This recipe exceeds five stars - it has been my standard pasta sauce for a few years, and it is pretty much fail-proof. It doesn't take long to make - I think chopping the onions is the most time consuming part of the entire recipe, other than just waiting for it to simmer properly. Do make sure your onions begin to carmelize, that adds a nice sweetness that can counteract any tomato tartness. Otherwise, you may want to add a tablespoon or two of sugar. I usually add a capful or two of Mrs. Dash's garlic blend to add some nice flavor, and on occasion a table spoon of crushed red pepper flakes to give it some bite. I use the stick blender right in the pot to make it perfectly smooth just before I add the cream. The result is a gorgeous, velvety sauce that freezes beautifully. I've used it for every kind of pasta under the sun, and most especially for baking manicotti. This recipe is sublime - without a doubt my favorite recipe from Allrecipes in the over ten years I've been visiting this site.

Reviewed On: Dec. 31, 2009

This glaze is so unbelievably easy and delicious that I know I will use it over and over throughout the years. I used the microwave as opposed to a double boiler. I doubled the recipe, used mini semi-sweet chocolate chips, cut the butter into pieces, added the corn syrup and tossed it in the microwave for one minute, stirred vigorously several times, put it back in for another 20 seconds and it beautifully smooth and glossy after a few stirs. I stirred several more times to cool it down and thicken it up a bit, then spooned it on two dozen chocolate cupcakes and topped them with an oreo cookie for my son's birthday party at pre-school. (There was a fair amount left over, too.) It sets up so nicely - it retains it's lovely gloss and the cookies adhered perfectly. Pure elegance on a dessert and it is sooo easy!

Reviewed On: Feb. 18, 2009

Holy moly - this caramel corn is divine! I used two bags of microwave popcorn, and next time I will use at least 2 1/2 bags so the coating of caramel is a bit lighter. (It also will make more, which is definitely a good thing with this totally addicting recipe...) I used only my large non-stick lasagne/roasting pan rather than two pans, and it turned out perfectly. Clean up was super easy, too. I did bake it at 200 degrees for the first 30 minutes per some reviewers suggestions, but I increased it to 250 degrees for the last 30 minutes. Three days later, after being stored in ziploc freezer bags, it is just as fresh and crunchy as day one - not chewy at all. I am really, really impressed and plan to share this recipe with everyone I know.

Reviewed On: Oct. 19, 2008