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Posts Tagged ‘paprika’

What you need:

3 tbsp vegetable oil
3 tbsp all-purpose flour
1 small onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tbsp soy sauce or Worcestershire sauce
1 tsp smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10 oz  package frozen black-eyed peas
Brown rice, for serving (optional)

What you do:

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion,  pepper, celery, garlic, 3 tbsp water and 1/4 tsp each salt and pepper.

Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.

Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.

Serve with the rice.

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What you need:

2 cups long grain rice

2 tbsp olive oil

1 litre of hot water

2 bay leaves

salt & pepper to taste

1 vegetable stock cube

1 tsp paprika powder

1/2 tsp turmeric  powder

1 pinch of saffron

2 onions diced

1 leek sliced

1 small aubergine cut into cubes

1 courgette (zucchini) cut into semi circles

1 of each red & yellow  peppers diced

5 to 6 button mushroom quartered

What you do:

Wash and soak the rice in some hot water, while you prepare the vegetables. Chop into fairly large chunks and boil the water.

Pre heat a large sauce pan or wok on medium temperature.

Drain the rice, add the oil to the pan and all the ingredients and sauté for a few minutes, you will see a shine on the rice. Pour the hot water and cover and cook for 15 minutes. Mix and check to see if the rice is done, add more water if necessary and cook until all the water has evaporated.

serve with some lemon wedges.

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What you need:


1 oz / 30ml of vegetable oil
2 medium sized potatoes (still skinned)
Garlic powder
paprika powder
mixed herbs (dried)

( Or you can use any herbs or spices you fancy & as much as you like to your own taste)
1 freezer bag

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Pour into the freezer bag the vegetable oil, then shake in the garlic powder, paprika, & dried mixed herbs.
Cut the potatoes into wedge shapes , then place them into the bag of oil , herbs & spices. Give them a good mix about, making sure all the wedges are coated, then spread them out of the bag  into an oven proof dish.
Bake in the oven for around 20 mins.
Serve hot.

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What you need:

8 oz / 200 g prawns ( shelled)
juice of 1/2 a lemon
3 tbsp ovile oil
1 tbsp tomato puree
1 tbsp paprika
1/4 tsp cayenne pepper.

what you do:

Divide the prawns between 4 ramekins ( or something similar)
Beat all the other ingredients together & pour over the prawns.
Place the ramekins into a microwave and cook on full power for around 2 mins.
Serve straight away.

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What you need:

2 medium baking potaoes

2 tbsp butter or margarine

1 tbsp milk

¼ tsp salt

1 3 0z / 370 g  package of cream cheese, cubed

2 tbsp sour cream

Paprika

What you do:

Pre heat the oven to 190C / 370F / gas mark 5

Pierce the potatoes and bake in the oven  for one hour or until tender.

Leave to cool for around 20 / 30  mins

Cut a thin slice off the to of each potato.

Scoop out all the potato from the skins and place in a mixing bowl.

Add the butter, milk and salt. Mix together  until fluffy

Mix in cream cheese and sour cream and spoon back into the potato skins

Sprinkle with paprika and bake uncovered  20 to 25 minutes, Or until the tops are golden brown .

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What you need:

1 1/2 tbsp olive oil
500g / 16 oz stir-fry beef
1 brown onion ( diced)
200g / 7 oz  button mushrooms ( thickly sliced)
1 tbsp  ground paprika
400g  tin condensed tomato soup
400g tin chopped tomatoes
Ready cooked steamed rice

chopped flat-leaf parsley leaves and light sour cream, to serve

What to do:

In  a large frying pan  heat 2 tsp of  oil  over high heat.

Fry half of the beef  stirring often  for  around 3 minutes or until browned. Transfer to a plate. Repeat again with oil and the remaining beef.

Add remaining 2 tsp  oil  and add the onions and mushrooms to pan.

Cook for 3 minutes or until tender. Add the paprika &  cook stirring  for 1 minute.

Add soup and tomatoes. Stir until well mixed then bring to the boil.

Reduce heat to low. Return the beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a spoon of sour cream and serve.

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What you need:

225 g  macaroni
6 tbsp butter ( 3 of which are for the topping)
3 tbsp plain flour
1 tbsp powdered mustard
1/2 teaspoon paprika
3 cups milk
1 onion diced
1 egg
350 g mature cheddar grated
110g dry breadcrumbs

What you do:

Preheat the oven to 180C / 350F / gas mark 4
In a large saucepan, bring to the boil the macaroni, then simmer for 10 mins.
Meanwhile in a different saucepan, melt the butter, then slowly whisk in the flour & mustard powder until smooth.
Stir in the milk, onion and paprika and Simmer for ten minutes.
Break the egg into a large bowl, then stir in the cheese.
Drain the macaroni, and pour into a 2lt oven proof dish. Pour the egg & cheese mixture over the top, then sprinkle the remaining cheese over the top.
In a small saucepan, melt the remaining butter then pour in the breadcrumbs. Mix together to make sure all the crumbs are coated.
Top the macaroni with the bread crumbs.
Bake for 30 minutes.

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What you need :

16 chicken wings
4 tsp paprika
2 tsp ground coriander
1 tsp celery salt
1 tsp ground cumin
1/2 tsp cayenne pepper
1 tbsp oil
2 tbsp red wine vinegar

What to do :

Preheat the oven to 180C / 350F /gas mark 4
With kitchen scissors remove the wing tips of the chicken.
In a bowl, mix together the paprika, coriander, celery salt,cumin, cayenne pepper, red wine vinegar and oil.
Rub the mixture over the chicken wings making sure there all coated evenly.
Place in fridge for an hour, so the flavour’s can soak into the meat.
Place in the preheated oven for around 30 mins or until the juices run clear.

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