Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
oak lotus leaves thoroughly in boiling water, wash them and spread them
Preparing the Lotus: If using whole root- Wash
repared pan.
Heat cookie spread in the microwave until softened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Wash and peel the lotus root.
Slice it into
Put the sliced lotus root into vinegar water as
crap the skin of fresh lotus roots. Slice into 1/2
alf and set aside. Rinse lotus root with cold water.
Preheat oven to 425 degrees F.
Saute onion in olive oil until soft, not brown, set aside.
In the meantime, combine biscuit mix, first 1/2 cup cheddar cheese and buttermilk until smooth (will be sticky).
Spread into a sprayed 8\" or 9\" round baking pan or pie dish.
Mix together the cheddar and parmesan cheese combination and the egg.
Spread over the batter.
Sprinkle with the sauted onion and poppyseeds.
Bake for 20 minutes.
Cut into wedges.
re doing this, soak 1 lotus leaf and two leaf strings
ombine scallops, spare ribs, and lotus roots in a pot. Add
pour boiling water over the lotus leaves and let them soak
n a pot.
Rinse lotus roots with cold water.
Wash and drain rice and place in rice cooker.
Wash the lotus seed, split and remove the cove section.
Add water, sugar, ;otus seed, red dates and screwpine leaves into rice cooker pan.
Set & cook at SLOW COOK mode for 4 hours. This can also be cooked in a slow cooker for 4 hours.
Add dried longan about 1/2 hour before serving.
Place chicken thigh, salt, sugar, onion, garlic, ginger, wine, cornstarch and oil into a bowl and mix well and let set for 30 minutes.
In a large skillet add oil to coat and place over a high heat and when the oil start to smoke add in the chicken mixture.
Saute until the chicken is halfway done.
Add in the chicken broth and bring to a boil.
Add in the mushroom and simmer for 2 minutes and then the lotus roots strip and simmer for another minute.
Thicken with cornstarch paste.
Adjust to taste. Top with cashew nuts.
Wash and steam the rice in a little water for ten minutes.
Fry the chicken, mushrooms and egg yolk.
Season with soy, salt and sugar.
Stir the fried ingredients into rice and take off the heat.
Wrap the mixture in a lotus leaf (banana leaf in my case) and tie with string.
Steam over boiling water for 30 minutes Serve hot.
minutes. Add to cornbread-biscuit mixture and stir in stock
aking pieces, brown sugar, packaged biscuit mix, and almonds.
Melt