Carrot Top Christie Recipe Reviews (Pg. 1)

White Wine Chicken Soup

Reviewed: Aug. 10, 2011

This was absolutely yummy!!! I did things pretty differently, but I would have never thought about putting these ingredients together. I didn't want the vegetables to be mushy so I staggered adding them. First of all, I used leftover roast chicken from the night before, picked from the bone. I used vidalia onions and sauteed them in olive oil for a few minutes, then smashed the garlic cloves and threw those in. Then I added the chicken, seasonings (I added bay leaf too), the wine and cooking liquid (I substituted chicken broth for half of the water). I let this rapid boil for 30 minutes, then simmer for another 30. Then I added the celery. Waited 15 minutes, then added the potatoes. Waited 20 minutes, added the carrots. Then 15 minutes before serve, I added the zucchini and chopped parsley (I think fresh herbs brighten things up the most when added at the end.) It was absolutely perfect!! Thank you so much for this! My family was so happy that the whole pot was gone by the next day.

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7 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 27, 2010

This was a great base recipe, but I followed my instincts and changed a few things around, which made for a successful, delicious and filling soup!! I used a full stick of butter and divided it. I put half in my stock pot, let it melt a little, then threw in all my veggies. I also added two more cloves of garlic. I omitted the hot sauce (I don't care much for the vinegary flavor of hot sauce), but I liberally sprinkled the veggies with cayenne, a touch of chili powder, paprika, kosher salt and cracked black pepper. I sauteed them for about 8 mins together. Then, I sprinkled about a Tbsp of flour across the veggies and allowed that to cook for about 4 or 5 minutes more. I poured in the beer first, so the flavor could penetrate the veggies, and let the alcohol cook off. Then I added the stock and a dash or two of worcestershire. I allowed that mixture to cook for about 30 mins. In another pan, I melted the other half of a stick of butter. I used the flower to build a roux and allowed that to brown. Then, I added the half and half, little by little, incorporating it completely into the roux. I stirred until smooth and creamy, then slowly added it to the simmering beer mixture. I added a tsp of dijon mustard, a few more splashes of Worcestershire, about a tsp of dry mustard, cayenne, salt and pepper (if needed). I let it sit on low, for about 10 more minutes just to let the flavors meld together. I served with a large crusty baguette and it filled up the family!

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9 users found this review helpful

No Roll Pie Crust II

Reviewed: Jun. 20, 2010

What a wonderfully easy crust! Delicate, flavorful... tastes like it took much more time and effort than it did. Thank you so much!

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3 users found this review helpful

Honey Butter

Reviewed: Jun. 10, 2010

Perfect!! Thanks so much!

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3 users found this review helpful

Basil Pork Chops

Reviewed: Mar. 21, 2010

I really enjoyed this and what a fast, delicious weeknight meal!! I think anyone would be making a big mistake cutting back on the sugar as it's intended to help glaze the chop and most of it gets left in the bottom of the pan, anyway. I did use olive oil instead of vegetable oil and I served them with roasted red potatoes and fresh green beans. Fabulous meal!

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2 users found this review helpful

Broiled Chicken with Roasted Garlic Sauce

Reviewed: Feb. 21, 2010

This was delicious! I made quite a few changes, though... to start, I did not broil the chicken in white wine... I was afraid that the alcohol would dry the chicken out by itself, so I just whisked some onion powder, oregano, italian seasoning, parsley and some lemon juice into olice oil and generously brushed the chicken breasts before putting them in the oven. I turned them over once during cooktime and broiled for about 22 minutes. I made the sauce by first making a roux... I know that the recipe called for something different, but I hate the taste of uncooked flour in a sauce. Once the flour was a little browned, I slowly added the milk, whisking constantly. I threw in double the cheese, and I used shredded rather than grated. Once the cheese was melted, I added the garlic. I roasted two small heads of garlic... it was perfect! When well combined, I added a touch of salt, some fresh parsley and a TON of black pepper (I love lots of cracked black pepper in a white sauce!!). I served it over some whole grain mix (brown rice, bulgur and cracked red wheat) and it really was a DELICIOUS meal! My house smelled amazing and I could have just eaten the sauce! Thank you so much for this recipe!

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6 users found this review helpful

Savory Chicken Breasts

Reviewed: Feb. 19, 2010

I didn't really enjoy this, but it's most likely my fault. I pared it down to two servings, for my husband and I. I added a few french fried onions to the top and a little touch of white wine to the sauce. After the full 50 minutes, I was horrified to see my husband's chicken was still raw! I had to put them back in and up the temp to 400 for another 15 minutes. Perhaps the chicken breasts were abnormally large, but they didn't appear to be, to me. It was very puzzling. In spite of the undercooking mishap, I didn't really enjoy all the flavors together. I think I am just coded to want turkey if I taste stuffing. :) It might be better if I use solely the french fried onions. But I doubt that I will be making this again. Thank you, though, I always enjoy making a new recipe!!

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2 users found this review helpful

Cream Cheese Cookies I

Reviewed: Jan. 3, 2010

These were an absolutely delicious base, but they are a touch bland without some decorating or interesting additives. I dipped each in little red and green nonpareils and they were lovely but I couldn't help wanting to turn them into sandwich cookies with some chocolate fudge. All in all, I loved them and I will be making them again!

