I am rating this 5 stars for the versatility of this recipe. Will be making this for dinner this evening and I already know what changes I will be making. Will be adding 1 teaspoon garlic powder, 1 teaspoon onion powder and no salt. All the rest of the ingredients will remain the same. Will post later how we liked the burgers. Update....We both thought this burger was excellent. Had to make one more change and that was the bacon bits. Had to use some precooked bacon that my hubby fried on Sunday. Only had enough to make about 1/3 cup. Next time we have these will be adding more horseradish. Excellent recipe. Thanks for sharing.

These were great. Did add some shredded chicken for my husband. Will definitely make again. Thanks for the great recipe.

Made this recipe for dinner to serve with Chicken a la King by Colleen on this site. They turned out great. Only change I made was to use 2 cups of whole wheat flour and sour milk. Didn't over mix them when I added the milk and they were so easy to handle. Now I'm afraid hubby will want them Sunday mornings instead of the frozen biscuits he always fixes. He loved them. There are about 5 left so we will eat them for breakfast. Thanks for the great recipe Ruth Ann. It is definitely a keeper.

Just made this for our dinner this evening and we both just loved it. I did make a couple changes, no green bell pepper or mushrooms, as I didn't have any on hand. Instead of hot water, used chicken broth that I had in freezer and didn't use any chicken bouillon. Next time I make it will make sure I have mushrooms and green pepper on hand. Served over Fluffy Whole Wheat biscuits by Ruth Ann Stelfox from this site. It's a great and versatile recipe and would give it a 10 if I could.

Just made this last week and it was yummy. Did add shredded chicken thighs (for hubby) and increased the red pepper flakes to 1/2 teaspoon. Also used whole wheat flour tortillas and Mexican cheese as that is what I had on hand. I folded them as it was easier for me to handle. Will definitely be making this again. Thanks for the easy recipe.

I have made this recipe several times now and we enjoy it more every time I make it. I do make changes and use thighs instead of chichen breast. Bake until juices run clear. That's it. Usually serve with rice. Have taken this to deer camp and everyone raved about it. If there were 10 stars that's what I would give this recipe. Thanks for a great recipe Lucy.

This is the second time I have made this dish and each time it is better than the last time. My brother used to make this when he had his restaurant, but this is so much better. Only thing I did was cut the recipe in half. My husband liked it very much also. Makes a great side dish for fried fish.

This is one of the best Sloppy Joe recipes that I have tried here. At first I was a little worried of the cloves, so cut it in half and it gave a very pleasant taste. Next time I make this, will add a little more and see what we think of it. Thanks for the recipe. And will be making it again.

Used pork loin and creamettes as this what I had on hand. Added more onions, which I carmelized. As the cabbage was cooking, added a few splashes of balsamic vinegar and garlic powder. Absolutely fabulous. Husband had two servings and thought it was great. A fresh breather from all the heavy gravies and cream sauces. Will make again soon. A fun recipe; you can use a lot of different ingredients. Thanks for sharing.

Sorry, we didn't care for the tomatillos. It was the first time I have ever used them and was very disappointed with the flavor. Don't know what I expected, but will never use again. Also when I roasted the peppers, some were just too thin to peel so I lost all the pepper. Luckily there were extra to add. Will never make again.

This is the second time I have prepared this casserole. Used a cup of shredded four cheese and added a small can of sliced mushrooms. Wonderful flavor without all the sodium of the canned mushroom soup. Husband and I both loved it. Thanks Cat, this is a keeper.

Diane - this a great way to serve mashed potatoes. Made on St. Patricks day with our corned beef, and I too wondered what to do with the bacon. Blended in worked fine with us. Very tasty. Then needed something for today, Friday and needed to get rid of the leftover partial head of cabbage. As we don't eat meat on Fridays, just made the recipe omitting the bacon and it was very tasty. Will be making again. Thanks Diane.

Needed something quick for Fri evening supper and had a can of salmon. These were excellent. Only change I made was to drain the salmon completely for a drier patty. With the 2 eggs, they stayed together fine. Also added a teaspoon of Old Bay seasoning for a little zip. And, served them with creamed peas. Thanks Jonnylen. Will make these again.

Made this yesterday morning on a cold snowy day in St. Louis MO. Wonderful soup. Took the advice and sauteed the celery along with the onions and garlic. Didn't use the cheese, as didn't have any on hand. Loved all the flavors and will make again. Thanks Jen.

This was an excellent way to use the 1/2# polish sausage I found in the freezer. Scaled the receipe to serve 2 but cut the oil as another review had suggested. Only had frozen green peppers, and it softened the potatoes a little. It was still good and tasty. My husband ate everything that was left and loved it. Will be making again, but will use fresh green peppers. Thanks Chris.

Very good recipe. Just what was needed to serve with Polish meat and Potatoes by Christopher Shorts. Very, very good and will make again. Thanks Rebecca.

Great chowder. Made no changes, but next time will double the recipe as it always better the second day. And, like to freeze a couple bowls to have on hand for a quick meal. Thanks Joanie.

Made this for dinner yesterday. It was yummy. Didn't have any chicken, but used left-over pork loin roast cut into bite sized pieces. Husband gave it 5 stars. This is a keeper. Thanks.

My family loves sausage gravy over biscuits, but when I make this only use 1# of sausage to 4 cups of skim milk and thicken with flour when I brown the sausage. Usually use 2 tablespoons of flour to a cup of milk. We only have this 2 - 3 times a year. So you don't have to give up everything, just use moderation.

Very tasty. Good on a cold day when you want to fix something quick. Will make again. Thanks