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"This is almost the same as the recipe I have from my Pillsbury cookoff cookbook. I love scratch cakes better than from a box and they don't take more than 5 minutes more to put together. The dry ingredients should be sifted together and I sift the flour before measuring. I don't like a very sweet cake so I usually cut the sugar in the ..."
"I have been using this recipe for years. It was the one on the side of the cornstarch box. It got updated where the eggs were added in the beginning instead of tempered in. The new recipe does have more cornstarch and I have to reduce that and I have always cut the sugar by a half cup because I don't like a pie to be too sweet. I use meye..."
"This is a good basic recipe, I don't usually add sugar, but it is a good idea to cut the bitterness from the soy. I use a bit more oyster sauce. Instead of scrambling the eggs. I have made sweet eggs. 6 eggs, 1 tbl soysauce, 1-2 tsp sugar. Heat 2tbl of cannola oil in frying pan on medium heat. Mix together all the ingredients in a small..."
"Great recipe. I do practically the same thing except that I crush the peppercorns to crack them and release more flavor. The easiest way to do that is to crush them with the bottom of a pot. They just have to be cracked not pulverized. I cook the meat until it is tender and the vinegar is almost dry. Afterwards, the meat pieces can be sauteed..."
"It is tasty but it would be more chow mein if it actually had lo mein or sam see mein noodles. This is more like chop suey. You can also add cabbage, broccoli, carrots (thinly sliced),snow peas, or beans and top with green onions and chopped egg omelet. I also rather have shiitake mushrooms instead of canned button mushrooms. It has a meatier ..."
"This is a wonderfully moist cake great for picnics and home lunches because it keeps so well. Its just great. The only thing is, this recipe fit better in an 8x8 pan. It was too thin for a 9x13"
"WOW! I wish I could have given it even more stars. The hoisin really does make this different. I love the anise fragrance and flavor. I did thicken the gravy more with some flour and I used some fresh parsley and thyme since I grow it. Thanks for posting."
"This is a very good recipe. If you buy head on shrimp, save the heads and shells. Heat oil in pan with garlic and saute the shrimp heads and shells until they are pink. Remove the shells. The liquor from the shrimp heads can be pressed out and added to the pan. Saute the pork, and add the vegetables just as you have described. I add the shr..."
"I grow chayote so I am always looking for different ways to use them. I slice my chayote thinner so they cook faster. I also like to add a clove or two of garlic and some diced tomato. I also like to add some dried shrimp at the start to boost the flavor. Thanks for posting this recipe"