Recipes with paprika

Charlisa's Extra-Good Sesame Drop Biscuit-Muf recipe

Tandoori-style chicken breasts: yogurt-marinated with garlic, ginger, coriander, paprika, turmeric, and lime, then grilled over charcoal embers for that smoky, char-edged tandoor flavor at home.

Cheddar baked potato slices layer russet potatoes under shredded cheddar and a cream of mushroom soup mixture, baked until fork-tender. Classic American casserole-style side in an hour.

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Maryland crab cakes with a pound and a half of lump crab, oil-soaked bread, and whipped egg whites for lightness. Pan-fried in butter until golden on both sides.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Slow cooker beef stew loaded with zucchini and sweet corn in a savory steak sauce broth. Fork-tender meat meets a glossy cornstarch-thickened sauce in this set-it-and-forget-it dinner.

Vegetarian black bean chili built on dried beans with oven-toasted cumin and oregano. Topped with goat cheese, sour cream, and charred red pepper for a brighter, more aromatic spin on the classic.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Tampa fish chowder with bacon, fish fillets, diced chicken, and potatoes in a half-and-half base spiced with cumin, ginger, and dill. A Florida twist on classic chowder with Cuban-Caribbean undertones.

Herbed chicken mozzarella: chicken breasts shake-and-baked in a Parmesan herb crust, then crowned with chili sauce and melted mozzarella. A 90s casserole with serious herb backbone.

Vegetarian spinach and brown rice casserole with cheddar cheese, eggs, and sunflower seeds. An ovo-lacto friendly bake with nutmeg, soy sauce, and a crunchy seed topping.

Cajun shrimp bread stuffed into a hollowed French loaf with toasted bread crumbs, sauteed onions, paprika, and melted cheddar on top. A Louisiana-style appetizer or party centerpiece.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

Make-ahead Mexican chicken casserole with corn tortillas, cheddar, Monterey Jack, sour cream, and cream of celery soup. Assemble the night before and microwave until bubbly.