Recipes with paprika

Creamy curry soup with mixed seafood, mushrooms, asparagus, and green peas in a flour-thickened chicken broth finished with cream. Ready in under 20 minutes.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Carne Mechada: fork-tender flank steak simmered in broth, hand-shredded, then pan-fried with paprika, peppers, and tomatoes until saucy and rich. A Venezuelan staple for arepas and rice.

Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.

Diner-style beef goulash with cubed round steak simmered in a tangy ketchup, paprika, and Worcestershire sauce gravy. Served over hot egg noodles for a hearty weeknight dinner.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.

Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.

There is nothing better than enjoying a warm stew in a cold winter evening.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Why waste money on a romantic dinner when you can enjoy this tasty chicken dish in the convenience of your home!

Copycat Boston Market and KFC rotisserie-style chicken breasts basted in a honey-lime glaze with paprika and seasoned salt. Baked skin-on until golden, then sealed in foil to lock in all those juices.

A succulent chicken dish made with green bell peppers, fresh mushrooms and a dash of cayenne pepper which is fitting to feed a King.

A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts.

Stuffed flank steak rolled with a savory mushroom, herb, and breadcrumb filling, browned with bacon, and braised in beef broth. Served with a tangy Dijon mustard pan gravy.

Creamy casserole with mock crabmeat, hard-boiled eggs, curry powder, mayonnaise, and sour cream. Baked golden with paprika, served over rice.