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    Mustang Sally 54269

    Fort Saskatchewan, Alberta, Canada

    Chef #840768

    Fort Saskatchewan, Alberta, Canada

    Joined: May 15, 2008

    594 reviews by Mustang Sally 54269

    1 - 10 of 594 sorted by Date | Rating | Helpful

    Reviewed Sweet Potato Cottage Pie
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      |  By Sonya01

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    "This recipe got a double wow from us. I had some mashed potatoes/yams to use up so I made this recipe. I may have been alittle short on the quantity but it worked out perfectly for us. I increased the beef abit & used up abit of leftover liquid gravy (for some of the water. I didn't have zucchini in the fridge so I sub'd edamame..."

    3 days ago on Food.com

    Recipe #251686

    Reviewed Avocado Stuffed Chicken
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      |  By jonesies

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    "Yummy, yummy in my tummy. We enjoy chicken/avocado recipes and especially liked the flavours in this one. The only change I made was that I browned the rolled chicken pieces in a skillet on each side. Then I baked for only 35 mins. I served them with mediterranean lemon pepper rice, thanks for sharing the recipe."

    Mar 22, 2013 on Food.com

    Recipe #277264

    Reviewed Turkey Pot Pie With Stuffing Crust (Using Leftovers
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      |  By Karen From Colorado

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    "Great recipe to follow a turkey dinner. Changed it up abit by adjusting some of the ingredient quanities, for example I increased the turkey & reduced the stuffing & vegys abit. I didn't have enough gravy so I mixed in 1/2 can of chicken soup into the turkey mixture to account for the lack of gravy moisture. Tasty & easy recipe,..."

    Mar 16, 2013 on Food.com

    Recipe #80498

    Reviewed Avocado Chicken Melt
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      |  By mama smurf

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    "Loved the flavor of the chicken but I have to confess that I marinated the breasts while they thawed. I didn?t change anything else but I didn?t do the yogurt/peppers/bread step. It was easy to a make and worth doing again & again. Thanks for sharing"

    Mar 15, 2013 on Food.com

    Recipe #416058

    Reviewed Cheesy Spinach and Beef Casserole
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      |  By diamonds4heather

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    "Tasty & easy recipe to make. Few changes; I increased the beef & added 1 italian sausage, reduced the pasta by half. I used garlic peppercorn spice and for 1/2 of the soup I sub'd some yogurt. Not exactly sure how much spinach or cheese to add; I added 4 oz of spinach and 5 oz of cheese. It was cheesy enough for us but I could add more spinach..."

    Feb 17, 2013 on Food.com

    Recipe #22815

    Reviewed Spinach and Goat Cheese Stuffed Chicken Breast
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      |  By KLBoyle

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    "Very flavourful. Few changes; used fresh spinach (steamed, sub'd some cream cheese for goat cheese, added a layer of prosciutto, sub'd lemon pepper for zest and banana peppers for roasted peppers. Also cut the sauce in half and found it perfect for us. Tasty recipe, thanks for sharing."

    Feb 17, 2013 on Food.com

    Recipe #195210

    Reviewed Herb-Roasted Chicken
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      |  (1 person found this helpful) |  By elainegl

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    "Absolutely love this recipe with a great combination of herbs. Only changes I made was reduced the salt and sub'd buttermilk for the water. The chicken came out moist & tasty, thanks for sharing."

    Dec 24, 2012 on Food.com

    Recipe #152161

    Reviewed Meatballs in Hungarian Sour Cream Gravy
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      |  By Not-2-Sweet

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    "This is the exact recipe I've been searching for awhile. I make meatballs in mushroom gravy for x-mas and have tried several different recipes. I think what makes this recipe stand out is the onion soup mix, paprika & worcestershire sauce. I've also tried a variation where I add beef gravy for the water/boullion and mushroom soup or yogurt for ..."

    Dec 24, 2012 on Food.com

    Recipe #164048

    Reviewed Briana's Zesty Spaghetti Sauce
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      |  By Mommy2Summer&Gibson

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    "Nice zesty sauce. To make the sauce even quicker than written, I adjusted for an electronic pressure cooker. The only other changes I made was sub'd italian sausage and red wine. Also added crushed garlic clove. Tasty recipe, thanks for sharing."

    Dec 23, 2012 on Food.com

    Recipe #259898

    Reviewed Corned Beef Hash and Potatoes
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      |  By Chicagoland Chef du Jour

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    "I had some corned beef in the fridge & found this recipe. I was different that we normally make but we enjoyed the flavours. Couple small changes; I added a finely chopped jalapeno and instead of fresh I sub'd dried parsley. Instead of poached, I decided to use fried eggs over the hash. Nice recipe, thanks for sharing."

    Nov 15, 2012 on Food.com

    Recipe #294743

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