Recipezaar: Atlantic,Dinner Party recipes

French Canadian Tourtiere I

Mon, 14 Jan 2002 09:22:39 -0500

The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice -- posted by Bergy

P.E.I. Potato Pudding

Thu, 24 Jan 2002 18:26:34 -0500

Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to "Dolly", her hostess in Summerside, PEI. -- posted by Lennie

Steamed Mussels with Rouille

Sat, 16 Feb 2002 08:02:37 -0500

This one requires a little extra time and effort, but it's well worth it. -- posted by Mille®

Downeast Lobster Bake

Thu, 21 Feb 2002 10:31:11 -0500

-- posted by Dancer^

Mussels in White Wine

Sun, 31 Mar 2002 16:14:44 -0500

I love mussels! This recipe was found in a booklet published in Canada's maritime province of Prince Edward Island (P.E.I.) -- not only the home to Canada's mussels, but also of Anne of Green Gables! -- posted by Lennie

Gravenstein Apple Cake

Tue, 24 Sep 2002 22:50:43 -0400

After baking this cake, you spoon hot buttermilk sauce all over it... Prep time includes wait time. -- posted by *Pixie*

Sherried Lobster

Mon, 07 Oct 2002 22:09:49 -0400

Lobster for two in a creamy sherry sauce and crumb topping. Please use real sherry, cooking sherry will ruin this recipe... -- posted by *Pixie*

Sex-in-a-pan

Tue, 08 Oct 2002 22:07:28 -0400

I made this last Thanksgiving and I have requests for a repeat performance this year! I have not met a single person that hasn't like this, because it's light but rich! This dessert really lives up to its name! -- posted by krittylea21

Baked Flounder

Tue, 12 Nov 2002 20:07:02 -0500

an easy and delicious way to prepare flounder. -- posted by *Pixie*

Awesome Lobster Chowder

Wed, 20 Nov 2002 20:06:00 -0500

From Canadian Living magazine, a chunky, rich chowder. Yummm. -- posted by Barefoot Beachcomber

Creamy Garlic Shrimp

Sun, 12 Jan 2003 20:11:34 -0500

a rich and creamy garlic shrimp dish, don't try this unless you love shrimp AND garlic... -- posted by *Pixie*

Chunky Clam Chowder

Wed, 26 Feb 2003 20:02:44 -0500

This is a hearty clam chowder made with whole baby clams and lots and lots of veggies. Great on a cold winter day. -- posted by *Pixie*

Mushroom Chicken

Wed, 26 Feb 2003 20:07:44 -0500

Tender boneless chicken in mushroom gravy. Delicious served over rice or mashed potatoes. -- posted by *Pixie*

Baked Tetrazzini

Fri, 28 Feb 2003 20:06:10 -0500

yum -- posted by *Pixie*

Blueberry Cobbler

Tue, 18 Mar 2003 20:09:30 -0500

Awsome cobbler! Sometimes I like to make Black and Blueberry Cobbler as well, following this recipe. Just use half blackberries and half blueberries! -- posted by DiB's

Blueberry Crumble

Tue, 18 Mar 2003 20:09:55 -0500

If blueberries are in youve got to try this recipe-it's so loaded with blueberries it's for blueberry lovers only!!! -- posted by DiB's

Smoked Salmon Cheesecake

Wed, 19 Mar 2003 20:09:51 -0500

This is a great recipe for company brunch! Prep time includes refrigeration time. -- posted by DiB's

Hot Crab Dip

Mon, 05 May 2003 20:03:38 -0400

I was born in Maryland, and crab dip was served at all family functions since as long as I can remember. No "true" Baltimore native can NOT have a good recipe for crab dip. (It can be made using "low fat" sour cream, cream cheese, and cheddar cheese, but I always make this for parties, so I go for the full blown)! -- posted by Kozmic Blues

Maple Cured Salmon

Mon, 12 May 2003 20:03:31 -0400

Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia & was created by Michael Smith (Chef At Large on the Food Network). Note overnight marinating is required! -- posted by CountryLady

