Excellent. I can't imagine why anyone would give this recipe a bad rating. I've used this recipe exactly as written, and I have modified it a bit as well. GREAT both ways. My changes are use good (never cook with what you wouldn't drink) white wine in place of the half cup water. Instead of the gravy it calls for, I just cheat ;) and add two packages of pork gravy and a cup and a half of chicken broth. YUM, YUM!!!! It's always great!!! Thanks for the recipe.

Originally from the Dutch Amish are of Pennsylvania, this isn't quite as good as what I've bought from the fair...with that being said...this is an awesome recipe!! I've made this several times and have NEVER had it fail. I use Orville Reddenbacher, canola oil and a Whirly Pop popcorn maker on just a tick below medium heat on an electric flat-top stove. I use the 3 kernal test, add the rest of the corn, turn handle to coat the kernals, and then add the sugar. Might add a bit of salt next time and see what that does. All in all....huge success with everyone I serve it to. Thanks Sue.

I used spinach instead of basil leaves and left out the Fontina, added some pampered chef parmesan italian seasoning on a Boboli thin crust pizza dough. Baked it on my Emile Henry pizza stone for 10 minutes, and this turned out amazing first try. Thanks!