CHRISTYGOBAR Profile - Allrecipes.com (1461754)

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CHRISTYGOBAR


CHRISTYGOBAR
 
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Member Since: Dec. 2003
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Recipe Reviews 5 reviews
Downeast Maine Pumpkin Bread
This is a really nice, basic pumpkin bread recipe. The cooking time is perfect and it really comes together nicely. Great texture and the size of the loaf is perfect. I am not a fan of ginger, so I left it out. And like others, I added vanilla (I never bake without it!) This made 3 loaves - one for eating today, 2 for freezing later. I used small disposable loaf pans and placed them to bake on an air-bake cookie sheet. If you have freezer space, you'll love being able to make something ahead and it's already built in to the recipe. A+ in my book!

0 users found this review helpful
Reviewed On: Sep. 2, 2013
Apple Cider Sauce and Pork Loin Chops
This pork chop recipe is fantastic! I skipped the step of putting the skillet into the oven and simply threw a lid on the skillet and let the pork simmer in the cider after I had browned them up. it helped the sauce cook longer and saved a lot of extra time. I didn't need to thicken up the sauce - it became a nice glaze after it cooked down by about 3/4. I cooked and served it with a chopped apple and that was a really tasty addition. I served this with some carrots and wild rice and my husband and I both really enjoyed the meal.

3 users found this review helpful
Reviewed On: Oct. 5, 2009
Butternut Squash Bisque
This is a fantastic recipe. I made it in my enameled dutch oven pot. Butternut squash soup is an awesome fall-ish recipe! A few things I did differently: I cooked the veggies in the pot with onion and garlic (I only used a handful of baby carrots for color and nutrition - not a lot), then emptied them into a colander to empty out the chicken broth. Then I did use the heavy cream, but maybe 1/4 cup and I used my immersion blender through the entire pot. It looked a lot like a veggie puree. Then I kept adding back fresh chicken stock slowly until I got the correct bisque-like texture I desired. I always have parmesan rinds sitting around, so I threw them in the stock to get them nice and mushy and infuse the parmesan taste into the soup. I did this after I pureed the soup. I also added some white pepper, a very small amount of cinnamon, 1/2 of a freshly grated nutmeg and some french grey sea salt (I had used regular kosher in the cooking process). It was perfectly seasoned. I leave it in the big pot overnight in the fridge to meld the flavors together and will divide them into single servings today for lunches and easy-to-grab dinner!

0 users found this review helpful
Reviewed On: Oct. 5, 2009
 
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