messycook27 Recipe Reviews (Pg. 1) - Allrecipes.com (10793206)

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Thin Mint Crackers

Reviewed: Oct. 7, 2007
So easy! What a great idea...that I kind of changed. Instead of Ritz crackers, I used Nabisco Famous chocolate wafers and melted Andes mints. I am not even kidding how great these were! Thin, crispy and chocolaty! I am thinking about making sandwiches with the wafers with marshmellow cream in the middle and then dunking them in the melted Andes mints. Oh the possibilities! Try these, you won't be sorry!
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144 users found this review helpful

Balsamic Chicken and Fresh Mozzarella

Reviewed: Mar. 31, 2007
This was delicious and very fresh tasting. You feel healthy after eating this and SUPRISE!-It still has tons of flavor!
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12 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Oct. 14, 2006
I would give this 10 stars if I could! It was absolutely delicious-the whole family devoured it and my husband literally licked the gravy pan clean. I used half red wine and half beef broth to pour over the tenderloin and no celery or onions. The meat was moist and tender and the gravy was better than any flavor I've ever had in a restaurant. I did flip the tenderloin over about halfway through to even out the wine coverage. (It helps with moistness of meat). This recipe will definitely make it into my collection! Thank you, thank you!
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7 users found this review helpful

Clone of a Cinnabon

Reviewed: Oct. 12, 2006
I cannot tell you how delicious these cinnamon rolls are, you HAVE to try this recipe. I even had to put the rolls in the fridge before I could bake them and you would never know it! I followed the advice of others and this is what I did: -Glass pan -350 degree oven for 28 min. -flip them out right away -combine yeast and warm milk first -let rise an hour and a half
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7 users found this review helpful

Caramel Pear Cake

Reviewed: Oct. 14, 2006
Good cake, but I wouldn't save it for fancy company. Make sure to get good flavorfull pears that are ripe(we used bosc and they were only OK). When I took it out of the oven, the top was soggy. My husband, who annoys me with his cooking skills, had the great idea to put the whole cake(pear side up) on a cookie sheet and place it under the broiler to carmelize the pears and carmel. It added a nice warm buttery flavor and also added a little crisp to the top. This also made the cake more attractive to serve. All in all, a good recipe but alot of work with only 3 star results(maybe 4 after our alteration).
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6 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Apr. 30, 2007
I've never made cheesecake before and needed a dessert for a picnic. I tried this one and baked it in a 9x13 pan. It was perfect! I topped it with fresh fruit and it was a hit! Perfect consistancy and taste. I did increase the graham cracker crust a little to get good coverage. Otherwise, it is the perfect amount of filling for a 9x13 pan! Thanks for a delicious cheesecake recipe that you'd think came from a bakery! 6-13-07... Update... I made this again in an 8" springform and did not get a single crack! I placed a baking pan filled with water above the cheesecake while cooking and it turned out perfect! Dense and creamy! I can't wait to start adding flavors and switching up the crust!
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5 users found this review helpful

Apple-Raspberry Crisp

Reviewed: Sep. 21, 2006
This was absolutely delicious. The raspberries added a little tart to the sweet apples! Will make again!
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5 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jan. 22, 2007
These are true to the claim! Soft and chewy and delicious! One thing though, they don't spread much beyond what you squish them down to with a fork, so if you want larger cookies, make larger dough balls and squish accordingly. Excellent recipe!
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4 users found this review helpful

Peppery Cheese Bread

Reviewed: Nov. 3, 2006
This bread is DELICIOUS! Moist, cheesy and airy. I also used a cup and a half of small cheese cubes instead of shredded for the gooey cheese bites. I did not divide the dough and it had to rise about 2 and a half hours. The only problem I had was that the outside of the bread wanted to stick to the pan because of the cheese chunks and the whole middle came out. We couldn't slice this bread but just dug-in instead and ate it straight from the oven. Thank you for this recipe-the whole family gobbled it up!
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4 users found this review helpful

Peppy's Pita Bread

Reviewed: Aug. 21, 2007
Oh my gosh these turned out sooo good! Perfect. I followed the recipe to a "T". They came out puffed up and I stacked them on top of eachother in a paper bag to cool. Then I slit them open. Some I filled with honey butter for a tasty dessert, and some I filled with a shredded curry chicken mixture with sour cream. I used a bread maker for these and I am not kidding, I've never tasted anything better! I will be making these all the time!
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jun. 14, 2007
These had a good texture and remained soft for a week. I didn't like the strong molasses taste, but my husband who is a ginger freak, absolutely loved these cookies. I only gave 4 stars because they weren't "perfect" for me.
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3 users found this review helpful

Turkey Mercedes

Reviewed: Dec. 3, 2006
This turkey was fabulous. I made it with a 4 pound breast and had the servings adjusted using the tool on the website. My whole family went crazy for it. It is not overwhelmingly citrusy or garlicky. Just very juicy and flavorful. I am not a pro. chef, this is the first turkey I have ever tried to roast and it was soooo easy with wonderful returns. Most of the work is the marinade and you do that the night before!
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3 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Oct. 6, 2006
This recipe was fool proof and delicious! Like some others suggested, I marinated my chicken breasts in salt water to add flavor. The crust was perfect and crisped up nicely! I will make this again and again!
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3 users found this review helpful

French Bread Rolls to Die For

Reviewed: Mar. 31, 2007
Where is the flavor? I bake bread all the time, so it's not like I'm a novice, but this bread tasted nothing like bakery bread! The textute and crust were perfect, but you taste it and nothing. What did everone else do differently I wonder?
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2 users found this review helpful

Soft Chocolate Cookies

Reviewed: Nov. 25, 2006
These chocolate cookies are fabulous! If you are looking for a recipe that bakes soft, thick, cookies that do not fall flat, you must try these! Also, for a fun minty-chocolate cookie, I added a bag of Andes baking chips and they are to DIE FOR!! These cookies do not last long in our house! I use a 50-50 mixture of Splenda and sugar for my diabetic husband and you can't even tell!
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2 users found this review helpful

Fruited Curry Chicken Salad

Reviewed: Nov. 11, 2006
Delicious! The curry is not over-powering, but lends a light, almost sweet flavor. I left out the nuts and just used celery, apples and grapes with the chicken. My whole family loved this recipe! Thanks!
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2 users found this review helpful

Greek Pasta Salad I

Reviewed: Nov. 11, 2006
I too, used the "absolutely fabulous dressing" recipe on this website and it was good with this salad. My daughter went crazy for the salami in this salad. I will definitely make this again.
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 24, 2006
This is a great, easy recipe. My only advice would be, make sure you LOVE the flavor of your BBQ sauce. I did use a Jack Daniels sauce, but it was a little too smoky for my taste. I loved being able to throw frozen chicken in the crock pot and have dinner be ready after work. It doesn't get any easier!
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1 user found this review helpful

Cottage Cheese Bread I

Reviewed: Oct. 22, 2006
I made this bread by hand as I do not have a bread machine and it turned out light with a thin, crispy crust. The cottage cheese keeps it moist and adds a great flavor. I kept all the ingredients the same but decreased the yeast to 2 TSP. I proofed the yeast in the water and sugar first then just threw everything into my mixer. I let it rise twice and baked it at 350 for about 20 minutes. Thanks for this great recipe!
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1 user found this review helpful

Rosemary French Bread

Reviewed: Oct. 15, 2006
I made this bread by hand and it rose beautifully 3 times, but unfortunately when it was baked it did not. It came out quite dense. It is probably just my lack of cooking skills that are to blame.
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1 user found this review helpful

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