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marianne8886

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Reviewed Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles

Mar 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful recipe. The pineapple glaze was outstanding, but the recipe made about 4 times more than I used. I tried freezing the extra, but after 2 days at 0 degrees it is still mushy rather than frozen hard. I suspect this may be because of sugar content. Does anyone know how long it is safe to keep mushy glaze in the freezer before...

Reviewed Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles

Mar 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is a wonderful recipe. Since the pineapple mustard glaze is enough for at least 20 servings of fish, I have placed my extra glaze in plastic ice cube trays to freeze. My husband and I are looking forward to our next 18 servings of this delicious fish. "

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