Simple and Delicious Crudités Platter
1/3 cup sesame seeds
11 1/2 teaspoons salt
1/4 cup curry powder
1/4 cup paprika
3/4 cup extra-virgin olive oil
Assorted fresh vegetables such as: yellow wax beans, pink radishes, slender asparagus, sweet bell peppers, and an assortment of teardrop, cherry, and grape tomatoes.
• Place sesame seeds in small nonstick skillet set over medium heat.
• Stir until toasted and golden brown, about 3 minutes.
• Cool completely.
• Place in a spice grinder with 1 1/2 teaspoons salt.
• Process until finely ground.
• Transfer mixture to small ramekin.
• Mix curry powder and 5 teaspoons salt in small bowl.
• Transfer mixture to another small ramekin.
• Mix paprika and 5 teaspoons salt in small bowl.
• Transfer mixture to another small ramekin.
Cook’s Note: Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.
• Pour oil into small bowl or ramekin.
• Place vegetables decoratively on platter.
• Serve, passing oil and salts separately.
• To serve: Dip the veggies into the olive oil first, then the salt.
Serves 8
Spiced Seeds
You can so this with almost any edible seeds.
2 cups squash or pumpkin seeds
Olive oil for the pan
4 tsps. Black pepper
4 tbs. coarse salt
3 tsps. Curry powder
2 tsps. Paprika
1 tsps. Ground cardamom
Preheat oven to 350 degrees F.
1. Spread the seeds on a cookie sheet liberally covered with olive oil.
2. Bake for 15-20 minutes or until the seeds turn golden.
3. Toss the remaining ingredients in a large bowl and combine them with the seeds.
4. Serve at room temperature.
Serves 6
Ham Dip Inside a Round Rye Bread Loaf
1 loaf round rye bread
Cut circle out of bread, cube and set aside. Fill bread with dip.
Dip:
1 cup mayonnaise
1 cup sour cream
1 tsp. each of celery salt, onion salt and garlic salt
1 tsp. white pepper
1 tsp. dill weed
1 tsp. parsley
¼ tsp. paprika
2 pounds ham, diced
• Mix thoroughly.
• Use the cubes to dip in the bread dip using toothpicks.
ITALIAN CHEESE TOAST
(8 Slices)
1-1/4 cups half and half 1 tbsp. olive or salad oil 1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1 12″ loaf Italian bread 1 8 oz. package Mozzarella cheese 1 tbsp. chopped parsley
In 2-qt. saucepan, combine first 4 ingredients. Cook over medium heat, until boiling, stirring constantly. Boil 1 minute. Reduce heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve immediately.
SCALLOPED POTATOES WITH HAM
1/2 cup diced ham
8 to 10 med. potatoes, thinly sliced
1 c. grated American cheese
Salt and pepper
1 can cream of mushroom soup, or 1 cup medium white sauce
Paprika
1 onion, thinly sliced
In slow cooker/Crock Pot layer half of ham, half of potatoes, half of onions, half of cheese. Sprinkle with salt and pepper. Repeat layers with remaining half of ingredients. Spoon undiluted soup or white sauce over top and sprinkle with paprika. Cover and cook on low for 7 to 9 hours.
PAPRIKOSH
5 large Carrots (cubed)
8 large Potatoes (cubed)
5 large Celery stalks
2 large Onions (sliced thin)
3 tablespoons Paprika*, salt & pepper to taste
Throw all ingredients into the slow cooker/Crock Pot, add water to top veggies (it makes a sort of “gravy”) and cook on high for 4 hours.
LAZY CROCKPOT CHICKEN
1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 c. flour
1 jar sliced mushrooms
Salt, pepper and paprika
Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in Crock Pot. Mix other
ingredients together. Add to Crock Pot. Cook on LOW all day. Serve over noodles, rice, or mashed potatoes.
HEALTHY CROCKPOT CHICKEN CREOLE
* 3 lbs. chicken thighs or breasts, skinned
* 1 cup celery, diced
* 1 red bell pepper, sliced
* 1 green bell pepper, sliced
* 1 onion, sliced
* 1 can sliced mushrooms
* 1 can tomatoes
* 1 tsp. garlic powder
* 3 pkg. sugar substitute
* 1 tsp. Cajun seasoning
* 1/2 tsp. paprika
* salt & pepper to taste
* Louisiana hot sauce to taste
* 2 cups minute rice, cooked
Place chicken in bottom of slow cooker/Crock Pot. Combine remaining ingredients (except rice) & add to slow cooker/Crock Pot. Cook on high 4 to 5 hours or on low 7-8 hours. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.
