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

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Spoiled Baby Back Ribs

Reviewed: Jan. 26, 2012
I cheated. I did everything as posted, except I used a bottle of Sweet Baby Ray's sauce. The whole process is easy and quick, and delicious. It's the procedue that I always use, now.
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4 users found this review helpful

Pat's Mushroom Saute

Reviewed: Dec. 10, 2011
I didn't find these to be very tasty. I have always enjoyed fried morels, but these had lilttle flavor or texture.
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3 users found this review helpful

Red Beans and Rice

Reviewed: Dec. 10, 2011
I expected this to be very good, but it had a bitter aftertaste that I couldn't identify or enjoy.
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3 users found this review helpful

Turkey Carcass Soup

Reviewed: Nov. 29, 2011
Yes, the name carcass soup sounds a little gross ! Couldn't we call it 'turkey bone soup" as someone suggested? Otherwise, I have no constructive suggestion, except to say that it is very good!!
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5 users found this review helpful

Double Decker Tacos

Reviewed: May 14, 2011
What a great way to keep tacos from crumbling in you hand!!
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4 users found this review helpful

Chili Dog Casserole II

Reviewed: Mar. 3, 2011
I had high hopes for this one--a quick and easy TexMex experience. However, while it was alright it was disappointing. Not what I expected.
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4 users found this review helpful

Shrimp and Okra Gumbo

Reviewed: Jan. 30, 2011
Cut the cooking times in half, if you want any texture. Mine, with good flavor but only 8 cups of water, was still mush and I wanted pieces of okra and such, not a soup. Family enjoyed it, but I was sitll dissatisfied. Further, I had added creole seasoning and Old Bay, and some scallops. Hint: frozen cut okra is much more economical at this time of year (January) than fresh!! Tastes the same, after cooking down. Pretty good, but I'll keep looking and experimenting.
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4 users found this review helpful

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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6 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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55 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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9 users found this review helpful

Displaying results 21-40 (of 94) reviews
 
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