Peel and Eat Shrimp With Spicy Cocktail Sauce

Thu, 22 May 2003 20:03:21 -0400

For all of the Alton Brown turkey brine fans out there, this is Mr. Brown's brine for shrimp cocktail. I personally like to add a few extra spices to my brine, which are listed above, but I've posted his original brine as he made it on his show. Ever since I found this recipe, its become ONLY way I ever make peel and eat shrimp cocktail. The shrimp come out so moist, and full of flavor! -- posted by Kozmic Blues

Clam Cakes

Mon, 28 Jul 2003 20:06:20 -0400

Recipe posted per request. -- posted by DiB's

Blueberry Lemon Cream Pie

Wed, 13 Aug 2003 20:00:42 -0400

Here's a very pretty pie that goes great with summer barbecue dinners. -- posted by DiB's

Mussel Stuffed Mushrooms

Tue, 09 Sep 2003 20:02:10 -0400

-- posted by *Pixie*

Easy Nova Scotia Carrot Cake

Mon, 15 Sep 2003 20:04:39 -0400

This recipe is a family favourite with just the right combinations of spices, a moist cake that is definitely a crowd pleaser. If you aren't an expert baker, this can all be done in one saucepan. This is one easy to make cake. -- posted by Sweet Heart

Creamed Grouse on Toast

Tue, 30 Sep 2003 20:56:19 -0400

Serve over toast or rice; garnish with parsley if desired. Cook time is approx. -- posted by Iowahorse

Deep-Fried Wild Turkey

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

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

Pheasant Braised in Gin and Juniper

Thu, 02 Oct 2003 19:59:49 -0400

-- posted by Iowahorse

Emu Stroganoff

Thu, 02 Oct 2003 20:00:01 -0400

Yes It Is! -- posted by Iowahorse

Easy Poached Salmon With Dill

Mon, 06 Oct 2003 20:00:20 -0400

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.** -- posted by shannon0001

Salsa Vinagreta

Thu, 30 Oct 2003 20:01:59 -0500

-- posted by Iowahorse

Caribou Meatloaf- Asian Style

Sat, 01 Nov 2003 20:02:08 -0500

. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Wild Rice Stuffed Acorn Squash

Mon, 08 Dec 2003 20:01:39 -0500

This is a great vegetarian dish as part of a holiday meal or a super side dish. -- posted by DiB's

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

Hot Crab Dip

Fri, 09 Jan 2004 19:59:43 -0500

Wonderful hot appetizer. We like it so much, we sometimes eat this for dinner. Leave out the crab for those anti-seafood people out there. -- posted by Queen of Everything

Scalloped Potatoes

Thu, 29 Jan 2004 20:01:36 -0500

Very easy to put together. Good with baked ham. -- posted by MaeEast

Matrimonial Bliss

Fri, 30 Jan 2004 20:01:02 -0500

These are so sweet and gooey! I don't know the reason for the name, but my dh does love them! -- posted by MaeEast

Cedar Plank Braided Salmon With Apple Butter Sauce

Wed, 27 Oct 2004 20:00:22 -0400

The biggest challenge in preparation of this recipe is ensuring the braiding stays intact. Once braiding is complete and liquids poured and brushed generously over the fillets, transferring to a backing sheet, is quite simple; chilling overnight is essential. I love this recipe because of its unique flavour. Although originally developed for the barbeque, it can be successfully baked in your oven. This recipe was handed to me in preparation for a wedding reception in B.C. (August/2004); I had to adjust the ingredients, of course, to serve 150 people. Preparation was a fun exercise; the prepared salmon was cooked on a 5 ft. length, 2" X 10", water-soaked, cedar plank and placed on a large, propane-fired grill. The end result was a perfectly seasoned, delightfully flavoured, lightly smoked salmon that had the wedding guests returning to the buffet table, repeatedly, until all 24 salmon fillets had been devoured. When purchasing your salmon, have the fish-monger filet the fish, remove the skin and pin bones.... When you have purchased your cedar plank, soak the plank in cold water, overnight. Place the plank in a container of water, with a rock or brick on the plank to keep it submerged. Soaking the plank will keep it from burning during the cooking process. Not soaking it gives the salmon a stronger, smoky taste. Remember, this is not only a recipe, it is also a cooking lesson, so have patience and you will be pleased with the results. Follow the Instructions carefully, and you cannot fail. It is a wonderful recipe, the end result will amaze you and your guests praise you. -- posted by TOOLBELT DIVA

