I've always baked my bone-in ham and it has never occurred to me to slow cook it until I tried this recipe. I seldom use my slow cooker. Never again will I bake a ham. I took a couple of peoples advice and added pineapple juice along with the brown sugar and without doubt, it was the juiciest, most tender ham we've ever had. My family raved about it all through the meal. I didn't cook it as long as recommended (about 5 1/2 hours) and it turned out perfectly. Thank you LITTLEMSTXTHANG.

I tried this recipe as written the first time and I have to admit it was very good, however when I mentioned it to a friend of Italian ancestry he suggested instead of butter, I brown the shanks in pancetta fat. I chopped up about a 1/4 lb. of pancetta, fried it, removed it from the pan, drained off all but about 2 tbls of the fat and browned the shanks. I removed the shanks and used the same fat to saute the onions, added the wine and deglazed the pan. I added the previously fried pancetta with the other ingredients. I know it's not as healthy but it was absolutely delicious. The one thing he told me was, do not subsitute bacon, it has to be pancetta.

I'm not much into vegetarian food however my stepson and his wife are, so I made this for them. I was surprised how good it was. I did spice it up a bit more and cooked it a little longer to soften the onions. I served it with a loaf of Italian bread to soak up some of the juices and they loved it.

Found this recipe easy and convenient for a busy day. I used fresh noodles as I find no boil hit and miss. A little more expensive but guaranteed to cook. Taking other suggestions, I added a layer of spinach. My wife is a lasagna connoisseur and she was quite surprised when I told her it was canned sauce, as I usually make my own from scratch which can be very time consuming. I'll definitely make this again.

Prepared the recipe with steak as described and loved the sauce so much have since used the sauce on chicken and mixed in with hamburger for sloppy joes with the same rave results. Great recipe.

This is a basic club sandwich you'll find on the menus of most restaurants in Canada with the exception, it doesn't include cheese whether it be processed or swiss. I always add salt and pepper, in moderation, to the tomatoes. I also find Miracle Whip rather than mayonnaise adds a little more pizzazz.

Love this recipe. So easy and it tastes as good as any bread pudding I've ever had.

Excellent. I made a few small changes, instead of water I used 1 cup of chicken broth. I also took another users advice and added a sprinkle of poultry seasoning. Instead of fresh carrots I used a 3/4 cup of frozen baby carrots cut up.

Very good. Took one reviewers advice and cut the chicken into pieces before cooking. The smaller pieces made it excellent over rice. I did have to thicken the sauce with a little cornstarch.

Followed the recipe exactly and it did crumble. Very good but I have other meatloaf recipes just as good if not better.

Had my kids over for a family meal and served this recipe. Rave reviews all around. I used a full can of chicken soup as I didn't have any celery. Delicious

Thought it tasted great. My wife loved it. It was a little runny but that was entirely my fault as I rushed the sauce. Next time I will let it simmer the recommended time.

I've made this meatloaf quite a few times. It's now our meatloaf of choice and we love it. The only change I made was cut the soup mix in half and added half a small onion, minced, for texture. I also use extra lean beef.