Rollin Recipe Reviews (Pg. 1) - Allrecipes.com (18275098)

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Best Cream of Potato Soup

Reviewed: Jun. 25, 2012
I am the "Head Chef" for "Salem-Keizer Meals On Wheels" in Salem, Oregon. I made this soup today and it was everything that you said it was. The only thing missing in mine was the thyme but It was still five stars. I changed the servings up to 20 and actually made enough for 25 people. Good thing I did because it sold out in 90 minutes. Well done Kevin and many thanks for sharing from me and 25 full bellies.
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1 user found this review helpful

Bright Blue Monday Cake

Reviewed: Nov. 3, 2010
Well I'm not sure what to think just yet. I followed the recipe with no changes for the first time. It is moist. It could definitely use some vanilla. It's not bad, I'm just not finding it up to par for a coffee cake. Something is missing. I will make this one again and play a little.
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3 users found this review helpful

Brown Jug Soup

Reviewed: Oct. 30, 2010
Delicious soup. Very easy to make. I have never been very good at making soups or gravies. I looked it over, had all of the ingredients and decided to give it a go. Since my wife loves soup, even if it wasn't all that good it would still get eaten. Everybody loved it! This one will go in the comfort food file and be cooked often. Thank you Jackie for such a great recipe. I made this soup again (a week later). Today I did everything as per the directions except I used a head of fresh cauliflower from the farmers vegetable stand. Once again, "souperb". Did not have to add any seasonings or even salt. Thank you Jackie for a perfect creamy cheese based soup that I can do just about anything to without worry of ruining it.
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5 users found this review helpful

Creamy Rice Pudding

Reviewed: Apr. 5, 2006
Since I like mexican food so much I thought I would give this recipe a try bein it's "rice" and all. I didn't like it. Not for desert at least. It's not a bad breakfast food. I ate the leftovers the next morning. It takes too long though to be cooking for a weekday breakfast. And if I'm going to take this kind of time for a weekend breakfast it sure won't be rice pudding. I will not make this one again.
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5 users found this review helpful

Granny's Corn Flour Tortillas

Reviewed: Mar. 25, 2006
I gave three stars because I'm just not sure yet. The reviews give high ratings and excellent comments so I must have done something wrong. I will make them again and see how it goes. I will also go get me some kind of cast iron skillet. I cooked for many years with cast iron so I'm very familiar with it. I lost all my cast iron in a recent move and just haven't gotten any more. Ok, I got the cast iron from a friend(seasoned about 10 years) and followed the recipe carefully. I did not like the way they turned out again, even with the cast iron. I like corn tortillas, and flour tortillas. But I don't like cornmeal tortillas.
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17 users found this review helpful

Wacky Cake VIII

Reviewed: Mar. 15, 2006
This is the one my mom makes and I was happy to find it here. I made it today for an after dinner treat but it didn't make it that long. Too yummy! I have never had it with any frosting of sort so I decided to top it with a thin chocolate icing used on "Texas Cake" and it was mouth watering. WARNING, if you make this cake, as I learned long ago, DO NOT OVER MIX the batter. It just needs to be blended and it's ready for the oven.
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28 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: Mar. 15, 2006
Not bad, not bad at all. This is a keeper.
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1 user found this review helpful

Black Chocolate Cake

Reviewed: Feb. 12, 2006
I gave it three stars because it looks fantastic, yet I haven't had a chance to taste it. The full one cup of cocoa instead of the traditional quarter to a half really gives this cake a rich dark color. Valentines day is upon us so I have to make my sweetheart something pink. So, this cake is in the freezer for use another day. Anyone have a good recipe for cherry cake?
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2 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Feb. 3, 2006
My family and I thought it was good. Not spectacular but not bad either. I read the reviews and used three tsps of garlic because most of them thought it needed it. I thought that was a mistake. I will make it again only with the two tsps like the recipe calls for. Hey, pretty good eats. We'll do it again. Thanks for the recipe.
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1 user found this review helpful

Chantal's New York Cheesecake

Reviewed: Jan. 16, 2006
I gave it two stars because it tasted "like" cheesecake, but that's the only reason. I was hesitant at first as with most recipes. I was puzzled by the use of milk with the sour cream. I was also curious about the amount of flour, and extra 1/2 cup sugar. Now I'm no stranger to cheesecake. I used to own a bakery up in Washington and I made close to 20 different varieties of cheesecake, most of which were customer requests and were sold by the whole cake. Enough of me. I was diligent in following this recipe as directed and it "fell flat". Here's why: The heat is too high (burns cake), the milk creates too much moisture and it takes too long to cook, too much flour made it too dry, and I don't know if it was the flour, or the extra 1/2 cup sugar, or the milk but it was hard to get the flavor and texture of the cream cheese to jump out at you. I think the people that are giving this recipe five stars really need to try some other cheesecake recipes and then rate this one. Okay, thanks but "no thanks".
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220 users found this review helpful

Country Quiche

Reviewed: Jan. 12, 2006
Over all a good recipe. I blended all of the ingredients in my new "Bullet". If you have one don't use it for this or you'll have mush as I did. I couldn't find the bacon or the sausage that I added after the "Bullet" was done. I think I will add two more eggs next time to see if that gives it a little more volume. Plus I'll mix it by hand. Not a bad quiche Angela. Thanks for the recipe. Oh. watch your cooking time. I had it in for 20 minutes. I ate it but I think it would have been too brown for company :)
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19 users found this review helpful

Gloria's Sausage Gravy with Biscuits

Reviewed: Dec. 26, 2005
I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits, or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make.
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49 users found this review helpful

Super Sausage Gravy

Reviewed: Dec. 26, 2005
This is like the sausage gravy that you'll find at your favorite greasy spoon! That say's a lot. All you have to do is get the salt and pepper to your liking. Personally, I like a little less sausage in mine. I also like to add a little Tobasco sauce to mine at the table. But over all this is the sausage gravy that my family gets when I fix biscuits and gravy for breakfast.
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10 users found this review helpful

 
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