Jane Guzauskas Ruby Recipe Reviews (Pg. 3) - Allrecipes.com (10366152)

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Jane Guzauskas Ruby

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Savory Turkey Brine

Reviewed: Mar. 4, 2013
I did this brine for turkey as well as pork. I like the fact that I can tweak the servings in order to scale down the amounts for each type of meat (for example, I used the entire amount for my 20 lb. turkey, but used 1/8th of it for 1.3 lbs. of pork). Also, when using pork I take out the sage, celery seed and thyme and use garlic powder, onion powder and peppercorns instead. The basic brine ingredients--salt, sugar and soy work great in tenderizing and flavoring the meats.
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Best Mac 'N Cheese Ever!

Reviewed: Jan. 25, 2013
You can really tweak the ingredients and still come out with great results. I didn't have 16 oz. of sour cream, but I did have 8 oz. of greek yogurt. I hate only using 1 cup of evaporated milk, especially when it comes in a 12 oz. can, so I used the whole can. I used whatever cheese I had on hand, which wasn't enough but used Velveta processed cheese to get up to the 4-cup cheese requirement. I only used 1 tsp. of white pepper and 1 tsp. of garlic salt (instead of seasoning salt--whatever that is) for seasoning. I still drizzled the butter on top before baking, but next time around I think I'll add it to the milk/cheese mixture just to save a step. The texture was still firm and allowed perfect service slicing. But somehow the creaminess of the cheese still came through. The crusted macaroni around the edges really added a pleasant texture! Will definitely make this again!
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Sausage Pasta

Reviewed: Jan. 17, 2013
This dinner was a hit! Talk about taste, texture and presentation--this pasta dinner had it all. I used mild Italian Turkey Sausage which I slow cooked in a small crockpot. I removed the meat and let cool before slicing into buttons. Meanwhile I added the juice from the crockpot to a 10 inch skillet and sautéd the onions and garlic. I did not drain the spinach or the canned tomatoes (I used Hunt's fire-roasted tomatoes), but I only used 1/2 cup of chicken broth for flavor. The mixture reduced in about 8-10 minutes before I added back the sliced sausage. I used miniature penne pasta because that's what was on hand. I did not need any extra seasonings. I cooked the pasta according to directions then drained and added back to sausage mixture along with cheese. This seemed to thicken the mixture PERFECTLY. Can believe how yummy this turned out. Will definitely make again.
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Photo by Jane Guzauskas Ruby

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 10, 2013
I used a 1-qt. crockpot to slow cook the chicken (for 3 hours) then shredded it before transferring to the 5-qt. crockpot to make the soup. I added 5 oz. of frozen corn because I didn't have canned corn. I also used a 14.5 oz. can of diced tomatoes with chipotle chilies (Hunt's makes many specialty diced tomatoes these days!). I had a 32 oz. carton of chicken stock leftover from the holidays, so I used that instead of the chicken broth and water. I used all of the other ingredients as described in the recipe. I ended up adding another cup of water just to bring down the spicy heat. I did make the homemade tortilla strips, which are BY FAR better than salty, store bought tortilla chips (like Tostitos). The homemade variety is thicker and heartier and makes for a better dipping tool. I served my soup with shredded coulby-jack cheese, olives and a dollop of greek non-fat yogurt (see my photo). Great basic recipe because it leaves a lot of room for adding/subbing ingredients.
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Cheesy Amish Breakfast Casserole

Reviewed: Jan. 1, 2013
I scaled down the ingredients since I only had 3 eggs. I poured everything into a greased 8" square baking dish and baked as directed until the eggs looked firm, ~ 30 minutes. The internal temperature was 180F, well above the safe temperature for egg casseroles. I let the casserole cool for about 5 minutes before serving. The texture was moist yet firm. Very tasty for not having to add additional salt or pepper!
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Photo by Jane Guzauskas Ruby

