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Can & Create | canandcreate.com Reviews
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You canned it, now use it!
canandcreate.com
Can & Create: Apple Butter Glazed Turkey Meatloaf
http://www.canandcreate.com/2013/09/apple-butter-glazed-turkey-meatloaf.html
Thursday, September 5, 2013. Apple Butter Glazed Turkey Meatloaf. 2 lbs ground turkey thighs. 8 oz apple butter. 1 egg, beaten. 2/3-3/4 cup matzo meal. 1 shallot, grated. 1/2 teaspoon hot paprika. Preheat oven to 400. In a large bowl, mix together the turkey, egg, matzo meal, shallot, spices and 2 tablespoons of the apple butter. Form into a loaf. Place in a loaf pan (or, preferably, a meatloaf pan. Like honey or maple syrup? Add a bit to the apple butter before spreading it on top of the meatloaf.
Can & Create: The Ham Jam (+ Egg Sandwich)
http://www.canandcreate.com/2014/04/the-ham-jam-egg-sandwich.html
Monday, April 21, 2014. The Ham Jam ( Egg Sandwich). 4 crusty (in a good way) Italian rolls. 1 lb (leftover) sliced ham. 1/4 cup peach pepper jam (I used the peach-fish pepper jam. I canned last year). 3 tablespoons Dijon mustard. 8 slices smoked provolone. Slice rolls. Slather jam on one side, mustard on the other. Top the mustard side with cheese then a single layer of egg then ham. Close. Devour. Read more at my original post at Coconut and Lime. Use up summer canning. Got caught up in canning fever?
Can & Create: Pepper Jelly Barbecue Sauce
http://www.canandcreate.com/2013/08/pepper-jelly-barbecue-sauce.html
Friday, August 30, 2013. Pepper Jelly Barbecue Sauce. 8 oz pepper jelly. 1/4 cup white wine vinegar. 1/4 cup thick Worcestershire sauce. 1/4 cup chili sauce (like Heinz). 1/4 cup dark rum. 1 small onion, chopped. 2 tablespoons dark brown sugar. 1 tablespoon Dijon mustard. 1 teaspoon mesquite liquid smoke. 1 teaspoon Ancho pepper. Freshly ground black pepper. Any kind of pepper jelly would work well in this recipe. Thin it out with a bit of vinegar or water to make a glaze for meat or vegetables.
Can & Create: Ham & Jam Sandwich
http://www.canandcreate.com/2013/11/ham-jam-sandwich.html
Tuesday, November 12, 2013. Ham and Jam Sandwich. New favorite: Kaiser ham Havarti Peach and Fish Pepper Jam. Use up summer canning. Subscribe to: Post Comments (Atom). Got caught up in canning fever? Buried under a mound of pickles? I'm here to help with a variety of recipes and tips on actually using what you can. Ive been sharing my original recipes on Coconut and Lime. Since 2004. Ive also written two cookbooks. I live in Baltimore, MD. View my complete profile. Ham and Jam Sandwich.
Can & Create: Quick Lunch with Pickled Green Tomatoes
http://www.canandcreate.com/2013/10/quick-lunch-with-pickled-green-tomatoes.html
Monday, October 7, 2013. Quick Lunch with Pickled Green Tomatoes. Today I had slices of my pickled green tomatoes. Some fresh sliced onion and chicken salad. On marble rye. Very delicious and easy! Keywords: green tomato pickles. Use up summer canning. Subscribe to: Post Comments (Atom). Got caught up in canning fever? Buried under a mound of pickles? I'm here to help with a variety of recipes and tips on actually using what you can. Ive been sharing my original recipes on Coconut and Lime.
TOTAL PAGES IN THIS WEBSITE
13
Coconut & Lime // recipes by Rachel Rappaport: April 2015
http://www.coconutandlime.com/2015_04_01_archive.html
April 21, 2015. Tuna Artichoke Pasta Salad. 8-10 oz cooked pasta. 14 oz canned artichoke hearts in brine, drained and chopped. 15 oz canned solid albacore tuna in water, drained. 2 stalks celery, diced. 1 onion, diced. 2 tablespoons nonpareil capers. Zest of 1 lemon. Juice of 1 lemon. 1/4 teaspoon celery seed. Freshly ground black pepper. April 14, 2015. Blue Crab Celeriac Remoulade. 1 cup finely grated celeriac (aka celery root). 8 oz blue crab meat (I used leftovers from steamed crabs. But they are oft...
Coconut & Lime // recipes by Rachel Rappaport: July 2014
http://www.coconutandlime.com/2014_07_01_archive.html
July 28, 2014. Double Chocolate Chestnut Bundt Cake. 1 cup canola oil. 1 1/2 teaspoons vanilla paste. 1 1/2 cups chestnut flour. 2 teaspoon instant espresso powder. 2 1/2 teaspoons baking powder. 1 cup Dutch process cocoa. 2/3 cup semi sweet chocolate chips. Preheat oven to 350. Spray with baking spray or grease and flour one Bundt pan. Set aside. Bake for 50 minutes or until a thin knife inserted in the cake comes out with just a few damp crumbs. It was just amazing. I think the chestnut flour (whic...
Coconut & Lime // recipes by Rachel Rappaport: Rote Bete Salat (German Beet-Horseradish Salad)
http://www.coconutandlime.com/2015/05/rote-bete-salat-german-beet.html
May 07, 2015. Rote Bete Salat (German Beet-Horseradish Salad). 6 medium beets, greens removed*. 1/4 cup finely grated fresh horseradish. 1/3 cup red wine vinegar. 1 teaspoon caraway seeds. 1/2 tablespoon grated fresh ginger. Bring a large pot of water to boil. Add the beets and cook until tender, about 20-30 minutes. Alternatively, use roasted beets. Don't toss the greens! Try them in these recipes. It is horseradish season! May 14, 2015 8:51 AM. From work come to mind. All recipes, photographs and text ...
