"I made this today to make sure it would be fine for my Thanksgiving guests. Well... it will be so much more than fine. The unusual combination of ingredients results in a wonderful dish that is hard to describe but is out-of-this-world type of delicious! Thanks."

"The roulade looked beautiful and tasted even better with the moist turkey and the delicate fig in the stuffing. I bought a fresh turkey and managed to cut the whole breast out myself, having to scrape the meat of the breastbone very carefully. But it worked and I probably saved myself some money! The other parts were frozen individually and I'll peruse Ina's recipes for turkey legs, wings, etc. at a later date. Definitely part of my permanent holiday collection. Thank you!

"Followed recipe to the letter and we thought this was better than any tortilla soup we have eaten in restaurants.

"I am quickly becoming a fan of Tyler's cuisine. I hope it's alright to say that I did not buy a rotisserie chicken but used left-over chicken instead. Because the seasonings had such a presence I got away with this but I'm sure a tasty rotisserie chicken would have added even more. I saw on the show that this recipe makes 10 enchiladas and I halved everything which worked out fine. Next time I won't do this and we'll feast on this great dish two evenings in a row. No one will object!

"Followed the recipe exactly and it was so delicious that I made it again the following day...

"I am not good at working with dough so I bought frozen puff pastry but otherwise followed the recipe to the letter. I was quite impressed with the result. When I tasted the filling it was almost too spicy with the 4 serrano chilies but when the empanadas came out of the oven they tasted just fine. They looked beautiful, tasted perfectly with the sweetness of the raisins and the crunch of the almonds, and the empanadas were easy to hold and were eaten straight from the hands, in other words they are an ideal party food. Thank you!

"I love short ribs but don't cook them much because they need such a long time. But to do it in the slow cooker is a great idea (I imagine you could even do it overnight and turn the heat to low when you go to bed?). I followed the recipe exactly and it was fabulous. The ribs fell off the bone and the beautifully colored sauce tasted deep and rich. I de-fatted the sauce as suggested and the dish was a great success.

"I am not good at working with dough so I bought frozen puff pastry but otherwise followed the recipe to the letter. I was quite impressed with the result. When I tasted the filling it was almost too spicy (4 serrano chilies) but the finished (baked) empanadas tasted just fine. They looked beautiful, tasted perfectly with the sweetness of the raisins and the crunch of the almonds, and the empanadas were easy to hold and were eaten straight from the hands, in other words they are an ideal party food. Thank you!