Recipezaar: Stove Top,Steam recipes

Italian Green Beans With Tarragon

Thu, 03 Jun 2004 20:00:27 -0400

When you can't eat anymore plain green beans, try these. -- posted by Dancer^

Steamed Dumplings With Ginger Hoisin Sauce

Thu, 24 Jun 2004 19:58:40 -0400

What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce. -- posted by canarygirl

Spicy Sesame Potato Salad

Thu, 15 Jul 2004 20:00:22 -0400

Ate it at a party and then tried making it- it came out even better! -- posted by Meena Raj

Clams With Chorizos

Tue, 20 Jul 2004 19:59:55 -0400

My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices. -- posted by ~Rita~

Chicken With Coconut Chutney in Banana Leaves

Sun, 08 Aug 2004 19:59:52 -0400

This chicken involves a bit of work, but is well worth it. If you are lucky enough to get to visit South India one day, look out for this tasty chicken served in style. You'll be singing happy tunes all the while:) -- posted by Charishma Ramchandani

Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce

Sun, 08 Aug 2004 20:00:00 -0400

Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta. -- posted by ~Rita~

They Will Eat Them...bacon Parmesan Brussels Sprouts

Tue, 26 Oct 2004 20:00:27 -0400

I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try them...you'll like them! -- posted by ~Leslie~

Carrot and Tomato Rice in Banana Leaves

Tue, 14 Dec 2004 19:59:52 -0500

Amazingly good! This is from the Weekend magazine and is my latest addiction. -- posted by Charishma Ramchandani

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C

Sat, 15 Jan 2005 20:01:16 -0500

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid) -- posted by Nose

Har Gow (Shrimp Dumplings)

Sun, 23 Jan 2005 20:00:09 -0500

Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture. -- posted by Hey Jude

Siu Mai

Sat, 12 Feb 2005 19:59:57 -0500

I was fortunate to take a dim sum class with world reknowned chef Joseph Poon in Philadelphia this morning. I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out. I made 13 different types of dumplings, this was our favorite. -- posted by chia

Indian Curry Soup

Wed, 16 Feb 2005 19:59:39 -0500

i came across this recipe in a magazine few years ago tried &it turned out to be tasty -- posted by crazy cook

Copycat Low-carb Cabbage Rice

Fri, 01 Apr 2005 21:00:44 -0500

As I am moving away from rice - I've found the subtle flavor of cabbage serves as a great alternative, particularly in an Asian dish like stir-fry or teryiaki chicken. -- posted by AKillian24

Cauliflower With Tarragon Vinaigrette

Mon, 04 Apr 2005 15:20:35 -0400

Drizzling a lowfat dressing over a steamed vegetable is an easy way to add flavor. Points 1. -- posted by Dancer^

Italian-style Cauliflower

Sat, 09 Apr 2005 10:53:29 -0400

I expected this to have a much stronger vinegar taste, but I was surprised to find it was really rather subtle, and just enhanced the cauliflower rather than truly flavoring it. I like to taste my veggies, and not cover them up, so you can bet I enjoyed this. From Southern Living. -- posted by Vino Girl

Steamed Asparagus and Mushrooms With Danish Havarti Cheese

Sun, 17 Apr 2005 11:10:57 -0400

Lunch, snack, starter or side dish, every bite is heaven for an asparagus lover!! Since this is steamed it is also lower in fat which makes it even nicer. Danish Havarti Cheese is a soft cheese that has a hint taste of Swiss cheese to it, yet creamy and melts nicely. This is good for a low carb diet as well. -- posted by Summerwine

Green Beans With Citrus Mustard

Sun, 17 Apr 2005 21:06:03 -0400

Mustard offers so many ways to zest up low-sodium and low-fat dishes that its no wonder it is a popular seasoning. In addition to using it with fish, poultry, cooked vegetables and raw salads, it perks up grains and legumes, too. Points 0. -- posted by Dancer^

