"There is a reason why this turkey is the #1 turkey recipe. Very moist, beautifully golden bird. I was a little nervous having only made small (8-10 lb) birds and I knew I wanted to try the best for my first big bird (20lb). Perfect. I did have to do the normal things of watching and checking the temp as I went and put some foil on the wing tip"

"I used fresh green beans and it is amazing how switching out a few fresh items (like the green beans and the mushrooms) make such a drastic difference on a classic. This will be how I make green bean casserole from now on."

"It was ok. The flavor profile seemed a little odd to me and it was a meal that left me still hungry afterwards."

"My husband is very picky about french onion soup and he actually liked this one! I like that it uses ingredients I typically have on hand (one of the reasons I make soup), but I think I need to work the flavors a little bit more to get the right balance. This was a little concentrated, but over all very good."

"Very good and pretty easy to make. I love teriyaki and finding new ways to cook the less expensive meat (thighs versus your boneless skinless chicken breast). The fact that it is healthy just makes it better."

"I think the flavors are pretty good but I have a hard time doing equal parts flour and corn meal. The corn meal just takes over the delicate flavors of the squash. All in all, a good starting "fry base""

"This is my go-to collard "starter" :) I have a tendency to adjust as I'm cooking but this base is great. I love that sauteing the greens allows them to keep some of their crispness and bitterness. I typically to throw in some garlic and crumbled bacon and love to serve it alongside some country fried steak. Good southern cooking.