Cliff Ruffner Profile - (11028724)

Cliff Ruffner

Cliff Ruffner
Home Town: St. Petersburg, Florida, USA
Living In: St Petersburg, Florida, USA
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Quick & Easy
Hobbies: Quilting, Camping, Walking, Music
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About this Cook
Corporate recruiter that enjoys cooking and always looking to get better.
My favorite things to cook
Love Italian food and greek food. Trying to explore as much as possible. I also like anything that is quick and easy.
My favorite family cooking traditions
Thanksgiving at mom's (turkey, stuffing, green bean casserole) and our own new tradition (partner and I) of Lasagna on Christmas. Also enjoy BBQ during the summer.
My cooking triumphs
I bake well and any time I try a new recipe and it turns out good, that is a triumph, lol.
My cooking tragedies
Too many to list but are getting fewer and fewer, LOL
Recipe Reviews 4 reviews
Red and Green Christmas Jalapeno Jelly
This recipe is just the right amount of sweet and heat. I followed the ingredients exactly. The only thing I did differently was to put the peppers and vinegar in the food process and blend to a puree. The rest I followed exactly. By making the puree 1st, it suspended evenly through out the jelly for the perfect taste combination. Thank you Marbalet for this great recipe!

2 users found this review helpful
Reviewed On: Mar. 27, 2014
Slow Cooker Italian Beef
Delicious! I was afraid of too much salt based on other reviews so used low sodium beef broth and didn't add quite the full jar of pepperoncini. The beef was melt in your mouth delicious. We are cutting carbs, so simply melted a slice of provolone over a scoop of the beef mixture and served with veggies. Outstanding and scrumptious.

0 users found this review helpful
Reviewed On: Sep. 9, 2012
All Protein Meatloaf
This is a great recipe. I too modified like others did. I used 90/10 ground beef. I cut back to 1/3 of the garlic salt and used no salt added tomato sauce. I also cut back a lot on the chile powder due to personal preference...a tablespoon was plenty. We don't do pork rinds, so I replaced that with grated parmasean cheese. I also used egg beaters instead of eggs. Had a bit of jar pizza sauce left and coated the top with that during the last 15 minutes of baking. Before topping with the sauce, I poured off most of the liquid in the pan. All in all, delicious. I served with cheesy broccoli and it was a hit! Definitely a do-over.

4 users found this review helpful
Reviewed On: Aug. 29, 2012

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