Broccoli, Garlic and Rigatoni for Two

Mon, 18 Apr 2005 12:11:33 -0400

This is quick and easy, besides that it tastes great. Goes nice with a caesar salad and crusty bread or soft bread sticks. Points 7. -- posted by Dancer^

Cheesy Squash Casserole

Thu, 21 Apr 2005 09:10:33 -0400

This is lovely as a side for almost anything. Very low-fat. Points 1. -- posted by Dancer^

Steamed Shrimp With Corn and Edamame

Sun, 24 Apr 2005 20:59:59 -0400

From Fitness Magazine (April 2005) -- posted by Vino Girl

Onigiri (rice Balls)

Tue, 26 Apr 2005 19:37:35 -0400

My family looovess these rice balls and they are often requested at get togethers. A simple recipe. It can be served as an entree with the salmon or the salmon can be left out. Make sure to wet your hands in water so the rice does not stick to your hands. -- posted by BirdyBaker

Futo-Maki (Fat Roll)

Tue, 26 Apr 2005 19:37:58 -0400

This is a recipe for futo-maki (thick roll) It is my mother's favorite type of maki sushi and I make it a lot for her. Kampyo is dried gourd and can be found in most Asian markets or in the foreign foods section of the supermarket. -- posted by BirdyBaker

Minado's Perfect Sushi Rice

Wed, 27 Apr 2005 16:21:01 -0400

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it! -- posted by BirdyBaker

Nabeyaki Udon (japanese Noodle)

Thu, 05 May 2005 16:46:06 -0400

A pan of white thick noodles and soup served with fish cakes and chicken and vegetables. Deep fried prawn can also be used in place of the fish cakes for a tasty variation. -- posted by BirdyBaker

Easy Green Beans

Mon, 09 May 2005 20:14:01 -0400

These beans are very good and so easy. Slightly sweet with a hint of mustard. You can use butter or oil in place of bacon fat, but the bacon fat really makes it tasty. -- posted by Kelly M.

Raspberry Steamed Pudding

Mon, 06 Jun 2005 12:32:43 -0400

Great add-on Christmas pudding recipe but great all year around! -- posted by Missy Wombat

Tuna Pasta Primavera

Mon, 13 Jun 2005 18:43:18 -0400

From Weight Watchers "5 Ingredient 15 Minute" cookbook. -- posted by Vino Girl

Crab "soup Dumplings" (Dim Sum)

Mon, 20 Jun 2005 14:25:04 -0400

Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming. -- posted by Nose

Apple Pork Chops

Sun, 03 Jul 2005 15:58:27 -0400

One pan meal. This is a delightful apple flavored pork chop recipe. I serve it with apple sauce and baked potatoes. I can't remember where I got the recipe, I've been making it for about 20 years. -- posted by Kathy G.

Chicken Saute

Fri, 15 Jul 2005 10:47:22 -0400

Looks and tastes very fresh- Nice for warmer weather, as it won't heat up the kitchen. -- posted by Bec

Glazed Marmalade Carrots

Wed, 02 Nov 2005 09:02:37 -0500

Delicious and easy carrot recipe adapted from a magazine. The spiced rum adds great flavor. -- posted by Lvs2Cook

Mediterranean Oregano Carrots

Thu, 12 Jan 2006 16:24:53 -0500

The oregano in this quick-and-easy recipe gives an unusual and lively mediterranean zip to the sweetness of carrots, one of our favorite vegetables. -- posted by JulieDRD

Paella Valenciana

Wed, 18 Jan 2006 15:12:49 -0500

This is a recipe, from Tio Carlos. -- posted by Salvador Vilchis

Brussels Sprouts With Creamy Parmesan Garlic Sauce

Wed, 08 Feb 2006 13:26:44 -0500

I haven't tried this yet, but it's on my To Do list. Looks delish! -- posted by Sandi (From CA)

