With some of the tweaking suggested by others, this can become a 5 star recipe. I used raw rather than cooked shrimp and doubled the amount of sauce, adding an extra tablespoon of soy sauce and leaving out 1 teaspoon of cornstarch. I also replaced the ground ginger with a teaspoon of minced fresh ginger, and added a box of frozen broccoli. It was so good - there were no leftovers!

Reviewed On: Jan. 13, 2009

I served this for Christmas dinner (following CHEFPEON's directions) and it was a HUGE hit. Next time I will use brownulated brown sugar (my topping clumped a bit). The fact that most of the work was done the day before made for a simple final prep with a giant WOW factor.

Reviewed On: Jan. 6, 2009

This was the first time I ever made a beef roast and it turned out great! I added a cup of water as suggested by others. It was moist, juicy and tender. (I did make a rookie mistake of bringing the meat straight from the refrigerator to the oven, so it took a little longer to cook.) This got the highest compliment from our house: an enthustiastic "We can have this again!"

Reviewed On: Aug. 27, 2008