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Gurkensalat (German Cucumber Salad)
Salad European

Gurkensalat (German Cucumber Salad)

4.7

Prep
20 min
Cook
Total
230 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread cucumber and onion slices onto a large platter; season with salt on both sides. Let rest for 30 minutes, then drain in a colander and squeeze to remove excess moisture. Blot dry with paper towels.
  3. 3 To make the dressing: Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
  4. 4 Gently fold cucumber and onion slices into dressing until coated. Cover and refrigerate, at least 3 hours to overnight.
  5. 5 Garnish with paprika to serve.

By hisunbeam

Egg Salad with Olives
Salad American

Egg Salad with Olives

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with 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, cool under cold running water, peel, and chop.
  2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Delicious Egg Salad
Salad American

Delicious Egg Salad

4.7

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  3. 3 Remove eggs from hot water; cool, peel, and chop.
  4. 4 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.
  5. 5 Stir and serve on your favorite bread, crackers, or salad greens.

By wifeyluvs2cook

Zesty Cold Chicken Pasta Salad
Salad American

Zesty Cold Chicken Pasta Salad

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
  2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

BBQ Potato Salad
Salad American

BBQ Potato Salad

4.5

Prep
30 min
Cook
20 min
Total
170 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 just tender, 15 to 20 minutes.
  2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
  3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Strawberry Spinach Salad
Salad American

Strawberry Spinach Salad

4.8

Prep
10 min
Cook
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.
  3. 3 To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.
  4. 4 Pour dressing over salad; toss to coat.
  5. 5 Refrigerate for 10 to 15 minutes before serving.

By TOZENUF

Instant Pot Potato Salad
Salad American

Instant Pot Potato Salad

4.7

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
  4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
  5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Perfect Pasta Salad
Salad American

Perfect Pasta Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
  2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
  3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Easy Spaghetti Salad
Salad Italian

Easy Spaghetti Salad

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Perfect Potato Salad
Salad American

Perfect Potato Salad

4.7

Prep
15 min
Cook
45 min
Total
210 min

Instructions

  1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
  2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
  3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
  4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
  4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Spanish Garlic Shrimp (Gambas al Ajillo)
Dinner European

Spanish Garlic Shrimp (Gambas al Ajillo)

4.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
  3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
  4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
  5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
  6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Torsk (Scandinavian Cod)
Dinner European

Torsk (Scandinavian Cod)

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the broiler. Lightly grease a cookie sheet.
  2. 2 Mix together water, sugar, and salt in a large saucepan. Add fillets to water mixture; add more water to fully submerge fillets if needed. Bring water to a boil over medium-high heat. Boil for 3 to 5 minutes.
  3. 3 Remove fillets from water and blot dry on paper towels. Brush with 6 tablespoons melted butter; sprinkle with paprika.
  4. 4 Broil in the preheated broiler until fillets are golden brown, 8 to 10 minutes per inch of thickness. Serve with remaining melted butter.

By DHERDEBU

Curried Cottage Fries
Dinner European

Curried Cottage Fries

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet.
  3. 3 Bake in preheated oven until tender, about 20 minutes.

By Melaknee

Sea Bass à la Michele
Dinner European

Sea Bass à la Michele

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
  2. 2 Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
  3. 3 Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
  4. 4 Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.
  5. 5 Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.
  6. 6 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
  7. 7 Enjoy!

By John Mitzewich

Real Hungarian Goulash (No Tomato Paste Here)
Dinner European

Real Hungarian Goulash (No Tomato Paste Here)

4.5

Prep
15 min
Cook
125 min
Total
140 min

Instructions

  1. 1 Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
  2. 2 Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

By mentallo

Irish Potato and Chive Casserole
Dinner European

Irish Potato and Chive Casserole

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place potatoes into a large pot of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  3. 3 Combine hot potatoes, cream cheese, sour cream, butter, and salt in a large bowl; mash until creamy. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
  4. 4 Bake in the preheated oven until bubbling, about 30 minutes.

By BAWHITE1

German Currywurst
Dinner European

German Currywurst

3.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to Broil/Grill.
  2. 2 Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
  3. 3 Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
  4. 4 Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

By JenFen

Hungarian Lentil Soup
European

Hungarian Lentil Soup

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
  2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
  3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Deep-Fried Calamari Rings
Appetizer European

Deep-Fried Calamari Rings

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir flour, 2 teaspoons salt, paprika, garlic powder, and black pepper together in a shallow bowl.
  2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Press calamari rings into flour mixture until evenly coated, shaking off excess.
  4. 4 Fry calamari rings, in batches, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Sprinkle with salt. Serve calamari with cocktail sauce and lemon wedges. Repeat with remaining calamari rings.

By Shelby

Huevos Endiablados
Appetizer European

Huevos Endiablados

4.5

Prep
15 min
Cook
15 min
Total
50 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. Allow to cool completely, about 20 minutes.
  2. 2 Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

By Allrecipes

Vegetarian Baked Beans in Tomato Sauce
Dinner European

Vegetarian Baked Beans in Tomato Sauce

3.0

Prep
10 min
Cook
360 min
Total
850 min

Instructions

  1. 1 Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.
  2. 2 Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.
  3. 3 Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.
  4. 4 Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.
  5. 5 Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

By Churgin

Homemade Pastrami
Dinner European

Homemade Pastrami

4.8

Prep
40 min
Cook
370 min
Total
1130 min

Instructions

  1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
  2. 2 Preheat the oven to 225 degrees F (110 degrees C).
  3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
  5. 5 Bake in the preheated oven for 6 hours.
  6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
  7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
  8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
  10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
  11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich