Recipezaar: Technique,Steam recipes

The British Bulldog! Traditional Layered Beef Steak Suet Pudding

Thu, 24 Apr 2008 20:37:23 -0400

A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!) -- posted by French Tart

Banoffee

Thu, 08 May 2008 00:21:53 -0400

A delicious banana cake on a biscuit base. -- posted by Renata the Banana

Steamed Stuffed Buns

Tue, 13 May 2008 18:37:42 -0400

taken from angie's recipes, http://schneiderchen.de/ -- posted by tyk

Asparagus With Saffron Mint Sauce

Wed, 14 May 2008 00:14:49 -0400

Makes a fresh and flavorful sauce for spring asparagus. -- posted by Sue L

Steamed Cauliflower With Tomato-Curry Sauce

Sun, 18 May 2008 02:58:16 -0400

A recipe I have had on hand for about 25 years and I really can't remember the taste. Posted here for save keeping -- posted by Shahana

Asian Asparagus Rolls With Salziki Sauce

Wed, 21 May 2008 16:48:17 -0400

These are very good. I got this recipe years ago from one of those cookbooks you buy at the checkout line in the supermarket. I tried these because we are a big fan of steamed anything. The list of ingredients are long but the taste is amazing and so worth it. -- posted by mommyoffour

Asparagus With Hazelnut Gremolata

Wed, 28 May 2008 17:30:22 -0400

The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook. -- posted by misscrys79

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

Steamed Stingray With Lemongrass, Ginger, Orange and Lime

Wed, 04 Jun 2008 23:23:29 -0400

If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute with 1 teaspoon lemon zest. -- posted by Hani Selamat

Ultimate Brown Rice

Thu, 19 Jun 2008 22:15:44 -0400

Tender and moist brown rice is cooked perfectly everytime. You can also use this recipe for barley. This will be the only recipe you will ever need to cook brown rice or barley. So, stop looking. Honest! -- posted by chattypenny

Carrot & Zucchini Ribbons With Pesto

Thu, 03 Jul 2008 01:09:21 -0400

The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook. -- posted by Enjolinfam

Flounder Fillets Grilled in Foil With an Asian Touch

Wed, 16 Jul 2008 01:23:05 -0400

The fish is steamed in foil and cooked on the grill for easy quick clean up, And a quick and tasty meal. Served over Recipe #314078 or white rice. -- posted by ~Rita~

Lemony Broccoli

Tue, 22 Jul 2008 19:14:06 -0400

If you have never turned your microwave into a steamer, this is a great recipe to try! It's easy, healthy, and the touch of lemon in this is lovely. Making it in the serving dish saves you the cleanup of stovetop steaming methods. This recipe is written for beginner cooks. -- posted by CraftScout

Minced Chicken and Eggplant

Wed, 30 Jul 2008 01:21:43 -0400

Looking for something to do with summer eggplant? I created this recipe to try and make a more healthful (lower fat, less sugar) recipe than the famous PF Chang chicken and eggplant. Kids and adults like it. This recipe easily serves four--with seconds... -- posted by Joanne in Raleigh, NC

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

Shrimp over Rice (Or Potatoes)

Fri, 08 Aug 2008 02:27:47 -0400

I have had this rattling around my head for a while and finally made it after obtaining some beautiful rather large shrimp from the farmers market today thank you Mr. Fish Guy Please dont leave our farmers market. Originally my craving in order to be satisfied twas to be over thinly sliced neatly arranged boiled /roasted baby red potatoes lightly topped with fresh shredded parmesan cheese. Yummmm, that would have been spectacular with the sun-dried tomatoes. However, Im out of potatoesand parmesan cheese, sigh. So here is yet another smoked basmati rice dish. Please forgive I really am more creative that rice rice rice. Its all about the presentation!!! You will need a pretty presentation plate but even a nice 10 glass pie plate will do. You will need a steamer for the shrimp. You will also need clarified butter. I just happen to be someone that buys 4 pounds of butter at a time and clarifies and seasons it with various spices for general usage. Think about it (no more shredded morning shredded toast :o]). You will always have spreadable butter that is lightly seasoned for savory or sweets with cardamom, cinnamon, and fenugreek, I forget what else I might have put in the last batch on a whim, but those are my basics for clarified seasoning. Clarified butter keeps nicely for several months on the shelf or longer if in the fridge. Yes, in a glass mason jar of course. If you dont mind the heavier flavor just buy Ghee. I personally like a lighter flavor and not so nutty from their high temperature clarify process. But I do also have some Ghee on my shelf for certain dishes. Ok enough babbling lets cook three burners at once I know you can do it. -- posted by susie.freckle.face

Cold Pike Loaf

Tue, 12 Aug 2008 20:20:49 -0400

A great way to recycle leftover fish into something new and perfect for a light luncheon. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

French Fried Chicken

Mon, 18 Aug 2008 19:03:38 -0400

When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is similar to what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is nothing like take-out food. Turkey can also be prepared using this method. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight resting time not included in preparation time. Preparation time approximate. -- posted by Molly53

Extra Special Steamed Green Beans

Thu, 21 Aug 2008 14:34:46 -0400

I learned this seasoning trick from a restaurant chef. It really improves the flavor but keeps the green beans healthier than adding a lot of butter to them. I have never liked green beans but I love them prepared this way. My kids do too! -- posted by Marg (CaymanDesigns)

Steamed Cockles

Tue, 26 Aug 2008 00:22:25 -0400

A healthy cooking - without oil or fat. Just steam. Easy and quicky. -- posted by Penyulawa

Green Beans With Onion and Garlic

Wed, 27 Aug 2008 00:13:11 -0400

When summer's bountiful harvest is here, I look for ways to prepare the freshest vegetables in a flavorful way that does not overpower their natural taste. This is a good way to enhance the flavor of delectable, fresh green beans. -- posted by JackieOhNo!

A Small Plum Pudding

Wed, 03 Sep 2008 18:27:51 -0400

This recipe is an adaptation of a recipe in Beeton's Book of Household Management. I have simplified it and reduced it to more manageable proportions. Time to prepare and cook, as well as the number of servings are all guesswork. -- posted by Julie3551

The Wedding Bouquet Vegetable Platter or Romanesco Romano!

Wed, 03 Sep 2008 23:44:18 -0400

Thanks to Chef #37636 and Chef #47892 for giving me the zany recipe title ideas! Yes, this beautiful vegetable does indeed look like a wedding bouquet, or maybe even a collection of small Christmas trees.........it is the most beautiful looking vegetable in the world, in my humble opinion! However, never mind its looks - it tastes wonderful, having a nutty and buttery taste and holds its shape better than cauliflower or broccoli when cooked. A little more information on this gorgeous vegetable: Romanesco is an unusual crop. Not quite a calabrese and not quite a cauliflower but with aspects of both. It has a taste and texture exceeding the finest broccoli and is a member of the Brassica family. Romanesco broccoli was first documented in Italy (as broccolo romanesco) in the sixteenth century. It is sometimes called broccoflower, but that name is also applied to green-curded cauliflower cultivars. Romanesco is best steamed rather than boiled as it will retain its flavour and texture better. Small spears can also be stir-fried or even eaten raw in salads or with a dip as crudities. This recipe is simple and keeps the full flavour of the romanseco; use any Italian cheese you have to hand - I used Parmesan cheese in the photos I posted, a few toasted hazelnuts may also be a fine finishing touch. One more piece of useless information (!!), the fractal spiral of this vegetable is an example of the golden ratio, which is linked mathematically to all kinds of interesting things, such as the proportions of human faces - I told you it was an amazing vegetable! -- posted by French Tart

Camargue Red Rice Blend

Fri, 05 Sep 2008 18:07:22 -0400

I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with.....hope you enjoy! I am quite sure you could use all red rice if you wish.** This is a very good time to use recipe#166346.....it is something that I always have in my freezer. BTW, I posted this as servings for a main course, for a side dish, it will make much more.....but don't cut the recipe because this is very good cold the next day! -- posted by Happy Harry #2

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~

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Salmon Baked in Foil

Sat, 27 Sep 2008 16:20:16 -0400

Another winner from Giada and Everyday Italian. I recently got hooked on the whole foil cooking method for fish and have been scouring the internet to add more of these to my arsenal of delicious, moist and super tasty fish recipes. Here's a true winner! Super healthy, super moist, super delicious. We love it. Even my 2 and 4 year old. I HIGHLY recommend you use fresh tomatoes in this recipe rather than the optional canned. MUCH better flavor. NOTE: I USE THIN FILLETS AND WOULD ONLY COOK ABOUT 15 MINUTES IF USING THIN FILLETS. -- posted by ChicagoRN

Italian Green Beans

Sun, 28 Sep 2008 02:03:35 -0400

Italian Green beans with Lemon, Olive Oil, Garlic and Mint. An old family recipe from the old country. -- posted by SoCalTine

Cebollas En Escabeche

Sun, 12 Oct 2008 02:11:42 -0400

This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes. -- posted by Celticevergreen

Quick Sauteed Spinach

Tue, 14 Oct 2008 13:40:31 -0400

A delicious twist on spinach. This is the only way that my brother will eat it! You may want to double or triple this recipe. I typically allocate 1/2 lb. of raw spinach per person so this recipe os for 2 servings. -- posted by Monica120179

Sesame & Ginger Chicken Lettuce Wraps

Tue, 14 Oct 2008 14:40:09 -0400

Fast & Fun Lettuce Wraps! -- posted by Zip N Steam Queen

Spicy Tilapia W/ Pineapple, Jalapeno Pepper Relish

Tue, 14 Oct 2008 14:43:31 -0400

Kick Up Your Tilapia Tastebuds! -- posted by Zip N Steam Queen

Steamed Jerk Chicken

Tue, 14 Oct 2008 15:21:57 -0400

A quick and healthy taste of the islands! -- posted by Zip N Steam Queen

Thai Peanut Shrimp

Tue, 14 Oct 2008 15:24:19 -0400

Simple & Easy Taste of Thai - Love it! -- posted by Zip N Steam Queen

Spicy Salmon

Tue, 14 Oct 2008 15:28:13 -0400

Simple, Clean Tasting Salmon - Made in a Snap! -- posted by Zip N Steam Queen

Tropical Shrimp W/ Ginger Mango Relish

Tue, 14 Oct 2008 15:32:30 -0400

Yummy & Easy! -- posted by Zip N Steam Queen

Steamed Shrimp With Soy-Ginger Sauce

Tue, 14 Oct 2008 15:32:54 -0400

Yeah That's Right, There's Beer In It! -- posted by Zip N Steam Queen

Pumpkin Spice Latte

Fri, 17 Oct 2008 20:51:45 -0400

I found this recipe on the internet and have made some minor revisions. It tastes just like the ones they made in Starbucks but it's much easier on the budget and it's oh so good in those chilly winter days. -- posted by Polihali

Frosted Cauliflower

Wed, 29 Oct 2008 18:43:28 -0400

Steamed cauliflower with a smooth, mustardy cheese sauce topping. People either love or hate this recipe, depending on their fondness for mustard. It's a much requested recipe at our family gatherings.. -- posted by grammyof3

Wheat Free Christmas Pudding

Thu, 30 Oct 2008 17:38:36 -0400

From "More form the Sensitive Gourmet" by Antoinette Savil -- posted by C-J from the UK

Forget the Cans- Real Green Bean Casserole

Fri, 07 Nov 2008 01:22:05 -0500

My vegetable-picky husband swore he HATED green bean casserole. Turned out he just hates the mushy texture of it all, and the flavor of the canned beans his mom always served him. Get ready Super-wives of the world- this is NOT your mother-in-law's green bean casserole! -- posted by Super-Wife

Asparagus With Orange Ginger Sauce

Sat, 08 Nov 2008 16:12:08 -0500

A nice dress-up for steamed asparagus. -- posted by mikekey

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

Microwave Sticky Orange and Marsala Pudding (Xmas Pudding)

Tue, 09 Dec 2008 00:46:40 -0500

This is a delicious alternative to a traditional christmas pudding and is so quick and easy you won't belive how good it tastes. I got it off the internet last year and make it whenever I have a large number of guests around. I usually serve it with vanilla icecream or whipped cream (infused with some vanilla seeds) and people are always asking for the recipe! Try it out, you won't regret it! -- posted by angis

Momos (Dumpling Snack)

Tue, 16 Dec 2008 18:34:35 -0500

Momos are commonly made in Tibet, Kathmandu, Bhutan, Sikkim, Himachal Pradesh, Siliguri, Kalimpong and Darjeeling. In many of these places, it is a common street food while in others is mainly a restaurant staple. -- posted by Celticevergreen

