Type what you have

Ingredients

• ✓ paprika
• vegetable oil
• all-purpose flour
• mustard powder
• salt
• black pepper
• sweet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with vegetable oil.
2. 2 In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
3. 3 Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

By Nikki Harris

Ingredients

• ✓ paprika
• chicken breast
• egg
• yellow mustard
• salt
• pepper
• matzo meal
• oil

Instructions

1. 1 In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
2. 2 Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

By CLIOHEARTS

Ingredients

• ✓ paprika
• egg noodle
• onion
• vegetable oil
• salt
• pepper
• egg
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
3. 3 In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

By Goldie Libman

Ingredients

• ✓ paprika
• vegetable oil
• mushroom
• carrot
• onion
• celery
• red bell pepper
• spinach
• matzo farfel
• pine nut
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
3. 3 Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
4. 4 Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5. 5 Cover and bake in the preheated oven for 30 to 45 minutes.

By Alice Waugh

Ingredients

• ✓ paprika
• water
• salt
• black pepper
• onion powder
• garlic powder
• brown sugar
• soy sauce
• barbecue sauce
• ketchup
• garlic
• onion
• sweet potato
• potato
• barley
• white bean
• kidney bean

Instructions

1. 1 Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbecue sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cover and cook on High for 3 hours, then reduce the heat to Low and continue cooking until beans are tender, 8 hours to overnight.

By SuperRebbetzin

Ingredients

• ✓ paprika
• ✓ paprika
• pepper
• salt
• flat leaf parsley
• sherry vinegar
• creme fraiche
• chicken broth
• tomato sauce
• olive oil
• cayenne pepper
• oregano
• black pepper
• cumin
• kosher salt
• egg
• flat leaf parsley
• garlic
• white long grain rice
• ground turkey thigh

Instructions

1. 1 Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
2. 2 Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
3. 3 Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

By John Mitzewich

Ingredients

• ✓ paprika
• chicken bouillon base
• currant
• saffron
• water
• white wine vinegar
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• black pepper
• turmeric
• coriander
• cumin
• jalapeno pepper
• celery
• onion
• olive oil
• kosher salt
• chicken leg quarter

Instructions

1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich

Ingredients

• ✓ paprika
• pepper
• salt
• garlic powder
• onion powder
• veal breast
• white bread
• pepper
• salt
• water
• egg
• parsley
• garlic
• onion
• celery
• carrot
• mushroom
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

By Michelle Berger

Ingredients

• ✓ paprika
• water
• salt
• cilantro
• mint
• green onion
• garlic
• yogurt
• salt
• olive oil
• basmati rice
• salt
• butter
• chicken broth
• saffron
• chicken
• allspice
• cinnamon
• cardamom
• white pepper
• cayenne pepper
• coriander
• cumin
• kosher salt
• lime
• yogurt

Instructions

1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 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 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

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
• 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 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
• 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
• 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

Ingredients

• ✓ paprika
• russet potato
• water
• canola oil
• black pepper
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Place in a bowl and refrigerate until completely cool, about 30 minutes.
2. 2 Combine oil, paprika, black pepper, and salt in a mixing bowl. Cut cooled potatoes into quarters and toss into the mixture.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Add 1/2 the potato wedges to the air fryer basket, placing them skin-side down and being careful not to overcrowd.
5. 5 Cook until golden brown, 13 to 15 minutes. Repeat with remaining wedges.

By Gavin Lewis

Ingredients

• ✓ paprika
• sour cream
• lemon juice
• dry stuffing mix
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
3. 3 Melt butter in a saucepan over medium-low heat and drizzle over chicken breasts in the baking pan.
4. 4 Bake in the preheated oven, until chicken breasts are no longer pink in center and outside, is browned, and juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

By Vincent Sammons

Ingredients

• ✓ paprika
• olive oil
• garlic
• oregano
• hot sauce
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
2. 2 Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
3. 3 Pour wedges into the hot baking pan.
4. 4 Bake in the preheated oven until crisp and golden, about 40 minutes.

