AcaCandy Recipe Reviews (Pg. 1) - Allrecipes.com (13243980)

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Sharkie's Green Sauce

Reviewed: Jul. 22, 2014
I kind of cut the recipe in half. I was hoping that it would look 'greener' --- but with the RO*TEL type tomatoes (I used a store brand diced tomatoes with jalapenos) it was more of a greenish yellow blah color. I didn't have any cream cheese, but don't think that would have made any difference. I used fresh garlic (1 clove) and no salt (plenty in the canned tomatoes and I was serving with salted chips). The flavor was nice. After a taste test I decided to toss some fresh cilantro in. I think next time I'll add a jalapeno (without seeds/membrane) to kick it up a bit (or a few slices of jarred jalapenos) and/or cream cheese with jalapenos.
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Photo by AcaCandy

Healthier Chicken Cordon Bleu II

Reviewed: Jun. 17, 2014
This was good. I served the sauce on the side as some in the group just don't care for it ontop.
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Photo by AcaCandy

Crazy Bread

Reviewed: Jun. 14, 2014
This was a good recipe. Easy to throw together. I used a gas oven and it took almost 20 minutes at the 400 (200C in my case)-- I cut the recipe in half and used 1/2 wheat flour (the bag was already opened and almost empty, and I wanted to use it.) I think next time I will add garlic powder and perhaps some other herb(s) so that they won't be so bland. This recipe would also be good for turning these into hoagie sandwich rolls (obviously making them much bigger.)
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Photo by AcaCandy

Easy Barbeque Chicken and Red Potatoes

Reviewed: May 29, 2014
I just put BBQ on the chicken and arranged the vegetables around it. I cooked one bone in breast and used homemade BBQ sauce. Cooked covered in a gas oven for an hour, then allowed to set for about half hour covered, outside oven. Everything was cooked sufficiently.
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Photo by AcaCandy

Bourbon Whiskey BBQ Sauce

Reviewed: May 27, 2014
This is the second time I've made this (first time as written minus the salt), this time with a couple of changes, and it's still fabulous as the first time, thus my 5 star rating for the recipe itself. I cut the sugar in half (unpacked) and had to use red wine instead of whiskey as I didn't have any this time. I never add any additional salt, and didn't have any tomato paste. It still thickened up nicely, and I'm not going to strain it as it tastes wonderful as is.
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Teriyaki Tuna

Reviewed: May 26, 2014
I had to use lime juice since lemons are so hard to find, and expensive when you do find them. I squeezed 1/2 on during marinade time, and the other half while cooking. Turned out very tender, almost like a nice filet. Be sure not to overcook, it's so easy to do while pan frying.
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Grilled Tuna Teriyaki

Reviewed: Mar. 6, 2014
I love the marinade. Instead of tossing it out, which in my opinion is a waste of great garlic and ginger, I sautéed the Tuna in a frying pan along with the marinade. Such a great flavor as the marinade cooks down. Just be careful not to overcook the tuna.
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Mile High Green Chili

Reviewed: Feb. 24, 2014
This is awesome chili! I never thought of using green tomatoes (tomatillos) in a chili! I had some leftover beans that I JUST HAD to use, thus the beans in my photo. I used my own leftover broth from green chili chicken in the crockpot the night before (instead of the bouillon cube)and I was out of red tomatoes. No Anaheims here this time of year, so sub'd a couple of previously roasted and peeled chile poblanos. Great blend of flavors and tastes even better the second day!
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Spanish Brown Rice

Reviewed: Feb. 24, 2014
I love this recipe. I use my rice cooker. Also anytime I have leftover broth from vegetables or chicken, I use that in place of the water. I also add chopped onions, and sometimes throw in some frozen peas and carrots.
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Photo by AcaCandy

Veracruz-Style Red Snapper

Reviewed: Feb. 21, 2014
I had to use a large regular tomato instead of the cherry tomatoes, and red onion instead of white. Very easy preparation and the flavor is outstanding. I sautéed the snapper in a separate pan (sprinkled with cayenne, olive oil and some lime juice), then plated it and spooned the sauce on top. I don't like the sauce tasting so much like the fish.
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Grilled Lime Cilantro Ahi with Honey Glaze

Reviewed: Jan. 10, 2014
I loved the marinade so much I just used it to cook the tuna in on stovetop instead. Turned out very moist and flavorful. I didn't use the honey glaze. I wasn't too sure how that would blend with the other flavors.
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Steamed Zucchini

Reviewed: Jan. 7, 2014
I threw a few remaining brussel sprouts I had on hand in with the zuchinni just to use them up. Nice flavor, easy preparation. Don't over steam otherwise they will be really soggy!
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Easy Lima Beans

Reviewed: Jan. 7, 2014
I used a bag of large lima beans (they started out white in color) and used a base of leftover onion soup instead of chicken broth. I threw them in the crockpot to cook all day, then towards the end added some leftover chopped up ham chunks I had on hand just for the sake of using them. Very nice flavor with the onion soup base!
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Lemon Pepper Cod

Reviewed: Jan. 7, 2014
I used olive oil instead, and sprinkles some no-salt seasoning from Costco instead of just pepper.
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Orange Salmon with Creole Seasoning

Reviewed: Dec. 25, 2013
Subbed the vegetable oil for avocado oil. Nice easy to throw together recipe with minimal ingredients and effort. I also used salmon fillets, and if you do that, keep an eye on the cooking time, depending on their thickness....salmon can be unforgiving if severely overcooked.
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My Potatoes

Reviewed: Nov. 17, 2013
In place of seasoning salt, I used Trader Joe's Everyday seasoning. I also covered the potatoes for the first half hour minimum....then uncovered for the last minutes, then hit broil for 2 minutes at the end.
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Texas Boiled Beer Shrimp

Reviewed: Nov. 17, 2013
I didn't have the crab boil, so I had to substitute spices I had on hand. I used a blend of minced onion/garlic and some dried parsley and dill. I also didn't want to overcook, so as soon as the shrimp started to boil and turn pink (I used shell on shrimp) I pulled them off the heat, and drained immediately. I then put them in the freezer to cool down to serve as a cold appetizer with some home made cocktail sauce (organic ketchup and horseradish mix).
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Breakfast Stuffed Poblano Peppers

Reviewed: Jul. 20, 2013
This is a great recipe; HOWEVER, I highly recommend that you peel the skin from the poblano before adding the egg mixture and baking in the oven. Also, when removing the seeds AND peeling, I would recommend putting some vegetable oil on your hands...otherwise, you are going to be feeling pain late into the day! And a final thought, 450 for 20-30 minutes is probably a bit much. If you want to bake for 30 minutes, go for 350.
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Cuban Ropa Vieja

Reviewed: May 12, 2013
I just tossed everything into the crockpot without browning......near the end added some small colored bell peppers for a nice color addition.
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Grilled Tuna

Reviewed: Apr. 26, 2013
This recipe is sooooo good. I've made it a few times now, and yesterday sprinkled some Herbs de Provence on top --- the flavor was FABULOUS! One thing to keep in mind, DO NOT OVERCOOK Tuna - pretend that you are cooking a fillet and cook accordingly to your liking.
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