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Xexe

lost

Chef #22720

lost

Joined: Nov 02, 2001

Birthday: Jan 15

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90 reviews by Xexe

1 - 10 of 90 sorted by Date | Rating | Helpful

Reviewed Tyler Florence's Chicken Cordon Bleu

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| By katie in the UP

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Jan 17, 2012 on Food.com

Recipe #221513

Reviewed Parmesan-Crusted Pork Chops

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| By Dave in Alpharetta, GA

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Jan 17, 2012 on Food.com

Recipe #181566

Reviewed 3 Packet Roast

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| By Chaya Madre

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Jan 17, 2012 on Food.com

Recipe #83268

Reviewed The Blue Mill Tavern Loosemeat Sandwich

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| (1 person found this helpful) | By plantfreek

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"I think the flavor is spot on, honestly, I don't understand everyone saying it was bland. I used French sea salt and there was nothing bland about my meal. I did not however, enjoy how messy it was. I know it's loose meat, and its going to be a bit messy. but it was near impossible for me to eat. I liked the mustard and vinegar flavor. Just wasn't..."

Jun 16, 2011 on Food.com

Recipe #87075

Reviewed " Old Ladies on a Bus " Chicken

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| (1 person found this helpful) | By Alan in SW Florida

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"Love this~ I had to triple the recipe because i had 3x the chicken, but i didn't change any of the proportions. I used chicken thighs, but the sauce became a bit fatty, i guess from the skin. I decided to skim the fat off, before i raised the temp. to 400* so i can get a good glaze on the chicken. I used Sweet Baby Ray's Hot and Spicy Sauce. Just ..."

Jun 16, 2011 on Food.com

Recipe #250833

Reviewed Awesome Apple Fritters

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| By Seasoned Cook

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"I loved it, the recipe is very simple to use, it's easy on the wallet if you already have the oil needed.. I doubled the recipe, and ended up with about 32 of the fritters. I dished them out using #40 scoop, came out in almost perfect sized balls. I added banana, couldn't help it!"

May 20, 2011 on Food.com

Recipe #291987

Reviewed Alton Brown's Baby Back Ribs

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| By Hey Jude

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"The method used in the recipe is absolutely 5 stars, hands down. the rub however, isnt. i didnt really care for it at all, and as previously stated by many reviewers, it makes the "glaze" liquid very salty and inedible. luckily i had my favorite bbq sauce on hand, and i used that instead. I will make ribs using this method, but with a different r..."

May 5, 2010 on Food.com

Recipe #95414

Reviewed Roast Chicken with Lemon and Figs

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| By Amber of AZ

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Apr 29, 2010 on Food.com

Recipe #78200

Reviewed Pasta All' Amatriciana

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| By English_Rose

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Apr 27, 2010 on Food.com

Recipe #407756

Reviewed Mozzarella-Stuffed Meatballs

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| By Lainey6605

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Apr 27, 2010 on Food.com

Recipe #196837

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90 reviews by Xexe

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