Renee A. Recipe Reviews (Pg. 1) - (10834460)

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Renee A.




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Strawberry Shooters

Reviewed: Feb. 13, 2014
These are amazing ~ Cheers!
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1 user found this review helpful

Presidential Debate Chili

Reviewed: Jan. 12, 2014
Winner Winner Chili Dinner!! We loved this as a family. Also made it for a large group of High School Seniors and they gave it rave reviews as well. Mildly spicy for large groups or if your family prefers a milder chili. Very good flavor with the ranch beans!
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0 users found this review helpful

Dipping Sauce for Artichokes

Reviewed: Sep. 18, 2013
Loved it - loved it more with a dash of tabasco.
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1 user found this review helpful

Parker's Famous Margaritas

Reviewed: May 6, 2011
Very good recipe - to be great I made them with Cointreau instead of triple sec.
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5 users found this review helpful

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Dec. 16, 2010
Excellent! Perfectly spiced. Varied the beans with 1 can black, 1 can white, and 1 can pinto.
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4 users found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Jan. 13, 2010
Fantastic healthy soup. You may want to add more chicken broth when you reheat the leftovers.
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0 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 28, 2009
This recipe made our Christmas dinner so amazing! Like everyone else, I was afraid of covering $150 of prime rib with salt and ruining our Christmas dinner. Thanks to the other reviewers I proceeded with the recipe. I had a 14 lb boneless prime rib. I used 6 lbs (2 boxes) of Morton's Coarse Kosher Salt, mixed with 2 cups of water to make the salt stick. I made a "bed" of the salt mixture in the bottom of the roasting pan and placed the p.rib on it. I brought the meat to room temp. (about 2 hrs.), then coated it with olive oil, chopped fresh rosemary, chopped garlic, seasoning salt and pepper; inserted a digital meat thermometer, and packed it with the rest of the salt. Put p.rib in a hot 450 degree oven for 15 min. then turned the oven down to 225. It took 4 1/2 hours (approx) for the meat to reach 130 degrees. Let it rest 30 min. Perfection! Rare-Med Rare in the center. You have to trust the recipe and the digital thermometer (won't use reg. thermometer again)! Several guests planned to make their own prime rib this way for New Year's Eve dinner.
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23 users found this review helpful

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