Love it, winner every time. I love adjusting the serving amount in order to find the right proportions of ingredients to accommodate how many bananas I need to get rid of.
AWESOME recipe. I highly recommend it for a guilt-less chinese food splurge. Of COURSE it's not going to completely replace a good fried rice dish but it comes close enough to add to the repertoire. Even the biggest food critics in the house liked it. I made it with shrimp instead of pork, and added corn. I will be switching up the proteins to keep it interesting.
My only real recommendation is to make enough to eat fresh and finish up. This may not be something other people have encountered but I found that my leftovers sweat a lot and completely changed in taste the next day.
OMG SO GOOD! I'm very glad I chose this recipe. I haven't made custard since home ec class in 6th grade. I made it to fill in my son's first birthday cake. I refrigerated it a few hours and it was so sturdy! Was GREAT cake filler. Filled some white sponge cake with this and strawberries and also did some custard filled cupcakes with strawberries on top and they were DEVOURED and raved about. Thank you!!
Loved how quick and easy it was, I was honestly taken aback by the sugar amount but it tastes right when it's done. My personal preference calls for more lemon and salt, and less sugar next time. But thank you!! Ive always wanted to make my own coleslaw.
OMG THANK YOU! I'm never making boxed mix again! The recipe made me the fluffiest homemade pancakes I've ever had. I did take the commenters' advice and went way lower on the cinnamon, and even then it was still a bit strong for my own taste. I'm going to start experimenting with adding fruit to them.
Thank you for finally making my pancake Sundays delicious!
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