MessyCook Recipe Reviews (Pg. 1) - Allrecipes.com (19850730)

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Mexican Sour Cream Rice

Reviewed: Jun. 19, 2012
Lord help me, this rice is to die for!!! I changed the recipe a bit to fit my taste, however: I cut back on the cheese; I didn't have any cilantro, so I omitted it. I just cooked the rice as stated in chicken stock, then added in some frozen corn kernels that I thawed out, dumped in 2 tablespoons of low fat sour cream, 1 tablespoon of lime juice, a little salt, a little pepper, and ¼ cup shredded cheddar cheese. Delicious, seriously my most favorite rice.
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7 users found this review helpful

Dijon-Herb Pork Roast

Reviewed: Mar. 31, 2012
I made this pork loin recipe tonight for dinner and received RAVE reviews! This recipe is absolutely perfect the way it is - I made it exactly as I saw it listed except I didn't have any red currant jelly so I substituted seedless blackberry preserves, and I omitted the Panko bread crumbs, and made the rest as described. My husband and I both had seconds... this recipe is DEFINITELY a keeper!
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4 users found this review helpful

Baked Spaghetti I

Reviewed: Mar. 31, 2012
My husband and I made this recipe a while ago and totally loved it! We did change up the recipe to suit our tastes more as follows: no mushrooms, added an 8 oz block of cream cheese, omitted the cream of mushroom soup, added in 8 oz Ricotta cheese, and 8 oz cottage cheese. It was delicious! We layered the casserole like a lasagna - cottage cheese first, noodles, ricotta cheese, meat sauce, noodles, cream cheese, meat sauce, Parmesan cheese on top, bake until melty and bubbly. OUT OF THIS WORLD!
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3 users found this review helpful

Broccoli Chicken Divan

Reviewed: Mar. 31, 2012
I made this casserole for my husband one night (he loves broccoli) and it was a huge hit! Admittedly, I changed up the recipe a bit - Instead of condensed cream of broccoli soup, I added 1 can cream of chicken soup (what I had in my pantry), ½ block (4 oz.) cream cheese, ½ finely diced sweet yellow onion to the mixture with the chicken and broccoli, and topped it with Italian style panko bread crumbs for a different texture. Hubs said it was the best broccoli casserole he's ever had - thanks for posting this winner of a recipe!
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2 users found this review helpful

White Chocolate Macadamia Nut Cookies III

Reviewed: Jan. 19, 2012
My husband's most favorite cookie! This recipe was, according to him, the BEST white chocolate macadamia nut cookie he has ever put in his mouth. I didn't change a thing, only added ½ teaspoon of baking powder into the mixture to yield a bit fluffier of a cookie. The result? Perfectly chewy, delicious cookies and slightly puffy. My ideal! I'll be using this recipe from now on until the end of time for my husband! Thank you!
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9 users found this review helpful

Honey Butter

Reviewed: Jan. 8, 2012
Oh my goodness - so delicious! Tastes just like butter you get at the fancy steakhouses. A keeper for me for sure!
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3 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jan. 3, 2012
I made this recipe for a cookie fundraiser at my work and they were a huge hit! I wanted to do something a little bit different than the usual, expected chocolate chip cookie, so I added 1 cup of quick cooking oats and 1/2 cup of toffee to the dough before baking... the cookies were so yummy and chewy with a bit different taste. Next time I will make the recipe as-is. Delicious!
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3 users found this review helpful

French Onion Soup Gratinee

Reviewed: Oct. 13, 2011
I followed this recipe exactly and made this soup a few nights ago to break in my new Le Creuset stockpot that was gifted to my husband and I for our wedding. Wow, this soup is amazing. I didn't have a bay leaf, or sprigs of fresh herbs, so I just used the dried versions and everything tasted awesomely. Instead of 4 onions total, I used about two large (one sweet yellow, and one red) onions that I sliced super thinly and that seemed plenty for us. For the cheese component, I used two slices of Provolone topped with several slices of Asiago cheese, placed on thick slices of French bread that I had placed over the soup. I broiled under the broiler until the cheese was blistered and melty. This is the most unique and flavorful French onion soup I've ever had.
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5 users found this review helpful

