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    Baylor's Chef Matt

    Baylor University

    Chef #349158

    Baylor University

    Joined: Sep 04, 2006

    4 reviews by Baylor's Chef Matt

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed Six Layers and a Chip Dip

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      |  By matt_sawyers_7916537

    "I decided to double the recipe. I didn't double the salt though (well only a pinch or too more than called for for 1 serving and only used one jalapeno instead of two. I also could not find Greek yogurt at the grocery, so I used sour cream instead. I also added fajita pieces that I pan cooked and put in between the cheese and avocado layers.

    I ..."

    Feb 2, 2009 on FoodNetwork.com

    Reviewed Creamy Cajun Chicken Pasta
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      |  By Lorac

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    "This is AMAZING!!! I made it for 8 people total (I quadrupled the recipe. It was for the people on my dorm hall floor. For the "Cajun Seasoning" I used "Tom's Creole Seasoning" Everyone gave it 5/5 stars. I also left out the salt. I also added in 2 extra chicken breasts + 2 extra teaspoons of the Creole Seasoning. It was outstandingly fabulous"

    Sep 10, 2006 on Food.com

    Recipe #39087

    Reviewed Easy Shepherd's Pie
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      |  By TammieV

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    "I am a junior in college and I made this for my dorm hall on Labor Day. Everyone raved about it. I doubled the recipe and had no trouble.The only thing I got confused on was the cream of mushroom soup...did I need to dilute it or not (it said it was concentrated I did not and it turned out great. Very easy to make. I think it would be pretty coo..."

    Sep 5, 2006 on Food.com

    Recipe #47335

    Reviewed Super Easy Peach Cobbler
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      |  (1 person found this helpful) |  By kennilyn

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    "I am a Junior in a college dorm and for Labor Day all the dining rooms were closed. So I cooked for my hall...this was our desert. I t was amazing all the guys loved it. The only thing I did differently was that I added an extra cup of peaches. I also added about a Tblsp of sugar and a dash of cinnamon along with the lemon juice.I also added an ..."

    Sep 5, 2006 on Food.com

    Recipe #184288

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