Creamed Cod Bake

Tue, 14 Mar 2006 15:13:22 -0500

A recipe from my childhood, always enjoyed. -- posted by samcp4

Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce

Thu, 16 Mar 2006 10:52:23 -0500

This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming. The slurry is optional. It gives the sauce a nice thickness. I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables. -- posted by ~Rita~

Sushi Rice

Wed, 12 Apr 2006 20:50:11 -0400

It is a simple to make sushi rice, that i've worked over months, trying to perfect it. -- posted by Daniel Dorronsoro

Sesame Chicken Couscous Salad

Thu, 20 Apr 2006 19:05:43 -0400

This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6). -- posted by Valeria

Balsamic Asparagus and Artichokes

Mon, 24 Apr 2006 21:52:09 -0400

This is a very simple vegetable side dish. It also looks very elegant if the asparagus lies neatly across the other veggies. -- posted by londongavchick

Roghani Phoolgobhi (Cauliflower Cooked in Tomatoes and Brown Oni

Mon, 24 Apr 2006 21:56:34 -0400

This is from the Food column by Anjali Vellody of the Weekend magazine dated June 17th'2004. Enjoy! -- posted by Charishma Ramchandani

Spanish Brussels Sprouts

Thu, 15 Jun 2006 22:24:44 -0400

Brussels sprouts are the best steamed and this is the perfect dish. -- posted by Dancer^

Spiced Cauliflower, Peas, and Potatoes

Fri, 16 Jun 2006 22:00:06 -0400

This is an indian inspired dish, great flavor, your guest will want the recipe. -- posted by Dancer^

Steamed Veggies With Butter Sauce

Sat, 17 Jun 2006 14:38:18 -0400

Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled. -- posted by NormCooks

Thai Steamed Mussels

Mon, 19 Jun 2006 18:32:47 -0400

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think. -- posted by JanetC-KY

Tofu With Eggplant (Aubergine) and Peppers

Mon, 03 Jul 2006 22:24:01 -0400

A scrumptious concoction of fresh vegetables and tofu, this traditional Vietnamese dish is excellent with earthy red wines such as our Domaine des Blagueurs Syrah Sirrah. (From the Wild Oats website) -- posted by tehparrot

Basil-Steamed Shrimp over Soba Noodles

Mon, 03 Jul 2006 23:02:22 -0400

From Glamour Magazine. Enjoy! -- posted by BurtonFanatic

Azerbaijani Stuffed Grape Leaves- Yapaq Dolmasi

Wed, 16 Aug 2006 18:53:50 -0400

Having tried "dolma" from several countries I like these the best. Traditionally these are very small, quarter sized. The big leaves you can get in jars in the U.S. can be halved to make nice little ones. But nothing beats the dolma from fresh tender leaves. -- posted by vicki p in colorado springs

Steamed Salmon With Snow Peas

Mon, 11 Sep 2006 20:20:57 -0400

Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan. -- posted by echo echo

Steamed Root Vegetables With Dill Butter

Sun, 08 Oct 2006 22:05:29 -0400

A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef. -- posted by echo echo

Steamed Artichokes

Tue, 10 Oct 2006 18:17:48 -0400

My favorite way to eat artichokes is the simplest. I gave the recipe for two, because I like to sit and eat one with my sister. However, adjust the recipe for however many you want to make. I use pepper but not salt to season, but of course you can use salt if you prefer a saltier taste. -- posted by echo echo

Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc

Wed, 15 Nov 2006 21:17:43 -0500

I have experimented with this until I'm finally happy with it... no, delighted with it. I use chicken breasts because it saves the hassle of picking out the bones, bonus time saver. It makes a great chicken basis for fillings such as: chicken pastry pies, chicken ragout, chicken pasta and chicken potato dishes, and if followed until Step 9, also for my Chicken lasagne recipe... I use this to get great healthy and hearty flavour without too much time and effort. It makes a lot, but it freezes well.. if it ever gets that far because it never takes long to disappear ! My not-so-fussed-on-chicken-DH actually likes this too. The recipe is so much easier and illogically, faster... if you start it the night before (I have this on while I'm cooking dinner, then let it cool, refrigerate the lot overnight and next day all you have to do is discard any fat and the rest is easyville) If you have spring onions or leeks or zucchini that need using then throw them in as well. The instructions are long, but mega easy. Cooking time includes overnight refrigeration time. ZWT REGION: The Netherlands. -- posted by kiwidutch

