Jane Guzauskas Ruby Profile - Allrecipes.com (10366152)

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Jane Guzauskas Ruby

Jane Guzauskas 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 79 reviews
Vegetable Lovers' Fried Rice
Five stars for the base recipe; it allows adjustments for taste preferences. I don't fancy bamboo shoots, but do fancy cabbage and water chestnuts. Not a big fan of soy sauce-colored eggs either, so I left the soy sauce in the bottle for last seasoning step. I loved one reviewer's idea of julienning the carrots--keeps 'em crunchy. I seasoned the rice with a quarter teaspoon of "Five Spice" (contains ginger and star anise) at the last 5-minute heating/stirring step. Perfect rice, great veggie textures, and mouth-watering flavor. I served it as a side to lemon/pepper-seasoned chicken thighs (had to serve separately to accommodate my vegetarian dinner attendees). I'll make this again!

1 user found this review helpful
Reviewed On: Feb. 22, 2015
Jambalaya With Shrimp
As mentioned by other reviewers, this is a great basic recipe that allows for versatility and seasoning according to each cook's tastes. Using a 12 inch electric skillet with glass cover really helps control the heat and moisture. I chopped 4 snacking peppers (those small, red yellow and orange peppers they sell in produce) and sauteed with the onions. I had leftover rice (from a previous meal) so didn't use the broth nor did I need flour for thickening. A can of petite, diced tomatoes provided enough liquid. I used andouille sausage instead of ham. I seasoned with 5 shakes of chipotle pepper sauce, 1/2 tsp. chili pepper flakes and 1/2 tsp. of garlic powder. Because my rice was already cooked I only needed to simmer the mixture for about 5-7 minutes to heat everything. The color of the combined ingredients made for a festive presentation!

0 users found this review helpful
Reviewed On: Feb. 9, 2015
Asparagus Roll Ups
Made this because asparagus was only $1.99 a bunch. I heated the asparagus spears in the microwave for 2 minutes in a glass tray and plunged in ice water. Superb color. I used seedless rye bread because it was heartier. After flattening I spread bread with cream cheese and sprinkled with freeze-dried chives (I felt mixing cream cheese with chives was not needed). Didn't have bacon, but I used ham slices and gruyere cheese to wrap asparagus. I followed the rest of the recipe. Came out great! Served with chicken noodle soup (no chicken, just broth, noodles, mushrooms, carrots and peas. Great dinner--will make again!

1 user found this review helpful
Reviewed On: Jan. 28, 2015
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Cooking Level: Intermediate
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