SMOKEY PAPRIKA RECIPES
SMOKED PAPRIKA-HOMEMADE RECIPE - FOOD.COM
After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at a $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz.
Total Time 24 hours 5 minutes
Prep Time 5 minutes
Cook Time 24 hours
Yield 1 1/8 Pounds
Number Of Ingredients 2
Steps:
- In a large bowl slowly whisk together the paprika and liquid smoke.
- When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
- Or.
- Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
- When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
- Pour back into your Paprika bottle, use at will.
- 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.
Nutrition Facts : Calories 1327, FatContent 59.5, SaturatedFatContent 9.6, CholesterolContent 0, SodiumContent 156.1, CarbohydrateContent 255.9, FiberContent 171.7, SugarContent 47.5, ProteinContent 67.8
SMOKY PAPRIKA PEPPERS RECIPE | BBC GOOD FOOD
A great gift for a dinner party host, or just a tasty snack on their own
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Makes enough to fill 3 x 500ml jars
Number Of Ingredients 10
Steps:
- Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
- Heat the grill to high. Cut the peppers in half (leave the stalks in place – they’ll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
- Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you’re planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.
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SMOKY PAPRIKA PORK RECIPE - FOOD.COM
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Calories 259.2 per serving
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Reviews 4.0
Total Time 40 minutes
Calories 259.2 per serving
- You can cut down on the cooking time by cutting the meat in slices before cooking.
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SMOKED PAPRIKA GOULASH FOR THE SLOW COOKER RECIPE | ALLRECIPES
This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.
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Reviews 4.1
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Calories 642.5 calories per serving
- Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.
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SMOKY PAPRIKA RUB | MARTHA STEWART
Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak.
From marthastewart.com
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- Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.
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SMOKY PAPRIKA CHICKEN | READY SET EAT
Succulent grilled chicken breast with a smoky paprika garlic finish
From readyseteat.com
Reviews 4
Total Time 25 minutes
Cuisine American
Calories 191 per serving
From readyseteat.com
Reviews 4
Total Time 25 minutes
Cuisine American
Calories 191 per serving
- Combine paprika, salt, pepper and garlic in small bowl until well blended. Rub onto chicken breasts. Grill chicken about 7 minutes per side or until no longer pink in centers (165°F).
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From myrecipes.com
Reviews 4.5
Calories 86 calories per serving
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- Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in smoked paprika, and cook for 1 minute. Add white wine, vegetable broth, and tomatoes; bring to a boil. Add chickpeas; reduce heat, and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally. Add spinach; cover and cook for 2 minutes or until spinach wilts. Stir in parsley and vinegar.
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The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
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Calories 58 calories per serving
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Total Time 30 minutes
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