Pressure Cooker Chicken Lasagne

Wed, 15 Nov 2006 21:26:31 -0500

This recipe uses my Recipe #195716 "Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc" up to Step 9 as a basis for preparing the chicken. That means that you have before you a heap of yummy chicken, stock and mushy herby veggies and can now make your lasagna... This recipe contains no cans of "cream of..." soups, or milk or cream in the sauce and is one that whips up in next to no time because most of the work has been done while in the preparation of the chicken stage. No boil lasagne noodles here in The Netherlands come in (dry weight) packets of 250g (8.8 oz) and there are 30 small sheets to a package.. I use about 80% of a packet to make this. ZWT REGION: Italy. -- posted by kiwidutch

Sick Puppy Stew

Fri, 17 Nov 2006 17:53:25 -0500

This is very simple to make, and bursting with flavor. -- posted by xenon

Tamales Verdes De Pollo

Tue, 28 Nov 2006 17:20:58 -0500

Chicken tamales with green sauce. This version of the tamale is sold every morning and late afternoon at special puestos (tamale stands) in Mexico. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum. -- posted by Karen From Colorado

Mom's Favourite Dalia for Breakfast

Thu, 14 Dec 2006 16:37:17 -0500

This was taught to me last year by my Mom's elder sister, Bindu D. Kapoor. This is a nutritious breakfast and well worth the effort. Diabetics may also have this. A cup of tea on the side and this is the perfect start to your day. Enjoy! -- posted by Charishma Ramchandani

Sweet and Spicy Green Beans

Sat, 16 Dec 2006 15:27:48 -0500

I just love these. -- posted by Dancer^

Kaya (Coconut Egg Custard)

Mon, 18 Dec 2006 17:56:43 -0500

Kaya (or Serikaya) is an Asian coconut egg custard that is eaten spread on thin toast with lots of butter. Is it a traditional breakfast in Singapore and Malaysia. The directions in this recipe come from "Cook Malaysian" by Lee Sook Ching, with a slightly modified ingredient list to make things simpler for people outside of Asia. I find pandan leaves in my local Asian market, but I have also used pandan extract with good results. It can be omited, but the flavor won't be the same. I press the mixture through a sieve before bottling. -- posted by Sascha

Easy Chicken Alfredo

Tue, 02 Jan 2007 17:09:33 -0500

This recipe was actually made up by a quadriplegic guy that I used to care for when I was a private duty nurse. He would sit in his wheelchair in the kitchen and dictate every thing I was to do (even though I knew how), so that he felt like he was doing it all. -- posted by Miracle Miriam

Steamed Chicken With Scallion-Ginger Dressing and Rice Salad

Thu, 04 Jan 2007 16:39:39 -0500

Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare. -- posted by IngridNL

Green Beans and Carrots Sauteed in Butter and Garlic

Thu, 11 Jan 2007 19:28:59 -0500

This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal. -- posted by Gingernut

Herb Infused Grilled Artichokes W/Mustard Aioli

Wed, 07 Mar 2007 12:28:34 -0500

This is something that we make really often at home...living in Napa Valley we often have fresh artichokes all year long. The aioli measurements are approximate, use your best judgement to your tastes. -- posted by SVSOUZA

