Renee Profile - Allrecipes.com (13711677)

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Renee


Renee
 
Home Town: Petaluma, California, USA
Living In: Sundance, Wyoming, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Biking, Walking, Hunting, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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july 2010
Alex's Frosty Freezy Freeze
About this Cook
I am the 30 y/o single mother of two kids. Their ages are 7 and 4 years old. I am a United States Army Veteran, serving 3.5 years in the military until I was medically discharged. I am in the middle of a long (3 year) divorce... but it's okay, it could be worse! I have been cooking since I was about 3, helping my mom on a stool. As I got older, I got to do more and more until I was the one cooking dinner around 10 years old. It just came naturally so that was pretty much all my mom and I got to bond doing. I am also into many crafts... I knit, crochet, cross-stitch, scrapbook, paint, draw, color with my kids, sew, make clothes, etc. I have a Ravelry.com account, so look for me there. Hookz and Needlez is the name.
My favorite things to cook
Italian, Mexican and Baking are my strongest skills. I usually make a family recipe for homemade spaghetti sauce or homemade manicotti... both have been passed down by my dad's side since they came here from the old country.
My favorite family cooking traditions
Christmas cookies from scratch with colored sprinkle sugars with my mom's recipes. Lemon No Bake Cheesecake during the summer months. Apple pie or blueberry cobbler during autumn months.
My cooking triumphs
Almost everything I've made! I can't think of anything that doesn't turn out well... my mother taught me very well.
Recipe Reviews 6 reviews
Taco Seasoning I
We only make this now.... Never store bought. I love that I can control the spice, salt & everything else. Being able to buy the spices from our local natural food store & blend it all myself makes me happy that we are getting fresh every time. I use my empty spice containers from the spices I use, so no wierd tastes. We make anywhere from 5x - 10x a recipe & store in the glass containers with plastic wrap over the opening before putting the lid on. We use double when cooking per lb of meat, since we love the flavor... I only add about 1/4C water per lb of meat. This is nothing like anything we've had from the store... It is way better. I hate that those ones in the store have a thickening agent. I like how the seasoning goes into the meat, instead of coating it in a goofy nasty mess like those seasoning packets do. Reading other reviews, I am inspired to use this when making 6 layer dip (in the sour cream) since I only use this in ground meat.... Turkey, beef, & bison. What I did to tweak this is added only 1/2 the amount of salt, added more cumin, & used the 'regular' chili powder. I measured scant as well, nothing heaping. I also added to my mini food processor & blended it all to a powder... Mixes it very well while grinding up the red pepper flakes & oregano. I can't believe some people thought it was too spicy & some thought it was bland! My 4yo & 6yo love it. They aren't your typical kids eating junk food. I suggest try it again; but tweak it!

8 users found this review helpful
Reviewed On: May 19, 2012
Taqueria Style Tacos - Carne Asada
Outstanding! We are self-proclaimed foodies in this house, and we didn't notice the soy-sauce. I didn't measure the soy sauce either, I doubt I put in what the recipe calls for, but I did measure right below the recommended amount of vinegar (we didn't want it to over power) and everything else measured out the same, just 1/2 the amount of chili powder. I used carne picada extra thin from the grocery store and THEN searched recipes, this one looked good and I am so glad I went with it! The family RAVED about it and we are going to make this part of our menu! I did NOT make the salsa, because I have my own recipe, but I did make the "relish" but didn't measure... I adjusted the amounts to our liking. I also didn't use cheese. Everywhere I have had "authentic" Mexican taquitos, IN MEXICO, have NO cheese.... I just went with onions, cilantro and lime.... so wonderful! You MUST try it!

3 users found this review helpful
Reviewed On: Jan. 8, 2012
No Bake Lemon Cheesecake
I've made this for years, as has my mother... but we dont use confectioners sugar, vanilla, lemon jello or water. We use vanilla instant pudding, lemonade concentrate and that's it. I found the actually "jello" or any made with gelatin has a "jello" consistency which is NOT what I want when I have creamy cheesecake.

6 users found this review helpful
Reviewed On: Aug. 3, 2010
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm 26 years old, married and mother to 2… MORE
 
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