As a result of a little misunderstanding, I now have four large bottles of paprika. I use it in Chicken pumpkin dirt stew, chile beef, and taco soup. I also use it with hard boiled eggs and on buttered toast with garlic and basil. Does anyone have any wonderful recipes that use a lot of paprika? Please help me use this stuff up before the expiration date. Spices can be a little expensive here in Japan. If possible, I really don't want to waste them.
Expiration dates for spices don't mean it will 'go bad'...... it does lose some flavor, but there is nothing inherently dangerous in using spices after their expiration date.
You can store it in the freezer or fridge to help keep it longer, and to keep any insects out of it.
Its a key ingrediant in bbq rub. Mix it with garlic, salt, pepper, and cumin. You can use an almost empty spice bottle to make a new bottle of this mix to have on hand. Pat all over chicken legs and thighs and roast or grill. Sprinkle this mix all over a roast before putting in crockpot and on veggies before you roast them.
Paprika is good in Indian cuisine. You can look up some recipes. I like Chickpea Daal with Paprika.
Chicken Paprikash (I think that's how you spell it) uses a lot of paprika. Paprika doesn't actually expire. The taste of the paprika is just not as strong and will become bland. I have used paprika a year after the expiration date and it still tasted like paprika to me. I wouldn't throw it out.
In general it is good for browning foods faster and for brining a smokey flavor - I would add it to tempura batter if you are in Japan you probably have access to really good batter there. Or fried or baked chicken - my sister uses it to flavor her steak for stroganoff and for pot roasts too. Honestly it can be used in tons of directions - where you would like a fuller smokier flavor try some Paprika - but ill advised for white fish.
Just about anything that uses bread crumbs (even meat loaf) can have paprika added to it. All it is is pimentos.
I add paprika to my homemade macaroni and cheese. Try it! It gives it a nice little something.
I also add it to my spaghetti (along with chili powder).
In fact, I just love paprika in general. I add it to the breader for frying, grilling, and baking meats. It gives the final product a nice golden hue.
Chicken paprikash, but I don't have a recipe to share.
Give some to your neighbors.
I don't have recipe but I have a bottle of Paprika that I have had for probaby 7 or 8 years. I use it from time to time and you can still taste it. It really doesn't expire after the expiration date. I wouldn't rush to use it up.
potato salad, fried potatoes, roasted chicken, fired chicken, chicken salad & sour cream dips.
From a google search:
Paprika should be stored in an airtight container in a cool, dark place, preferably the refrigerator. Rather than paprika in a glass bottle, choose the one in the tin which will protect the contents from damaging light.
As with most ground spices, paprika will lose its flavor and potency with age. Use it or replace it within six months for best results.
When I mix up my henna mix to dye my hair I sometimes add in a tablespoon of paprika to intensify the red.
If you or anyone you know likes to henna their hair, they will appreciate some extra paprika.
If you have that many bottles and any of them are not open I would donate them to the local food pantry or offer them to a friend. you won't use that much in a really really long time. This particular problem happens to me every year at thanksgiving with the spices we use in the dressing lol
I use it as part of a spice rub for all my meats (beef, pork and chicken), or as part of a marinade for meats.
I like to mix it into flour or bread crumbs when I "bread" something (either to bake or fry) too.
Have fun with it!
=)
