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RSC #9 Hidden Gems

Wonderful recipes submitted for RSC #9 that were somehow overlooked. Have a look. Try something new. You're in for a treat.

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This is a recipe that comes from the lovely ingredients Tigerduck gave us for RSC #9. As a result my family enjoyed a vegetable stuffed chicken instead of stuffing with bread. A side of roasted potatoes cooked together with the chicken added to the ease of this recipe, as I am for easy peasy recipes after working all day.

Recipe #211559

Impress your family & friends with this delicious but very easy make-ahead pudding, with some naughty but very nice ingredients: two types of chocolate, fresh oranges & more than a splash of Cointreau for that special touch! It can be made up to 2-3 days in advance - the longer it steeps in the chocolate & cointreau mixture, the fluffier & lighter it will be when cooked, hence a Soufflé Bread & Butter pudding. Serve with fresh whipped cream or Ice cream & garnish with grated orange zest & white chocolate curls. Serve in small portions because it is very rich.

Recipe #211500

These are a treat. Your family and friends will think that they took forever to bake, only you need know how quick and easy they were to make. It'll be our little secret.

Recipe #211497

2 Reviews |  By twissis

Originally conceived as an RSC #9 contest entry, this dessert recipe has simplicity as the heart of its appeal and combines it with an easy, make-ahead method to reach a special outcome. It is easily halved to serve 2, is bold with the flavor of Grand Mariner and is certain to convince your family or guests you have slaved for them. (Time does not include time for fruit to soak in Grand Marnier)

Recipe #211596

I wanted to create a one-dish meal. This comes close. There are quite a few ingredients and steps, but it is really easy to make. A sharp knife makes a big difference to the chopping. Ask your butcher to cut up the chicken. Serve over rice and cover all the food groups in a single meal.

Recipe #211593

Recipe #211573

1 Reviews |  By Derf

------Lovely crisp sweetness.------

Recipe #211510

1 Reviews |  By Mme M

This is sweet, but doesn't have a lot of sugar in it. The apricot-coconut paste must be handled when it is chilled. If necessary, thin the melted white cooking chocolate with coconut milk if it should harden too much.------

Recipe #211552

Ever wonder why the chicken crossed the road. Make this tasty dish and just before serving ask your guests this question, “Why did the chicken cross the road? And then let them tell you why! LOL------

Recipe #211546

1 Reviews |  By Mme M

Start by making the coconut milk infusion that will flavor the ground meat. If this is allowed to steep at least 1/2 hour, the flavors will become more intense. The meatballs will feel sticky when you make them, but it's OK. They will turn out quite moist. I used Ayam brand ginger and garlic chile sauce. The sauce will thicken during the hour that it simmers. The oil will keep the meatballs from sticking to the pan, and will brown the meatballs somewhat towards the end of their cooking. You should cook down the sauce till the meatballs brown in the oil.

Recipe #211556

Submitted for RSC #9.

Recipe #211587

1 Reviews |  By PaulaG

A decadent white chocolate cheesecake with a touch of orange nestled into a graham cracker brown sugar crust with just a hint of cinnamon. Top this off with Apricot Coulis and everyone will be impressed. The use of orange extract will definately produce a stronger orange flavor; however, vanilla can be also be used with satisfactory results. This recipe was developed for RSC #9.------

Recipe #211555

1 Reviews |  By twissis

Puff pastry shells spread with a tangy cream cheese dressing and topped with smoked salmon and rows of rainbow-colored veggies. They assemble easily, are colorful and are ideal as a salad course (or light luncheon entree). ... Pls see EDITED TO ADD AFTER RSC CONCLUDED note for an alternate salad option.

Recipe #211532

Submitted for RSC #9.

Recipe #211585

This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream.

Recipe #211599

This tasty recipe is based on the Sri Lanka (Ceylon) recipe Chicken Biriyani. However, instead of on a bed of basmati rice, I have used rice sticks.------

Recipe #211561

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