Type what you have

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
• cheddar cheese
• heavy cream
• mustard
• salt
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
2. 2 Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
3. 3 Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
4. 4 Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
5. 5 Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

By Heather Rosdail

Ingredients

• ✓ paprika
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• butter
• egg

Instructions

1. 1 Preheat and lightly grease a waffle iron according to the manufacturer's instructions.
2. 2 Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
3. 3 Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By OMARILYN

Ingredients

• ✓ paprika
• butter
• russet potato
• yellow onion
• green bell pepper
• red bell pepper
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
2. 2 Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
3. 3 Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

By AlexaS

Ingredients

• ✓ paprika
• aluminum foil
• ground pork
• sage
• salt
• marjoram
• black pepper
• onion powder
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• butter
• onion
• potato
• spinach
• feta cheese
• egg
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
3. 3 Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
4. 4 Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

By Bibi

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
• egg
• bacon
• cheddar cheese
• onion
• bell pepper
• mushroom
• black pepper
• garlic powder
• salt

Instructions

1. 1 Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
2. 2 Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

By Stephanie Dodson

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
• sage
• kosher salt
• parsley
• red pepper flakes
• fennel seed
• black pepper
• coriander
• thyme
• ground pork
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

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
• butter
• flour
• salt
• pepper
• milk
• egg
• white bread

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour and stir, constantly, until the mixture becomes paste-like, about 3 minutes. Gradually whisk in milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes more. Season with salt and pepper.
2. 2 Separate the hard-cooked egg whites from the yolks. Roughly chop whites and stir into sauce. Press egg yolks through a mesh strainer and set aside.
3. 3 Place a slice of toast on a plate; ladle 1/2 cup sauce over top. Garnish with egg yolks and a sprinkle of paprika.

By danaferre

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
• olive oil
• garlic
• onion
• green bell pepper
• plum tomato
• jalapeno pepper
• egg
• pita bread

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

By Lisa

Ingredients

• ✓ paprika
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• yellow onion
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• turmeric
• salt
• vegan mayonnaise
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ paprika
• flour tortilla
• egg
• milk
• butter
• mexican cheese blend
• avocado
• salsa
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
2. 2 Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
3. 3 Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
4. 4 Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
5. 5 Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

By Shelley West

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
• olive oil
• onion
• bell pepper
• garlic
• tomato
• chile pepper
• cumin
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
3. 3 Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
4. 4 Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
5. 5 Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
6. 6 Serve and enjoy!

By Ben

Ingredients

• ✓ paprika
• olive oil
• onion
• garlic
• tomato
• worcestershire sauce
• cayenne pepper
• parmesan cheese
• egg
• butter
• corn tortilla

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
4. 4 Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

By momtoXandI

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
• cooking oil
• maple syrup
• soy sauce
• water
• cayenne pepper
• salt
• thyme
• garlic powder
• fennel seed
• black pepper
• sage
• vital wheat gluten
• flour
• nutritional yeast
• oat
• flaxseed meal
• vegetable broth
• texturized vegetable protein

Instructions

1. 1 Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
2. 2 Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
3. 3 Form into tablespoon-size balls and flatten slightly.
4. 4 Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

By Breanna Ford