Yummy! I did have the potato starch (also called potato flour) and never did anything with it, so this recipe was an eye opener for it's use. The potato starch makes it really crispy, instead of soggy like regular wheat flour can get once it is mixed with a sauce. The only changes I made was that I used a small onion that I did a rough 1/2" chop on instead of the green onions and I left out the cayenne peppers, only because I didn't have them. I suppose I could have substituted some Siracha hot sauce, but it was so good without it, I didn't add it. I also used half a red bell pepper in addition to the green pepper. I would suggest that you do all of your chopping ahead of time so that when your frying is done you are ready to stir fry the veggies. My husband loved it, and thinks it's better than a restaurant dish!

Reviewed On: Nov. 1, 2009

Yummy! I made this cake because it sounded so good and I just love lemon. I wasn't disappointed. Like another reviewer, I did warm the lemonade and sugar in a saucepan before pouring over the cake to dissolve the sugar. I took half of it over to a neighbor, who has now asked for the recipe. Another conquest! Thanks for posting it.

Reviewed On: Oct. 14, 2008

I have been searching for a cherry pie recipe that does not use tapioca, but still stays firm after cooling. This seems to fit the bill. I did use a commercially prepared pie crust instead of making my own, and I used 3 cups of tart cherries that I had picked, pitted and frozen in 3/4 cup sugar and 1 teaspoon Fruit Fresh. I used the 1 1/4 cup sugar called for in the recipe. Very good.

Reviewed On: Jul. 6, 2008