Type what you have

Ingredients

• ✓ paprika
• red bell pepper
• garlic
• cilantro
• olive oil
• chile pepper
• bread

Instructions

1. 1 Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

By amingermany

Ingredients

• ✓ paprika
• ketchup
• sugar
• white vinegar
• vegetable oil
• lemon juice
• salt
• onion
• garlic
• blue cheese

Instructions

1. 1 Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.

By Jim Bowers

Ingredients

• ✓ paprika
• shrimp
• kosher salt
• garlic
• olive oil
• sherry
• parsley

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

Ingredients

• ✓ paprika
• water
• sugar
• salt
• cod fillet
• butter

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

Ingredients

• ✓ paprika
• potato
• vegetable oil
• parmesan cheese
• curry powder
• salt
• garlic powder

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

Ingredients

• ✓ paprika
• potato
• olive oil
• sherry vinegar
• kosher salt
• green onion
• jalapeno pepper
• chilean sea bass fillet

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

Ingredients

• ✓ paprika
• lard
• onion
• beef chuck
• water
• salt
• black pepper

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

Ingredients

• ✓ paprika
• potato
• cream cheese
• sour cream
• butter
• salt
• chive

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

Ingredients

• ✓ paprika
• tomato sauce
• kielbasa
• chili sauce
• onion salt
• sugar
• black pepper
• curry powder

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

Ingredients

• ✓ paprika
• tomato sauce
• cider vinegar
• curry powder
• white sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

By nogoer

Ingredients

• ✓ paprika
• olive oil
• onion
• carrot
• celery
• garlic
• chicken stock
• tomato
• lentil
• bay leaf
• salt
• black pepper
• white wine
• parmesan cheese
• parsley

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

Ingredients

• ✓ paprika
• all-purpose flour
• salt
• garlic powder
• black pepper
• vegetable oil
• calamari ring
• cocktail sauce
• lemon

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

Ingredients

• ✓ paprika
• beef stew meat
• salt
• pepper
• onion
• vegetable oil
• potato
• chili

Instructions

1. 1 Season beef with salt, pepper, and paprika.
2. 2 Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
3. 3 An hour before serving, add potatoes and chili.

By Brenda

Ingredients

• ✓ paprika
• egg
• tuna
• red onion
• mayonnaise
• mustard
• garlic
• salt

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

Ingredients

• ✓ paprika
• kidney bean
• salt
• tomato paste
• brown sugar
• vinegar
• cornmeal
• cumin
• ginger

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

Ingredients

• ✓ paprika
• vegetable oil
• garlic
• black pepper
• coriander
• mustard
• white pepper
• cayenne pepper
• corned beef brisket

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

Ingredients

• ✓ paprika
• olive oil
• garlic
• red pepper flakes
• shrimp
• sherry
• salt
• black pepper
• flat leaf parsley

Instructions

1. 1 Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2. 2 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3. 3 Garnish servings with chopped parsley.

By MMZEHER

Ingredients

• ✓ paprika
• ground beef
• allspice
• salt
• pepper
• potato
• onion
• phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef in a large nonstick skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain fat. Stir in allspice, paprika, salt, and pepper. Transfer mixture to a large bowl and stir in potato and onion.
3. 3 Stack two sheets phyllo dough on a work surface. Spoon 1/8 of the beef mixture down one long edge of the stack, then roll phyllo around filling into a tube. Coil the tube into a snail shape and place onto an ungreased baking sheet. Repeat to make seven more burek, placing finished coils up against one another to keep them from unrolling. Brush melted butter over the tops.
4. 4 Bake in the preheated oven until golden brown, 20 to 30 minutes.

