"Terrific glaze. Kept spooning it up over the ham as it cooked, mixed with the drippings. I had steamed carrots, and it was delicious on the carrots as well. Will make it for carrot even when I don't cook ham. Thanks""

"This looked so creamy and yummy on the show. I was so excited to try it. We love Jasmine rice and I always have it on hand. I was SO disappointed! for 1 thing what she poured into her pretty little cups DID NOT have a cup of toasted coconut in it. It was pure white. That's when I knew there was a problem. Looking at it in about 3 hours, it was dry around the edges and milky in the middle, so I stirred it, & tasted it. The rice wasn't cooked. By the time the rice was done it was almost gelatinous. Threw it out and used the cherry sauce on vanilla ice cream.

"I've used this brining recipe for a number of years now, and it is wonderful every time. I do stuff my turkey with THE BEST half cubes, half cornbread recipe. And I use another chef's suggestion of basteing with 1/2 bottle of Chardonnay about an hour into the roasting time (and every half hour) and adding the other 1/2 bottle at least an hour before the bird is done. OMG. The best turkey, thank you Mr. Brown, the best stuffing, thanks Mom, and the best gravy with that Chardonnay as the base, thank you Ms. Stewart.

"I've used this brining recipe for a number of years now, and it is wonderful every time. I do stuff my turkey with THE BEST half cubes, half cornbread recipe. And I use another chef's suggestion of basteing with 1/2 bottle of Chardonnay about an hour into the roasting time (and every half hour) and adding the other 1/2 bottle at least an hour before the bird is done. OMG. The best turkey, thank you Mr. Brown, the best stuffing, thanks Mom, and the best gravy with that Chardonnay as the base, thank you Ms. Stewart.

"I've used this brining recipe for a number of years now, and it is wonderful every time. I do stuff my turkey with THE BEST half cubes, half cornbread recipe. And I use another chef's suggestion of basteing with 1/2 bottle of Chardonnay about an hour into the roasting time (and every half hour) and adding the other 1/2 bottle at least an hour before the bird is done. OMG. The best turkey, thank you Mr. Brown, the best stuffing, thanks Mom, and the best gravy with that Chardonnay as the base, thank you Ms. Stewart.

"I've used this brining recipe for a number of years now, and it is wonderful every time. I do stuff my turkey with THE BEST half cubes, half cornbread recipe. And I use another chef's suggestion of basteing with 1/2 bottle of Chardonnay about an hour into the roasting time (and every half hour) and adding the other 1/2 bottle at least an hour before the bird is done. OMG. The best turkey, thank you Mr. Brown, the best stuffing, thanks Mom, and the best gravy with that Chardonnay as the base, thank you Ms. Stewart.