Recipezaar: Atlantic recipes

Ploye

Mon, 09 Jan 2006 19:49:59 -0500

This occupies a place of choice in our community. The Ploye looks like a pancake but is prepared with buckweat flour. It is used in place of bread. If you come from Northern New Brunswick and you are a BRAYON, it is a common thing to eat and is delicious. I posted it here so I would'nt loose it. After they are cooked, we spread butter on, roll them up and eat them that way. Some people like to finish a meal with one of these ploye drizzled with molasses as a dessert. -- posted by Terry in New Brunswick, Canada

Baked Turkey Casserole

Fri, 13 Jan 2006 14:19:36 -0500

This was given to me by my mother in law who was a great cook (is now deceased). Very good. -- posted by Terry in New Brunswick, Canada

Punch

Mon, 16 Jan 2006 15:31:32 -0500

I use this punch every Christmas and any other special event. Everyone likes it. I cannot use any liquor in it because some of my relatives use medication but your free to use rum if you like. -- posted by Terry in New Brunswick, Canada

Bean and Bacon Soup

Fri, 20 Jan 2006 12:47:03 -0500

This soup is simple and delicious. -- posted by MaeEast

Seafood Chowder

Mon, 20 Feb 2006 16:19:40 -0500

This is not low fat and it is not cheap but it is great for a special occasion. -- posted by Jordan #2

Rose's World Famous Pancakes

Sun, 12 Mar 2006 22:21:14 -0500

These are truly world famous. I have made them for guests from England and the Netherlands as well as from Nova Scotia. I remember the first time I ever made them. I was a fairly newly wed when my husband asked me for pancakes. I very sweetly replied, " I can't make pancakes, I don't have any pancake mix." To which my husband answered, "Don't you have a cook book?" Thus begun my obsession of cooking things from scratch. ( I was 14 when I learned you could make a cake from scratch). -- posted by breton cove dreamer

Ginger Pork

Mon, 20 Mar 2006 20:00:04 -0500

Very good Pork recipe. Given to me by a friend at work. You will want to make this often. -- posted by Terry in New Brunswick, Canada

Potato Pancakes

Wed, 22 Mar 2006 14:40:06 -0500

A family friend from Eel Brook or Ste. Anne du Ruisseau, Nova Scotia, Phyllis Wilkinson gave me the recipe. A true country recipe which I modified by adding chicken. -- posted by reya doucette

Cream Corn Casserole

Tue, 25 Apr 2006 16:33:13 -0400

This is a receipe my mom used to make when I was a child. I just recently remembered and started making it for my family. They Love it! -- posted by Chef #313335

Apple Maple Beer Glazed Salmon

Mon, 29 May 2006 21:44:02 -0400

The title says it all. -- posted by doctorunk

Strawberry Squares

Mon, 05 Jun 2006 16:15:59 -0400

My 13 year old daughter made these tonight for the first time.They were very easy for her to make. These are a light tasting strawberry square perfect for a warm summer day. -- posted by Brenda Tanner-Hebb

Molasses Cookies

Sat, 17 Jun 2006 07:48:19 -0400

Another recipe from my friend in NB, Canada. She tells me this recipe is over 100 years old! Baking time is approximate, based on the size cookie log and cookie slices. Prep time includes chilling time. -- posted by *Parsley*

Nb Seafood Casserole

Sat, 17 Jun 2006 07:49:10 -0400

A recipe from my good pal Lisa in NB, Canada. I made a few of my own adjustments. -- posted by *Parsley*

Clam Chowder, Canadian Military Style

Sat, 17 Jun 2006 07:59:45 -0400

This is a thick, hearty chowder. The recipe originated from a member of the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II. -- posted by Stacky5

Meat Pie (Tourtiere)

Sat, 17 Jun 2006 16:50:28 -0400

French Canadian Tourtiere. Contains pork, potatoes, onions and spices in a deep dish pie. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II. -- posted by Stacky5

