|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
1 - 10 of 28 for steamed artichokes
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Combine the shallots ... leaves from the artichokes. Cut 1/2 ... the base and steam. Place the ... about 20 minutes. Add to the vinaigrette and toss to coat.
Trim off top of artichokes and cut off ... heat and cover. Steam for 45 minutes ... easily. Be sure to baste the artichokes every 10 to 15 minutes. Serve warm.
Artichokes are delicious and ... be soggy when steamed. Place in ... and celery stalks. Steam for 35 to ... blend until smooth. Serve hot, over vegetables.
Boil or steam artichokes for 30 minutes ... and juice of 1 lemon. Drain. In separate container combine juice of other lemon with mayonnaise and dip leaves.
Combine all ingredients and let marinate at room temperature for 1 hour. Then serve with the following salad and miso sauce. Combine in layers all ...
Place artichokes in greased 1 ... and layer Monterey Jack and cheddar cheese on top of onions. Sprinkle with more onions and then top with Parmesan cheese.
Melt butter over ... very low flame for 20 minutes. Clean inside of artichokes out and discard. Fill middle with dill mixture and drizzle over outer leaves.
Cook pasta according to directions on box. Add ingredients and salad dressing to cooked pasta while it's still warm. Refrigerate. For a more ...
Place all ingredients in a large salad bowl and place in refrigerator to cool. Just before serving, toss with our Salad Dressing I.
Melt butter. Add ... scallops, water chestnuts, and artichokes. Pour cream sauce over seafood. Sprinkle with almonds and Parmesan. Serve over fettucini.
Result Page: 1
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