|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 ...
Tip: Try carrot pudding for more results.
1 - 10 of 21 for steamed carrot pudding
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In a large ... greased pan and steam covered for 3 ... vanilla and mix together. Spoon a dollop of hard sauce on each serving of Steamed Carrot Pudding.
Combine carrots, potatoes, shortening, ... can 2/3 full. Steam 2 1/2 hours. ... oven at 200°F. Boil until clear. Add: Juice of 3 lemons Serve over pudding.
Thoroughly oil a ... remove from mold. To store: Cool pudding completely. Wrap in foil and refrigerate or freeze. To serve: Warm and top with hard sauce.
Stir melted butter ... To store, cool and wrap in foil. To serve, steam, unwrapped, 30 minutes or until heated through. Can also eat at room temperature.
Mix and pour into greased coffee cans; steam for 2 hours. Heat until dissolved. Pour over pudding slices.
Mix all ingredients to a stiff batter. Pour batter into a well greased mold and steam for 2 1/2 hours. Serve with hard sauce.
Mix all ingredients ... Cover tightly and steam over low heat ... ingredients. Beat 2 minutes with mixer, chill. Pudding freezes well and can be made ahead of time.
Mix all pudding ingredients together. Put in pan and steam for 3 hours. ... constantly. Serve over steamed pudding. This was ... continue to enjoy it each year.
Fill cans (greased and floured) 3/4 full (7 cans). Bake 1 1/2 hours in pans of water or steam at barely simmer. Cook until thick. Serve hot over warm pudding.
Grind suet, carrots, raisins and ... the remaining ingredients. Steam for 3 hours. ... cold. Can be steamed by putting in ... a lid. Add water as needed.
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