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    You are in: Home / Cookbooks / Events.... RSC #8
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    93 recipes in

    Events.... RSC #8

    This cookbook contains the recipes entered into the Caribbean themed RSC #8. The winning recipe was Wonderful Curried Sweet Potato Soup created by tigerduck. Congratulations to her and the other finalists in the contest!
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    As this bakes your house will be filled with the most delicious aroma! Don't let the long list of ingredients scare you, this dish is worth it :) Created for RSC 2006.

    Recipe #161370

    2 Reviews |  By chia

    originally inspired by the contest, this was rejected because i added some coconut milk. however this is so good that i'm posting anyway. this may be served warm or cold.

    Recipe #157190

    7 Reviews |  By Susie D

    This colorful & veggie loaded version of picadillo was inspired by the colors of the fresh vegetables sitting on my counter. There are as many versions of picadillo as there are chefs cooking in their homes. This one pleased my family with it’s slight sweetness and the spicy complement of the topping. I hope it works for your family too. This recipe was created for RSC #8.

    Recipe #161362

    My idea for this dish was to prepare a chutney that didn’t take hours. This one is quick, easy, and the flavor adds to the coconut chicken with a tangy sweetness. You will end up with approx 1 cup of chutney. The batter was adapted from one I use for coconut shrimp. I prefer using a wet batter method for coconut breaded items. This recipe was created for RSC #8.

    Recipe #161356

    This flavorful dish is quick to prepare and perfect for busy nights. Serve with Mexican flavored side dishes or items such as scalloped potatoes and a green salad. This is an entry for RSC #8.

    Recipe #161360

    5 Reviews |  By Zurie

    A simple chicken dish with a mélange of tropical island flavours ... Please read my instructions, as the Zaar software can be VERY strict with me and doesn't always accept my descriptions the first time round!

    Recipe #161397

    Created for Ready Set Cook 2006. A delicious take on a popular Caribbean-influenced appetizer! The Mango Chutney should be made 4-6 hours in advance. Cook times do not include the refrigeration time for the chutney.

    Recipe #161322

    This delicious soup combines chicken and sweet potatoes with the heat of red chilies and the tang of tomatoes. You can adjust the amount of red chili you use, either up or down depending on how much heat you want. I, myself, don't like things too spicy. Serve with hot buttered cornbread or crusty rolls.

    Recipe #161406

    Jerked goat and chayote squash served over rice cooked in coconut milk. There is no shortage of flavor in this dish.

    Recipe #161405

    Lightly browned chicken breasts over rice with a zesty tomato/pepper sauce.

    Recipe #161353

    This was created for Ready, Set, Cook 2006. The sweet potato bake is jazzed up by the topping of the shredded plantain. The fried shredded plantain is known as aranitas. In spanish this means, "little spiders." The little plantain threads are sticking out in all directions, thereby creating the "spidery" look.

    Recipe #161373

    3 Reviews |  By PaulaG

    These ribs are falling off the bone tender. The combination of fruit and fruit juice coupled with exciting spices lends your taste buds to a true taste delight. This dish can be served as main course with rice or makes an excellent appetizer. Please note: Make sure and remove the pepper from the mango sauce before other ingredients are added to the blender.

    Recipe #161402

    Mashed sweet potatoes, slightly spiced, pan fried and served with curried sour cream. These would make a lovely side dish or served as an appetizer. This recipe is an entry for Ready, Set, Cook contest #8.

    Recipe #161372

    A nice side dish served with savoury chicken and crusty white bread. A nice subtle blending of flavours.

    Recipe #161399

    A new twist on an old favorite just for RSC#8! The secret is the fresh grated ginger... ;)

    Recipe #161335

    Ragged Island, Bahamas.....tranquility and great food come to mind. Try this spicy rice served with blackened grilled chicken, and experience a taste of the Caribbean. Submitted for RSC #8. NOTE:Changes have been made to this recipe March 29/06...edited to add forgotten ingredients!

    Recipe #161337

    The combination of marinade and grilling produces a tender flavourful piece of chicken. Mango Salsa is the perfect accompaniement. Get your tastebuds ready for a real thrill! Plan ahead as chicken needs to marinate for 2 to 4 hours. This is not reflected in the prep times.

    Recipe #161409

    7 Reviews |  By PanNan

    This delicious and decadent cake has a firm texture, closer to a bar/brownie. It was created for the Ready Set Cook #8 contest. To enjoy the full flavor of the spices and rum, make a day ahead and refrigerate overnight. Best served cold.

    Recipe #161383

    2 Reviews |  By Bergy

    In most tropical countries fruit is served at room temperature for this recipe it has to be well chilled before serving it over the hot spicy curried beef. The ribs that you choose must be very lean, well marbled. If they are large I recommend simmering them in water (bone in) for aprx 45 minutes to tenderize them, then remove the bones and continue with the recipe.. Save broth for another recipe. I have used small lean short ribs and removed the bone without simmering. They were very tender.

    Recipe #161391

    3 Reviews |  By Bergy

    Mild curry flavor, spicy but won't bite you too hard! Very attrative to serve. It is a meal on it's own for lunch or dinner Tostones (Fried Platains) are a nice side dish with this recipe Cook time does not include marinating time

    Recipe #161392

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