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

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Jane Guzauskas Ruby

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Chili Dog Pizza

Reviewed: Oct. 15, 2010
This was successfully yummy at my first attempt! You can't go wrong with your own favorite chilidog fixin's. I used red onions which are usually "bitey" and the sweet pickle relish completely balanced the taste. My husband agreed that the sweet pickle relish was key in pulling all the tastes together.
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2 users found this review helpful
Photo by Jane Guzauskas Ruby

Slow Cooker Sausage 'n' Grits Meatloaf

Reviewed: Sep. 3, 2010
Let me respond to some of the less favorable reviews. Please use dry uncooked grits. You can also use 2 eggs instead of 1/3 cup of egg whites. Yes, it will be drier than traditional meatloaf, so use catsup, salsa, or your favorite gravy to moisten. Personally I can eat it without any help. Yes, the taste differs from the traditional beef/bread crumb texture. It's more dense, spicier and not as sloppy, which is PERFECT for leftover sandwiches that has mayonnaise or mustard. My fav sandwich consists of mayo, dill pickle, lettuce, tomato and sour dough bread. Yes, you can use onion soup instead of onion powder/garlic salt seasoning. Let me know how that works. I am intrigued by one person's use of polenta instead of grits. I want to try that and see if the moisture of the polenta adds to the texture of the loaf.
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107 users found this review helpful

Yankee Doodle Dandy Treats™

Reviewed: Jul. 3, 2010
These are OK. But I think that the icing is a bit overkill. The basic recipe is really all you need. If you want to make it patriotic, just use the red, white and blue sprinkles. Sprinkle about 1/4 cup on top of your already panned mixture, press them in and refrigerate. They look just as festive without worrying about the summer elements messing with the icing.
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5 users found this review helpful

Slow Cooker Sausage 'n' Grits Meatloaf

Reviewed: Feb. 25, 2010
As originator of this recipe I give it five stars because of its versatility (can add whatever taste you want from ketchup to hot sauce), convenience (can serve it hot the first time then leftovers for sandwiches the next day), easy-to-prepare (it's a crockpot recipe-so no heating up the oven), nutrition (it's loaded with protein with a dash of fiber from the grits), and flavorful (from seasonings and sauce. Here's a tip for flavor: For Italian-style omit onion powder and add 1/2 tblsp each of oregano and basil, and add 1/2 cup tomato sauce. For mexican style omit onion powder and add 1/2 cup salsa. I haven't tried teriyaki style yet, but that will be my next project...stay tuned! August 2010: I followed the basic recipe but used ground turkey, omitted the onion powder, and used garlic salt and pepper along with chipotle hot sauce. The texture was a little sloppy and turned out more round than loaf style. Crockpotted for 3 hours on high. Wow! If you like a peppery meatloaf then this is the recipe for you!
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2 users found this review helpful

Cardamom Banana Bread

Reviewed: Dec. 13, 2009
This recipe is sort of a cross between fruit cake and banana bread. The rum-soaked raisins and cardamom are the bridging ingredients. They really give otherwise boring banana bread an extra kick. But the taste and texture are much less intense than the classic fruitcake. The first batch I rum-soaked just the raisins. The second batch (I made a double batch the second time) I soaked the raisins and walnuts. What a super taste! The third time I used cherry-flavored Craisins instead of raisins. The sky is the limit on flavor variations. Oh, I almost forgot to mention that this recipe can fill 4, small, aluminum loaf tins. They bake in 30 minutes at 350. For the double batch I had to go 40 minutes. These tins fit perfectly in Christmas decorated treat bags - for teachers' gifts.
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8 users found this review helpful

Kathie's Grits Casserole

Reviewed: Oct. 30, 2009
Good basic recipe. I changed a few things. First, I didn't have shredded cheese, so I mixed a can of cheddar cheese soup with the cooked grits and eggs befpre mixing in the sausage. Second, I spread half a 7 oz. of diced green chiles over the mixture before baking. Finally I served over baked buttermilk biscuits (which I baked at the same time). Tasty, tasty and tasty!
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2 users found this review helpful
Photo by Jane Guzauskas Ruby

