Paprika Rub

recipe
It can be sweet or hot, but Hungarian paprika is thought to be the best. Regular paprika can be used instead.
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Yield:

3 tablespoons.

Recipe from

Oxmoor House

Nutritional Information

Calories 27
Caloriesfromfat 0.0 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.5 g
Carbohydrate 2.8 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 197 mg
Calcium 0.0 mg

Ingredients

1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 teaspoons sweet Hungarian paprika
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 large cloves garlic, minced
1 teaspoon olive oil

Preparation

Combine dried herbs, spices, garlic, and olive oil in a small bowl; stir well. Rub mixture onto chicken, beef, or pork before cooking.

Note:

Oxmoor House Cooking Light Collection

January 1995
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