CafeYork Recipe Reviews (Pg. 1) - Allrecipes.com (10349705)

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The Best Meatballs

Reviewed: Nov. 18, 2009
I enjoyed these meatballs! I ended up using a one pound roll of Bob Evans Italian Sausage instead of the pork and veal since that is what I had and it was great. I stirred this with my mixer thoroughly to get a nice, smooth texture as well. I just placed most of them in the freezer on a cookie sheet covered in freezer paper, will transfer them to a freezer bag when they are mostly frozen for storage and so they will be quick to thaw and add as needed for quick tasty additions for spaghetti in the future.
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2 users found this review helpful

Waffles I

Reviewed: Apr. 25, 2009
If you try whole wheat flour, I strongly do not recommend using all whole wheat flour. We did this, and they turned out very grainy and bland... We also thought the salt to baking powder was off, as we could taste some of a baking powder flavor in ours. Since it had other good reviews though, I might try again with just normal flour.
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1 user found this review helpful

Oregon Salmon Patties

Reviewed: Feb. 7, 2009
I have tried various salmon pattie recipes and this one was the best in my opinion! I followed it exactly, except I used two smaller boneless/skinless cans of salmon because I'm not a fan of the bones and skin. I don't think I needed to add the extra juice, I think I squeezed a lot of it out while forming the patties. I might try to vary some spices for fun, but these were very tasty as is!
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1 user found this review helpful

Party-Size Greek Couscous Salad

Reviewed: Aug. 17, 2008
Very good, several people wanted the recipe! I used the Absolutely Fabulous Greek/House Dressing on this website and it was excellent too. If you scale the dressing recipe down to 5 servings, it makes exactly a half cup which was perfect for this recipe. It took me less than 5 minutes to make the dressing and the salad was quick too.
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7 users found this review helpful

Portuguese Chicken Soup II

Reviewed: Jul. 23, 2008
Very unique chicken noodle soup, great if you are in the mood for something a little sour and tangy. I used 4 tablespoons of lemon juice right at the end as others suggested. Less could be used (you could add a tablespoon at a time to find the right balance for your tastes). With the lemon juice, mine didn't need salt. My only change was I used probably closer to a cup of noodles (whatever was left in the bag). Definitely will make it again when I have fresh mint on hand I need to use.
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15 users found this review helpful

Smokin' Scovilles Turkey Chili

Reviewed: Apr. 6, 2008
Very tasty and has an excellent heat to flavor ratio. It was just the right thickness, and has a wonderful blend of spices followed with a slow and satisfying wave of heat that made this unique but not overpowering. I didn't add the beer, and had to substitute Smokey Chipotle Tabasco sauce because I didn't have liquid smoke, but followed everything else exactly. Excellent with a little cheddar cheese sprinkled on top.
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Photo by CafeYork

Indian Chicken Curry II

Reviewed: Mar. 8, 2008
Love this recipe, my husband and I really enjoy it and it is very similar to what you can buy at a restaurant (but this is a fraction of the cost). I have made this several times and here are a few things I have learned as it took me about 3 times to perfect it. FOR A SMOOTHER SAUCE (no graininess) 1. Be sure to prepare everything in advance. I suggest measuring all your spices and putting them in a small bowl. Get everything cut up before you heat the oil to brown the onions. If you don't, by the time you get done measuring more of the oil gets absorbed and when you add the spices it gets really dry. 2. Another trick I did, was to add the onions later. My husband is very picky about chunks of onions in food (he loves the flavor, not the crunch), so I took mine with part of yogurt and pulvarized them in the food processor. I just browned the garlic (put the ginger in too). This also made it when I added the spices it never got dry. 3. Finally, I think what truly made the biggest difference is this time I simmered this for almost an hour total. I think the longer it simmers, smoother the sauce as well. After about 20 minutes my sauce also looked thin, but after I let it simmer longer the consistency was perfect! Just a few things to try if you happen to notice your sauce seems a little "grainy" as I thought mine was slightly the first time I tried this! Also, if you want it even hotter just add more cayanne pepper, or even let people spring a little more on their own afte
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23 users found this review helpful

Egg Noodles

Reviewed: Feb. 18, 2008
Love this recipe and we use it all the time! Homemade noodles are so much tastier, healthier, and cheaper. We have a pasta maker, so I think that takes a lot of the work out of it. We sometimes have friends over for a big pot of homemade chicken noodle soup and it always gets rave reviews. Just a little more effort than buying noodles, but the satisfaction is unbeatable (unless maybe you bought fresh noodles, and I'm sure that certainly wouldn't be cheaper)!
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2 users found this review helpful

Guacamole

Reviewed: Dec. 21, 2007
I love this recipe and first made it for an open house...many people wanted the recipe. You can always add a little more or a little less of anything to suit your taste, it is definitely my favorite. A Chinese friend of mine who never had it before wanted to come over and learn how to make guacamole after eating this.
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Habanero Salsa

