"I've tried this recipe several times and have never quite been able to have it turn out right. Despite numerous attempts to monitor the temperature of the shortening, the buttermilk on the outside always begins to burn before I get get the inside of the chicken done. The rub is delicious but it still fails to really get inside the chicken, and the meat remains mostly bland as in the case of 99% of fried chicken.

"I don't have an ice cream machine, so instead I put the batter in a wide casserole dish with lots of surface area, stuck it in the freezer, and stirred it every 45 minutes to an hour with a spatula for about 5 hours. Even with this method this is the best homemade I've ever tasted. The sweetness is just right and the texture is on a whole nother level than any ice cream I've ever had. I've since used this base to do other flavors with equally outstanding results.

"Very simple and very tasty. I make this often to use as garnishes for meats, pastas, potatoes, and salads.

"I've always enjoyed carrot cakes but this one wasn't quite what I was expecting. The cake itself turned out very hearty and chewy, similar to banana nut bread. Sweetness was minimal and I didn't really taste the carrot or the spices. The frosting was super however. For my tastes the batter could use an adjustment and a bump in flavor. My dad, however, claimed it was the best carrot cake he'd ever eaten.

"I've always enjoyed carrot cakes but this one wasn't quite what I was expecting. The cake itself turned out very hardy and chewy, similar to banana nut bread. Sweetness was minimal and I didn't really taste the carrot or the spices. The frosting was super however. For my tastes the batter could use an adjustment and a bump in flavor. My dad, however, claimed it was the best carrot cake he'd ever eaten.

"Whenever I think beef, this dish comes to mind. I have made this dozens of times and every time followed the recipe exactly; always delicious. Simple, quick, and doesn't require a plethora of ingredients. This is sure to impress anyone with it's simplicity and elegance.

"Halfway through preparing this I found out a couple of my guests weren't fans of creamed spinach at all. After tasting this they remarked on how it didn't turn into some kind of slimy mush and changed their minds about creamed spinach altogether!

Most of the cream was absorbed and didn't look at all like the picture above, but it was tasty nonetheless. I'd definitely consider going a little easy on the salt.

"I was looking for something to stuff a duck with and came across this recipe. I simply halved the stuff recipe and made a few modifications. Firstly I kept the original amount of mushrooms because I was going for a very mushroom-y flavor. Secondly, I was unable to find challah bread and used brioche instead. The stuffing was very good overall, but a little on the salty side. I enjoyed the addition of the green peppers, but they more than overwhelmed the mushroom flavor I was aiming for. Overall this was a very tasty alternative to the standard stuffing flavor that most Thanksgivings are replete with. Very simple as well, and eye catching with the dried cherries.