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    You are in: Home / Nanette62's Public Recipes
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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I have submitted this recipe as it was originally written however I prepare it slightly different. The original recipe calls for the marinade that the chicken was in to be used as the basting sauce but I am not comfortable with that. I double the marinade & after it has cooled I use 3/4 of the sauce to marinate the meat & reserve 1/4 of the marinade to use as the basting sauce while cooking. This marinade also works on pork. Prep times does not include marinating.

    Recipe #61981

    This is a fairly simple stir fry dish. This could probably be adapted to different tastes quite easily such as different vegetables and/or meat. Prep time does not include marinating time.

    Recipe #61978

    From the cookbook "Chinese Cooking for Dummies". My family enjoys this meal. I have never had lemon chicken from a restaurant so I do not know if this compares. I like the sauce, with the fresh lemon juice & zest, it has a nice tartness but is not overpowering. This recipe calls for the chicken breast to be butterflied, however I just slice the chicken breast in half (thickness), so 1 thick breast becomes 2 thinner ones, I find them easier to work with. I had to guess on prep & cook times.

    Recipe #61976

    This is a nice dessert when strawberries are in season. You could also use any other fruit you like. The prep & cooking times are approximate & do not include chill time for the batter.

    Recipe #61972

    This is an extremely rich and creamy fudge recipe, it will definitely satisfy a sweet tooth craving. My husband and co-workers are always asking me to make this. If you have never made fudge, it may take a few times to get it right. Do not heat past 238 degrees or the fudge becomes dry. Also, if it is cooled too much before you beat it, it will harden very quickly. Beat the fudge until it just starts to lose its gloss.

    Recipe #54970

    Received this recipe from a friend to use on flank steak and it is my favorite marinade. I am not fond of flank steak so I also tried it on pork and chicken. I think this is delicious on pork tenderloin but that is just my taste preference. I usually marinate the meat overnight for the best flavor. Also I prefer to use fresh garlic, fresh ginger and balsamic vineger instead of white vinegar, but again that is my taste preference. Prep time does not include marinating time. This may be barbecued or oven broiled.

    Recipe #54961

    I found this recipe on another website, however I do not remember which one. This is quick and easy to prepare. The sauce is delicious served over rice. Do not cook the sauce too long as the soy sauce can become very intense. I usually double the sauce mixture and garlic but that is just my preference.

    Recipe #52990


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