Capt.Quent Recipe Reviews (Pg. 2) - Allrecipes.com (13962475)

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Prairie Meat Loaf

Reviewed: Jan. 22, 2011
Firm, presentable, contained a vaiety of spices and flavors, and then was almost tasteless!! It is one of the most bland meatloaf preps I have ever attempted. I added catsup at serving, in order to give it some pep. I HAD followed the recipe!!
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3 users found this review helpful

Golden Potato Soup

Reviewed: Jan. 8, 2011
I can't believe the liquid quantities that were recommended. I put in at leat twice that much water in order to make it soup instead of stew, and it's still plenty thick. Flavor is good, but would have been awfully thick--not soupy.
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5 users found this review helpful

My Meatloaf

Reviewed: Sep. 1, 2010
It's in the oven, and I expect it to rate a 5. I followed directions. However, I don't understand using a large baking dish for this small meatloaf. shaped it into a loaf, but in the middle of a 7 x 11. Later: What's all the excitement. this is nothing unusual. Not to be unkind, but I don't know why this recipe gets raves. There are so many more that are more flavorful and memorable. Sorryl
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6 users found this review helpful

Broccoli Cheese Soup III

Reviewed: Aug. 27, 2010
Talk about easy!! I used three heads of fresh broccoli, including stems with hard parts peeled away, cooked until tender. Drain, chop it up a bit, add three pints of water with two big Kendall chicken bouillon cubes broken up, combine soups, milk and starch as per recipe and stir in an 8 oz package of shredded cheddar as the simmering is completed. Great, really. Easy and great!
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4 users found this review helpful

Mushroom Pork Chops

Reviewed: Aug. 20, 2010
Two stars for easy, and because my wife liked it. To me, it was very disappointing. The gravy had very little flavor, even though I used golden soup and sauteed onions and mushrooms. Even added a bit of sour cream to try to sharpen it up. Served over pasta, it was seriously bland. I was expecting some meat flavor. Maybe should have added bouillon granules.
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4 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jul. 15, 2010
I was first introduced to tabouli by a Lebanese friend. He had made up the salad, and it was great. After that, I bought the commercial prep occasionally for several years, added chopped tomato, etc. and it was fine. Those contained bulgur wheat, and have always had a unique flavor. I made up this quinoa variation, and am totally disappointed. Have tailored and experimented with this product, but cannot get the flavor. Is it the bulgur wheat? Must try other ways, for this just isn't IT for real tabouli.
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3 users found this review helpful

Bacon-Wrapped Salmon

Reviewed: Jul. 11, 2010
I was skeptical, since it was unrated, but it certainly sounded good! I had a fine filet, almost one pound, and cut it into two. I added the garlic powder, dill, salt and pepper, then covered each one with half-slices of thick-sliced bacon so that it looked like the picture above. Baked at 375 for about 20 - 22 min., then broiled carefully on high, at about 6-inches below the broiler until the bacon was crisp--about 4 - 5 minutes. (Don't ignore it, or let it get away!) The result? Splendid! Best salmon filets I have ever had! These were nice big 8 oz filets with good thick bacon, and were a real treat, worthy of professional offering as a seafood main course !
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52 users found this review helpful

Mom's Cucumber Salad

Reviewed: Jul. 11, 2010
I made up a half-order and added a few sliced small onions. Excellent ! One precaution: Go easy on the amount of mayo. My salad was rather "liquidy".
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2 users found this review helpful

Slow Cooker Veggie-Beef Soup with Okra

Reviewed: Jul. 9, 2010
Easy and very tasty. We nearly always make enough to have next day ! Hint: toss the potatoes into the microwave for 5 minutes, then go! I also like to soften up 1/2 cup of mulled barley, and include that. Thin or thicken as you prefer.
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9 users found this review helpful

Porcupine Meatballs II

Reviewed: Jun. 27, 2010
I don't feel justified in giving this a five. Not that there's anything wrong with the recipe---only that I could not accomplish a worthy product through it. Most reviews said that grandma used to make this. This, then, is a simple recipe that has so many nuances that only a grandma can do it right, and then not the first time. My meatballs fell apart, even with an egg included. They had a radius of one inch, not a diameter--my fault, and a BIG one. One can of tomato soup and a half-can of water seems awfully dry. My meatballs wouldn't brown without falling apart. I feel challenged!!! We ate the residues, but, by Golly, I can do better. Both of my grandmas are gone, as well as my mother and mother-in-law, but I'll study the comments until I can derive a WINNER. I WANT these meatballs!!!!
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2 users found this review helpful

