canadian and historical/traditional

367

Recipes

Mme Benoit's Tourtière

Posted by Dreamer in Ontario  

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some... MORE»

Recipe #397976

select

Moist Cornbread Muffins

Posted by Chef #808063  

The secret is soaking the cornmeal in the buttermilk overnight (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert. MORE»

Recipe #396320

select

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Posted by BecR  

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves.... MORE»

Recipe #394915

select

Creton - Canadian Pork Pate

Posted by Chef Roger too  

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton MORE»

Recipe #377617

select

Baked Sausage-Stuffed Jumbo Pasta Shells

(5 reviews) Posted by TOOLBELT DIVA  

A Canadian Living hit with the Ontario ZAARians, at our Annual Appy-fest. While this recipe actually calls for mild Italian sausge I used Bajan-seasoning called Delish-Dish in a meatball stuffing. I doubt that many ZAARians have "Bajan... MORE»

Recipe #368492

select

Eazy Pleasing Extra Lean Meatloaf

(1 reviews) Posted by Chef #1210028  

A slightly altered recipe from Kraft Canada's Easy Pleasing Meatloaf. I've made it a few times and really like it; it lives up to it's name quite well. This would probably work with other kinds of meats as well as meatless mixtures. MORE»

Recipe #365007

select

Sugared Cranberry Gorp

(1 reviews) Posted by Jess4Freedom  

I love GORP. I'm always looking for different ways to make it in different flavors and textures. It's good to try using what you really like in it. I like cranberries and sourdough pretzels, so I came up with this one. It's a nice sweet change of... MORE»

Recipe #358375

select

French Canadian Tourtiere

Posted by shopkeepervicki  

There are almost as many recipes for this traditional French Canadian meat pie as there are French Canadians. I come by this one honestly as my father is of francophone heritage - his ancestors settled in Quebec back in the 1600s. Our family... MORE»

Recipe #355674

select

French Breakfast Muffins (Sugar Top Muffins)

(6 reviews) Posted by Chef #1051101  

I love these muffins. I've been hooked on them ever since my dad started making them for breakfast. Note that you won't use all of the sugary topping and the 2 flours isn't a typo, it's just the only way zaar will let me write it out. MORE»

Recipe #340298

select

How to Make Classic Green Bean Casserole

(1 reviews) Posted by Cereal Killer  

Credit for this recipe goes to the the PBS show Amerca's Test Kitchen. Uses fresh ingredients no cream of anything soup. MORE»

Recipe #338962

select

Canadian Maple Walnut Layer Cake With Fudge Frosting

(2 reviews) Posted by French Tart  

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the... MORE»

Recipe #332197

select

Canadian - Delicious Maple Baked Chicken!

(4 reviews) Posted by Um Safia  

Posted for ZWT 4! This chicken is delicious, moist & satisfying! Recipe from Ontario Maple Syrup........... MORE»

Recipe #306407

select

Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

Posted by French Tart  

This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours... MORE»

Recipe #304205

select

Build Your Own Canadian Cranberry and Herb Turkey Burgers!

(7 reviews) Posted by French Tart  

Build your own burger - the recipe here is for a low-fat cranberry and herb turkey burger, with LOTS of options! Plump semi-dried Canadian cranberries and fresh chopped herbs are added to lean, low-fat turkey mince for a moist and flavourful... MORE»

Recipe #304189

select

French Meat Pie

(1 reviews) Posted by afghanmom  

This is a traditional French-Canadian recipe. My mom makes this only for the holidays, but I've made it year round. MORE»

Recipe #296035

select

Ammonia Cookies

Posted by Heli Baker  

This recipe works well. store these large cookies in a closed container. (Caution, when opening the container the aroma WILL clear your sinuses). It comes right out of the Mennonite Cookbook (Altona Women"s Institute Cookbook). A typical... MORE»

Recipe #288390

select

Tourtiere Turnovers

(2 reviews) Posted by Chef #642925 Gertrude from the Granite Planet  

A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g... MORE»

Recipe #279328

select

Frosted Cranberry Drop Cookies

Posted by WiGal  

This is a Country Woman recipe. They are delicious and I think taste even better after freezing. MORE»

Recipe #279211

select

Cranberry and Almond Bakewell Tart: English Classic With a Twist

(1 reviews) Posted by French Tart  

This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season!... MORE»

Recipe #278589

select

Sausage Stuffing

Posted by Cilantro in Canada  

I got this recipe many years ago from my sister-in-law Susan. It is by far my family's favourite stuffing recipe. It can be cooked inside or outside the bird. I usually cook it separately, divided between 2 corning ware pans for about an hour at... MORE»

Recipe #276917

select