Bette Profile - Allrecipes.com (10474743)

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Bette


Bette
 
Home Town: Seattle, Washington, USA
Living In:
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Reading Books, Wine Tasting
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Mrs Bette
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Recipe Reviews 8 reviews
Robin's Peanut Butter Cookies
Yum! I did use 2 small eggs, omitted the dry peanuts, used nearly a cup of chuncky peanut butter, and added 3/4 cup chocolate chips (as previous reviewers had reccommended). Because of my changes, the dough was pretty sticky, and I wasn't really able to do the fork smooshy thing, but they were still delicious! I was able to make 30 good size cookies with one batch of dough. 10-11 minutes in my oven made them perfectly chewey, just the way I love them! Thanks for the great recipe!!

0 users found this review helpful
Reviewed On: Jul. 3, 2011
Pan Fried Swiss Chard
So good! I should have made twice as much for my family of 4. I used kale, and just chopped it into rough inch-and-a-half bits. I also used canadian bacon (it's what I had) and minced 2 garlic cloves instead of the garlic paste. I couldn't believe how fast it went at the table!

1 user found this review helpful
Reviewed On: Jul. 7, 2010
Sweet Potato Gnocchi
Yum! My whole family will be enjoying this gnocci all year. From pulling the already cooked potatoes out of the freezer, to putting the dishes in the dishwasher, I was in the kitchen about 2 hours. I thought the recipe was perfect, and didn't feel the need to change a thing, though I didn't actually measure how much flour I put in. Like other reviewers have said, the dough has to be obnoxiously sticky. I roll mine into logs, keeping the outside coated with lots of flour. I had enough potatoes to make 4 batches of the recipe, so I froze my well-floured dumplings individually on cookie sheets, then moved them into a baggie. Now they're ready to boil whenever we get the craving for gnocci. My favorite preperation is to saute some garlic and sage in butter, then add the boiled gnocci just long enough to get a little crisp on the outside. Mmmmm!

2 users found this review helpful
Reviewed On: Jul. 7, 2010
 
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