GARLIC ROASTED CHICKEN
5 pound Roasting chicken
Salt
Pepper
Paprika
5 Garlic cloves, minced
1/4 pound Sweet butter
1/2 cup Chicken broth
Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the
cavity and spread the rest on the outside of the bird. Place the bird in the slow cooker/Crock Pot and place a few pats of butter on its breast. Add the remaining ingredients and cook on low for 6 to 8 hours. Serve the garlic butter sauce with the chicken.
CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER
2 6 1/2 oz cans minced clams
2 c. peeled potatoes, cut into 1/2″ cubes
1 c. finely chopped onion
1 c. chopped celery
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 10 3/4 oz cans condensed cream of potato soup
2 c. water
1 c. nonfat dry milk powder
1/3 c. flour
1 c. cold water
4 slices bacon, crisp-cooked, drained, and crumbled
Paprika
Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.
CROCKPOT CHILI CON CARNE
4 pounds ground beef
3 tablespoons shortening
2 cups chopped onion
2 garlic cloves — crushed
4 tablespoons chili powder
3 beef bouillon cubes — crushed
1 1/2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup beef stock
1 can tomatoes — 28 ozs.
1 can tomato paste — 8 oz.
4 cans red kidney beans — 1 lb cans
Heat shortening in skillet and brown beef, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.
CROCKPOT CHICKEN STEW
Yield: 10 servings
2 lb Chicken breasts/skinless Boneless/ cut in 1″ cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
Baba Ganoush
Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.
Ingredients
* 1 medium-large eggplant, any variety, 1 to 1½ pounds
* 2 tablespoons raw tahini
* Juice of 1 lime
* 1 clove garlic, crushed
* 3 tablespoons olive oil
* ½ tsp salt
* Paprika or cayenne pepper, as a garnish
Procedure
1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
2. Scrape off the eggplant skin. It’s all right if you miss a few burned bits.
3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.
CROCKPOT CHEESE SOUFFLE
14 slices fresh white bread, crust removed
3 c. grated sharp cheese, Cheddar
1/4 c. oleo
6 lg. eggs
3 c. milk, scalded
2 tbsp. Worcestershire sauce
1/2 tsp. salt
Paprika
Tear bread in small pieces. Place 1/2 in well greased crock pot. Add 1/2 cheese, 1/2 butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika. Cover and cook on low 4-6 hours. Do not open until ready to serve.
CROCKPOT BROCCOLI SOUP WITH A LITTLE HELP
Serving Size : 8
4 tablespoons margarine
1/2 cup finely chopped celery
1 cup chopped onion
1 carrots — thinly sliced (1 to 2)
1 cup water
1/4 cup rice
1/8 teaspoon cayenne pepper
2 heads broccoli (about a pound)
1 can cream of broccoli soup
3 cups 2% low-fat milk
paprika — for garnish
Saute onion, carrot slices and celery in margarine until tender. Stir in water, rice, pepper, and cream of broccoli soup. Stir until smooth. Cover and cook over low to medium heat for 15 minutes. Cut off broccoli stems and slice into very thin pieces - the size of a match stick. Separate tops into florets and steam broccoli until tender. Save a few tops for garnish. Stir broccoli into soup and cook until everything is tender and hot. Now you have a choice. You can place a whole batch of soup into your blender, add the milk and blend until smooth. Or, you can put just half the soup in your blender - add the milk and still have some whole pieces of veggies to eat or you can just add the milk and leave all the pieces of veggies alone and enjoy the soup like it is. Anyway, you want to reheat the soup but do not boil. Garnish bowls of soup with paprika and broccoli florets. NOTES : you can leave the cream of broccoli soup out, if you wish, but it does add a little more body and a few more interesting tastes to the dish.
