Jane Ruby Profile - Allrecipes.com (10366152)

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Jane Ruby


Jane Ruby
 
Home Town: Cleveland, Ohio, USA
Living In: Phoenix, Arizona, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Walking
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Recipe Reviews 57 reviews
Healing Cabbage Soup
I didn't read the directions correctly--only added 1 quart of water. DIDN'T MISS the other quart. I threw in 4 carrots because I needed to use 'em up. Other than that I stuck to the rest of the recipe. YUMMERZ! Think I'll add corned beef next time. Thanks for sharing.

0 users found this review helpful
Reviewed On: Mar. 16, 2014
Chef John's Tzatziki Sauce
Eh, a little too lemony for me. The cuke flavor just didn't dominate, nor did the mint or dill. I'll tell you what saved this. I made it again using dill pickle juice instead of the lemon (straight from the pickle jar). Much better!

0 users found this review helpful
Reviewed On: Feb. 14, 2014
Slow Cooker Pulled Pork
I've used this recipe a few times now, experimenting with different cuts of pork. Most recently I used pork sirloin because it was on sale. Any can of regular (not sugar-free) soda will work--the acidic soda water does the tenderizing and the flavoring does the, well, the flavoring. I've used Coca-cola, Seven-up, and Dr. Pepper so far; all with excellent results. Regardless of flavor the pork stays moist and tender when under the influence of soda pop. The barbecue sauce usually overpowers the soda taste anyway, so you can't go wrong. Here's a tip: leave everything in the crockpot when shredding the pork. If you have any excess liquid after shredding(and most often I don't), then just drain the juices. Why dirty up an extra skillet when you don't have to? Here's another tip: toast the buns before slapping on the pork. The dryer bun holds the sauce better.

2 users found this review helpful
Reviewed On: Feb. 13, 2014
 
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Cooking Level: Intermediate
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