Rolling Alaskans Recipe Reviews (Pg. 1) - Allrecipes.com (10333665)

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Cajun Spice Mix

Reviewed: Oct. 25, 2013
I love this recipe. I use it to dry rub everything! We cut down the cayenne pepper to 1/8 tsp for the kids. (Can always add more!) I like to can pork when it's on sale. I'll cube it and use this dry rub and some liquid smoke and bake in a covered pan. Then I pressure can it. It comes out just like pulled pork! You can do the same thing with this recipe by putting this dry rub on cubed pork with a little liquid smoke in a slow cooker all day. Awesome faux pulled pork!
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Brown Sugar Cookies from Crisco® Baking Sticks

Reviewed: Jul. 17, 2012
These cookies are very bland and do not taste good at all. It is a simple recipe and the cookies are basically fool proof, but they really do taste "empty" and as the other reviewer mentioned, you can taste the shortening. I like sugar cookies normally, so that is not the issue. I first baked them without salt as other reviewers recommend and thought perhaps that was why they were flavorless so I did a quick second batch with salt; which were just as bland. Perhaps almond flavoring or coconut, but then that would not be this recipe.
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3 users found this review helpful

Dad's favorite Meatloaf

Reviewed: Apr. 25, 2012
This is our favorite recipe for meatloaf! The list didn't separate it out, but the ingredients for the meatloaf and the ingredients for the glaze switch there between the bullion cube that goes in the meatloaf and the second listing of the ketchup that's for the glaze.
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1 user found this review helpful

Quiche

Reviewed: Jan. 27, 2012
This is an excellent base recipe, exactly as it is written, for quiche. It tastes best with cream or half and half as the author suggests. I found a non-frozen quiche baked for 1 hr 15 min at a 325* oven turned out great. I have never actually frozen this recipe, I imagine it would take longer to bake if it were frozen. For my personal preference, I use a rice crust made with over cooked rice, 1 egg & a pinch of onion powder minced with a pastry blender and pressed into the pie pan. When I mix it, I omit tossing the cheese with flour making it gluten free. I like to add a pinch of white pepper to the egg mix, then I just use the cheese, meat and veggies I have on hand.
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5 users found this review helpful

Beer Batter Waffles

Reviewed: Oct. 20, 2011
I did the + 1Tbsp Baking Powder & + 1tsp salt to make my all purpose flour self rising. This recipe results in a super light waffle. When mixing, I stirred by hand and I was very careful to not over stir so they aren't tough. You can definitely smell the beer when you're cooking it, but eating it you do not taste the beer. I used a regular beer the first go around and after that cheap beer purchased for the recipe, always warm beer though, I think that helps with it being fluffy. Super yum! Edit- Try stirring in chopped ham and shredded cheese and serving with salsa, amazing!
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7 users found this review helpful

Sauteed Green Beans

Reviewed: Apr. 1, 2010
I used fresh green beans and boiled them first with bacon chunks in it. Once they were al dente I strained them and then put them in the skillet with melted butter and added the almonds. Sauteed until the almonds were browned. Even my texture sensitive child ate these!!! Boiling the bacon with the beans alleviated the greasy beans and the butter was not heavy at all without the bacon grease. I would have probably liked the bacon to be a little more done/crisper in appearance/texture but I would rather have the bacon kind of blah (all the flavor was still there) than have to deal with the grease.
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1 user found this review helpful

Marzetti® Ultimate Chicken

Reviewed: Feb. 11, 2010
This one is a 3-4 star dish in reality. As other reviewers noted it is rather bland, relying on the granny smith and blue cheese for flavor. The granny smith is critical for that strong, tart contrasting flavor. The subtle celery flavor was a nice texture addition. I followed the recipe only adding some broth to the celery/apple/shallot saute to keep the pan scrapings incorporated (used a cast iron skillet). It was a nice flavor all in all and plated beautifully (mine would have plated much nicer had I used a non stick skillet). I think next time seasoning the chicken a little more with perhaps some onion powder? and using the red onion option (vs. the shallots) for some color would be a nice change.
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17 users found this review helpful

