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 68 reviews
Kroppkakor - Swedish Potato Dumplings
The easiest segment of this recipe was making the filling. I laid out the salt pork and onions on a foil-lined cookie sheet and baked it in a 375F oven for about 15-18 minutes. The rendered fat fried up the onions perfectly. I transferred pork and onions to a large shallow bowl using a slotted spatula. Boiling and mashing the potatoes took a little more labor, but making the dough was the hardest. Even after adding 2 cups of flour the dough was too sticky! After kneading for over 1/2 hour, I gave up and let it rest for an hour with no improvement. Maybe using Russet potatoes was a mistake. If I make this again, I'll try a less-starchy potato and use a Kitchen Aid Mixer Master with a kneading blade. Stuffing the dumplings took another hour because of all the rolling in flour to prevent my fingers from caking up. After boiling the dumplings as directed, the dough was still sticky to the touch! Determined to save this project after all the time and labor, I transferred the dumplings to the foil-lined cookie sheet containing the pork grease. I baked the dumplings at 375F for 20 minutes, turning the dumplings after 10 minutes. The dough finally firmed up with a crispy texture and golden brown color like pan-fried pierogis. As much as I prefer scratch recipes, I may just resort to potato flakes or frozen hash browns. My shoulders and back are sore...think I'll go lie down.

0 users found this review helpful
Reviewed On: Nov. 21, 2014
Cabbage Roll Casserole
Made this for dinner last night. Subbed tomato soup for tomato sauce because that's how my Mom did it (and it was sooo good that way). I also used vegetable broth instead of water because I wanted more flavor, just not more "beefy" flavor. I spiced the ground beef with Montreal Steak seasoning and jazzed up tomato soup with 1 TB. Worcestershire sauce. Five stars for a great base recipe that allows for each family's preference of seasonings.

2 users found this review helpful
Reviewed On: Nov. 18, 2014
Mom's Favorite Baked Mac and Cheese
Made the sauce for 24 servings (without the onions), using 3 X 16 oz. boxes small penne pasta. So I made half the sauce for the amount of pasta. Forgot to grease both my 13X9X3 pans, but they still cleaned easily. My larger batch of cheese sauce required a LARGE saucepan, which filled 3/4 full (8 cups of milk and 32 oz. of processed cheese) before I even added the shredded cheddar cheese. No problem; with the pasta already in my baking pans I added shredded cheese directly to pasta and hand mixed. I then poured the milk/cheese sauce over the pasta. I folded the pasta to ensure good coating of the pasta. I covered the pans with foil and baked as directed. Both batches of mac and cheese came out moist and smooth. Served it to a church youth group of 25, with no leftovers! Gonna make this one again for my family, but I'll jazz it up even more with sharp cheddar and maybe some hot sauce.

0 users found this review helpful
Reviewed On: Nov. 10, 2014
 
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