CafeAmericano Recipe Reviews (Pg. 1) - Allrecipes.com (18120167)

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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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27 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

Old-Fashioned Coconut Pie

Reviewed: Jan. 29, 2011
I saw this recipe in Taste of Home magazine several years ago and have made it ever since. People love my coconut pie when I take it to family gatherings or groups. My secret is I use mostly evaporated milk with a little water. It gives the pie a great creamy texture. I also use Mexican vanilla, which really makes a difference.
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15 users found this review helpful

Cranberry Festive Sparkler

Reviewed: Nov. 3, 2010
We use light cranberry juice and Fresca, a grapefruit flavored soda. It is the best!
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13 users found this review helpful

Home-Style Mashed Potatoes

Reviewed: Feb. 21, 2009
Never have made mashed potatoes from scratch; this recipe inspired me: I used a 5-lb. bag of Yukon gold potatoes, doubled the butter, used evaporated milk and some of the potato water to make about 3/4 cup, added 2 teaspoons of garlic powder, and used black pepper. I scrupulously scrubbed the potatoes and cut out any eyes before quartering. They were easy to boil and mash before using the hand mixer to whip them into shape. When it's this easy, instant potatoes become less of an option.
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10 users found this review helpful

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

Banana Cake VI

Reviewed: Aug. 1, 2012
My wife baked this yesterday. She added 20 minutes to the baking time but followed everything to the letter. It is amazing cake and we can't wait to share it with friends. Moist but not heavy (rose beautifully).
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9 users found this review helpful

Pumpkin Cake II

Reviewed: Feb. 26, 2012
Used a white cake mix, substituted brown sugar for white, used a heaping teaspoon of pumpkin pie spice. Delicious! Moist, tasty, easy to make. Wife made a cream cheese frosting for it. Outstanding.
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9 users found this review helpful

Macaroni and Cheese V

Reviewed: Nov. 13, 2010
This is it! This was the recipe I was looking for. Left out the onion because I wasn't in the mood to chop one, but will try it next time; no dry mustard, used a squirt or two of dijon mustard. Delicious! Wife went on and on about how good it is. Will make it again for sure. Baked it in a 9X13 glass pan.
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8 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

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

English Royalty Chocolate Chip Scones

Reviewed: Jan. 1, 2012
I'm giving five stars for this recipe, because I'm so glad to have found a version that I could adapt to get what I've wanted for a long time. My changes: use salted butter, don't add salt, add one egg, juice of one orange (about 5 tablespoons more or less), 2 tablespoons of sour cream; I shaped each scone to about the size of an egg; baking time was the same. Perfection!
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6 users found this review helpful

Squash Casserole I

Reviewed: Jul. 20, 2012
Just what I was looking for. I left out the sugar, used a small, diced onion and sauteed it before adding it to the squash, which I had carefully drained well, thanks to the other reviewers' suggestions. Simple, comforting, good food. Next time I may use panko crumbs and cut the butter a little.
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5 users found this review helpful

Schlotsky's Bread

Reviewed: May 22, 2011
Wonderful bread and to me it is like Schlotsky's. I'm a novice baker, so it was somewhat annoying to use a thermometer so the yeast was just right, but I took the time for the water and milk. I followed the recipe pretty much as is, adding a little more salt and using three cake pans instead of pie plates. Made wonderful sandwiches with provolone cheese, lunchmeat, and olive salad (toast bread brushed with olive oil). This toasts beautifully. Try it, you will love it.
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5 users found this review helpful

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
Photo by CafeAmericano

Italian Sausage Frittata

Reviewed: Mar. 24, 2013
Tasty and will make again.
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4 users found this review helpful

Breakfast Casserole III

Reviewed: Jan. 11, 2010
I would've given this four stars but based on my wife's 2, it averages out to three...I liked that it was a hearty, simple breakfast dish but it did take some effort with the potatoes; she didn't like the proportion of ingredients and felt like it was to heavy, something maybe for a deer camp but not for everyone.
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4 users found this review helpful

Mini Tacos

Reviewed: Mar. 21, 2013
Excellent recipe. It's all over the internet in various forms; Campbell's version worked well for me. I made it mostly as written, even down to using Pace, but I have made it in regular as well as mini-muffin cups. Both work well. One addition is to put a few crushed corn chips in the bottom of the wrapper before filling. That way you get a little corn tortilla flavor. These really are adaptable to just about any combination of ingredients you want to try. Don't let the well-done edges scare you, they're not burnt.
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3 users found this review helpful

Mock Chicken Fried Steak

Reviewed: Jun. 23, 2011
Made this as written except I had no fresh parsley and I baked it according to another reviewer's suggestion. Delicious and simple; served it with rice; I bet macaroni and cheese with freshly-sliced tomatoes would go great with this. Will definitely make again.
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3 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

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