Do you have any tasty recipes using paprika?

Paprika Recipes

• All-Purpose Barbecue Rub

• Baby Bam Spice Seasoning Mix (Emeril)

• Baked Clam Balls

• Barbecue Spice Mix

• BBQ Short Ribs

• Berbere Sauce

• Blue Cheese Buttermilk Creamy Dressing

• Bourbon Barbecue Sauce

• Buttermilk Cornbread Shrimp

• Cajun Spice Mix

• Cheese Eyeballs

• Chesapeake Bay Seasoning Mix

• Chicken Amaretto

• Chipotle Lemon Chicken

• Coca-Cola 7-Bone Roast

• Coke Brisket

• Crawfish-Stuffed Artichokes with Lagniappe

• Creole Seasoning (Emeril)

• Creole Spice Blend Mix

• Creole Spice Mix

• Crockpot Chicken with Dry Rub

• Deboned Stuffed Turkey

• Dill Potato Salad

• Goulash Soup

• Gremlin Grill Smoked Pork

• Grilled Cocoa Spiced Salmon

• Gulyásleves (Hungarian Soup)

• Herb & Spice Roasted Game Hens

• Homemade Frankfurters (Hot Dogs)

• Homemade Liverwurst

• Homemade Pepperoni

• Hungarian Gulash

• Jambalaya Fettuccine

• Jerky - Water Smoker Method

• Jerry Springer's Mashed Potato Meatloaf

• Kansas City Barbecued Ribs

• Locke-Ober's Lobster Savannah

• Magic Dust Spice Mix

• Mako Shark with Anchovy and Caper Sauce

• Mexican Spice Mix

• No-Salt Seasoned Salt Mix

• Orange-Avocado Chicken

• Paprikash Potatoes

• Pickled Shrimp

• Potato Vegetable Kugel

• Real Man Chili

• Rustic Rub Spice Blend

• Samak Kebab (Fish)

• South African Curried Beef Gratin

• Spareribs and Sauerkraut

• Stewed Artichokes with Olives and Moroccan Spices

• Stove-top Mesquite Smoked Angel Chicken

• Swiss Chicken with Mushrooms (Clay Cooker)

• Texas Barbecue Beef Brisket

• Turkey Filbert Casserole

• Turkish-style Grilled Chicken with Yogurt and Cumin (Tavuk Izgara)

• Turkish Braised Lamb Shanks with Roasted Plums

• Yugoslavian Burek (Phyllo Meat Rolls)

click here:

http://homecooking.about.com/library/archive/blspi...

Pan-fried paprika chicken

Serves 4

Preparation time 1-2 hours

Cooking time 10 to 30 mins

Ingredients

4 small chicken breasts, without skin or bone

150ml/5¼fl oz double cream

For the marinade

1 tbsp Worcestershire sauce

1 tbsp runny honey

1 tbsp paprika

1 tbsp grainy mustard

To serve

young spinach

boiled rice, cooked

wild rice, cooked

Method

1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.

2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.

3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.

4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.

5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.

I made this Sunday - we love it and the leftovers are great also.

Goulash?

1 lb. ground beef

1 Tbsp olive oil

1 red onion, chopped

Some chopped celery

Some chopped green bell pepper

Big spoon of garlic

1 Tbsp paprika

S&P

1.5 cups elbow mac

1 can cheddar soup

1 can tomato soup

Green olives

Cheddar cheese

It's simple. Boil the mac, fry up the beef with everything through garlic, then add the paprika and S&P. Then add the soups and olives. Toss the sauce with the drained pasta, put it in a large baking pan, top with cheese and whack it in the oven until the cheese is melted.

Regular paprika is a bit boring to me (kind of like chili powder with no bite).

Try using smoked paprika! That has such an awesome complex flavor, and can be found at any higher end gourmet grocery store.

Click the link for a boatload of tasty recipes!

I have a wonderful recipe with paprika that you will love, hope you do! :-)

South Shore Pork Roast

SUBMITTED BY: Pat Botine

"In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use."

PREP TIME 25 Min

COOK TIME 2 Hrs 20 Min

READY IN 2 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

US METRIC

About scaling and conversions

INGREDIENTS

* 3 1/2 pounds boneless pork loin roast

* 1/4 cup butter or margarine

* 1 cup chopped onion

* 1 cup diced carrots

* 1 teaspoon paprika

* 3/4 cup chicken broth

* 2 tablespoons all-purpose flour

* 1/2 cup sour cream

* 1 tablespoon minced fresh parsley

* 1/2 teaspoon salt

DIRECTIONS

1. In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350 degrees F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

This is a Spanish soup from La Mancha. It's called sopa castiliana.

2 tbsp olive oil

4 large garlic cloves, peeled

4 slices stale country bread

4 tbsp paprika

1 litre beef stock

1/4 tsp ground cumin

4 eggs

ground black pepper

chopped fresh parsley, to garnish

Preheat oven to 230C/gas 8. Heat olive oil in large pan. Add whole peeled garlic cloves and cook until they're golden, then remove and set aside. Fry the slices of bread in the oil until golden, then set aside.

Add 1 tbsp of the paprika to the pan, and fry for a few seconds. Stir in the beef stock, cumin and remaining paprika, then add the reserved garlic, crushing the cloves with the back of a spoon. Season to taste (just add pepper), then cook for about 5 minuttes.

Break up the slices of fried bread into bitesized pieces and stir them into the soup. Ladle the soup into four ovenproof bowls. Carefully break and egg into each bowl of soup and place in the oven for about 3 minutes until the eggs are set. Sprinkle the soup with chopped fresh parsley and serve immediately.

If you prefer, you can whisk the eggs into the hot soup. I don't have ovenproof bowls so I poach them in the pan with the soup then carefully remove them to the bowls. It's a bit more messy but still tastes great.

Not exactly a recipe, but one of the best thing made out of paprika is Cheriso sausage. Using this you can make some cracking food.

Rub paprika, salt, pepper, garlic (either powder or grind it up fresh) into any chicken or meat, though it goes best with pork. Leave to marinade for as long as possible. Fry the meat and add any chopped veggies you may have - I always have mushrooms, leeks, onions, celery etc. Add some chicken, or other meat stock (a cube will do at a pinch), and allow to reduce. Add some creme fraiche, bring back to the heat and stir fry with tagliatelli pasta or any other pasta you have to hand, and a green and red salad.

baked chicken (serves 6) wash and dry, beat 2 eggs add 1 tablespoon of milk or buttermilk(stir well) in a baggie put 1 cup of flour and 1/2 teaspoon of salt, pepper, and paprika, take a piece of chicken get wet in eggs then put in baggie and shake it up, put in lightly greased or pam pan, do this with all pieces of chicken cook at 350 for 30 minutes.

I use paprika in many dishes - not just goulash. I sprinkle a little on my mozzarella, hard-boiled egg, tomato and cucumber salad. In fact I rarely eat a hard boiled egg without a sprinkling of hot paprika. It goes on home made chips, in a cucumber and yogurt salad. Potato salad. Well, just about everything which would normally be made with chillis, if there weren't so many wimps around.

Some like it hot!

1)Gulash - the original recipe

1 pound of beef, chopped into little cubes

1 pound of pork, chopped into little cubes

1 cup of (sour) cream or creme fraiche

3-4 red or mixed (bell) peppers

2 medium onions

paprika or chili

concentrated tomato paste

laurel leaf, salt, pepper

(garlic)

Cut the peppers into quares about the size of a thumbprint and the onions into rings. Fry the meat cubes, the onion rings and the peppers in a pot or high pan until the meat has gone slightly brown. Add water, tomato and spices to taste. Cook on medium heat. Be very generous with the paprika - it is supposed to color everything red. (Tip: the juice of canned bell peppers or meat broth can be used instead of water.) When the meat is done, remove the pot and let it cool down a bit. Then add the cream and spice everything again with salt, pepper and paprika.

Good with potatoes or noodles.

2) Stuffed peppers

- a) with rice and ground meat

1 1/2 to 2 ounces (50 g) of white parboiled rice

1 pound (500 g) of ground meat, either beef, lamb or pork

6 large red bell peppers

1 egg

salt, pepper, paprika

oil

Cook the rice. Turn on the oven for pre-heat, while placing a lasagna form with the bottom covered in oil (or water or thin tomato sauce) inside. Cut out the stems and the seeds of the peppers so that the peppers form a cup. Mix the rice, the egg and the ground beef and spice everthing with salt, pepper and paprika. Fill the peppers, set them into the lasagna form and steam everything for 45 minutes at 390 degrees F/200 degrees C.

Serve with green salad and tomato sauce.

b) vegetarian option with rice

4 green bell peppers

1 cup of water

half a cube of dried broth

1 cup of rice

1 cup tomatoes, pureed

salt, pepper, paprika

1 bundle parsley

5 ounces (150 g) of shredded cheese

1 onion

(garlic - optional)

(black olives - optional)

Cook the rice. Cut onion into small cubes and fry in olive oil until brown. Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Spice to taste. Fill into the peppers. Cook for 30 minutes. Rest as above.

(Calculated with one pepper per person.)