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

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Halloween Popcorn Pumpkins

Reviewed: Oct. 30, 2007
This recipe was very good and fast to make...here are a few suggestions: 1. Beware of left over kernels from microwave popcorn, they definitely can hurt a tooth. Popping your own popcorn on the stove prevents this and is just as fast. 2. Put a couple cubes of caramel in the marshmellow sauce, this really makes a diffence! I did one sauce with and one without...the caramels add something that was lacking. 3. For a more vibrant orange use 4 drops of red and 5 drops of yellow. 4. Add few loose marshmellows to the popcorn mixture. 5. To evenly distribute the candy corn and peanuts, pour them ontop of the popcorn and then pour the sauce.
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346 users found this review helpful

Maryland Crab Cakes I

Reviewed: Jan. 27, 2008
I am from Maryland so a few hinters. Never ever flatten your crab cakes like the picture! A Mayland crabcake should be the size of your fist and fluffy. Fold in gently (to prevent shredding) of Fresh Lump Maryland Blue Crabs. A true Maryland Crabcake is 80% broiled, not fried...so broil till golden.
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134 users found this review helpful

Dark Chocolate Bacon Cupcakes

Reviewed: Mar. 27, 2008
These had an awesome depth of flavor. I am not a coffee drinker so I only had gourmet chocolate caramel coffee, and I am made it real strong (3 tablespoons for 1 cup). I finely crumbled the bacon. Within the mixture, they end up being almost undetectable, except for a slightly salty bit everyso often which mixes wonderfully with the chocolate flavor. Not to mention these cupcakes are supermoist and fluffy! Note: My first batch flattened cause I took them out too early to check them...second batch came out perfect I left them in there, when I saw that they rose nicely, I turned off the oven and let them sit for 5 minutes in the oven.
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118 users found this review helpful

Lemon-Lime Cupcakes

Reviewed: Jul. 28, 2008
I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.
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75 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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74 users found this review helpful
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Perfect Apple Pie

Reviewed: Oct. 23, 2007
It is absolutely amazing how simple yet delicious this recipe is. What takes time is slicing the apples and it is worth it! The only thing I did different was to use 1/2cup white sugar and 1/2 cup brown sugar (I like the taste and texture brown sugar adds).
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73 users found this review helpful

Coconut Flan

Reviewed: Sep. 14, 2007
suggestion: I made another flan recipe and added cream of coconut (sweeter and creamier than coconut milk)+ low fat sweetened condensed milk + 2 eggs + 4 egg whites + 2tsps vanilla extract
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55 users found this review helpful

Sweet Onion Pie

Reviewed: Apr. 17, 2008
Delicious! I made this into a heart healthy recipe. I used smart balance butter, low fat milk, low fat shredded cheese, 1 egg + egg whites and no crackers. I also added diced yellow and green bell peppers and 1/2 tbsp sugar. Definitely try!
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41 users found this review helpful
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Baked Coconut Chicken

Reviewed: Mar. 23, 2008
WE LOVED THIS RECIPE! Salt would make this recipe perfect (but lack of salt isn't enough to demote it to 4 stars). Salt helps to compliment the sweetness. Salt your chicken before marinating in the coconut milk. Add a little salt to the breadcrumb mixture. The ginger snaps add a wonderful flavor and this recipe would be lacking without them (since the ginger snaps have a nice spiced and sweet flavor). THe baking method is great, just coat the pan with coconut milk (don't drench the chicken) and it will be perfect. Don't forget the pats of butter ontop of the chicken while cooking:). We loved this N*R recipe...do try!
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39 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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30 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
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Moroccan Fig Pork Roast

Reviewed: Jul. 14, 2010
Seeing as my review is the only one I am not sure why this recipe has a 1 star rating. With that said this was a very tasty dish which gave me wonderful ideas! First the combination of seasonings in here superb, the sauce is wonderful. The pork (which I used 2lb) is thick enough that it either needs to be brined for a few hours or rubbed with kosher salt the night before. The method in which this is prepared would make a wonderful chicken or beef stew. Don't pass this up and with the exception of the salt, don't change anything, especially the cooking preparation! **I also substituted apricot preserves this time for the fig compote**
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20 users found this review helpful

Schnitzel with a Twist

Reviewed: Jun. 28, 2010
This was delicious! I didn't know what greek seasoning consisted of so I kept it simple with salt, pepper, and some garlic powder directly on the pork. The buttery crackers work wonderfully as a coating which I did as directed with pepper and not as directed with a little garlic powder. The only issue...they cook quickly and burn before allowing the pork to cook fully even with the instructions followed. My recommendation, is to either use the traditionally thin schnitzel (I did a non-traditional 1/2") or saute the schnitzel till golden brown on both sides and pop in a preheated oven for 10 to 15 minutes. A definite must try!!!
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19 users found this review helpful

BBQ Sauce to Live For

Reviewed: May 11, 2002
You may use any barbeque sauce that you want for this recipe. I typically use honey or brown sugar. They also exists many types of duck sauce, I use a duck sauce that is yellow in coloring and tends to have a sweeter taste...the brand I use is "Dai Day Duck Sauce"
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19 users found this review helpful

Grandma's Best Zucchini Bread

Reviewed: Aug. 6, 2009
ok, so I found this place that has huge and cheap zucchini's and I decided to make a few different bread recipes. Delicious, especially with the dates...I am all about dates! The only thing I did different was to up the cinnamon and nutmeg...other than that, this is a gem :)
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18 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
Photo by The Messy Cook

Mint and Fruit Smoothie

Reviewed: Mar. 24, 2008
Not only is it healthy it is delicious and beautiful! It looks like it has confetti in it, so light and refreshing. I used regular applesauce because we didn't have unsweetened. Still turned out great! Other than that, I followed the recipe exactly.
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14 users found this review helpful
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Cornflake Bacon Cookies

Reviewed: Jul. 14, 2008
what a nice and different twist on a cookie. Just made them tonight for the upcoming weeks breakfast snacks and ate 3 a piece! Nice combo of crunchy, salty, and sweet. So easy to make to! We used golden raisins instead cause that is all we had and we use microwavable bacon cause its faster:).
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13 users found this review helpful

Zucchini-Raspberry Bread

Reviewed: Aug. 6, 2009
i don't know what the other review was talking about. I love zesting things, so I was all for the lemon zest. And I was surprised by the raspberries and they complimented the bread well. And I think the other reviewer must have used regular flour instead of the self rising flour (which has baking powder and salt in it!). Do try :)
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12 users found this review helpful
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Pear and Blue Cheese Pastry Triangles

Reviewed: Jul. 28, 2008
ABSOLUTELY DELICIOUS! The pear has such a subtle flavor that the combination with onions and blue cheese make the perfect compliment. These little pastries will not last long and they reheat very well.
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12 users found this review helpful

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