Christmas Breakfast Sausage Casserole

Reviewed: Dec. 24, 2012
I followed most of original recipe but used 6 eggs (instead of 4), half-n-half (instead of milk), 1 tablespoon of prepared mustard (instead of ground mustard), and 9-grain bread (instead of white). Using 13X9" glass baking dish I layered bread first, then sausage, then cheese before adding egg mixture. Then I covered with plastic wrap and refrigerated overnight. The next morning I pulled out casserole before preheating oven (didn't want to plunge the Pyrex glassware into a hot oven). After removing plastic wrap, I baked at 350F for 25 min's, but I rotated the baking dish after 15 minutes. It looked terrific, all bubbly and set (see my photo)! It looked and sliced more like a savory french toast than like a quiche. If you want more of a quiche then add more eggs--as for me I'm good with my results! Will definitely make again!
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Turkey Brine

Reviewed: Dec. 21, 2012
I used this for just a turkey breast, around 6-8 pounds. I followed most of the directions except i used home-grown rosemary, about 3 long sprigs (I used the trailing rosemary not the shrub rosemary). What's nice about turkey breast is it completely submerses in the 2-gallon brine. While roasting I started taking internal temperature measurements after 1 1/2 hours and found out it was done 15 minutes later. I let the turkey stand for 15-20 minutes before carving. Unbelievably moist and tasty results! My father-in-law, who doesn't eat turkey, tried some and helped himself to another few slices! Now my mother-in-law wants the recipe. We plan on making her a holiday "bucket" containing all the ingredients (except for the turkey) and wrapping it up for Christmas. Thanks for the recipe, Sheri!
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Photo by Jane Guzauskas Ruby

Pumpkin Bread

Reviewed: Dec. 20, 2012
I used this a couple times now. First time I made full batch using 2 cup of mashed pumpkins that were garden grown. As far as the spices are concerned I used 1 tablespoon of pumpkin spice and 1/4 tsp. of cardemom to kick up the taste a bit. It tasted really good. I baked 9 small loaves (~30 minutes at 350F), cooled and wrapped to give out to neighbors for the holidays. Worked really well!
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Basic Cream Cheese Frosting

Reviewed: Nov. 18, 2012
I took the advice of a few reviews and tweaked the ratios a bit. First of all I backed off on the vanilla by half, because I wanted more cream cheese taste. Vanilla also tends to moisten the frosting a bit too much. I also backed off on the butter (used 7 instead of 8 tablespoons) again because of the taste and extra moisture. Then I added the powdered sugar a quarter cup at a time until I got the consistency I wanted. For me I only needed 3 cups of powdered sugar to get a creamy, pale yellow frosting which was just about toothpaste consistency. After icing my pumpkin cookies, I let them "dry" for about 1/2 hour out on the counter before covering with plastic wrap. The icing didn't harden completely, but it didn't stick to the plastic wrap either.
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Roasted Acorn Squash Soup

Reviewed: Oct. 2, 2012
This was a tasty recipe--but I'll warn you right now, I revised it for a slow cooker only because I don't do ovens when the temps are still in the triple digits (like they are in Phoenix right now). I made 1/2 the batch. I washed the whole acorn squash then set it in a 5 qt. slow cooker and turned to low for 8 hours. I let the squash cool to handle then peeled and seeded it. I followed the rest of the recipe except I used 1 cup of 2% milk instead of half'n'half and pumpkin pie spice instead of cinnamon/nutmeg mixture.
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German Chocolate Cake Frosting

Reviewed: Sep. 1, 2012
Followed recipe ratio exactly although I made 1/2 a batch to frost a "Big Top" cupcake (as seen on TV) for my daughter's birthday party. I also cooked on medium stove top heat for 20 minutes--well worth the effort--no skins, no lumps! The taste is much more flavorful than the store bought stuff!
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Photo by Jane Guzauskas Ruby