Rum Pot, Bluenose-Style

Sat, 17 Jun 2006 18:56:13 -0400

Posting this for ZWT II - Canada, as found on Epicurean.com. This is a truly different way to preserve summer's abundance of fruit...a "powerful" fruit medley at its peak and allow three months for the rum pot to mature. Vary the fruit as to personal preference and availability. Add only one kind of fruit at one time, but make as many additions as the long summer season allows. The heritage of rum and ships and the sea combined with the fruits of Nova Scotia's farmlands make it a Bluenose Special. -- posted by Chabear01

Nb Clam Chowder

Sat, 17 Jun 2006 19:02:20 -0400

ANother recipe from my Canadian pal. Please note: this clam chowder is not thick in texture (no flour or cornstarch), and not meant to be. I increased the amount of clams;) and added some seasonings. -- posted by *Parsley*

Canadian Baked Beans

Sat, 17 Jun 2006 19:06:05 -0400

Comfort food recipe from my Canadian friend, Lisa. Time consuming, but well worth it. -- posted by *Parsley*

Roasted Potatoes and Peppers

Sun, 18 Jun 2006 09:09:50 -0400

New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds. -- posted by Chef Kate

Elegant Baked Potatoes

Sun, 18 Jun 2006 09:10:46 -0400

From the Prince Edward Island Potato Board, a lovely Canadian version of Hasselback potatoes. -- posted by Chef Kate

Ham Slice Baked in Milk

Mon, 19 Jun 2006 18:30:59 -0400

An old-fashioned way of cooking ham. From the Laura Secord Canadian cookbook, which says this recipe comes from PEI. -- posted by Sackville

Apple Braised Salmon With Citrus Spiced Couscous

Tue, 04 Jul 2006 10:35:03 -0400

This wonderful dish was prepared by chef Willie White of New Brunswick, Canada's incredible Algonquin Hotel. -- posted by Sharon123

Blueberry Peach Pie With a Pat-In the Pan Crust

Mon, 17 Jul 2006 22:00:41 -0400

A beautiful fresh tasting blueberry peach pie and a simple pastry recipe! Pipe little whipped cream rosettes around the edge of the pie for a nice presentation. Source: Marie Nightingale, Saltscapes Magazine -- posted by Elly in Canada

July Crisp.....blueberry

Mon, 24 Jul 2006 21:13:02 -0400

From a Nova Scotia cookbook I picked up at the thrift store. DBF is not a lover of crisps BUT this one he was eating for breakfast with milk on it! Go figure -- posted by LAURIE

Blueberry Hill Muffins

Mon, 24 Jul 2006 21:13:18 -0400

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6. -- posted by LAURIE

Blueberry-Nut Bread

Mon, 24 Jul 2006 21:13:39 -0400

DBF and DS both love blueberries so when we head to the northwoods we always pick them fresh off our property. This is a great bread that they both enjoy! I always make this when we are going camping. Posted from a blueberry website and a Canadian cookbook. -- posted by LAURIE

Scallop Casserole

Mon, 31 Jul 2006 21:31:29 -0400

A simple recipe, yet good enough for company! An adaptation of a prize winning recipe submitted by Joan Ivey from Nova Scotia, Saltscapes magazine. -- posted by Elly in Canada

BBQ Chicken Pizza

Mon, 14 Aug 2006 16:19:23 -0400

I came up with this recipe after trying it at a restaurant. Tastes great! -- posted by Boies

Bread Machine Brown Bread

Fri, 01 Sep 2006 16:36:05 -0400

Yummy and so easy to make. I've given this recipe out to many friends. -- posted by Boies

Homemade Granola Bars

Mon, 11 Sep 2006 20:10:10 -0400

You will never need to buy them at the store again! -- posted by HeidiRenee

Lobster and Crab Cakes With Wild Blueberries

Tue, 03 Oct 2006 15:35:43 -0400

I have not made this yet, I will update the introduction after I prepare it. Source: Chef Stefan Mueller prepared this for the Atlantic Seafood Festival in Moncton NB in 2003. The chef has cooked for Queen Elizabeth II and President Bush Sr so these must be good! -- posted by Elly in Canada

