Skip to content

Type what you have

Cook with

paprika ×
Venison Pastrami
Lunch American

Venison Pastrami

5.0

Prep
20 min
Cook
120 min
Total
7460 min

Instructions

  1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
  2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
  3. 3 Preheat oven to 250 degrees F (120 degrees C).
  4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
  5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats

Deb's Garlic Soup
Lunch American

Deb's Garlic Soup

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
  2. 2 Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
  3. 3 Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.

By mpcdeb

Light Avocado Egg Salad
Lunch American

Light Avocado Egg Salad

4.5

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. 2 Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

By Kelly MacDonald

Cajun Shrimp
Lunch American

Cajun Shrimp

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
  2. 2 Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

By SlimCookins

Twice-Cooked Crispy Fried Tofu
Lunch American

Twice-Cooked Crispy Fried Tofu

4.2

Prep
15 min
Cook
14 min
Total
59 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
  2. 2 Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
  3. 3 Season tofu with salt and pepper. Let sit for 10 minutes.
  4. 4 Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
  5. 5 Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
  6. 6 Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
  7. 7 Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

By earthmotherfromnj

Deli-Style Roast Turkey for Sandwiches
Lunch American

Deli-Style Roast Turkey for Sandwiches

5.0

Prep
10 min
Cook
75 min
Total
580 min

Instructions

  1. 1 Preheat the oven to 450 degrees (230 degrees C).
  2. 2 Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
  3. 3 While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
  4. 4 Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
  5. 5 Add about 1/2 inch of water to the bottom of the baking dish.
  6. 6 Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
  7. 7 Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

By John Mitzewich

Homemade Beef Jerky
Lunch American

Homemade Beef Jerky

4.7

Prep
15 min
Cook
180 min
Total
375 min

Instructions

  1. 1 Whisk together Worcestershire sauce, soy sauce, smoked paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder in a large bowl. Add beef; mix until completely coated with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  2. 2 Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Transfer beef to paper towels to dry. Discard marinade.
  4. 4 Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  5. 5 Bake in the preheated oven until dry and leathery, 3 to 4 hours.
  6. 6 Cut jerky with scissors into bite-sized pieces.
  7. 7 Enjoy!

By John Mitzewich

Egg-Style Avocado Salad Sandwiches
Lunch American

Egg-Style Avocado Salad Sandwiches

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
  2. 2 Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

By tried2bmerciful

Grilled Fish Sandwiches for Two
Lunch American

Grilled Fish Sandwiches for Two

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
  2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
  3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
  4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
  5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Creamy, Lemony Potato Salad
Lunch American

Creamy, Lemony Potato Salad

4.8

Prep
20 min
Cook
35 min
Total
535 min

Instructions

  1. 1 Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
  2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
  3. 3 Peel cooled potatoes and chop; add to eggs in glass dish.
  4. 4 Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
  5. 5 Cover dish with plastic wrap and refrigerate overnight.

By Bren

Kimberly's Curried Deviled Eggs
Lunch American

Kimberly's Curried Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

By Kimberly

Potato Salad Deviled Eggs
Lunch American

Potato Salad Deviled Eggs

4.8

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
  2. 2 While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
  3. 3 Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
  4. 4 Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

By Sumrall Butler

Egg Salad
Lunch American

Egg Salad

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
  2. 2 Combine chopped eggs, onion, mustard, mayonnaise, dill, paprika, salt, and pepper in a large bowl. Mash well using a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

By Margret

Tangy Pesto Potato Salad
Lunch American

Tangy Pesto Potato Salad

4.0

Prep
15 min
Cook
15 min
Total
105 min

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 tender, about 15 minutes. Drain and cool.
  2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Smoked Chicken Salad
Lunch American

Smoked Chicken Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
  2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
  3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

My Grandma's Anise Potato Salad
Lunch American

My Grandma's Anise Potato Salad

4.7

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil over medium heat, and cook until tender, about 8 to 10 minutes. Remove from heat, drain, and run under cold water to cool. Drain well.
  2. 2 In a large bowl, mix together the potatoes, celery, onion, mayonnaise, and anise seed. Season with salt and pepper to taste. Refrigerate until cold. Garnish with sliced hard-cooked eggs, and dust with paprika, if desired.

By Domenica Ann

Mom's Mustard-Style Potato Salad
Lunch American

Mom's Mustard-Style Potato Salad

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain, then place in a large mixing bowl, and beat until smooth.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under running water; peel and chop.
  3. 3 Combine potatoes, eggs, celery, onion, pimentos, and relish in a mixing bowl.
  4. 4 Whisk together salad dressing and mustard; stir into potato mixture until combined. Sprinkle with paprika; refrigerate until chilled.

By DAC92

Garlic, Basil, and Bacon Deviled Eggs
Lunch American

Garlic, Basil, and Bacon Deviled Eggs

4.5

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

By JoeLactoseFree

Southern Deviled Eggs
Lunch American

Southern Deviled Eggs

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

By Joy

Magical Egg Salad
Lunch American

Magical Egg Salad

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Chop eggs and transfer to a large bowl.
  3. 3 Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  4. 4 Sprinkle with cayenne pepper before serving.

By Emily G

Creamy Garlic Shrimp Toast
Lunch American

Creamy Garlic Shrimp Toast

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
  2. 2 Trim most of the crusts off of the bread.
  3. 3 Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
  4. 4 Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
  5. 5 Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
  6. 6 Turn off the heat and stir in parsley. Taste and add salt if needed.
  7. 7 Divide shrimp and sauce evenly over each piece of toasted bread.

By John Mitzewich

Idaho Fry Sauce
Lunch American

Idaho Fry Sauce

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk together 1 cup plus 2 tablespoons mayonnaise with sugar, salt, onion powder, ground mustard, and paprika until smooth.
  3. 3 Stir in ketchup, vinegar, and Worcestershire sauce until well blended.
  4. 4 Cover and refrigerate until chilled, about 30 minutes. Store covered in the refrigerator.

By Heather

Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Lunch American

Everyone's Favorite Spinach Salad with Poppy Seed Dressing

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
  2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP