Recipes with paprika
1,777 recipes
Baked Butterflied Shrimp
A succulent shrimp dish that doesn't take a whole lot to make or eat!
Gemfish in Chermoula Marinade
Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.
Cabbage Rolls with Sauerkraut & Pork
Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.
Easy Baked Stuffed Clams
Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.
Honey Roasted Chicken
Honey roasted chicken quarters glazed with olive oil, orange juice, honey, and paprika. Just 5 ingredients for golden, sticky-sweet roasted chicken with crispy skin.
Lasagna from Tony's at Disney World
A tasty and scrumptious lasagna made with ground beef and a variety of spices and cheese which gives it a rich taste.
Coconut Beer Batter Shrimp
Create a new flavorful dish for dinner with this delicious recipe that calls for grated coconut, cayenne pepper, and....beer!
7 Day A1 Steak Sauce
My copycat version of the top secret famous A1 Steak Sauce.
Clam & Potato Casserole
Creamy clam and potato casserole with a curry twist. Fresh shucked clams layered with sliced potatoes in velvety sauce, topped with parmesan and paprika. Coastal comfort meets spice.
Andouille
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a
delightful appetizer. It is also used in a superb oyster and
andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Beef Stroganoff for 1
Classic beef stroganoff scaled for one person with tender chuck steak, mushrooms, and a silky sour cream sauce. Ready in 30 minutes, served over noodles or rice.
Blackened Chicken Breast
Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.
Andouille Garlic Sausage
Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.
Baked Pork Chops
Turn the barbecue off and try this dish that's perfect for a family dinner!
Lamb Roast(Traditional Seder Dish)
Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.
Chicken Paprikash
This succulent dish is made with a savory sauce that will have you licking your fingers!
A succulent shrimp dish that doesn't take a whole lot to make or eat!
Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.
Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.
Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.
Honey roasted chicken quarters glazed with olive oil, orange juice, honey, and paprika. Just 5 ingredients for golden, sticky-sweet roasted chicken with crispy skin.
A tasty and scrumptious lasagna made with ground beef and a variety of spices and cheese which gives it a rich taste.
Create a new flavorful dish for dinner with this delicious recipe that calls for grated coconut, cayenne pepper, and....beer!
My copycat version of the top secret famous A1 Steak Sauce.
Creamy clam and potato casserole with a curry twist. Fresh shucked clams layered with sliced potatoes in velvety sauce, topped with parmesan and paprika. Coastal comfort meets spice.
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Classic beef stroganoff scaled for one person with tender chuck steak, mushrooms, and a silky sour cream sauce. Ready in 30 minutes, served over noodles or rice.
Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.
Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.
Turn the barbecue off and try this dish that's perfect for a family dinner!
Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.
This succulent dish is made with a savory sauce that will have you licking your fingers!
