Jane Ruby Recipe Reviews (Pg. 4) - Allrecipes.com (10366152)

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Jane Ruby



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Chocolate Chip Bars

Reviewed: Feb. 4, 2009
Couldn't give it the 5 stars because I tweaked the recipe by using butter, keeping the 1 cup of choc. chips, and cutting the ingredients in half to fit a 12 inch diameter, 1 inch deep, PET (or PETE 1 recyclable plastic) cookie/pie pan that I bought from a local grocer. It originally had a chocolate chip cookie pie that was decorated with the Superbowl theme (Yea Cardinals, we almost beat those pesky Steelers!). By using a pinch more of the baking powder and salt I got a crispy cookie pie that baked up in 25 minutes. It was just barely sliceable but didn't crack unless I cut it smaller than eighths. But my family didn't want small pieces anyway, so this turned out perfect. The next time I use this recipe I'm gonna serve the slices with vanilla ice cream on top!
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4 users found this review helpful

Lemon Butter Cookies

Reviewed: Dec. 15, 2008
After reading the reviews I still tried the recipe sans lemon or vanilla extract. Instead I increased the lemon zest to 1 tablespoon. I rolled the dough out to 1/8" and baked for 10 minutes without using the sugar coating. The consistency was great; I got a nice golden color around the edges. I drizzled the cookies with an icing made from ~ 1 cup confectioner's sugar, 1 tbsp. lemon juice and ~ 1/4 tsp. lemon zest. I let the icing dry (about 1 hour) before stacking for storage. My daughters gave them a double thumbs-up for taste. Most of the flavor intensity came from the icing instead of the cookie. Remember that it's a lemon and butter cookie, and I tasted a good balance of both from my procedure.
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44 users found this review helpful

Salmon Fillets with Mustard Glaze

Reviewed: Aug. 16, 2008
Great recipe with the basic ingredients and directions, but I didn't have brown sugar, so I used honey instead. The reduction time was a little longer but well worth the wait. I will use this again because we love salmon.
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10 users found this review helpful

Glazed Salmon Fillet

Reviewed: Jun. 24, 2008
I basted the salmon 3 times while broiling. I used greased foil for broiling. The sauce I heated for 10 minutes with a gentle bubbling just to thicken it a bit. I poured it over the finished salmon and a vegetable medley of broccoli, cauliflower and carrot (parisienne style). This whole dish tasted amazing with the butter/dill sauce. I didn't change any of the sauce proportions. The only thing I would have changed is shortening the broiling time. Next time I am going to try this sauce on a poached salmon, so stay tuned!
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16 users found this review helpful

Skillet Meatloaf

Reviewed: Jun. 16, 2008
I didn't change the ingredients, but after browning the loaves I put them in a crock pot, poured the soup mixture over everythnig and cooked on low for 3 hours. I served everything over cooked rice. This is a great comfort food dish even during the hot afternoons when you don't want to sweat over an oven or stove.
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58 users found this review helpful

Baked Beans, Texas Ranger

Reviewed: May 11, 2008
I didn't have chili powder so I used 1/2 cup chili sauce instead of the ketchup. I also used the juice from my jar of jalapeno peppers instead of the vinegar. Of course I had to add some chopped jalapeno - about 2 tablespoons' worth. This came out a tad more spicy which is what we like. If you want to kick up the heat from the original recipe this is a great version!
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3 users found this review helpful

Misti's Chicken Marinade

Reviewed: Apr. 16, 2008
This was easy and amazing!!! I used 3 cloves of garlic instead of the garlic powder and apple cider vinegar instead of distilled white. My lemon seasoning was "Weber" grill seasoning. I followed the rest of the recipe exactly as described. Believe me when I tell you that the 8-hour marinading made the chicken breast so moist, tasty and tender. My husband and I couldn't pick out any overpowering taste because it all blended together, My nie-year old (who is quite picky about spicy foods) just gobbled it up!!!
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13 users found this review helpful

Mom's Baked Macaroni and Cheese

Reviewed: Jan. 29, 2008
Followed the recipe but with a little more spice: I added 1 tsp. chipotle hot sauce to the cheese mixture. I also added 1 lb. low fat, bulk sausage crumbled and 1 cup (almost tender)cooked, chopped broccoli to the macaroni. This came out looking stunning with great taste and texture!
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2 users found this review helpful
Photo by Jane Ruby

Snickerdoodles II

Reviewed: Jan. 4, 2008
I followed most of the recipe except used unsalted butter instead of shortening. The dough was very easy to handle-almost like playdoh consistency! I used a plastic spoon to scrape out each portion before balling up and rolling into the cinnamon/sugar coating. It was a surprisingly quick process. The first time I made these I just dipped the top of the dough into the cinnamon/sugar spice coating - a quicker process yet, but rolling the entire ball into the coating gives the cookie better taste (well worth the trouble). Just tried this recipe again, but I only made half the batch. For this I still used butter instead of shortening. I added half tsp. vanilla and only half tsp. cream of tartar. Using a plastic melon baller I scooped up ~ tbsp. of dough, rolled in cin/sug mixture, then slightly flattened on cookie sheet (using bottom of a custard bowl). I baked @ 375F for 9 minutes (as per another reviewer's direction). The cookies baked up in the classic form; slightly flattened with the rough, crackly texture. I got 3 dozen beautifully goldened, cinnamon-speckled cookies. I think that adding less cream of tartar got the dough to flatten out more (instead of the "dough ball" look) while baking.
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292 users found this review helpful

Dijon Pork Chops

Reviewed: Dec. 26, 2007
This sounded like such an easy recipe I had to try it but with a few modifications. First I didn't have dijon, so I used honey mustard. Second I used garlic powder in the breading (1 tbsp/cup of breading). Third I used way more than a dash of pepper (1/2 tsp./cup of breading). The garlic/pepper really spiced up the sweetness of the mustard. Fourth, (and you're all gonna laugh but don't knock it if you haven't tried it) I lightly sprayed the baking pan with olive oil, and after laying down the breaded chops I lightly sprayed the tops just before baking. These came out with a crispy coating but the inside was moist and tender. Delish-o !
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1 user found this review helpful

Ray's Chicken

Reviewed: Oct. 28, 2007
Great recipe! But i accidentally omitted the brown sugar and used sherry instead of the red wine vinegar. You would not believe how flavorful (albeit more savory) this marinade became!
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1 user found this review helpful

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