Steam Recipes

STEAMED MUSSELS IN WHITE WINE Ingredient:
  • 1 large shallot, finely chopped
  • 1/4 onion, finely chopped (about 1/3 cup)
  • 1/4 cup dry white wine
  • 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
  • 1 tablespoon white wine vinegar
  • 4 1/2 pounds mussels, scrubbed, debearded
  • Freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • Special Equipment
  • Cheesecloth

Steamed Mussels In White Wine

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Onion , White Wine , Sugar Conscious , Quick & Easy , Steam , Mussel , Boil

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 10

Steps:
  • Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
  • Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
Nutrition Facts:


STEAMED MUSSELS WITH WHITE WINE AND GARLIC Ingredient:
  • 2 dozen mussels
  • 1/2 cup white wine
  • 4 cloves garlic, minced
  • 1 small onion, thinly sliced
  • Parsley

Steamed Mussels With White Wine And Garlic

main-dish

Author: Food Network Kitchen

Time: 20m

Yield: 2 servings

Number Of Ingredients: 5

Steps:
  • Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
Nutrition Facts:


STEAMED BROCCOLI WITH GARLIC OIL Ingredient:
  • 1 head broccoli (about 1 1/2 pounds), broken into florets, stalks reserved for another use
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 3 strips lemon zest, removed with a vegetable peeler and thinly sliced
  • Coarse salt and ground pepper

Steamed Broccoli With Garlic Oil

Food & Cooking , Healthy Recipes , Gluten-Free Recipes

Author: Martha Stewart

The Garlic And Lemon Zest Jazz Up Your Healthy Broccoli Side Dish.

Time: 15m

Number Of Ingredients: 5

Steps:
  • Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
  • In a small saucepan, heat oil over medium-high. Add garlic and lemon zest; season with salt and pepper. Cook until garlic is golden, 1 to 3 minutes. Immediately remove from heat, and drizzle over broccoli.
Nutrition Facts:

Calories 98 g, Fat 7 g, Fiber 2 g, Protein 3 g


STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON Ingredient:
  • 1 small bunch broccoli (about 3/4 pound)
  • 1 garlic clove
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

Steps:
  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Nutrition Facts:


ONE POT CLAM BAKE Ingredient:
  • 1 750 milliliters bottle dry white wine
  • 2 1/2 pounds small new potatoes, about 1 inch in diameter
  • 8 live lobsters, about 1 1/4 pounds each
  • 8 large eggs
  • 8 ears of corn, husked, halved
  • 4 celery stalks, cut diagonally into 1/2 inch pieces
  • 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2 inch pieces
  • 2 lemons, quartered, sliced
  • 1 orange, quartered, sliced
  • 1 head of garlic, cloves separated
  • 1 large bunch thyme
  • 4 pounds littleneck, Manila, or steamer clams, scrubbed
  • 2 pounds mussels, scrubbed, debearded
  • Chile-Thyme Spice Mix
  • 1 cup (2 sticks) salted butter, melted
  • Special Equipment
  • You'll need a 30-quart 3-piece steaming pot

One Pot Clam Bake

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Seafood , White Wine , Summer , Steam , Mussel , Family Reunion , Healthy , Potato , Clam , Lobster , Birthday , Engagement Party

Author: Bon Appétit Test Kitchen

Yield: Makes 8 servings

Number Of Ingredients: 17

Steps:
  • Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes. Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it's hard-boiled, lobsters are ready.
  • Using a slotted spoon and tongs, transfer clambake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve clambake with broth and melted butter.
Nutrition Facts:


SUPERB ENGLISH PLUM PUDDING Ingredient:
  • Fruit Mixture (To be made 4 days ahead)
  • 1 pound seedless raisins
  • 1 pound sultana raisins
  • 1/2 pound currants
  • 1 cup thinly sliced citron
  • 1 cup chopped candied peel
  • 1 teaspoon cinnamon
  • 1/2 teaspoon mace
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound finely chopped suet - powdery fine
  • 1 1/4 cups cognac
  • Pudding
  • 1 1/4 pounds (approximately) fresh bread crumbs
  • 1 cup scalded milk
  • 1 cup sherry or port
  • 12 eggs, well beaten
  • 1 cup sugar
  • 1 teaspoon salt
  • Cognac

