Bethy Profile - Allrecipes.com (18563039)

cook's profile

Bethy


Bethy
 
Home Town: Rachachaster, New York, USA
Living In: Holleywood, New York, USA
Member Since: Apr. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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It's me!! I was the turkey all along!
About this Cook
I am a spontaneous, spunky, quirky girl that even into adulthood does not like to refer to myself as a grownup. I am ever so grateful for the things I have in life and try to appreciate every day I have on this planet.
My favorite things to cook
Mmmmm... I love cooking (and eating) all sorts of food stuffs. I love trying unique recipes and exotic cuisines especially.
My cooking triumphs
I somehow managed to pull off cooking for 30 people whilst hosting my BFFF's bridal shower. The food got rave reviews and for months people were complimenting my cooking abilities.
My cooking tragedies
I once set my stove on *FIRE*
Recipe Reviews 191 reviews
Stuffed Strawberries
I found out my jar of powdered sugar was actually cornstarch (good thing I tasted it first) so I improvised. I mixed table sugar with just enough milk to dissolve it and then mixed that into the cream cheese. It worked like a charm. I made a few plain ones and a few dipped in chocolate. While I enjoyed both, the chocolate dipped were truly outstanding. I used a good dark semi-sweet and they came out fabulous.

1 user found this review helpful
Reviewed On: Feb. 23, 2015
Seared Scallop and Asparagus Salad
This was really good. I cooked the asparagus separately for about 10 minutes with some organic butter and minced garlic. Once the asparagus was done I cooked the scallops in the same pan with a little more butter. They came out perfectly. I used a baby spinach and arugula blend and it was great!

0 users found this review helpful
Reviewed On: Feb. 23, 2015
Popovers
I love popovers, so I am confused about this recipe. The temperature is way too hot for way too long. I thought maybe I was missing something so I tried it twice. They end up rock hard on the outside. Granted the inside is light and fluffy, but I think I'll stick to the standard recipe I have used for years.

1 user found this review helpful
Reviewed On: Jan. 4, 2014
 
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