Recipes with paprika
1,777 recipes
Cheddar Tuna Au Gratin
Cheddar tuna au gratin with a paprika-spiked cheese sauce, cottage cheese for extra protein, and buttered bread crumb topping. Old-school pantry casserole that comes together with everything in the cupboard.
The Perfect Fried Chicken
Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.
Clam Chowder 3
A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.
Turkey Paprikash
Sliced turkey breast in a creamy paprika sauce made with low-fat yogurt and tomato paste, served over parsley-tossed noodles. A lighter take on the Hungarian classic that's ready in under an hour.
Denise's Diet Soup
A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.
Thanksgiving Rotisserie Turkey
Excellent recipe. The turkey comes out juicy and moist.
World Champion Bbq Ribs
Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.
Thai Sweet Chili Sauce
Homemade Thai sweet chili sauce with rice vinegar, fish sauce, plum sauce, and serrano chilies. Sweet, tangy, and spicy dipping sauce ready in 30 minutes. Better than store-bought.
Shrimp Arnaud
Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.
Skewered Kefta
Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.
Classic Pan-Fried Chicken with Homemade Cream Gravy
Golden-crusted chicken pieces sizzle in hot oil until the skin crackles and the meat stays juicy inside. The real magic happens when you turn those savory pan drippings into velvety cream gravy, rich with browned bits and seasoned to perfection.
Chili with Pinto Beans
From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.
Texas Barbecue Beef Brisket
Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.
Delicious Beef Empanadas
Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.
Chicken & Andouille Sausage Gumbo
Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.
Eight Pepper Chili
Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.
Cheddar tuna au gratin with a paprika-spiked cheese sauce, cottage cheese for extra protein, and buttered bread crumb topping. Old-school pantry casserole that comes together with everything in the cupboard.
Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.
A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.
Sliced turkey breast in a creamy paprika sauce made with low-fat yogurt and tomato paste, served over parsley-tossed noodles. A lighter take on the Hungarian classic that's ready in under an hour.
A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.
Excellent recipe. The turkey comes out juicy and moist.
Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.
Homemade Thai sweet chili sauce with rice vinegar, fish sauce, plum sauce, and serrano chilies. Sweet, tangy, and spicy dipping sauce ready in 30 minutes. Better than store-bought.
Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.
Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.
Golden-crusted chicken pieces sizzle in hot oil until the skin crackles and the meat stays juicy inside. The real magic happens when you turn those savory pan drippings into velvety cream gravy, rich with browned bits and seasoned to perfection.
From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.
Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.
Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.
Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.
Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.