Ancho Pork Tamales

Tue, 16 Dec 2008 18:35:22 -0500

This traditional Mexican recipe uses an untraditional cooking method. Time does not include marinating or standing time. -- posted by Celticevergreen

Chipotle Beef Tamales

Tue, 16 Dec 2008 19:03:10 -0500

This traditional Mexican recipe uses an untraditional cooking method. -- posted by Celticevergreen

Lemper

Wed, 31 Dec 2008 17:50:57 -0500

Indonesian cuisine, snack made of steamed glutinous rice with meat (abon---shredded meat that has been boiled and fried---)or other stuffing and wrapped in a banana leaf -- posted by dyd

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Mon, 05 Jan 2009 17:57:32 -0500

Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots. -- posted by littleturtle

Easy Garlic Zucchini

Wed, 07 Jan 2009 01:55:12 -0500

I love zucchini and both my boyfriend and I agree that this is the best zuchinni side dish I have ever made! Tons of flavor, healthy and super easy. Note: I was drinking a glass of wine while making this, so figured I'd throw a splash in LOL I personally think it made quite a difference. -- posted by Jessica Anne

Bento -- Teriyaki Chicken in a Hurry

Thu, 08 Jan 2009 15:45:54 -0500

This is a quick work night dinner we throw together when we are busy. Tasty and healthy, but best of all, my family will eat it! :) I usually grab a mixed fresh bag of broccoli, cauliflower and carrots when time is short and steam it 3/4 of the way through the rice ( times depend on your individual steamer - mine takes 50 minutes for long grain brown rice so I time the rest of mel accordingly). Brown rice is definitely a heathy choice, a little nutty or firmer in texture, but give them this flavorful dish and they will gulp down the rice and those dreaded veggies! **Kikkoman Teriyaki Baste and Glaze with Honey and Pineapple** is what gives this recipe the ease and flavor. -- posted by Mommy Diva

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

Vegan Cha Siu Bao

Tue, 20 Jan 2009 14:10:42 -0500

From VegNews- "Bao is a soft, round, and slightly sweet white roll. The outside is smooth, and the inside is stuffed with sweet or savory ingredients. These have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive." -- posted by EmilyStrikesAgain

Vegan Siu Mai

Tue, 20 Jan 2009 14:11:33 -0500

From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside. -- posted by EmilyStrikesAgain

Colombian Tamales

Tue, 20 Jan 2009 16:58:03 -0500

This is one of my husband's favorite "Comfort Foods" (he's Colombian). He even said I made it right the first time I tried! The process is relatively involved - overnight marinating is recommended and it steams for three hours. It is nothing like Mexican Tamales or "Hot Tamales". These are wrapped in banana leaves rather than corn husks, are much larger, and not as spicy hot. -- posted by Ice Cool Kitty

Savory Steamed Yellow Squash With Mushrooms and Walnuts

Tue, 20 Jan 2009 18:08:40 -0500

A simple recipe to use with those plastic, microwave steamer bags. I find quite a bit of liquid is left in the bag after cooking, feel free to drain that off if desired and re-seasons with spices if needed, though I recommend trying it first before you drain it (the liquid adds a certain soup-like quality that I find is a nice compliment to the tender squash.) -- posted by VA in TX

Wasabi Shumai

Thu, 22 Jan 2009 01:17:28 -0500

This is a super dumbed down version of my very favorite part of a good sushi meal. Wasabi shumai is generally a pork dumpling with garlic and wasabi and it is very wasabi heavy. This recipe is very easy but not for a lack of trying. I tried so many things to make the traditional wasabi shumai but could not come up with anything that ended up as crazy intense as wasabi shumai should be. This recipe was born out of whim that paid off big time. It couldn't be easier. I use premade beef meatballs but you can use your favorite recipe. -- posted by LeanneMarie

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

Sha Cha Tofu W/ Green Beans and Onions

Fri, 06 Feb 2009 01:07:10 -0500

This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539). -- posted by ATM 67

Steamed Fruit Pudding

Sat, 21 Feb 2009 10:01:57 -0500

These steamed puddings are really more like a cake than anything else. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Steamed Whole Tilapia

Tue, 24 Feb 2009 11:15:45 -0500

This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted! -- posted by Diann is Cooking

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash

Sat, 14 Mar 2009 23:49:10 -0400

This is a dish that combines two things that I really like... eggplant and pork hash. Pork Hash in Hawaii brings back memories of the hunabutta days (childhood) when the man in the manapua (steamed Chinese bun) man would come around and sell his wares, kind of like the ice-cream man in the states. But instead of getting ice-cream, one could get pork hash, half moon, manapua, fried noodles, candies, almond cookies and other stuff. Pork Hash is kind of like a meatball wrapped in a won ton wrapper. It is usually served with chinese mustard mixed with soy sauce. Coleman's dry mustard mixed with soy sauce is a close approximation, and is the recommended accompaniment to this dish. You could also use a chinese black bean sauce or a sweet and thick teriyaki sauce. Good eating! -- posted by HawaiiChef79

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

Vegetarian Gyoza With Spicy Dipping Sauce

Mon, 30 Mar 2009 17:38:14 -0400

The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice) -- posted by kittycatmom

Spinach-And-Pork Wontons

Mon, 06 Apr 2009 21:04:44 -0400

In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;) -- posted by Manami

Steamed Chicken Packets

Sun, 12 Apr 2009 01:07:37 -0400

You will need to have a steamer tray or two to cook this meal. The concentrated flavour of the sun-dried tomato in this recipe adds a burst of flavour to this steamed dish. A couple of tips for steaming: 1) Leave some space around the food to allow the steam to circulate, 2) If steaming on two or more trays, switch top and bottom trays halfway through, 3) Make sure your steamer has a tight-fitting lid. This would be really nice served with a light and fluffy steamed rice. Enjoy! -- posted by Nif

Sankaya (Thai Pumpkin Custard)

Tue, 28 Apr 2009 01:37:30 -0400

I was looking around for a good Sankaya recipe and ended up with a hybrid of two. Here it is. I have used a 4.5 lbs pumpkin before but I'll stick to a smaller pumpkin. I use packet coconut milk and realise that it comes in 200ml and not 250ml (1 cup). The steamed pumpkin will not be sweet so you may want to put in more sugar to compensate. Cooling time is about 2 - 3 hours. Chill overnight if desired. If you have Pandan essence, use that. Add 1 cup of Ginko Nuts if desired. -- posted by V'nut-Beyond Redemption

Cold Lemony Greens from Greece

Sat, 02 May 2009 02:51:44 -0400

Well, from Greece and throughout the Eastern Mediterranean accoding to Bittman's, "The Best Recipes in the World." -- posted by Debbie R.

Kona K's Ground Beef Wontons

Sat, 02 May 2009 16:28:37 -0400

These wontons are much healthier and lower in fat than those made with ground pork (especially if you use extra lean ground beef). They freeze really well, so you can make a bunch and freeze them for later use (just steam them straight out of the freezer). -- posted by Kona K

'stir and Make a Wish' Christmas Pudding

Thu, 21 May 2009 10:21:52 -0400

A fruity christmas pudding that is not too rich or heavy. I have been making this recipe year after year. Traditionally the pudding should be made on 'Stir up sunday' which is the suday before Advent ( sometime at the end of November). Everyone in the house should stir the pudding and make a wish. This recipe is enough to make 2 puddings of 2 pints, of course you can half the recipe but I love giving one away as a gift. Start 3-4 days before because the fruits need soaking to soften. -- posted by Wild Thyme Flour

Brown Rice Veggie Medley

Sat, 23 May 2009 18:18:31 -0400

Nutritious veggie packed brown rice side dish -- posted by Chef #411629

Broccoli Puree

Wed, 27 May 2009 22:36:41 -0400

This is a Giada De Laurentiis recipe and my whole family loves it. What a great way to get kids to eat broccoli, and it makes an unexpected side dish as a replacement for plain mashed potatoes. -- posted by 2hot2handle

Chocolate Walnut Brownies

Mon, 08 Jun 2009 02:20:59 -0400

Melt in your mouth brownies, A quick step by step easy recipe for the perfect brownies.If you prefer not to have walnuts you can replace with chocolate chips, another nut like almonds or pecans or just remove the walnuts altogether. -- posted by x Nat x

Veggie Lunch Meat (Vegan Dad)

Tue, 09 Jun 2009 01:56:35 -0400

From Vegan Dad blog -- excellent for sack lunches or experimental moods -- posted by Dusty&Sarah

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~

Kona K's Korean-Style Steamed Egg Casserole (Egg Jjim)

