Recipes with paprika
1,777 recipes
Roast Beef with Fresh Garlic Seasoning Salt
Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.
Lentil & Bulgur Cakes
A vegetarian "kibbeh" with lentils in place of the meat.
Ham-And-Cheese Bread
Ham and cheese bread machine loaf with cheddar, Swiss, Parmesan, and chopped ham baked right into the dough. A triple-cheese savory bread with dry mustard and paprika for extra kick.
Habanero Sauce
If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.
Low Fat Corn Chowder
Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.
Cajun Deep Fried Turkey
Cajun deep fried turkey injected overnight with a spicy crab boil, cayenne, paprika, and white pepper marinade. Fried in peanut oil at 5 minutes per pound for crispy skin and juicy meat.
Rio Grande Chili
Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.
Rouladen with Paprika & Tomato Sauce
German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.
Amazing Steaks Esterhazy
Steaks Esterhazy is a Hungarian-style dinner of broiled sirloin or T-bone topped with a creamy paprika sauce of mushrooms, sour cream, and Worcestershire. A 35-minute weeknight take on a classic recipe.
Potato-Crusted Cauliflower Quiche
Gluten-free potato-crusted cauliflower quiche with shredded potato crust, sauteed cauliflower, onions, garlic, herbs, and cheddar cheese in a savory egg custard.
Creole Gumbo Pot
Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.
Burk's Cafe Spicy Molasses Tomato Sauce
A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.
Tagine of Okra & Tomatoes
Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.
Beef Stew with Prunes
A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.
Vegetarian Cabbage Rolls
Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.
Potato Soup, Peasant Style
Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.
Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.
A vegetarian "kibbeh" with lentils in place of the meat.
Ham and cheese bread machine loaf with cheddar, Swiss, Parmesan, and chopped ham baked right into the dough. A triple-cheese savory bread with dry mustard and paprika for extra kick.
If each drop of the super-sauce equaled one jalapeno, you would get a greater depth of flavor from including five jalapenos in your dish than from five drops of the sauce.
Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.
Cajun deep fried turkey injected overnight with a spicy crab boil, cayenne, paprika, and white pepper marinade. Fried in peanut oil at 5 minutes per pound for crispy skin and juicy meat.
Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.
German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.
Steaks Esterhazy is a Hungarian-style dinner of broiled sirloin or T-bone topped with a creamy paprika sauce of mushrooms, sour cream, and Worcestershire. A 35-minute weeknight take on a classic recipe.
Gluten-free potato-crusted cauliflower quiche with shredded potato crust, sauteed cauliflower, onions, garlic, herbs, and cheddar cheese in a savory egg custard.
Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.
A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.
Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.
A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.
Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.
Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.
