Paprika Recipes please!?

Question

I loooooove paprika!

Answer 1

This is the BEST TRY it out
3 medium potatoes
1/3 cup grated parmesan cheese
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon Spice Barn Paprika
3 tablespoons butter

Wash potatoes well; cut into 8 wedges; set aside. Combine parmesan and next 3 ingredients, stirring well. Dip wedges into melted butter; arrange in a single layer in a lightly greased 15x10x1 jellyroll pan. Sprinkle cheese mixture evenly over potatoes. Bake, uncovered, at 375 degrees for 40 minutes or until tender and browned.

Marinated Paprika Chicken
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons Spice Barn Celery Salt
2 teaspoons Spice Barn Paprika
1/2 teaspoon Spice Barn Garlic Salt
1 teaspoon Spice Barn Ground Black Pepper
12 boneless chicken breasts, skinned
3 cups fine cracker crumbs
3/4 cup butter, melted

Combine first 8 ingredients. Add chicken and coat. Let stand in refrigerator overnight. Remove chicken from sauce and roll in crumbs, arrange in shallow pan. Drizzle half of butter over and bake at 300 for 1 hour. Spoon on rest of butter and bake 15 minutes longer. Garnish with SpiceBarn Parsley Flakes.

Pesto Stuffed Chicken Rolls
6 boneless, skinless chicken breasts
1/4 teaspoon each: salt and pepper
3 ounces cream cheese, softened
1/4 cup commercial pesto
1/2 cup red bell pepper, chopped
3/4 cup corn flake crumbs
1/2 teaspoon Spice Barn Paprika

Flatten chicken to 1/4 " thickness and sprinkle with salt and pepper. Combine cream cheese, pesto, and red pepper, stirring until smooth. Spread 2 tablespoons over each chicken breast; roll up lengthwise and secure with toothpick. Combine crumbs and paprika; dredge chicken rolls. Place in a greased baking dish. Bake, uncovered, at 350 degrees for 35 minutes. Let stand for 10 minutes. Slice into 1 inch rounds.

Thousand Island Dressing
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons green pepper, minced
2 tablespoons celery, minced
1 tablespoon onion, minced
1 teaspoon Spice Barn Paprika
2 tablespoons dill pickle, minced
1 hard cooked egg, minced

Answer 2

Here's a great side dish for roast pork, chicken, or grilled sausages:

Paprika potatoes

1 lb red (boiling) potatoes, cut into fourths
1 stick (1/4 lb) butter, melted or at least softened
2 to 3 tablespoons House of Szeged Hungarian paprika
1/2 teaspoon caraway seed (optional but really good!)
Salt & pepper to taste

Wash, pare & cut potatoes into fourths -- leave the skins on. Boil in salted water till they are done (they'll split and feel fluffy when you pierce them with a fork). Drain them and place them in a serving bowl.

Pour melted butter over the potatoes, then add paprika and caraway. Stir to mix the paprika into the butter. Salt and pepper to taste, then serve.

...Now, in the UNLIKELY event that you have any left over, these are EVEN BETTER if you do this a day or two later:

Fried Paprika Potatoes

Heat a large skillet over medium-high heat. When water droplets skitter across the surface, toss in the leftover paprika potatoes. Let them heat through and get crispy; the edges will brown slightly as the butter melts and the potatoes fry. This REALLY wakes up the paprika and the caraway seeds. Serve them with ham or sausage for breakfast.

Notes on paprika

If you haven't already found out, Hungarian paprika is the good stuff. House of Szeged should be readily available, but I have another variety that I'm using now. Oh, and I bet you'd REALLY like this Spanish smoked paprika that I found at an upscale market a year or two ago... it adds a smoky, barbecue tang to anything I put it in. Makes a GREAT dry rub for chicken or pork, or as one of the seasonings for homemade sausage (along with cumin, garlic powder, dried sage and a little powdered hot chile like cayenne or equivalent).

And to the answerer who said she always thought paprika was just for color -- my mom told me that when I was a kid, too, when she'd sprinkle it on my deviled eggs. Then I discovered Hungarian paprika and wow... It's like chile powder without the burn (though there is also hot Hungarian paprika), rich and chile-licious.

Answer 3

chicken paprika

Ingredients:
1 Chicken, cut up
1 teaspoon Paprika
3/4 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon Pepper


Directions:

Rinse chicken and pat dry. Then arrange pieces, skin side down and slightly apart, in a lightly greased shallow baking dish. In a small dish, mix paprika, salt, sugar, and pepper; sprinkle over chicken.

Bake at 400F degrees for 35 minutes. Turn pieces over and continue to bake until meat near thighbone is no longer pink; cut to test (10 to 15 more minutes).

This recipe for Baked Chicken Paprika serves/makes 4

Answer 4

Chicken Cutlets with Paprika are great.

You just need some chick breasts, bread crumbs and an egg or two. Crack the egg into a bowl and shake as much paprika you like into the bowl, add some salt, and dip the chicken in the egg and then into the bread crumbs, fry on the stove with veggitable oil and enjoy.

Answer 5

The main thing to remember is that paprika only releases its color and flavor when heated. Thus, sprinkling ground paprika over colorless dishes may improve their appearance, but does little for their flavor.

Answer 6

paprika is a spice, so therefore you need to find recipes which paprika is used. Try some India or Hungarian type recipes.

Answer 7

I always thought that paprika was basically something that added a red color but essentially no flavor. Am I wrong?

Answer 8

You realize that parika only adds color and no flavor?
Most spanish rice dishes use paprika for coloring.

Answer 9

Perform a Yahoo! Search for it.
Good Luck!!!