By jellichick

Ingredients

• ✓ paprika
• russet potato
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Slice a small piece off the round part of each potato half, so they sit flat on a surface with the large flat sides facing upwards. Score the flat sides in a diamond pattern, cutting down about 1/2 inch and being careful not to cut all the way through.
3. 3 Drizzle 1/2 of the oil over the diamond cuts, sprinkle with 1/2 of the paprika, and season with salt. Place potatoes, seasoned side down, on the prepared baking sheet. Drizzle the other side with the remaining oil, paprika, and salt.
4. 4 Roast in the preheated oven for 30 minutes. Flip potatoes and roast until cooked through, about 30 more minutes.

By Bren

Ingredients

• ✓ paprika
• salt
• black pepper
• duck
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine paprika, salt, and pepper in a small bowl; rub spice mixture onto skin of duck. Place duck in a roasting pan, breast side up. Roast in the preheated oven for 1 hour.
3. 3 Spoon 1/4 cup butter over duck; continue roasting for 45 minutes.
4. 4 Spoon remaining 1/4 cup butter over duck; roast until golden brown, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C),

By Rhonda Brock Fuller

Ingredients

• ✓ paprika
• russet potato
• olive oil
• parmesan cheese
• parsley
• black truffle sea salt

Instructions

1. 1 Place fries in a bowl. Cover with water and let soak for 30 minutes. Drain and pat dry.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Place drained fries into a large bowl. Add truffle olive oil and paprika; stir until evenly combined. Transfer fries to the air fryer basket.
4. 4 Air fry for 20 minutes, shaking every 5 minutes. Transfer fries to a bowl. Add Parmesan cheese, parsley, and truffle salt. Toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ paprika
• cream of mushroom soup
• water
• long-grain white rice
• black pepper
• chicken breast

Instructions

1. 1 Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
2. 2 Bake at 375 degrees F 45 minutes or until done.

By Campbell's Kitchen

Ingredients

• ✓ paprika
• potato
• water
• onion
• olive oil
• seasoned salt

Instructions

1. 1 Place new potatoes and water in a microwave-safe bowl. Cover and heat on high in a microwave until soft enough to smash, about 8 minutes.
2. 2 Preheat an outdoor skillet for high heat and lightly oil the grate. Place a cast-iron skillet on the grill to preheat.
3. 3 Drain water from the potato bowl and add onion and olive oil; mix well. Carefully spread potato mixture into the skillet and smash each potato using the back of a spatula.
4. 4 Grill until onions are browned and potatoes are crispy, about 5 minutes per side. Season with seasoned salt and paprika.

By FrackFamily5 CACT

Ingredients

• ✓ paprika
• oyster
• bacon
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish.
2. 2 Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack.
3. 3 Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.

By GloryB

Ingredients

• ✓ paprika
• olive oil
• chicken breast
• lemon pepper seasoning
• salt
• garlic
• onion

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
2. 2 Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
3. 3 Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By StephanieLyn

Ingredients

• ✓ paprika
• garlic
• lime
• olive oil
• sea salt
• sirloin steak tip

Instructions

1. 1 Combine lime zest, juice, olive oil, paprika, and sea salt in a large shallow bowl. Add steak tips; mix and turn to coat. Let sit to absorb flavor, about 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place steak tips on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By LuceFarm

Ingredients

• ✓ paprika
• chicken
• salt
• pepper

Instructions

1. 1 Wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of a slow cooker.
2. 2 Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with salt, pepper, and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
3. 3 Set the slow cooker to High for 1 hour, then turn it down to Low for 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

By 'Cotton' Couch

Ingredients

• ✓ paprika
• russet potato
• olive oil
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Microwave the potatoes on high power for 5 minutes. Cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges.
3. 3 Drizzle potatoes with oil; sprinkle with paprika and salt. Arrange in a single layer on a baking sheet.
4. 4 Bake in preheated oven for 40 to 45 minutes, until crispy and browned.

By Terry