RUBYJT Profile - Allrecipes.com (1041003)

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RUBYJT


RUBYJT
 
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Member Since: Apr. 2001
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Recipe Reviews 6 reviews
Kay's Shortbread
This recipe turned out fabulous.. I had tried some other recipes on this site for shortbread that turned out terrible. With this one, I did make some minor changes and I loved the results. I used brown sugar instead of white, and only 1/2 tsp of vanilla. I also added a dab of milk to moisten the dough. I didn't use round, but a regular rectangle non-stick cake pan. I wanted to cut out cookie squares, so it worked out wonderfully. I added almond slivers, halved cherries for each little square, and powdered sugar on top. Sooooo yummy! thank you...

3 users found this review helpful
Reviewed On: Jul. 14, 2005
Aussie Chicken
Once again I have stumbled across an absolutely wonderful recipe. I changed things up a bit, but the honey mustard sauce was the same. I used turkey breast, cutting it into 5 pieces. It almost tasted like chicken and definitely looked like it, but was more tender and juicy. I sauted a little garlic and onion with the turkey in olive oil. I used the grease left from the bacon, mixed with butter to saute the mushrooms. Also, I did use cream honey instead of the regular kind, and a mild mustard. Topped everything with Swiss and Gouda cheese. This meal was to die for, serving with roasted garlic mashed potatoes and steamed butter broccoli. Thanks a bunch!

1 user found this review helpful
Reviewed On: Jan. 13, 2005
Chicken and Red Wine Sauce
Wow, this turned out fanstastic with all of my adjustments to the recipe. I'm sure the original recipe is delicious, but I just couldn't help myself. I saute'd garlic, onion, red bell peppers in little olive oil until softened. Now don't freak, but I added diced pecans, browning just a little before I added the chicken breasts. Once the chicken was clear of red juices I poured in 1/2 Merlot, 1/2 seasoned broth, and 1/2 brown sugar. We ate this over white Thai rice and it was to die for. It heated up really nicely in the oven the next day at 350 degrees. Thanks for sharing!

2 users found this review helpful
Reviewed On: Jan. 11, 2005
 
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