Great recipe!! I have been making this for over 2 years now and everyone (even my picky eaters) LOVE this. My husband requests this very often. We have used the sauce for every meat imaginable and have used it as a marinade, a grilling sauce, a stir fry and fried rice sauce, and a dipping sauce!!! The only thing I substitute is sometimes I use the equivalent of dried ground garlic and ginger or the fresh stuff...whatever I have on hand. I would also suggest doubling (or even quadrupling) if you want to also use sauce as a finishing sauce as well. I have also made this sauce in the microwave and it still turned out excellent! 5+++ stars!!!

Wonderful and easy. I have 5 kids and they all ate it and asked for 2nds!!! I, like the other reviewers, used 2 jars of sauce and ricotta. I was a little concerned about the spaghetti sticking together, so I used angel hair pasta the 1st time and it was great, and then I used spaghetti the 2nd time and it held together just as well. Thanks for the great recipe :)

I ALWAYS use this recipe! Even when I don't make the measurements exact or beat the eggs seperately it still turns out GREAT!! I usually use the cornflake topping instead (that is just what my family prefers). When I asked my grandmother for her recipe that I grew up on in childhood, she answered something in yiddish that means "whatever you have on hand", so one kugel could have sour cream in it or not depending what you had in the fridge. SO, to have this great recipe on hand is extremely useful and wonderful :)

VERY impressed! I attemped to make sugar cookies with another recipe on this site and they never seemed to fully bake, so I was convinced that it was my baking skills. Thank you Beth for restoring my baking faith! I did not change a thing except that my kids prefer them without the cinnamon/sugar so I just used colored decorating sugar on half the batch and they came out great as well. To top it all off, my husband - who counts every calorie he eats, could not keep his hands off these...he even said that I should sell them! Thanks for the great recipe, I will be making again!

This is the best! Being a Floridian, I have had my share of both very good and very bad Key Lime Pie. I did make a few changes to the recipe after reading the reviews. I only used 4 egg yolks, I used 2 cans sweetened condensed milk, and I used 1 cup key lime juice. Hint**If you can not find any key lime juice then just use equal parts lemon and lime juice (best if fresh). These adjustments will make more filling than needed, but the texture and taste is better. I had to increase my baking time by 15 minutes. I prebaked my redi-crust and this came out great. The new #1 key lime pie for my family.