Candice Recipe Reviews (Pg. 1) - Allrecipes.com (13158211)

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Candice

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Cranberry Apple Stuffed Pork Loin

Reviewed: Oct. 17, 2010
We loved this roast and have decided it will be our Chrismas Holiday meat dish. I followed the recipe with the following tweaks: Brined pork overnight. Did NOT trim fat from loin. Increased water to 3/4 cup. Added 1/4 cup applebutter to apple, cranberry, pecan mixture. Increased chopped onion to 1/3 cup. Sauteed chopped onions along with 1/3 cup diced celery in 1 tablespoon butter to add to stuffing mixture. Stirred stuffing mixture into apple/cranberry/pecan mixture. After spreading the stuffing on the loin and tying in a roll, I quickly browned in 2 tablespoons olive oil; and placed in roasting pan to bake. I removed the roast when the internal temp reached 145 degrees. Covered with tin foil while I made the gravy from the pan drippings. This was probably the best pork loin roast I've ever eaten . It was so moist and had great flavor. It tasted like the best comfort food you could have. I served with sliced oven roasted sweet potatoes, applesauce and sour dough rolls.
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56 users found this review helpful
Photo by Candice

Green Pozole

Reviewed: Jun. 29, 2011
This was wonderful! I have some pretty fantastic posole soup makers in my family and this recipe could give them a run for their money. Very, very flavorful. I made it EXACTLY as the recipe instructed. Good & authentic tasting. This recipe has made it into the soup rotation file.
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52 users found this review helpful
Photo by Candice

Strawberry Shortcake

Reviewed: Jul. 5, 2011
I'm giving this recipe 5 stars for two reasons. A 5 for ease. And, a 5 for yummy-ness! After reading the reviews, I decided to use my electric skillet instead of trying to convert to the baking method. It worked wonderfully. I'm posting a picture of the cooking method, not the the finished product, because i think this is a recipe worth making and cooks should not pass on this recipe or be intimidated to try the ELECTRIC Skillet method. This Shortcake recipe is a WINNER!!! I've made it 3 times now and it has been eaten gone each time. I will NEVER buy those little grocery store shortcakes again!
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36 users found this review helpful
Photo by Candice

Ryan's Reverse Popper Dip

Reviewed: Aug. 17, 2013
All I have to say is YUM! I made this for #1 Son's Birthday (keeping in the theme of favorite dishes of Sons) and it was completely wiped out in a very short time. I put in only 5 Jalapenos because the ones I purchased were big. However, next time I will put in 7 or 8 and work my way up to 10. It was so tasty and not hot at all. Just good! The bacon and onions and garlic only add to this super delicious dip. I already know I'll be making this again and again. Thank you Cathill for creating such a wonderful and EASY dish that will be on the DECKER menu from now on for our family gatherings.
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30 users found this review helpful
Photo by Candice

Beef Vindaloo

Reviewed: Jun. 21, 2011
This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt, vinegar and spices. Then soak at least one hour or overnight. This was more of a “coating” rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of “marinate” as it pertains to cooking. Marinate is “soaking or exposing a food item for a long period time, then removing.” The yogurt mixture is UNremovable, so I’m choosing to call it a “Yogurt Coating.” Also, it was so salty and hot, we could hardly eat it. Way beneath the salt and the heat, was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat, those quantities would be o.k. Not being able to remove the meat from the coating is, in my opinion, the downfall of this dish. When I make this again, and I will with a good tweaking, I’ll use maybe 1 or 2 teaspoons of salt, 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love, so I think there might be some hope for this Vindaloo!
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29 users found this review helpful

Baked Kale Chips

Reviewed: Jan. 28, 2011
I made these as is and found them to be very salty. After a little research on the nutritional value, I discovered that Kale has about 35 mg of sodium, so a made a second batch without ANY salt or topping except for a few sprays of Olive Oil Pam. We ate with our Asian meal of Orange Ginger Chicken and sticky rice. We like them very much..... but only when they were naked.
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29 users found this review helpful

Harvest Pumpkin Cupcakes

Reviewed: Sep. 26, 2010
I made this recipe as is. Icing and all. They are amazingly delicious. Not need to change a thing. I got 3 dozen regular sized cupcakes. I also topped with candied orange peel and a pecan half. These really made me fell like Fall.
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24 users found this review helpful
Photo by Candice

Boiled Water

Reviewed: Mar. 20, 2013
LOVED this recipe! Even though I used the ingredients I had on hand, it came out perfectly. NOTE: I did start with hot water from the tap. It seems to boil quicker if you'll use the quick little tip. Also, I tried it in several different sized pans and it came out the same in each pan. This is a really versital recipe and I will be using it again and again. The only problem I had was.... when I remove the pan, the boiling stops. Maybe someone with more cooking experience can tell me how to correct this one little glitch I found with the recipe. Thank you Seth for a simple, yet very necessary recipe.
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19 users found this review helpful
Photo by Candice

Balsamic Strawberries

Reviewed: Feb. 19, 2011
I really wanted to try this recipe because I love fruit mascerated in Balsamic Vinegar. I used White Balsamic Vinegar in this because I received the bottle shown in the picutre from Avon and Ivon. I think it also kept the strawberries a natural red color. This is a very yummy, low calorie dessert and I will make again. Four star rating because I felt the strawberries broke down too much. Don't know if it is me or what. I would have liked for them to a littel more firm. But, this DID NOT affect the taste. Just the texture.
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19 users found this review helpful
Photo by Candice