Fri, 12 Jun 2009 02:04:57 -0400

My ultimate comfort food. Make sure to use a bowl that can be safely placed in a pot of boiling water. Serve with white rice (I like to mix my rice into the egg jjim). -- posted by Kona K

Cha Guo

Mon, 22 Jun 2009 10:57:52 -0400

mochi dumplings with salty, meaty filling. something my grandma makes -- posted by tyk

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

Zesty Lemon Pasta

Fri, 10 Jul 2009 12:48:49 -0400

This is a wonderful accompaniment to shellfish. Serve with broiled scallops, oysters or clams. A very simple and quick dish. -- posted by ejriii

Easy Express Broccoli Soup

Fri, 10 Jul 2009 14:29:28 -0400

A thick hearty soup you can make in less than 30 minutes. If you can steam vegetables you can make this soup. Tasty and great for winter. Good for using up those vegetables in your crisper before the next shop. Can be frozen and reheated. Low in carbs & gluten free (if you ommit the bread), high in fibre. Very cost effective. -- posted by Chef #721261

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

Steamed Oysters With Garlic Topping

Tue, 04 Aug 2009 02:46:32 -0400

Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe. -- posted by daisygrl64

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

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Quick N' Easy Chicken Stir "fry"

Tue, 01 Sep 2009 14:36:43 -0400

Quick, easy, healthy, versatile and makes the recipe makes a large quantity. And my toddler loves it! I use my Foreman grill for the chicken and it always comes out juicy, tender and delicious. Is also a good vegetarian dish; almost any steam-able veggie can be added. Pineapple with juice can be added for sweetness. Can be served as a side dish, entree, or wrapped in a whole wheat tortilla. -- posted by NewBrightonJen

Steamed Salmon With Peppers

Mon, 21 Sep 2009 13:28:23 -0400

I'm always looking for quick, easy ways to eat healthy. I found this one in the box of ZipLock ZipnSteam bags I use for vegetables. Serve this with a dipping sauce such as "Nif's Naked Asian Dipping Sauce (#359151) Enjoy! -- posted by lynettejs

How to Boil a Lobster - Farm Style - Longmeadow Farm

Mon, 05 Oct 2009 17:23:07 -0400

Lobsters are cheap by standards -- so we make this a meal in itself anytime of the week. I use the recipe from the "Maine Lobster Council". Oh yummy, remember lobster's walk side-ways, and crabs walk straight. You will need a 4-5 gallon seafood, dutch oven, etc pot for steaming/boiling. -- posted by Andi of Longmeadow Farm

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~

Stir Fry Vegetables

Wed, 14 Oct 2009 14:23:26 -0400

This healthy recipe is also tastes good! -- posted by Shweta_S

Healthy Steamed Lobster Tails for One

Sun, 08 Nov 2009 10:46:11 -0500

I modified a recipe I found to come up with this for a new diet I'm on. Sounds like a healthier alternative to all the buttered lobster tail recipes I found. -- posted by Seamor

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

Delicious Broccoli & Cheese Crunchy Bake!!!

Fri, 13 Nov 2009 13:36:54 -0500

This is an uunbelievably simple side dish recipe which was taught to me by an American friend of mine who moved over here. We decided to celebrate Thanksgiving with her to help her feel less homesick and she made this for us. I thought it was delicious, demanded the recipe which she gave me there and then and now it is a firm family favourite. Give it a chance, it sounds bizarre and yes, it is FULL of calories but it is perfect for a family dinner, or holiday celebration like Christmas or Thanksgiving or even Easter. I've tried this with normal cheese but it just doesn't have that same fix for me! This is my first recipe listing so here goes nothing ha ha!!! Please rate!!! I'd love any advice on changing or improving this! -- posted by Surflou

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem

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

Chicken With Peas in Packages

Mon, 23 Nov 2009 18:26:04 -0500

A variation of a Mark Bittman recipe. -- posted by WiGal

Delia Smith's Gratin of Celery With Stilton

Sat, 28 Nov 2009 18:09:43 -0500

I saw this recipe in Marks and Spencer's 2009 Christmas leaflet. It looked really interesting and I wanted to put it somewhere for future use. Stilton is a strong cheese like a blue cheese. So, if you can't find Stilton you can probably use blue cheese. She says that it could be either a side dish or a main vegetarian dish over brown rice. -- posted by Sarah_Jayne

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