Recipezaar: Canadian,Historical/Traditional recipes

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Grilled Antelope Steak

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

-- posted by Iowahorse

Bison Stew

Tue, 30 Sep 2003 20:56:23 -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

Sauced Up Doves

Thu, 02 Oct 2003 19:59:55 -0400

No,...not AA ready birds. -- 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

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

Country Style Venison Stew

Fri, 10 Oct 2003 20:00:21 -0400

Great accompanied by buttered corn muffins and a salad Can't recall where I got this tho. -- posted by Iowahorse

Venison - Vegetable Bake

Fri, 10 Oct 2003 20:00:22 -0400

-- posted by Iowahorse

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 Camp Roast

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer in Beer

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

Unique -- posted by Iowahorse

Iowa Fried Venison Heart

Fri, 10 Oct 2003 20:00:33 -0400

Very Good! -- posted by Iowahorse

Venison Cheese Ball Soup

Fri, 10 Oct 2003 20:00:36 -0400

-- posted by Iowahorse

Joe's Favorite Elk Sausage

Fri, 10 Oct 2003 20:00:36 -0400

From Joe -- posted by Iowahorse

Stuffed Moose Round Steak Supreme

Fri, 10 Oct 2003 20:00:44 -0400

-- posted by Iowahorse

Caribou Sausage

Fri, 10 Oct 2003 20:00:44 -0400

Times vary as seen. -- posted by Iowahorse

Maple Barbecued Caribou Ribs

Fri, 10 Oct 2003 20:00:45 -0400

-- posted by Iowahorse

Onion-Cheese Dip Mix

Fri, 10 Oct 2003 20:00:52 -0400

Great for get-togethers -- posted by Iowahorse

Date "Turnover" Cookies

Tue, 21 Oct 2003 20:00:29 -0400

I looked through the date recipes; I couldn't believe there were no date turnovers. This is a classic, classic cookie - I adapted this recipe from The Canadian Farm Cookbook, of 1911. A big, not-too-rich cookie - I could eat'em for breakfast. -- posted by Jenny Sanders

Salsa Vinagreta

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

-- posted by Iowahorse

Mustard-Seed Cheddar Sticks

Fri, 31 Oct 2003 20:00:32 -0500

They have a very nice bite. -- 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

Captive Canyon Moose Roast

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

Time does depend on thickness and cut of meat. -- 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

Grouse with Pear Sauce

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

-- 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

Spiced Bear Roast

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

-- posted by Iowahorse

Balsamic-roasted Baby Potatoes & Carrots

Mon, 01 Dec 2003 20:00:38 -0500

The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies! -- posted by CountryLady

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

Artichoke and Parmesan Cheese Dip

Tue, 30 Dec 2003 20:00:15 -0500

Good for get-togethers. -- posted by Iowahorse

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

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

Creamed Onions & Carrots

Thu, 01 Apr 2004 20:00:04 -0500

This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance. -- posted by CountryLady

Root Mash

Thu, 01 Apr 2004 20:00:08 -0500

This recipe from Harrowsmith Country Life is a delicious blending of flavours! As a bonus, the mixture (your choice) is a great veggie disguise for those "picky" eaters at the table. -- posted by CountryLady

Pumpkin Bread Pudding (Low Fat)

Thu, 11 Nov 2004 20:00:03 -0500

A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook. -- posted by PaulaG

Green Bean Casserole

Sun, 13 Mar 2005 20:00:04 -0500

Yet another variation on the classic green bean casserole. This one is made with bacon, cheddar cheese & shoestring potatoes. -- posted by littleturtle

Canadian Day Cheers!

Sun, 03 Jul 2005 15:21:46 -0400

To all our Zaar Canadian's! These are shots not drinks! Pour into the tall shot glasses. Have a blast! OK if you have to make it a drink place ice cubes in a tall highball glass fill with drink and top with extra soda. -- posted by ~Rita~

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

Quebecois Crab Custard With Lemon Butter Sauce

Tue, 23 Aug 2005 23:51:52 -0400

Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). -- posted by Elmotoo

Grandma R's Fruitcake

Mon, 07 Nov 2005 20:10:20 -0500

This recipe came from the Vancouver Sun Newspaper about 40 years ago. I was recently given this recipe to try. Well worth the work! -- posted by oilpatchjo

Christmas Jewel Canes

Wed, 15 Mar 2006 14:00:21 -0500

This is the Christmas morning fruit bread that I make every year for my family. It makes 2 large or 3 small canes and if you do not ice them - they can be frozen for later use. Christmas is not the same without this treat. -- posted by laursy

