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    Chef Saskatchewan Bound

    Little Egg Harbor, NJ

    Chef #1136448

    Little Egg Harbor, NJ

    Joined: Jan 19, 2009

    37 reviews by Chef Saskatchewan Bound

    1 - 10 of 37 sorted by Date | Rating | Helpful

    Reviewed Lemon Coffee Cake
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      |  By Second2None

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    "Fabulous! I changed the recipe because the lemon filling was not available in my area market. I used peach filling and added 1 tsp. vanilla extract. You could probably use any filling you choose just be sure to smooth out some of bigger chunks of fruit with a mixer or food processor. I wouldn't puree but reduce to bite size. I added the ..."

    Apr 19, 2013 on Food.com

    Recipe #354341

    Reviewed Kittencal's Easy and Delicious Ranch-Parmesan Chicken
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      |  By Kittencalskitchen

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    "Excellent taste, very easy. I submitted correction to preparation step to delete the step which includes 9X13 baking dish not sure why or where this step was added since later you are directed to use a greased baking sheet? Great recipe otherwise."

    Apr 2, 2013 on Food.com

    Recipe #200296

    Reviewed Farmhouse Ham and Corn Chowder
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      |  By LaurieL.

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    "This was absolutely the best corn chowder we have eaten in quite some time. The addition of the chopped red pepper gave a splash of colour to this hearty eat. The only change made was the use of 3 tsp of chicken bouillon powder because I must have used the last of the thyme and fresh potatoes instead of frozen hashbrowns (not available at my mar..."

    Feb 28, 2013 on Food.com

    Recipe #387991

    Reviewed Hearty Garlic Potato Soup
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      |  By keen5

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    "Thia was an excellent tasting soup. The change was I used Jimmy Dean bulk sausage instead of the Italian. I was afraid the seasonongs in the Italian would over power the soup's other seasonings and since garlic was already used, it probably didn't need any more.
    Try this soup. A keeper for sure!"

    Jan 8, 2012 on Food.com

    Recipe #89180

    Reviewed Pasta with Creamy Red Roasted Pepper Sauce
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      |  By Richard-NYC

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    "This was a great recipe. I added some cooked chicken pieces to the sauce and doubled the ingredients. I think the author meant a cheese like Boursin. I used the light version of this cheese and it came out great. Thanks for sharing"

    Feb 5, 2011 on Food.com

    Recipe #53345

    Reviewed Chunky Navy Bean Soup
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      |  (1 person found this helpful) |  By Miss Annie

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    "This was fantastic andfilling. The whole family liked it day 1, 2 and 3! I doubled the recipe so there were plenty of leftovers. Try this one on a cold winter's day."

    Dec 27, 2010 on Food.com

    Recipe #23805

    Reviewed Country Fried Pork Chops With Cream Gravy
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      |  By lazyme

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    "This was terrific and easy. Thanks for posting"

    Sep 19, 2010 on Food.com

    Recipe #255796

    Reviewed Banana Banana Bread
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      |  By Shelley Albeluhn

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    "This was wonderful. I think I solved the problem of the extended cooking times so many reviewers spoke about. After all the ingredients were mixed, I allowed the batter to sit for 15 minutes before putting in the pan for baking. I did this originally to allow the banana flavor time to flow throughout the other ingredients. The batter seemed to..."

    Mar 22, 2010 on Food.com

    Recipe #25885

    Reviewed Homemade Pie Crust
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      |  By Elizabeth Fullerton

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    "I usually do not do well in the pie crust department and often resort to Pillsbury to save the day. This recipe is easy and almost fool-proof. Instead of the pastry cutter use your food processor do the work. Simply add all the ingredients to the machine and pulse adding the cold water 1 tablespoon at a time until a dough ball forms. Now cut the d..."

    Mar 7, 2010 on Food.com

    Recipe #13619

    Reviewed French Canadian Apple Pie
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      |  By Georgia Girl

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    "This was great tasting. The golden raisins added a unique flavour to the filling. This is definitely a keeper. Thanks for sharing. UPDATE: try using recipe #13619 you'll save some $ and it is real easy. Use the food processor and simply pulse adding 1 tablespoon of water at a time until a dough ball is formed. Just divide in half, flour the rollin..."

    Mar 7, 2010 on Food.com

    Recipe #85400

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