SMOKED PAPRIKA FRIED EGGS
Interesting way to change up breakfast. Great smoky taste.
Provided by barbara lentz @blentz8
Categories Eggs
Number Of Ingredients 4
Steps:
- Melt butter over medium high heat. Add paprika and let dissolve. Add egg and fry basting with the white with the butter mixture. Remove from pan and finish with a little sea salt
SMOKED PAPRIKA DUTCH BABY WITH SERRANO HAM AND FRIED EGGS
Provided by Erin Jeanne McDowell
Categories main-dish
Time 30m
Yield One 12-inch Dutch baby (4 servings)
Number Of Ingredients 12
Steps:
- Make the Dutch baby: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet or other large oven-safe skillet over medium heat.
- In a large bowl, whisk the eggs and milk together until well combined. Add the flour, paprika, and salt and whisk until smooth. Pour the batter into the hot skillet and bake until the pancake puffs up around the edge and turns very golden brown, 20 to 25 minutes.
- While the Dutch baby is baking, prepare the toppings: Melt the butter in a medium skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are just set, 5 to 7 minutes. Season with salt and pepper.
- When the Dutch baby has finished baking, remove it from the oven--it will begin to deflate shortly after it comes out. Garnish immediately, arranging the fried eggs and ham on top, then sprinkling with chives and a few pinches of smoked paprika.
SMOKED PAPRIKA EGG SALAD SANDWICH ON WHOLE GRAIN
Make and share this Smoked Paprika Egg Salad Sandwich on Whole Grain recipe from Food.com.
Provided by Rinshinomori
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices.
- Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
- Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly.
- Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.
Nutrition Facts : Calories 265.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 373, Sodium 233.8, Carbohydrate 4.7, Fiber 1.7, Sugar 2.4, Protein 13.6
SMOKED PAPRIKA CHICKEN
Make and share this Smoked Paprika Chicken recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet.
- Add chicken and lightly brown for 5 minutes.
- Add onions and garlic and cook 5 more minutes.
- Season with smoked paprika, salt, and pepper.
- Stir in chicken broth and simmer on low for 10 minutes.
- Remove from heat and stir in sour cream.
- Serve with buttered wide egg noodles.
Nutrition Facts : Calories 343.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 86.2, Sodium 421.7, Carbohydrate 6, Fiber 0.8, Sugar 1.8, Protein 25.8
SMOKED PAPRIKA-HOMEMADE
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.
Provided by Diana Adcock
Categories Easy
Time P1DT5m
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, Fat 59.5, SaturatedFat 9.6, Sodium 156.1, Carbohydrate 255.9, Fiber 171.7, Sugar 47.5, Protein 67.8
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