Jane Ruby Recipe Reviews (Pg. 1) - Allrecipes.com (10366152)

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Apple Cole Slaw

Reviewed: Jun. 26, 2014
I was a bit wary of the complexity of flavors, but I tried the recipe as written. Turned out delicious. I think the slaw sauce was key. I spiced it up with California Seasoning Salt (Pepper, salt, garlic, lemon zest). Using the freshest veggies also helps. The apples and mayo reminded me of Waldorf salad but so much better! I will use this recipe instead of the traditional Waldorf recipe. Oh yeah--one tip: make sure you toss apples in lemon juice before adding rest of ingredients. It'll prevent browning if your slaw is being stored for a few days. I paired this slaw with cayenne spiced tilapia.
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Polish Sausage and Pierogy Haluski

Reviewed: Jun. 22, 2014
I made a gluten-free version of this by subbing steamed cauliflower (al-dente) for the pierogi. I added the cauliflower after the kielbasa pieces. Just added freshly ground pepper as the kielbasa and butter has enough salt flavor. Great taste without pirogies.
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Photo by Jane Ruby

Stuffed Bell Peppers, Greek Style

Reviewed: May 24, 2014
Read the recipe and a bunch of reviews. I started with ground lamb and onions. The browning went well, so I looked for my jar of cinnamon sticks--OH NO--ran out of sticks, so I couldn't try the cinnamon suggestion. Looked for my mint and all I could find was a bag of TAZO mint tea. It contained dried spearmint, peppermint and tarragon. OK, worth trying. I cut open the bag and used about 1 tsp. of the dried tea. Sure smelled good sprinkling on top of the lamb/rice mixture! After 15 minutes the rice was a little gritty, so I added another 1/2 cup of water and simmered another 15. The rice softened much better. I halved and gutted 3 green peppers but only had enough meat mixture to fill 5 halves. No problem; I saved the extra half for another cooking adventure. I didn't have chicken stock or broth but I did have a can of CAMPBELL'S Tomato Bisque. I whisked the condensed soup with 1/2 can of water and used that instead of the broth/diced tomatoes. Was I a ??????? for deviating? Only time will tell. Loaded everything in the crockpot because in Phoenix we don't use ovens between May and October. Set for High for 2 hours and the meal came out yummy (without the feta cheese because I'm more of a fontina lover)!
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Slow Cooker Teriyaki Pork Tenderloin

Reviewed: May 6, 2014
Love the flavor of the sauce! I didn't have fresh red chiles, so I used red chili flakes instead. I rubbed about 1 tablespoon of the flakes onto the pork before placing into the crockpot (no, I didn't braze the pork). I used the juices of the pork instead of chicken broth. I used a whole bottle of teriyaki sauce. I removed the pork after 4 hours, reduced the crockpot to "heat" and added carrots, onions, and green peppers to the juice. I let the veggies simmer for another hour before returning meat and simmering for another 10 minutes. I served the meat mixture over brown heirloom rice, and dinner turned out perfect!
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Healing Cabbage Soup

Reviewed: Mar. 16, 2014
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.
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Chef John's Tzatziki Sauce

Reviewed: Feb. 14, 2014
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!
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Slow Cooker Pulled Pork

Reviewed: Feb. 13, 2014
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.
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Spinach Lasagna III

Reviewed: Feb. 7, 2014
I used this as a basic recipe because my ingredients were slightly different. I used 3 of those 6"X6" lasagna noodle "sheets" that I softened in water in the microwave. I greased an 8"X8" glass dish for building the 3 layers of noodle/sauce/cheeses. My husband had a carton of grilled vegetables from a local "Fresh and Easy" market, so I chopped grilled eggplant, green pepper and red onion and mixed in with the spinach/ricotta cheese mixture. I had to scale back on the ingredients because I had a smaller bake dish (only needed 1 cup of ricotta for example). The parmesan cheese tastes salty enough, so I backed off on the salt (didn't need to salt the water for the noodles either). Salt is so over-rated; I found that pepper and garlic powder is all I needed to spice this up. I uncovered the dish during the last 15 minutes and sprinkled one last layer of mozzarella cheese. The lasagna turned out perfect for slicing and tasted great. Will make this again!
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Italian Breaded Pork Chops

Reviewed: Jan. 29, 2014
I lightly seasoned 6 thinly sliced pork loin chops with garlic salt and pepper for about 1 hour before flouring. I then egg washed and laid the chops onto italian panko bread crumbs (the only kind I had). Because my chops were basically cooked through after frying, I finished them in a foil-covered baking dish in the oven at 250F for an hour. HERE'S A TIP: Use a two-prong fork (instead of tongs) to fry breaded meats (chicken, veal, pork, etc.); it minimizes breading loss when handling/turning the meat. ANOTHER TIP: Limit pushing or sliding the breaded meat in the skillet. The oil should prevent sticking if the heat is not hotter than medium, which brings me to YET ANOTHER TIP: Don't get impatient and turn up the heat. Keep it at medium or low-medium heat to get the best golden-brown breading that won't stick to the skillet!
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Baked Teriyaki Chicken

Reviewed: Jan. 23, 2014
Made this for dinner, and added extra garlic as suggested by one reviewer. I used the same amount of ingredients but for only 6 chicken thighs. Tasted the sauce after heating and thought it was too "vinegary," so I added 1/4 cup of agave nectar (just to finish up the bottle of nectar in my fridge ). I followed another reviewer's suggestion and foiled the baking dish before baking at 400F. After 30 mins. I removed the foil, added more teriyaki sauce and baked for another 30 minutes. The chicken thighs were wonderfully tender and tasty! I served the chicken over rice and stir fry veggies. I used a reserve amount of sauce (about 1/4 cup) for my veggies, and it made them even tastier! Will definitely make this again!
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Oven Scrambled Eggs

