Renee Recipe Reviews (Pg. 1) - (13711677)

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Taco Seasoning I

Reviewed: May 19, 2012
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!
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Taqueria Style Tacos - Carne Asada

Reviewed: Jan. 8, 2012
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!
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3 users found this review helpful

No Bake Lemon Cheesecake

Reviewed: Aug. 3, 2010
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.
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6 users found this review helpful
Photo by Renee

Rolled Buttercream Fondant

Reviewed: Jun. 30, 2010
FANTASTIC! Great recipe... so easy to make... and even when I felt that I had to add a bit more sugar it didn't toughen up! My kids loved the taste too!
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jun. 27, 2010
This wasn't too bad, but I felt it tasted less sweet and more buttery, so I had to add more sugar then recommended. After I did that, it tasted decent. Doubt that I'll make this again.
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Very Best Blueberry Cobbler!

Reviewed: May 19, 2010
This is the best blueberry cobbler recipe that I have ever used. This recipe is the ONLY recipe I use now, it always gets wonderful reviews from the people I make this for.
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6 users found this review helpful

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