Low Fat Chocolate Zucchini Muffins

Sun, 08 Oct 2006 20:26:16 -0400

Luscious cake-like muffins with limited guilt! -- posted by Chef #360171

Salt Cod and Leek Gratin

Mon, 29 Jan 2007 21:53:56 -0500

This is a comforting dish thats great to serve for a gathering on a chilly fall evening. Just remember to start the preparations for this dish a day in advance. Time to make does not include the 24 hour soak time. Source: House and Home Magazine -- posted by Elly in Canada

Potato Salad With Apples

Fri, 16 Feb 2007 23:20:37 -0500

This is my mom's recipe for potato salad. The apples give it an interesting flavour and texture. -- posted by Pedgehog

Onion Crusted Salmon With Caviar

Tue, 20 Feb 2007 16:37:22 -0500

An entree to impress even the most finicky guest. -- posted by Smurfetta Chef #427781

Bubbly Bake

Sun, 25 Feb 2007 10:24:02 -0500

A local casserole dish.I found the recipe in "A Taste of Nova Scotia" cookbook. Serve hot from the oven with rice and steamed asparagus. -- posted by Becca- B

Nova Scotia Fish Chowder

Mon, 26 Feb 2007 22:58:03 -0500

This is my version of the fish chowder from the Company's Coming cookbooks. It is the authentic "Atlantic provinces" style. Serve with Recipe #213970 or your own. -- posted by Bobbiann

Pork Chops

Thu, 01 Mar 2007 17:00:22 -0500

This recipe is from "Our School Cookbook", a cookbook compiled by elementary students in a school from Truro, Nova Scotia. I like recipes that are easy, flavorful and look appealing when being served. All in all, a great pork chop recipe. -- posted by Nova Scotia Cook

Danny's Sauce for Burgers

Sun, 11 Mar 2007 21:40:25 -0400

This recipe comes from Danny's Restaurant in Bathurst, New Brunswick. The sauce is spooned into the middle of and then over a cheeseburger, so a fork and knife is needed to eat this bad boy! -- posted by RaspberryCordial

Hot Seafood Dip

Thu, 12 Apr 2007 20:41:12 -0400

Scallops and shrimp baked in an asiago cheese cream sauce. Heavenly. Serve with crackers, bread, veggies, whatever! My MIL's recipe. -- posted by RaspberryCordial

Saffron Fish Chowder

Fri, 20 Apr 2007 15:33:36 -0400

This is one chowder that is SURE to please. My Newfoundland friends have told me it's the best chowder they've ever tasted! -- posted by Sharligan

Anny's Chicken Noodle Soup

Sun, 29 Apr 2007 21:00:50 -0400

A healthy and hearty chicken noodle soup that is simple to make and can brighten the most dull days. -- posted by Chef #379773

Peanut Butter Dog Treats

Tue, 10 Jul 2007 23:22:42 -0400

These are a healthy and easy treat to make for your pet to know they are getting something good for them. -- posted by Chef Erin22

Seafood Lasagna

Thu, 19 Jul 2007 23:44:43 -0400

I received this recipe from my girlfriend after she made it for a dinner party. The steps may seem long, but it is very simple to put together and it is a delicious recipe. I hope that you enjoy it as much as I do. -- posted by Eldeevee

Oyster Gratin

Tue, 31 Jul 2007 23:44:44 -0400

These oysters are melt-in-your mouth tender and the savoury mixture gives them just the right flavour. Buy already shucked oysters for the dish to save some time. From Lucy Waverman at Food and Drink. -- posted by ~Leslie~

Old Style Lobster Chowder

Tue, 07 Aug 2007 16:57:42 -0400

This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make. -- posted by Gwen35

Sauce for a Stir-Fry

Fri, 17 Aug 2007 17:17:56 -0400

A number of years ago when our town used to hold a Farmers' Market they were giving out samples of veggies stirfried in this sauce and passed out the recipe to those that requested it. Very simple to make and tastes great in basically any type of stirfry...pork, chicken, shrimp or beef. -- posted by Nova Scotia Cook

Fall Harvest Pie

Thu, 04 Oct 2007 19:55:16 -0400

This is a pie with a really new fall flavour. I adapted it from one in the current Homemaker's magazine. I used Gravenstein Apples but any tart cooking apple will do -- posted by Janice Gill

Oven Roasted Potatoes

Wed, 31 Oct 2007 22:50:25 -0400

A good way to get your family to eat sweet potatoes. I have used this recipe for years. One important thing is you always use a cast iron frying pan, It makes the recipe.. -- posted by Ang loves to cook...