Coconut & Lime // recipes by Rachel Rappaport: May 2015
http://www.coconutandlime.com/2015_05_01_archive.html
May 30, 2015. 2 cups kumquats, halved and seeds removed. 1 tablespoon honey or agave nectar. 2/3 cup apple cider vinegar. 1 tablespoon freshly grated ginger. 1/4 cup avocado oil. Freshly ground black pepper. Place all ingredients in a blender and blend until smooth. Pour into an air tight container and refrigerate until ready to use. I was excited to be selected to try out OXO's new GreenSavers. And kumquats from Melissa's Produce to try them out. The kalettes really stayed fresh, as did the kumquats.
Coconut & Lime // recipes by Rachel Rappaport: December 2014
http://www.coconutandlime.com/2014_12_01_archive.html
December 30, 2014. Black Garlic Porcupine Bread. 1 head black garlic*, peeled and minced. 2 1/2 tablespoons olive oil. 1/2 teaspoon anchovy paste. Freshly ground black pepper. 3 sprigs worth of thyme leaves. 1/3 cup coarsely grated Parmesan. Preheat oven to 350. Look for it at Whole Foods and other well-stocked supermarkets or substitute regular garlic. Black garlic is sticky fermented garlic. December 23, 2014. 4 (1/4 inch thick) slices turducken, warmed*. 1 tomato, sliced. 1/2 red onion, sliced. Let's ...
Coconut & Lime // recipes by Rachel Rappaport: Mole Beef Summer Veggie Lettuce Wraps
http://www.coconutandlime.com/2015/05/mole-beef-summer-veggie-lettuce-wraps.html
May 22, 2015. Mole Beef Summer Veggie Lettuce Wraps. 2 portobello mushroom caps, cubed. 2 zucchini, diced. 1 Vidalia onion, diced. 1 long hot green pepper, diced. 1 ear's worth of corn kernels. 1 lb 90% lean ground beef. 1/4 cup green mole sauce*. 10-12 leaves green leaf lettuce. I used Mole Verde Almendrado. By La Paloma Gourmet which was awesome and flavorful. When I received a huge, oddly flat, oval shaped head of green leaf in my produce box. Sprung to mind. Why not wrap up another filling? All recip...
Coconut & Lime // recipes by Rachel Rappaport: September 2014
http://www.coconutandlime.com/2014_09_01_archive.html
September 29, 2014. Dark Chocolate Coconut Kiss Drops. 24 dark chocolate kisses, unwrapped. 1/4 cup butter, at room temperature. 1 1/2 teaspoons vanilla paste. 1 1/2 tablespoons buttermilk. 1/4 teaspoon baking soda. 1/2 cup unsweetened, shredded coconut (sometimes sold as "desiccated" coconut). Preheat oven to 350. Line a cookie sheet with parchment paper. Set aside. Yield: 1 1/2 dozen cookies (recipe can be doubled). I was asked by OXO to create a recipe using OXO products (I used my spatula set. In 201...
Coconut & Lime // recipes by Rachel Rappaport: Blue Crab Celeriac Remoulade
http://www.coconutandlime.com/2015/04/blue-crab-celeriac-remoulade.html
April 14, 2015. Blue Crab Celeriac Remoulade. 1 cup finely grated celeriac (aka celery root). 8 oz blue crab meat (I used leftovers from steamed crabs. 1 1/2-2 tablespoons Dijon. 1 tablespoon lemon juice. Freshly ground black pepper. Whisk together the dressing ingredients in a small bowl. Set aside. Place all place the crab and celeriac in a medium bowl. Drizzle with dressing. Stir to evenly distribute all ingredients. Refrigerate at least 1 1/2 hours prior to serving. Does seem to actually keep things ...
Coconut & Lime // recipes by Rachel Rappaport: Tuna Artichoke Pasta Salad
http://www.coconutandlime.com/2015/04/tuna-artichoke-pasta-salad.html
April 21, 2015. Tuna Artichoke Pasta Salad. 8-10 oz cooked pasta. 14 oz canned artichoke hearts in brine, drained and chopped. 15 oz canned solid albacore tuna in water, drained. 2 stalks celery, diced. 1 onion, diced. 2 tablespoons nonpareil capers. Zest of 1 lemon. Juice of 1 lemon. 1/4 teaspoon celery seed. Freshly ground black pepper. Thank you for visiting Coconut and Lime. I read and appreciate each one of your comments. Subscribe to: Post Comments (Atom). Salmon and Pea Risotto. Any requests or qu...
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Bienvenidos a la pagina web de CAN AND COMPANY. Y muchas gracias por vuestra visita. Este es un sitio dedicado a todas aquellas personas amantes de los animales y en especial de los perros, a los que nosotros dedicamos nuestra vida, siendo correspondidos por ellos desinteresadamente con su cariño y compañía.
Can & Create
Monday, April 21, 2014. The Ham Jam ( Egg Sandwich). 4 crusty (in a good way) Italian rolls. 1 lb (leftover) sliced ham. 1/4 cup peach pepper jam (I used the peach-fish pepper jam. I canned last year). 3 tablespoons Dijon mustard. 8 slices smoked provolone. Slice rolls. Slather jam on one side, mustard on the other. Top the mustard side with cheese then a single layer of egg then ham. Close. Devour. Read more at my original post at Coconut and Lime. Use up summer canning. Tuesday, November 12, 2013.
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