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    You are in: Home / Cookbooks / Recipes Using Smoked Paprika
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    24 recipes in

    Recipes Using Smoked Paprika

    Suh-moked Paprika!
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    A most wonderful combination of flavors! From 'The Lavender Cookbook'. If you want it vegan, switch to olive oil or your preferred butter substitute for the butter.

    Recipe #486330

    I changed a few things. The size of the potatoes used were all of uniform size and no larger than a walnut in its shell. Once cooked, the potatoes were sliced in half, too. From tastefulselections.com.

    Recipe #446144

    Using typical Spanish ingredients, this tapa is quick and easy to prepare and has a deliciously smokey, yet salty taste. Roasted garlic and paprika are mixed with fresh, soft goat cheese, then spread over rustic bread and topped with sun-dried tomatoes and capers. From Lisa and Toni Sierra on About.com, changed a bit. Posted for ZWT 5 and haven't tried it yet.

    Recipe #370929

    This recipe is reminiscent of the flavors of both arroz con pollo and classic Mexican mole sauce. Parts of the recipe were modified here and there. From Prevention Magazine Diabetes' Cookbook. If you don't care about the fat content, leave the skin on the chicken. Turkey can also be substituted for the chicken if you wish.

    Recipe #177279

    I picked up a kosher ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. This is such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

    Recipe #204629

    From our local newspaper-source unknown. A few changes were made to the recipe. No mayo!

    Recipe #166564

    We found this recipe printed on the back of a box of Diamond Crystal brand kosher salt. My husband tried it today on roasted chicken and it was really good! A few changes were the substitution of smoked Spanish paprika for the more common Hungarian paprika, replacing ground spices with whole when possible and most importantly, removing the dried thyme altogether. (We're not fans of dried thyme however, if you wish to add the thyme, the recipe calls for one teaspoon. I should note, too, that this recipe is an extremely rare instance where I use dried basil.) I think the smoked paprika gives the chicken that special grilled, outdoorsy taste-but without the mess involved in grilling. The chicken was slow roasted to avoid burning the skin due to the brown sugar in the rub. My husband wasn't aware the rub contained sugar and he was roasting the chicken at too high of a temperature. Consequently, the chicken was blackened, not burnt luckily. (Oh, but did taste delicious blackened!) Lastly, the recipe states that the rub can be used on both poultry and meat.

    Recipe #366830

    In an effort to use up leftovers in the refrigerator... If you wish, the soup can be simmered slowly in a crock pot on LOW. Also, I use canned organic tomatoes if preparing out of season. (As I was posting this recipe, the thought occurred to me that adding cream to the soup might be really good! And it was! The cream is, of course optional.) Serve with focaccia!

    Recipe #364150

    Great cheesy potato soup.

    Recipe #248964

    I made this when I was coming down with cold symptoms and wanted a comforting soup that I could taste despite my stuffy nose. I thought it was geat so I thought I'd share. Please note: There is NO substitution for smoked paprika. Servings are totally guessed.

    Recipe #347403

    This is a Japanese dish with a Spanish twist, that is so good and really special if served with Roasted Sweet and Sour Onions. Adapted from Bon Appetit!

    Recipe #183259

    I made WiGal's Creamed Cabbage Soup and then lightened it up a little! You might like to add a tablespoon of low fat cream cheese at the end, to give it a little extra richness. I hope you enjoy!

    Recipe #279202

    1 Reviews |  By Mirj

    I first discovered smoked paprika on a trip to New York back in 2000. My cousin put it in some spaghetti sauce and I was hooked. Thanks to canarygirl and Sackville Girl here at Zaar I was able to get a supply in to my kitchen. This recipe takes the amazing flavors one step further. The stuff is amazing on potato latkes!

    Recipe #143222

    Yep, another one. This time I replaced regular paprika with Spanish smoked paprika (and to let you know-I reduced the amount by half in my recipe.) If you use canned garbanzo beans, be careful with the amount of salt added to the dip. Pomegranate seeds are virtually impossible to find here because the fruit is only available briefly in late autumn and winter. So, I used walnuts instead. Serve with pita bread, French bread, vegetables, etc. From Beans and Grains.

    Recipe #255726

    The BBQ sauce recipe is from veganmenu.blogspot.whatever as adapted from Slashfood and finally as slightly adapted by me. Serving suggestion: baked tofu, (cheesy) grits and spinach salad. Note: the barbecue sauce is best if prepared 12-48 hours in advance.

    Recipe #335587

    This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.

    Recipe #328568

    Huevos Revueltos Con Esparragos - this traditional Spanish recipe is usually made with wild asparagus - but very tiny sprues will work equally well. This delicious and very indulgent light supper dish will feed four people with side dishes and crusty bread, or two greedy people! It is also excellent served as a Tapas dish - make sure there is lots of bread to scoop it up with!

    Recipe #225928

    1 Reviews |  By Manami

    What a wonderful combination of robust flavors! The tender rib-eye steaks get flavored by the smoky garlic marinade as well as a pungent Spanish blue-cheese butter that melst down the sides!!! It would taste outstanding with any creamy blue but the Valdeon from Picos de Europa adds complexity! Valdeon is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales.Had these fantastic steaks at the Borrero's house over Memorial Day and they were to die for!! Niurka and I found the recipe in F&W Magazine 02/2005 edition. Recipe by Grace Parisi from "Cheese Guru." She let the marinated steaks stay overnight and meld with all the flavors. Neither the marinating time nor the chilling time for the compnd butter have been included in the time for preparing the recipe.

    Recipe #306192

    Epicurious. Feb 2008. More greens!

    Recipe #282732

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