The Messy Cook Recipe Reviews (Pg. 1) - Allrecipes.com (1235856)

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The Messy Cook

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Boiled Water

Reviewed: Apr. 1, 2013
Okay as is but a bit time consuming. Place lid on the pot for a quicker boil. Now if they would link this recipe with a hard boil egg, non-cooks everywhere would no longer go hungry!
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1 user found this review helpful
Photo by The Messy Cook

Original NESTLE® TOLL HOUSE® Dark Chocolate Chip Cookies

Reviewed: Jan. 2, 2012
These were fantastic, they had the right mixture of chewy on the inside and crunching on the edges I love! They never got hard or crumbly afterwards, but I keep my cookies in a sealed tin to prevent air from making them hard over a time period. The key is to use softened not melted butter and DON"T overmix. I toss my chocolate chips in with the dry ingredients to ensure even distribution and prevent overmixing. Will definitely make again.
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6 users found this review helpful

Holiday Brie en Croute

Reviewed: Dec. 12, 2011
Deliciously Fancy and deceptively simple. I made two of these, one with walnuts and one with slivered almonds; and I substituted cherries for cranberries which I soaked in orange juice. Both were delicious! Make sure you let the brie sit for 1 hour, this is the key to it staying beautiful. Now sampling from another brie recipe I add a few snips of sage to one of the brie's I baked which adds a lovely aromatic.
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5 users found this review helpful

Zesty Italian Crescent Casserole

Reviewed: Oct. 30, 2011
Again, a very nice foundation recipe to build endless options. I added lots of chopped bell peppers, some garlic seasoning, red pepper flakes, and a little cumin...very nice!
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3 users found this review helpful
Photo by The Messy Cook

California Crescent Sandwiches

Reviewed: Oct. 30, 2011
classic sandwich with crescent rolls, nice basis for lots of variation.
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2 users found this review helpful
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Gateway to the West Stuffed Chicken Breast

Reviewed: Sep. 29, 2011
This was super simple and quite tasty! Next time though I would do this as a casserole and place the shrimp on top, like an imperial. Will make again.
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2 users found this review helpful

Elizabeth's Pesto with a Southern Twist

Reviewed: Aug. 28, 2011
Quite delicious! The cayenne pepper gave it a little kick, I think next time I will use red pepper flakes. I am a huge fan of zest and the lemon zest added a nice freshness to the pesto.
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4 users found this review helpful
Photo by The Messy Cook

Kiwi Salsa

Reviewed: Jul. 8, 2011
I really love this salsa, its light, refreshing, and the cumin balances the sweetness of the kiwi perfectly and also makes it the perfect pairing for more savory dishes. I added to some red pepper flakes for color contrast and kick. I also used agave because I don't have honey. Lovely salsa and will make again.
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7 users found this review helpful

Special Italian Meat

Reviewed: Jun. 28, 2011
This is a version of boeuf bourguignon except with canned tomato soup. The flavors were nice, a little sweet, I would omit the sugar next time because of the natural sweetness from using condensed tomato soup. Instead of cooking this in the stove for 2.5 hours, I placed it in a slow cooker for 4 hours.I added salt to taste at the end.
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7 users found this review helpful
Photo by The Messy Cook

Couscous a la Me!

Reviewed: Jun. 22, 2011
Very good! Nice entree that is perfect for summer. Just added some more salt and other herb seasoning for taste :)
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8 users found this review helpful

Lemon Basil Pesto Flat Iron Steak

Reviewed: Apr. 18, 2011
Simple and delicious! I got a chance to make this pesto with my lemon olive oil from Ohio and I added a little lemon zest to brighten the flavor. I will be using this pesto for lots of other dishes!
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4 users found this review helpful

Roasted Apples and Brussels Sprouts

Reviewed: Mar. 1, 2011
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Pecan recipe because I like apples and pecans :). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either and the apples added a wonderful flavor.
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60 users found this review helpful