Meatball Nirvana

Reviewed: Oct. 4, 2011
I was looking for a main dish to have with macaroni and cheese that I was craving, and I thought of meatballs. However, I didn't know WHAT KIND of meatball I wanted to make - Italian, Swedish...? My husband then found this recipe and decided to make it since I was in charge of the mac 'n cheese dish. Oh my goodness. This did NOT disappoint. These meatballs were so delicious I didn't even need any sauce to serve them with. They were moist, perfectly cooked but not overcooked, with great flavor balance and texture... and a nice, subtle, palate-warming heat at the very end of the bite right as you swallow. Basically - these meatballs are amazing. If you're looking for a basic go-to meatball recipe, look no further... these meatballs are ANYTHING but basic.
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4 users found this review helpful

Buttery Corn Bread

Reviewed: Oct. 4, 2011
This was the best, fluffiest, perfectly sweet, light cornbread I have ever eaten. I followed other reviewers' suggestions and added a huge squirt of honey into the batter right before I poured it into the baking dish and oh my... it was DELICIOUS!!! A must have for a nice big bowl of homemade chili on a chilly fall evening - and that's exactly how I served it!
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4 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Aug. 21, 2011
Best cheesecake I have ever put in my mouth, hands down! I guess I am rating MOST of this recipe, I cooked it as stated in the recipe and used majority of the ingredients listed in the recipe, but I made two modifications: 1) I added 1/3 c. + 2-3 TBSP sour cream to the cheesecake mixture, and 2) instead of cooking down fresh raspberries, I took a shortcut and used store bought raspberry preserves. Otherwise, did exactly as stated, totally delish.
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5 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Aug. 14, 2011
The best macaroni I have ever had!
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4 users found this review helpful

Slammin' Salmon

Reviewed: Aug. 14, 2011
THE BEST FISH I HAVE EVER HAD, hands down.
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3 users found this review helpful

Chewy Coconut Cookies

Reviewed: Jun. 18, 2011
I had been craving coconut for a while now since it's now warm outside, and decided to look up a great recipe for a coconut dessert - when I stumbled across these cookies, I knew they were it! I decided to change a few things up and do my own thing. I added some chopped up macadamia nuts into the batter with the coconut, then baked them as specified in the recipe. After the cookies came out of the oven, while they were cooling, I melted down some white chocolate chips with a bit of heavy cream and drizzled it over the tops of them after they were cool - delicious!!! Next time, I won't make any modifications and just bake them as specified because I know they will be so yummy! This is my go-to coconut cookie recipe!
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10 users found this review helpful

Classic Pancakes

Reviewed: Jun. 12, 2011
I had been searching for a quick, easy, go-to pancake recipe for a while when I stumbled across this recipe. My fiance is allergic to a specific ingredient in most instant pancake mixes - i.e. Bisquick, things like that, so I was very excited at the prospect of being able to quickly mix up an easy pancake mix within 5 mins for an easy breakfast. We followed a couple of other reviewer's suggestions and now add cinnamon to our mix every single time we make them - adds a great, complex flavor to the great simplicity of the recipe without overpowering it. One day we even added some chocolate chips to the batter for something different! When we make this recipe, we usually use our generic 1% milk and it turns out fantastic! This recipe is very forgiving, so don't be afraid to experiment with it - it can lead to some wonderful meals.
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5 users found this review helpful