Salsa Chicken Burrito Filling

Reviewed: Jun. 12, 2010
When I was a kid in the USAF, 60 years ago, I loved Tex-Mex food in south Texas. This was good, but not that good. My wife says that it is great, better than at El Rodeo restaurant. I, however, have not quite got that flavor back. That's not the only thing, of course, that I haven't got back. I'll try again.
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1 user found this review helpful

Homemade Butter

Reviewed: Jun. 1, 2010
No great mystery here. When I was a farm kid in the 1930's - 40's, the butter churn was a standard utensil in the kitchen. It was a square tub, about three gallons, with a lid and a crank on top, from which a shaft with paddles went down into the left-over cream. We had six cows. A youngster could produce, in about 10 minutes, enough butter to last for several days, and some buttermilk to drink. Most of that went to the pigs. Later, when most of the older kids were gone, we just shook some cream in a quart jar until it "buttered". No big deal. Now: BIG DEAL !
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8 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: May 30, 2010
I saved back the last star because my ribs were not "babies?. I used a 5 lb rack of spare ribs, pork, and all the same rubs and recipes. Baby ribs, if not on special, are not an economical supper. My spare ribs were, however, very tasty and good. They needed another 30 min at 330 to 335 to get done They were crusty and pleasant, but perhaps more chewy than is usual with "baby back".Incidentally, did you know that the baby back ribs and the spares come from the same pig? The baby back simply come from "higher up on the hog!" This recipe is certainly a good, reliable and simple way to prepare ribs, from which the individual cook will proceed.
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2 users found this review helpful

Slumgullion

Reviewed: May 29, 2010
The recipe and the result were fine. I made this mainly because of the name, which I hadn't heard since childhood ! My dad was a soldier in WWI. He survived from the trenches in France, and came home in 1919 on a troopship.The cooks had to feed several hundred young men every day on a long voyage, and they did it with a mixture of ingredients called slumgullion. Occasionally, years later, Dad would recall eating "slum" every day on the ship. He wouldn't eat anything like that any more. I had not heard the name in about 70 years !!
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6 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: May 28, 2010
Is this in any significant way different from 100 other recipes for ham and potatoes.? Give us a break !! Come up with something exciting !!
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4 users found this review helpful

Slow Cooker Oatmeal

Reviewed: May 14, 2010
Stars for being good, brief and helpful. I tried this with hulled barley, and had an excellent result, as well. A cup and a half of hulled barley, a sliced up apple, a handful of raisins, a bit of butter, and four cups of water. Cooked on low. In the morning we stirred it up to mix the goodies, served with a bit of milk and sugar, as desired. Very tasty and satisfying.
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8 users found this review helpful

Apple Cinnamon Oatmeal

Reviewed: May 7, 2010
With all due respect, what is the big secret about oatmeal?? If you don't find it fun, put in some peaches, or apple sauce, or more sugar, or some maple syrup. There must be something more exciting.!!
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3 users found this review helpful

Best Italian Sausage Soup

Reviewed: May 5, 2010
This was excellent!! I used turkey sausage, since I had it on hand. Otherwise followed the recipe until the end. When I make soup, and it is nearly finished, I start sampling and tayloring the taste. For this one, I finally added 8 oz of sour cream, and the soup was "scrumptious". By the second day, it had become a delicacy! We all loved it. 6/9/14. Made it again, following the recipe pretty closely, using regular sweet sausage as called for. Did not use crockpot. Why should one use it for this when all you have to do is simmer it on the stovetop. Also, added about 3 cubic inches of Velveeta, because I like the cheesy effect.
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7 users found this review helpful

Round Steak and Gravy II

Reviewed: May 2, 2010
this was great!! I followed the recipe rather closely, gave it 2 1/2 hours at 325, and it was just fine. Not filet, not NY stip, but just excellent home-cooked round steak and gravy. I added about 4 oz of sliced canned mushrooms for the luxury, and served it over mashed potatoes with butter, rosemary and a sprinkle of lemon pepper. For an economical, delicious family supper at home, it's ready!!
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1 user found this review helpful

Slow Cooker Carnitas

Reviewed: Apr. 30, 2010
I pulled up this recipe on April 13. I enjoyed it then, but toasted my carnitas too much after cooking. Will do less, next time. They came out of the cooker just nice, but others had suggested that they should be toasted. Be watchful and careful. I did NOT shred. As a guest, at a Mexican fiesta one evening, I was introduced to carnitas. They are, in fact, little meats, and should remain that way---tasty morsels of pork.
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3 users found this review helpful

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