Reviewed: Jan. 13, 2014
I made this last night for a church group of ~40 junior and high schoolers. I made two batches (plain and with cheese) using "institutional-sized" stainless steel baking dishes, which are deeper, like lasagna pans. Baking time was a little longer (about 40 minutes) because of two pans and because of the extra oven openings to scramble the batter. But the time and trouble was worth it! The finished dish was light, fluffy and very easy to slice into squared proportions for easy dish-outs. Breakfast was served buffet style and the kids had no problems serving themselves. My advice is to use the deepest baking dish you have. The egg mixture shouldn't fill more than 2/3 of your baking pan.
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Photo by Jane Ruby

Creamy Eggnog Fudge

Reviewed: Dec. 19, 2013
Used "So Delicious Coconut Eggnog" (dairy-free) instead of traditional eggnog. Omitted the vanilla, since the white chips have enough vanilla taste. Color, texture and taste were all excellent.
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Fudge

Reviewed: Nov. 20, 2013
Made this today for an awards banquet. I used 2 cups of semi-sweet and 1 cup of milk chocolate chips (both Ghirardelli brand. I microwaved according to directions. The batter melted well and the texture was smooth, but I was worried about hardness. The end product seemed a little soft. I sprinkled top with candy crunchies before cooling. After cooling for 2 hours in fridge I began cutting into 1 inch cubes Still seemed a little soft. I placed cubes in candy-sized paper cups and served on a tray. They disappeared over the course of the banquet, so apparently the fudge was a success.
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Maple Fudge

Reviewed: Nov. 16, 2013
The fudge tasted OK, but the texture was horrible! The temp never made it to 240F after 45 minutes the mixture went dark brown (guess I was making toffee). Adding the walnuts turned the mixture into moon rocks. Here's a photo, albeit not a good one.
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Pumpkin Fudge

Reviewed: Nov. 15, 2013
Gave it 5 stars because of ease and speed of preparation. I made this twice in as many days. First I used some reviewer tips (cooked to 240F before adding chips), but it didn't satisfy my taste panel (family)--too hard and barely any pumpkin taste (too much spice and sugar taste). Second time I followed basic cooking instructions (only 18 minutes w/out thermometer) but used 1 cup of pumpkin and omitted vanilla. Got more orange color, texture was smoother and it tasted more like pumpkin. The white chocolate chips already have vanilla flavor, so you don't need to add any extra vanilla flavoring.
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Bacon Mushroom Swiss Meatloaf

Reviewed: Nov. 8, 2013
I followed most of the recipe except for the mushrooms (didn't have any). However, I did have a bumper crop of homegrown jalepenos, so I seeded and diced about 5 small ones and sauteed them with the onions in the bacon grease. Think that was the best substitution ever. The meatloaf already had some great flavors going on, but the jalepenos knocked it out of the ballpark. Will make this one again!
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Bacon-Mushroom Orzo

Reviewed: Oct. 20, 2013
I gave it 5 stars for convenience, ease, and taste. Try it and let me know how you liked it.
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Photo by Jane Ruby

Cheeseburger Soup I

Reviewed: Sep. 26, 2013
I liked the basic recipe and adapted it for a slow cooker. I set slow cooker on "high" and added hot chicken stock (microwaved in a 4-cup Pyrex measuring cup). I sautéed diced potatoes in 2 tbsp. olive oil in 10-inch skillet for the first 3 minutes. Meanwhile I diced onions and celery and added to potatoes. I had no carrots but found parsnips and cut them up in small pieces. I added them to mixture and sautéed mixture another 3-5 minutes. Potatoes had nicely browned, so I sprinkled 1/4 cup flour to veggie mixture and tossed to coat before stirring into to slow cooker containing broth. Using same skillet I added ground beef (90/10 meat/fat) and broke up while cooking. When no long pink I added parsley and basil AND chopped celery leaves (they add a nice flavor to meat). I cooked for another minute before adding meat mixture to slow cooker. I covered slow cooker and cooked on HIGH for 2 hours. I added milk and cheese and heated for another 1/2 hour. I turned off slow cooker before adding 8 oz. of plain greek yogurt (instead of sour cream). The soup was creamy but not too thick--perfect for me. Here's the real game saver: after serving into bowls drizzle the top with your favorite catsup. You can swirl or marble it for artsy presentation. The catsup adds to the cheeseburger taste even more!
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Simple Garlic Shrimp

Reviewed: Aug. 7, 2013
Well I DID have caper brine, so I followed the recipe to the tee. I made sure the olive oil smoked but not the butter. The garlic remained light as did the whole sauce. The green parsley and red shrimp tails presented beautifully over the linguini. I may not have added all the parsley as directed by the end of cooking--but it didn't not really matter. Nice recipe--gonna try it over rustic italian bread next time!
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Heather's Grilled Salmon

Reviewed: Jul. 26, 2013
I followed most of the recipe, but my grill was out of gas so I followed one reviewer's advice and foiled the salmon before baking in my toaster oven @400F for about 25 minutes. Salmon turned out perfect in texture and taste! I only marinated for about 4 hours but I'm sure I could've marinated for a shorter time. I served with sautéed asparagus (in garlic, butter and onions) over quinoa/brown rice blend. Gonna make this again!
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