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    You are in: Home / Cookbooks / Sssssssteamin'!!!!!!!
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    74 recipes in

    Sssssssteamin'!!!!!!!

    [Cover photo by ~♥Sackville♥~.] Food that you steam. Steamed seafoods have their own cookbook Sssssssteamin' Out of the Sea!!!!!!!
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    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.

    Recipe #189683

    Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce.

    Recipe #203152

    2 Reviews |  By Dancer^

    Mustard offers so many ways to zest up low-sodium and low-fat dishes that it’s 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.

    Recipe #117711

    21 Reviews |  By Amber

    Carrots, citrusy and no-sugar

    Recipe #16271

    This is a really tasty, low fat dish. If you don't have time to marinade the chicken, don't bother. It really needs at least one hour, even better with longer. It comes from a Family Circle cookbook entitled "healthy eating". Cooking time is listed as the marinading time. This is not the kind of dish that you can run off and do other things while cooking it. You really do need to stand there..

    Recipe #84933

    For those that can't eat wheat, this is a nice alternative.

    Recipe #59011

    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.

    Recipe #115936

    1 Reviews |  By yooper

    A great side dish for a a roast or poultry meal. When vidalia onions are not available, you can substitute another sweet variety, such as Maui, or use plain old yellow onions.

    Recipe #50268

    Has a delicious citrus and nutty flavor, that is Oriental in character.

    Recipe #45335

    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.

    Recipe #94240

    Philippino rice cakes to serve with stews and curries. They are fluffy and delicate in texture.

    Recipe #138554

    An Alton Brown original. I have not yet made this, but plan to. These looked amazing on his show!

    Recipe #150705

    11 Reviews |  By Bergy

    Easy way to give another twist to our friend the carrot. They taste great as leftovers too.

    Recipe #12756

    This recipe is from Eileen Yin-Fei Lo's "Chinese Chicken Cookbook". There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) ... the ingredient list is imposing, but the process is really easy ... and the flavor is fabulous -- very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to "foreign lemons" because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo's book are her remembrances of her family's (especially her aunt's) home cooking in rural China, very traditional ... so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much ... you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume ... I'd think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed ....

    Recipe #108502

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

    Recipe #102677

    I came up with this as an entry into the Ready Set Cook summer 2004 contest.

    Recipe #92957

    I can't remember where I got this recipe, but it is one I like to use, especially in the summertime. It is easy to make-ahead, and it goes well with any Mediterranean dish. Prep time includes sitting for 2 hours.

    Recipe #64282

    1 Reviews |  By Binkers

    Steamed, light cakes filled with sweet bean paste.

    Recipe #145594

    This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!

    Recipe #86585

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