CROCKPOT BOURBON BREAST OF CHICKEN
4 chicken breasts halves
1/4 c flour
1/2 tsp paprika
Salt
2 tbsp butter
2 tbsp oil
2 tbsp onion, chopped
2 tbsp parsley, chopped
1/4 tsp dried chervil
1/4 c bourbon
1 (4 oz) can mushrooms, undrained
1 (10 oz) can tomatoes
1/4 tsp sugar
Salt & Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice. Serves 4
CROCKPOT BEEF STEW I
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the recipes says, I mix those all together in a small bowl. This prevents the flour from becoming clumpy.
-Instead of chopped onions, I use 3 or 4 small yellow onions whole (I’m not an onion fan but still like the taste they give the stew.)
-I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use whatever variety of sauce that I have on hand. I don’t usually buy the “regular”
flavor of any brand, but instead have hickory, brown sugar or garlic and onion
flavors. The BBQ sauce adds an extra “kick” to the meat and gravy.
-For the beef broth, since I don’t usually keep that on hand, I dissolve 1 beef bouillon cube into 1 cup boiling water.
CROCKPOT BEEF BURGER STROGANOFF
1 1/2 lbs lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs flour
1/4 tsp paprika
1 tsp salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8.
I served this over buttered noodles instead of the buns.
CLASSIC SWISS FONDUE
* 1 clove garlic
* 2 1/2 cups dry white Rhine, Chablis or Riesling wine
* 1 TBS lemon juice
* 1 lb. Swiss cheese, grated
* 1/2 lb. Cheddar cheese, grated
* 3 TBS flour
* 3 TBS kirsch
* Freshly ground nutmeg
* Pepper
* Paprika
* 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving. Using fondue forks, dip bread cubes into fondue.
About 2 quarts
CHICKEN AND CRAB VALENTINE
Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.
In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below.
1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt
Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.
EASY CHICKEN DISH
Chicken breasts, skinned One layer in oblong dish. Mix together 1 can cream of mushroom soup and 1 package Lipton onion soup. Add 1/2 cup of heavy cream. Mix and spread over chicken. Sprinkle with paprika. Bake at 350 degrees for 40 minutes.
Pork Chops With Spices
2 pounds pork chops (8 total) — 1/2-in. thick
1 tablespoon vegetable oil
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 cup water
1/2 teaspoon cumin
1/8 teaspoon paprika
1/2 teaspoon turmeric
1 bay leaf
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about 5-6 min. Turn the chops and cook on the other side about 5 min. Pour off all the fat from the skillet.
Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 min. over low heat.
Serve the chops with the sauce poured over.
Per Serving (excluding unknown items): 473 Calories; 36g Fat (69.9% calories from fat); 29g Protein; 6g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 1/2 Fat.
SO EASY OVEN - FRIED CHICKEN
1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs, finely crushed cornflakes or flour
Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.
SAUTEED CHICKEN LIVERS
1 lb. chicken livers
Butter
Paprika
Salt & pepper
Flour
In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.
CHICKEN PICCATA
4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture.
Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
QUICK AND EASY CHICKEN MARINADE
1/2 c. oil
1 c. vinegar
1 1/2 tsp. poultry seasoning
2 tbsp. salt
1/4 tsp. pepper
1 egg
Paprika
Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
FRIED CHICKEN BREAST
2 Boneless chicken breasts (can also use 1 turkey breast)
1 c. all-purpose flour
1 tbsp. paprika
4 tsp. salt
1/2 tsp. pepper
2 c. bread crumbs
2 eggs
1/2 c. milk
Heat 1 inch salad oil to 370 degrees. Cut chicken into strips. Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs and milk. Dip chicken in flour mix, then egg mix, then bread crumbs.
Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels.
CHICKEN IN THE GARDEN
Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
Stuffed Holiday Cheese
2 red waxed-covered gouda or edam cheese — 7 ounces each
1/2 cup sour cream
1/4 cup crumbled blue cheese
3 tablespoons prepared mustard
paprika
Cut thin slice off top of each cheese. Using grapefruit knife or metal spoon, scoop out center of cheese, leaving red wax-covered shell about 1/4 inch in diameter. Shred cheese; combine with sour cream, blue cheese and mustard; beat until well blended. Spoon into cheese shell; sprinkle with paprika. Serve with assorted crackers. Makes 2 cheese balls.