Judy Rushton-Ross Profile - Allrecipes.com (13868807)

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Judy Rushton-Ross


Judy Rushton-Ross
 
Home Town: Truro, Nova Scotia, Canada
Living In: River John, Nova Scotia, Canada
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 5 reviews
Jalapeno Bread II
I added a photo of this bread as it turned out so great....loved the taste and texture. I added hot chunky chili garlic sauce to mine, about a quarter of a cup along with the jalapenos. It was a winner with my family! We made mini pizzas from it...broiled the bread in the oven with a slice of pepperoni and some motza...not for the weak of heart but so delicious!!!!

0 users found this review helpful
Reviewed On: Nov. 4, 2012
Easy Lasagna II
I have tried many recipes for lasagna. They can be time consuming and often disappointing results. This recipe was fast, easy, economical and although I was sceptical about the uncooked noodles....it was fabulous! No burnt edges, no crusty top, nothing sticking to the bottom....wow, loved this recipe. It will be the one I go to first for lasagna to take to family gatherings. Everyone raved about how tasty it was and it cut like a dream....only thing different I did was to add a bit of spice to the sauce as we love our spice! Otherwise, don't change a thing. Thanks so much for this winner!

3 users found this review helpful
Reviewed On: Sep. 27, 2012
Crazy Crust Pizza Dough
The first time I followed the directions exactly and although it was pretty good it was not exactly what I wanted so I tweaked it a bit. I used 2 cups of whole wheat flour and 1 tsp of baking powder and then omitted one egg. I followed the rest of the recipe and I used a pizza pan with the holes in the bottom...you can get them at most department stores. WOW what a difference. I cooked the batter for ten minutes then added some chopped jalapenos, mottzo cheese and tomato sauce then I popped it under the broiler til the cheese was melted. It slid right off the pan unto the serving dish and sliced up crunchy on the outside and tasty on the inside. A much healthier alternative to white flour pizza. I see not reason to every use a yeast crust again. I think the secret was the pan with the holes in the bottom...the whole pizza was done all the way through and crunchy on the outside. This is my keeper recipe...I am going to try it as a breakfast pizza next time I have company. Thank you for the great recipe!!!

11 users found this review helpful
Reviewed On: Aug. 3, 2010
 
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