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Coconut & Lime by Rachel Rappaport

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  • Grilled black bean & corn burgers

    • krobbins426 on December 05, 2013

      We couldn't grill, so I used baked potato, frozen corn, and added some mild green chiles. They didn't hold their shape too well, but were otherwise pretty good. Served with caramelized and mushrooms almost like a sloppy joe.

  • Grapefruit segments in vanilla bean & star anise syrup

    • Dagmara on March 14, 2015

      I used 1/2 c sugar and it was plenty. I served it with coconut lime tapioca from Slanted Door

  • Blueberry goat cheese muffins

    • nicolepellegrini on June 23, 2018

      Was curious to try these and they did come out with an interesting, not-too-sweet flavor thanks to the goat cheese. However I did find myself craving a little more sugar or perhaps vanilla or lemon flavor? And I did need to add a second egg to get the dough to bind up at all and not be totally crumbly. Was still a bit dry even so. Not sure I'd try again.

  • Bee pollen dusted hazelnuts

    • bching on February 28, 2015

      Tasty but nothing special. The pollen dust doesn't adhere especially well, and given the number of dishes dirtied, this recipe doesn't have a good work to deliciousness ratio.

  • Oatmeal Craisin muffins

    • apattin on August 06, 2018

      Too doughy. I could only make 11 muffins. Used dried cherries and felt needed more sugar

  • Fairy tale eggplant in ginger-garlic sauce

    • Christine on August 12, 2014

      So good! I cut the eggplant pieces smaller and made an extra half recipe of the sauce so I could add chicken to the mix and serve it over rice as a full meal. I used about 1 tsp of ground ginger in the sauce instead of fresh since I didn't have any. Also used mirin (sweetened sake) in place of plain sake as that was what I had on hand, but then omitted the pinch of sugar. A new favorite that I will definitely make again.

  • Cuba libre cupcakes

    • sarahcooks on September 16, 2013

      I've made these a few times and absolutely love the flavor. The tops of the cake gets all kind of sticky and crispy, the frosting is the perfect touch. But they always always overflow the cups and sink in the middle, and I don't think I'm overfilling them. I wish I could figure out what's wrong with the recipe, but I'm no cake expert.

  • Grapefruit snap pea salad with a honeyed thyme-balsamic dressing

    • Krisage on July 08, 2016

      Inspiration: made dressing and served atop lettuce greens, snap peas, boiled eggs, and cambozola blue cheese. Yum!

  • Chicken cordon bleu baked frittata

    • bwehner on April 12, 2018

      Made with 6 eggs (not 10). Delicious!

  • Meyer lemon bundt cake

    • apattin on February 18, 2018

      A brick. It rose in the oven and then deflated as it cooled. Bad sign. The cake tester came out clean but the inside of the cake was... a brick. Also, lemon flavor barely detectable and the glaze was too liquid.

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