Plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers.
1
Stir in remaining 1 tablespoon cider and paprika; brush mixture on hens.
2
Then add carrots, garlic, paprika and thyme and cook another five minutes.
3
Pour off fat and stir in broth, 1 tablespoon paprika and pepper.
4
Place a piece of butter in each potato and dust with paprika.
5
Sprinkle with paprika and finely chopped parsley and then serve at once.
6
Rub with pepper and salt and sprinkle with paprika and powdered mace.
7
Sprinkle aubergine with paprika and fry until both sides are golden brown.
8
Lift cups on saucers, dust the eggs lightly with paprika, and serve.
9
Stir until boiling, add a teaspoonful salt and a dash of paprika.
10
It's a lot of paprika, but you don't get tired of it.
11
Rub chafing dish with garlic, melt butter, add tomatoes and much paprika.
12
Add the smoked paprika, cayenne pepper and 1 teaspoon of the salt.
13
Make sauce of butter or margarine, paprika, sugar, lemon juice and Worcestershire.
14
Then spread thickly with cream cheese, bedeviled with catsup, paprika or pimiento.
15
Season the breadcrumbs with paprika, salt and pepper in the final dish.
16
If you like, season to taste with additional salt, pepper, and paprika.