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5 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Nov. 2, 2009

I thought the sauce was delicious, basically a great scampi sauce base, but I doubled the amount of lemon juice and once I poured half onto the fish to back, I added some wine white wine and house seasoning to round out the flavor a little bit for the finishing sauce. I would use this sauce mostly when grilling fish or shrimp... it was very delicate and lovely. However, I used it with some baked arctic char, and it's entirely possible that I just chose the wrong filet to use with this recipe, but the fish came out a little slimy and the texture was just all wrong. Loved the sauce, hated the fish.

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1 user found this review helpful

Lemon Pepper Zucchini

Reviewed: Nov. 2, 2009

I gotta tell you, I really liked this dish! But I have never baked zucchini sliced into medallions like this before and I think that, moreso than the lemon pepper flavoring, was what made a big hit out of it. I added some fresh lemon juice, in addition to the lemon pepper, and in the end you tasted the real juice more than the seasoning. Once it was done, it was zesty, but a little unbalanced, so I added some garlic and wine house seasoning to wake it up a little. The carmelization on the bottom was just magnificent, so it definitely earned 4 stars, even if I had different seasoning tastes!

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1 user found this review helpful

Spiced Pumpkin Seeds

Reviewed: Oct. 31, 2009

The recipe was wonderful and everyone that tried them loved them. Alas, I am just not much for the texture. I didn't really enjoy them. Thanks for the recipe, though, they were fun to make!

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1 user found this review helpful

Stove Top Pot Roast

Reviewed: Sep. 20, 2009

This was the most aromatic and delicious dish I have ever made! I did change a lot around, though, and am so happy that I did. I also added beef stock, molasses, worcestershire and extremely healthy "splashes" of red wine. I used a great deal of sea salt and fresh cracked pepper to season the roast. Then, I chose to use 3 tbsp of olive oil and put a really hard sear on the beef so that all those yummy juices were sealed in. I added the onion to the oil and cooked for about 4-5 minutes, then the garlic for about 2 minutes, so some nice carmelization could add texture and depth of flavor. I used about 3 parts beef stock to 1 part water until I covered the roast, and then added some Worcestershire and a good dose of red wine (I used a Zinfandel). Once it came to a boil and I reduced heat to a simmer, I also added 2 bay leaves and the stems from the fresh parsley that I add later in the recipe. When I added the potatoes, I doused the stew in wine again. And again when I added the carrots. Once I turned off the heat, I chopped up from some fresh Italian parsley and basil and added them, along with salt and pepper. Fresh herbs retain their flavor best if added at the end of cooking. Finally, I removed the roast and tore it into chunks, then I added it all back to the pot and cooked another 10 minutes just to really add to the tenderness of the beef. It was just so wonderful!! In fact, I found myself in there picking at the potatoes again and it's 7am! :)

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23 users found this review helpful

Cheese Ball I

Reviewed: Sep. 18, 2009

This has become a tradition in my family for Christmas Eve. I do it a touch differently, though... I purchase a superior quality artisan sourdough loaf and I cut a hole out in the middle, which I fill with the cheese mixture. I rip up the large piece of bread that I removed and serve it around the round, along with variations of crackers, veggies, and ciabatta crips. I also add a bit more Worcestershire to the recipe, but that's mostly because I am addicted to Worcestershire! All in all, without this recipe, I would have no tradition! Thank you so much!

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3 users found this review helpful

Swiss Cheese Soup

Reviewed: Sep. 18, 2009

This was a really fragrant and delightful soup... very rich and tasty. Melting the cheese correctly is tricky, even for a fairly seasoned cheese soup maker. The temperature is a bit difficult to control. All in all, a lovely thing for a cold, rainy day!

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2 users found this review helpful

Oven Roasted Potatoes

Reviewed: Sep. 18, 2009

This was just a great staple recipe to follow for delicious roasted potatoes... and I can never get enough roasted potatoes! A definite keeper!

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3 users found this review helpful

Spicy Roasted Edamame

Reviewed: Sep. 18, 2009

This made my kitchen smell so good that I almost want to use it as a potpurri! I did everything as instructed and I must admit that I was surprised at how "baked" the texture turned out to be in the finished dish, but I found it delightful. I can also see how these would be great to keep on hand as a yummy and healthy snack! Kudos!

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9 users found this review helpful

Alice's Sour Cream Chicken Breasts

Reviewed: Jun. 16, 2009

I didn't really enjoy this. I wanted to give it a try but I had to hand it over to my boyfriend, who will eat pretty much anything. I thought it was a little bland, the chicken seemed overcooked and the consistency was too thick. I won't be making this again.

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1 user found this review helpful

Cheddar Mashed Potatoes

Reviewed: Jun. 16, 2009

I baked the potatoes, but I was so pleased with the results! Absolutely creamy and delicious! Perfect recipe!

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2 users found this review helpful

Mom's Zucchini Pie

Reviewed: Jun. 16, 2009

I absolutely LOVE this recipe! I have made it so often in the past few months that I have committed it to memory. I add some wine to the zucchini as it was sauteeing, and some fresh garlic (I am teased that I would add fresh garlic to a dessert) and then I used the Mozzerella / Provolone mixture of cheeses. SO GOOD!!

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1 user found this review helpful

Squash Casserole II

Reviewed: Jun. 16, 2009

The ingredients are great, but I did things a little differently. I preferred sauteeing the squash in the butter and I added about a 1/4 cup of wine and seasoned well with salt and pepper. I beat the eggs in another bowl and added the mayo, sugar and cheese to it (I added some parm too... I just love parm flavor). And instead of breadcrumbs, I crushed some Ritz crackers and sprinkled them on the bottom and the top. It was a MAJOR household pleaser!! Thanks so much!

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5 users found this review helpful