CaptainLadyG Recipe Reviews (Pg. 1) - Allrecipes.com (18842335)

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CaptainLadyG

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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Sep. 28, 2004
This was a wonderfull treat! The recipe as presented is perfect! Being the cook that I am, I added some sweet italian sausage meat, garlic & mushrooms. A "warm you inside and out" kind of meal .. Thank you, thank you, thank you!
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25 users found this review helpful

Smothered Meatballs

Reviewed: Feb. 16, 2005
I used Cream of Celery and Cream of Mushroom w/roasted garlic soups (one each)(that's all I had), used really good frozen (comercial) meatballs. Added some onion powder and good (drinkable not cooking stuff) dry sherry. I only went 4 stars cuz I broke the rule. I changed things before I made it the first time. Will definetly make it again .. new hubby liked it! I too used Kichen bouquet ... maybe the good sherry counter acted the acidity ... Enjoy!
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2 users found this review helpful

Pork, Broccoli and Rice Casserole

Reviewed: Apr. 16, 2007
This is a definite keeper, I had to change the soup to Cream o'Mushroom and Cream o'Broccoli and Cheese (what I had). I did and (and solved the presentation problem 3/4 cup of french fried onions (of green been casserole fame) then 5 min before serving topped with the rest of the can and baked 5 min more ... viola ... presentation simple, Thanks!
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30 users found this review helpful

Chicken Paprikash II

Reviewed: Apr. 3, 2008
You must try this! Very tasty, very simple. My changes were more technique than substance. I (like others) cut back on the pepper flakes (1/4 tsp) and Paprika (3 tsp) not knowing the strength of either. I will surely invest in some good paprika and bump up the flakes. I added the toasted caraway suggested earlier, definitely a good thing; also did not drain the petite cut tomatoes. When the chicken was done, I removed it and put a pound of green beans in the sauce while the rice cooked. Removed the beans when done. I thicken sauces a little differently, brought sauce to a boil and added (good quality) potato flakes. Took the sauce off heat and blended sour cream. Very yummmmm!
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1 user found this review helpful

Carrots 'n' Celery with Pecans

Reviewed: Feb. 18, 2009
This is great, simple and tasty. Perfect just is or as a jumping off place. Thank you!
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 12, 2009
Yes, indeed, this IS how AuGratin should be. I used Red potatoes, and left the skin on. Mixed the sliced onion with the Potatoes rather than layering. Put in half the mixture then covered with half the sauce, then again ... this IS yummy. Thank you!
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Cherry Glazed Ham

Reviewed: Apr. 12, 2009
Let me say, if I'm going to eat ham, I want to taste ham, not clove or pineapple or brown sugar ... just good ham. This glaze is awesome. I did not have any almonds, (don't think it would have added anything anyway), I used raspberry vinegar not red wine (what I had) and omitted the corn syrup (what that was for??). If this is too much "tampering" I'm sorry but this will now go on chickens, pork loin ... many things ... can't wait ... Thank you!!
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17 users found this review helpful

Chicken Marsala

Reviewed: Jan. 2, 2010
Perfect as written, except for "cooking sherry". Use the real deal it's not worth the all that extra salt. I needed to double the recipe and found there wouldn't be enough sauce for the egg noodles. I did taste it before making any changes and it was yummy!! I added 2 jars of Heinz Chicken Gravy. The flavor held up/came through beautifully! Will definitely make again.
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0 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Jan. 2, 2010
I've made this a couple of times now. It has become a new family favorite. The only thing I changed was technique. I used a casserole dish that could be used on the stove. I melt the buter and garlic together. After wrapping the chicken with the prosciutto I dip the bundles in the garlic butter to coat, and place them in the casserole pouring any remaining butter over the chicken. Cover with foil and bake as directed, removing the foil for the last 10 minutes so the prosciutto could brown. After putting the chicken on the platter, I place the casserole on the stove. Now I added the mushrooms to the pan drippings and reduce the broth a bit adding the wine and sour cream as directed. DE-lish.
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8 users found this review helpful

Best Ever Brisket

Reviewed: Mar. 22, 2010
Will Make Again. Don't be afraid of the 2 TBS of chili powder unless you don't like the flavour. This was NOT hot spicy. Since I used Chili powder, I did not add the TBS of salt, the "seasoned salt" I used was McCormick "salt free parsley patch" which I highly recommend on your spice rack. I thought mine came out a little dry but flavourful with the juices. Thank you CristineD ... good job!
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1 user found this review helpful

Cuervo Tradicional Riviera Margarita

Reviewed: May 3, 2010
Fabulous. My Mother used to call it the 123 recipe 1 shot of Grand Marnier, 2 shots of tequila, 3 shots of freshly squeezed lime (from her trees!) juice .. of course we had to share ;-) Oh yeah babe this IS the formula!
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Zippy Summer Shrimp

Reviewed: Aug. 3, 2010
Classic example of Keep It Simple. I too added wine and butter to deglaze and make a little sauce. But I can see it tossed together then onto the grill! The Basil and lemon were perfect. Thanks rebeccadk!
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3 users found this review helpful

The Best Meatloaf I've Ever Made

Reviewed: Dec. 5, 2011
Just got up from the table. YUM. Good flavor, good texture. Not a lot of salt (like with soup mix). Hubby loves meatloaf. THIS IS a keeper!
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Photo by CaptainLadyG

Balsamic Roasted Pork Loin

Reviewed: Feb. 5, 2014
Very moist, extremely flavorful. My roast was a 2.75 lb boneless pork loin, had little to no fat. I also made a bed of sliced onions for the roast (not a necessary addition unless you like that sort of thing, MHO YUM!). Served with parsley buttered egg noodles and green beans with bacon and red onions. So pretty I took a picture! Like the old commercial ... "Try it you'll like it!"
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