Reheating Cooked Shellfish

Sat, 31 Mar 2007 21:39:49 -0400

I'm posting this for myself but also to share with others who, like me, might have been intimidated by the lovely looking bags or packages of frozen crabs and lobsters. I found such a bag today, of king crab legs, that I couldn't resist buying because of the low sale price. Luckily for me, this was at my favorite fishmonger shop, Burhop's, in Glenview, IL, and they gave me a recipe card with super simple instructions for the best ways to reheat the frozen crabby delights. I followed the instructions for steaming and our crab legs were absolutely perfect! The amounts listed below in 'ingredients' are per person and I'll list the details in the directions area. The prep and cook times don't include the thawing time because that's subject to what sort of shell fish you're preparing. -- posted by Hey Jude

Sesame Broccoli

Mon, 30 Apr 2007 21:58:07 -0400

From Diana Rattray: Can't remember which site I found this at, but wow, what a different take on broccoli! Will convert broccoli haters, and show cheese sauce lovers a whole new side of broccoli. Highly recommended! -- posted by Gringamuyloca

Nikuman / Butaman / Pork Bun

Tue, 01 May 2007 13:33:57 -0400

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet. -- posted by Ms. See

Perfect Steamed Rice Every Time

Wed, 01 Aug 2007 18:31:41 -0400

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long. -- posted by ~Jen~

Roasted Fresh Chilie's Like Poblano's Jalapeno's Bell Pepper's..

Wed, 01 Aug 2007 18:37:48 -0400

Every roast chilie's? Give these a try! Roasting is done to remove the skin and give a wonderful flavor. Here are methods for roasting the peppers. Oil is use in the fourth method. -- posted by ~Rita~

Yummy Poached Lemony Salmon

Thu, 02 Aug 2007 21:55:47 -0400

Salmon poached in liquid Heaven! -- posted by ~Rita~

Xtreme Green Cheesy Mashed Potatoes

Wed, 05 Sep 2007 20:55:48 -0400

Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies. From Eating Well Magazine. -- posted by ~Jen~

Steamed Pork With Spicy Rice Powder and Sweet Potatoes

Fri, 21 Sep 2007 00:55:56 -0400

I first tasted this at a wonderful home-style Chinese restaurant in New York City. When I found the spicy rice powder at a Chinese supermarket, I decided to try and replicate this dish at home. Great and unusual one dish meal, especially in cold weather - it has become comfort food for our family. -- posted by Witter Eats

Putu Ayu (Indonesian Steamed Coconut Cupcakes)

Fri, 05 Oct 2007 14:19:36 -0400

This recipe is taken from a food magazine in Indonesia. Very easy yet tasty.. I used to make these cakes at home, and now, every time I make it, they remind me of my home. :) -- posted by j.sugiarto

Simplest Steamed Fish

Thu, 25 Oct 2007 15:46:33 -0400

This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish. -- posted by Hey Jude

Steamed Rice With Coconut and Lemon

Tue, 27 Nov 2007 20:18:18 -0500

Yummy, lemony rice. This is a great base for spicy dishes. -- posted by littleturtle

Steamed Brown Rice With Coconut and Ginger

Mon, 03 Dec 2007 00:14:42 -0500

Nutritious and a great compliment to a spicy main dish. -- posted by littleturtle

Steamed Rice With Mustard and Orange

Mon, 03 Dec 2007 01:19:52 -0500

The exotic combination of mustard and orange turns ordinary rice into a special treat. A wonderful side for seafood, especially salmon. And healthy too. -- posted by littleturtle

Steamed Long Grain Rice With Coconut and Ginger

Sun, 09 Dec 2007 03:19:15 -0500

A great compliment to a spicy main dish. -- posted by littleturtle

Special Leche Flan

Mon, 31 Dec 2007 15:34:52 -0500

Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do. -- posted by www.thecookmobile.com

Chinese Steamed Chicken and Chinese Sausage

Fri, 18 Jan 2008 01:42:02 -0500

This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe. -- posted by MasakoHI

