CaptMicha Profile - Allrecipes.com (18673910)

cook's profile

CaptMicha


CaptMicha
 
Home Town:
Living In: Brookeville, Maryland, USA
Member Since: Aug. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Photography, Reading Books
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Me
About this Cook
My main interest is my pets. I love them more than anything else in the world. I like to do volunteer work, mainly with animal organizations but other causes interest me also. I train animals professionally. I love cooking, it's really therapeutic, even if I frequently make mistakes.
My favorite things to cook
Soups. I lovvvvvve soups! I like making interesting marinades for barbecuing. Baking is also fun when I have the patience to wait for it to be finished.
My favorite family cooking traditions
Old Jewish cooking. And steak every Saturday night on the grill. Rain or shine.
My cooking triumphs
Whenever I make something and people actually like it and suggest that I make it again.
My cooking tragedies
Too many to recount. Burning. Undercooked, forgot an ingredient, etc. Family members messing with my recipes.. :(
Recipe Reviews 33 reviews
Maple Glazed Turkey Roast
This was SO great but I deducted one star because the recipe doesn't mention anything about injecting the meat with the glaze, or letting it marinate at least overnight. So I amended for this and added a side dish in the pan: While I didn't have time to marinate the bird for more than a few hours, I rubbed the glaze under the skin and also injected it into the meat. This helped. I didn't have any liquid smoke, and wanted a smoky element, so I instead used some hickory seasoning (from Costco) with smoke flavor in it. It complimented the flavor profile nicely. I reduced salt for health reasons and personal preference. I stuffed the cavity of the breast with cornbread stuffing. No sweet elements added because I wanted it as a foil to the sweetness of the bird. It was perfect. I surrounded the turkey, in the pan, with baby carrots so they'd pick up the maple glaze. Then I crumbled some walnuts over them. I didn't have time to cook at that low temperature, and my bird was eight pounds, so I instead cooked at 400 degrees and wrapped the entire thing in foil. The last forty five minutes, I uncovered the top and switched from bake to roast and caramelized the skin. Breast side up where the fat was. The turkey was very flavorful with just the right hint of sweetness. I don't like overly sweet meat, and this was perfect! The carrots, due to their own sweetness, got even sweeter with the glaze they cooked in and were just perfect. The walnuts added a nice nutty touch.

5 users found this review helpful
Reviewed On: Oct. 15, 2014
Buttery Soft Pretzels
These didn't taste like mall pretzels. Next time, I think that adding substituting butter for the oil will yield a better flavor. Another issue I ran into was that the outside of the pretzels were bitter due to the baking soda bath. I think I may use lye next time if I had it.

1 user found this review helpful
Reviewed On: Oct. 12, 2014
Cabbage Fat-Burning Soup
I REALLY like this soup. It's tasty and satisfying. However, I had to make some changes due to not having all ingredients on hand. Instead of a can of beef broth, I boiled beef marrow bones and browned lean stew meat. I only had one quart of tomato juice so I used low sodium V8 in place of the second quart and the water the recipe called for. I also added cracked pepper and a few splashed of hot sauce. Not sure how all this effects the calorie count but it can't be too bad. I hope I'll lose some weight!

0 users found this review helpful
Reviewed On: Dec. 21, 2013
 
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Cooking Level: Intermediate
About me: Military brat and retired Military wife. I seem… MORE
 
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