"I don't know if Alton reads his reviews, but he needs to read this one. This recipe is either incomplete or has errors in it. I don't have a meat grinder so I used the food processor method instead. When I was done the falafel wouldn't form into any kind of cohesive ball or patty. I had to put the mixture back into the processor and process it into a paste and then add 3 eggs to the mixture to get it to bind together. Even with all this I had to treat them very gingerly while putting them in the deep fryer. I realized that balls would not cook properly in the fryer (plus they would be hard to eat- esp. the size that Alton made them) so I made little "hamburger patties" of falafel, about 2 inches wide, and only cooked them for 5 minutes. They turned out great except that they were a little dry. Next time I'm going to try adding some water and olive oil to the mixture to keep it more moist."

"Wow! So much better than store-bought hummus- and less expensive to make! This was awesome! I did make a few modifications. I used 3 cloves of garlic and I sauteed them first. I also roasted a red pepper over my gas burner, peeled and chopped it, and added it to the hummus mixture while it was pureeing in the food processor. Amazing! Thanks AB!!"

"Wow! So much better than store-bought hummus- and less expensive to make! This was awesome! I did make a few modifications. I used 3 cloves of garlic and I sauteed them first. I also roasted a red pepper over my gas burner, peeled and chopped it, and added it to the hummus mixture while it was pureeing in the food processor. Amazing! Thanks AB!!"

"There are obviously a lot of people who have rated this recipe poorly, but who have not made the recipe. How can you rate a recipe when you haven't made it? I think Food Network should not allow this or take off the ratings of people who didn't make the recipe. Since I love Paula Deen and I have made a lot of her recipes I'm going to rate her a 5 star on this recipe, even though I haven't made it myself!! This will help counteract those people's 1-star ratings who haven't actually made the dish. I'm going to try this recipe out and will comment on it later. Love you Paula!!

"Thanks Paula! We made a Turducken this year for Christmas using Paula's and Paul Prudhomme's recipe. It was amazing! I used Paula's Oyster dressing for one layer, sage and onion dressing for another, and Emeril Lagasse's spinach stuffing recipe for the third and it was ABSOLUTELY OUT OF THIS WORLD!!! This was the best tasting Christmas meal I've ever had in my 40 years. With the bones from the three birds I made 3 GAllONS of stock! When the turducken was done cooking in my oven (about 11-12 hours), I ended up with over 1/2 gallon of strained fat to use in future recipes!It's a lot of work, but the flavor is out of this world!

"Paula Deen- you've done it again!! This is an awesome recipe! We bought really expensive jumbo lump crab for a stuffed lobster recipe we made last week. I had quite a bit of crab left over and so I searched for recipes to use it up. I came across this recipe and it used a lot of the items I used in the stuffed lobster(Worchestershire, dry mustard, mayo, Ritz crackers, etc.) so I made these and they were outstanding!! great flavor hot or cold- and they made delicious sandwiches on a croissant with green leaf lettuce and a little mayo! Thank you Paula!!

"As always, Paula Deen has great recipes! This oyster dressing is delicious! The only things I did differently were that I used Jiffy cornbread mix to make the cornbread and I added additional fresh thyme, rosemary, and sage from our garden at home. The dressing had a subtle oyster flavor which really went well with the different types of breads and seasonings in the stuffing. Way to go Paula!! Thanks!