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Restaurant-Quality Baked Potato Soup

Reviewed: Sep. 1, 2011
You could tell the taste of instant smashed tomatoes in there, personally i wouldn't be happy if that was served to me in a restaurant. However, it had an overall nice texture, wasn't bland, bacon and onion complements the soup perfectly. i used normal milk (i had to add more milk to get it smoother because it got very thick) and i would recommend less cornstarch and less smashed potatoe flakes too. next time i'm gonna try this with real smashed potatoes! an overall not bad recipe!
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Creamy Au Gratin Potatoes

Reviewed: Aug. 20, 2011
The "most helpful review" here (basically "more cheese more sauce") is obviously wrong. Of course, adding more fat makes everything tastier, that's a universal truth! Cook the butter with the onion for a few minutes to soften the onion and give the butter a beautiful aroma and taste. The blandness many experienced is because cheddar is not a salty cheese, so add salt. Also, add nutmeg (because it's awesome with potatoes) and a bit of clove if you have. I let the potatoes simmer in the sauce a bit to cut down on baking time. It was amazing!
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Cream of Tomato Gorgonzola Soup

Reviewed: May 22, 2011
It's fantastic! Made it with fresh tomato juice (I mixed tomatoes in the blender) and diced fresh tomatoes! Because of that I added no water and used condensed milk! Used fresh onions, garlic and basil, also added dried oregano, pepper and a pin of sugar! Very creamy!
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Marinade for Chicken

Reviewed: Aug. 15, 2009
it was amazing! i used it to marinade chicken wings overnight. it made their crispy outside taste soooo delicious, and the inside was juicy!! it simply gives the right flavour! tasty! :D
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