BBQ Potatoes

Sun, 11 Nov 2007 09:57:19 -0500

Really super yummy easy to make and easy to clean up potatoes, so good with anything or all by themselves! -- posted by mamameryl

Light Blueberry Dessert

Sat, 29 Dec 2007 18:56:55 -0500

A light dessert my husband likes. I like to top it with a dab of light Cool Whip. -- posted by *Pixie*

Blueberry Cake With Brown Sugar Sauce

Thu, 03 Jan 2008 01:45:31 -0500

This recipe comes from a cookbook titled The First Batch of Treasured Recipes from Home by Kyla Pierik and was purchased at Apple Berry Farm Market in my hometown. The blueberry cake is warmed and then you pour the heated sauce over top. Some may find it a tad bit sweet, but in our household it was a definite winner. -- posted by Nova Scotia Cook

Whole Wheat Fluffy Pancakes

Sat, 12 Jan 2008 02:08:07 -0500

Thick fluffy pancakes - Several variations - Uses powdered milk to increase air content. My own recipe except my ex-chef brother in law told me not to over mix to avoid raising gluten which would make them tough. -- posted by Chef #677711

Ginger Garlic Lemon Meatballs

Mon, 14 Jan 2008 19:49:31 -0500

Lean ground beef meatballs with ginger, lemon and garlic. I didn't like any meatball recipe I could find, so I wrote this one. ("Wrote" = experimented a few times!) -- posted by Chef #677711

Bar Clam Bread

Thu, 17 Jan 2008 16:37:58 -0500

This is a delicious appetizer for seafood lovers. This bread is filled with a cream cheese filling with lots of bar clams. You will be the talk of the party. -- posted by Aboudiac

Easy Beef Pinwheels

Mon, 21 Jan 2008 21:32:13 -0500

This recipe is perfect for a potluck. It's pinwheel slices offer a great display on any serving tray. If you like roast beef and cheddar 2 bite snack this recipe is for you. -- posted by Aboudiac

Banana Bread

Tue, 22 Jan 2008 23:41:11 -0500

Easy, predictable -- posted by Ella Ruth

Dijon Dill Sauce

Sat, 09 Feb 2008 15:12:22 -0500

A great sauce to serve with poached salmon and salmon fishcakes. -- posted by Elly in Canada

Cooked Mayonnaise (Salad Dressing)

Tue, 19 Feb 2008 02:23:11 -0500

This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host. -- posted by Chef burnt toast

New Brunswick Donairs

Tue, 19 Feb 2008 02:25:29 -0500

This is a recipe given to me by a co-worker. It mimics very well the donairs that are served in this part of the country. I like this recipe because it doesn't have a lot of preservatives in it. I usually use lean hamburger when I make it. I serve it with the Donair Sauce receipe that I have also posted. -- posted by Chef burnt toast

Donair Sauce for New Brunswick Donairs

Tue, 19 Feb 2008 02:25:40 -0500

This is a sweet garlic sauce served with Donairs that we are fond of in Atlantic Canada. -- posted by Chef burnt toast

Raisin Spice Loaf Cake

Tue, 19 Feb 2008 02:38:56 -0500

This is a recipe that my mother always made to include in our school lunches. It makes a huge cake and is very nice and moist. Mom sometimes called it War Cake. -- posted by Chef burnt toast

Maritime Baked Beans

Mon, 25 Feb 2008 17:32:53 -0500

This is a combination of a couple of baked bean recipes including touches from my mother and grandmother. We live in New Brunswick, Canada, and beans are always a favourite for Saturday supper along with Brown Bread. In this recipe you can use salt pork, bacon, or if I don't have either, I use a tablespoon of shortening. -- posted by Chef burnt toast

Maritime (Canada) Seafood Casserole

Mon, 25 Feb 2008 18:36:58 -0500

This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate. -- posted by Chef burnt toast

1234 Cake

Tue, 04 Mar 2008 00:29:49 -0500

This is a recipe that my grandmother passed on to my mom and me. We use it for a birthday cake, or put jam between the layers (if you make it into layers) and frost it with white icing. -- posted by Chef burnt toast

Dumplings in Canadian Maple Syrup

Thu, 13 Mar 2008 00:12:12 -0400

A very Canadian recipe using Pure Canadian Maple Syrup #1 Light. Do not use imitation Maple Syrup. This recipe came from one of Canadas main producers/suppliers of Maple Syrup in Quebec Canada. -- posted by Raelene's

Splendid Lettuce Salad With Thousand Island Dressing

Mon, 17 Mar 2008 18:15:52 -0400

"'Oh, Anne, mayn't I help you cook the dinner?' implored Diana. 'You know I can make splendid lettuce salad.'" (from Anne of Avonlea, by L.M. Montgomery) The recipe is from the Anne of Green Gables Cookbook. I usually substitute a yellow or other colored bell pepper for the green. -- posted by Halcyon Eve

Maple Sauce

Tue, 18 Mar 2008 19:49:58 -0400

This maple sauce is served over Jane's Deluxe gingerbread cake. Jane is the owner of a restaurant, Janes On The Common,in Halifax, Nova Scotia. I like this sauce served over an old-fashioned cottage pudding or ice cream. Recipe adapted by the Chatelaine Test Kitchen. -- posted by Elly in Canada

Perfect Baked Beans

Fri, 21 Mar 2008 02:08:05 -0400

This recipe is so easy to put together. I use the canned beans instead of the dried beans in order to remove the step of soaking and boiling the beans. Also, in this recipe, I use sautéed bacon that is drained so the fat content is cut down extremely from the traditional salt pork. Enjoy with bacon and eggs or as a tasty side for BBQ ribs! -- posted by Laura Rey(Chef #693837)

Roasted Salmon Fillets With Irish Whiskey

Tue, 25 Mar 2008 01:49:41 -0400

Salmon fillets marinated in Irish whiskey and honey!! The cooked fillets will have a glazed look and a superb taste and texture. Irish whiskey has a slightly peppery taste. I have not tried this yet, will update later. Source: Food & Drink magazine Chef Lucy Waverman -- posted by Elly in Canada

Arctic Summer Cocktail

Wed, 02 Apr 2008 00:29:08 -0400

Tasty!!! Found on drinkswap. -- posted by **Mandy**

Winter Fruit Chutney

Thu, 17 Apr 2008 16:53:41 -0400

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine -- posted by Elly in Canada

Build Your Own Canadian Cranberry and Herb Turkey Burgers!

Mon, 19 May 2008 01:37:13 -0400

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 burger, and without the guilt! I have offered the bacon, cheese, assorted condiments and the burger bun as an option; if you are REALLY watching your calories and fat intake, just go with the plain burger and a lovely crispy mixed salad on the side. Turkey mince can be a little bland, so the addition of the herbs and cranberries adds a real flavour injection. Try to use freshly chopped herbs for the best flavour, if you do use dried herbs, reduce the quantities by half, as dried herbs are more pungent than fresh. If you prefer a slightly sweeter taste, use Craisins, the sweetened dried cranberries that are available in North America and Canada; this recipe has been posted as a thank you to a Canadian friend on Recipezaar, who kindly sent me some Craisins, along with lots of other Canadian goodies! Merci beaucoup! -- posted by French Tart

Newfoundland Cod Chowder

Sat, 14 Jun 2008 22:14:50 -0400

A Canadian fish chowder posted for ZWT4. -- posted by *Parsley*

Honey Garlic Chicken Spaghetti

Wed, 18 Jun 2008 23:09:13 -0400

If you want a break from the traditional spaghetti and tomato sauce, this it the best! It turned out so good, I love it and wanted seconds!! -- posted by Chef Luny

Digby Scallops and Clams Sauteed in Canadian Whisky

Mon, 23 Jun 2008 22:08:31 -0400

A true canadian recipe :D you can leave out the clams if you wish or add shrimp to your tastes -- posted by MarraMamba

Pasta/Crab Salad

Fri, 11 Jul 2008 03:21:04 -0400

Fun, cool, crisp and yummy. -- posted by Camille75

Blue Ribbon Wild Blueberry Pie

Thu, 31 Jul 2008 02:19:40 -0400

This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy! -- posted by Biscoti

Lightened up Traditional Nova Scotian Hodge Podge

Fri, 08 Aug 2008 13:42:22 -0400

This is a traditional dish in Nova Scotia, Canada and can be found on most peoples tables early August when the first "new" vegetable are just being harvested. This dish is also regional and by that I mean that each region of Nova Scotia has their own version of this recipe. In some regions it is made more like a soup or chowders and in other regions it is made more like a sloppy vegetable mixture, with a little bit of "juice", which is how I prefer it. Traditionally this version is made with cream and lots of butter, but I'm trying to eat less fat so I came up with this version. I think it's pretty good and if you've never had the "full fat" version you'll probably enjoy this. Nice way to get all kinds of garden fresh veggies on your plate. This is mmm mmm good for you. Serving size and cooking times are just an estimate. Serving size depends on if you are having as the meal itself or as a side dish. -- posted by PennyG

Fluffy Pancakes W/Fruit

Mon, 22 Sep 2008 23:40:37 -0400

This is the recipe for the best pancakes ever. My mom made it for us as kids and served it in her restaurant on the weekend menu. People would come just for these. Almost like eating cake for breakfast! You can half the recipe but they don't seem to rise as high?? -- posted by Chef #422129

Fairmont Seafood Chowder

Thu, 02 Oct 2008 01:13:43 -0400

I just had this delicious chowder at a Fairmont Hotel recently. It was to die for!!! I decided to look it up and found that the recipe is over 70 years old and is sold at most of the Fairmont's High-end restaurants. I thought I would post it here so my friends at Zaar can enjoy it at home. To make this recipe, it cost me $75 in ingredients, but its $13 a bowl at the restaurant so I figure I'm ahead ; ) -- posted by pennynickle

Newfoundland Style Pea Soup With Doughboys (Dumplings)

Tue, 21 Oct 2008 00:26:50 -0400

This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland. -- posted by Kerri Lake

Turkey Pot Pie With Dumpling Crust

Fri, 24 Oct 2008 00:18:25 -0400

Comfort food at its best. A family favorite and a great way to use up leftover turkey or chicken. Another keeper from the taste of Nova Scotia cookbook. -- posted by Becca- B

Mile High Buttery Biscuits

Sun, 26 Oct 2008 20:29:04 -0400

My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit. -- posted by Dee #9

Hamburger Soup

Fri, 09 Jan 2009 17:39:29 -0500

Comes from a United Churtch cook book. Great for serving large crowds -- posted by Flo's Cook House

Pineapple Pie With Shortbread Pie Crust

Wed, 14 Jan 2009 23:37:35 -0500

Pineapple pie with shortbread pie crust makes an excellent dessert. -- posted by DotM

Fudge-Topped Triple Chocolate Brownies

Tue, 10 Mar 2009 01:08:32 -0400

Two bites or one, you decide! These are what you need for that chocolate fix! These is not rich at all like they sound. They are so moist and delicious, these little delectables, you wouldnt believe how easy they are to make! If you dont want to make the entire 96 ;) (I have 2 24 mini muffin pans and did two rounds), so you can freeze the dough! The fudge topping is for all brownies, I never ran out. Hope you like these as much as I do, Enjoy =) -- posted by Chef Luny

Lemon Splash

Sat, 21 Mar 2009 02:19:31 -0400

Having a Lemon Splash is the next best thing to a refreshing dip in the pool!! This cocktail makes a great pitcher drink for any backyard occasion. I love citrus drinks and this one hits the spot on a warm summer day. I have included instructions for preparing a large pitcher amount and a single cocktail.Source: NSCL Occasions magazine. -- posted by Elly in Canada

