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    Chef Remy #186273

    New England, USA

    Chef #186273

    New England, USA

    Joined: Jan 09, 2005

    Birthday: Mar 01

    23 reviews by Chef Remy #186273

    1 - 10 of 23 sorted by Date | Rating | Helpful

    Reviewed Chili's Boneless Buffalo Wings--Copycat
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      |  By dayla

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    "Wow! Fantastic recipe! I used regular Frank's Red-Hot and it was great! The chicken comes out juicy with a nice crusty outside which gets coated with that flaming-hot goodness! I should have made a double batch."

    Feb 1, 2013 on Food.com

    Recipe #52064

    Reviewed The Best Browned Beef Stew -- --Ever
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      |  (1 person found this helpful) |  By Christina Chavez

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    "Excellent recipe! Just like my Mom used to make. Recommend it highly! I would scale back the salt a little bit (maybe to 1/2 or 3/4 teaspoon - you can add more later to taste. Even a little salty it was still a 5 star recipe."

    Oct 10, 2012 on Food.com

    Recipe #36984

    Reviewed Crescent Wrapped Brie
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      |  By JoAnn

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    "Excellent recipe - I use this one myself. Around December we shape the dough to look like a Christmas Tree. For the super-bowl shape the brie to look like a football. We server with apples and grapes too. Wonderfully delicious with a nice white wine."

    Feb 9, 2011 on Food.com

    Recipe #22049

    Reviewed Wholly Guacamole
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      |  By Mark H.

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    "Fantastic recipe. I omitted the celantro (personal prefernce and the Jalepeno because we were sharing with friends (my personal preference would be to use it. Turned out very good. We will definitely make again."

    May 1, 2010 on Food.com

    Recipe #8739

    Reviewed Hot Fudge Sauce--Out of This World!
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      |  (1 person found this helpful) |  By Mimi in Maine

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    "Wow! Fantastic hot fudge - rich, creamy and tasty! I scaled it down to 7/8 (.875 cup because it was just me and the kids eating and it came out fantastic. I used skim milk because it was what I had available - worked fine. Tasted great over ice cream and bananas. The kids ended up eating a second round of fudge and bananas. On the ice cream and f..."

    Mar 16, 2010 on Food.com

    Recipe #105043

    Reviewed Lone Star Dry Rub
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      |  By Miss Annie

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    "Awesome dry rub! Short prep time and esay to use. My 12 year old son loved it too. I made it with 3 x 6oz pieces of NY Strip Steak. Very tasty! Definitely will use again."

    Feb 28, 2010 on Food.com

    Recipe #97812

    Reviewed Calamari Special
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      |  By William (Uncle Bill) Anatooskin

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    "Awesome recipe. Alot of the breadcrumbs fell off though - I would try the egg substitution next time, or a combination of the two. I used regular breadcrumbs and red pepper flakes. Came out really good and completely disappeard!"

    Jan 30, 2010 on Food.com

    Recipe #24858

    Reviewed Easy Baked Potato Wedges
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      |  By Dana-MMH

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    "Pretty good. I thought the pepper and paprika were a bit overpowering. I might suggest a bit less paprika and less pepper or maybe just some extra oil. This may have been my fault as I tend to over-spice things. Still it was very good. I will definitely try it again."

    Jan 20, 2010 on Food.com

    Recipe #49200

    Reviewed Creamy Garlic Penne Pasta
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      |  By Karen=^..^=

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    "Good recipe - kind of like a garlicy Alfredo sauce. The garlic proportion is perfect - not too much and not too little. Make sure you cook the garlic well in step 2 and let tit thicken up before you add the cheese."

    Feb 10, 2009 on Food.com

    Recipe #43023

    Reviewed Gourmet Mushroom Risotto
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      |  (1 person found this helpful) |  By Redneck Epicurean

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    "Excellent recipe. I used some extra parmesan cheese (because I like it alot. Also, a good substitution is some goat-cheese in favor of the butter."

    Dec 27, 2008 on Food.com

    Recipe #213535

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