Christy Burkert Wisley Recipe Reviews (Pg. 1) - (11191079)

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Christy Burkert Wisley



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Sweet Potato and Black Bean Chili

Reviewed: Oct. 14, 2014
Truly wonderful!!!Made without jalapenos and yogurt instead of sour cream. My 3 & 4 year old's loved it as well as my husband. Its a keeper!
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Patti's Mussels a la Mariniere

Reviewed: Jul. 22, 2012
I cannot express just how good, how easy, and how addaptable this recipe is! It's always a little different depending what i have on hand. I buy the frozen mussels at "big box store".I think its a 2lb bag, with two bags inside. Each interior bag feeds two. I decided to make it into a simple pasta dish. First,put on a pot of boiling water for the pasta. I used angel hair and seasoned mine with tomato bullion. Gives the pasta not only a great flavor, but a great color. Started with a half of a small diced onion, sauteed that in olive oil till transparent. Added all the garlic, sauteed just for a minute longer. Then dumped in an entire can of petite diced tomatos (just using what i had on hand and for quickness factor), juice and all. Also, i added the zest and juice from half a lemon. And seasoned with garlic salt, black pepper, and red pepper flakes too taste. I didn't have green onions on hand last night, but they are great too. This is also a good time to chop a couple of mushrooms and throw those in too if you have them. Then once this starts to get bubbly i add the wine and the parsley. Let this simmer and reduce by half, uncovered. Once done i then put my pasta on to boil, as it only takes about six minutes. I dump the mussels in the sauce, and cover. It says about ten minutes. When the pasta is done, i drain it, then throw it in the pan with the sauce and mussels to let it absord a bit on the sauce. Then Serve! And you will be very pleased!!!
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Mediterranean Pasta

Reviewed: Apr. 3, 2012
Really Really Good! I made it without Chicken. Still delicious! I added mushrooms, minced garlic, lemon juice, a little red pepper flakes, and kalamata olives. I will DEFINITELY make again!
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4 users found this review helpful

Tart Lemon Sorbet

Reviewed: Mar. 24, 2012
YUMMY! I had about four lemons laying around, which came to only about a cup of juice. So i blended it with about 6 strawberries. Came out perfect and fabulous. Tasted exactly like a lemon-berry slush from Sonic. Will definitely be making all summer long! It was in the ice cream maker for about an hour and a half and was the consistancy of a slush. Drank some like that, then put the rest in the freezer.
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2 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Mar. 15, 2012
I made this soup EXACTLY as stated. I love lemon, but thought this was too lemony. Next time i would only use a 1/4c lemon. Plus, i don't really see that all these egg yolks and butter really improve the taste, so i would cut that as well. I wanted to see exactly how much better it made it with all the fat and calories, but i wasn't impressed. I could make it much healthier with exactly the same flavor. The lemon, chicken, and veggies is really where the flavor comes from. The rest should be cut way down. Plus, i would add more rice and chicken as suggested in other reviews.
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5 users found this review helpful

Salmon Macaroni Bake

Reviewed: Mar. 8, 2012
This was really yummy and really easy. I was at home sick with two kids the first time i made it. We were totally out of milk and cheddar cheese. I substituted Monterrey Jack and just left a tiny bit of the salmon juice in. Turned out creamy and delicious. I also used a whole 15oz can of salmon, skin and bones, and it definitely wasn't too much or too fishy. Will make again!
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Red and Green Christmas Jalapeno Jelly

Reviewed: Dec. 14, 2011
I've been buying this for years from an upscale store for store for $12 a jar and i made this whole batch of 6, 8oz jars for less than $10. I just did a little "taste test" and at half a jar. YUM! Its really really good. I did just as stated, only adding a little red pepper flakes, and it turned out PERFECT! This was my first time canning and it was super easy. I thought i needed to buy that expensive canning pot, but read on a website just to put a towel down in the bottom of the stock pot to keep them from breaking. Worked like a charm! Some people said something about a "waterbath". I don't know what that means. I kept the jars in the boiling water until i was ready to pour. I heard them pop closed after about 15 minutes. Worked like a charm! FABULOUS RECIPIE!
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