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Island Cheeseburgers

1. Mix ground beef with onion and seasoning. Shape ground beef into 4 burgers. Grill for 5-7 minutes on each side. 2. Add cheese to burger about 2 minutes before grilling is done...

Home > SPICES > Paprika Sweet > Recipe

PAPRIKA SWEET

Bottle Price: $3.50 (2 oz)

Tin Price: $3.65 (1.5 oz)

PAPRIKA, SWEET HUNGARIAN

HUNGARIAN – STYLE PORK AND LENTIL STEW
Inspired By: Hungarian-Style Pork and Lentil Stew from “The Complete Low-Fat Cookbook”

Ingredients:

1 Tbsp. Olive Oil
2 onions, chopped
1 lb lean pork, cubed
2 tsp. Sweet Paprika
1 tsp PureSpice ® hot paprika
½ tsp. PureSpice ® Dried thyme
2 Tbsp. tomato paste
2 tsp.brown sugar
¼ cup red lentils
1 ½ cups beef stock
1 tomato to garnish
2 Tbsp. low-fat yogurt

1. Heat the olive oil in a large deep saucepan over high. Add onion, pork and paprika and stir for 3-4 minutes, until browned.
2. Add the thyme, tomato paste, sugar, lentils, stock and salt and pepper. Bring to boil, and reduce heat to low. Cook, covered for about 20 minutes, stirring occasionally. Uncover and cook for another 20 minutes, or until thick.
3. Remove from heat and set aside for about 10 minutes. To prepare tomato, cut in half and scoop out seeds. Slice flesh into thin strips.
4. Just before serving, stir in the yogurt. Serve with rice.

Grilled Bread & Cheddar Red Pepper Spread

Inspired By: Grilled Bread with Cheddar Red Pepper Spread from Cooking.com

Ingredients:

For Spread:
- 1 large red bell pepper
- 6 ounces sharp Cheddar cheese, cut into small cubes, room temperature
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon PureSpice ® sweet paprika
- 1/2 teaspoon PureSpice ® Celtic Grey Salt
- 1/2 teaspoon Tabasco sauce
- 1/2 cup pecans, toasted, coarsely chopped
- 3 green onions, white and pale green parts thinly sliced

For Bread:
- 20 1/4-inch-thick oval slices baguette-style bread
- 1/3 cup olive oil

Method:

FOR SPREAD:
1.In the open flame of a gas burner or under a preheated broiler, roast the pepper, turning it occasionally, until the peel is lightly but evenly charred. Steam the pepper in a closed paper bag until cool. Rub away the burned peel, stem and core the pepper, and roughly chop it.

2. In a food processor, combine the roasted pepper, cheese, mayonnaise, lemon juice, paprika, salt and pepper sauce. Process, stopping several times to scrape down the sides of the workbowl, until the mixture is smooth. Transfer to a bowl and stir in the pecans and green onions. Cover tightly and refrigerate overnight for best flavor. The spread can be prepared up to 2 days ahead. Return to room temperature and pack the cheese mixture into a small serving crock.

FOR BREAD:
1. Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. Spray oil on both sides of each bread slice. When the grill is ready, lay the bread slices on the rack. Cover and grill until bread slices are lightly browned around the edges but not hard, about 2 minutes per side.

TO SERVE:
1. Transfer the bread slices to a basket or platter and serve immediately, accompanied by the cheese spread.