Rebecca Recipe Reviews (Pg. 1) - (10298186)

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Springfield Style Cashew Chicken I

Reviewed: Sep. 12, 2011
This was a hit with my husband. The kids loved the chicken, sans sauce. It was very much like what we remembered from college days in Springfield. Please note the comments about the white pepper. I halved the amount called for and it was still very very peppery. Next time, I will just put in a tiny pinch of the white pepper and adjust it from there. I also think that I will add an extra tablespoon of oyster sauce. (I did follow the updated instructions that Ms. Dennis added to the reviews section.) I'm not one to make any kind of chicken nugget/tender from scratch. However, this was very much worth the effort and mess. A friend recently gave me a deep fryer and I used it for the first time with this chicken and it came out incredible!
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Restaurant Style Egg Drop Soup

Reviewed: Feb. 24, 2011
Loved this! I am trying a gluten-free diet for a month and this recipe may be what saves me. I did mix the egg in last, after the corn starch. I ended up only using a little over half of the egg. I used a low-sodium (Kroger brand) chicken broth that tasted a little too bland, so I added in a bit of chicken bullion. This was just as good as it is at my favorite chinese place. However, I was missing the little crunchy noodles. (They may be little fried pieces of death, but they sure add a lot to Egg Drop Soup.) I solved this problem by sprinkling a few Rice Chex on top. Gluten Free AND yummy!
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Whole Wheat Banana Nut Bread

Reviewed: Oct. 28, 2010
Very impressed with this healthier alternative to banana bread. I skipped the nuts and used applesauce for the oil. I did cover it with foil for the last few minutes of baking as the outside was getting too brown and the inside was still a bit too wet.
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