Recipezaar: Atlantic,Holiday/Event recipes

Traditional Tourtiere

Tue, 23 Nov 1999 05:46:00 -0500

Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times. -- posted by Frank Butcher

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

Cape Breton Meat Pie

Mon, 04 Feb 2002 10:19:20 -0500

Simple/Easy Recipe - Very Flavourful!! Great for holidays since it can be quickly prepared and frozen. This recipe was a traditionally served Christmas Eve and during the holidays by my Mother, Elizabeth Anne and continues to be a carried on with our family now. It wasn't Christmas until you could savour the smell and taste of Mom's meat pie. Enjoy and share! But don't wait till Christmas to "Enjoy and Share". Thank heavens for Mothers!!! -- posted by whittlejohn

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®

Perfect Butter Tarts

Sat, 23 Feb 2002 14:45:23 -0500

Butter tarts are one of the things that gives Canada the reputation of the world's best country to live in. Their sweetness explodes in the mouth and dribbles down the chin. Butter tart eaters are divided on whether the filling should be runny or not. They are the quintessential after-school treat. Canadians can buy good ones ready made but for the rest of the world, here is the genuine recipe. -- posted by Janice Gill

Meat Pie (Tourtiere)

Sat, 09 Mar 2002 11:52:33 -0500

Raised in Quebec, this recipe was a big family favorite. It was traditional in our household to make a large batch of these pies at Christmas, and give them out to friends and neighbors. -- posted by Lovecookin

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

Rhubarb Meringue Pie

Thu, 02 May 2002 20:53:16 -0400

This recipe came from a friend from Canada. -- posted by Aroostook

Old Time Baked Beans

Thu, 30 May 2002 17:48:12 -0400

These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well. -- posted by Paul Elliott

Molasses Raisin Bread

Wed, 17 Jul 2002 22:50:51 -0400

This is an old recipe that I have scaled down for use with a bread machine(to make the dough only). Called Lassy Bread in Newfoundland, it is sweet with molasses and chock full of raisins. Best served warm or toasted with butter. Note: Edited to correct errors - thanks to reviewer -- posted by *Pixie*

Old-fashioned Mustard Pickle

Mon, 12 Aug 2002 19:16:49 -0400

This is one of my mother's recipes. I have never made it but I certainly remember eating it! The pickles are very tart but tasty for anyone who likes mustard. -- posted by Sackville

Currant Jelly

Tue, 13 Aug 2002 17:52:47 -0400

This is the simplest of recipes and proof that you can make something lovely and tasty to remind you of summer for months to come out of only two ingredients. The time to make this dish includes time to let the berries drip overnight and for the sugar to heat. The yield is based on 4 quarts of berries. -- posted by Sackville

Cold Cucumber Pickles

Tue, 13 Aug 2002 17:54:54 -0400

My mother writes: "This is enough to take care of roughly two quarts of finger-sized pickling cucumbers." Seems like an easy recipe, but one that requires a little patience. -- posted by Sackville

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

Mustard Pickles

Thu, 10 Oct 2002 22:18:05 -0400

My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's. -- posted by mendi

Seafood Chowder

Wed, 16 Oct 2002 22:06:14 -0400

This recipe is from "Traditional Recipes of Atlantic Canada". It is one of two that I posted in answer to a message board request. -- posted by Dee514

Cape Breton Scones

Tue, 19 Nov 2002 20:04:39 -0500

One of the very first recipes I ever made, this is a traditional Nova Scotian recipe from my grandmother (who was actually from Pictou rather than Cape Breton.) One of my favourite childhood memories is of picking a mess of wild strawberries then making strawberry shortcake with these scones and real whipped cream - and the scones made it. Nowadays I use 'Sucanat' instead of dark brown sugar. It is a brand of organic, minimally processed sugar, which has a marvellous flavour. It is probably very similar to the cheap brown sugar that came to Nova Scotia in the 19th century when they did so much trade with the Carribean. -- posted by Jenny Sanders

Awesome Lobster Chowder

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

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

Solomon Gundy

Thu, 19 Dec 2002 20:08:34 -0500

This is a very old recipe from the Lunenburg area of Nova Scotia. It is usually served as an appetizer. Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper. I haven't included the overnight soak time in the prep time. -- 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*

