CafeAmericano Recipe Reviews (Pg. 3) - Allrecipes.com (18120167)

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Pita Chips

Reviewed: Jan. 17, 2009
Great recipe; had some leftover pita bread and didn't want to waste it. No brush to be found so I just quickly dipped the triangles in the olive oil; used soul seasoning and some garlic powder. At first I thought the chips were not done, but they got crispier as they cooled. This is worth making without leftover bread.
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Mississippi Tea Cakes

Reviewed: Jan. 14, 2009
I was looking for something easy to make to go with hot chocolate and this was it. These were really, really good. "Perfect amount of crispy edge with a nice tender, flavorful middle," says my wife. I will be making these again. TIP: For novice cookie bakers, put no more than a large marble-sized amount on a spoon and drop onto cookie sheet; these are hard to roll into a ball so I didn't even try. (Also, I didn't know the rule about getting the cookies off the cookie sheet after five minutes before putting on rack to cool, so some broke on me for that reason.)
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Homestyle Turkey, the Michigander Way

Reviewed: Jan. 3, 2009
Thanks Robin for giving us THE way to do turkey from here on out at our house. We cooked a 14-pound turkey and pretty much followed the directions, added butter, used about a cup of chicken broth instead of water and bouillion, and added garlic salt. We also put an apple inside the turkey after reading somewhere that this helped keep the meat moist. Delicious! The meat was so moist, carving was not an issue since the turkey laid down and gave up on the platter right then.
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Cherry Salad

Reviewed: Jan. 3, 2009
This is one of our favorites; if you decide to use pineapple (as other versions of this recipe include), be sure to use pineapple tidbits because you can drain them easily. Using crushed pineapple will dilute the whipped topping and make the salad soupy. Pecans work well with this but the recipe stands on its own: creamy, fruity, sweet good stuff. If you make it and serve immediately, it will be creamy and fluffy; if you wait a few hours, it will be firmer but still smooth; just depends on your preference, we like it both ways.
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7 users found this review helpful

Green Chili Stew

Reviewed: Jan. 3, 2009
This will be come a staple in our house. Gracias, Lynn. I made it mostly as submitted here, just added a piece of pepper bacon to simmer with the stew and I doubled the amount of cumin and included some mild red chile powder along with a pinch of Mexican oregano. I scrubbed the potatoes well and left the skins on before cubing them. This is a great recipe because not only does it taste really good and is easy to prepare, but you could add extra to it, dress it up with grated cheese on top, serve with tortillas, cornbread etc.; it's just great to be able to make a satisfying dish with all needed ingredients on hand.
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Toasted Breadcrumbs

Reviewed: Jan. 3, 2009
I found a full loaf of bread that we had ignored and I didn't want to waste it. Once again, Allrecipes does not disappoint. Found this recipe and it is great. The only difference in technique is that I placed the bread on a cookie sheet rather than directly on the rack. The timing was perfect. Made a great meatloaft with oat nut breadcrumbs the next day.
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10 users found this review helpful

Mexican Wedding Cakes II

Reviewed: Dec. 21, 2008
We were looking for something to bring to dessert to follow a Mexican dinner at a friend's house and this recipe was the one. I had misplaced my pastelitos de boda recipe from years ago and was glad to find it. We used pecans chopped up in the food processor instead of walnuts; first batch some of the cookies broke when removing from cookie sheet. Probably letting them cool a bit would prevent that. Make sure the butter is not too soft; if you melt the butter too much, it makes the dough too sticky to form balls easily. Don't form the balls too big. The cookies are really muy ricas; delicate and reminiscent of a shortbread. The cupcake liners for serving really amp up the elegance in presentation; our friends were delighted to receive them; you can put them in the liners on a "silver" platter from a dollar store or a tray or plate lined with gift wrap, covered with colored or clear plastic wrap.
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3 users found this review helpful

Quick and Easy Home Fries

Reviewed: Dec. 21, 2008
This is one of those recipes with simple ingredients where apparently technique makes the difference. Followed directions to the letter and also a reviewer's hint to dry cubed potatoes before frying. Used a combination of oil and bacon grease instead of butter with great results (in a black iron skillet, of course,using medium-medium high setting on burner). Sometimes I've had trouble burning fried potatoes, this time no problem).
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Pumpkin Cookies V

Reviewed: Dec. 16, 2008
All the reviews are true, this many people can't be wrong. I was out of canned pumpkin, so I used sweet potatoes instead, about 2 cups after mashing with a potato masher. I also used pumpkin pie spice and vanilla. I did have to bake them longer than specified, about 20 minutes. Really good and the icing really does make it.
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Bacon for the Family or a Crowd

Reviewed: Dec. 7, 2008
This is a great technique, although it's better at 400 degrees. We don't turn the bacon, just bake it on a cookie sheet about 17 minutes, using thick-sliced bacon. TIP: Partially freeze bacon package to make it easier to carefully cut it in half with a sharp knife if smaller pieces work better for you. (We use Arkansas' own Petit Jean bacon-the best!)
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Orange Fluff I

