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    Mr. Capers

    Santa Rosa, CA

    A cook in wine country - Sonoma County

    Chef #1164252

    Santa Rosa, CA

    Joined: Feb 09, 2009

    Birthday: Sep 15

    11 reviews by Mr. Capers

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Artichokes Roasted
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      |  (1 person found this helpful) |  By Barb Gertz

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    "Thanks Barb,
    Living in CA I've cooked a lot of artichokes, and these are a keeper. They do need a bit of water (4 Tb for my 2 artichokes to insure they steam properly, and checking every 5 min after about the 40 min mark is a good idea.

    Thanks for posting!"

    Aug 3, 2010 on Food.com

    Recipe #89190

    Reviewed Brennan's Crabmeat Imperial
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      |  By TxGriffLover

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    "This is well worth trying. It is very rich, with the 1 cup of mayonnaise, but you don't eat it every day! Brennan's food was always rich and pretty much "over the top." Thanks for posting. We had given away our Brennan's cookbook years ago. This brought back memories of New Orleans!"

    Jul 8, 2010 on Food.com

    Recipe #372997

    Reviewed Celery Casserole
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      |  By Lorac

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    "Really good, in a retro 50s - 60s kind of way. The celery tastes very fresh and keeps this cream of *** soup casserole from tasting tired. We liked it! If the soup scares you off, then make a simple white sauce instead."

    Jul 8, 2010 on Food.com

    Recipe #25385

    Reviewed Microwave Poached Egg on Toast
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      |  By Trisha W

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    "It really works! But, be prepared to adjust timing based on initial egg temp, microwave power, etc. Don't give up if the first try isn't right."

    Jul 8, 2010 on Food.com

    Recipe #104248

    Reviewed Crock Pot Garlic Brown Sugar Chicken
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      |  (1 person found this helpful) |  By Mirj

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    "Good but quite sweet - for our tastes. After 6-8 hours, our chicken was falling apart. If you want yours in recognizable pieces, then check it earlier than suggested."

    Jul 8, 2010 on Food.com

    Recipe #16531

    Reviewed Garlic Artichokes
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      |  By Geema

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    "Thanks Geema, terrific artichokes. The initial browning add another layer of flavor. It's great. Another technique for artichokes is always helpful. Plus, I got full approval from Sally!"

    Jul 8, 2010 on Food.com

    Recipe #61382

    Reviewed Spicy Cold Soba Noodles
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      |  By spatchcock

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    "This is just terrific! I had to cut the chili oil waaay down - she is very sensitive to all things hot. What is most interesting is the use of tahini instead of peanut butter - that really intensifies the sesame taste.Had to make a substitution or two, no soba in the house, so used about 4 oz. of Chinese noodles + 4 oz. angel hair. It was still ..."

    Jul 8, 2010 on Food.com

    Recipe #34925

    Reviewed Aztec Guacamole
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      |  By PanNan

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    "This is terrific! Make it, you won't be disappointed. We also tried the boiled beef for tacos, but that was disappointing. This is a keeper. Thanks PanNan"

    May 16, 2010 on Food.com

    Recipe #123915

    Reviewed Michelle's French Mayonnaise in a Flash!
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      |  (1 person found this helpful) |  By French Tart

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    "Maybe it was the size/shape of the jar, but mine didn't emulsify. Finally, I used the infallible Julia Child and got a mayonnaise that was creamy. Be very careful choosing your jar. Some that come with the stick blender are quite tall & that might work. What you need is to create a vortex or whirlpool effect and my blender couldn't do it.A tas..."

    Nov 2, 2009 on Food.com

    Recipe #207690

    Reviewed BLT Pasta Salad
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      |  (13 people found this helpful) |  By Laura36

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    "A neat combo of flavors. Having made this a couple of times, first per the recipe, here are the things I would change:Add 1/2 the dressing, let the pasta salad chill, at serving time add lettuce, remainder of dressing and toss.Use 12 Oz. pasta, not 7.Use 1 more slice of bacon.Add 1 more tomato.Substitute chopped red onion for green onion and ..."

    Aug 1, 2009 on Food.com

    Recipe #27195

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