I find this to be an extremely dry, uninspired and flavorless perogi filling. You should first boil the potatoes, then mash them and add the cheese while mashing to help melt the mixture together. The mixture should become orange and hold itself together. Add 1 cup of sourcream, 4 cups of finely chopped cooked onion and 2 cups of finely chopped cooked bacon. Place inside perogi/pierogi dough, boil and freeze. Secret tip: add a small amount of the potato mixture to the dough to help them hold together while cooking.

Reviewed On: Nov. 4, 2009

This was the best fish I've ever had hands down. It has become a weekly staple meal. Not only that, but it's also a very cheap supper. Try lemon garlic steamed carrots and broccoli on the side to really finish the meal. The sauce and method of cooking is also delicious with ANY fish. We've tried fresh rainbow trout, northern pike and walleye with this sauce. All were delicious. The pike tasting most like the tilapia, but only if caught in cold waters. 5/5 without question. I VERY lightly rubbed the filets with Old Bay Seasoning before the first broil, 1 teaspoon for 3 filets. It was just a subtle hint of spice that helps tone down the cheesiness a little bit.

Reviewed On: Nov. 4, 2009