Reviewed: Dec. 1, 2008
This is what relatives beg us to make for holidays, although my wife calls it ambrosia. Follow directions to the letter and don't change a thing if you're trying it for the first time, though we use sugar free jello. Use both boxes for full flavor.
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5 users found this review helpful

Fluffy Fruit Salad

Reviewed: Nov. 27, 2008
Not the very best to me, but good and worth keeping because it's easy to put together with ingredients on hand. I made this half an hour before we were leaving for Thanksgiving dinner; I just threw it together in a big plastic bowl and stirred and then my wife transferred it to a more formal glass bowl. Everyone really liked it, even more than I did. It isn't as flavorful as the orange fluff my wife usually makes, but it was cool, sweet, festive and good comfort food. Didn't have pecans or orange peel; used walnuts instead and they worked fine. The lettuce leaves look weird and unnecessary to me, but then that's probably because I'm a guy.
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8 users found this review helpful

Sweet Potato Pie VII

Reviewed: Nov. 16, 2008
This recipe is IT. I have made it several times as written: use fresh potatoes, it makes the difference. It is so good, the pie I made for a friend never made it to the rest of the family after their son discovered it one night. My only personal touches are pumpkin pie spice or cinnamon, nutmeg and ginger and Mexican vanilla.
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3 users found this review helpful

Mexican Tinga

Reviewed: Aug. 28, 2008
Mil gracias, Fredda. Had this years ago and lost the recipe. I prepared it in a large, deep black iron skillet and used chicken tenders. I also used canned, fire roasted tomatoes and halved the can of chipotles since I was making it for guests and everyone's take on how hot something is is so relative.
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28 users found this review helpful

Pigs in Blankets

Reviewed: Jul. 23, 2008
Great recipe because it's so simple. Didn't have biscuit mix, so I used a buttermilk biscuit recipe. It made exactly 10 hot dogs. I used cornmeal to flour the board as suggested to add a little texture. Cut out 10 biscuits so you have a consistent amount. I wrapped the biscuit around the hot dog, then rolled it between my hands to lengthen it. That really made it easier than trying to coax the dough around it. Place on an ungreased cookie sheet and bake according to what your normal biscuit recipe calls for (mine is 12-15 minutes at 450 degrees.) These came out perfect--Make extra! Thanks for this simple recipe, it's a winner.
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18 users found this review helpful

Dixie Corn Bread

Reviewed: Feb. 23, 2008
It is the moistest cornbread I've ever head and nothing else trumps it. I use Wondra flour when I make it.
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Sweet Potato Souffle I

Reviewed: Jan. 10, 2008
Made this for three different Christmas/New Year's potlucks. People love it. Peeled, cubed and boiled sweet potatoes about 15 minutes, then mashed well with potato masher. Substituted demerara sugar for brown, pecans for walnuts (we are in the South), added cinnamon and nutmeg to mixture as well as topping, used straight evaporated milk for milk. This went immediately into the Recipe Box. This will be our standby. Thanks!
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2 users found this review helpful

Irish Brown Soda Bread

Reviewed: Sep. 18, 2007
Have been looking for a simple bread recipe and this is it. Followed recipe to the letter and everything came out great. With two of the four rounds, I experimented and made one with raisins and the other without, topping them generously with demerara sugar (I know, couldn't leave well enough alone, but I love variety). Great with or without the additions. Just add butter or your favorite jam. Really satisfying.
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3 users found this review helpful

Bierocks (German Meat Turnovers)

Reviewed: May 14, 2007
This is a good recipe. The filling is tasty and you can do all sorts of things with it. But if you are inexperienced with frozen bread dough, be warned. What a pain. My wife had to rescue me as I tried to put these together--they were hard to roll out and just a mess to deal with in general (hard to seal and I followed the defrosting instructions to the letter). The finished product, however, was worth it. I used juice of half a lemon and freshly ground pepper, a little soy sauce along with the Worcestershire sauce, some cold coffee with a tablespoon of flour, and some dashes of soul seasoning. The frozen bread dough is a product we have never used (got three loaves at Stuff-mart and baked the extra one; really good) so we will look forward to experimenting with what other reviewers have suggested. I will stick with the fresh cabbage since I think it makes a difference.
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Angel Biscuit Rolls

Reviewed: Apr. 8, 2007
Have made these twice. Was going to give four stars because they weren't as light and fluffy as I expected, but still delicious. However, second time I left out the shortening completely by accident. I brushed the biscuits generously with butter, and they came out delicious--a chewy outside and soft inside. The next day the remaining biscuits came out even better. As another reviewer warned, do watch the bottoms as they look like they can burn. Have fun with is; we are going to try with garlic butter for Italian food, maybe add currants for serving with coffee, etc.
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3 users found this review helpful

Displaying results 41-60 (of 66) reviews
 
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