Paprika Recipes
Cheesy Oven Fries
3 medium potatoes
1/3 cup grated parmesan cheese
3/4 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon Spice Barn
Paprika
3 tablespoons butter
Wash potatoes well; cut into
8 wedges; set aside. Combine parmesan and next 3 ingredients, stirring
well. Dip wedges into melted butter; arrange in a single layer in a lightly
greased 15x10x1 jellyroll pan. Sprinkle cheese mixture evenly over
potatoes. Bake, uncovered, at 375 degrees for 40 minutes or until tender
and browned.
Marinated Paprika Chicken
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons Spice Barn Celery Salt
2 teaspoons
Spice Barn Paprika
1/2 teaspoon Spice Barn Garlic Salt
1 teaspoon Spice Barn Ground Black Pepper
12 boneless chicken breasts, skinned
3 cups fine cracker crumbs
3/4 cup butter, melted
Combine first 8 ingredients. Add chicken and
coat. Let stand in refrigerator overnight. Remove chicken from sauce and
roll in crumbs, arrange in shallow pan. Drizzle half of butter over and
bake at 300 for 1 hour. Spoon on rest of butter and bake 15 minutes longer.
Garnish with SpiceBarn Parsley Flakes.
Pesto Stuffed Chicken
Rolls
6 boneless, skinless chicken breasts
1/4 teaspoon each: salt and pepper
3 ounces cream cheese, softened
1/4 cup commercial pesto
1/2 cup red bell pepper, chopped
3/4 cup corn flake crumbs
1/2 teaspoon
Spice Barn Paprika
Flatten chicken to 1/4 " thickness and
sprinkle with salt and pepper. Combine cream cheese, pesto, and red pepper,
stirring until smooth. Spread 2 tablespoons over each chicken breast; roll
up lengthwise and secure with toothpick. Combine crumbs and paprika; dredge
chicken rolls. Place in a greased baking dish. Bake, uncovered, at 350
degrees for 35 minutes. Let stand for 10 minutes. Slice into 1 inch
rounds.
Thousand Island Dressing
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons green pepper, minced
2 tablespoons celery, minced
1 tablespoon onion, minced
1 teaspoon
Spice Barn Paprika
2 tablespoons dill pickle, minced
1 hard cooked egg, minced
Combine all ingredients and chill.
Remoulade Sauce
2 cups mayonnaise
1 cup chopped green onions
1 cup chopped celery
1/2 cup chopped fresh parsley
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup spicy brown mustard
1/4 cup ketchup
2 tablespoons
Spice Barn Paprika
1 teaspoon cayenne ground red pepper
2 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon salt
Combine all ingredients in a blender.
Blend until smooth. Refrigerate until ready to serve. Excellent with
shrimp and fish.
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