Southern Pulled Pork

Reviewed: Jan. 20, 2010
Definitely a keeper of a recipe! The kids were head over heels for it. I only made one change which was using chicken broth to cook it in, I would have used vegetable if I had it. I didn't tweak any of the spices or other items and even put in the whole onion. I have never cubed pork ahead of time, what a great method, the flavor was consistant throughout the meat. The flavor was incredible without any sauce. (I used the cajun seasoning recipe from this site as well.) We served it on potato buns with Sweet Baby Ray's. The sauce worked with this recipe. I would not change a thing. I think the previous poster that pointed out this is the base recipe was spot on. It is outstanding for that and will give you that pulled pork flavor and incredibly tender meat, like it has been on a grill all day.
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14 users found this review helpful

Buffy's Refried Beans

Reviewed: Mar. 16, 2009
This is a good simple recipe that holds true to refried beans. I didn't have lard on hand so I used butter. I've watched women make refried beans in the villages of Mexico with just plain old vegetable oil, so that is an option in a pinch too. When I cooked these I mashed them with the back of the spoon to expedite the process. Super easy & tasty! To give them a little more flavor without adding texture, I added a couple spoons of the watery juice from some salsa. **update** I tried again with lard, like the butter version better. Also, a pinch of episote helps to make it a little more authentic tasting. Salt IS important. I made Texas style baked beans for my DDs B-day one year and all the neighbor kids thought the silly gringa mixed up the sugar with the salt, LOL!
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92 users found this review helpful

Harvest Pork Stew

Reviewed: Sep. 6, 2008
Really just average. I added 1/2 tsp of pepper, worcestshire sauce & more salt. That seemed to compensate for the lacking flavor. I also stirred in some milk and a couple tablespoons of flour at the end like others suggested to thicken it up. Those things brought the recipe up to a 4 star but as it is written it is definitely only a 3.
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2 users found this review helpful

Alfredo Sauce

Reviewed: Aug. 24, 2008
Wow, very, very nice recipe. I used half & half and only about one cup of grated cheese, mostly romano with the parmesan. (Changes were just due to what was in the house.) I think the key was whisking the entire time and definitely simmering the butter/cream mixture for the full 5 minutes. The consistency was perfect. The only change I would consider is possibly a pinch of white pepper. We served it over fresh pasta and it was absolutely maarvelous. A great flavor blend that was not overpowering.
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Ham 'n' Cheese Biscuit Twists

Reviewed: Apr. 26, 2008
Very Yummy, kids just inhaled these! I modified the recipe to make pockets with a filling instead of twists because I couldn't get any spread. I rolled the crust out to 9"x9" & cut into 4 pieces. I put a heaping tablespoon of filling on each & folded to form a triangle crimping the edges with a fork. Fabulous hot & Great cold, too. Cold I served with a honey mustard dip. I would recommend finely grating the cheese for the biscuit. For my filling I used: sliced deli ham chopped, grated manchego cheese, chopped onion, a spoon of mayo & Salt & pepper. Can't decide 4* or 5*, likely would be pretty bland with just ham spread.
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24 users found this review helpful

Chocolate Sheet Cake I

Reviewed: Apr. 4, 2008
After the first batch I made some modifications. The recipe as is is a little bland and does not rise very much. I am making cupcakes doubling the recipe (first try was single recipe). For a double recipe: I add an extra egg and 2 tsp vanilla, I substitute butter for margarine and use 1/2 brown sugar 1/2 white sugar, then I use heaping measurements for the baking soda, cinnamon & cocoa. Double recipe makes 32 FULL cupcakes.
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6 users found this review helpful

Sweet Bacon Wrapped Pork Loin

Reviewed: Mar. 30, 2008
I didn't think this recipe outstanding, I really felt it was missing something but my kids all loved it. And pleasing all of them (21, 8 & 6) with one dish is not an easy thing so I will give this a 4*. I followed the recipe exactly except for the raisins (they aren't available here). I did use an immersion blender on the sauce and covered the pan for the majority of the cooking. As a result the sauce did not burn to the bottom and I was able to continuously baste it. While I am not a raisin fan, perhaps thats the flavor I was missing? We will be making it again since the kids loved it so much and really it wasn't bad at all.
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3 users found this review helpful

