CandyBlue Profile - Allrecipes.com (10481909)

cook's profile

CandyBlue


CandyBlue
 
Home Town: Anaheim, California, USA
Living In: Tustin, California, USA
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Camping, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I'm a California native who loves to watch people lick their fingers and their plate! My husband thinks I'm a pretty good cook. He grew up with home-cooked meals every day, made by his sisters, mother, or his granny. No pressure or anything. There's nothin' like competing with the in-laws.
My favorite things to cook
I love to make food that wows people. Meals that people don't already have their own version of & they've never had before. Food that merits asking for the recipe! That's when you know it's good.
My favorite family cooking traditions
The first time I make a new dish, everyone at the table, even guests, are EXPECTED and allowed to say anything they want about it with no reservations. "It needs more meat, less salt, try regular chicken instead of blackened chicken." "It might be better if it had ..." You get the picture, right? This way the next time I make it, (if in case it wasn't perfect the first time) it's an instant family favorite. It's our family's rule of "speak now, or forever hold your peace".
My cooking triumphs
I love my inventions. I like it when I search my cupboard, pantry & fridge and just create something new.
My cooking tragedies
What tragedies?
Recipe Reviews 6 reviews
Blueberry Buttermilk Coffeecake
I had about a cup of leftover buttermilk that I wanted to use up before it expired, so I whipped up a half batch. Everyone in my family loved this. The frozen blueberries were perfect with it. I also added some lemon zest since other reviewers recommended it. I didn't measure how much, but it was a HUGE lemon, bigger than my fist, and I zested just over half of it. I wouldn't think to make it with peaches, since they're not a berry, but after reading the reviews, I'll probably try that next. The coffee cake was a tad bit on the denser side than I imagined it, but then again, I've never made anything with buttermilk before (except last weeks cookies) so I didn't really have any concrete expectations. I thought the topping was perfect and not too sweet. My mother, however, has no sweet tooth whatsoever (and is diabetic on top of that) and took the topping off her piece after tasting it, claiming it was too sweet. I will definitely be making this again. Super easy recipe and everyone liked it.

0 users found this review helpful
Reviewed On: Feb. 28, 2014
Szechwan Shrimp
Hands down, this is a 5 star meal!!! You have the freedom of whipping it up with any & all of your favorite vegetables to custom design a meal that the whole family will enjoy. I added thinly sliced carrots, snow peas, mushrooms & broccoli and used about a pound of shrimp instead of the 12 oz pkg. I had so many veggies, that I quadrupled the sauce, and it was just perfect. My parents and I LOVED it. My mom even asked me to pack up a bit of the leftovers for her so she could take some to work the next day and make her coworkers jealous! My husband doesn't like shrimp, so for him, I reserved some of the veggies and the sauce beforehand, and in a separate skillet, browned some cut up chicken with the onions, garlic & oil, then threw in the veggies & sauce. It thickened up in less than 30 seconds since it was a smaller portion. He also gave it a 5 star review! They all thought the spiciness was just perfect! It was just enough to get you to the point where your nose starts running a little bit, but not enough to make your tongue burn so much that you can't even enjoy the actual flavor of the food. And for those of us who like spicy food, (not flaming-my-tongue-is-swollen-&-can't-taste-anything spiciness) we all know that the "sweet spot" in spiciness is where your nose starts running but your tongue is still in tact. ;) I tasted it with the chicken too and I loved it. Can't wait to try it again with pork, and maybe even beef. This recipe will definitely be gobbled up!

2 users found this review helpful
Reviewed On: Feb. 28, 2014
Mini Meatloaves
Tried this tonight for dinner. I'm rating it 4 stars since I had to make some modifications for more flavor, based on other reviews. With my modifications I'd still only rate it 4.5 stars. I mixed the egg, milk, salt, oats & cheese and let it sit for a bit to soften the oats. I also added 1/2 tsp of garlic powder and 1/2 tsp of onion powder and about 1 tbs of Worcestershire sauce. My husband said the meat still needed a little more flavor. Maybe I'll up the spices, or add pepper, or something else next time I make it. I made them in a cupcake tin and yielded 9 mini meat loaves. I thought they were perfectly moist though my husband thought they should've been more moist and that next time I should make them in a larger muffin pan so they'll be more moist. (More moist center to dryer perimeter ratio per mini loaf, I guess) Sauce was great with prepared whole grain mustard. I thought the flavor wouldn't be as bright as with prepared yellow mustard, and might go better. All in all, I really liked it and will definitely make them again.

3 users found this review helpful
Reviewed On: Feb. 25, 2014
 
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