Amy Recipe Reviews (Pg. 1) - Allrecipes.com (1917560)

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Mushy Peas II

Reviewed: Aug. 21, 2013
This recipe was just ok for me. Not bad, but not really the authentic taste I was looking for. True mushy peas are meant to be made with marrowfat peas, so maybe that would have helped. For now I'll stick with the canned versions from the British grocery store.
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Eggnog Scones

Reviewed: Aug. 19, 2013
I had no milk on hand, only eggnog, so I used that instead. Plus, I added vanilla, nutmeg, cinnamon, and just a touch of ginger. I was very pleased with the result - very soft and crumbly, and so delicious. I will definitely used this base recipe again to try different flavor ideas.
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Modified Tea Biscuits

Reviewed: Aug. 19, 2013
I used sweet cream butter instead of shortening and these turned out great. Very fluffy on the inside. I did let them rest for 10-15 minutes before putting them in because the oven was otherwise occupied, but I don't know if that made any real difference.
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Modified French Beef Stew

Reviewed: Aug. 19, 2013
I made this for dinner tonight and served it with lavender biscuits. It was really good, and I will make something very similar again. I really liked the Dijon mustard; it added a subtle tang which was really nice. My alterations - I added some Herbs de Provence for extra flavor, I used a mix of different colored carrots, and I added some frozen peas near the end of cooking for a little bit of green. Next time I'll use plain canned tomatoes and chop my own garlic and onion instead of using the Italian style; the oregano in them was too dominant. That's the only reason I didn't give it 5 stars.
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Chicken Pot Pie IX

Reviewed: Dec. 25, 2009
An excellent basic recipe. My only changes were that I had no milk so I just used water instead where the milk was called for, but the sauce still cooked up perfectly. Also, I seasoned it with herbs de Provence instead of using celery seed. I'll definitely make this again.
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Corned Beef and Cabbage I

Reviewed: Dec. 22, 2009
Straightforward recipe that turned out a tasty boiled dinner. The only thing I'd do differently next time is skim the top once it boils the first time and then add the spices.
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Beer Bread I

Reviewed: Dec. 22, 2009
I was very impressed with how this came out. I didn't have self-rising flour so I followed the previous suggestions of adding baking powder and salt to regular flour, except I forgot to add the salt. Although the lack of salt was noticeable in the flavor, the bread still tasted really good. And I even used a super cheap beer left over from a party that I would never in a million years drink. Straight out of the can, I think it tastes nasty, but it added a wonderfully subtle flavor to the bread. The crust was nicely crisp and the inside was soft, moist and dense.
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Brown Sugar Banana Nut Bread I

Reviewed: Apr. 26, 2009
I didn't want to use the butter and I only had two large bananas, so I substituted with a cup of apple sauce. I also added some cinnamon and nutmeg. The flavor turned out really well, but I'm sure it's because my bananas were extremely overripe. If they had been less black, I would have needed more banana to get a good banana flavor. It came out very moist, and a day later it hasn't dried out at all. My roommate and I have eaten almost half the loaf already!
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