New (to me) in the Spice Isle at the market---

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maytagbear

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A wonderful product, McCormick (Schilling out west) Smoked Paprika.

Mild Spanish paprika, with natural wood smoke flavor. Great on baked potatoes, excellent on baked chicken, wonderful in cheese sauce/dip.

It's still only in the glass jar, but worth it.

I am trying not to use it on/in every savory thing.

Lawrence/Maytagbear
 
Cheese dip/spread

8 ounce block cheddar, shredded (shredding disc of processor)

4 tablespoons mayonnaise.

1-1.5 teaspoons smoked paprika.

Combine in processor with Steel Knife (S blade). Taste, and adjust mayonnaise or paprika, as desired. Cover and chill.

Keeps in refrigerator, covered, a week.

Great on crackers or raw vegetables. Or, or, or.

Lawrence/Maytagbear
 
We picked up some smoked paprika here a few months ago and I've been using it in a lot of places I would use regular paprika (atop deviled eggs, in a salad dressings, on chicken, etc).

When I tasted it for the first time it immediately made me think of barbequed potato chips - it must be one of the seasonings they use!
 
Will have to look for this when at the store again.

Lawrence, the cheese dip sounds very good; however, I must watch my fat consumption closely, especially the saturated type. I could use light Mayo I'm sure without adversely affecting the taste, but wonder if it would turn out right using low fat cheese?

Also, I do not have a food processor. I've got a FP attachement for the blender, but have no idea where it is. Have you ever made it in a regular blender container or by hand?
 
Tom--

The reduced fat mayonnaise should work well. I have no idea about the reduced fat cheese. I have tried some of the reduced fat cheddars, and none have been sharp enough to please me, but I think it would work.

I do not like pre-shredded cheese, so I would use a grater/shredder with large holes, and maybe a mixer instead of a processsor.

At the store I go to most often, the smoked paprika is in the McCormick glass jar section, next to the regular and hot paprikas, Read the label!!

Lawrence/Maytagbear
 
Thanks Lawrence!

May have to give this a try. My mother used to order bulk paprika from Paprikas Weiss in New York City. Usually 3-4 pounds at a time that would last about a year. Sadly, they are out of business. The richness of it was incredible and I have never found a paprika since that has the same taste and smell. I've tried every brand on the spice shelves and even from Otto's in the Los Angeles area, but none have worked right.
 
Well, I cannot find this at either one of my grocery stores (and I doubt WallyWorld has it). There's a new Super HEB opening up in time for Thanksgiving shopping 7 miles from my house. I hope it has it there. And I came across a soup recipe I wanted to make tomorrow that called for it too.
 
I had trouble finding smoked paprika, too. I know I checked at least 3 stores before I found one that had it. I finally found it at a store I seldom shop at--and it was even on sale at the time. Plus it gave me a chance to browse the store, see the hideous pricing, and remind myself why I shop elsewhere!
 
Not bad

Put some on my store bought potato salad tonite, and thought it was quite good. However, the potato salad was the mustard variety, which has a rather strong flavor. Think I would have tasted the paprika more on regular style PS. I agree with Kevin that the taste is somewhat like barbecue potato chips.
 

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