Renee Recipe Reviews (Pg. 1) - Allrecipes.com (1082894)

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Spicy Slow Cooker Black Bean Soup

Reviewed: Nov. 18, 2009
Really good flavor but definitely needs a little salt. Also, my beans were way too firm so I didn't get the creamy texture I was hoping for. (I soaked 12 hours overnight and cooked 12 hours on low.) Once I figure out how to get softer beans this will be perfect!
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Blue Cheese Cole Slaw

Reviewed: Jun. 18, 2007
Very good. Only change I made was to use about 1/2 cup of crumbled blue cheese. Some suggested using bigger chunks or cubes of blue cheese instead of crumbled but all enjoyed very much.
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Creamy Spiced Coleslaw

Reviewed: Jun. 18, 2007
Great tasting coleslaw that's very quick and easy to make!
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Rempel Family Meatloaf

Reviewed: Mar. 19, 2007
I'd give this a 5, my husband liked alot but said it was "missing the ketchup like mom used to make" :-) so next time I'll probably put some on. Topping or no, this was a fabulous recipe. It was very moist and the steak sauce gave great flavor but didn't overwhelm. Only change made was using a couple Tbs of dried minced onion instead of the soup mix since you're only supposed to use the onions anyway. A definite keeper!
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Taco Salad II

Reviewed: Feb. 5, 2007
Absolutely Delicious and super easy! I was trying to duplicate a recipe I had a party and ended up using parts of both Taco Salad I and Taco Salad II recipes off this site with great results! The great thing about this recipe is that you can add or subtract “toppings” to your personal taste and still come out with wonderful results. To this recipe I added 1 can of chili beans to the beef along with the taco seasoning, served the onion and green pepper on the side, used only 2 cups of cheddar, a couple of handfuls of crushed Doritos and enough Catalina dressing to coat (probably about half a bottle). DO NOT LET SIT OVERNIGHT, serve immediately after adding dressing.
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Buffalo Chicken Dip

Reviewed: May 26, 2006
Wonderful!! Everyone loved the flavor. A few said it needed to be spicier but they like things super hot. I used cooked fresh chicken instead of canned because I had some on hand and reduced the cheddar by half according to others recommendations. Taste wise you could probably leave it out all together but it seemed to help hold the dip together and give it a better consistency.
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Awesome Korean Steak

Reviewed: Oct. 18, 2005
Wonderful!! The only change I made was I used rice wine vinegar instead of mirin. I stir fried with broccoli and snow peas and served over jasmine rice, delicious!!! I used chuck and it worked fine, just trim the fat as you are slicing it. HELPFUL HINT: slice the meat while partially frozen to make getting thin slices easier.
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Drip Beef Sandwiches

Reviewed: May 9, 2005
This was very good and versatile. We had french dip sandwiches one night, burritos the next and finally used the leftover broth for french onion soup the third night. I just threw everything in the slow cooker (didn't bother with the coffee filter) and it worked out great.
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Slow Cooker Beef Stew IV

Reviewed: Feb. 14, 2005
This was good. It did taste a little bland so I added a bay leaf and a couple of dashes of worcestershire sauce, a dash of thyme and some more salt and pepper. I let it cook for another half hour or so. Overall a good recipe that can be adapted to your family's taste.
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Blueberry Dump Cake

Reviewed: Jul. 30, 2004
Good and easy! Since a few reviews mentioned dry spots, I lightly sprayed the top with butter flavored cooking spray instead of adding more butter and it worked great. Cooking time was 40-45 mins for my oven. Overall a great quick dessert.
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Awesome Bow Tie Pasta

Reviewed: Jul. 13, 2004
This was a great quick salad. I LOVE balsamic vinegar so I thought the dressing was perfect as is. I would probably add more feta and maybe some fresh basil or oregano next time but it was excellent as written too!
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Deep Chocolate Raspberry Cake

Reviewed: May 13, 2004
Tasted good but looked awful. (My husband actually burst out laughing when he saw it thinking it was a joke) I had my mom make this for my birthday and I admit she doesn't give much thought of presentation but this wasn't her fault. She followed the recipe exactly and the cake turned out very dry, crumbly and impossible to frost. She ended up just pouring the frosting on top and letting it fall down the sides. Looked like a bad science project.
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Homemade Salami

Reviewed: May 13, 2004
Wonderful! A great blend of spices to create a very flavorful, moist sausage.
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Barbecued Beef

Reviewed: Jan. 20, 2004
Very good! I trimmed the roast to cut down on the grease and added some cornstarch when shredding the beef because we like a thicker sauce. Other than that no changes. Great recipe!
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Slow Cooker Chicken Cacciatore

Reviewed: Jan. 16, 2004
Good, but found the sauce lost a lot of it's flavor compared to it straight from the jar. Next time I will add some more garlic plus some basil and oregano. I put the chicken in still frozen and it worked out great. Great meal to come home from work to!
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Sugar Cookie Frosting

Reviewed: Dec. 29, 2003
This frosting was ok. I liked the consistency, it spread well on cookies and looked great but it lacked in taste. It tasted like hard powdered sugar and distracted from the taste of the actual cookie rather than compliment it. Needs more vanilla or maybe almond or butter flavor.
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Mrs. Fields Sugar Cookies

Reviewed: Dec. 29, 2003
Yummy! I used a full cup of sugar as other reviews suggested. I chilled the dough overnight and then let sit out a few mins before rolling and had no problems with the dough being sticky.
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Pumpkin Fluff Dip

Reviewed: Dec. 1, 2003
Wonderful!! I served with ginger snaps and vanilla wafers. I used a little more pumpkin pie spice but that was the only change I made. Great recipe! Makes ALOT!
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Creamy Peanut Butter Fudge

Reviewed: Nov. 17, 2003
Excellent flavor but it did come out very soft. I had to keep it the refrigerator otherwise it'd be so soft it was hard to pick up. After making it a second time and boiling it longer it set much better.
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Christmas Turtle Candies

Reviewed: Nov. 17, 2003
Very easy and good. I use the oven to melt the caramels as the recipe states and the first time they did come out really hard. I played around a bit and found if you only heat the caramels enough to soften them (they still pretty much hold their shape) and don't let them melt completely they are much easier on the teeth!! (Spooning the chocolate over them flattens the caramel out so it doesn't end up looking square.) I have stayed with the oven method because the pecans get a nice toasted flavor to them, plus the clean up it easy!!
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Displaying results 1-20 (of 38) reviews
 
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