Eric White Recipe Reviews (Pg. 1) - Allrecipes.com (18005479)

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Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Jun. 25, 2013
Good God, this is amazing! Here are 3 modifications that really kicked it up: 1) Add about 3 heaping tablespoons of sliced green olives 2) Sprinkle a little red pepper flakes to taste (a little heat really adds dimension). 3) Increase the number of shrimp. I used 18 which was perfect. Mine were actually pre-cooked and still delicious. Next time I'll try the fresh ones. I used whole wheat spaghetti and the Muir Glen brand of tomatoes. Wow... this was killer. Can't wait to make it again! Thank you Amy!
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Oat Waffles

Reviewed: Jan. 9, 2012
Very good. I used 1 cup whole wheat PASTRY flour (that's what I had) and made the oat flour as the editor mentioned. I accidentally used 1 T vanilla, but thought it actually was a good accident. I HALVED the oil (used LIGHT OLIVE OIL--has no olive flavor) with no problem. The waffle came out nicely, but not crisp on the outside, so I put it into my toaster oven to crisp. Nice mild flavor, not sweet. To improve, next time I will try with more sugar to give a little more pizzazz. I ate it with a protein shake, so it wasn't adorned with fruit, but totally plain... and the flavor was pretty good. Definitely worth working with and tweaking to your own taste!
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Cajun Spice Mix

Reviewed: Oct. 29, 2011
GREAT! I'll never buy it again. So easy. And it's all common things I already had. Thank you!
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Quick Poached Salmon with Dill Mustard Sauce

Reviewed: Jul. 21, 2009
Very good. I followed the recipe as calculated for ONE serving. Used red onion in place of shallots. Used dried dill (about 1 tablespoon). Very good. So moist. 10 mins was right on the money for about a 1" thick piece. At one point the small pot boiled over, so watch that you keep the flame low. Don't use too big a pot if you're not cooking much salmon because you'd have to really dilute the wine with a lot more water to cover the fish. Can't imagine why some people didn't like the sauce... it was fantastic... even with dried dill. I used Riesling wine. (Don't cook with any wine you wouldn't want to drink!) Sure beats cleaning up the grill or having dried out salmon. Can't wait to make it again!
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BBQ Chicken Pizza I

Reviewed: Jan. 20, 2005
Whoa... this is absolutely the greatest BBQ chicken pizza I've ever eaten. My wife and I live in southern California and have eaten it in several pizza joints, including CA Pizza Kitchen... Sammy's Woodfired Pizza Grill... and Cero's... and this truthfully is better than them all, because I control the ingredients and the fat content. I make pizzas from scratch--and have for 15+ years--and love the fact that this recipe is actually easier than the regular multi-ingredient pizzas I normally make. I used 2 chicken breasts and cooked them on the George Foreman grill, careful to slightly undercook (knowing the pizza was going into a HOT oven). I made fresh pizza dough in my bread machine (forget prepared crusts... making it fresh makes all the difference in the world... and is so easy!) I didn't have molasses or honey, so just used the brown sugar, but no more than 1/3 cup as called for. I sprinkled fresh cilantro on TOP of the pizza when it was done, as cooked cilantro loses much of its flavor. In addition, I used less gouda, and added some light mozzarella. Wonderful... and now we have no reason to get ripped off ordering this in a restaurant anymore. THREE CHEERS FOR NIVOLA FOR POSTING THIS AWESOME RECIPE!! :-)
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