CaptMicha Recipe Reviews (Pg. 1) - Allrecipes.com (18673910)

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Cabbage Fat-Burning Soup

Reviewed: Dec. 21, 2013
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!
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Polenta

Reviewed: Feb. 24, 2013
I haven't made polenta before, so my experience based on this recipe could have turned out poor since I could have been waiting 20-50 minutes for something to happen to make waiting that long worthwhile. It turned out that my polenta was ready in significantly less time and might have burned if I had kept waiting longer.
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4 users found this review helpful

Cranberry Mousse Pie

Reviewed: Nov. 25, 2012
I just made the mousse without the pie shell, for Thanksgiving as the cranberry side. I didn't have cranberry Jello so had to use raspberry, unfortunately. The ONLY thing I'd change about this recipe is not using whipped topping and instead making your own WITHOUT any sweetener added (I added a little bit of vanilla and almond extract). The mousse was plenty sweet enough, even if I had served it for dessert. And I like things sweet! If I had used sweetened whipped topping, it would have just been over the top sugary.
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1 user found this review helpful

Frosted Cranberries

Reviewed: Nov. 23, 2012
I LOVED these. Such a great idea. I have some tips. The egg whites were essential to use as glue. It firmly cements the sugar on and crystallizes the whole thing. I don't think corn syrup would have produced as good results. I used EGG WHITE POWDER dissolved in water. No salmonella to worry about. Then I found that the sugar gets ruined quickly because the excess binder (egg whites) gunk it up and it's unusable for the intended purpose. So that's what I only used a small amount of sugar at a time in a shallow bowl. I found that dropping the egg white drenched cranberries from high into the sugar cut back on uneven globs of sugar becoming attached. Then I rolled it around and I used them to garnish cranberry cocktails, cranberry mousse, and to put out at dessert just as they are. They're addictive to snack on.
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2 users found this review helpful

Jewish Style Sweet and Sour Brisket

Reviewed: Jun. 11, 2012
I followed the recipe except I added a little bit extra vinegar. I found the beef to be too sweet and too tough. I had to cook it for much longer than the recipe called for. If I make this again, I would definably cut back on the brown sugar. It was almost like eating candied meat, the more I ate, the sweeter it got. My family echoed my comments about the sweetness.
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5 users found this review helpful

Lemon Pie Bars

Reviewed: Jun. 1, 2012
These were very disappointing. I followed the recipe exactly. I was making these for a fundraiser and there was hardly any filling on top, in fact, in some parts, the crust showed through. They also stuck to the pan. No where does the recipe advise you to grease or line the pan to prevent sticking. So not only did they stick to the pan, but the crust also fell apart on quite a few of the bars.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: May 11, 2012
I didn't have overnight to marinate it so what I did differently was I added olive oil to the spice mixture and then I rubbed the chicken all over, including the cavity and then I made a large pocket under the skin in the front and the back of the bird and rubbed the spice under the skin. I also inserted the spice into the meat in several places with a syringe. Then I took the drippings from the chicken, put them in a pan on the stove and reduced it down to make a pan sauce. I added a little more onion and garlic powder, and cayenne pepper and paprika, and also a bit of rosemary and oregano. It was still missing something so I decided to add a little bit of duck sauce. That made the sauce!
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Creamy Rice Pudding

Reviewed: Feb. 8, 2012
While the pudding tastes good, once you get it done the right way, I don't think that these directions are correct as written. First, it never says whether you're supposed to cover the pot or not in step two. When uncovered and cooked on medium heat, it never got thick enough. When I tried it covered, the bottom of my pot burned even with very frequent stirring. In the end, I found that I had to simmer it with the cover on in order to get it not burn and to be thick enough.
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4 users found this review helpful

Boiled Custard II

Reviewed: Feb. 2, 2012
While this tasted good, it never coated the back of a spoon matter how long I cooked it. I ended having to add corn starch to get it to at least coat the back of a spoon.
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Authentic Enchiladas Verdes

Reviewed: Aug. 10, 2011
This is was to die for. It was so good, easy, and inexpensive. The first night, I made it exactly as directed but the second night, I dipped the tortillas in the salsa before frying and they still had the flavor but the added bonus of a crunch and more of a toasty flavor.
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4 users found this review helpful

