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Air Fryer Corned Beef Hash
Lunch European

Air Fryer Corned Beef Hash

3.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Combine potatoes, bell pepper, and onion in a large bowl. Add vegetable oil, paprika, salt, and pepper. Stir until potatoes are evenly coated. Transfer mixture to the air fryer basket.
  3. 3 Cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 5 minutes. Stir in the corned beef and cook for 5 more minutes.
  4. 4 Make two small wells in the mixture. Crack an egg into each well. Cook until eggs are set and cooked to desired doneness, about 3 minutes.

By Soup Loving Nicole

Moroccan Cooked Pepper Salad
Lunch European

Moroccan Cooked Pepper Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
  3. 3 Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

By HIMEESGIRL

Russian Cabbage Soup
Lunch European

Russian Cabbage Soup

4.0

Prep
30 min
Cook
130 min
Total
160 min

Instructions

  1. 1 Cut chuck steak into cubes.
  2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
  3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Solianka (Russian Beef Soup)
Lunch European

Solianka (Russian Beef Soup)

4.8

Prep
25 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
  2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
  3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
  4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
  5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
  6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Deviled Egg Salad with Romaine
Lunch

Deviled Egg Salad with Romaine

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
  2. 2 Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

By Seahorsie

Mojo French Fries
Lunch

Mojo French Fries

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil.
  3. 3 Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

By Brooke'smom

LC'S Sweet Potato Fries
Lunch

LC'S Sweet Potato Fries

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. Mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. Use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

By LCSinclair

Tomato Welsh Rarebit
Lunch

Tomato Welsh Rarebit

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

By Hannah

Yummy and Easy Egg Salad
Lunch

Yummy and Easy Egg Salad

3.9

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

By nutsforchocolate

Egg Salad with Dill
Lunch

Egg Salad with Dill

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut hard-boiled eggs in half, removing egg yolks from egg whites.
  2. 2 Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
  3. 3 Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

By Sharon Thompson

Spinach and Strawberry Salad with Feta Cheese
Lunch

Spinach and Strawberry Salad with Feta Cheese

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
  2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Simple Ranch Chicken Macaroni Salad
Lunch

Simple Ranch Chicken Macaroni Salad

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
  2. 2 In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

By Pamela Batovsky

Homemade Peri Peri Chicken
Lunch African

Homemade Peri Peri Chicken

4.0

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
  2. 2 Preheat a grill for medium heat and lightly oil the grates.
  3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

From Scratch Cream of Chicken Soup
Lunch

From Scratch Cream of Chicken Soup

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine 2 cups chicken broth, 1/2 cup milk, poultry seasoning, turmeric, onion powder, garlic, paprika, pepper, and cayenne in a saucepan over medium heat; bring to a boil.
  2. 2 Combine cream, flour, and remaining milk in a bowl. Add a ladle or two of hot broth mixture and whisk quickly to combine. Pour the mixture back into the saucepan; whisk together and bring to a boil. Cook until thickened, 2 to 3 minutes.
  3. 3 Add additional broth or flour to adjust consistency. Check seasoning and adjust as needed.

By Tivadoc

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

Crunchy Pea and Water Chestnut Salad
Lunch

Crunchy Pea and Water Chestnut Salad

2.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place frozen peas in a colander; rinse under hot water to thaw. Drain.
  2. 2 Mix peas, carrots, water chestnuts, and green onions together in a bowl.
  3. 3 Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
  4. 4 Stir mayonnaise into salad just before serving.

By candygrama

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

Homemade Deviled Ham Sandwiches
Lunch

Homemade Deviled Ham Sandwiches

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Process ham and onion in a food processor until very finely chopped.
  2. 2 Transfer ham mixture to a bowl. Thoroughly mix in salad dressing, honey, mustard, Worcestershire sauce, mustard powder, paprika, salt, white pepper, and hot pepper sauce.
  3. 3 Make sandwiches by spreading a generous layer deviled ham between 2 slices bread, or cover and refrigerate deviled ham until ready to make sandwiches.

By B L

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

Christina's Salad
Lunch

Christina's Salad

3.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
  2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

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

Buffalo Chicken Grilled Cheese Sandwiches
Lunch

Buffalo Chicken Grilled Cheese Sandwiches

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
  2. 2 Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
  3. 3 Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
  4. 4 Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
  5. 5 Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

By Bibi