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The Watercooler
Sauce for blackened swordfish??
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<blockquote data-quote="LittleDudesMom" data-source="post: 540551" data-attributes="member: 805"><p><span style="font-family: 'comic sans ms'"><span style="font-size: 12px">That sounds really good. I usually use my leftover protein from the night before (fish, chicken, filet) on a salad for lunch the next day -- I'm going to try this sans the oil too -- what kind of vinegar do you use? I always buy the smuckers no sugar added marmalade or the polianer no sugar fiber marmalade - bet this would be good with sugar free strawberry jam as well!</span></span></p><p><span style="font-family: 'comic sans ms'"><span style="font-size: 12px"></span></span></p><p><span style="font-family: 'comic sans ms'"><span style="font-size: 12px">Sharon</span></span></p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 540551, member: 805"] [FONT=comic sans ms][SIZE=3]That sounds really good. I usually use my leftover protein from the night before (fish, chicken, filet) on a salad for lunch the next day -- I'm going to try this sans the oil too -- what kind of vinegar do you use? I always buy the smuckers no sugar added marmalade or the polianer no sugar fiber marmalade - bet this would be good with sugar free strawberry jam as well! [/SIZE][/FONT] [FONT=comic sans ms][SIZE=3]Sharon[/SIZE][/FONT] [/QUOTE]
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Sauce for blackened swordfish??
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