3 Photos * READY IN 25 mins
Crabless Chicken Cakes "Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!"

Ingredients Edit and Save
Original recipe makes 6 cakes Change Servings *
2 1/2 cups shredded cooked chicken meat *
1/2 cup cracker crumbs *
1/4 cup minced onion *
1/4 cup mayonnaise *
1/4 cup tartar sauce *
1 teaspoon dried parsley *
1/4 teaspoon salt *
1/4 teaspoon black pepper *
2 dashes hot sauce *
1 cup seasoned bread crumbs *
1/4 cup olive oil for frying
Check All Add to Shopping List * PREP
15 mins * COOK
8 mins * READY IN
25 mins
Directions
1. In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat. 2. Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
I pulsed the chicken in a food processor instead of shredding it and added an egg to the mixture to make it hold together… —JBEANER75
Before serving I squeezed fresh lemon juice over the cakes. This was excellent.—
Chicken with Heavenly Paprika and Cream Sauce
Posted on April 20, 2010 by zoomyummy | Leave a comment

I am going to tell you a secret today.
Huge, important and life-changing secret.
It has something to do with love…
Would you like to know?
I just know you do!
So sit down comfortably and listen.
This secret has been passed down from generation to generation in our family and it reveals how to win a man’s heart.
It’s not about magic, it’s not about spells… to win a man’s heart you just have to prepare this delicious chicken with heavenly sauce for the special one your heart is fond of.
You will watch the results in awe.
It’s earth-shaking.
I’m telling you.
It has been tested!

These are the ingredients - very simple dish it is, indeed.

1. Start by making yourself some nice cup of coffee and play one of Martha’s shows on the internet.
The atmosphere is very important here!

2. Then grab an onion and cut it into halves.
Cut the half horizontally…

… and then slice it neatly.
Nice.

3. Now pour 4 tablespoon vegetable oil into a bigger pot and heat it up.

4. Add the onions and fry them, stirring constantly…

… just until they have this yellow color.

5. Then add 2 teaspoons sweet red paprika.
This ingredient is crucially important in this meal.

6. Stir the paprika with the onions around for about 30 seconds – not more.

7. We are going to need the skinned chicken legs now… so yes, it is very good if you have skinned them in advance.

8. Place the legs into the pot and cover them with the bouillon/broth.

9. Stir gently, cover and bring to a boil.
Then allow to boil moderately just until the meat gets fork-tender.
This is going to take about 45-55 minutes, I guess.

10. Meanwhile, with Martha still talking about all the great stuff that girls love, we can prepare the flour-cream mixture.
That will make our sauce beautifully creamy.
In a separate bowl, pour 4 tablespoons flour, 3 1/2 tablespoons (heaping) sour cream and 1/2 cup (120 ml) whipping cream.

Give that all a good mix.

11. Now make a little test of fork-tenderness.
Remove one leg from the pot and check whether it is tender enough to be easily pierced or cut with a fork.
Basically, it just should be… hmm… tender, folks.

12. After you’ve concluded that the legs are exactly how they should be, remove them all from the pot onto a separate plate or bowl.
13. Pour the flour-cream mixture into the pot while whisking constantly and bring the whole mixture to a boil (while still whisking).
See?… I wasn’t even able to capture this step properly, because I was using both of my hands. And my tripod is who-knows-where.
Allow to boil for about 3-5 more minutes – giving the sauce the necessary time to get thicker (and of course, stir constantly).

14. Remove the sauce from the heat and taste it. Some more salt might be needed – I added about 1/2 tsp (the amount of salt needed depends on the bouillon/broth you’ve used).

15. At this point you can decide, whether you want to serve the legs in whole pieces like this (in this case return them back to the pot), or if you want to serve the meat only (using two forks remove the meat from the bones and return the meat into the pot).

Here we go, nicely served with fusilli. HUNGARIAN CHICKEN PAPRIKASH | | 2 lbs. chicken pieces or boneless, skinless chicken pieces
1 tsp. Lawry's seasoned salt
4 tbsp. dry minced onions
1/4 tsp. garlic powder
1 c. water
1 whole green pepper cleaned and sliced
1 (15 oz.) can tomato sauce
1 1/2 tbsp. paprikaBrown chicken. Add water, onion, garlic, and salt. Simmer over medium heat for 20 to 30 minutes. Add tomato sauce, paprika, and green pepper. Mix well. Simmer over low heat for 45 minutes. If chicken seems dry add 1/2 cup water while cooking. Serve over rice or noodles. |

Hungarian Chicken Paprikash Recipe 1. 2. 3. 4. 5.
Rate it
Prep Time: 10 mins
Cook Time: 25 mins
Overview
Top Flavors in Recipe

