Paprika Recipes
Leah Said:
I've got a whole beef rump, paprika and endless vegetables....?We Answered:
my version of the recipe2 pounds beef stew meat, chuck
1/4 cup oil, light flavored olive or vegetable
2 tbsp. clarified butter + 2 tbsp. clarified butter for sautéing the vegetables
1/2 cup flour
2 tsp. kosher salt
1 tsp. ground black pepper
1 quart onions, sliced thin
1 tbsp. garlic, chopped fine
1 cup fresh red peppers, chopped fine
2 tbsp. flour
1/4 cup paprika, Spanish style or real Hungarian
1 bay leaf, small like the size of a quarter
1 tbsp. fresh marjoram or 2 tsp. dried
1 cup dry white wine
2 tsp. sugar
1 quart hot veal stock or canned beef broth
2 tbsp. tomato paste
additional salt and pepper to your taste
Preparation:
Pre-heat a heavy bottom braising or sauté pan over medium heat; mix the flour, salt and pepper together, dredge the meat in the flour and shake off the excess. Add the oil and butter to the pan then add the meat and brown it on all sides. Adjust the heat as you need so that the meat doesn't burn or boil in the pot. You may want to do this in 2 or 3 batches. When brown remove the meat and keep it warm. Now add the additional 2 tbsp. clarified butter, onions, red peppers and garlic and cook about 2 minutes, add 2 tbsp. flour and cook slowly for 3-4 minutes longer. Add the remaining ingredients starting with the paprika, stirring after each addition, finishing with the wine, then the hot stock. Stir until smooth then add the browned beef, bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook slowly for about 1 1/2 hour or until tender. Skim off any oil that rises to the top during the cooking and discard it. Check and stir the goulash occasionally so it doesn't stick or burn.
To serve adjust the seasonings to your taste, remove the bay leaf. You may adjust the thickness with cornstarch dissolved in a little water to thicken it or add some water to thin it. The sauce shouldn't be too thick, it should be more like the consistency of heavy cream.Paprika Recipes please!?
We Answered:
This is the BEST TRY it out3 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
Dennis Said:
does anyone know anything about paprika? including recipes.?We Answered:
Paprika is a light seasoning. It is red and is good for pulling out the flavor in dishes made with mayonnaise and eggs...Deviled eggs and egg salad are great with Paprika on or in them because it just freshens the dish and gives a good colored contrast.
Christina Said:
Chocolate with paprika recipes?We Answered:
Chocolate and Paprika Sorbet:http://www.bbc.co.uk/food/recipes/databa…
Chocolate BBQ Sauce:
http://www.bbqreport.com/archives/barbec…
Craig Said:
I have a recipe that calls for sweet paprika. All I have is regular paprika. Is there a difference?We Answered:
Good question on paprika.There really is a difference in the spice. All paprika is made from a certain kinds of red peppers. The stuff simply labeled paprika is very mild and maybe a little sweet. It's used most often as a garnish. Hungarian Paprika comes hot or sweet and is available at gourmet foods stores. The hot, as expected, is spicy. The sweet has more flavor than the regular jarred variety. Spanish paprika is made from a different type of pepper and has a paler color than the usual paprika. I've only seen this in specialty catalogs (often called pimenton). Finally, smoked paprika is available, too. The peppers are smoked before being ground, giving it a smokey flavor (sort of the difference between a jalapeno and a chipotle chili pepper).
Depending on what you are making, you could easily use the paprika from the store. I have used in a pinch, when not having sweet paprika on hand and added a tad of sugar to the spice. If using 3 tsps, I would recommend a nice pinch of superfine sugar, and blend well before adding to your dish.
Hope that helps.
