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

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Recipe Summary

Yield:
3 tablespoons.
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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.

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Source

Oxmoor House Cooking Light Collection

Nutrition Facts

27 calories; calories from fat 0%; fat 1.9g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 0.5g; carbohydrates 2.8g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 197mg; calcium 0mg.
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