Caramel Apple Cookie Dessert

Reviewed: Sep. 29, 2009
After reading everyone's reviews I took a crack at salvaging this recipe. I used the refrigerator case cookie dough and slightly microwaved it just to soften up for pressing into ungreased 9X13 foil ovenware pan (rolling it out sounded like too much work). I did not sprinkle dough with sugar prior to baking (it will be sweet enough after the caramel goes on). I sliced and sauteed Granny Smith apples in butter then sprinkled with 1 tsp. of brown sugar and cinnamon each. Then I spread out 1/4 cup melted caramel onto baked cookie, arranged apple slices then spoon-drizzled with another 1/4 cup melted caramel. I gave it a BAM! of powdered sugar just for show. It cuts like a dream into 24 bars. The ovenware I used came with a plastic lid - perfect for traveling to picnics or potlucks, but it's easier to serve if you cut into bars before traveling.
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31 users found this review helpful

Easy Summer Pie

Reviewed: Aug. 12, 2009
It's a tasty recipe but not for a poolside party nor a hot, summer night unless you have this sitting in an ice bath or kept in the fridge until ready to serve. The cream cheese softens in the heat and starts to mush up the crust.
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2 users found this review helpful

Becca's Chicken-Fried Pork Chops

Reviewed: Jun. 16, 2009
I used Bisquick instead of flour. I doubled the spices (paprika & garlic powder). I also added a tablespoon of salt to the breading since I had no crushed crackers. I used 1/2 inch pork chops and fried 2 minutes per side. No baking. These came out super moist and tasty. I served the pork chops with rice and broccoli. This was a quick and tasty supper!
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30 users found this review helpful

Honey-Glazed Snack Mix

Reviewed: Mar. 31, 2009
I followed the basic recipe and directions exactly. The only additions I made were 1 tbsp. Kosher Salt and 1 tbsp. Grill Mates Chipotle Cinnamon Rub (for steaks and chops). I added 1/3 of the spices to the mix and stirred , then the next 1/3 and stirred, then the last 1/3 and stirred before baking on a cookie sheet lined with parchment paper. The glaze was shiney, crispy and most of all TASTY. I will definitely make this again. Thanks for the basic recipe.
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4 users found this review helpful

Sweet Snack Mix

Reviewed: Mar. 29, 2009
This is a great recipe for getting a sweet, crispy snack mix. I followed it exactly until I wanted to sprinkle in more taste. After drizzling and mixing in the honey/butter I added 1 tablespoon of kosher salt, 1/3 at a time and mixing 3 times. I then used 1 tablespoon of Grill Mates, Cinnamon Chipotle Rub (for steaks, etc.), 1/3 at a time for 3 mixings. I baked as directed using parchment paper as a cookie sheet liner. I turned the mix 3 times during the 14-minute bake. I cooled as directed and got a nice crispy glaze with a hint of smokey flavor. Just what I wanted! Thanks for the basic recipe. I will use this again.
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3 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Mar. 20, 2009
Great moist cookie if you like soft & chewy. I used Duncan Hines Moist Deluxe, Devil's Food Cake Mix and replaced chocolate chips with peanut butter chips. I added no oil-just the 1 stick butter and 2 eggs - like the recipe says. I spooned the batter out on the cookie sheets and baked at 350F for 10 minutes. The dough spread out easily but didn't totally flatten, nor burn on the bottom. These came out perfectly for me. I just made cookies again this time using Pillsbury Moist Surpreme (with the pudding in the mix), Golden Butter Recipe. I used 1 stick of butter and 2 eggs, but I also added 1 tsp. of vanilla, 1/2 cup finely chopped walnuts and 1 cup choc chips. I did not add any extra oil. I dropped by tablespoon and baked for 12 minutes at 350F. Again I got a nice, spread cookie ~2 inches in diameter with a golden-brown bottom. I don't think the extra oil is needed for the pudding-type or extra moist cake mixes.
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13 users found this review helpful
Photo by Jane Guzauskas Ruby

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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53 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

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