Parsnip Fritters

Mon, 10 Jan 2005 20:01:30 -0500

A great replacement for potato patties, there is never any left. You can also double the recipe and make then like tater tots and serve as an appetizer. You can also kick them up just add a little cayenne or make a spicy yogurt sauce to go with them. -- posted by Dancer^

Baked Flounder With Peppers and Tomatoes

Thu, 21 Apr 2005 09:54:10 -0400

I have made this a few times using different fish, halibut, haddock and even sole with great results. Points 4. -- posted by Dancer^

Basic Trifle Recipe

Mon, 25 Apr 2005 16:30:47 -0400

Here is a basic trifle recipe that can be built upon in so many ways. Here, I have listed only a few of the MANY variations you can make using this recipe. Have fun and experiment and please let me know what you come up with. This recipe is awesome. Cook time is chill time and will be longer if you make your own cake. -- posted by BirdyBaker

Grilled Halibut With Rosemary and Tomato-basil Sauce

Mon, 25 Apr 2005 22:42:55 -0400

Marinating is a great way to bring out the flavor of foods and help them cook faster. The sauce cooks in just 10 minutes. -- posted by Dancer^

Roasted Bluefish for Two

Thu, 28 Apr 2005 21:23:13 -0400

This recipe was so good that we had to share it. -- posted by Dancer^

Indoor Barbecued Shrimp

Fri, 20 May 2005 09:57:13 -0400

This recipe makes a terrific hors doeuvre, starter course, salad or dinner. You may substitute any size shrimp, prawn or lobster. -- posted by Dancer^

Cucumber Slaw

Sun, 03 Jul 2005 16:07:36 -0400

Cool and refreshing on a hot summer day. Not too hard on the calories either. This is a nice side dish for salmon. Cook time listed is refrigeration time. -- posted by *Pixie*

Nova Scotia Crab Quiche

Mon, 22 Aug 2005 21:51:03 -0400

A favorite seafood dish -- posted by Bluenoser

Steamed Fresh Mussels in a Creamy Broth

Mon, 12 Sep 2005 19:15:33 -0400

Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy! -- posted by ~Leslie~

French Spaghetti

Thu, 22 Sep 2005 16:03:19 -0400

My mother in law lived in the city while my father in law was in the war. She did not have a lot of money, so a little French lady taught her to make this spaghetti. She passed it down to all of our familes as we all loved it--hope you do too. -- posted by Chef #245023

Piquant Prince Edward Medley

Mon, 03 Oct 2005 17:16:56 -0400

This comes from Prince Edward Island Canada, (home of Anne of Green Gables fame.) It is a colorful blend of beans and carrots with a nice crisp texture. Posted for the Zaar World Tour to Canada, 2005. -- posted by LAURIE

Ranch Ham Roll-Ups

Mon, 09 Jan 2006 19:46:30 -0500

Great appetizer and is done in advance and in a flash. Needs to be chilled. -- posted by Terry in New Brunswick, Canada

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

Beef Stew

Mon, 20 Mar 2006 19:46:08 -0500

This is an excellent beef stew. The recipe is from a good friend who is an excellent cook. Everything she makes is always very tasty. Good for company. Serve with a nice crusty bread. -- posted by Terry in New Brunswick, Canada

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*

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

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

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

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

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

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~

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

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

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

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**

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

Christmas Meatballs

Wed, 14 Jan 2009 22:51:45 -0500

This recipe came from the Newfoundland Herald. It really adds a nice flavour to meatballs . -- posted by DotM