Italian Style Sausage

Reviewed: Mar. 30, 2008
Very good sausage! Where we live (Mexico) Italian sausage is not readily available but some comfort foods from home (like meatloaf) really need it. Never would I have considered actually making my own! Very easy recipe. I go a little heavy on the spices and use fresh garlic & onion. A word of warning, I am accustomed to sausage with a longer shelf life because all of the preservatives. Just takes a little adjusting to remember to freeze what you aren't going to use right away, besides, it freezes very well.
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2 users found this review helpful

Pineapple Banana Bread

Reviewed: Mar. 23, 2008
Wow! I have now become known as the banana bread woman! (Thank You!) I make this recipe at least 1x/week now. Some things I've found: If using small eggs add an extra. Go generous on the vanilla & cinnamon. You can easily reduce the sugar to 1/2 but doing a mix of 1c very lightly packed brown & 3/4c white sugar gets the best reviews. The sugar amount is really dependent on how over-ripe your bananas (they're sweeter) are and how sweet the pineapple is. This recipe will not work with plantains. It works great with fresh pineapple. 1 1/2c pecans or walnuts is a nice addition. I like to throw in an extra banana that is just barely ripe for some whole banana chunks. The loaves made when mixed 100% by hand get better raves than if I use a mixer.
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260 users found this review helpful

Grilled Peaches

Reviewed: Feb. 1, 2008
Oh My Goodness! Totally awesome. I sell fruit and have really become weary of sweet fruit dishes, while there is sugar in this recipe, it is definitely not dessert dish. I have made this with both blue cheese and gorganzola and we prefer the gorganzola. Makes an awesome compliment to grilled fish. Only flaw is the darn smell of the balsamic vinegar while it is reducing, I am not a vinegar fan at all (yet I love these peaches)!
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3 users found this review helpful

Chicken and Dumplings IV

Reviewed: Jan. 9, 2008
I should have paid more attention to the previous review and added baking powder to the dumpling mix. Dumplings were chewy blobs. I wanted to follow the recipe as it was written. My only change was browning the chicken pieces in the pot first to add a little extra flavor. I need to find a recipe that does not call for a mix as I am not in the States & don't have access to most premade mixes & soups. Oh well.
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3 users found this review helpful

Southwestern Turkey Casserole

Reviewed: Dec. 29, 2007
My very picky 8 y.o. said, "Make this for Dinner, lunch and breakfast, too!" I barely make any changes, this recipe is perfect as it is written First time I made it I could not find canned chiles so instead used canned green sauce. Wow! This is a great recipe. We make this with chicken when we don't have turkey available. Over the years (been making it for 5 years!!) we've changed it a bit, still stick to green sauce if we have it already on hand, otherwise opening a can of chilis work well. I saute a few tablespoons of onions in butter then mix in the turkey (or chicken) with it and give it a few shakes of chili powder and paprika. If it is around the holidays, the left over olives make a nice addition over the top. It can cook *gasp* in the microwave for 15 minutes and turn out just fine! A great recipe for left over turkey or chicken, half batches are super easy with the can of combo chicken/mushroom soup.
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2 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Dec. 29, 2007
Oh wow. And I hate sweet potatoes! I have been making this for almost 5 years now. A great casserole, little close to dessert-ish but still okay for dinner. I really liked how it turns out like custard. The pecan topping sells me on this every time, it is best when doubled. I prefer to make it with the canned sweet potatoes (because I am lazy like that!) then I cut it down to 1/4 c sugar. You can cook this in a microwave and slip it in the oven to crisp the top and no one is the wiser. I originally wrote in my first review, "My 6 y.o. would likely run away if she found someplace that served this nightly (as would my husband too, LOL)!" This is still true!
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3 users found this review helpful

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