Ruth Profile - (13765778)

cook's profile


Home Town: Dededo, Guam
Living In: San Diego, California, USA
Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Kids, Quick & Easy
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Recipe Reviews 4 reviews
Traditional Chicken Keleguin
I've lived on Guam my whole life and this is definitely a traditional dish made as is, and of course delicious. Now living California, it can be difficult to get a fresh coconut, not to mention the fact that I don't have the old school coconut grater my mom used, thus making it a chore to grate a fresh coconut. Of course you must use a FRESH coconut to get that wonderful authentic flavor. I usually make this dish for my husband without the coconut, store-bought whole roasted chicken(to save time), and with minced scallions OR chives. Sometimes I chop fresh baby spinach and add to the dish to give more color and nutrition. I absolutely LOVE kelaguen.. whether it's beef, deer, fish, or EVEN SPAM. Yes, I said spam. Man, I miss home...

11 users found this review helpful
Reviewed On: Dec. 20, 2009
Italian Sausage Soup with Tortellini
YUM YUM YUM!!! This is sooo good! I suggest using the FRESH chopped tomatoes instead of canned. What a huge difference! Also, I used spinach tortellinis and it was so colorful and delicious! To save time, instead of using sausage in their casings, use ground italian sausage. I added chopped kale with the zucchini for added color and nutrition. I absolutely recommend this dish!!!

2 users found this review helpful
Reviewed On: May 27, 2009
Garlic Cheddar Chicken
NICE! My husband absolutely loved these! I barely changed a thing!!! First of all, don't FORGET to pound the chicken to even thickness to ensure they get cooked in the same amount of time. **Hint: To pound the chicken--Use plastic wrap, double the size of your cutting board(lengthwise). Then place the chicken in between to avoid unwanted messy splatter.** I used panko crumbs mixed with Italian breadcrumbs for the crust with the other seasonings(omited the dried parsley). I put a little bit of flour(about 1/2 cup) into a ziploc bag with fresh chopped parsley(about a handful) and coated the chicken before the coat of garlic butter. Oh my, it turned out awesome!!!

2 users found this review helpful
Reviewed On: May 27, 2009

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