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    You are in: Home / Cookbooks / RSC#18
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    11 recipes in

    RSC#18


    Displaying up to 20 pages of results. To see all results, or register.

    Use as a condiment on your favourite sandwich; spoon on grilled or seared meats; enjoy with a slice of good cheese and fruit. A delicious chutney that you'll make over and over again.

    Recipe #479390

    We love to snack on chicken wings and this fruity version - using dried mango - is really good! Prep time does not include marinating time.

    Recipe #479393

    9 Reviews |  By PaulaG

    Developed for RSC #18. These are delicious. A little sweet with a touch of heat.

    Recipe #479416

    This is so much more than the fried rice you get from a take out joint. I took my mom’s worn-out and yellowed Fried Rice recipe and updated it. You’re going to love this one dish meal, and as kids, we cleaned our plates! When I know I’m making Fried Rice for dinner, I cook a couple of extra eggs and a few strips of extra bacon in the morning and chop them up and save them for the recipe for later in the day.

    Recipe #479429

    This recipe may appear a bit daunting at first but it is well worth the time and effort. It is an excellent finish to an elegant dinner party. Do not short change the cream and substitute milk in this recipe as the pudding will not whip up the way it should.

    Recipe #479438

    Modified directions as further development is tasty

    Recipe #479441

    2 Reviews |  By CJAY

    A marinade made with black tea and other Asian ingredients is served with broiled chicken legs and wings on a bed of steamed rice for an easy to make and delightful meal.

    Recipe #479446

    Make sure to use a non stick pan or cover pan with foil, when baking these delicious and spicy wings, otherwise you'll have a very sticky mess. I have added a recipe for making your own pomegranate molasses, as it may be difficult for some people to find. The molasses is very versatile and can be used in many different dishes. If refrigerated, this quick and easy to make molasses will keep for 6 months.If you would like a sweeter molasses add more sugar to taste, when you first start cooking it. Preparation time includes making the molasses.

    Recipe #479450

    It was late in the night, and my eyes were getting tired from peering at the faint writing on the old Greek Magical Papyri in the dim light of the candle, when suddenly a scrap of another papyrus slipped off the pile of fragile rolls. A brief glance told me it was the bill of sale for a donkey, rough writing with splatters of the black soot ink all over – the writer must have tortured his reed pen to death. But then he didn't write a book, he just sold a donkey, right? Everybody would just scribble something on the next best scrap of papyrus for that. I had a closer glance. The next best scrap – yeah. There was some extremely faint writing beneath the thick black soot ink. Note: the story continues below......

    Recipe #479430

    3 Reviews |  By Mikekey

    "A cool, refreshing pick-me-up drink for a warm day."

    Recipe #479442

    Spicy is one of my favorite ways to impart flavor, without adding a ton of calories. The overnight soak in salt water helps to retain moisture in the finished dish. This dish comes together easily, with ingredients in your cupboard. (I made this with the exact amount of seasonings, so there is none leftover. You may double them, for extra, of course.) Marinade/soak time is not included in cook or prep times.

    Recipe #479443


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