ut thoroughly to combine. Sprinkle with paprika to taste.
Serve hot
Reserve excess marinade. Cover ribs with foil. Bake 2 hours. Meanwhile
ring to the boil. Season with salt and freshly ground black
Cook the rice according to the package instructions, adding the zucchini, sweet corn and kidney beans for the last 3-4 mins. Mix the yogurt with paprika then fill each meat \"pocket\" with 2 tbsp of the mixture and secure with toothpicks.
Heat the oil in a pan and sear the meat, turning regularly, for about 10 mins. Drain the rice mixture and serve with the meat. Drizzle a little cooking fat over the meat.
Melt butter in skillet.
Saute onion.
Do not brown.
Salt chicken pieces and saute slowly.
Do not brown.
Sprinkle with paprika and stir well.
Saute 3 more minutes.
Add broth and tomato juice. Bring to a boil. Cover and reduce heat.
Simmer for 35 minutes.
Remove chicken and debone.
Blend flour and sour cream.
Stir into sauce.
Return chicken to pan and bring to a boil.
Simmer 10 minutes.
Serve with spatzle (noodles).
aramelizing, toss the drained potatoes with the olive oil in a
t browns.
Blend the paprika with the warm water and the
arlic, saute till tender, add paprika and cook for a minute
FOR THE PAPRIKA FRIES: Cut the potatoes in
Using a medium-sized sauce pan, saute onions and bell pepper in oil on low until onions are clear.
Add meat, paprika, and stir for few seconds.
Add peas, chicken broth, some salt, and cover for a few minutes. Check if peas taste cooked.
Add cooked rice, and salt to taste. Mix thoroughly, and heat on low until rice is at desired temperature.
Optional: add 2-4 taco sauce seasoning packets from your favorite fast food restaurant or 1/4 cup tomato sauce and heat with rice.
Add the onions and sliced Hungarian banana peppers and saute for
plate mix the flour with paprika, dip the lightly moistened onion
or 3-4 mins. Sprinkle with the paprika and cornstarch. Add the
Heat oil in a large nonstick skillet over medium-high heat.
Add paprika; saute 30 seconds.
Add onion; saute 5 minutes or until tender.
Add carrot, water, and garlic; reduce heat to medium-low.
Cover and cook 10 minutes or until carrot is tender.
Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates.
Sprinkle with parsley.
Heat oil in a large pan over high heat and brown meat. Add onions, garlic and peppers, reduce heat to medium and saute for 3-4 mins. Add paprika, tomato paste and flour then add 4 cups water and red wine. Season, cover and simmer for 2 hours.
Meanwhile, cook dumplings according to package instructions. Serve with goulash, garnished with parsley.
Cut baguette in half, lengthwise and partway through.
Fill baguette with cheese, pickles and salami. Sprinkle with paprika and close.
Cut baguette sandwich into 4.
Heat skillet over medium-low heat and cook all 4 parts, approximately 8 minutes on each side, while applying pressure on them, until cheese is melted and baguette is crispy and browned.
Add this to the pot with the beans, turn the heat
fry bacon pieces in a deep pan for some minutes until the fat comes out.
brown beef in bacon fat with the bacon, stirring.
add onion and garlic cloves and brown, stirring.
add pepper pieces and paprika and stir.
add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
Take out bay leaf and add sour cream if you prefer it.
Serve with buttered noodles or with some bread dumplings.
epper the chicken pieces, sprinkle with paprika, then add to the pot
ushrooms used.
Add the paprika and cayenne then fry for