Spinach and Goat Cheese Turkey Breast

Mon, 27 Mar 2006 20:11:53 -0500

An easy and tasty alternative to the whole bird. -- posted by remdev

Roasted Fingerling Potatoes

Mon, 29 May 2006 22:12:34 -0400

This recipe was printed on a package of fingerling potatoes. They are great when cooking out and perfect for the summer. -- posted by PaulaG

Maple Mousse Recipe

Sat, 17 Jun 2006 07:48:50 -0400

Posting this for ZWT II - Canada as taken from Epicurean.com. Eat this with a nice cup of coffee, or tea. -- posted by Chabear01

Canadian Maple Walnut Ice Cream

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

Posted for ZWT II - Canada as taken from Epicurean.com. Cooking the pure maple syrup to soft-ball stage concentrates its woodsy rich flavor, and I use the Amber Maple Syrup which only intensifies this wonderful taste treat. -- posted by Chabear01

Salmon & Potato Pie

Mon, 19 Jun 2006 16:02:53 -0400

Posting for ZWT 2006, this is a yummy sounding two crust savory pie. made with can salmon thus convenient but I will probably sub fresh cooked salmon when I make it here at home. I have taken the liberty of adding some dill into the ingredient list. -- posted by JanetC-KY

Carnation Maple Muffins

Mon, 24 Jul 2006 22:23:45 -0400

My Mum got this recipe from a can of Carnation evaporated milk in the 80s and it's been a family favourite ever since. It's not listed among the Carnation website's current list of recipes at www.nestle.ca so I thought I should do my best to save this classic recipe from extinction. The original recipe calls for "1/4 cup shortening"; we use 3 tablespoons of (corn) oil. It also calls for 1/2 cup of maple syrup, but we found 3/4 cup was even better :) We also cut out the 1/2 teaspoon of salt from the original recipe. Use medium grade maple syrup (not the "light" stuff) if possible. Finally, be sure to use *evaporated* milk, not condensed milk! -- posted by Pepita

Apple/Apricot Sauce for Pork

Sun, 08 Oct 2006 20:31:23 -0400

This recipe is simple to prepare and is a nice, sweet compliment to a savory pork dish. -- posted by Gourmet 64

My Mom's Light Christmas Cake

Mon, 23 Oct 2006 21:48:52 -0400

I don't think I ever saws my Mom make a cake from a mix; she was a superb baker and all around cook, but lovingly remembered for her wonderful Christmas creations (let alone Easter!) amongst which is this rich and lovely Christmas Cake, that I can share with you. In attempting this one, you need remember that it was "always on a budget", so the cherries, peel, etc are not the ones packed in expensive syrupy fluid, but rather the cheaper "candied" ones, often bought in today's "Bulk Barn"... Mom never advocated drinking, but using white rum or brandy in place of the pineapple juice was not unusual, I just can't imagine her writing that out for dissemination in the family reunion cookbook I'm pulling this up from... Where "fruit" is mentioned as an ingredient, most often this meant currants, in semi-dried form, but I'll go out on a limb and suggest chopped dried apricots would work well, too...(remember, this is a "heritage" recipe, Mom was into her 20's in the Dirty Thirties, when you worked from the cheapest ingredients, and there weren't a lot of choices!) -- posted by John DOH

"moose Milk"

Thu, 26 Oct 2006 17:43:41 -0400

An eggnog mixture of old, always enjoyed on January First! A note here is the selection of the rum; there are many favourites, but I would advocate for Lemon Hart Dark, as being the best "mixing" rum to go with the eggnog. (yes you can do this with white tum, Rye, or even Scotch and Brandy, but I wouldn't thank you for the last two!) The drink of choice of too many New Years Day Levees! -- posted by John DOH

Ginger Shortcakes With Cranberry Pear Compote

Mon, 13 Nov 2006 16:07:51 -0500

These make for a very impressive autumn dessert. The recipe is adpated from Cuisine at Home and the ingredients list is rather long; but once broken down into steps is quite manageable. Serve these warm with the Orange Cream melting down the side. -- posted by PaulaG

Gluten Free Perogies

Wed, 06 Dec 2006 20:37:00 -0500

I usually double or triple this recipe to keep on hand in the freezer for quick easy meals. They take a bit of work, but it's worth it! This recipe is taken straight from the pages of Gluten Free Anytime Special. However, here are some trial and error suggestions: Make sure you OIL not flour your board and cutters. That might seem obvious to some but I am used to making pastry and didn't think the first time I made these. If you flour instead of oil the edges of your perogies will not stay sealed. Freeze your perogies before you cook any of them. They hold up much better that way. Cook them for a few extra minutes after they started to float. Being used to store bought perogies, I assumed they were done as soon as they floated and they were still uncooked inside. Or at least double check one before you put all your condiments on them and pop them in the microwave for a couple of minutes if need be. I don't have a recipe that I use for filling. I usually just mash some potatoes with cheddar cheese and cottage cheese and add salt and pepper and chives. Whatever you use for filling is completely personal choice. -- posted by zepharum

