Capt.Quent Recipe Reviews (Pg. 1) - Allrecipes.com (13962475)

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Easy Vegetable Beef Soup

Reviewed: Nov. 30, 2014
Also works very well in slow cooker, for about 6 hrs on low..
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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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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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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

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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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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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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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

Easy Meatloaf

Reviewed: Oct. 15, 2014
This really is, as offered, an easy meatloaf. Not fancy, just quick and ready and good. For ease, I subbed a half-package of stove stop stuffing for the bread, then added as few favorite spices (cumin, oregano, basil, thyme, for kicks) and put it in the oven. go for the full time, it's better well-done. Any time I don't want to mess around, I'll use this one !
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2 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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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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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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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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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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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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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

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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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

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