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Beef Stew with Ale

Reviewed: Dec. 1, 2011
This recipe is delicious, but after following the recipe I felt it could be simplified. Pearl onions are a pain and expensive, I use diced onions and detect no difference. I used regular mushrooms as a cost saver and again, no discernible difference. And most effective for me to save time, after browning the meat, I placed it in a pressure cooker with the celery root and turnips and carrots and broth for 10 minutes under pressure. Then back to the pot with it all and add the beer. I also used 1 T worcestershire sauce and 1 T double strength tomato paste to add to the glutamates and boost the beef flavor and I used small red potatoes so I didn't have to dice them.
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Cheese and Onion Pie

Reviewed: Sep. 2, 2014
Great simple recipe. I agree with the reviewer who said to follow the recipe and boil, do not sautee the onions. The recipe says 5 minutes, the reviewer said 3, I added the onions to the boiling water and started the timer right away and went the full 5 minutes and it was fine. The recipe seemed a little bland (probably because it's next to impossible to get real sharp cheddar anymore)so I tried the suggested 1t Coleman's English mustard and that was nice but I wanted more so the next time I also added a TB of cider vinegar which added a little bite. I made 2 pies at once using 4 red onions and 3 extra large eggs. I found the extra egg to be welcome. The only hard part of the recipe is getting that darned prepared crust to come out of the pan to sit on top. Anybody got any tips?
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Bread Machine Cardamom Bread

Reviewed: Apr. 9, 2013
This is a good recipe with some of the suggested modifications. First: as to the amount of flour. If you sift the flour first, then 3 cups are the correct amount. You should always do this when baking bread unless you are using the euro method of weight which is much more accurate. If you do not have a sifter, King Arthur recommends pinching the bag shut and vigorously shaking it then sprinkling into a cup measure one T at a time. Second: as to the cardamom. I used a heaping tsp freshly opened and it was certainly not too much. Third: I used 1 tsp salt as others recommended. I might try 3/4 next time. Fourth: Since the recipe calls for no oil, the only source is the egg and the milk so I used whole milk and if I were to use lowfat milk I would put in a T of melted butter. I used the dough cycle made 12 rolls let them rise 30 minutes coated with an egg wash and baked 20 minutes @350. I enjoyed them warm with hot chocolate in the Danish tradition. A thin sugar glaze with a couple T lemon juice might be nice to perk them up a bit. Thanks for a fine recipe.
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