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Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
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Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
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The lemon flavor gives you a pleasant surprise in this tender goulash served over egg noodles.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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This recipe is by R. W. Apple Jr. and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sunny's "Honey, Who Pecanned the Bird?" Recipe from Food Network
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Get "Frank's Baked Oysters" with Mushrooms, Garlic Bread Crumbs, and Romano Cheese Recipe from Food Network
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Get Halloween Ground Meat Ghoul-ash Recipe from Food Network
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Get Outside-In Burgers with Adobo Ketchup Recipe from Food Network
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1 ½ pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on) ¼ cup agave nectar 1 tablespoon smoked paprika ½ teaspoon ground cumin 1 teaspoon celtic...
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Get Smoked Paprika Potato Wedges Recipe from Food Network