"I have made this recipe so many times I could probably do it in my sleep blind folded. It is absolutely the best! Browning those onions ( I use mushrooms too sometimes) in the butter is key. The longer the better. With steak or prime rib use beef broth! With poultry, chicken broth! For a big holiday, I make the night before usually. Then an"

"Oh my goodness! Absolutely the best turkey our family has ever had! Make sure your thermometer is inserted properly. You will get a false read Carole, if you don't get an accurate read between the leg bone dark meat. I measured 150 at 2 1/2 hours...kept it in another 30 min or so and it was absolutely perfect! Our bird was 14.6 pounds. Alton"

"Oh my goodness! Absolutely the best turkey our family has ever had! Make sure your thermometer is inserted properly. You will get a false read Carole, if you don't get an accurate read between the leg bone dark meat. I measured 150 at 2 1/2 hours...kept it in another 30 min or so and it was absolutely perfect! Our bird was 14.6 pounds. Alton"

"It was by far, the best stuffing ever! After years of making a Carmelized Onion and Cornbread recipe that I knew people loved, I changed it up. Why, because my beloved husband informed me he did not like cornbread in stuffing. I searched and searched and decided on Robert's recipe. Well it was so good, do delicious. Everybody just went nuts. "

"It was by far, the best stuffing ever! After years of making a Carmelized Onion and Cornbread recipe that I knew people loved, I changed it up. Why, because my beloved husband informed me he did not like cornbread in stuffing. I searched and searched and decided on Robert's recipe. Well it was so good, do delicious. Everybody just went nuts. "

"We love Beef Stroganoff and consider this to be the best recipe! I have seen recipes calling for all kinds of weird ingredients like tomato paste? I am 1/4 German and the rest mostly Scandinavian. This is the quintessential Beef Stroganoff you have been looking for. I don't put in nearly the amount of sour cream it calls for. Maybe two heaping tablespoons and I use the lower fat version. Still turns out delicious every time I make it. In fact we are having it tonight. I have to stress that I use Chardonnay in the recipe. I tried using red wine once and although it tasted just fine, the sauce looked less appetizing. It was almost purple! Stick with white wine and for crying out loud use good wine! Bon Appetite!"