Reviewed: Dec. 21, 2007
Very great salsa--my favorite to make homemade. The first time I made this was for an open house party. I used chili peppers instead of jalapenos (on accident) and it was very good and about medium level spicy...no one believed habanero was in there (only slight slow burn)! Several people wanted the recipe. The second time I made this today, I cut the recipe in half and I used some of my grandpa's garden tomatoes (that had been peeled, diced and frozen) and used a kitchen scale to weigh the right amount. I still used a whole habanero, 1 jalapeno, and one small chili and it was hot! My husband loves it even more now, and I'm going to give a little to my grandpa for Christmas too (he likes spicy as well)! This recipe is great and I highly recommend it to anyone who likes hot or medium salsa, as it can be either depending on what peppers and how much habanero you use relative to the scale.
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44 users found this review helpful

Pumpkin Gingerbread

Reviewed: Nov. 17, 2007
Love this bread! It was just what I was in the mood for. It does have a nice slightly crispy crust and is very moist and soft. Is a nice blend of pumpkin bread and gingerbread. Perfect recipe for fall! I think it is sweet enough on it's own it that with icing it would be too sweet for me, but I did try a little powdered sugar sprinkled on it and that was good.
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0 users found this review helpful

Lime Chicken Soft Tacos

Reviewed: Nov. 17, 2007
I really like this recipe, when I want something quick and easy. I usually use the juice of the whole lime, and use chicken tenders instead of cutting it into cubes (cubes might go farther though if you are trying to feed more people). I definitely suggest adding some fresh cilantro to the top, along with the lettuce. I still used the oregano, and it is a very unique flavor in the combination I do like.
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Famous Butter Chicken

Reviewed: Nov. 8, 2007
Very tasty! My husband and I both enjoyed this. Best yet, it was super easy. I think it was done in about 30 minutes for us. I put baked pototoes in while the oven was preheating and I was finishing up. They were ready when the chicken was. I didn't use the full amount of butter, just cut a slice to put between each. I also used half regular and half light butter.
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Creamy Lemon Squares

Reviewed: Sep. 6, 2007
Nice cool, creamy dessert. I didn't have Nilla waffers, so I used 10 graham cracker squares instead. I also didn't have a lemon to zest, but if I did I know it would have had stronger lemon flavor. Will make again the given way. It was more like lemon cheesecake!
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4 users found this review helpful

Never Fail Biscuits

Reviewed: Sep. 6, 2007
Great biscuit recipe! I had to substitute a baking soda/cream of tartar because we just ran out of baking powder and they were still great. Will make them again with baking powder next time. Might also try with half butter, half lard/shortening as well sometime to experiment like some reviewers said. Still, great basic biscuits!
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Belle's Hamburger Buns

Reviewed: Sep. 3, 2007
I want to try these again sometime. I am not the expert bread maker yet, but for some reason these never got very big for me at all (I let them rise over an hour). When I made them the directed golf ball size, they ended up being mini-sandwich buns! They still tasted all right, but weren't what I expected. They also were a little dense. I'll try again or have my husband try (he makes great breads) to see if we can get these fluffy and normal size! Fun to try.
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Cha Cha's White Chicken Chili

Reviewed: Sep. 3, 2007
Very tasty! I've never made white chili before, and this is definitely a keeper. Smelled very good! My only deviations were adding a little fresh cilantro, and a 7oz can of chilies because that's all I had. It wasn't too spicy at all. I found another way to make it thicker, if you have time...just let it simmer an hour or two. Even though I added all the liquids and didn't puree the beans, it ended up nice and thick! It also wasn't as spicy at that point too as it was after 30 minutes...I guess because the beans broke down more.
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Homesteader Cornbread

Reviewed: Sep. 3, 2007
Very tasty, wonderful recipe. Everyone I make this for loves it. The last friend I made it for says it tastes more like corn cake! Always moist, pleasantly sweet, good corn flavor too. One update: you might want to store these in the fridge. I had them on the counter, and three days later they got a strange smell and I found mold growing inside (probably because they were so moist)! I think this would have been prevented by being in the fridge. Next time, at least in summer, that's where the leftovers will go.
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Delicious Ham and Potato Soup

Reviewed: Aug. 25, 2007
I love this soup! Now when ever I buy a ham, I cut up parts and freeze it just to make this soup. I've made it many times. I tried using potato flour instead of regular flour (because we had it around and I didn't know what to do with it). I had no problem with lumps, and it was just as thick and tasty...actually the potato flour, butter, milk pretty much turned into instant mashed potatoes!
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Broiled Tilapia Parmesan

Reviewed: Aug. 25, 2007
Love this recipe! Everyone I make it for loves it too. I use Smart Balance mayo, and it is still great.
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1 user found this review helpful

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