Cream Of Carrot Soup

Reviewed: Jan. 30, 2013
Carrots are my favorite vegetable and this soup is delicious. I've made it twice in two weeks. I usually always follow a "new-to-me" recipe exactly as written the first time, then tweak to my liking if necessary. But, this time, I thought I knew better and added freshly grated ginger because I also love ginger. It was very good, but the fresh ginger overpowered the carrot flavor. And, afterall, this IS carrot soup. The second time I made it, I used powdered ginger as the recipe called for. Still delicious, and the the carrot flavor was much more pronounced. I will make this again and again following the recipe to the letter, but I think I will roast some (bite sized) carrots in the oven to add at the last minute. My DH needs something to chew. A wonderfully satisfying comfort soup. I LOVE this stuff!
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17 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
One of my favorite all time reicpes. And, the great thing about it is I have all the ingridients on hand most of the time. And, when I don't I have never had any problem getting a little love, or hope, or faith (etc) from my AR family. Yes, this is the bestest dish of all. Please take a great big helping Cindy. It's being served with love.
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17 users found this review helpful
Photo by Candice

Chicken and Vegetables Soup

Reviewed: Feb. 24, 2011
We really liked this soup. I followed the reicpe ALMOST as written. I took the advice of the prvious reviewer and roasted the drumsticks first and left them whole. I used vegetables I had on hand: carrots, onions, broccoli slaw, tomatoes, kale, napa cabbage & dill and cooked just until al' dente. I did not add the rice. Very refreshing and bright taste. Lots of nice crunchy veggies.
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16 users found this review helpful
Photo by Candice

Best Chocolate Frosting

Reviewed: May 13, 2013
Super Yummy and not too sweet! I only added 1/3 cup Dutch Cocoa powder because I wanted to tint the frosting Tiffany Blue. Came out pretty close too; but the minimal amount of Cocoa powder turned out to be an advantage. It was just right. Very mellow in fact for the very rich cupcake it sat upon!
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15 users found this review helpful
Photo by Candice

Best Ever Cilantro Corn Salsa

Reviewed: Jun. 6, 2012
Ooohhh, this is good! I made two changes or substitutions to the recipe. 2 tablespoons olive oil was subbed with 2 tablespoons "garlic olive oil" (gifted to me by Marianne) and the 3 tablespoons chopped garlic was omitted. I also used Seasoned Salt from Hawaai (gifted to me by Mauigirl... now that stuff's good!) instead of Kosher salt. We topped salad greens with this oh so yummy salsa and called it dinner. Corn chips added the crunch factor. I will be making this many times this summer. Both as a salad for dinner and as salsa.
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15 users found this review helpful
Photo by Candice

Real Strawberry Cupcakes

Reviewed: Jun. 13, 2011
These are moist and flavorful cupcakes. I'm giving a 4 star rating only because I like my cupcakes a little bit lighter. They're not muffins, but they are heavier than I like my cupcakes to be. Nonetheless, they're very flavorful and good.
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14 users found this review helpful
Photo by Candice

Pineapple Bread Pudding

Reviewed: Feb. 24, 2011
I made this recipe exactly as it was written. I first must say, I'm not a big fan of Pineapple and asked for recipes on the Buzz to use a Fresh Pineapple. Since we love bread pudding, when someone recommended this, I thought, what the heck...I'll give it try. The photo I uploaded; well, it was the last piece. Yeah, we like it that much! I topped with chopped walnuts, not whipped cream due to intolerance. Fabulous warm, and good cold.
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13 users found this review helpful
Photo by Candice

Bacon and Caramelized Onion Rolls

Reviewed: Oct. 29, 2012
I have found my Christmas morning rolls! These are delicious! I followed the recipe exactly and they came out perfect. I got 16 sweet caramelized onion (canned by DH), bacon and cheese rolls. Each ingredient you can taste distinctly. And, goodness you can eat with one hand. These would be great for breakfast. I served with Chicken noodle soup from this site. I am just learning to make breads and rolls using yeast and this recipe turned out fabulous in taste and texture. I will be making these for many meals. I also think it would be easy to tweak. How about cranberries, swiss cheese and toasted or candied walnuts? Yeah, think I'll try that.
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12 users found this review helpful
Photo by Candice

Real Strawberry Frosting

Reviewed: Jun. 13, 2011
Very Intense Strawberry Flavor without using artificial flavoring. Since I was looking for flavor, I actually didn't expect the consistency to be one that I could put in a pastry bag and pipe onto the cupcakes. But I thought, what the heck. I'll give it a try. And, guess what? It's perfect for piping!
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12 users found this review helpful

Chocolate-Chocolate Chip Bacon Cookies

Reviewed: Jan. 29, 2012
I really want to give this recipe 10 STARS!!!! They are officially my NEW FAVORITE COOKIE!!! I ate so many this evening I have a tummy ache. Who knew these little gems could be so danged good? I followed the recipe exactly and added a sprinkling of kosher salt on top immediately upon taking them out of the oven. They are addicting and I'M ADDICTED. I actually don't know if I should make them again. I may need monitoring or a 12 step progam. Thanks for a wonderful recipe MegPie!
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Fyre Lake Cornbread

Reviewed: Dec. 4, 2010
This is the BEST Cornbread ever. I made it today to have with chili for the UofO/OSU Civil War game. It's moist and slighly sweet. A great recipe. I will 'fo sho' make again. Thanks Lee.
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11 users found this review helpful

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