I made it as is and I really liked it, but wish I'd made the caramel sauce as sggested by others, it just was mssing that umph, but was a great beginning.

I used this brine last Thanksgiving. In addition to doing the brine, I stuffed the turkey with citrus and herbs and rubbed it down with the same mixture. In a bowl, I mix 1 onion, 1 lemon, 1 orange, all quartered with fresh thyme, sage, parsely (some roughly chopped, but most still on stems), salt, pepper, and some melted butter. I stuff the big pieces into the bird and what's left in the bowl gets rubbed all over the turkey, including under the skin and poured into the cavity. It was my first turkey and my entire family said that it was super moist and tender, which I totally attribute to the brine. I'm definitely using it again this year, starting tonite.

This was pretty good. I used a can of diced fire roasted tomatoes, drained, instead of the fresh tomato and used beef stock instead of water. I thickened the sauce at the end to a thin gravy consistency.

This was awesome. I added just a touch of cinnamon and nutmeg and it went perfectly with my carrot cake.

This is good basic recipe, but I followed the advice of others and used both brown and white sugars. Also, I thought 1 1/4 cups of oil sounded like just too much, so I used 1 cup of applesauce and 1/4 cup of oil and since no one in my family likes walnuts, I just left them out. Turned out very moist, not too sweet.

We upped the garlic and toned down the balsamic and even my 3 year old (who doesn't like 'dinner' foods too much) really enjoyed it.

I couldn't make myself include the liver, but other than that I followed this recipe exactly and it was fantastic.

I followed the recipe exactly except that I substituted orzo for rice, just because I prefer pasta. My family loved it.

Wow, these were so gooey and good. I added chocolate chunks and white chocolate chips o the batter. I followed the advice of some others and layered the marshmallows on top, but I don't think I'll do that again.

I liked all of the components but used panko breadcrumbs for more crunch and texture and cut it all up instead of baking it whole. Kids thought it was awesome.

The first time I made this, the red bell peppers turned out mushy. The second time I made it i just added some jarred roasted red peppers with the peanut butter and it was much better.

I LEAVE OUT THE CELERY, SAGE AND GREEN ONIONS AND ADD KETCHUP AND DRY MUSTARD TO THE BATTER. GREAT IF YOU HAVE A HOUSEFUL OF KIDS.

THIS IS A GREAT BASE RECIPE. I ADDED CINNAMON AND THE MELTED BUTTER TO THE BATTER MIX, VANILLA TO THE CHERRIES, AND DID CHERRIES ON THE BOTTOM WITH THE BATTER ON TOP. EVEN MY SON, WHO IS NOT A CHERRY FAN, ENJOYED THIS ONE.

This stuff is great for almost any sauce that you'd like to spice up. I fire-roast the peppers and bring the whole thing to a boil for about 5-10 minutes before I jar it for friends.