Dirt Cake I

Reviewed: Jun. 12, 2011
I'm definitely a dessert girl, through and through, and growing up in North Carolina most of my life I have become well-acquainted with dirt cake at school bake sales, outdoor barbecues, and family reunions. I, however, had never made dirt cake myself before and was looking for an easy, straight-forward recipe that I could adapt to my own personal tastes... this one is it! I made a couple of substitutions, however. Instead of just using vanilla pudding, I decided to use BOTH vanilla and chocolate! I just mixed the two puddings together with milk and added the whipped topping, like the recipe calls for. If you don't have a food processor, or, like in my case, you don't have a food processor that is very big, filling a Ziploc baggy full of the cookie and crushing them with something heavy - I asked my fiance to do it for me - will work just fine! :) I took this over to my future-in-laws for dinner last night and it was a big hit! Next time, I think I will try using peanut-butter flavored pudding instead of the vanilla or chocolate for something different - a Reese's type dirt cake. Definitely worth a shot, I say. Can't go wrong with peanut butter and chocolate! Mmm!
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6 users found this review helpful

Greg's Southern Biscuits

Reviewed: Jun. 12, 2011
I have made these biscuits twice now - both times within ONE week! Originally, I am Southern-raised from NC, now living in CA, and I had been looking for some good old-fashioned Southern buttermilk biscuits to make for myself since they are basically nowhere to be found in Northern California. I stumbled across this recipe and couldn't wait to try it! I made a few substitutions - namely, instead of lard, I used 100% vegetable shortening. The first time, I made these exactly as the recipe stated. I was pleased overall with the consistency and the texture of them - just as the recipe described - but I felt it was missing something for my personal taste - namely, I thought the taste was a bit too... floury. I wanted more of a melt-in-your-mouth buttery flavor. The second time I made these, I used way more butter than shortening, in fact, I nearly doubled the amount of butter that I put into them (hey, I'm from the South - I enjoy my buttery buttermilk biscuits!) and they turned out phenomenally! In retrospect, I realized that I should have perhaps bought and used butter-flavored shortening instead of flavorless, but that's what recipes are for - trial and error. I highly recommend using mostly butter in them, however, because the flavor is so moist, decadent, and reminds you of home. I froze my butter and shortening beforehand and just used a cheese grater to grate the desired quantities into the recipe. I highly recommend doing that, as well - the biscuits come out so fluffy.
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60 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Jun. 12, 2011
I have made these rolls twice now (twice in ONE week!) and absolutely loved them both times. The rolls came out perfectly cooked and so easy! I created a few substitutions of my own in the recipe - I added a bit more brown sugar, cinnamon, and butter than the recipe calls - for for the filling because I love my cinnamon rolls very gooey and yummy. As an added twist, I also added in about 4 ounces of cream cheese into the filling as well (after letting it soften, I mixed it into the brown sugar, butter, and cinnamon, then spread it onto the dough). The second time I made the rolls, I had some extra filling left over, so I decided to make a custom form of cream cheese icing for the rolls. I took the filling, added the rest of the package of cream cheese into it (the remaining 4 ounces in the package), a dash of milk, some powdered sugar to taste and mixed it all together by hand until it came together into a thick frosting consistency. After the rolls came out of the oven, I slathered it on them and let it melt all over - super gooey and delicious! In my opinion, way better than Cinnabon! (I would provide measurements of my substitutions, but I just add in what looks about accurate for my personal tastes and go with it - don't be afraid to experiment! These rolls are very forgiving and stand up to anything that I've tried!)
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18 users found this review helpful

Virginia Clise Bread

Reviewed: Jun. 12, 2011
First of all - yum! I scaled down the recipe quite a bit - yielding exactly 12 rolls. I followed the measuring instructions of another reviewer who scaled it down as well, turned out fabulous. The only thing I did different was that I used butter in the place of shortening. I added a little more melted butter than the scaled down recipe originally called for (instead of 1/4 cup, I used about a 1/2 cup). Very easy to make if you are willing to take the time - well worth all the effort it takes! I baked them exactly 20 mins and as soon as I took them out of the oven, I brushed the tops of them with melted butter - amazing!!!
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4 users found this review helpful

 
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