Capt.Quent Recipe Reviews (Pg. 4) - Allrecipes.com (13962475)

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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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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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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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13 users found this review helpful

Slow Cooker Tamale Pie

Reviewed: Dec. 6, 2009
This one didn't do it for me. In the words of R.M.Nixon, "I'm not blaming anyone!" Mine turned out rather dry and bland after following recipe as offered. I love good Mex food, including tamales, bu this wasn't it.
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Roasted Pork Loin

Reviewed: Dec. 4, 2009
The roast tasted fine, but was disappointingly dry. I followed the recipe very closely. Further, it was a bit of a nuisance to untie, unroll then retied the roast. I would, of course, do it again if I had felt that the result was worth it
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Spicy Red Bell Pepper Soup

Reviewed: Nov. 3, 2009
The soup as prepared by recipe was very good--worth the five stars. I had some cooked ham to use up, and after the soup was done, I added nearly a pound of chopped ham and let it all simmer for a while. It was awfully good that way, as well, and I expect it to be even better tomorrow. I recommend about double the cayenne, and a bit more garlic---powder is alright. I also added about 1/2 cup of condensed milk, because I really like the creamy color that it adds. I do that frequently. Keeper recipe! Lotsa fun.
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Stuffed Peppers

Reviewed: Oct. 29, 2009
Very good! My peppers were large, so I had to make up ;more filling the first time. Second time, I planned accordingly and just increased everything. They turned out fine. I used about 1/2 barley with the rice (I like barley) and spiced up the burger with a bit of beef bouillon. Didn't baste. Covered with foil during baking, and while the peppers were still a little bit crisp, they were tasty and good--we liked them that way. I topped them under the broiler for a few minutes, after adding a good sprinkle of parmesan. Will make more and freeze, for February (have lots of peppers).
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Butternut Squash and Turkey Chili

Reviewed: Oct. 29, 2009
This is a very mild chili, not what I expected. Followed the recipe pretty closely. My first taste was that hominy, which I do like, was overwhelming in this case. Tweaked liberally: doubled the chili powder, added two McCormick large beef bouillon cubes (turkey is mild), a good shot of lemon juice, a small tomato paste with water, and thus powered it up close to what I consider chili (personal preference). A hint: The butternut can be partially cooked in the microwave, then seeded and scooped out with a melon-ball cutter. Nice alternative. Canned chilies, expensive, can be replaced with about 1/2 of a pickled or fresh jalapeno. Finally, the sour cream and tostados really made this a nice dish.
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Fabulous Wet Burritos

Reviewed: Oct. 23, 2009
I agree entirely with Charlene. My favorite burritos do not have all of these things, but are delightful inclusions on the #17 special at El Rodeo in Raleigh, NC
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Crunchy Curried Chicken

Reviewed: Oct. 2, 2009
I am the first to praise this recipe, the first to denounce it, the most useful review, the most recent, the oldest, and everything in between. Seldom does one accomplish so many firsts in ont thrust? The recipe is good; the family members all ate it and gave thumbs up. I found it wholesome and "crusty", but not exciting. I used pearl barley instead of rice (prefer it) and added more chicken and more ham than called for. I increase some of the other ingredients, accordingly, but followed pretty well. Also, added about one cup of shredded cheddar to top the casserole before baking. The almonds were a nice touch, and the chestnuts remained crispy. We all liked it, but I will not hurry to offer it a second time.
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3 users found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 2, 2009
I'm going to simplify this, according to what I have done with it, almost by accident. I microwaved the 1 to 1 1/2 lb squash for about 10 -12 minutes, until soft enough to scoop away from the peel. I added 1/4 cup of butter-type margerine, 1 tsp of salt, 1 generous tsp of black pepper, 1 generous tsp of garlic powder, and a generous tblsp of dark brown sugar. I mashed and mixed this all thoroughly, and served it alongside some really good roast chicken, on the plate. The flavor and taste of the squash was delightful! I have eaten lots of butternut, but never any that was more delicious than this. Maybe I lucked out.
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Shrimp Jambalaya

Reviewed: Sep. 27, 2009
Nothing wrong with the recipe. It just wasn't exciting. Guess I expected something more--it was mostly rice, tomatoes and a few shrimp. All went as planned, I added about 1/2 lb of kielbasa at suggestion of another reviewer, but I think that it needs about half as much rice and twice as much shrimp. I hope that native Louisiana shrimp jambalaya would be more festive and exciting when the shrimp boats come in!
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Sour Cream Pork Chops

Reviewed: Sep. 23, 2009
I followed the recipe closely except for adding a can of cream of chicken soup, and an extra cup of water. When finished, the liquid was not quite thick enough, so added about 2 tbsp of corn starch. I ended up with tasty, moist chops and one of the most delicious gravies I have ever tasted!! The spices and the sour cream are what made it. Served the chops and gravy with mashed potatoes. Excellent supper!!
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Simple Country Ribs

Reviewed: Sep. 21, 2009
After I boiled the ribs and moved them to the grill, there was at least a quart of water-diluted sauce, not useful for basting. I see that as a major fault. Fortunately, I had another sauce available. I think this preparation is too much work and trouble. I've had just as good ribs by basting them in a pan and baking in the oven for an hour or more. Sorry, don't mean to be mean.
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Easy Mexican Casserole

Reviewed: Sep. 17, 2009
I made it according to recipe. Wife and friend enjoyed it much, however I was a little disappointed. Not the fault of the recipe, just that I found it lacking in the sense of really good TexMex food. Can't think of what I would change, other than perhaps a more flavorful salsa. Maybe the addition of some chili powder. It didn't "zing".
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Pizza Dough I

Reviewed: Sep. 13, 2009
This just went like "clockwork". Made the dough as directed, spread it immediaately, topped with a canned pizza sauce, home-prepared sausage and mushrooms, and baked it right away. Very good, no problems, well received. I will try different sauces, to try to find a favorite.
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Quinoa and Black Beans

Reviewed: Sep. 11, 2009
I recovered it and it came out well. It needs twice as much liquid as suggested. I cooked it carefully, and added water as needed--about two more cups. I used one can of black beans in order to appreciate the quinoa and cilantro more fully. Found plenty of quinoa locally at Whole Foods, in bulk, at $3.76/lb. My Mexican friend, especially, was surprised and pleased with it and gave it a full two thumbs up!! I repeated it a second evening. Will offer it frequently.
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Halibut Weaver

Reviewed: Sep. 11, 2009
This was an easy recipe, and went well. I prefer crunch-fried fish, but my family enjoyed it this way. I used Tilapia fillets, and they were very good. No problems in following the recipe and the times. I might have preferred it a little less cheesy, but it came out well done, and very attractive.
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2 users found this review helpful

Displaying results 61-80 (of 96) reviews
 
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