Chinese Steamed Fish in Sauce

Thu, 24 Jan 2008 20:22:07 -0500

This dish is especially popular for Chinese New Year, the fish symbolizing longevity. Chinese people enjoy the entire fish intact when it comes to the table: head, tail, fins, skin, and never mind the bones! Whole fish is considered more flavorful than fillets. Red snapper is a good choice for this fish, but choose whichever fish you prefer. When I was in China, the sauce had more vinegar than soy sauce in some restaurants and homes, so you can adjust this to your own taste. From a Chinese cooking site -- posted by Stella Mae

Steamed Tofu and Fish

Sat, 02 Feb 2008 23:38:41 -0500

From Food Network- Yan. -- posted by WI Cheesehead

Basic Steamed Fish

Sun, 03 Feb 2008 14:36:06 -0500

I got this from About.com. I am looking for more recipes to use with my new bamboo steamer. I have a 2 layer steamer, so I was able to put the fish on the bottom rack and vegetables on the top and dinner was done in 10 minutes! I used tilapia fillets. -- posted by WI Cheesehead

Surefire Siu Mai - Dim Sum

Mon, 11 Feb 2008 19:40:16 -0500

These are little steamed dumplings that are usually served for brunch. When I make them, I usually serve them with some steamed rice and call it dinner! Unlike most dumplings, Siu Mai do not completely cover all of the filling- some of the filling should peak out from the top. Siu Mai (Su My) wraps are thinner than most wonton wrappers. These are a little time consuming to make, and I wouldn't suggest making them after a busy day at work. If you enjoy cooking, than you will like this recipe! I really love them with the Mustard Soy Dipping Sauce I have posted on zaar as well. From Martin Yan's Chinatown Cooking. -- posted by cookiedog

Steamed Salmon With Mushrooms and Leeks

Wed, 27 Feb 2008 00:57:43 -0500

This is an healthy recipe from the issue of April 2007 of coup de pouce that looks very yummy! -- posted by Boomette

Derby Vegetables

Mon, 07 Apr 2008 14:26:52 -0400

This recipe is from Cooking With Mickey Volume II. It is served at Disney--MGM Studios Theme Park. Makes a wonderful vegetable dish freshly cooked or leftovers are delicious served cold the next day. -- posted by PaulaG

Greek Rice and Spinach for Steaming in Pressure Cooker

Thu, 29 May 2008 00:39:17 -0400

I love almost everything that Toula Patsalis included in "The Pressure Cooker Cookbook". It is important to read her instructions carefully. "Bring to HIGH STEAM" is different from "under HIGH heat, bring to HIGH PRESSURE". (I ruined a paella by assuming she meant High Pressure!). This recipe calls for steaming. This is Mediterranean cuisine, suitable for the Lenten season. -- posted by KateL

Spicy Stuffed Cabbage

Thu, 31 Jul 2008 00:18:47 -0400

Asian influenced stuffed cabbage. The result of an experiment I did with leftover pot sticker meat filling. -- posted by Ben M

Salapow, Steam Buns, Dia Bao, or Dim Sum

Thu, 31 Jul 2008 16:03:31 -0400

Supa has made this for us many times. This time I wrote it all down and took lots of pictures. Supa is a great cook, and most wonderful Daughter-in-law. She doesn't usually measure, so I weighed and stuck the measuring spoons under her ingredients as she tossed them into the bowl. It flowed for both of us, and the results were just mouth watering. I love to watch her hands move.Supa made this on the 2008 annual trip from San Antonio to Staunton. This was one of the many things we had for dinner their last night here. -- posted by Sweetiebarbara

Flan (Japanese or Asian Style)

Thu, 11 Sep 2008 00:09:12 -0400

Flan! It's a creamy custard dessert with a caramel top that looks cute and tastes delicious. However this is not mexican flan. It's styled how they make it in asia, mainly japan. And in this recipe we'll be using cute teacups because the conduct heat better! If you don't have teacups plastic cups will do fine especially since plastic cups will give the shape of traditional flan. This recipe will make 4 servings so you need 4 cups! -- posted by Yue~

