cook's profile


Christie
 
Home Town:
Member Since: Mar. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Photography, Music, Painting/Drawing
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Russian Mushroom Potato Soup
About this Cook
My name is Christie and I'm currently a freshman in college. I really love to cook and bake as a hobby. I turn on the food network all the time in my dorm to watch or use as background noise as a study. I love to try out new recipes and test them on my brother.
My favorite things to cook
Soups - they are so versatile and so easy to fix Schnitzel - I tried to make an authentic German dish for my boyfriend. We both had fun making it and it came out delicious with egg noodles and mushroom sauce Bread - I can eat bread straight up Cookies - They are so fun to make and so delicious! Cakes - Is it necessary to say anything about a cake : )
My favorite family cooking traditions
I come from a Vietnamese family and I must say that my mom is the best cook. When I was really young my mom would make me try everything so that I wouldn't be a picky eater. I must be thankful for that because now I can enjoy so many delicious foods. I always keep an open mind about everything. Ever hear "try something at least once"? I try at least twice or three times.
My cooking triumphs
Schnitzel with chanterelle mushroom sauce. It came out so great. And it was a lot cheaper than going out to a restaurant. It was a great success! And since my boyfriend and I had extra, we gave some to my brother who loved it too!
My cooking tragedies
Chocolate chip cookies. They came out so flat and crisp. I like my cookies thick and chewy : )
Recipe Reviews 2 reviews
Italian Bread Bowls
This is really delicious. I don't understand why people complain about it being bland. It's white bread, it's not supposed to be a blast of flavor. It is delicious with some butter. At first I was worried because before i put the loafs into the oven they looked kind of droopy. Luckily the heat of the oven activated the yeast again. I added a little bit more sugar than I was supposed to to activate the yeast but it still came out great. Also I baked them a couple minutes longer than I was supposed to. I like a really nice crust on my bread, and it will hold the soup better. I like to serve these with "Russian Mushroom and Potato Soup" on this website. Try it out! Make sure your yeast is still good. Oh btw, I didn't have packets of yeast so 2 tbsp is about the equivalent.

1 user found this review helpful
Reviewed On: Mar. 17, 2008
Russian Mushroom and Potato Soup
This soup is so awesome. It's so hearty yet nutritious and healthy at the same time. The first time I made this, my brother kept raving about it. I used baby bella mushrooms because I'm not a big fan of button mushrooms. Bellas are definitely tastier in my opinion. Also I make sure I sautéed the mushrooms (Don't move them around in the pan or they wont caramelize). I was disappointed the second time because I forgot to add leeks, so I substituted an onion instead. It still came out great (and my sister actually preferred the onion over the leek). I like leeks better in soups. : ) Thanks for the recipe! Oh, serving this soup in a bread bowl is great. It actually makes the soup thicker if you scrape the bottom, and you can make croûtons from the inside of the bread!

3 users found this review helpful
Reviewed On: Mar. 17, 2008
 
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