Product Review Sweet and soar chicken

I will be featuring 3 favorite vegetarian products ever 4-8 weeks

Morning Star Sweet and Soar Chicken
This is a rather new product by Morning star farms. Perfect for lunch, very quick and easy. I love this because Im fond of sweet and sour chicken but found it hard to mock. This product taste exactly like sweet ans soar chicken you would buy at a chinese restraunt. YUM!

www.annies.com

Morningstar corn dogs are so tasty you would swear they where the real thing. And guess what they are coming back

Fried Rice & Japanese Mayo

2 cups enriched white rice
4 cups water
2/3 cup chopped up baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste

1.In saucepan, mix rice and water. Bring to boil. Reduce heat, cover, simmering for 20 minutes.
2.In a small pan, boil carrots and peas in water for 4 minutes. Then drain it.
3.Heat over high heat. Add, then stir in carrots and peas; cook 30 seconds. Crack eggs, stir. Stir cooked rice in. Add soy sauce, and toss rice to coat. Serve in a bowl and Add Japanese mayo. Not regular mayo, Japanese mayo, being that thats what adds the flavor!

Moroccan Rice Pudding

Ingredients:

• 1 cup short grain white rice,
• 2 cups water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3 1/2 cups milk
• 2/3 cup sugar
• 1 or 2 sticks of cinnamon
• 2 to 3 teaspoons orange flower water
• ground cinnamon or nutmeg for garnishing

Directions

Wash the rice in a large bowl filled with water, drain. Put the rice in a 3-quart (liter) or larger pot. Add water and salt, bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Move the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.

Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.

Garlic Chive Rice & Mushrooms

Ingrediants

1 3/4 cups of long grain rice

4tbsp Penut oil

1 small onion, chopped

2 green chillies, chopped

Garlic Chives Chopped

1/2 oz fesh cilantro

2 1/2 cups of mushroom or vegatable stock

1/2 tsp sea salt/ salt

9oz of mixed mushrooms sliced

2oz cashew nuts

Directions

Heat half of the oil in a pan, cook onion and chillies on low heat stir. Cook 10 minuts, or untill soft. Set garlic chives down cut the coriander and put the leaves aside. Blend the rest of the chives and coriander in a blender with the stock. Add rice and onions and fry for 5 minuts, put in stock mixm stir in salt and black pepper. Cook for 15-20 minuts bring to a boil. Remove and let cool. Now cook the musrooms and garlic chives cooking for 4 minuts. Once Finished stir together and enjoy!