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Recipes Involving Steaming

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Q: I need some recipes for steaming food?
I bought a steamer and I don’t know what foods are good for steaming and for how long to steam etc. Maybe a link to website.
Thanks.

A: here are many recipes and ideas have fun :)

http://search.yahoo.com/search;_ylt=A0geu6Yo03FHrBMB8xRXNyoA?p=+steamed+recipes&y=Search&fr=ks-ans&ei=UTF-8

Q: Where can I find simple (and I do mean simple) recipes or ideas for steaming vegetables?
I am looking for ideas to make steaming vegetables with chicken or fish more exciting.

for example, I found out that carrots combined with cauliflower and onions steamed together really tastes very well together.

or simple ideas to spice up or add more flavour to the monotony?

Thanks for your answers!

A: Add some garlic and some herbs like tarragon or thyme which go well with chicken. Sugar snap peas or mange tout and baby sweetcorn are nice too.

Q: Where can I find simpe (and I do mean simple) recipes or ideas for steaming vegetables?
I am looking for ideas to make steaming vegetables with chicken or fish more exciting.

for example, I found out that carrots combined with cauliflower and onions steamed together really tastes very well together.

or simple ideas to spice up or add more flavour to the monotony?

Thanks for your answers!

A: yea er, i’m with you all the way with steaming vegetables
until the chicken and fish part

i think you should just radomly throw in veggs and your meat and steam it
add spice to it, get spicy bean paste or garlic spice from a store, good luck

Q: Vegetarian recipes using microwave steaming bags?
Does anybody have any vegetarian recipes using the microwave steaming bags? Thanks!

A: i’ve never used them… but i would think if you sprinkled the veges with seasoning or some kind of stock that should incorporate through the veges…. i do that when steaming in a pot

Q: What are some good recipes for cooking/steaming mussels?

A: there are many ways …here is one that I do often clean the mussels, by scrubbing them and removing the beard ,you pull those out in a pot add some water 1 cup of white wine ,1 chopped carrot,1 chopped onion, 1 stalk of chopped celery,a bit of black pepper or a few peppercorns, bring to boil lower the eat and let these cook until almost tender not mushy at this point add the mussels and cover with a lid raise the heat and after a few minutes they should be open trow away the ones that remain closed,this means that they were dead to begin with .

Serve with fries just like I do.

http://www.foodiesite.com/recipes/1999-09:musselschips

Q: Does anyone have a recipe for baked turnip cake? Most recipes for this Chinese dim sum item are for steaming.?

A: go to receipezaar

Q: my grandmother made an cobbler by wraping a cored apple with dough and boiling or steaming, any recipes?

A: take a cored and peeled apple, fill with raisins and butter, wrap in crescent dough and steam in a steamer

Q: Instead of steaming my carrots I would like to saute them..any good recipes please?
All suggestions sound yummy and seems unfair that I cannot give you are all a measely 10 points but thats life. Thanks you all so much and can I wish you happy holidays. Nettie T

A: Honey Glazed Carrots

1/2 onion, chopped
2 tablespoons vegetable oil
3 tablespoons butter
1 pound baby carrots preferably fresh/but canned will do
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
2 teaspoons garlic powder
3 tablespoons honey

Preheat oven to 325 degrees F

Lightly grease the bottom of a 9×13 inch baking dish.

Toss carrots with onion,add Worcestershire sauce,oregano, garlic powder, and salt and pepper to taste.

Bake for 30-45 minutes, or until tender.

Turn oven off and add honey and butter, mixing thoroughly.

Cool slightly and serve.

Q: Want to help a college-bound boy? Recipes please using a versatile electric fry pan for frying, steaming,…..
boiling, can you bake in them? He’ll have the summer to try them out.

A: About the only thing that’s a little tricky is the baking part. You really need specialized instructions on how to do that, if you’re talking about cakes and puddings:

http://www.gopresto.com/recipes/skillet/cake.php?PHPSESSID=fae90a7f0d12403958f444a6939f3e73

The rest of the techniques you mentioned can easily be adapted to the electric skillet. Here are a couple simple but delicious recipes:

Chicken Breasts Supreme

2 boneless skinless chicken breasts
Salt, pepper, flour
4 slices Monterrey Jack cheese
Half pound fresh mushrooms, sliced
3 tablespoons butter or margarine, divided
4 strips of bacon, partially cooked
1 tbsp. Salsa — hot, medium, or mild, according to preference
2 tbsp. Sour cream

Fry the bacon until lightly browned but still pliable, and set aside. Sautee the mushrooms in 1 tablespoon butter until tender, and set aside. Using a slotted spoon, drain most of the liquid from the salsa and mix with the sour cream.

