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Asian Orange Chicken

Reviewed: Oct. 4, 2012
This recipe was a great start for launching a variation with veggies that I made after perusing other reviews. The end result was scrumptious and turned an entree into a one dish dinner. Changes I made were: reconstituted Better Than Bouillon Chicken Base instead of plain water, a Microplane zester/grater for the orange peel and fresh ginger, garlic press for the garlic, skipped the chicken coating and instead stir fried briefly in a mixture of sesame and olive oils. Stir fried a mixture of 1" sliced green onions, chunked red and orange peppers, sliced baby carrots, snow peas, and sliced mushrooms in sesame/olive oil, transfered to a separate bowl so I could prepare the sauce. (I used original ratio of cornstarch to water with excellent results.) Returned chicken to pan of sauce to simmer as directed in the recipe. Scooped cooked rice on dinner plate, covered it with al dente veggies, then chicken and a spoonful of sauce. Attractive to the eyes and pleasing to the palate!
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Chocolate Covered Strawberries

Reviewed: Mar. 20, 2012
An inverted colandar in lieu of the styrofoam worked great. Also, I used a sandwich sized ziplock bag with the corner snipped off (like a pastry bag) to apply melted white chocolate after the semi-sweet layer hardened in the fridge. It was too thick to drizzle from a spoon. Make sure you start off with ripe but firm strawberries for best flavor.
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