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    You are in: Home / Cookbooks / Hidden Gems RSC #1-8
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    28 recipes in

    Hidden Gems RSC #1-8

    A collection of recipes developed for previous RSC contests that were somehow overlooked. Some delicious looking recipes to tantalize your tastebuds. Go ahead and try one.
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    MultiMeat Pie. Recipe created the the "Ready, Set, Cook" competition in June 2002. I basically adapted an existing medieval recipe which my friends have all enjoyed. Have fun with the polenta 'pie case'. You can always substitute a regular pastry case for the polenta.

    Recipe #31301

    The raw food vegan approach to latkes. Yes, it definitely is pushing food boundaries and no, I haven't tried it. Prep time does not include soaking.

    Recipe #51934

    A lighter version than most pumpkin pies. I found the basic recipe many years ago in a Boston Newspaper. I've been tinkering with it ever since. It's very easy-use a prepared crust for convenience.

    Recipe #52226

    This recipe is adopted from Mean Chef. I have not tried it, but will soon. Mean Chef says: These tiny tarts are a dressed-up version of pumpkin pie. Eliminating the traditional cinnamon and clove seasonings really lets the pumpkin's sweetness come through. And because you don't need a fork, these bite-sized morsels are perfect for a buffet-style party. Prep time estimate includes chilling time for the cream.

    Recipe #52383

    A must try for the tofu resistant! This recipe hinges on technique and a spicy innovation: First, tofu takes on an entirely different texture when it is frozen and thawed which is akin to ground meat. Second, spicing up the wonton dough kicks these little cups into over-drive! The prep time is deceiving... Prep time includes time to FREEZE and THAW tofu, prep wonton wrappers and curry base. Cook time includes time to bake wonton cups and saute tofu. Assembly takes about 5 minutes. This really comes together quickly! If you're short on time and like the concept of this recipe, wonton wrappers are available in some supermarkets... but making this spicy rendition is both easy and rewarding and the resulting wontons are a great springboard for other dishes! Planning tip: throw the tofu into the freezer when you get it home and move it to the fridge on the morning that you're going to prepare this dish... by the time you're ready to cook in the afternoon, it will have thawed. When you're ready, begin with the wonton dough since it needs time to rest. When it's resting, prepare the curry base and saute the tofu. The tofu mixture will be chilled by the time the wonton dough has rested. Slice and bake away, then assemble. In a pinch, put the baked wonton cups in the freezer for a minute or two to chill before filling.

    Recipe #65191

    An uncommon preparation, but interesting and flavourful. The combination of Ricotta, Feta, and familiar herbs will bring back fond memories of your romantic vacation in Greece. Served with Retsina, the wine of Greece, Ouzo or Metaxa, you will make your travel plans just as soon as you finish your delicious meal. Served with a generous rice or orzo pilaf, your guests will slap their heels, and HOPA you are in Greek heaven.

    Recipe #64982

    This is one of my most favorite soups, wholesome and delicious! You can reduce the amount of spices to taste if you like. Or you can use less stock, add more cornstarch and make this recipe into a great "Spicy Cod Fish and Tofu Sauce"... and then served with white rice.

    Recipe #64912

    Lamb Shoulder Chops are probably not a purchase consideration as frequently as the more popular lamb chop, because of the less tender quality, less attractive appearance. However, the beauty of Lamb Shoulder Chops is in their versatility. Cook them up as a "chop" a "steak", marinate and barbecue as you would the more expensive lamb cut, or cut them up and make a delicious hot-pot, fit for kings and their courtege. Overnight marinating transform these Cinderellas into the Belle-of-the-Ball. Accompaniments could include boiled, creamy parslied potatoes, lemony-fiddleheads in season, broccoli/slivered almond casserole, or just a big old-country endive salad with an extra-virgin olive oil/balsamic vinegar dressing. Too many flavours would, after all detract from the Lamb/Shoulder Chops. You will, of course, serve your favourite white wine(s), or red(s) if you prefer, or both for your guests' preference. If your guests bring wine, serve their selection - save yours for future dinner parties, because your guests will want to return for a repeat performance. I suggest you prepare your accompaniments while the meat is baking so everything will be ready at the same time. Prep. time does not include the 24-hour marinating process. Cook time includes oven baking, and all stove-top cooking.

    Recipe #64792

    This recipe is an RSC entry. My brother never used to like tomatoes until our desperate mother suggested that he sprinkle sugar on them. He still eats them with sugar to this day. It was this that inspired me to use tomatoes in the topping. However any old tomato will not do. The tomatoes I have used are decidedly not acidic, quite small, very tasty and have their own natural sweetness. They must be fully ripe. This recipe is very simple and it is easy to adjust the quantities if you need more of any of the parts. Bon appetit!

    Recipe #64012

    When I think of lamb, it reminds me of Sheri Lewis and her puppet "Lamb Chop", Ba, Ba! LOL For this recipe you can use de-boned lamb chops (or lamb/beef meat), however, in Asia pork is often used for this dish. This is a fun recipe to make, since the rice sticks/vermicelli noodles magically puff up almost instantly! As a side dish I have added an Asian Peanut Dipping Sauce for each individual portions.

    Recipe #64903

    "I wake filled with thoughts of you... Sweet, incomparable Josephine, what a strange effect you have on my heart! I shall see you in three hours. Until then, mio dolce amor, a thousand kisses; but give me none in return, for they set my blood on fire." -- Napoleon Bonaparte -- Start to finish, 3 hours... it's maddening anticipation, but what a sweet and unusual reward! The longer the mousses sit to chill, the less "beany" tofu flavor they will carry... so, if you can stand it, let the mousses chill overnight and assemble the Napoleons on day 2. several 3-inch metal crumpet rings or biscuit cutters, optional but very helpful

    Recipe #64957

    Recipe #94017

    Cooking time is actually cooling time.

    Recipe #93970

    Garlic mashed potatoes would be a perfect accompaniment.

    Recipe #93966

    You can make the meatballs in advance and freeze them. Noodles can also be frozen or dried. Prep time does not include cooking mung beans or resting the pasta.

    Recipe #93922

    This is a very interesting fusion of International cuisines from the Mediterranean to China. Just imagine eating Peking Duck drizzled with a Sabra Orange & Honey Sauce (Israeli). Served over a bed of Chinese Yangzhou Vegetable Fried Rice. Is your "Mouth Watering" from the thought of tasting the sweet orange flavors! Try making this delicious recipe. You and your family will love it!

    Recipe #93810

    OK, so maybe this dish won't make your family falls down at your feet and worship you. But you will be secure in the knowledge that you have brought the freshest, healthiest dinner to the table. Prep time does not include making crema and tortillas.

    Recipe #93612

    1 Reviews |  By Derf

    This recipe is an entry for the RSC Summer 2004 Main Course contest. It doesn't take as long as it looks and is delicious. (Cook time does not include marinating time).

    Recipe #93328

    Pastilla is a North African pie. Traditionally the main ingredient is chicken, but I've developed a vegetarian version that keeps the unusual combination of savoury and sweet flavours. The recipe incorporated other adjustments to fit RSC 2005, but these are still be within the origins of this dish. Soaking time for the dried fruit is not included. I've edited this to read better for for Zaar World Tour 2005!

    Recipe #116306

    Entry for the Ready, Set, Cook Contest.

    Recipe #116371

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