Wow. It's been a while since I've found such a solid 5-star recipe! It tasted amazing despite the fact that I didn't use a brand-name soup mix and chose a so-so quality deli-ham. I can't wait to make it again with premium ingredients. I followed the recipe exactly except that I followed reviewer Sarah Jo's advice and substituted plain marinara for the brown-sugar sauce - because I like my meatloaf savoury. Also, after rolling it up, I also compressed the ends so it would fit into my 1.5qt Pyrex. Funnily enough I think it benefited from that.

Something I really liked about this recipe is that you place the cubed bread directly into the final baking container before pouring the liquids on top. This means I can cube up just enough bread to fill the container (in my case a 1.5 qt Pyrex.) Now about the sauce...I eschew flowery language and I never resort to hyperbole so I'll just say that the whiskey sauce was the most amazing, splendiferous, super-fantastic thing I have ever tasted in my entire life!

This is an OUTSTANDING recipe! I've made this several times, both by following it with the precision of a chemical engineer, as well as modifying to suit whatever is in my cupboards. As is, it's virtually perfect because it's easy, cheap and fast. The only very minor recommendation I could make is to extend the cooking time a tiny bit. I simmer at a lower temp for 15 or so minutes, then I set the pan aside to rest while I remove some of the juices, cool them in the freezer, and afterwards mix in a little cornstarch. Then I pour that back into the pan and bring the temp back up for another couple of minutes to thicken the sauce and cook the cornstarch. (I'm too lazy to do a true reduction I guess) :-)

My first time making hummus. I had no idea how easy it is. I may just make home-made hummus exclusively from now on. As for the recipe, with a bit of tweaking I think my next batch could be amazing.

Wow, this really grew on me as I ate it. It's easy to make, it tastes great, and it's just as good reheated the next day. Here are my changes: Used the noodles I had on hand (egg, penne.) Used only 2 cloves of garlic. Used fresh broccoli, and used English sausage plus my buddy's home-made hot sauce to make them spicy. That's a fair number of changes, but that's no problem for a recipe like this.

Wow, this really grew on me as I ate it. It's easy to make, it tastes great, and it's just as good reheated the next day. Here are my changes: Used the noodles I had on hand (egg, penne.) Used only 2 cloves of garlic. Used fresh broccoli, and used English sausage plus my buddy's home-made hot sauce to make them spicy. That's a fair number of changes, but that's no problem for a recipe like this.

Very, very, good. My modifications: I used thawed, boneless, salmon skinless filets; I broke them up with my fingers. To that I added coarsely chopped onion. I used two eggs as well. All that ended up being a pretty sticky mixture so my patties really benefited from being dredged through more flour prior to placing them into the sunflower in my wok. Surprisingly good considering how easy they were to make. I can't wait to make them again.

Oh wow, was this ever good. If I recall correctly I reduced the cream cheese by half and added a 1/4 cup of plain yogurt...I also rinsed the hominy before adding it. This is easily one of the top five things I have ever made here on AR. Love the texture!

Fish is my kryptonite. And whole fish is my RED kryptonite! I mean, I can't tell you how many whole trout I've practically molested while attempting to cook them and then just ended up throwing them in the garbage...until I found this recipe. So I am eternally grateful for that. The only thing I would add, is a) that the smoke production is truly incredible; and b) the you should cut off all the fins, especially if you eat the skin, as I do.

This was pretty good. Maybe I used too lean a bacon or something, but the livers pretty well soaked up all the oil in no time flat, forcing me to turn down the heat and cover for the last 10 minutes to prevent scorching. To deal with the minor dryness issue, a little sour cream on top would go nice. I'll make this again.

I made it exactly as the recipe stated. I barely mixed anything together. (That's not being lazy, it's called being rustic :-) All in all, it turned out pretty darned good!

This was terrific. I followed the recipe pretty much as directed except I ball-parked the roue and the milk so I wouldn't end up with too much, and instead of using processed cheese, I used 1/4 cup parm and a 1/4 cup old cheddar. Wow, was it ever good.

Ah, memories of university 20 years ago AND just last Saturday...I've been doing this for years, but I've simplified it even more by eliminating the microwave step altogether. First I let the cheese slice warm up a bit on the counter, then I simply stand by the toaster with cheese in hand waiting for the bread to pop. The moment that happens - BAM! - I put the cheese in between and press the whole thing down on the counter, letting the heat of the toast do the work. No need for the microwave.

This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie.