Recipezaar: Quebec,Kid Pleaser recipes

Single Crust Quebec Sugar Pie

Wed, 20 Feb 2002 15:42:04 -0500

This is a traditional French Canadian treat; easily assembled from a pre-made pastry shell, or from a scratch pastry. For added appeal, decorate with pastry latice or cookie cutter maple leaves. Delicious autumn desert! -- posted by Gingerbee

Pumpkin Delight

Mon, 08 Apr 2002 15:34:30 -0400

Someone in my daughter's college speech class made this for their demonstration speech. My daughter loved it and got the recipe for me. I love it too. -- posted by Mysterygirl

Montreal Bagels

Sat, 27 Jul 2002 00:39:43 -0400

Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores. -- posted by Lennie

Campbell's Pasta Bake

Mon, 12 Aug 2002 19:16:09 -0400

This is a very good, filling and non-processed approached to pasta and cheese. Much better for you than Kraft Dinner, easier to make, and tastes way better too!! -- posted by krittylea21

Corn Bake

Tue, 13 Aug 2002 18:02:48 -0400

Mmmmmmm.... this is all I ate for dinner tonight and I am stuffed! One serving 'll do ya! I was mostly curious to see the calories in this dish :) P.S. I usually omit the green peppers (yuck!) and it turns out great! -- posted by krittylea21

Lemon Pepper Grilled Roast

Fri, 13 Sep 2002 14:20:57 -0400

This makes a less tender cut of meat very tender and tasty on the grill. It works well using the indirect grilling method or cooked on a rotisserie. Prep time includes marinating time. -- posted by Kate in Ontario

Sauteed Baby Carrots

Mon, 14 Oct 2002 22:05:23 -0400

This is a quick and delicious I adapted from Oprah magazine. It is great with a roast or poultry. -- posted by Kate in Ontario

Easy Roast Turkey with Apple Stuffing

Sun, 27 Oct 2002 22:17:32 -0500

This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast. -- posted by Kate in Ontario

Pizza Rolls

Tue, 29 Oct 2002 22:02:51 -0500

These are quick and yum. Very easy to make even kids can to it. You can add anything to these you like: pineapple, olives, tomato, chilli, etc. -- posted by Food_Lush

Orzo & Spinach Stuffing

Mon, 04 Nov 2002 23:10:15 -0500

I have not made this but I think it would be a different change from the traditional cornbread stuffing we eat at Thanksgiving time. This was exported from Mastercook. I found it on Recipe Source. (enough for 8-10 lb turkey) -- posted by James Craig

Easy Pizza Muffins

Mon, 04 Nov 2002 23:12:33 -0500

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham -- posted by Food_Lush

Cowboy Potato Rounds

Sun, 17 Nov 2002 20:08:25 -0500

This is a recipe I adapted from the pampered chef. It makes a nice side dish or is a welcome addition to an appetizer tray. Easy to make and kid-friendly. -- posted by Kate in Ontario

No Bake Skor Bars

Mon, 06 Jan 2003 20:07:05 -0500

It doesn't get any easier! I got this recipe from a co-worker before Christmas and I was amazed that anything this easy could taste so good. The bar is very rich so cut into tiny squares. -- posted by Kate in Ontario

Overnight French Toast

Tue, 07 Jan 2003 20:03:45 -0500

This is a wonderful brunch dish I adapted from a Betty Crocker cooking magazine. Not much fussing in the morning. It is good with pancake syrup as well but the orange sauce makes a nice change. -- posted by Kate in Ontario

Nova Scotia Maple Chicken

Sun, 06 Apr 2003 20:00:00 -0400

Caution: Recipe calls for almonds; persons with nuts intolerance should exclude this ingredient entirely from the recipe. Chicken is tender; sauce can be poured over Sweet potato, rice, or orzo accompaniment. Serve with salad and/or other vegetables. Sauce is excellent over sweet potatoe or carrots; however this creates a very high sugar content; not suitable for diabetic diets. Persons with diabetes should not pour this sauce over their vegetables. -- posted by TOOLBELT DIVA

Pouding Au Chomeur

Thu, 24 Jul 2003 20:03:16 -0400

This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water mix. Both versions are INCREDIBLY DELICIOUS! It is wonderful served warm with vanilla ice cream or cool whip. It also good served cold or room temperature. -- posted by Alskann

Maple Mustard Carrots

Fri, 08 Aug 2003 20:06:56 -0400

This is a great side dish to serve with meat or poultry. I adapted this slightly from a recipe in Company's Coming Weekend Cooking. -- posted by Kate in Ontario

Honey Butter

Fri, 26 Sep 2003 19:01:54 -0400

Try this special treat on hot rolls or toast. -- posted by MaeEast

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Tarte Au Sucre (French-Canadian Sugar Pie)

Wed, 08 Oct 2003 20:02:04 -0400

No holiday (read: Thanksgiving or Christmas) table would be complete for me without this pie. Yes, it is sweet. Yes, it is rich. Yes, it is wonderful. -- posted by evelyn/athens

Super Easy Sweet & Sour Pork Meatballs

Sat, 15 Nov 2003 19:59:54 -0500

This was my sister's and I favorite recipe when we were little. We used to help mom make the meatballs. It is very fast and easy to make. you can freeze leftover portions for lunch at the office. You can easily double the recipe. Bon appetit! -- posted by Super Nana

Ripplecove's Light Berry Muffins

Sat, 15 Nov 2003 19:59:56 -0500

I got this recipe during my stay at beautiful Ripplecove's Inn in Ayer's cliff, Quebec, Canada. Every morning, the chef made these healthy and delicicous light muffins. I tried to do the same at home and here is the recipe! As sour cream is used instead of grease for less fat, the muffins don't stay fresh as long as regular muffins. Eat them the same day you bake them and freeze leftovers. Bon appetit! -- posted by Super Nana

Dried Beef Cheese Ball 3

Wed, 10 Dec 2003 20:01:52 -0500

I had just made this for thanksgiving and my brother ate half of it LOL:) I love this and my family loves it too. I am looking foward to sharing this with you. Cook time includes chilling time. -- posted by Heather Beldin

Autumn Chocolates

Mon, 19 Jan 2004 20:00:16 -0500

I made chocolate dipped candied orange peels and with the leftover chocolate I made these drops. They are yummy and go well with autumn and winter celebrations. -- posted by Lottidawe

Rainbow Cookies

Mon, 14 Mar 2005 20:00:01 -0500

After school, with a glass of milk, it is a tradition. If your children are allergic to peanuts, omit the filling or replace with sunflower seed paste. -- posted by Louise in Montréal

Super Simple Shepherd's Pie

Tue, 10 May 2005 19:33:20 -0400

My dh gave me this recipe when we were first married. My 3 kiddos love it with ketchup!!! -- posted by TeddyBearMom

French Glazed Carrots

Thu, 19 May 2005 12:45:52 -0400

My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes. -- posted by Dancer^

Italian Poutine

Mon, 30 May 2005 11:55:19 -0400

This is a nice change from regular poutine in that it uses marinara sauce in place of the beef gravy. Not sure if it could ever beat the original, but I like it for a variation once and awhile. Be sure to use real cheese curds or it is just not a poutine. If you ever have the opporuntity to go to Quebec, stop at one of the casse croutes along the highway and order a real, French-Canadian potine. You will NOT be disappointed! -- posted by BirdyBaker

Creton à Maman (My Mom's Recipe)

Thu, 18 Aug 2005 20:12:03 -0400

French Canadian Meat pâté that is served at breakfast time with mustard and a good fresh brew of Tim Horton's coffee! -- posted by Road Runner

Mashed Pumpkin Potatoes

Mon, 03 Oct 2005 16:18:45 -0400

This is my personal rendition on a favorite from Quebec. The addition of pumpkin to ordinary mashed potatoes gives them an nice earthiness that goes well with roasted poultry or other autumnal fare. I have not tried it with canned pumpkin but will experiment eventually. Though I don't cook much with butter, you should feel free to add some more to suit your taste. -- posted by justcallmetoni

Tire Sur La Neige

Thu, 05 Apr 2007 22:59:33 -0400

A Canadian winter treat. -- posted by Alskann

Trailer Trash Macaroni Casserole

Wed, 26 Sep 2007 19:47:29 -0400

Not exactly gastronomical, but its quick, easy and comforting. Veganized version of what my mama used to cook for us. -- posted by Mad Maryno

Hot Tourtière Nibbles

Thu, 15 Nov 2007 20:23:13 -0500

Réveillon pie needn't only be served after midnight mass-or even in the form of a pie. Here crunchy toast cups are filled ahead with traditional spicy pork and heated when needed. For more spicy heat, use Dijon mustard prepared with green peppercorns or horseradish. These are wonderful served as an appetizer, especially during the Holidays, don't let the many steps scare you, this is actually very easy and can be made ahead. From Food and Drink Magazine. -- posted by ~Leslie~

Maple Raisin Pound Cake

Sun, 18 Nov 2007 03:23:23 -0500

Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef! -- posted by ~Leslie~

Grandmaman's Baked Apples

Thu, 03 Jan 2008 02:40:32 -0500

This is one of DH's mother's recipes. I've added cinnamon to the recipe after 2 reviewers suggested it. -- posted by Dreamer in Ontario

Bibianne's Macaroni N Beef

Mon, 14 Jan 2008 19:41:45 -0500

Another much loved recipe by my DH's mom After reading reviewers comments I've decided to reduce the amount of macaroni to 8 oz from 1 lb. -- posted by Dreamer in Ontario

Tofu & Porc Sausages (Italian Style)

Tue, 05 Feb 2008 22:58:48 -0500

A healthier sausage made with tofu and lean porc with a blend of spices & herbs that reminds of regular italian sausages. Enjoy! -- posted by Peach01

Quebec Maple Pork Skewers

Tue, 26 Feb 2008 23:58:31 -0500

This is one of my favorite pork marinade! It tastes so good, everyone will want this recipe! You can also try this one with chicken. Enjoy! Note : the preparation time does not include the marinating time. -- posted by Peach01

- Disgustingly Rich Brownies -

Sun, 21 Dec 2008 01:06:52 -0500

I got this particular recipe from Kid Cooking- A very Slightly Messy Manual (Kidz Klutz Press). It's a doozy. I've had people tell me they'd go into a diabetic coma for just one more. They're good. They're EASY. -- posted by GondolaQueen

Maple Squares

Mon, 23 Feb 2009 13:41:02 -0500

This is incredibly delicious! Use real maple syrup because it's just not the same with table syrup. -- posted by Génial Génie

"chômeur's" Pudding

Mon, 23 Feb 2009 14:09:55 -0500

A classic French-Canadian sweet. "Chômeur" means un-employed; therefore, the dish bears its name because it is inexpensive. Along with rice pudding and jello, this is one of most commonly offered desserts in diners. WARNING: May cause sugar overdose. Contrary to the usual recipe, this one uses milk for a more cake-like texture. The original recipe also doesn't call for an egg, but my mother always made it with the egg. -- posted by Génial Génie

Pumpkin Soup

Wed, 25 Feb 2009 11:46:30 -0500

This is our (not so secret) family recipe, I've never tasted any better. -- posted by Génial Génie

Pain a La Viande

Sun, 01 Mar 2009 18:20:30 -0500

Very regional recipe for Quebec City, I'm not sure where else. This is a wonderful kid friendly meal and a great way to have homemade 'fast food' while still eating fairly healthy. I couldn't find it on here and had a heck of a time finding it on the web. (If you've seen recipes for Pain de Viande that is completely different. Pain a la Viande is bread with meat whereas Pain de Viande is meatloaf) -- posted by Cookworm

1 Minute, No Bake, Cereal Bar

Mon, 09 Mar 2009 16:05:53 -0400

My pantry is running very low on baking supplies, but I had a box of raisin-bran cereal that had too many raisins that I wanted to use up. So, I chose to adapt my other recipe: Recipe #357474 using what I had on hand. I think this turned out really nice and entirely different from the original version. I used peanut-hazelnut butter instead of peanut butter. -- posted by Génial Génie

Sour Cream Brownies

Sun, 12 Jul 2009 09:36:42 -0400

I found this recipe in a cook book and modified a bit. I lov it because its simple and it taste great. -- posted by Chef #1320140

Yet Another Banana Bread

Tue, 20 Oct 2009 17:26:05 -0400

Whole-wheat flour and an amazing frosting is what sets this recipe apart from the others. -- posted by Génial Génie

Honey-Roasted Applesauce

Tue, 20 Oct 2009 17:28:18 -0400

It's apple time again! I always love to make applesauce at this time of the year and I like to experiment different ways of making it. This year, I wanted to bake it. I usually strictly use only apples, but I've had the bottom of a blueberry honey jar lying in my pantry forever and the honey's now all crystallized. So I wanted to use that up... here's what I came up with: -- posted by Génial Génie

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

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 regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Sat, 07 Nov 2009 13:04:21 -0500

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 . NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time. -- posted by Dreamer in Ontario

Easy One-Bowl Oatmeal Molasses Bread

Mon, 16 Nov 2009 11:51:58 -0500

This delicious bread is very simple & healthy yet requires NO KNEADING!!! It is a combination of this technique: http://www.instructables.com/id/I_Bread/ and this recipe: http://www.cookingbread.com/recipes/whole_wheat_bread/oatmeal_molasses_bread_recipe.html (ingredients are halved to fit in my mixer bowl). Prep time includes rising time. -- posted by Génial Génie

Creamy Lower Fat Caramel Corn

Sat, 28 Nov 2009 14:54:16 -0500

The secret ingredient in this recipe will have you feeling like there's a ton of butter and cream in there... though there's not. Go ahead and indulge in this ooey-gooey treat! This recipe uses the microwave. If you do not have fleur de sel, simply use coarse grain salt or simply omit. -- posted by Génial Génie

Curried Cauliflower

Tue, 08 Dec 2009 16:40:06 -0500

So easy yet so tasty! Feel free to sub the cauliflower for other vegetables (I love this on broccoli)! You could also make into a casserole by sprinkling shredded cheese and breadcrumbs over top then broiling. It's also a wonderful accompaniment for a quiche or omelet. -- posted by Génial Génie

Buck-Wheat Pancake (Or Crepe)

Fri, 11 Dec 2009 17:35:01 -0500

I just threw this together and thoroughly enjoyed it, so I'm putting the recipe here mostly for safe-keeping. The thickness is sort of halfway between a pancake and a crepe. Have this drenched in real maple-syrup or molasses if you like simple & sweet; you can break an egg on top of the pancake, spread it out evenly, top with cold-cuts and cheese, roll it up and have a full meal; serve with fruit, veggies, herbs, chocolate, whipped cream, or whatever floats your boat; layer them with a filling of your choice and make a cake; possibilities are endless... -- posted by Génial Génie

Vegetarian Tourtiere

Mon, 28 Dec 2009 07:01:28 -0500

Vegetarian Tourtiere By The Canadian Living Test Kitchen I was serving tourtiere for Christmas this year and didn't want DD to be left out. This is the version I made for her. I've included the recipe for a delicious sounding crust but I cheated and used a commercial pie crust. It uses TVP, or textured vegetable protein, which is a dried soy product available in granules or chunks that, when cooked, resemble the texture of ground meat. Look for it in the health food section of grocery stores. -- posted by Dreamer in Ontario

Citrus-Spiced Tapioca

Thu, 21 Jan 2010 23:00:50 -0500

On my quest for a simple tapioca dessert that didn't involve milk, eggs, or sugar, I finally decided to concoct this.It can be drunk bubble-tea style or you can lower de amount of water to make it thicker, more pudding or jelly-ish. -- posted by Génial Génie