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sexton_nancy_1595954

Hanover Park, Illinois

Member since Dec 2004

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Reviewed Butterflied Asian Chicken

Dec 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I added scallions and garlic and used fresh minced ginger, used my favorite Koon Chun brand Hoisin sauce - it was still very easy to make.

It was awesome. Forget your old boring bbq chicken and go Asian, this was great!!""

Reviewed Easy Enchilada Sauce

Jul 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this lots of times, so the 10oz tomato paste problem has come up.

I use 2 cans tomato paste so 12oz - then I use more chicken broth - enough so it's not thick enough to splatter.

It's easy and the spiciness and so forth depends a lot on your chili powder."

Reviewed Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon

Jun 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was easy and excellent. I really loved how the cinnamon on the chicken paired with the baba ganoush with the tomatoes and apricots. I would have been very happy at this dish at a nice restaurant.

I had made the baba ganoush from Ellie Krieger's recipe and had it around, which inspired me to try this recipe.

Thanks...

Reviewed Leek, Potato and Asparagus Soup

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I agree with others that this is bland. But I pureed it, added about a teaspoon of my favorite habanero sauce and some lime juice - probably about the juice of one lime.

With those additions it was delicious. I could complain that you didn't really taste the asparagus any more but maybe I used too much hot sauce. Wouldn't...

Reviewed Individual Lemon Meringue Pies

Apr 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Easy and yummy. I just wish the recipe included a recipe for the right amount of pie crust. I tried something with 1 3/4 cup flour and it was too much crust.

But - if you buy your crust, like this implies, this is an easy and delicious recipe."

Reviewed Coconut Tapioca

Oct 17, 2010 in Food Network Community Toolbox on Food Network

I just had small pearl tapioca and went for it anyway. It didn't come out anywhere near sweet enough, so I added more sugar and some jam.

What I ended up with was good anyway, it wasn't a wreck. But I would recommend using the large pearl tapioca - in mine, you really don't end up with actual tapioca pearls. And maybe the...

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