In a plastic bag, mix two tablespoons of flour with a dash of salt and pepper. Place the chicken breasts in the bag and shake until lightly coated.

Fry the chicken breasts in the remaining 2 tablespoons of butter. When they are no longer pink in the middle, remove to another platter and drain off the drippings. Return the chicken to the skillet and top with the salsa mixture, half the mushrooms, two slices of cheese, and two strips of bacon.

Bake at 350 degrees until the cheese is melted and the bacon is crisp — 5 to 10 minutes. Makes 2 servings

Fried Apples and Bacon

4 sweet red apples (Jonathans are good), peeled, cored, and sliced
2 tablespoons butter or margarine
6 slices of bacon
Sugar and cinnamon to taste

Fry the bacon until crisp, then crumble and set aside.

Melt the margarine in the skillet and add the apples. Cook until tender, adding more margarine if necessary to prevent sticking. When the apples are done, sprinkle with sugar and cinammon to taste.

Top with the crumbled bacon and heat for another moment or two. Serves 2.

Q: can you help me?I need recipes for steam cooking.Do you know any?
I have just bought a Tefal steam cuisine.I want to lose weight by eating steamed food.Is it possible?

A: STEAMED BUNS WITH BBQ PORK

Steamed Buns:

1 1/2 cups warm water (95°F)
3 teaspoons active dry yeast (or 1 packet)
3 tablespoons granulated white sugar
4 cups white bread flour
2 tablespoons cooking oil
1 teaspoon baking powder
1/2 teaspoon salt

Bun Filling:

8 ounces shredded cooked pork or chicken
1/2 cup barbeque sauce
1 tablespoon soy sauce
1 tablespoon cooking oil
1 tablespoon granulated white sugar
1 tablespoon teriyaki sauce
1 teaspoon garlic chili sauce
1/4 teaspoon five spice powder
1/4 teaspoon toasted sesame oil

Steamed Buns:
1. Stir yeast and 1 tablespoon of sugar into 1-1/2 cups of warm water (95°F.). Let stand for 15-minutes.

2. Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder and salt in mixing bowl. Stir until dough forms.

3. Knead dough for 10-minutes.

4. Allow dough to rise in a warm place for 1-1/2 hours.

5. Punch dough down and divide into 12 pieces.

6. Roll each piece of dough into a ball, then flatten into a 6-inch circle.

7. Place 1 tablespoon of meat mixture in center of dough and pull dough up over filling and pinch seams closed to form filled bun.

8. Place buns on parchment paper.

9. Allow to rise in warm place 1 hour, until doubled in size.

10. Steam buns, in steamer, over boiling water for 20-minutes.

11. Remove from steamer. When cool enough to handle, remove parchment paper from bottom.

12. Serve warm.

Bun Filling:
1. Place all ingredients in food processor.
2. Process until ingredients are blended and chopped fine.

3. Use 1 tablespoon of mixture per bun.
————————————————————

STEAMED CLAMS

Clams for steaming should be bought in the shell and always be alive. Wash clams thoroughly, scrubbing with a brush, changing the water several times.
Put into a large kettle, allowing one-half cup hot water to four quarts clams; cover closely, and steam until shells partially open, taking care that they are not overcooked.

Serve with individual cups of hot clam broth and dishes of melted butter for dipping.

Some prefer a few drops of lemon juice and sea salt added to the butter.

Q: What are some recipes that are “stuffed” or “rolled up in” grape leaves and steamed? I’ve got one?
which I really like where the “stuffing” is ground meat (of your choice), diced tomato, uncooked rice, garlic, egg, parsley, etc. But I imagine there are many recipes which call for steamed stuffed grape leaves. Advise me please. Thanks.

A: We always called stuffed grape leaves dolmas, there are several variations to this recipe go to cooks.com and type in stuffed grape leaves they have 58 recipes for this dish It is delicious I love both the lemon sauce version and the tomato sauce version so good!

Q: I want some steamed chicken recipes?

A: Steamed Chicken:

35 min 20 min prep
4-5 servings

600 g chicken wings
2 tomatoes, sliced
2 red chilies, seeded and cut into strips
3 cm young ginger, cut into strips
1 stalk spring onions, cut into 3cm lengths
2 teaspoons ginger juice
2 tablespoons rice wine
2 teaspoons light soya sauce
1 teaspoon fine sugar
2 tablespoons cornflour
1 teaspoon sesame oil
2 teaspoons garlic oil

1. In a mixing bowl, mix ginger juice, wine, light soya sauce, fine sugar, cornflour, sesame oil and garlic. Marinate the chicken in seasoning for at least 5 minutes.
2. Put chicken in a shallow dish and add tomatoes, chillies, ginger and spring onions.
3. Steam for 12-15 minutes or until chicken is tender. Serve hot.

