I had to give it four because I changed it, but the basic recipe gave me the base from which to work. I used sautéed fresh mushrooms instead of canned, powdered gravy mix instead of consommé, "cheese and garlic" croûtons instead of bread crumbs, and onion soup mix (zapped in a little water to soften) instead of diced onion. Like other reviewers, I also browned the patties in a skillet (although I will probably try the microwave method some time, to save time and clean-up) and simmered them in the mushroom gravy. I'm really pleased with the results. I just need to work on my meat-dividing skills... Somehow, I ended up with no two patties the same size :P

This is quite good! I used bottled lemon juice, canned diced tomatoes, swiss-style "American" cheese slices, and left off the oregano (don't care for it), and it turned out great. For the record, I used Webber's Chicago Steak seasoning.

Put simply, this is the best Mac'n'Cheese I've ever had! Very few changes: used 8 oz. of "cheese food" and "round, buttery crackers" for the topping.

Best. Meatloaf. Ever! Thanks for sharing, Connie! Your husband is truly blessed :D

Wow! Excellent recipe and relatively easy to make. Followed the recipe pretty close (scaled it up to fit a 9x13, but otherwise the same) and it was delicious, but it also has limitless possibilities for alteration! A keeper for sure.

Gotta give props to Tom for the pickle relish idea, even though I didn't really follow the recipe. In fact, the cream cheese is the only thing I didn't change! I used shredded Moz (only cheese I had except velveeta), real mayo, homemade sweet/dill relish (dill pickles in the food processor with sweet pickle juice), jarred roasted red peppers (chopped to pimiento size), and left out the sugar. Oh, and I only made about half the recipe (didn't have much of the Moz...) and "eyeballed" all measurements. Wish I had some celery to try it on...

The first pastry item I've ever baked that wasn't from a can or a mix, and it lives up to its name! I can honestly say I've never tasted a better bananana bread (sic; a Discworld reference, ICYDK). I actually took some advice from reviewers: subbed oats for 1/2 the flour and brown for 1/2 the sugar. Only took about 45 mins in my oven (I really need to calibrate that sucker one of these days...) I'm really looking forward to making some variations on this one! (The pumpkin one sounds great!)

Wow... My family is from Kansas and Nebraska, and these are as good as (or better than) any Runzas I've ever had. I've had homemade ones and restaurant ones, and these are definitely the real deal! I, too, used a bread machine for the dough, which made it SOOO easy and quick (well, as quick something that takes an hour to rise can be, anyway ;)! It's a keeper! EDIT: Forgot to say that I didn't have cabbage, so I used canned saurkraut (BONUS: it doesn't have to be cooked!), and I added "swiss" (American; pre-sliced) cheese to some of them. Also, mustard is a good match as a dipping sauce/filling seasoning.