Food steamer recipes
Food steamer recipes
MARY’S HOT Meat
two 0.25 to two 0.5 lbs.
Lean burger one lg.
Can ketchup one green pepper, sliced one onion, sliced 2 tbsp.
Celery seed
Mix all ingredients totally. Cook about 210 degrees till done. ( Liquid will boil out and ingredients will thicken up. ) Add half tiny jar ketchup. Serve on burger roll.
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RASPBERRY STEAMER CAKES
two c. Fresh raspberries two c. Unbleached processed flour 4 tsp. Baking powder half tsp. Salt one c. Sugar four tbsp.
Butter two eggs, well beaten one c. Milk Clean raspberries ; put aside. Mix flour, baking powder, salt, and sugar. Cut in butter with a knife or pastry blender. Add eggs, raspberries, and milk. Tip into six well greased custard cups. Place cups on a steaming rack over boiling water in a wok or pot. Cover and steam for ninety mins. Check water level often, adding more as required.
Unmold and enjoy!!
STEAMERS
two lb. Hamburger
0.5 env.
Lipton onion soup mix two tsp.
Mustard one c. Catsup one tsp. Lawry’s seasoning salt Brown and drain hamburger. Add remaining ingredients and cook on low for one to 2 hours.
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CLASSIC CHICKEN DIVAN
2 bunches fresh or two ( ten oz. ) pkgs. Frozen broccoli [*FR3] c. Flour quarter c. Butter two c. Chicken broth 0.5 c. Whipping cream or Half and Half three tbsp. Cooking sherry [*FR1] tsp. Salt 0.25 c.
Scraped Parmesan or Romano cheese three chicken escallops, cooked ( steam them in a plant steamer just till done ) I often double the recipe. Steam chicken fillets first and put aside to cool down before removing pieces from the bone. Steam broccoli to desired crispness or sensitiveness.
Drain and put aside. Melt butter to effervescent point, although not brown. Add flour continuously and stir constantly with wire brush. Add chicken broth, cook and stir till thick. Whisk in cream or Half and Half, salt, dash of pepper and then add scraped cheese. Place chicken pieces and broccoli pieces in any order in square or oblong baking dish. If I double the recipe I employ a thirteen x nine x two in. baking dish. Pour sauce over chicken and bake uncovered in 350 degree stove for twenty mins or till hot.
STEAMED CLAMS IN WINE-HERB SAUCE
5-6 dozen steamer clams one cube butter 1 c. Dry white wine ( i.e. Chablis ) half onion, peeled and sliced two lg. Cloves garlic, peeled and minced one bay leaf half tsp. Dried basil 0.25 c. Chopped parsley ( or two tbsp. Dry ) half tsp.
Dill weed Place clams in massive kettle. Place all ingredients on top of clams. Bring to bubble over high heat, permitting ingredients to filter thru clams. Lower heat and when clams are open, serve with broth.
STEAMED CLAMS IN WINE-HERB SAUCE 5-6 dozen steamer clams one cube butter one c. Dry white wine ( i.e. Chablis ) [*FR1] onion, peeled and cut two lg. Cloves garlic, peeled and minced one bay leaf half tsp. Dried basil 0.25 c. Sliced parsley ( or two tbsp. Dry ) 0.5 tsp. Dill weed Place clams in giant kettle. Place all ingredients on top of clams. Bring to bubble over extreme heat, permitting ingredients to filter thru clams. Lower heat and when clams are open, serve with broth.