Garlic Fingers

Tue, 28 Jan 2003 20:11:37 -0500

Friedel described these in a Canadian-themed thread, and really sparked my curiousity. I found this recipe on a copycat site, and these sound like something amazing. Just don't plan on any intense kissing after eating these! -- posted by Mirj

Mouth Watering Nectarine French Toast (LOW FAT)

Mon, 24 Feb 2003 20:07:25 -0500

Nothing got my housemates out of bed faster than these mouth watering french toast. It is fantastic too cos it is low in fat, though you would NEVER realise this when you pop some in your mouth. -- posted by KitchenManiac

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

Old Fashioned Savoury Onion Stuffing

Wed, 07 May 2003 20:01:27 -0400

This is an old family recipe from my father's family that was passed down by learning how to make it in the kitchen. I don't think I've ever seen it written down anywhere. My father never used to measure anything. He started teaching me how to make this when I was 10, and eventually (given that we only made this a few times a year, Thanksgiving, Christmas, sometimes Easter) when he decided I was doing it right, I became the one to make it. I found the soya sauce add-in years after I left home by experimentation... This recipe makes a lot, enought to stuff one huge turkey or two smaller ones. My kids prefer it heated in a covered casserole dish in the oven or microwave rather than cooked in the turkey, they think the turkey fat cooking in with it makes it gross. I suspect they would think that of any stuffing... Leftovers reheat well in the microwave, or can be frozen. -- posted by *Pixie*

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

Cranberry Pudding

Wed, 18 Jun 2003 20:04:51 -0400

Comfort food from days gone by. So good! -- posted by MaeEast

Tuna Salsa Salad

Thu, 19 Jun 2003 20:09:46 -0400

NON FAT, VERY LOW IN CALORIES YET TOTALLY FLAVORFUL AND EASY TO MAKE. -- posted by Tyler Clarke

Cake Doughnuts

Fri, 04 Jul 2003 20:02:28 -0400

These are light and moist. This is a very old Nova Scotia recipe. Try these and you'll never be happy with store-bought doughnuts again. The key to making good doughnuts is to only add enough flour so you can roll them out and cut them. Too much flour can make them rather dry. Use plenty of flour on the cutter or the doughnuts will stick in it.Prep time does not include chilling time. -- posted by MaeEast

Braised Woodcock

Tue, 30 Sep 2003 20:56:16 -0400

Very easy and tasty! -- posted by Iowahorse

Canadian Braised Partridges

Tue, 30 Sep 2003 20:56:17 -0400

Good with wild rice, orange-grapefruit salad, and hot rolls. -- posted by Iowahorse

Braised Caribou

Tue, 30 Sep 2003 20:56:17 -0400

Wonderfull on chilly nights. -- posted by Iowahorse

Breaded Pronghorn Cutlet

Tue, 30 Sep 2003 20:56:18 -0400

Wonderfull use for Antelope -- posted by Iowahorse

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

Grilled Antelope Steak

Tue, 30 Sep 2003 20:56:22 -0400

-- posted by Iowahorse

Pheasant Braised in Gin and Juniper

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

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Wild Goose Gumbo With Oysters

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

. -- 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

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Fried Rabbit and Gravy

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Salsa Vinagreta

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

-- posted by Iowahorse

Arizona Cardinals Adobo Sirloin

Fri, 31 Oct 2003 20:00:42 -0500

A good steak deserves a good bite! Cook times approx depending on personal taste. -- posted by Iowahorse

E.j.'s Barbecue Dry Rub

Fri, 31 Oct 2003 20:00:42 -0500

Basic but very good,..great on pork. -- posted by Iowahorse

Big Buffalo Chili

Sat, 01 Nov 2003 20:01:18 -0500

-- posted by Iowahorse

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Elk Sausage

Sat, 01 Nov 2003 20:01:25 -0500

Game Sausage -- posted by Iowahorse

Wild Duck with Pecan Stuffing

Sat, 01 Nov 2003 20:01:26 -0500

So tasty it should be outlawed! -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Orange Glazed Caribou Roast

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

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- 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

