Type what you have

Ingredients

• ✓ paprika
• chicken breast
• seasoned salt
• black pepper
• pineapple
• orange
• lemon
• red bell pepper
• spanish-style rice mix
• black bean soup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
2. 2 Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
3. 3 Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
4. 4 While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

By KRAZYKAT82

Ingredients

• ✓ paprika
• chicken leg
• lemon juice
• onion
• garlic
• seasoned salt
• thyme
• black pepper
• clove
• vegetable oil

Instructions

1. 1 Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 30 minutes to 12 hours.
2. 2 Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on paper towels.

By cremebrulee

Ingredients

• ✓ paprika
• onion powder
• garlic powder
• parsley
• oregano
• salt
• pepper
• chicken breast
• duck sauce
• marinara sauce
• mango hot sauce
• pink grapefruit juice
• bread crumb
• nectarine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. 2 In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
3. 3 Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

By KS

Ingredients

• ✓ paprika
• brown sugar
• ginger root
• cayenne pepper
• clove
• cinnamon
• oregano
• black pepper
• salt
• lime
• orange juice
• pork sparerib

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
3. 3 Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

By MICHELLE0011

Ingredients

• ✓ paprika
• brown sugar
• black pepper
• thyme
• cumin
• garlic salt
• chili powder
• nutmeg
• chicken breast
• rice
• water
• pineapple
• cilantro
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the chicken: Mix brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub mixture onto both sides of chicken breasts and place into a 9-inch square baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.
3. 3 Bake in the preheated oven until chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, make the rice: Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until tender and the liquid has been absorbed, 20 to 25 minutes.
5. 5 Chop 1/2 of the pineapple slices. Mix chopped pineapple, cilantro, and olive oil into the cooked rice, then season with garlic salt and black pepper. Fluff rice with a fork and transfer to a serving platter. Serve with the baked chicken and top with the remaining pineapple slices.

By KyleeJo06

Ingredients

• ✓ paprika
• cilantro
• balsamic vinegar
• tomato paste
• water
• cannellini bean
• black bean
• kidney bean
• tomato
• clove
• salt
• sugar
• chile powder
• cumin
• yellow bell pepper
• garlic
• onion
• olive oil
• cooking spray
• ground beef

Instructions

1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper

Ingredients

• ✓ paprika
• curry powder
• cumin
• allspice
• ginger
• coriander
• salt
• black pepper
• fennel seed
• cayenne pepper
• mango
• pineapple
• red bell pepper
• black bean
• red onion
• cilantro
• lime juice
• egg
• milk
• panko bread crumb
• coconut
• olive oil
• tilapia fillet

Instructions

1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Ingredients

• ✓ paprika
• baby bell pepper
• carrot
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• black pepper
• kosher salt
• ginger root
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

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

Ingredients

• ✓ paprika
• chicken breast
• sriracha sauce
• habanero pepper
• butter
• black pepper

Instructions

1. 1 Combine chicken, sriracha sauce, habanero peppers, butter, paprika, and black pepper together in a resealable container. Marinate in the refrigerator, 4 to 5 hours.
2. 2 Preheat grill for high heat and lightly oil the grate. Lay a sheet of aluminum foil over the grill and cut slits into it.
3. 3 Place the marinated chicken on the aluminum-foil lined grill. Cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By David Vincent