Candy Man Recipe Reviews (Pg. 1) - (10463307)

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Candy Man



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Sweet Corn Cake

Reviewed: Jun. 4, 2008
It's grrrreeaattt!!!! but then again it's mine.
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Ginger Glazed Mahi Mahi

Reviewed: Jun. 19, 2008
Wonderful! I made this for my wife who couldn't get enough, she keeps bugging me to make it again. Easy to follow directions, I resisted the temptation to adjust this recipe and am glad I didn't!
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Potato, Broccoli and Cheese Soup

Reviewed: May 20, 2010
Followed recipe exactly except guessing weight of potatoes (no scale). This is delicious and easy to make. I will try changing a few things as recommended by others just to try my hand at creativity but feel the recipe is great as it stands......Made this again substituting aparagus for the broccoli and cutting down the cheese, it came out wonderful!
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Old-Fashioned Chocolate Fudge

Reviewed: May 31, 2010
Even though my user name may suggest otherwise I have NO experience making candies. First attempt I accidently added butter before cooking (and another TBS after) and it still came out wonderful, I believe this is the same recipe my mother used but this came out better (she never had a thermometer). I was worried about using BOTH an electric stove AND alluminum sauce pan so I put a cast iron skillet down first and my saucepan on top of it. I did use a $3.00 candy thermometer that was actually calibrated pretty good, took me 45-50 minutes of simmering before hitting soft ball stage.
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Orzo and Rice

Reviewed: Jun. 28, 2010
I melted the butter and sauted a frozen seasoning blend (celery, onions, green and red peppers and parsley) for a few minutes before following the recipe the rest of the way and added a few shakes of garlic salt five minutes before finishing. Very easy, very tasty and extremely satisfying unlike packaged alternatives.
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Photo by Candy Man

Strawberry Cheesecake

Reviewed: Jul. 5, 2010
Made this with no adjustments except rasberry instead of strawberry. Added a few blueberries on top to give it a patriotic red,white and blue for the 4th of july independence day barbeque we went to. YUM! Cooked in a water bath adding about 25 minutes until internal temp was 160F, no cracking or shrinkage, only problem was water leaked into the foil (and then the SF pan) making the crust a little soggy (but still delicious).
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Honey Roasted Carrots

Reviewed: Dec. 15, 2012
Made this on Thanksgiving day for six guests and everyone loved it. The only thing I changed was to cut the carrots into bite sized pieces. Pepper with honey seemed strange but I went with it anyway and was glad I did! Thanks FrackFamily5 for sharing!
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Shrimp and Grits With Kielbasa

Reviewed: Apr. 28, 2013
Cooked the polenta with salted chicken stock which caused it to be too salty (but still good). Added fennel seed and thinly chopped onions and substituted cayenne pepper for the pepper flakes and dried rosemary for the fresh. I'm assuming it was my polenta but I ended up adding about a cup more of water to the polenta because they were getting too thick before cooking all the way. I also served the saute mix over the top of the polenta. Except for the over-salted polenta (my fault) my wife and I enjoyed it very much. I will definitely make this again but without so much salt!
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Kettle Corn

Reviewed: Jan. 21, 2014
I use Virgin Coconut oil and a good quality Himalayan sea salt when I make this. The coconut oil gives just a slight hint of coconut goodness without overwhelming and is also healthy, the high quality sea salt makes a noticeable difference by adding an additional layer of flavor.
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