Recipes with paprika
1,777 recipes
Chili Bean Tacos
Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.
Mom's Stuffed Meat Loaf
Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms.
Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.
Capitol Punishment
Texas-style no-bean chili with ground beef chuck, pork, and cubed beef simmered in beer with bold spices and thickened with masa harina for competition-worthy flavor.
Spam Denver Biscuit Souffle
Spam Denver biscuit souffle with a pressed biscuit crust, cream cheese and cheddar filling, cubed Spam, green pepper, and onion. A puffy, Denver omelet-inspired bake with a biscuit base.
Turkey Goulash
Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.
Romana's Spanish-American Cookery Chili
Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.
Texas Chili Con Carne
Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.
Memphis Style Sweet Sauce for Ribs
Memphis-style sweet barbecue sauce for ribs, built on tomato, honey mustard, two Worcestershires, red wine vinegar, paprika, and a whisper of cayenne. Balanced sweet, tangy, smoky.
Easy Tuna Noodle Casserole
Easy tuna noodle casserole made from pantry staples: egg noodles, cream of mushroom soup, and tuna, baked under a crunchy paprika-dusted breadcrumb topping. A budget-friendly weeknight comfort classic.
Quinoa & Bean Soup
Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.
Creamed Scallops in Wine Sauce
Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.
Best Chicken Tandoori
Chicken tandoori marinated in yogurt, lemon, garam masala, coriander, and cumin, then grilled hot and dry to mimic a real tandoor oven. Serve with naan, rice, and cool cucumber.
Potato Salad Almost Like Mom Used To Make
Add another dish to your summer barbecues with this scrumptious potato salad your whole family will enjoy!
Coconut Beer Shrimp
A nice appetizer, though very caloric. The dipping sauce is great for other things as well.
Spicy Tortilla Chicken Soup
Just enough spiciness without over powering my palate, and the soup was very tasty.
Smoked Salmon Chowder
Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.
Chili bean tacos stuff hard shells with cumin-spiced sausage, kidney beans, tomato and bell pepper, topped with sour cream. A 30-minute Tex-Mex weeknight dinner.
Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.
Texas-style no-bean chili with ground beef chuck, pork, and cubed beef simmered in beer with bold spices and thickened with masa harina for competition-worthy flavor.
Spam Denver biscuit souffle with a pressed biscuit crust, cream cheese and cheddar filling, cubed Spam, green pepper, and onion. A puffy, Denver omelet-inspired bake with a biscuit base.
Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.
Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.
Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.
Memphis-style sweet barbecue sauce for ribs, built on tomato, honey mustard, two Worcestershires, red wine vinegar, paprika, and a whisper of cayenne. Balanced sweet, tangy, smoky.
Easy tuna noodle casserole made from pantry staples: egg noodles, cream of mushroom soup, and tuna, baked under a crunchy paprika-dusted breadcrumb topping. A budget-friendly weeknight comfort classic.
Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.
Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.
Chicken tandoori marinated in yogurt, lemon, garam masala, coriander, and cumin, then grilled hot and dry to mimic a real tandoor oven. Serve with naan, rice, and cool cucumber.
Add another dish to your summer barbecues with this scrumptious potato salad your whole family will enjoy!
A nice appetizer, though very caloric. The dipping sauce is great for other things as well.
Just enough spiciness without over powering my palate, and the soup was very tasty.
Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.
