I use a sweet paprika, but use what you like best.
make sure
you use sweet paprika.
Also,
use sweet paprika instead of smoked.
Whole Marcona almonds are roasted with sweet or hot smoked paprika — I prefer to
use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt.
Not exact matches
On a busy night, they must have gone through troughs of this simple, satisfying, best - way - I - know - to -
use - up - fresh - cauliflower starter.If you have some
sweet, imported (it comes in those pretty red and white tins) Szeged Hungarian
paprika on hand, that would be the perfect touch.
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked
paprika 1/2 -1 tsp hot /
sweet Spanish
paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
I've only ever
used cinnamon in
sweet things so I'm not sure what to pair it with for savoury...
paprika?
I didn't have smoked
paprika, so I
used sweet but added a few drops of liquid smoke.
Once I had all this vegetable situation ready, I seasoned the shrimp with about a teaspoon of
paprika, ancho chili powder, garlic and salt and sautéed them
using the same pan from the zucchini and
sweet potato.
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp
sweet paprika (
use spicy variety for more kick) 1 tsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)
This beef sausage
uses ingredients like
paprika, cayenne and real maple syrup for a mildly spicy -
sweet flavor.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon
paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I
used a mild version) 1 t smoked
sweet paprika freshly ground pepper and additional salt to taste
Used 1/2 tsp smoked
sweet paprika, (not a teaspoon as previously noted).
Thank you very much for sharing this recipe Allisa, have made it this evening but I must have
used some super lemon as it came out with a bit too strong flavour: (As I have made double portion I
used chilli and coriander in one half and spring onion with a bit of
sweet paprika in other.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons
sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but
use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
I love smoked
paprika — so I
use both
sweet and hot smoked
paprika to give the chili powder a nice balance.
For spices I
used 1 1/4 tsp
sweet paprika, 1/2 tsp.
Swap out the allspice and cinnamon (they can come off as too dessert - like when combined with
sweet potatoes) and
use cumin and coriander instead, maybe a dash of
paprika if you've got it.
1 cup of all purpose flour (I
use King Arthur Flour) 2 tablespoons of smoked
paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I
use low sodium) 4 medium potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked
paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (
sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and
used that) 3 tablespoon apple cider vinegar
But forget about caviar and sour cream — the toppings here include miso - lime grilled aubergines 0n honey glazes blinis (
use maple syrup to make vegan), toasted sesame - soy tofu and spinach cream and
sweet potato, almond and smoked
paprika.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon
sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
sweet or smoked
paprika (I
used sweet this time, but I bet smoked would be awesome) 1/4 tsp.
I
used a Yakima apple wood smoked sea salt and a combination of Spanish
sweet and hot
paprika, along with some roasted garlic olive oil.
1 1/4 cup mayonnaise 1/4 cup mustard (Creole, if possible — I
used spicy brown mustard) 1 tbsp
sweet paprika 1 - 2 tsps cajun or creole seasoning 2 tsps prepared horseradish 1 tsp pickle juice (or
use lemon juice or vinegar) 1 tsp hot sauce (I
used Tabasco) 1 clove garlic, minced and mashed
One idea that comes to mind to try as a variation is to
use smoky Spanish
paprika instead of
sweet paprika.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I
used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I
used Aleppo chile flakes) 8 cups vegetable broth (note: I
used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp
sweet paprika (note: I
used sweet smoked
paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
«full» /» robust» for a slightly
sweeter flavor 1/2 cup packed brown sugar 3 cloves garlic, minced 1 tablespoon Spanish smoked
paprika 1/4 cup cider vinegar (
use gluten - free vinegar if you prefer) 1 tablespoon Worcestershire sauce (can substitute vegan version) 2 tablespoon extra virgin olive oil 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Pinch cloves 2 large onions, sliced 2 bay leaves
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I
used one hot Hungarian wax) 1/2 tablespoon smoked
paprika 1 tablespoon
sweet Hungarian
paprika 1/2 tablespoon hot Hungarian
paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (
use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked
paprika 1 teaspoon
sweet Hungarian
paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
If you make falafel for kids you may consider to
use less chili powder or replace it with
sweet paprika.
I
use sweet Hungarian
paprika powder for the recipe, but you can substitute that with any other type (even spicy or smoked).
good lager beer;
used «Chili Ready» diced tomatoes; 1/2 red onion & 1/2 white onion and smoked
sweet paprika (pimenton).
I
used sweet potatoes, eggplant, cauliflower, mushrooms, and red onions and added a little
paprika to the spices to give a little kick.
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small
sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I
use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked
paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
3 tbsp olive oil 2 tsp
sweet smoked
paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I
used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I
used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I
used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Paprika can range in flavor from mild and
sweet to fiery hot and is
used heavily in Eastern European cooking.
I
used a
sweet smoked
paprika that I picked up at a spice boutique.
Hi Joanne, I'd recommend the following: (1) Omit the cayenne pepper (2) Omit the green chili peppers (3) Increase the
paprika to 2.5 tbsp and be sure to
use sweet, not hot
paprika (4) Check your garam masala blend to confirm it doesn't include much heat.
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp
sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp dry mustard 1 tsp ground chipotle chile powder 1 tsp Kosher salt (only
use 1/2 if
using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
If you want more smoky flavor,
use smoked
paprika instead of regular
sweet paprika.
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons
sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I
used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I
used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper
You could
use lemon pepper or Italian herbs or I'll buy unsalted «everyday» type of blends from whatever store I am shopping, I love
sweet or smoked
paprika on anything.
The Spanish produce three basic types of pimenton: dulce, mild or «
sweet,» with a rich, even meaty flavor; agricdulce, «bittersweet,» with a rich, meaty flavor and sometimes a hint or «bite» of sourness, often followed by a hot - spicy aftertaste; and picante, truly hot - spicy
paprika,
used more sparingly in Spanish cooking.
Easy Vegan Lentil Soup Recipe with
Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound
sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked
paprika or bittersweet
paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I
used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
I
used the leftover bacon mixture to marinate the tempeh, but if there's none left then try just some liquid smoke and tamari with a sprinkle of
sweet paprika.
1 lbs of hot or
sweet Italian sausage and option is also to
use meatballs 1 medium onion diced 2 celery stalks chopped 2 carrots chopped 4 slices of pancetta chopped 2 cloves of garlic 1 2/3 cup (1 can / 16 oz) cooked Great Northern beans 1 2/3 cup (1 can / 16 oz) black beans 1 2/3 cups (1 can / 16 oz) of diced tomatoes and their juices 4 cups of chicken stock 1 tsp dried basil 1 tsp of
paprika 2 tbsp of olive oil / coconut oil Salt and Pepper to taste
-LSB-...] kinds of onions, apple cider vinegar, fresh lime juice,
sweet dates (made into a date paste
using Sonia's method), thick blackstrap molasses, fresh garlic, and dried
paprika, ginger and Chinese Five Spice in a -LSB-...]