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Coconut Lime Rice

Reviewed: Sep. 21, 2011
thought the rice was really good. I did use olive oil in place of the coconut oil (didn't have it) and kaffir lime leaves in place of the zest (didn't have limes). served with satay. very complimentary. will make again.
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The Best Thai Coconut Soup

Reviewed: Nov. 19, 2010
oh how i wish i could rate this more stars. i find that if i follow the recipe closely i enjoy the soup more. i sub white mushrooms for the shitake (not a fan of them). thank you for this delicious soup. i'm a huge fan of thai and have a definite happy when i eat this.
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Raspberry Cup Cakes

Reviewed: Jun. 1, 2010
awesome idea, and really tasty. I used this as a base recipe and subbed raspberry coffee syrup for the puree, used less sweetened condensed milk and more whipped topping. I think next time I might try different syrup flavors (think oreo crust with mint filling or any kind of berry, pina colada, shortbread crust... the possibilities are endless). TIP that worked great for the crust: The smallest size mason jar works PERFECTLY to compact the crust in the bottom of the cupcake liners in the pan.
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3 users found this review helpful

Moo Goo Gai Pan II

Reviewed: Apr. 20, 2010
I confess to not following the recipe exactly... but I almost never do. I used Napa cabbage instead of bok choy and added celery. Otherwise followed ingredients listed (though not perhaps in the listed amounts) and produced and excellent stir-fry. Thank you!
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5 users found this review helpful

Cheesy Vegetable Soup I

Reviewed: Aug. 18, 2009
honestly I use recipes mostly as guides, but this was a good one. I'm reviewing this in case there's someone who wants to tweak using a slow-cooker. I added the water and veggies, cooked for 2.5 hrs on high (I added celery), used a hand blender to puree the veggies, added chicken milk and cheese and served. It was great.
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2 users found this review helpful

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