Roasted Brussels Sprouts with Pecans

Reviewed: Mar. 1, 2011
Let me preface by saying I combined this and the Roasted Brussels Sprouts and Apple recipe because I like apples and pecans :). I started the process on the stove with my cast iron skillet to ensure a caramelized brussels sprout and then moved to my oven for 15-20 minutes. Absolutely delicious, no bitter taste either. Note: next time I will toast the pecans on the stove top because they slightly burned in the oven.
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27 users found this review helpful

Balsamic Chicken with White Beans and Spinach

Reviewed: Feb. 6, 2011
My Motto: recipes are a guideline. You must be familiar with your own tastes when tackling a recipe. We pre-seasoned our chicken to our liking than cooked as directed. Midway through, we sampled the sauce and determined it needed a little more salt and added some beef stock to thin it out. I loved the beans and spinach cooked in the dish. Its a great base to a recipe and pairs wonderfully with rice.
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6 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jan. 31, 2011
Knowing that using straight balsamic vinegar would give it a well vinegar taste I decided to do a balsamic reduction prior to adding it to the chicken in hopes of bringing out its more sweet flavor. However it was still to tart and to balance the flavors I added sugar to taste. This definitely helped.
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10 users found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Nov. 15, 2010
Update 12/5/2010: This recipe is still fabulous. I made it twice this week. One with the recipe as is and once with the recipe as stated below. I prefer the recipe with 2 tbsp vinegar (white, cider, or white wine) and 1 tbsp apple cider, and substituting spicy brown mustard for dijion. (p.s. I don't like spicy food and this doesn't make it spicy) 11/2010: This recipe has it all! This glaze was savory and sweet, the flavors balanced each other perfectly. We did have have apple cider vinegar so we did 2 tbsp white vinegar + 1 tbsp apple cider. We then cooked the pork loin in a slower cooker on low for 8 hours. It was sooooo succulent I couldn't stop eating it. A definite must try!
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6 users found this review helpful

Puerto Rican Pork Roast- Messy Cook Version

Reviewed: Sep. 17, 2010
This is almost the exact recipe I use! But I replace the black pepper with a packot of Sazon which adds more flavor and a beautiful color and mix ingredients in a bowl. Around (or slightly less) 1/4 of cup of salt is perfect, but make sure to make plenty of slits to stuff the salt/garlic mixture in or some pieces of meat will be too salty. The only thing I do differently is the cooking method. I cook the pork fat side up in a 400º oven for one hour, then reduce temperature to 300º for about 4 hours. The meat comes out SUPER tender this way :). Also, if you want super tasty/tender meat, rub the night before and wrap in plastic wrap. Perfect every time!
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14 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Sep. 17, 2010
This is almost the exact recipe I use! But I replace the black pepper with a packot of Sazon which adds more flavor and a beautiful color and mix ingredients in a bowl. Around (or slightly less) 1/4 of cup of salt is perfect, but make sure to make plenty of slits to stuff the salt/garlic mixture in or some pieces of meat will be too salty. The only thing I do differently is the cooking method. I cook the pork fat side up in a 400º oven for one hour, then reduce temperature to 300º for about 4 hours. The meat comes out SUPER tender this way :). Also, if you want super tasty/tender meat, rub the night before and wrap in plastic wrap. Perfect every time!
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25 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: Sep. 12, 2010
Very good pancakes. I think this might be the batter I use from now on. I only used the amount of buttermilk asked for and not the regular milk which was more than enough liquid. After tasting the batter I realized it needed a little sweetening up so I added so light Agave Nectar till desired sweetness. They fried up perfectly on my cast iron griddle, nice and buttery golden brown!
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3 users found this review helpful

Fried Green Tomatoes with Shrimp Remoulade

Reviewed: Sep. 10, 2010
This recipe is AMAZING! A green tomato is hard to find so I used half green tomatoes. I use light cream because I didn't have milk, regular mustard, and used corn muffin mix cause I didn't have cornmeal. The Remoulade is outstanding and I am not even a mustard fan! I ate this up, I only wish my camera was working cause it is sooo appetizing. A must make.
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11 users found this review helpful

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