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

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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

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

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
Photo by Jane 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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29 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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29 users found this review helpful

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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20 users found this review helpful
Photo by Jane 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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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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16 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

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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15 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

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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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
Photo by Jane 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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9 users found this review helpful
Photo by Jane 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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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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8 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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Slow Cooker Cheese Steaks

Reviewed: Jul. 4, 2013
I read a few of the reviews before starting this recipe because I wanted to improve the taste and texture of the tri tip steak. Lightly sprinkle (no more than 2 tsp.) of Montreal Steak seasoning as a rub before searing the meat in a 2-3 qt. pot (or use 10-inch skillet with lid). I try not use more than 1-2 tbl. of olive oil when searing. After searing, transfer meat to slow cooker. Meanwhile turn off heat to searing pot and add beef stock to soften up all the leftover meat/seasoning pieces. Whisk in vinegar and worcester sauce then add stock mixture to slow cooker. I added raw, sliced onions mushrooms and peppers directly on top of meat before covering and slow cooking. After 2-3 hours I removed meat to let cool before slicing and returning to slow cooker. I grilled the sliced sandwich buns. With slotted spoon I transferred meat/veggie mixture to each open-faced bun then added the cheese (it melts on the heated meat mixture but you can also melt it in the broiler. I ladled out remaining juices (I didn't strain it) in dipping bowls to serve on the side.
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7 users found this review helpful
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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6 users found this review helpful

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

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