Garlic Onionish
Tomatoey
Recipe Description
Chicken smothered in a creamy tomato sauce is one of Hungary's classic dishes. Hot Hungarian Paprika adds sweet pepper flavor with a bit of heat.
Ingredients
Serves:
4
1 1/2 pounds bone-in chicken thighs 1 tablespoon McCormick® Gourmet Collection Paprika, Hot Hungarian , divided 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt 1/8 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 1 tablespoon olive oil 1 medium onion, chopped 1 can (14 1/2 ounces) diced tomatoes, undrained 1/3 cup fat free half-and-half select all
Add to list
Nutritional information
(amount per serving)
Calories: 310
Sodium: 547mg
Fat: 18g
Carbohydrates: 12g
Cholesterol: 135mg
Protein: 25g
Fiber: 3g
Directions
1. Season chicken with 1 teaspoon of the paprika, sea salt and pepper. 2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 minutes or until browned, turning once. Remove chicken. Add onion to skillet; cook and stir 3 minutes. 3. Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 15 minutes or until chicken is cooked through. Stir in half-and-half; cook 1 minute. Serve chicken over noodles and sprinkle with chopped parsley, if desired.
Creole Cabbage Rolls Recipe 1. 2. 3. 4. 5.
Rate it
Prep Time: 30 mins
Cook Time: 45 mins
Overview
Top Flavors in Recipe

Garlic Onionish
Salty
Recipe Description
Add a Creole twist to stuffed cabbage roll recipes. These rolls are stuffed with ground beef, Italian sausage, onions and Zatarain’s Spanish Rice, covered in rich tomato sauce. A delicious dinner recipe, or enjoy as a cold weather meal any time of day.
Ingredients
Serves:
Makes 15 servings.
1 tablespoon oil 1/2 pound ground beef 1/2 pound Italian sausage 1 1/2 cups water 1 can (14 1/2 ounces) diced tomatoes 1 package ZATARAIN'S® Spanish Rice 1 head cabbage, core removed 1 can (8 ounces) tomato sauce select all
Add to list
Nutritional information
(amount per serving)
Calories: 158
Sodium: 484mg
Fat: 6g
Carbohydrates: 18g
Cholesterol: 16mg
Protein: 8g
Fiber: 3g
Directions
1. Heat oil in large skillet on medium-high heat. Add ground beef and sausage; cook and stir until no longer pink. Stir in water, diced tomatoes and Rice Mix; bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. 2. Meanwhile, bring 4 quarts lightly salted water to boil in large saucepot. Drop cabbage, stem-side down, into water. Reduce heat to low; simmer 20 minutes. Remove cabbage and carefully remove outer leaves. Return cabbage to simmering water; simmer until outer leaves have softened. Repeat simmering and removal of cabbage leaves as necessary. 3. Preheat oven to 350°F. Place about 1/3 cup of rice stuffing near core end of each cabbage leaf. Fold in sides of leaf over stuffing, then roll up. Place rolls, seam-side down, in 13x9-inch baking pan. Pour tomato sauce over top. 4. Bake 45 minutes or until cabbage rolls are tender. http://www.mccormick.com/Zatarains/Recipes Chicken Paprikash (Popperkosh)

By Doeafemaledear
Added August 05, 2008 | Recipe #317752
Categories: One Dish meal Chicken Poultry
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* Recipe * Ratings & Reviews(1) * Photos(1)

Photo by TasteTester
1/1 Photo of Chicken Paprikash (Popperkosh)

*
Rate it! | Read 1 Reviews
Total Time:
Prep Time:
Cook Time:
1 hr 15 mins
15 mins
1 hr
Doeafemaledear's Note:
This is an old family recipe that was given to my great grandmother by a hungarian friend. It has been modifie ...
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* * * * * 148
Ingredients:
Servings:
6-8
Units: US | Metric * flour, and * cooking oil, as needed * 6 -8 pieces bone in chicken (sliced pork loin can be substituted) * 0.5 (46 ounce) can tomato juice * 1 (8 ounce) can mushrooms * 1/2 cup chopped celery * 3/4 cup chopped onion * 1/4-1/2 cup pimiento * 2 tablespoons paprika, if desired (or more) (optional) * salt and pepper, and * parsley, to taste * 1 pint sour cream
Directions:
1. 1
Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat. 2. 2
*If sauce is too thin thicken with flour after adding sour cream and regaining temperature. 3. 3
Serve over cooked egg noodles or rice.
Chicken with Paprika Sauce
Serve over cooked egg noodles tossed with a little butter and fresh or dried dill. * Prep: 30 mins * Total Time: 30 mins * Servings: 4
621

Source: Everyday Food, April 2005
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Ingredients * 4 boneless, skinless chicken breast halves (about 6 ounces each), cut crosswise into 1/2-inch strips * 2 tablespoons sweet paprika * Coarse salt and ground pepper * 2 tablespoons butter * 1 onion, finely chopped * 4 plum tomatoes, cut into 1/2-inch dice * 1/2 cup reduced-fat sour cream
Directions
1. In a medium bowl, toss chicken with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken; cook, tossing occasionally, until opaque throughout, 4 to 5 minutes. Transfer to a plate. 2. Heat remaining tablespoon butter in same skillet over medium heat. Add onion; cook, stirring and scraping up browned bits from bottom of pan, until softened, 5 to 6 minutes. Add remaining tablespoon paprika, and cook, stirring, 30 seconds. 3. Add tomatoes and 3/4 cup water; cook until saucy, 4 to 5 minutes. Return chicken (and any accumulated juices) to skillet. Stir in sour cream, and cook just until heated through (do not boil). Season with salt and pepper; serve.