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

Recipe by Oxmoor House January 1995

Gallery

Recipe Summary test

Yield:
3 tablespoons.
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

27 calories; fat 1.9g; saturated fat 0.3g; protein 0.5g; carbohydrates 2.8g; sodium 197mg.
Advertisement