The stuffing smelled awesome, and was easily a five star recipe until Step 4. I put in the oven at 350 degrees. It started burning at twenty-eight minutes, and my oven usually runs cold. Burnt stuffing is a pretty major recipe problem, which is why I am only giving this recipe 3 stars. It could still be great stuffing, if you replaced Step 4 with the following: (1) make it Stevetop style--serve it warm after Step 3; or (2) turn the oven to 325 degrees and bake twenty to twenty five minutes.

I am a butter extremist who doesn't have much to do with the flavorless goo called shortening. In fact, for the past six years, you simply could not find it in my kitchen. But now, shortening is back and this recipe is the reason. You won't get a simpler, easier to manage crust that comes out perfectly light and flaky. It is a bit sticky so you need waxed paper and flour to roll it out, but do not worry, unlike some pie crusts, the extra flour has no adverse affect on the finished texture. As a final note, when I'm ready for something a bit less "basic" I throw in roughly 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. all spice for each pie crust made. It makes an excellent compliment to pumpkin and apple pies.

Going only on flavor this recipe is a five star pie. But flavor isn't everything. The proportions on this recipe are way off the mark. I doubled the recipe and still came up short. You would want 2.5 times these amounts to fill a 9 inch pie crust. Also, I modified the recipe for sanitary reasons. After adding the raw eggs, I slowly brought the batter to a boil over medium heat, stirring it regularly. After removing it from the heat, I mixed it again at medium speed. This modification gave me peace of mind that I'm not giving anyone food poisoning. The pie set well and had a perfect consistency... in the fridge. After being out for a few minutes it became tasty chocolate soup in a pie shell. I know some of this is the trade-off for cooking the egg whites, but I seriously doubt the raw egg pie would last two hours on the buffet table either. This pie needs to be kept cold.

This recipe produces a fudge of perfect consistency--not a small feat in the world of homemade fudge. As for flavor, I followed the advice of other reviewers and doubled the peppermint extract then mixed the candy into the fudge (not on top). The result was a very minty fudge. Those who want something a little milder might do better with 1 and 1/2 tsp extract. Also, I'd advise others to be cautious about over-chilling the fudge. I put mine in over night, and ended up having to thaw it for three hours before I could cut it. You could avoid this problem by monitoring the fudge as it sets, or (simpler yet) spoon warm fudge into individual servings so as to avoid the need to cut it.

I needed a bit fewer than 6 cups of apples to fill the pan, but in all other ways the recipe could be followed exactly. It has a very traditional flavor. However, its nothing remarkable or super memorable. Just a regular cinnamon and sugar apple pie.

This recipe does yield a great tasting crust, but it is NOT for beginners. The recommended amounts of butter/ flour /water, yield a dough that is quite chunky, hard to manipulate, and without significant mixing work, marbled with butter. You could probably get away with a bit more water to make it manageable (though not the additional 3/4 of a cup I once threw in, in a fit of frustration). Other reviewers appear to have good advice for making this a success. I haven't tried any of it, but I have noted how much work and attention would be required. All and all, this recipe has its merits, but if you are willing to deviate from the traditional butter crust and get some shortening, you can find something tasty with less hassle.

I had never brined a turkey before, so it was a bit of an adventure. Lots of lifting a heavy bird in gallons of liquid and serious fuss when we had a heat wave and needed to overnight the turkey, brine in all, in the fridge. Was it worth it? Oh, yes. This brine made the turkey a juicy, flavorful bird to rival any other in Thanksgiving memory. I also like that it has the basics--good salt to liquid ration with thoughtful step-step instructions--but leaves a lot of room for future experimentation with wine, fruit juice and different spices. I will make some version of this recipe for years to come.

I tried this recipe for Thanksgiving, and my family widely agreed the it was less sweet and "more like a vegetable" than our usual fare. This, in spite of the fact, that I covered the sweet potatoes with candied pecans. However, this was universally viewed as a good thing, as you could taste the potatoes and their orange juice compliment, instead of just getting a mouthful of sugar and marshmallow. I will definitely make this again, and I look forward to experimenting with some of the advice other reviewers have offered such as substituting maple syrup for the brown sugar, and adding bits (1/4 to 1/2 teaspoon) of cinnamon and nutmeg with the melted butter.

We all owe Ms. Roberta Bublick a huge thanks for posting this recipe. Beyond fabulous, this pot pie is worthy of becoming a long-standing family tradition. That said, I must note that, while the recipe would be quite tasty in original form, I made a few modifications. Following the advice of other reviewers, I added 1/2 teaspoon garlic powder, and 1/2 teaspoon poultry seasoning for flavor. I also increased the onion from 1/3 cup to 1/2 cup. I then reduced temperature to 325 F, and baked longer. The result was a beautiful, perfectly moist pie. I know some have experimented with doubling the creamy filling, or otherwise modifying to prevent dryness. This is probably not necessary, as the pie is quite moist and tender with merely reduced temperature and increased cook time. Also, be cautious: as measured, this recipe already overflows from a standard pie pan. If you double the creamy filling, you'll need a sizable dish.

This recipe is a good start, but it needs a lot of adjustments. I made it for Thanksgiving. Half my guests thought it had too much cheese; and the other half thought it needed more green beans. It also makes a huge amount. I halved the recipe and it was easily enough for 8 to 10 people. If I make it again, I will half everything else, but use 21 oz (roughly a bag and a half) of green beans to balance it. I have read others who recommend loosing the Velveeta altogether. You could do that and still have a fine casserole, but the cheddar alone wouldn't generate the super cheesy flavor that makes this recipe a keeper in my recipe box.

This pumpkin pie is fabulous. It is the perfect consistency and has an excellent fresh pumpkin flavor that gets lost in traditional spice pies. I had no hassles cooking it--the measurements, cook times and temperatures can be followed without adjustments.

If you like traditionally flavored pumpkin pie, this is an excellent choice with a great balance of spices. However, I was disappointed with a couple of things. First, the uncooked pie filling is very soupy (not the thickness you expect from a pumpkin pie). It took over an hour to set in my oven at the temperature called for in the instructions. The other drawback is that the recipe, as measured, makes much more pie than can fit in a pie crust. I ended up pouring a lot of it down the drain.