I really enjoyed this recipe. The best part was how flavorful the broth was. It made the best tasting gravy. I think I will try the same seasoning for a baked chicken just to get the flovor in the broth for gravy. I never could get the temperature up to 180 F as another review said. I checked a cook book at home and it said it is done when the breast temperature is 170 F to 175 F and the leg temperature is 180 F to 185 F. I did a 16 pound turkey for about 3 1/2 hours and then measured the temperature in both the leg and the breast.

Reviewed On: Nov. 30, 2008

This was a great recipie! And was the first time I had made homemade pie crust. The only changes I made were using 1/2 cup of butter and 1/2 cup of shortening instead of 1 cup of shortening. I put the dough in the fridge overnight before using it.

Reviewed On: Nov. 8, 2008

I did this recipe for 2 lbs of small red potatoes. I used a 1/2 cup of butter, 2 oz of romono cheese, and 3 cloves of garlic, which was less than a tablespoon, a tsp. of salt and a tsp. of oregano. The whole family enjoyed these potatoes including my 18 yr old son who never eats them in restaurants. He said I could make them again. I don't thikn our family would want the full amount of garlic. I will definately make these again!

Reviewed On: Nov. 8, 2008