Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / RSC #9 Hidden Gems
    Lost? Site Map
    food image

    16 recipes in

    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.

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

    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

    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

    Submitted for RSC #9.

    Recipe #211587

    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

    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

    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

    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

    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

    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

    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

    Submitted for RSC #9.

    Recipe #211585

    Recipe #211573

    1 Reviews |  By Derf

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

    Recipe #211510

    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

    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


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

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites