garlic powder
• black pepper
• salt

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble into pieces.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of a 9x13-inch casserole dish.
3. 3 Layer potatoes, bell peppers, onion, and jalapeño in the prepared casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over Cheddar.
4. 4 Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
5. 5 Bake in the preheated oven until set, about 35 minutes. Remove from the oven and top with remaining 1/2 cup Cheddar. Continue baking until cheese is melted and golden, about 10 more minutes.

By aroger2

Ingredients

• ✓ paprika
• cauliflower
• mushroom
• green onion
• egg
• half-and-half
• butter
• all-purpose flour
• parmesan cheese
• turmeric
• salt
• black pepper
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
3. 3 Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
4. 4 Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
5. 5 Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
6. 6 Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
7. 7 Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

By Christmas

Ingredients

• ✓ paprika
• cooking spray
• bacon
• cheddar cheese
• flour
• egg
• milk
• kosher salt
• black pepper
• seasoned salt
• mustard
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
3. 3 Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
4. 4 Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
5. 5 Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.

By Arnold

Ingredients

• ✓ paprika
• egg
• butter
• onion
• long-grain white rice
• chicken broth
• butter
• all-purpose flour
• half-and-half
• salt
• pepper
• green chili
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
2. 2 In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
4. 4 In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
5. 5 Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
6. 6 Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

By Michele O'Sullivan

Ingredients

• ✓ paprika
• hamburger bun
• butter
• onion
• mushroom
• herb
• garlic granule
• salt
• pepper
• spinach
• bacon
• cheddar cheese
• monterey jack cheese
• egg
• milk

Instructions

1. 1 Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
2. 2 In a large skillet, melt butter over medium-high heat, until sizzling.
3. 3 Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
4. 4 Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
5. 5 Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
6. 6 Place the bun bottoms, with cut side up, in the casserole to form the top layer.
7. 7 Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
8. 8 In a bowl, stir together eggs and milk until blended.
9. 9 Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
10. 10 In the morning, let casserole sit at room temperature for about 30 minutes.
11. 11 Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

By Ball Park Buns

Ingredients

• ✓ paprika
• white bread
• butter
• cheddar cheese
• monterey jack cheese
• egg
• half-and-half
• milk
• brown sugar
• salt
• black pepper
• cayenne pepper
• onion powder
• mustard powder
• worcestershire sauce
• parsley

Instructions

1. 1 Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
2. 2 In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

By Kandi Byrd

Ingredients

• ✓ paprika
• black pepper
• red pepper flakes
• italian seasoning
• salt
• vegetable oil
• green onion
• egg
• cheddar cheese
• carrot
• yellow squash
• zucchini
• buttermilk baking mix
• garlic
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until just tender, about 5 minutes. Transfer mixture to a large bowl.
3. 3 Stir baking mix, zucchini, yellow squash, carrot, ½ cup Cheddar cheese, eggs, green onion, ¼ cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture; spread into the prepared baking dish. Sprinkle with remaining ½ cup Cheddar cheese.
4. 4 Bake in the preheated oven until lightly browned, about 35 minutes.

By DarkAngel

Ingredients

• ✓ paprika
• butter
• egg
• buttermilk
• salt
• baking soda
• baking powder
• white sugar
• cornmeal
• all-purpose flour
• apple cider vinegar
• maple syrup
• water
• pork shoulder roast
• fennel seed
• garlic powder
• chipotle powder
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make pork: Mix together salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds in a small bowl until well combined.
3. 3 Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
4. 4 Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
5. 5 Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour water, maple syrup, and cider vinegar into the baking dish and over pork. Grab pork carefully with a pair of tongs and use to stir braising liquid together. Cover the pan with heavy-duty aluminum foil, ensuring it's sealed tightly. Return to the oven and continue baking until fork-tender, about 3 hours more.
6. 6 Let pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir pork into braising liquid. Taste and adjust seasoning with reserved spice blend if necessary.
7. 7 Make pancakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined, about 30 seconds. Add buttermilk, egg, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
8. 8 Heat remaining 1 tablespoon melted butter in a large pan over medium-high heat. Drop about 1/4 cup batter in hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
9. 9 Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and 1 more pancake. Repeat with remaining pancakes and pork.

By John Mitzewich

Ingredients

• ✓ paprika
• blackberry
• almond milk
• egg
• cheddar cheese
• maple syrup
• butter
• cooking spray
• salt
• thyme
• rosemary
• baking powder
• all purpose baking flour
• garlic
• almond flour
• coconut flour
• black pepper
• salt
• orange
• chicken tender
• maple syrup
• red pepper flakes
• ancho chile powder
• blackberry

Instructions

1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

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