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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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    RSC #7 June 2005. This is my first experience with couscous and I hope Evelyn is proud of my results. It's easiest to use a tart pan with a removable bottom or a spring form pan and press dough up the sides about 1 1/2 inches. I had about 1/2 cup left over which I put into muffin tins and filled. Dough can be covered and refrigerated overnight. I can't put this in the recipe, but you can serve this with ice cream, or chocolate sauce, or whipped cream, or fruity yogurt, or.. or... or.....

    Recipe #132018

    RSC #7 June 2005. It took me a few days of tweaking for this one. I tried it as little individual pies and then as one big pie and I liked the big pie better. If you want to make more tomatoes then I have listed, they can be stored in olive oil in an airtight jar and refrigerated. You'll love the flavor of them. You can use larger shrimp, but they should be chopped up a little. Use a pan 9x13x2, lightly oiled. The crust and filling don't need to come to the top of the pan. When you place the cover crust on just seal with a fork. Cooking time does not include 4 hour baking time for tomatoes. Or you can buy sun dried tomatoes.

    Recipe #131994

    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

    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

    Delicious with rum punch or frozen margaritas while you are waiting for the main course to cook on the barbeque grill! You can also use this as a main dish for 2 if you like. I created this recipe with this contest in mind, because I love mangoes and thought they would liven up the chicken breasts, which I don't much care for (I strongly prefer thighs and furthermore consider them more characteristic of island cuisine than the breasts). Time listed does not include the overnight marinating; keep it in mind.

    Recipe #161327

    This is the Caribbean meets south Texas. One of our favorite dishes is barbacoa (shredded beef) served on corn tortillas with salsa. We eat it for breakfast (really, it's true). Well here is our Tex-Mex Sunday morning special--Jamaica style.

    Recipe #159476

    A simple tapas with a presumptuous name. The recipe came out of my fevered and decadent imagination. I hope you like garlic because that predominates here. Be sure to salt lightly at step 1 and 3. You can taste and adjust seasoning before baking. You can leave out the shrimp and increase the nuts Serve this with an assertive dry red wine.

    Recipe #132031

    Great recipe to use your summer bounty! The red pepper flakes give this ratatouille the extra "razz" and the flavor of Parmesan crisp is a nice compliment.

    Recipe #132009

    My favourite way to cook fish of any kind is on a barbecue grill, or oven baked. This recipe is not as daunting as it would appear at first reading. The ingredients of this recipe seem to blend beautifully, from preparation of the Albacore Tuna, to final mixing of stuffing. The blending of herbs and seasonings was largely by guess and by golly; but having had considerable experience with seafood cooking, I was able to draw upon this knowledge to put together a rather tasty assortment of ingredients which compliment each other and complement this recipe. Have your fish monger trim the tail fins, but leave its head intact. All other fins should be removed. Your fish monger will clean the Tuna for you, to your specifications. This recipe can be adapted to oven baking as well. Note: Use a heavy foil to wrap fish prior to cooking. Important preparation of the foil follows under "Directions".

    Recipe #132003

    If you like garlic, you will love this recipe. With a sense of the Mediterranean in your spirt, one taste and you will be whisked away to perhaps the South of France where lovers whisper into each other's ear... Italy where Mothers call to their children, and Fathers whistle at their wives. Continue to Portugal and Spain where the seafood is fresh as new rain, and Greece where music is the food of life. So many more countries along the covetted Mediterranean shores. Enjoy these Brochettes with Orzo, dip your baguette into the sauce; you will live forever.

    Recipe #131975

    Entry for the Ready, Set, Cook Contest.

    Recipe #116371

    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

    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

    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

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