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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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40 users found this review helpful

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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Guyanese Lime Cookies

Reviewed: Jan. 1, 2009
Delicious!! I will definitely make these again!
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French Beef Stew

Reviewed: Jan. 1, 2009
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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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Dec. 25, 2008
Pretty good recipe. My only problem was that it stuck to the dish, which is entirely my fault. I managed to overlook the instruction about scooping it into a "prepared pan." Oops. Next time I'll use cooking spray on the dish first.
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1 user found this review helpful

Microwave Lemon Curd

Reviewed: Dec. 25, 2008
This was very easy, and produced good results, despite the fact that I had to use salted butter and had no rind, but I simply increased the amount of lemon juice in it and that seems to have made up for the alterations well enough. I cooked it in 30 second bursts, and it was ready for cooling in 2 minutes.
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Tea Biscuits

Reviewed: Dec. 25, 2008
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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1 user found this review helpful

Scones

Reviewed: Dec. 25, 2008
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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1 user found this review helpful

Pumpkin Turkey Chili

Reviewed: Dec. 3, 2008
I left out the bell peppers, added a can of black beans and, for spice, used a cocoa chili mix. I was really pleased with the way it turned out.
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0 users found this review helpful

Blue Cranberry Sauce

Reviewed: Dec. 10, 2004
I didn't like this at all and it did not go over well at Thanksgiving. I don't think the blueberries blended well and I missed the tartness of the cranberries.
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5 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 5, 2003
This was a good recipe. I cut it down to enough for one loaf, but decided to make muffins in the end. They turned out good, and were a hit with my family. The only change I made, and the reason I only give it 4 stars, is that I ended up almost doubling the amount of spices that went in to get it to a flavor level that I like, based on the aroma coming from the batter. My instincts turned out to be right, because I, and my family, thought the spice level I chose was just right. But I would guess that if you don't like strong flavors, the amount called for in the original recipe is probably perfect.
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3 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 5, 2003
This is so simple to make and delicious. I don't like almond extract, so I use vanilla instead. Plus I add a teaspoon or so of cinnamon. It tastes fantastic this way. I also once made a variation of this using summer berries, and again, it was very tasty.
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2 users found this review helpful

Apple and Pecan Stuffing

Reviewed: Oct. 14, 2003
This recipe seems too simple to be good, but I've made it the last two Thanksgivings and the family loved it. I used Pepperidge Farms packaged stuffing in the past, but I plan to make the bread mixture from scratch this time around. It will be a small improvement over an already tasty stuffing.
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31 users found this review helpful

 
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