Christiane Potts Profile - (1812182)

cook's profile

Christiane Potts

Christiane Potts
Home Town: Stokesdale, North Carolina, USA
Member Since: Aug. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet
Hobbies: Scrapbooking, Needlepoint, Hiking/Camping, Boating, Fishing, Reading Books, Music
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About this Cook
I've been cooking since I was a little girl and my mom "forced" me to be in the kitchen with her. After making a meal for a college guy I had a crush on and it being a disaster (we couldn't even get through the crust of the pie), I took mom's willingness to teach me seriously and have enjoyed my time in the kitchen ever since.
My favorite things to cook
Since my family is European, I enjoy ethnic foods, especially Middle Eastern. Moussaka is my favorite recipe, even though I don't like eggplant. The combination of eggplant, beef, and cheese with the hint of nutmeg and cinnamon is wonderful.
My favorite family cooking traditions
My husband can't stand the moussaka and I can't stand his favorite dish, liver. So, whenever I have a yen for my meal, I make him his and we're both happy.
My cooking triumphs
I make an AWESOME pie crust now. Melt in your mouth good.
My cooking tragedies
I never dwell on my goofs. :)
Recipe Reviews 6 reviews
Chicken Pot Pie IX
Hubby asked for this last night so I made it tonight...first time ever. This recipe was outstanding and he had two big helpings. After reading other reviews, I made just one deep dish pie with this recipe, keeping everything the same ingredient wise. I also didn't use a bottom crust, just the top and it was very good. I added some rosemary and thyme as spices as well and I think next time I'll put in pearl onions.

5 users found this review helpful
Reviewed On: Feb. 6, 2003
Abby's Super Zucchini Loaf
Wonderful, wonderful, wonderful! It is definitely more like a cake than a bread, but who cares. It's VERY important to follow the instructions carefully. I think the people who didn't like it and found it heavy didn't beat the eggs enough. It HAS to be three minutes. Even so, it's not a light bread, but it doesn't turn out like a brick. It is excellent.

3 users found this review helpful
Reviewed On: Jul. 25, 2002
Chicken and Spinach Alfredo Lasagna
An outstanding recipe for anyone, although I made it for someone who has an allergy to all dairy and meat protein products. I used soy mozzarella cheese and it still tasted wonderful. Very elegant looking and tasting.

7 users found this review helpful
Reviewed On: Dec. 20, 2001
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