Superb English Plum Pudding

Dessert , Bake , Peanut Free , Tree Nut Free , Soy Free , Egg , Fruit , Winter , Steam , Cognac/Armagnac , Christmas , Spice , Marinate , Port , Cake , Currant , Raisin , Sherry , House & Garden

Author: James Beard

This Pudding Is Really Best When Made A Year In Advance And Allowed To Mellow. It Was Customary To Make It Early In Advent - The Religious Season Before Christmas - And Use It The Following Year. Everyone In The Family Was Supposed To Stir The Pudding Once For Good Luck. If You Can't Make It The Year Before, At Least Give It A Few Weeks To Age.

Yield: Each pudding serves 12

Number Of Ingredients: 22

Steps:
  • Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  • Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  • To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
Nutrition Facts:


GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO) Ingredient:
  • Filling:
  • 1 (8-ounce) package dried corn husks
  • 1 pound tomatillos, husked, rinsed
  • 4 (3-inch-long) serrano chiles, stemmed, chopped
  • 4 large garlic cloves, chopped
  • 1 1/2 tablespoons olive oil
  • 2 cups low-salt chicken broth
  • 4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
  • 2/3 cup chopped fresh cilantro
  • Dough:
  • 1 1/3 cups lard or solid vegetable shortening
  • 1 1/2 teaspoons salt (omit if masa mixture contains salt)
  • 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
  • 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
  • 2 cups (about) low-salt chicken broth

Green Chile Chicken Tamales (tamales Con Salsa Verde Y Pollo)

Bon Appétit , Chicken , Spring , Steam , Broil , Cinco de Mayo , Hominy/Cornmeal/Masa , Cilantro , Buffet , Mixer , Hot Pepper , Tomatillo

Masa Labeled "masa Preparada Para Tamales" Often Contains Baking Powder And Salt, So Don't Add Either If It Does. Soak The Husks Three Hours Ahead Or Overnight.

Yield: Makes about 26

Number Of Ingredients: 15

Steps:
  • For filling:
  • Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
  • Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
  • For dough:
  • Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
  • Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
  • Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)
Nutrition Facts:


CURRIED RICE Ingredient:
  • 1 onion
  • 1/4-1/2 cup butter
  • 1 1/2 cups rice
  • 1/2 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 1/2 cups chicken broth

Curried Rice

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Side dish , Wheat/Gluten-Free , Spring , Sugar Conscious , Dairy Free , No Sugar Added , Curry , Steam , Side Dishes , Side , Vegan , Rice , White Rice , grains and rice

Author: Lolablitz

This Is Divine! My Mom Made This For Us Growing Up And It's A Wonderful "fancy" Rice Dish That's Definitely Up To Company Standards And Doesn't Take Up Stove Top Room. One Of My Favorite Recipes! You Can Also Make It The "stove-top" Way By Sauteeing The Onions Until Soft, Toasting The Spices And Rice For A Bit With The Onions And Then Bringing Everything To A Boil With The Chicken Broth And Simmering For 15 Minutes.

