Coconut & Lime by Rachel Rappaport

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  • 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.

  • 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.

  • 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.

    • nicolepellegrini on January 27, 2019

      I made these again, adding actually a third egg, some lemon extract, and actually substituting lemon curd for the blueberry puree. Liked the results much, much better...though I suppose it's not really the same recipe any longer :)

  • 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.

  • Oatmeal Craisin muffins

    • apattin on August 06, 2018

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

  • 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.

  • 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!

  • 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.

  • Tennessean corn light bread

    • planetClaire on March 08, 2020

      Substituted yoghurt for buttermilk - have tried a few corn breads & not been impressed but we all enjoyed this, however it was quite sweet so next time will try halving the sugar. Nice sliced with butter & marmite.

  • 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

  • Ham stock

    • whitewoods on October 13, 2018

      Yucky. I think it was the cloves and the allspice and the mace that gave an unpleasant overpowering flavor to this stock.

  • Black-eyed peas with country ham

    • whitewoods on October 13, 2018

      Yucky. But I think it was the ham stock that made it so.

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