Maritime Gingersnaps

Sun, 29 Mar 2009 20:34:26 -0400

From "The Anne of Green Gables Cookbook": "'No, indeed! The rosebud tea set! Well, what next? You know I never use that except for the minister or the Aids. You'll put down the old brown tea set. But you can open the little yellow crock of cherry preserves. It's time it was being used anyhow--I believe it's beginning to work. And you can cut some fruit cake and have some of the cookies and snaps.'" (From "Anne of Green Gables by L.M. Montgomery). Times are estimates; cooking time includes chilling time, but cooling time for both molasses mixture and cookies (beyond the first 5 minutes) is not included. -- posted by Halcyon Eve

Tantalizing Raspberry Tarts

Sun, 29 Mar 2009 20:35:43 -0400

Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution. -- posted by Halcyon Eve

Mocha Frap

Fri, 01 May 2009 02:53:05 -0400

I love Starbucks' Fraps, but they recently closed the Starbucks closest to me, and now I cannot go as much, but I can't go too long with out a frap! It took a few tries to get this right, but, I did it! It's perfect. :) *I use the same blender starbucks uses, a VitaMix 5200. -- posted by frap girl :)

My Dad's Ultimate Macaroni and Tomatoes

Mon, 01 Jun 2009 00:46:28 -0400

I am originally from the Canadian east coast, and like most people from that area, I grew up with classic macaroni and tomatoes. Sound plain? Well, it can be, but not the way my Dad makes it! Even if you think this doesn't sound that exciting, give it a try- I know you will love it! Kids love this too... *** Edit for the person who mentioned they left out the summer savory because they don't like mint flavouring in their food- it is NOT minty, it is another herb similar to sage and thyme actually. Hope that helps! However, since I know it is hard to find in some areas, it isn't necessary, it's just that I love it, hehe. -- posted by Lady Clare

The Classic Zelda Burger

Sat, 06 Jun 2009 01:49:40 -0400

This recipe is inspired by Zelda's Bar Restaurant Patio on Church Street, Toronto, Ontario. They served the most amazing burger called The Classic Zelda Burger...8 oz. of juicy, never-frozen 100% lean ground beef. Hand-made with a special blend of herbs and spices... -- posted by Chef #1200988

Trudy's Fish Cakes (Fish and Chips)

Tue, 16 Jun 2009 01:26:07 -0400

This is a different way to prepare homemade fish and chips all at the same time!! I found this unique recipe in a local newspaper, the writer's 89 year old mother Trudy always made her favourite fish cakes this way. I haven't tried this method yet, but I will. Source: Bedford Magazine, Jan Napier -- posted by Elly in Canada

Chocolate Cheesecake

Wed, 26 Aug 2009 17:02:36 -0400

This recipe came from a friend of a friend. She swears it tastes like it came from a gourmet restaurant and will melt in your mouth. It takes a little more effort as it's cooked in a water bath, but well worth the effort. Thanks Janice and Cavel! -- posted by Chef #1200988

Small Batch Mixed Vegetable Mustard Pickles

Tue, 01 Sep 2009 10:54:36 -0400

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals. -- posted by Chef burnt toast

Sweet Mixed Pickles

Tue, 01 Sep 2009 11:30:10 -0400

A version that only takes 6 days...yes this is short. A recipe that I make every fall. -- posted by Chef burnt toast

Healthy Chocolate/Berry Muffins

Tue, 01 Sep 2009 14:36:16 -0400

My next door neighbour Kim was kind enough to share this recipe with me. She had mentioned she had a great recipe for a healthier muffin. Beats paying McDonalds for one every morning. They freeze great, but you won't probally have any left to freeze unless you make a double batch they are so good! -- posted by Chef #1200988

Everything Salmon Burgers(Rachael Ray)

Wed, 14 Oct 2009 14:37:52 -0400

A great recipe for any day of the week! From Rachael Ray's Big Orange Book. She was inspired by everything bagels with cream cheese and smoked salmon. -- posted by Sharon123

Mussel Bake

Sat, 28 Nov 2009 15:22:29 -0500

On a sunny day, roll up your pants and stroll along the shoreline during low tide: you will find bluish-black mussels clinging to the rocks in shallow water...there for the taking; or buy them at your local fish market!! You are sure to find these tender mollusks truly delicious. Source: Traditional Recipes of Atlantic Canada (P E I) -- posted by Elly in Canada