Time: 40m

Yield: 6 serving(s)

Number Of Ingredients: 9

Steps:
  • Saute onion in butter until softened.
  • While onions are sauteeing, bring chicken broth to boil in another pot.
  • Add rice and spices to onion and brown slightly.
  • Add boiling chicken broth.
  • Pour into 9x13 glass dish and cover with plastic wrap.
  • Microwave for 20 minutes at 80% power.
Nutrition Facts:

Calories 275.5, Fat 8.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 698.4, Carbohydrate 41.4, Fiber 1.2, Sugar 1.2, Protein 6.5


STEAMED MUSSELS PROVENCAL Ingredient:
  • 5 pounds fresh mussels
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1/2 cup finely chopped fennel
  • 1/2 cup finely chopped onions
  • 1 sweet red pepper, cored, seeds removed and finely chopped
  • 1 cup crushed canned tomatoes
  • 1/2 teaspoon saffron threads (optional)
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1/2 cup dry white wine
  • 4 sprigs fresh thyme, or 2 teaspoons dried
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons chopped fresh basil or parsley

Steamed Mussels Provencal

Dinner , Main course , appetizer

Author: Pierre Franey

Time: 25m

Yield: 4 servings

Number Of Ingredients: 15

Steps:
  • Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
  • Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
  • Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
  • Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.
Nutrition Facts:

@context http, Calories 646, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 4 grams, Sodium 1714 milligrams, Sugar 4 grams, TransFat 0 grams


MUSSELS WITH GARLIC AND FINES HERBES Ingredient:
  • Special Equipment: Coffee filter or cheesecloth
  • 3 pounds mussels
  • 1 1/2 cups white wine
  • 4 shallot lobes, sliced thin
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced thin
  • 1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
  • 1/2 tablespoon chopped chervil leaves (about 4 sprigs)
  • 2 teaspoons chopped tarragon leaves (about 2 branches)
  • 1 teaspoon thinly sliced chive blades (about 3 blades)

Mussels With Garlic And Fines Herbes

Shellfish , White Wine , Spring , Parsley , Garlic , Herb , Steam , Mussel , Chive , Tarragon

Author: Amanda Hesser

Yield: Serves 4

Number Of Ingredients: 11

Steps:
  • Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
  • In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
  • Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
Nutrition Facts:


Listing 47 Results Steam Recipes

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A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!

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A steamed basin sponge hits the spot every time and uses up half-full jars of marm…Cuisine : British · Servings : 6

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› 4.9/5 (15)
Published: Aug 6, 2021
Category: Recipe Roundup
1. Steamed Vegetables. Let’s go ahead and get the most obvious recipe out of …
2. Steamed Carrot Cake. When we think of cakes, we usually think of ovens – …
3. Mediterranean Steamed Salmon. Wouldn’t it be nice if you could make a …
4. Steamed Spinach. Steamed spinach is a flavorful side dish that you can …
5. Steamed Rice. I can’t believe I forgot to mention rice when I was talking …
6. Steamed Cabbage. Steamed cabbage takes a bit longer to make than …
7. Steamed Potatoes. Potatoes are one of those foods that taste amazing no …
8. Steamed Broccoli. The best thing about steamed broccoli is how easy it is to …
9. Steamed Mussels. If you’re one of those people who isn’t super comfortable …
10. Steamed Carrots. Because raw carrots are so hard, they take a bit longer to …

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Logo recipes 6 days ago Web Dec 28, 2022  · A total of 6 hours of soaking the rice is necessary, but the cake steams in 45 minutes. Cool off before pan-frying each slice in vegetable oil. Dessert Fruit: For a fruity …

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Logo recipes 3 days ago Web Feb 10, 2021  · Since steaming is a somewhat simple technique, these recipes are good to try at home. To make these dishes, you can use a food steamer, rice cooker, or bamboo …

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Logo recipes 1 week ago Web Feb 10, 2021  · Place vegetables in a large skillet and cover with 1/3 cup water. Cover and cook for 3-5 minutes. Root vegetables will take double the time. Remove lid and let water …

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Logo recipes 1 day ago Web Mar 9, 2022  · Step 4- Steam for 8 minutes. Place a steamer in the wok with at least an inch deep of water. (Make sure there is enough water). If you do not have a steamer, just use …

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Logo recipes 1 week ago Web May 17, 2021  · Meanwhile, make the sauce. Heat a wok or small saucepan over medium high heat, and add the oil. Add the ginger, and fry for 1 minute. Add the white parts of the …

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