Q: I need recipes for fried/steamed dumplings and Hot and sour soup?
These are my husband’s favorite appetizers!! If you have personal favorite’s that you have tried, I would greatly appreciate your experience.
I have not done alot of oriental cooking so any suggestions and tips are greatly appreciated.

Thank you in advance for any suggestions or tips!

A: Pan-Fried Dumplings

Pot Stickers are Chinese dumplings that are boiled then pan-fried on one side to produce a complimentary soft and crispy crust.

Pork is traditionally used in Chinese dumplings, but you can replace it with chicken, shrimp or vegetables to match your personal taste.

Dough
1 cup high gluten flour (or all-purpose flour)
3/4 cup cold water

Filling
16 ounces lean pork, finely chopped
1 scallion, finely chopped
1/2 ounce ginger root, finely chopped
2 ounces vegetables (Napa cabbage), finely chopped
1 teaspoon rice wine
1 teaspoon hoisin sauce
2 teaspoons granulated sugar
1 dash white pepper
4 teaspoons soy sauce

Dumpling Sauce
4 teaspoons soy sauce
1 teaspoon vinegar
1 teaspoon granulated sugar

To make dumplings, mix together flour and water to form a soft dough. Knead the dough on a lightly floured surface, wrap in plastic wrap, and let it stand for 15 minutes. (Pot sticker skins can also be purchased at any Chinese market or major grocery store).

Divide the dough into 20 equal-size pieces and roll each piece into a 5-inch circle called a skin. Spoon a portion of the filling into the center of the skin. Fold the skin over the filling, wet the edges of the skin, and pinch together so the filling is sealed inside.

Steamed Dumplings:
Put dumplings into boiling water and cook for 5 minutes at a full boil. Then, add 1 cup of cold water and boil for anther 5 minutes. Remove dumplings with a draining spoon and serve. Serve with Dumpling Sauce.

Pot Stickers:
Pour 1 teaspoon of vegetable oil and 1/2 cup of cold water into a skillet. Place the steamed dumplings and fry for three minutes, or until one side of the dumpling is golden brown. Serve with dumpling sauce.

Hot and Sour Soup

7 oz Bean curd
1/2 c Canned bamboo shoot
1 qt Chicken stock
1/4 c Pork, shredded cooked *
1 tablespoon Soy sauce
2 tablespoon Distilled white vinegar
1/4 teaspoon Freshly ground pepper
3 tablespoon Cornstarch
3 tablespoon Water
1 Egg, beaten
2 teaspoon Sesame oil
1 teaspoon Dried red pepper flakes
1 md Green onion, finely chopped

* Can substitute equal amount of shredded beef. Rinse bean curd and cut into 1/2-inch dice and set aside. Rinse, drain and thinly slice bamboo shoots.

In heavy Dutch oven, combine with chicken stock, pork, and soy sauce. Bring to boil over high heat. Reduce heat to low, cover and simmer 3 minutes. Add bean curd, vinegar, and pepper. Return to boil over low heat. In small bowl, mix cornstarch and water and stir into soup. Slowly stir in egg. Remove from heat and blend in sesame oil and red pepper flakes. Ladle into bowls. Garnish with chopped green onion and serve immediately.

Q: Steamed veggie recipes and spices?
Hi–I don’t really like vegetables except for potatoes, but in my 30’s and should probably start eating better.
I got a steamer basket and would like to know what would be some good spices or light sauces to jazz up any sort of veggie besides broccoli and cauliflower (ick).
Thanks!!

A: If u steam spinach, cabbage, leeks, asparagus, etc….you should cook salmon or some other FATTY fish (that when you cook it the fat oozes out) and then you should put the fish atop the vegetables and WOW: amazing flavor!!!!

Q: Can I use swiffer wet jet solution on carpet, IN my steam vac? Any home made carpet cleaning recipes?
I’m talking about diluting it with water and putting it IN my Hoover Steam Vac. I used Tide laundry detergent one time when I had just run out of carpet shampoo and needed to clean the carpets in a rush (it was probably the night before Thanksgiving as well) and it worked incredibly well.

Any recipes? I don’t have vinegar to add to any recipes right now.

Thanks, thanks, thanks so much and have a Happy Thanksgiving!!

A: I don’t recommend using detergent to clean the carpets. It leaves a soap residue that actually attracts more dirt. Get some white vinegar($2.50 a gallon). Use plain hot water until you get vinegar.

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