These were tasty enough. Good flavor. However, the sauce does not thicken at all. I ended up putting in on the stove top and thickening it a little bit by putting instant potato flakes in it. The chops were not near as tender as I thought they would be judging by other reviews. They were moist but not overly tender. I did cover them for 45 minutes of the cooking time because, in my experience, they turn out more dry and less tender if cooked uncovered. I'm glad I didn't cook uncovered the whole time now. Hubby isn't a big fan of tomato based things but he liked them. Didn't love them but liked them enough. They could have been a lot more tender though. Over all a decent recipe and I will make it again from time to time.

I did this recipe almost exactly as stated. Only thing I did differently was added maybe 1/4 cup of flour and some chopped peanuts. I baked them at 350 for 10 to 12 minutes and they're really good! They could be a touch more peanuttier (is that really a word?) but they're very good. I have added this to my recipes and will definitely make them again.

Oh my Lord.. these are, hands down, the BEST oatmeal cookies I have ever put in my mouth! I did a couple very small changes but nothing that would make or break this cookie recipe. I thought the dough looked a little too.. what's the word.. soft? mushy? I thought it needed just a little more oats and flour. Also I didn't have butterscotch or chocolate chips so I left that out. Maybe they wouldn't need more flour/oats if they had raisins or chips in them. Regardless.. these cookies are fantastic!! Nice and crisp on the outside and still soft and chewy in the center (not too chewy like they're raw.. just nice n soft). This will definitely be the recipe I use every time i make oatmeal cookies. I wish I could give more than 5 stars.

I made this a couple nights ago and it's really good! I only gave it four stars because I think it could have just a little touch more flavor. I'm going to try adding a little lemon pepper next time or dry mustard maybe. I didn't have the cereal so I left that out and I used croutons instead of bread crumbs. I also didn't have cheddar so I used Mozzarella instead.. that may have made the difference. It stayed nice and moist and we really enjoyed it! I will DEFINITELY make this again... several times!

This was awesome! Only reason i give it four stars and not five is because i did make a couple changes. For one, there's not enough meat/sauce in the original recipe (not for my taste anyway). I also added a couple things. Changes are as follows: 1 pound of ground beef and a large can of four cheese pasta sauce (thick and rich). I also put a can of mushrooms in the meat (we really like mushrooms) and 1 tsp thyme, 1/2 tsp garlic salt, 1/2 tsp onion salt. I put a little garlic and pepper in the cheese mixture as well. I baked it in a 9x13 pan so i didn't have enough to make two layers... but boy it's delish!

I haven't made these recently but I have made them several times over the years. They are a huge hit with family and friends and they're incredibly easy to make! Anyone that has ever tried these has loved them! Thanks for posting this recipe!

I have to give this recipe a five star review.. they were perfect! I have to admit that I didn't pay attention to all instructions and didn't notice it said COOKED rice (as I assume other reviewers have done). I made a couple small changes but nothing major. I always cook my meatballs in the oven so that was one change.. 350 oven for an hour or so (depending if recipe is doubled or trippled etc). I made a triple batch so they were in the oven probably hour and a half. Also I wanted a little more of the original porcupine meatball flavor so for every jar of prego I added two cans of tomato soup. I also put in a handful of brown sugar in the sauce to give it a sweet/sour flavor. In three pounds of hamburger I put in four cups of rice and that was LOTS! (keep in mind i thought it was uncooked rice i was suppose to use.. my mistake). These meatballs are a huge hit!

I simply can not imagine putting that much onion in it! I want egg salad not onion salad. I didn't measure anything that I changed but I put roughly a Tablespoon of onion in it (admittedly could have been a little more than that). I used less dry mustard as well but didn't cut it down by all that much. I didn't have dill so I couldn't use that.. I think that would really make this recipe though (perhaps cut back the amount a little but it's hard for me to say since I didn't have any). Also, I didn't have quite enough mayo so here's an interesting twist.. I added Rach dressing to it.. probably 1/4 cup or a little less. I also added bacon bits.

I have loved these since I was a little kid! Awesome served with mashed potatoes and veggies. I do my own thing with these too and made a few variations to it. I put onion flakes (or diced onion), some beef boullion, dry mustard, pepper, an egg, and crushed soda crackers if needed and Minit Rice in the meat. I brown them then put them in the sauce in the oven and bake at 350 for an hour or so. Also for the sauce I use two cans of tomato soup, put a dash or two of soya sauce in it, add spices to your own taste (I put basil and salt and pepper in it as well as the soya sauce).. or use one can of soup and a jar of pasta sauce. If you want to try something different you can use chunky sauces or four cheese pasta sauce.. whatever your heart desires. These are easy and a big hit in our house!

I have been looking for my mothers recipe for scones forever! She passed away a little more than two years ago and with her I lost the whole Scone experience. I have found various recipes that are similar but not quite the same. These are awesome with cheddar cheese by the way! Thank you for sharing this recipe!