By mms09

Ingredients

• ✓ paprika
• potato
• half-and-half
• beef bouillon
• red wine
• water
• clove
• cinnamon
• red pepper flakes
• salt
• black pepper
• carrot
• celery
• green bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Ingredients

• ✓ paprika
• red bell pepper
• olive oil
• garlic
• bread
• almond
• sherry vinegar
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ paprika
• red potato
• green bell pepper
• onion
• vegetable oil
• salt
• black pepper
• corned beef
• egg

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

Ingredients

• ✓ paprika
• chourico
• onion
• garlic
• tomato sauce
• water
• potato
• red pepper flake
• green bean

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

By John J Pacheco

Ingredients

• ✓ paprika
• pork shoulder roast
• all-purpose flour
• oil
• onion
• salt
• beet
• sour cream
• prune

Instructions

1. 1 Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2. 2 Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3. 3 Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

By Olga D

Ingredients

• ✓ paprika
• russet potato
• cooking spray
• vegetable oil
• chili powder
• cumin
• coriander
• garlic powder
• cinnamon
• salt

Instructions

1. 1 Cut potatoes into 8 equal wedges, keeping them under 5 inches long to avoid breaking.
2. 2 Place potato wedges in a bowl with hot tap water and soak for about 10 minutes. Remove potatoes from the water, rinse, and pat dry with a paper towel.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C). Spray the air fryer basket with cooking oil spray.
4. 4 Add potatoes to a large bowl and drizzle with oil. Combine chili powder, cumin, paprika, coriander, garlic powder, and cinnamon in a bowl and sprinkle over potatoes; toss well. Transfer potatoes to the air fryer basket without overcrowding. Cook in 2 batches if necessary.
5. 5 Air fry for 10 minutes. Open air fryer and use tongs to carefully flip the wedges. Cook until crispy and golden brown, 10 to 15 minutes more. Season with salt and serve immediately.

By lutzflcat

Ingredients

• ✓ paprika
• olive oil
• chicken breast
• salt
• black pepper
• all-purpose flour
• egg
• bread crumb
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil; drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. 3 Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to ¼-inch thickness. Season both sides with salt and black pepper.
4. 4 Combine flour and paprika in a shallow bowl. Whisk eggs, salt, and black pepper together in a second shallow bowl. Combine bread crumbs and lemon zest in a third shallow bowl.
5. 5 Dredge 1 piece chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
6. 6 Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot baking sheet; drizzle more olive oil over each piece.
7. 7 Bake in the preheated oven for 5 to 6 minutes. Flip chicken; continue baking until no longer pink in centers and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Chef V

Ingredients

• ✓ paprika
• olive oil
• marjoram
• basil
• thyme
• rosemary
• sea salt
• black pepper
• vegetable bouillon powder
• pork shank

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Ingredients

• ✓ paprika
• vegetable oil
• onion
• salt
• black pepper
• beef stew meat
• water
• tomato paste
• garlic

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
2. 2 Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
3. 3 Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.

By ENVIRO2

Ingredients

• ✓ paprika
• cucumber
• onion
• salt
• sour cream
• white sugar
• white vinegar
• dill
• parsley

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

Ingredients

• ✓ paprika
• butter
• beef stew meat
• caraway seed
• onion
• garlic
• lemon zest
• tomato paste
• beef consomme
• egg noodle

Instructions

1. 1 Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
2. 2 Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.

By GabbyB

Ingredients

• ✓ paprika
• butter
• flat-leaf parsley
• garlic
• ground chicken breast
• egg
• panko bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Mix butter, parsley, and garlic together in a bowl until well combined. Divide mixture into 12 equal parts on a baking sheet. Freeze until solid, about 20 minutes.
2. 2 Shape ground chicken into 12 balls. Make a deep thumbprint in the center of each ball. Place a piece of frozen herbed butter in center, wrapping meat around it until fully covered. Repeat with remaining balls.
3. 3 Beat eggs in a bowl. Combine panko, paprika, salt, and pepper in a separate bowl.
4. 4 Dip 1 ground chicken ball in beaten eggs, then in seasoned bread crumbs. Dip ball back into egg and in seasoned bread crumbs once more. Repeat with remaining balls. Place on a baking sheet and freeze for 10 minutes.
5. 5 Preheat an air fryer to 400 degrees F (200 degrees C). Place half of the balls in the air fryer basket and spray with cooking spray.
6. 6 Cook for 5 minutes. Flip balls over with tongs and spray again with cooking spray. Cook for 5 minutes more. Repeat with remaining chicken balls.

By Soup Loving Nicole