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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Dec. 31, 2008

To help those who end up with wall paper paste, I cut my potatoes in thin slices or small pieces and rinse them in a collander BEFORE boiling. This technique will get rid of much of the starch that can make glue out of your potatoes. ALSO putting them through a hand held food mill OR a potato ricer makes quite a difference. I use SALTED butter, and add extra salt and instead of pepper I use Mrs. Dash which will really add some pep to the dish. I usually Taste the potatoes up to 4 times, adding seasoning until they are just right.

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18 users found this review helpful

Baked Potato Casserole

Reviewed: Oct. 4, 2008

A VERY worthy dish that pleased my 3, 7 and 10 year olds as well as me and my wife. I did everything per the instructions except I used an additional 1/2 tsp of salt & pepper. I may have been a and ounce or two over on my bacon as well. I also scaled the recipe down to 8 servings down from the 20 the original calls for. It made enough to have for a second dinner.

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3 users found this review helpful

Chicken Marsala

Reviewed: Oct. 4, 2008

I used several tips from Previous reviewers as well. I stuck to using the two wines but after browning the chicken I removed it and sauted the mushrooms (Double the batch) in the oil/butter the chicken had just fried in. Then poured in double the amount of wine and made a slurry of the left over seasoned flour and canned chicken broth. Once mostly thickened I poured in about 1 cup of HEAVY CREAM! Turned the fire way down and stired it and put the chicken back in to simmer for the 10 minutes. All I can say is YUMM YUUMMMM!!!

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0 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Dec. 27, 2007

This didn't have the impact we thought it would. We didn't taste the cheese or sour cream like we thought we would. The garlic flavor was good but we will look for another recipe.

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1 user found this review helpful