This recipe gives professional results! I first tried it in my breadmaker but could only fit 1/2 batch so the next time I made it in my kitchenaide mixer, both times with fantastic results! I am so pleased. I have tried other recipes that just didn't work. I got some good hints from other comments that really helped. One was to use a lot of flour on the back of cookie sheets before placing the cut out doughnuts to rise. Then they don't stick when you use a spatula to move them to the fryer. Next, only fry a couple at a time to prevent the oil from cooling down and causing the oil to seep into the dough as it cooks. The other thing was that some people had a problem with their glaze becoming hard before they put the cooked doughnuts in it. Make sure that the doughnuts are still fairly hot when you put them in and make the glaze just before you will need it. Then add enough hot water to make it quite thin. If there is not enough water in it, or if it gets cold it will crystalize faster. The last thing is to use real vanilla for the glaze. It tastes fantastic!! I love this recipe! Thanks for sharing it Kelly! This one goes in my all time favorites!

Reviewed On: Oct. 30, 2011

These sandwiches are great! There are a few important things to remember to make them perfect though. When you return the beef to the broth do not overcook it. Just warm it. The deli meat gets dry and rubbery if you boil it. Also, adding cheese (we like swiss) and toasting the buns really adds to them. I have found that Campbell's beef broth is much more flavorful than a regular can of broth and is perfect for this. If you use a broth like Swanson's it helps to double the spices called for in the recipe for more flavor. This is so nice when you don't have a lot of time to cook and is nice enough for company!

Reviewed On: Feb. 21, 2011

Wow! This is definitely a 5 star restaurant quality dish! We loved every mouthful. I followed the recipe exactly except for the sherry ( I just used the same amount of water). I have to disagree with those that said to reduce the amount of sugar, I started out with 3/4 cup and it wasn't the taste I was looking for. I wanted more of a sweet and sour sauce and it just lacked flavor. With 1 cup of sugar it was very sweet but the flavor was so much better. We then just cut down on the amount we used over the chicken pieces and rice. It was just what I was looking for and I will enjoy this recipe for years to come! Thanks for sharing!

Reviewed On: Feb. 5, 2011