Tater Tot Taco Casserole

Reviewed: Aug. 24, 2012
This can be adaptable for the slow cooker during the hot weather, when you don't want to heat up the kitchen. Follow steps 1 and 2 exactly. Step 3--grease the cooker and add 1/3 of enchilada sauce to bottom. Step 4--line the cooker (all the way up the sides if possible) with the tater tots. Step 5--spoon the meat/bean/corn mixture in the middle of the tater tot "nest." Step 6--drizzle the remaining enchilada sauce over the meat mixture and any exposed tater tots. Step 7--cook on low for 5-7 hours (or high 3-4 hours). Sprinkle cheese during last hour of cooking. Slow cookers vary in heating, so cook until the tater tots are hot and steamy!
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Barb's Supreme Curried Ham and Egg Stacks

Reviewed: Sep. 24, 2011
I'm OK with all the ingredients but the pineapple, but I can understand using the juice if everything seems dry. I used the recipe without it, letting the curry work its magic with the other ingredients. Wow! Unbelievably tasty with just the shallots and spinach on the eggs 'n' ham!
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6 users found this review helpful
Photo by Jane Guzauskas Ruby

Seven Layer Salad

Reviewed: Jul. 2, 2011
I used another reviewer's suggestion of thinning the dressing. I mixed 2/3 cup of Greek plain yogurt with 2/3 cup of mayo, 1 tb. of white sugar and 1/3 cup of parmesan cheese. It came out so tasty I started eating a few spoonfuls before adding to the salad! I spooned out the dressing in the center of the salad and barely had to spread it to the sides. I then refrigerated and let the dressing slowly percolate through the top layers. This is the second time I made this and definitely plan on a third.
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Red Skinned Potato Salad

Reviewed: Jul. 1, 2011
This is very much like my mom's key recipe without the bacon and onions. She liked it sort of bland, but I do not! I use everything in this recipe with 2 more stalks of celery (I love the cool crunch of celery). Instead of plain pepper I use the lemon-pepper seasoning by McCormick. Another switch I make is celery salt instead of regular salt. It doesn't add as much sodium but twice as much flavor!
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Cake Mix Cookies IV

Reviewed: Jan. 20, 2011
This is a great key recipe, but it screams for flavor/texture additions. Didn't have white cake mix so I used yellow. As for the additions I added 1/2 cup each of chopped walnuts and butterscotch morsels. I spread the entire batter onto a parchment paper-lined cookie sheet and baked at 325 for 18 minutes (rotating pan halfway through). Cooled in pan for 2 or 3 minutes then I flipped pan onto large cutting board then peeled off the paper. Nice, golden color. I cut 32 squares but probably could have cut into even smaller pieces for 3 dozen! The texture was amazingly soft and chewy. Pan cookies are great when you don't have many cookie sheets and don't want to wait around for a second batch.
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Crab Dip

Reviewed: Dec. 24, 2010
I followed other suggestions for adding flavor. Didn't have any horseradish but did have ~2 Tblsp. of hot mustard leftover from Chinese the night before. I added it to mix and subbed a cup of plain yogurt instead of sour cream. Came out pretty tasty.
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Eggnog Quick Bread

Reviewed: Dec. 18, 2010
I followed the most of the recipe except added 2 tbsp. canola/veg oil and subbed 1/4 cup bourbon for rum extract. The result was nicely moist bread and rich--like pound cake!
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Amazing Ribs

Reviewed: Nov. 9, 2010
I skipped the boiling step and went straight to the grill to brown the rib slab. The grill set at medium high does an amazing job browning evenly plus making those "grill marks." After about 3 minutes on each side I removed the slab then cut into 2 or 3 bone pieces depending on the serving size. Then I followed the rest of the directions for the sauce and cooking time. Towards the end I didn't move around any of the ribs (for fear of separating the meatfrom the bone) but spooned the sauce out of the bottom and drizzled over the top pieces. The beer does an amazing job keeping the meat moist and the sauce easy to drizzle.
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