Quinoa With Mango and Curried Yogurt

Tue, 25 Nov 2008 23:38:36 -0500

I've been collecting yummy-looking vegetarian recipes that I want to try :) This one's from Gourmet magazine, May 2003. -- posted by kellymbrown

No More Plain Jane Green Beans

Tue, 13 Jan 2009 20:04:10 -0500

A fast fix that makes those veggies shine! Now that they make those bags of veggies that steam right in the bag this is so fast and easy yet looks and tastes special. -- posted by mama's kitchen

Cranberry Steamed Pudding

Mon, 26 Jan 2009 00:24:22 -0500

Found this on the Mother Earth News site when I clicked a link.... This antique recipe is really more of a cake without any fat. The fat is in the sauce, which is why it's drizzled on the cake sparingly. This recipe is so simple, to make that the most difficult part is finding a metal Jell-O mold.(a round one 8" in diameter with a hole in the center). Serve with brandy sauce recipe #. -- posted by Charlotte J

Guilt Free West Coast Veggies

Mon, 26 Jan 2009 15:05:22 -0500

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". The sauces have also been saved separately as Guilt Free West Coast Asian-style Sauce and Guilt Free West Coast Cheese Sauce. Note that carrots will take a few minutes more to cook than other vegetables. -- posted by KateL

Garlic Lover's Fettuccine With Olive Oil, Garlic and Zucchini

Mon, 16 Mar 2009 15:44:28 -0400

Entered for safe-keeping. From Martha Rose Schulman's Fast Vegetarian Feasts, received in February 2009 Cookbook Swap. This is based on Italian Pasta Aglio e Olio (pasta with oil and garlic), adding zucchini that has been cut in matchsticks and briefly steamed, then tossed with the pasta and the oil, garlic, and Parmesan cheese. Although the author says 2-3 teaspoons of finely minced garlic is a lot, I would tend to add more, just because... DH and I love garlic. -- posted by KateL

Hot Dogs Cooked in Beer

Tue, 09 Jun 2009 12:33:27 -0400

Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for him a kicked up version using beer in place of water. -- posted by ~Rita~

California Chicken Salad from Self Magazine

Fri, 26 Jun 2009 03:40:55 -0400

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins. -- posted by Trnquilit

Chicken Casserole for Dogs

Thu, 23 Jul 2009 01:15:37 -0400

This is a simple, yet nutritious meal for dogs and puppies that is easily digested and provides an excellent and natural source of antioxidants, essential vitamins and oils, fiber, proteins and carbohydrates. All the ingredients are recommended by vets as natural sources of nutrition, if prepared correctly, and can serve as one of many recipes in replacing store bought dog foods all-out. NOTE: For puppies, you should take extra care to steam the vegetables longer to make them as soft as possible and easier to digest. If you can see pieces of vegetables in your puppies stool then you should consider steaming your vegetables longer. I would recommend taking this precaution regardless of the dog's size or age. -- posted by Chef #1331983

Super Delicious Amazing Brown Basmati and Wild Rice

Tue, 18 Aug 2009 16:36:44 -0400

This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here. -- posted by GE flowerchild

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

Mitarashi Dango (Japanese Dumplings)

Mon, 09 Nov 2009 16:28:32 -0500

I've been looking at different recipes on here for Japanese dumplings and either people haven't had good luck with them or they are not too happy with the sauce. I found this recipe at: http://justbento.com/ Just type in "Dango" in the search engine for more specifics on the recipe. It will be the first one to come up. I'm sorry if it is a bit hard to read for the ingredients. **If you can't use Shiratamako, use Mochiko with about 1 tablespoon of cornstarch or potato starch flour. This will give it about the right texture** -- posted by Okashi

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH

Carrot Celery Tomato Soup

Mon, 21 Dec 2009 17:03:34 -0500

A simple Carrot celery tomato soup with a twist of spices -- posted by Chef #1491553