Gregory Said:
Do you have any tasty recipes using paprika?We Answered:
Paprika Recipes• All-Purpose Barbecue Rub
• Baby Bam Spice Seasoning Mix (Emeril)
• Baked Clam Balls
• Barbecue Spice Mix
• BBQ Short Ribs
• Berbere Sauce
• Blue Cheese Buttermilk Creamy Dressing
• Bourbon Barbecue Sauce
• Buttermilk Cornbread Shrimp
• Cajun Spice Mix
• Cheese Eyeballs
• Chesapeake Bay Seasoning Mix
• Chicken Amaretto
• Chipotle Lemon Chicken
• Coca-Cola 7-Bone Roast
• Coke Brisket
• Crawfish-Stuffed Artichokes with Lagniappe
• Creole Seasoning (Emeril)
• Creole Spice Blend Mix
• Creole Spice Mix
• Crockpot Chicken with Dry Rub
• Deboned Stuffed Turkey
• Dill Potato Salad
• Goulash Soup
• Gremlin Grill Smoked Pork
• Grilled Cocoa Spiced Salmon
• Gulyásleves (Hungarian Soup)
• Herb & Spice Roasted Game Hens
• Homemade Frankfurters (Hot Dogs)
• Homemade Liverwurst
• Homemade Pepperoni
• Hungarian Gulash
• Jambalaya Fettuccine
• Jerky - Water Smoker Method
• Jerry Springer's Mashed Potato Meatloaf
• Kansas City Barbecued Ribs
• Locke-Ober's Lobster Savannah
• Magic Dust Spice Mix
• Mako Shark with Anchovy and Caper Sauce
• Mexican Spice Mix
• No-Salt Seasoned Salt Mix
• Orange-Avocado Chicken
• Paprikash Potatoes
• Pickled Shrimp
• Potato Vegetable Kugel
• Real Man Chili
• Rustic Rub Spice Blend
• Samak Kebab (Fish)
• South African Curried Beef Gratin
• Spareribs and Sauerkraut
• Stewed Artichokes with Olives and Moroccan Spices
• Stove-top Mesquite Smoked Angel Chicken
• Swiss Chicken with Mushrooms (Clay Cooker)
• Texas Barbecue Beef Brisket
• Turkey Filbert Casserole
• Turkish-style Grilled Chicken with Yogurt and Cumin (Tavuk Izgara)
• Turkish Braised Lamb Shanks with Roasted Plums
• Yugoslavian Burek (Phyllo Meat Rolls)
click here:
http://homecooking.about.com/library/arc…
Douglas Said:
A simple paprika recipe?We Answered:
HUNGARIAN CHICKEN PAPRIKAS2-3lb chicken (cut up) or chicken breasts (whole or cubed)
3-4 large white onions, minced
4 cloves garlic, minced
3 vine tomatoes, minced
2 red peppers, minced
1 hungarian hot pepper (deveined)
3 tbsp. sweet paprika
1 tbsp. hot paprika
vegetable seasoning or salt to taste
1 tsp. black pepper
1/4 cup vegetable oil
1/2 cup chicken stock
1/2-1 cup sour cream (optional)
Saute minced onion and garlic with vegetable oil in large deep dish pan/pot. You can add a dash of salt while you saute the onion and garlic.
Then add the hot peppers, tomatoes, and red peppers to the pan. Let mixture saute for about 5-10 mins over med-high heat. Then add your spices (paprikas, black pepper, and salt to taste). Also add the chicken stock.
Allow the mixture to continue to cook over medium to low heat. Use a food processor to mince up all the vegetables so that the flavors mix well.
At this point add the chicken (turn burner temperature to med-low). The whole point is to slowly cook chicken in this sauce so that it absorbs and becomes very tender.
You can raise temperature to medium-high when cooking larger pieces of chicken.
Let cook for couple of hours until chicken is tender and no longer pink inside.
Add the sour cream in slowly over low heat before serving and mix well. Do not add sour cream to sauce when on high temp or it will curdle!
This excellent sauce can be served over egg noodles or dumplings with pickles to accompany.
Enjoy
if you need anything else email me!