Fish and Brewis

Wed, 05 Nov 2003 20:01:57 -0500

This is my Favorite Traditional Newfoundland meal. The ingredients may be hard to find unless you have a "Newfie Shop" close by but if you can find them, this is a treat. In the past, the hard bread and salt cod were meant to last the long winters that are present in Newfoundland and also the long time at sea for most fisherman (Newfoundland was once a prosperous fishing province and many people today still rely on the ocean for their livelyhood). You can either mash the potatoes, fish and hard bread together with the scrunchins or you can just serve each seperate either with the Scrunchins or Drawn Butter. Enjoy!!! -- posted by AmandaAOates

Chicago Bear Sausage

Mon, 10 Nov 2003 20:00:59 -0500

Good on pizza, and makes great meatballs as well. Times vary as seen. -- posted by Iowahorse

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Squirrel Stew, Like Grandma Made.

Mon, 10 Nov 2003 20:01:03 -0500

It's Country Good! -- 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

Gumdrop Cake

Mon, 29 Dec 2003 20:00:10 -0500

I don't use baking gums for this. Those things are horrid. If you wouldn't eat them right out of the bag, don't bake with them. Don't use any black ones. Ganong are the best-they don't make black ones. The easiest way to cut them is with scissors dipped in flour. -- posted by MaeEast

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

Codfish Cakes using Salt Cod

Sun, 11 Jan 2004 19:59:04 -0500

An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=) -- posted by Aroostook

Turkey & Cranberry Sandwich

Thu, 15 Jan 2004 20:00:12 -0500

Leftover turkey and cranberry sauce? Try this! Makes one really thick sandwich or 2 thinner ones. -- posted by MaeEast

Gumdrop Cookies

Sun, 18 Jan 2004 20:00:37 -0500

This is an old recipe I found locally. The consistency of the dough is a bit strange, but these are very good. They are better the next day than when they are first made. -- posted by MaeEast

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

Wild Blueberry Streusel Coffee Cake

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

The wild berries give this traditional cake a bite. If you are unable to get wild, use cultivated berries and add 1/2 tsp of lemon juice for a bit of a kick. This recipe is from the Maine Department of Agriculture. -- posted by Aroostook

Special Pork Tourtiere

Tue, 02 Mar 2004 20:00:17 -0500

This is a family favourite--my mom's wonderful east coast pork pie recipe, which I have added to over the years. Mom makes hers with a crust made from tea biscuits--I use a flaky pastry crust--both work well. Serve with red pepper jelly or chili sauce on side. -- posted by Baby Kato

Butterscotch Candy

Thu, 23 Sep 2004 19:59:53 -0400

I recommend using a good candy thermometer to obtain good results. This is a simple, old fashioned candy. Yummy! -- 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

Plum Pudding and Sauce - Delicious

Wed, 08 Dec 2004 20:00:44 -0500

Given to me by Lorainne Surette, Yarmouth, Nova Scotia, Canada. After trying out many plum pudding recipes I finally found an unmatched prize. E-mail me for a history on Plum Pudding. -- posted by reya doucette

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^

Sugar Cookies

Tue, 22 Feb 2005 20:00:37 -0500

These are the best sugar cookies I have ever had. Quantity is a guesstimate - it depends on the size of your cookie cutter. Be careful not to overbake. -- posted by MaeEast

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^

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^

Poutine Rapee

Mon, 30 May 2005 11:55:21 -0400

This is a recipe for New Brunswick Acadian Poutines Rapees. This is not a recipe for fried with curds and gravy. Poutines rapees are a mixture of raw grated potatoes, combined with cooked and mashed potatoes, which are then formed into a ball, stuffed with seasoned salted pork and simmered in salt water. I am fortunate enough to live in NB, but you still don't see these around that often. I don't know why because they are so yummy. Another fine example of Canadian cooking! -- posted by BirdyBaker

Rich and Creamy Seafood Casserole

Mon, 26 Dec 2005 19:32:09 -0500

This rich and creamy seafood casserole is filled to the brim with tons of seafood and a beautiful creamy curry tasting sauce. -- posted by ChrisI

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

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*

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

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

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

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

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

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

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

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

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