Rumaki Variations

Crowd Pleaser. Try brushing with terriayki glaze prior to baking.

After reading the reviews I realized there was a need for a sauce. On the pineapple rumaki platter, I striped dijon mustard & barbeque sauce. With the water chestnut rumaki I added an inch of green onion in the roll & served them on a platter with a bourbon sauce. Oddly enough, I had two different brands of bacon that I used & found that they did not brown up the same way. Overall, easy, fast & well received.

This is a party staple. My husband requests that I make this every time we have friends over. I also used soy bacon for my stepdads serving and I baked it alongside the regular bacon and it turned out fine

I’ve made scallops wrapped in bacon before but didn’t think to add pineapple and waterchesnuts. I had to cut my sea scallops in half because they were huge. I didn’t let them sit out too long and the leftovers were yummy the next day.

I made these for Thanksgiving and everyone loved them. Now we are making them again for my sister’s X-Mas party.

I have tried about ten or so recipes of these guys and everyone is unbeliveable!!! I wish they were on the air more and at better times.

Lacking flavor but adding some barbecue sauce as perviously recommended or any other spice blend might just do the trick. I agree, please just review the recipes so that ratings are accurate. If you want to congradulate Steve and Dan, find some other way.

This is already on my menu for Christmas Eve. I also make a variation with a almond inserted into a date which gets great reviews. Love the show!

I’ve never liked traditional, chicken liver rumaki. This is a great variation.

Congratulations! Your new show is a hit.

I’m loving your easy recipes. Keep them coming!