Marc Recipe Reviews (Pg. 1) - Allrecipes.com (10524539)

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Cinnamon Belgian Waffles

Reviewed: May 8, 2010
This is the second time I made these. (I always make the first batch to the authors EXACT specs, and THEN modify) All this recipe needed was a bit more cinnamon. I used a tsp, maybe even could've used more but I didn't want to over do it. Make sure to whip the egg whites and if you don't have buttermilk (who keep buttermilk in their fridge???), use either a tbsp of lemon juice OR a tbsp of white vinegar in an 8oz measuring cup and then top the remaining off with milk to get a total of 8oz. Let sit for 5 minutes and voila! buttermilk.
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Fluffy Pancakes

Reviewed: May 4, 2010
OK, so I treated this like every other recipe on this site, I read ALL of the reveiws (if possible) and then make it exactly as the recipe states and evavuate afterwards. The batter was fairly easy, not quite as easy as water and mix, but easy enough. Definately light and fluffy, not too sweet but I think it may be missing something I can't seem too pinpoint. At first, after trying a bite of a plain pancake all by itself, I thought it may need more sugar. Nope. With syrup they were just perfect. Maybe a tiny bit of vanilla. Aside from my own personal touches, this is just about the perfect pancake recipe.
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French Toast II

Reviewed: Mar. 9, 2010
While not bad, I have to say, the amount of nutmeg is a bit off the charts! 1/4 tsp would have been MORE than sufficient. And WHATEVER you do, DON'T soak regular white sandwich bread, you won't be able to transfer it from the bowl to the pan. A quick dip should do the trick nicely. I don't reccomend this recipe very highly, I'll stick to eggs, sugar, vanilla, and a lil sprinkle of cinnamon. Perfect mix. Oh, and BTW, in case anyone didn't know already, nutmeg is REALLY expensive, thats why a lil goes a long way.
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Tequila Lime Shrimp

Reviewed: Feb. 19, 2009
Not too bad in my opinion, but my tastes are VERY eclectic, I can see how MANY people wouldn't like this. Cut the salt in HALF, both the seasoned salt and regular salt, and cut WAY back on most of the other ingredients, like, maybe in half. This recipe was designed for about 3 pounds of shrimp. If you like the sweet and sour thing, then you may like this. I accidantally made this instead of a regular "tequila shrimp" and it was NOT what I was expecting because I just simply selected the wrong recipe. Eh, write it off to a learning experience.
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Scott's Buffalo Wing Sauce

Reviewed: Dec. 29, 2008
Having been born and raised in Western NY, this is the closest recipe I have seen that matches a basic wing sauce. It's a great base and allows for multiple alterations. My wife generally just uses the butter and hot sauce (specifically Franks, it seems to be the best for wings.) But after you make the base, you can do just about anything to flavor it. Teriyaki sauce is a good additive, garlic is ALWAYS great, honey is a good sweetener and tends to bring out the flavor, as does brown sugar although you should start small. (Like about a tbsp for this size batch.) But if you're looking for the way we like 'em back home in Buffalo, this is it. Enjoy.
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