2,199 steaming recipes

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Old-fashioned Pennsylvania steamed pudding with mashed carrots, suet, molasses, raisins, currants, and warm spices. Three hours of steaming yields a dense, spiced holiday treat.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Knabrus, a Pennsylvania Dutch steamed cabbage and onion side dish with butter. Layered in a kettle and slow-steamed until tender. Simple, old-fashioned, and just 4 ingredients.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

Slow cooker chocolate steamed pudding cake with a tender, moist crumb thickened with fresh bread crumbs. Steamed in a sealed mold inside the crockpot for old-fashioned cake-and-sauce comfort.

If you like Oriental-style food, you will adore this scrumptious dish made with mandarin oranges and water chestnuts.

Herbed biscuit egg bake lines a pan with a thyme-rosemary biscuit crust, then fills with eggs, sauteed onion, broccoli, and sharp cheddar. Brunch quiche-meets-biscuit casserole baked golden in 40 minutes.

There are many variety of recipes for pumpkin soup, but this one is special tasting and quick to prepare so that you could enjoy the light music, play Bingo free or Online Bingo or with someone special. It sounds great it even better ! ! ! ! !

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Copycat White Castle sliders made with beef broth-spiked patties, steamed onions, pickles, and mustard on trimmed hot dog buns. Tastes just like the real thing.