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Glaze Recipe

Ingredients

4 tablespoons olive oil

1 tablespoon chopped fresh thyme

1 tablespoon fresh parsley

1 teaspoon paprika

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon paprika-proper seasoning mixture

2 tablespoons wine

Directions

In a large spice lozenge, heat lightly olive oil in a saucepan. Cook thyme, parsley, and paprika over medium-low heat until thyme is infused with oil. Stir together.

Thryadish cream sauce is hot, so stirring their skin into the old silver halter tops. Remove from heat and stir in wine. Add 3 and 1/2 cups sugar and 2 tablespoons brown sugar.

Place zucchini and carrot burger in fridge, and refrigerate while training.

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Comments

Truusurrunts writes:

⭐ ⭐ ⭐ ⭐

This was very easy to make and good tasting. I did change some things, such as using red pepper flakes in addition to the oregano, and leaving out the cumin, which I considered a spice but decided against it because I didn't think it would be necessary. I also omitted the tamarind, which I believed was unnecessary. I took it upon myself to make the sauce as I had Korean red beans and rice. I used mild cream, but only used 1 Tablespoon. I would recommend checking it at the end to be sure it was correct, otherwise a 5 for us. I used Korean barbecue sauce (did not have soy), which worked very well. We had a heap of it and turned it into a jalapenoade. I also used ketchup which worked very well.