Braised Lamb Shanks

Reviewed: Jul. 24, 2011
I made this as directed with the only change being that I halved the vinegar and also the lemon but I wasn't too thrilled with the results. It came out much too sweet, oily, and lemony. Also, as written, the instructions for the lemon are confusing. It reads that there should be 2 lemons quartered and if I'm supposed to place a lemon quarter on each side, it doesn't make much sense unless the pan is 8 sided?? I *think* it should have read 2 lemons halved.
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Bourbon Whiskey BBQ Sauce

Reviewed: Jun. 6, 2011
Oh... My God. This was soooooooo good. Best BBQ sauce I've EVER tasted. I had to change a couple of things, mostly based on what I didn't have around the house. I didn't have liquid smoke so I used a chipotle seasoning mix instead. It adds such a great depth of flavor. You get the smoky but also spice. I also added paprika to bring some more smokey flavor. I don't like my BBQed beef too sweet so I cut down on the amount of brown sugar. Most ketchups are sweet enough to make up for it anyways. I think the best thing I did was stir in some spicy deli mustard. It gives it a kick that makes the sauce EVEN better.
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4 users found this review helpful

Simple Scones

Reviewed: Mar. 14, 2011
I followed the recipe as in, except I substituted chocolate chips for raisins. I had to bake the scones for at least 10 more minutes than the recipe called for and they're still almost wet in the middle. The scones are pretty bland, as is. They really could have used some vanilla extract. Maybe even a little more sugar, but I prefer things to be on the more sweet side.
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5 users found this review helpful

Pollo Bianco

Reviewed: Mar. 14, 2011
This was pretty good. The taste was very mellow. Almost bland, in my opinion but I prefer spicier dishes, I guess. I did everything the same except I added paprika and garlic.
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5 users found this review helpful

Vicki's Hush Puppies

Reviewed: Mar. 5, 2011
This is a really good base recipe for hush puppies. You can add anything you like. I like mine plain so I followed the recipe. The amount of sweetness was to my liking but I like things sweet, my mom said they were too sweet for her tastes. I don't have self rising flour and cornmeal so I used all purpose flour and regular cornmeal and added 1 1/2 tsp baking powder before blending together everything. I used a small ice cream scoop to drop balls into a deep fryer and I got nice, round, uniform shapes.
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9 users found this review helpful

Garden Tomato and Basil Soup Recipe - Frito Lay Recipes

Reviewed: Feb. 11, 2011
This wasn't very good. It came out not very flavorful and the consistency was more like tomato sauce than tomato soup.
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3 users found this review helpful

Strawberry Chantilly

Reviewed: Dec. 18, 2010
I got a lot of compliments on this recipe. The recipe is confusing as written because it doesn't indicate whether you're supposed to use the white sugar or the brown sugar at particular points in the recipe. So when I made it, I used white sugar both times and 2/3 a cup both times. I used thawed frozen strawberries and added some of the leftover juice to the strawberry mixture and I suppose this is why my strawberry mixture didn't expand as much as other people's seemed to. I had to add some cream of tartar to help stabilize and give my strawberry mixture some volume. I also used almonds instead of walnuts because I'm not a walnut fan and almonds seemed to go better with it. Next time I make this, I would double the crumb mixture to make a more substantial crust in the bottom of the pan. The crumbs sprinkled over top were nice and crispy despite the lack of baking them.
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13 users found this review helpful

Arugula Salad with Citrus Vinaigrette

Reviewed: Dec. 16, 2010
This was too sweet of a salad for me so I can't rate this based on my personal tastes because I'm so picky when it comes to salads but my mom who likes almost any salad said that it lacked pizazz or flavor.
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10 users found this review helpful

Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes

Reviewed: Dec. 6, 2010
Chicken wasn't quite crispy or sticky but was delicious none the less! I made no changes to the recipe at all except that I used older potatoes.
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5 users found this review helpful

Campbell's® Green Bean Casserole

Reviewed: Nov. 19, 2010
I've had this a few times and I'm not a big fan. It was way too salty and had kind of an acrid taste that I didn't care for. Also, the flavor of the green beans is kind of eclipsed by all the soup and milk.
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9 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
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