I just made this recipe and my fiance and I were thoroughly impressed. Definitely a dish I will make again. I did make a couple changes after reading through each review. I think these changes made this dish that much more delicious. After slicing the beef (and I did use top sirloing, so glad I did as it was very flavorful and tender), I coated in the cornstarch and refrigerated for 30 minutes. I used peanut oil in my wok as it can be heated to a higher temperature without burning and also gives the beef a nice flavor without tasting too oily. For the sauce, I also doubled up on it as I wanted enough to coat the beef and add some to the steamed white rice. The only thing I did not double was the sugar. I used 1/3 cup and doubled up on each of the other ingredients. One last addition was about a tablespoon of ginger chile sauce for a touch of heat. With these adjustments, this turned out to be one of the best recipes I've made on this site. I served over steamed white rice and steamed broccoli. Will most definitely make this dish again.

Reviewed On: Feb. 12, 2009

Had these a couple years ago and never knew how to make them. I couldn't get over how easy they were to make. So simple, yet so delicious! I used Rolo candies in place of the Hershey Kiss only because I love chocolate and caramel. I used salted mini-pretzels and loved the sweet and salty combination. Family and neighbors thought they were bought from a candy shop!

Reviewed On: Dec. 31, 2008

Just finished making these and they are delicious. Very moist. Instead of using the icing listed, I went with the glaze from the Ricotta Cookies II recipe. I prefer a lighter glaze over an icing for these cookies. My Italian friends would be proud of me. I'm including these cookies with 3 other types I made to give out for Christmas treats!

Reviewed On: Dec. 21, 2008