3190 steamed jeicama Recipes

red onion, finely chopped (3/4 cup), salt, fresh lime juice, extra-virgin olive oil, sugar, black pepper, jicama, peeled and cut into julienne strips (9 to 10 cups), chopped fresh cilantro

steamed fresh lobster tails, butter, white onion, finely chopped, stalks celery, finely chopped, garlic cloves, minced, all-purpose flour, chicken broth, steamed medium shrimp, peeled, deveined, and chopped, half-and-half, sourdough bread, olive oil, fresh parsley, shredded parmesan cheese

eggs, cooled chicken or fish stock, sake, soy sauce, chopped cooked chicken breast meat, shiitake mushroom, sliced into strips, fresh parsley, for garnish

egg white, light brown sugar, egg yolk, milk, vanilla extract, all-purpose flour, baking powder

self-rising flour, white sugar, ground cinnamon, eggs, beaten, melted butter, prepared mincemeat pie filling, whole cranberry sauce, pumpkin puree, sour cream, cream cheese, sugar

baking soda, water, white sugar, molasses, whole cranberries, all-purpose flour, unsalted butter, heavy cream, white sugar, vanilla

cake flour, baking powder, powdered green tea, egg yolks, white sugar, water, vanilla extract, egg whites, black sesame seeds, garnish

green onions, trimmed, corn oil, red bell peppers, fresh orange juice, fresh lime juice, honey, ground cumin, jicama (about 18 oz), peeled , cut into matchstick-size strips

tender fresh cilantro sprigs, chopped fresh mint, fresh jalapeno, seeded and finely chopped, sugar, fresh lime juice , or to taste, jicama, peeled and cut into 1-inch cubes, salt

anise seeds, a 2-lb piece jicama, carrots (about 2 large), a 3/4-lb piece red cabbage, fresh flat-leafed parsley leaves, vegetable oil, fresh lime juice, dijon mustard, salt

a 1/2-lb piece jicama, english cucumber, fresh lime juice, chili powder, a pinch cayenne, coarse salt to taste

fresh lime juice, rice vinegar, ancho chile powder, honey, mild vegetable oil , such as canola, salt and freshly ground pepper, jicama, peeled and cut into matchsticks, head napa cabbage, cored and shredded, carrots, coarsely grated, chopped fresh cilantro leaves

jicama (about 1 1/4 lb), dried pitted dates (about 1/2 lb), fresh lime juice, minced scallion, chopped fresh mint leaves, garnish: small fresh mint leaves

navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice, jicama, peeled and cut into 2- by 1/2- by 1/4-inch sticks, red onion , sliced thin lengthwise, minced fresh coriander sprigs, fresh lemon juice , or to taste, salt , or to taste, pine nuts (2 slightly rounded tsp), toasted until golden

chopped fresh cilantro, plus leaves for garnish, chopped fresh mint, plus leaves for garnish, minced jalapeno pepper, sugar, salt, ground cumin, lime juice, extra virgin olive oil, jicama, tart green apple, cored (not peeled ), navel oranges, avocados, diced

steamed cauliflower florets, steamed broccoli florets, steamed diagonally sliced carrots (the vegetables should be only just cooked and retain a crunch because they will be cooked again in tsp), peeled prawns , defrosted, flour (plain or s.f), unsalted butter, whole milk (not semi-skimmed), roulade soft cream cheese, cayenne pepper, fresh white breadcrumbs, grated cheddar cheese, chopped fresh chives

steamed dumpling dough (bergy dim sum #5, bergy dim sum #5, steamed shrimp dumplings, you may have to increase this recipe slightly), bacon, rind removed and chopped, lard or 1 tsp oil, garlic cloves, finely chopped, onion, finely chopped, chinese sausage, minced, chopped raw chicken, salt & pepper, tomato sauce, hard-boiled eggs, gherkins, chopped

couscous , original plain flavor, water, extra-virgin olive oil, salt, ground black pepper, brussels sprouts, cauliflower florets, peeled and diced carrots, cherub tomatoes, halved, skin-on salmon fillets, essence , recipe follows, garlic cloves thinly sliced, lemon juice, lemon zest, marjoram leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.