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    You are in: Home / Cookbooks / Steaming Recipes
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    19 recipes in

    Steaming Recipes

    I love my steamer - we get an organic vege box every week so steaming means that the full flavour of the veges comes through. As an added bonus, using the steamer has helped me lose weight as well. This is a collection of steaming recipes from 'Zaar that I want to try at some point.

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    This is a beautiful dessert fit for a queen (or king ;-) ) It is very light and it is so delicious. The sauce can be made with 1/2 tablespoon cocoa and 1/2 tablespoon instant coffee granules for a change :-) but make sure you like coffee before making this!!! :-)

    Recipe #67380

    Recipe #28816

    1 Reviews |  By Bec

    I love vegetables.

    Recipe #126077

    Delicious, healthful recipe that is great to go with grilled meats. Another winner from "In The Kitchen With Rosie- Oprah's Favorite Recipes."

    Recipe #98087

    One fine day, I sat down and wondered to myself how I could create a colorful dish, using fish fillets with refreshing ingredients, spicy yet appetizing. Here it is; hope you like this. I have created exotica.

    Recipe #101671

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

    Recipe #102677

    This recipe has a very distinct taste from the marinade used. You could substitute the halibut for any other white fish. This recipe was found in my local newspaper when they listed the best recipes from the year.

    Recipe #105515

    2 Reviews |  By Tish

    Fast and easy rice cooker recipe for side or main dish.

    Recipe #105698

    9 Reviews |  By chia

    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.

    Recipe #110956

    2 Reviews |  By hkjenn

    Not that sweet. Perfect dessert.

    Recipe #111048

    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

    Another one of my magazine clippings that is disintegrating. A wonderful spicy fish that tastes wonderful with steamed basmati or jasmine rice and a green vegetable. This is a easy microwave fish dinner. Cook time is marinating and cooking time combined.

    Recipe #116642

    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

    Very delicious pasta dish full of fresh vegetables. If quality fresh vegetables are not available, make another dish. Great with grilled chicken, fish or steak. Some good crusty bread and a crisp white wine are perfect partners if served as a main dish.

    Recipe #120252

    Shrimp, steamed with a bit of Japanese sake, makes an absolutely magnificent dish. Few ingredients really let the taste of the shrimp shine through!

    Recipe #120389

    I learned to make this from Brahim, a Berber who guided me and my husband through the Sahara desert twice. It is not normal for men to do the cooking in Morocco but Brahim had to learn because he has to cook when he takes people into the desert and how he has learned! We never ate better than when we were in the desert. This is an authentic Moroccan way of making couscous and even though the Moroccans often buy the same boxed couscous available everywhere, they use this special method of preparation for it because they say it helps with digestion. The one difference I have seen between this and other Moroccan methods is that it does not involve washing the grains at the start. I can only assume this is because the recipe was originally made in the desert, where conservation of water is crucial. The vegetables here are a guide. Potatoes, carrots, courgettes, tomatoes and onions are always in a couscous. You may wish to vary the proportions or add things like parnsips, chickpeas and aubergines. The only rule is no garlic, according to Brahim. I admit this couscous is light on meat, but I believe you only need a bit of meat for flavour. If you are a devoted carnivore, by all means add more.

    Recipe #124124

    Great add-on Christmas pudding recipe but great all year around!

    Recipe #124743

    I find this recipe a bit laborious, but the results sure do taste great! Make sure that while it's cooking you don't cover it and keep on adding hot water to the bath. When it's done you can serve it in the bowl or invert it onto a pretty plate. Enjoy!

    Recipe #127454

    This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"!

    Recipe #128279

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