1,757 paprika recipes

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.

Layered casserole for two with sliced potatoes, sweet Vidalia onions, cream of mushroom soup, and browned chicken breast. Cozy comfort food with just 6 ingredients.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Oven-baked battered scallops soak in garlic buttermilk, then bread crumb coat and bake hot at 500F until opaque. Restaurant-style fried scallop texture without the deep fryer.

Microwave meatloaf with ground beef, bread crumbs and a ketchup glaze, ready in under an hour without heating up the oven. Classic comfort food on weeknight time.

Hot crab meat canapes on crackers with lemon-cayenne mayo, warmed in the microwave until bubbly. A quick, elegant appetizer ready in 15 minutes.

Onion smothered brisket rubbed with garlic powder and paprika, seared and braised under two pounds of sliced onions. Fork-tender beef with a rich onion gravy.

Surprise your date with this succulent dish that's extremely easy to prepare and enjoy!

A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

If you're looking for a quick and simple dinner, this succulent dish is perfect for your constantly moving lifestyle.

Pasta z jaj is a traditional Polish egg and ham spread with sweet paprika. Ground (not pureed) hard-cooked eggs and baked ham create a chunky, hearty sandwich filling ready in 5 minutes.

Hungarian sausage (kolbász) is a home-smoked paprika and garlic sausage made from coarsely ground pork shoulder, beef chuck, and pork fat stuffed into natural casings, cold-smoked and air-dried for two days.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Moroccan-style sliced tomato and onion salad with olive oil, garlic, parsley, sweet paprika, and cumin. A simple no-cook side that captures North African market flavors.