Capt.Quent Recipe Reviews (Pg. 3) - Allrecipes.com (13962475)

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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

Beef Barley Lentil Soup

Reviewed: Apr. 23, 2010
Three variations--comments. I used stew meat instead of burger. A bit more festive (?). Don't forget the lemon pepper. It just doesn't get enough notice. If you have a question, just shake some into your hand and taste it !! Great!! Finally, use hulled barley instead of pearled. It is more flavoful, more nutritious, and just as available. Lotsa fun!!!
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0 users found this review helpful

Southwestern Chicken Lasagna

Reviewed: Apr. 13, 2010
This was fine. For my own tastes, I might use a little more salsa and chili flavors, and not so much tomato. I also strongly recommend the sour cream on the side. Very nice "texmex" flavors.
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0 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 25, 2010
Made very little change. Added about 2 tbsp brown sugar, one beef bouillon cube (large Knorr) and some additional pepper and garlic powder. Had a late start, so gave the crockpot 10 min. in the microwave for a headstart. After 7 hours on high, all looked good. Took out about 2 cups of liquid to add to the cabbage and cooked it in the microwave on high for 12 min. (Not enough room in the crockpot). The carrots, potatoes and onion were fine, right from the start. This was a DEEElicious corned beef. We just couldn't stop going back. I look forward to having it again as a welcome treat.
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4 users found this review helpful

Bacon Chicken and Dumplings

Reviewed: Mar. 19, 2010
I limited to 4 stars because I didn't follow exactly:however, I don't know why anyone who followed this recipe found it bad. I used adequate bacon, milk and sour cream instead of half/half, and it turned out great!! Delicious and warming. I also deviated by using Bisquick dumplings, but suggest that their recipe should call for a little more milk, and drop the muffins a bit smaller. I don't expect to do better than this with chicken and dumplings.
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2 users found this review helpful

Louisiana Shrimp Casserole

Reviewed: Mar. 8, 2010
This is one of those few recipes that I really look forward to using again! This is delicious! The only thing I did differently was to cook regular rice and add two tsp of chicken gravy base powder (Watkins) after cooked. I had a little more than one pound of shrimp, and we enjoyed every one of them. Otherwise I went by the ingredients and times in the recipe with little variation (on purpose) and the resulting casserole was GREAT! Oh, yeah! I did shake in a bit of lemon pepper, which I very much like. The three of us consumed all except one small serving, which the girl in the picture took to work this morning.
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1 user found this review helpful

Allana's Excellent Potato Soup

Reviewed: Mar. 2, 2010
I followed this recipe closely, in order to evaluate it properly. I did use more ham, so had to use more broth. I had a nearly empty jar of mustard and used it up, so there was more than 1 tbsp---perhaps 2. That left a bit more mustardy flavor than I would have preferred, yet it was delicious, rich, creamy and good. There are many fine recipes for potato soup, but in my experience this is one of the more flavorful and unique. Just stay close to the recommended ratios--or else, write your own. Bring 'em on!
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4 users found this review helpful

Beef Cabbage Hash

Reviewed: Feb. 18, 2010
Great! I gave only four stars, because, like so many others, I cheated. First, I chopped up six slices of bacon, and cooked with the burger. I did julienne the potatoes, and they cooked quickly. I used a full cup of water with a large beef bouillon cube dissoved. With the bouillon cube, I didn't add any salt. Cooked it down to a nice texture in the 12" skillet--might have been more than ten minutes, but not much. We agreed that it was just awfully GOOD! I certainly expect to use it again, it's so easy.
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Aaahh! Potato Soup

Reviewed: Feb. 10, 2010
One of the best soups I've ever made!! I didn't have au gratins, so followed Cathalain's suggestion and added two extra Yukons and about 2/3 cup of shredded cheddar right into the pot (it dissolved nicely). I used a full quart of water and two big Knorr bouillons, cooked the potatoes until they were nearly soft, then partially mashed them (we like a bit of texture). Meanwhile I added 1 tsp of garlic powder (to taste) and a few dashes of hot sauce. As the soup simmered, I browned a few slices of bacon and two boneless pork chops that needed used up. I had first cut them into 1/2 inch bits, then when browned I added them to the soup pot. (Next time I may use chopped ham or sausage, or even burger.) At this point you may add more water up to the volume or thickness you prefer, and perhaps stir in more cheese. If the soup seems too thin, dissolve one or two tbsp of corn starch in cold water, and stir in while the soup is still simmering. (There is never an excuse for thin soup as long as you have a box of cornstarch on the shelf.) Before serving, I added 1/2 cup of condensed milk and 4 oz of sour cream. This was absolutely one of the most flavorful soups I have ever tasted. It is basically the recipe provided for us, and I am grateful for it.
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4 users found this review helpful

Laurie's Shepherd's Pie

Reviewed: Jan. 29, 2010
Great. I made this for the first time tonight, and got lots of Kudos!! (A small antarctic coin worth about .035 cents). Kidding aside, I followed the recipe closely and was pleased. It was quick, wholesome and true as presented. I did add a bit of shredded cheddar to the potato crust, and it provide that extra spark.
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1 user found this review helpful

Baked Tilapia

Reviewed: Jan. 22, 2010
For me, this was just not a way to use good tilapia filets. I followed the recipe closely, but the onion slices and peppers were scarcely cooked at 15', so I extended to 18'. The slices still were almost raw. Next time, I would saute them first. The tilapia was mostly lost under the tomato paste and onion/pepper cover, and might just as well not have been there, being a mild fish anyway.
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2 users found this review helpful

Best-Ever Meat Loaf

Reviewed: Jan. 20, 2010
This was quick, easy and very good. There are many variations in meat loaf, and this is a good one. The only thing I did differently was to glaze the top with the extra soup, when the loaf was nearly done, instead of using as in the recipe. I found the meatloaf to be firm, flavorful and very satisfying.
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19 users found this review helpful

Hearty Ham Casserole

Reviewed: Jan. 14, 2010
I cook the suppers, and the girl in the picture said this was the best casserole I have ever prepared. I guess the corn made the difference. (I'm from Iowa.) The only thing I did differently was to add part of the cheese into the mix, as well as to sprinkle cheese on top. Certainly saving this one.
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1 user found this review helpful

Famous Restaurant Alfredo Sauce

Reviewed: Jan. 7, 2010
This turned out very well. I often use condensed milk in lieu of half and half, for I always have it on hand. It worked fine, here. Almost all alfredo recipes include parmesan cheese, so I added about 3 tbsp. That, too, served well. Having been a scientist, I wanted to run a "control", so I bought a jar of Classico alfredo with sundried tomato, to compare (at almost $3.00). I gave the edge to the Classico, but mainly because of the tomato: otherwise, mine was just as good, and much more economical. Very useful recipe.
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1 user found this review helpful

Potato Chicken Stew

Reviewed: Dec. 18, 2009
Good conventional stew. No surprises. I used a left-over carcass (Oh! That sounds gross..) with lots of breast meat as well as some dark. Cooked all of the vegetables together, then added the chicken and stock. It was very hearty and good. Mixed up and added some dumplings as it simmered. I found that a couple of Tbsp of Worcestershire perked it up, and, of course, salt and ground pepper. Good recipe; when it is cooked, take out a cupful and experiment with some spices and condiments to make it exciting. Expect praise.
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11 users found this review helpful

Displaying results 41-60 (of 91) reviews
 
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