Cream of Cauliflower Soup

Fri, 15 Dec 2006 16:48:59 -0500

This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives. -- posted by Chef #407788 Evelinkamalinka

Hot Apple Eggnog

Sat, 16 Dec 2006 15:27:05 -0500

A great Christmas drink, just sit back, sip and smile..it will be over soon. -- posted by Dancer^

Gingerbreadman Cookies :) the Best

Sat, 16 Dec 2006 15:27:10 -0500

Full of flavour and smelling delicious for weeks! gingerbreadman cookies -- posted by Chef #407788 Evelinkamalinka

Perfect (And Easy!) Shortbread

Tue, 19 Dec 2006 16:54:06 -0500

This is from the back of the Canada Cornstarch box - I've been making it for years. Four ingredients, and it comes out tasting and looking perfect each time. For fun I like to add coloured sugar sprinkles for the holidays! (P.S. I learned how to bake with this recipe, so that tells you how easy it is!) -- posted by netselkie

Pumpkin Pie

Sat, 30 Dec 2006 21:51:25 -0500

This is the only pumpkin pie I make. It came from the TV show Cityline. Lucy Waverman's recipe. -- posted by cookalot #2

Wild Rice Salad

Thu, 11 Jan 2007 20:07:18 -0500

My daughter makes this salad every Christmas. It has mandarin oranges, mushrooms, and almonds. -- posted by cookalot #2

Stuffing the Bird

Sun, 14 Jan 2007 11:53:45 -0500

This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note to use very fresh spice! Not the old stuff opened more than three months ago! Note I use "12 Grain Bread", quantity "1 loaf", that I can't quite get through the Ingredient List here! -- posted by John DOH

Linda's Punch

Wed, 31 Jan 2007 23:24:03 -0500

Easy and festive for any occasion. Pineapple, orange, lime sherbet, and gingerale -- posted by cookalot #2

Not Quite Traditional Tourtiere but Almost

Tue, 08 May 2007 13:58:53 -0400

My husband being from Quebec, loves tourtiere. I learned to make it from a traditional recipe and eventually added my own throw ins. He loves it. -- posted by Cookworm

Mom's Sage Dressing

Fri, 05 Oct 2007 01:13:17 -0400

I have tried lots of different dressings or stuffings, but this is the one that everyone wants. I do like to cook the dressing inside the bird, so I use a stuffing bag which makes removal incredibly easy. -- posted by Gumboot Gourmet

Coeurs De Palmier En Vinaigrette (Marinated Hearts of Palm)

Wed, 17 Oct 2007 00:14:37 -0400

Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time. -- posted by Mad Maryno

Vegan Crème Au Café (Vegan Coffee Blancmange)

Fri, 19 Oct 2007 17:42:13 -0400

Really economical dessert that is veganized from La Cuisine Raisonnée, the most valued cookbook in Quebec's pop culture. -- posted by Mad Maryno

Christmas Carrot Pudding

Sun, 09 Dec 2007 02:33:47 -0500

This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it! -- posted by Gumboot Gourmet

Holiday Shortbread Slice

Mon, 24 Dec 2007 02:24:05 -0500

Shortbread base, but has coconut cherries, nuts etc. with condensed milk. This is from The Country Register. I haven't tried it yet, but this paper always has the most delicious recipes, so I am trusting this one is too. -- posted by cookalot #2

Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port

Tue, 25 Dec 2007 13:41:35 -0500

I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day. -- posted by French Tart

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

Thu, 03 Jan 2008 15:13:17 -0500

A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences. -- posted by French Tart

Sausage Stuffing

Mon, 07 Jan 2008 16:35:15 -0500

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 350 F or until done. While I never paid much attention to how big a bird it will fill, the recipe says it is enough for a 12-15 pound turkey. Prep time is an estimate. I usually cook the sausage, rice and onion the day before I need it and then just assemble on the day required. -- posted by Cilantro in Canada

Cranberry and Almond Bakewell Tart: English Classic With a Twist

Sun, 13 Jan 2008 01:35:33 -0500

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! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit. -- posted by French Tart

Frosted Cranberry Drop Cookies

Tue, 15 Jan 2008 17:47:13 -0500

This is a Country Woman recipe. They are delicious and I think taste even better after freezing. -- posted by WiGal

Tourtiere Turnovers

Wed, 16 Jan 2008 17:35:25 -0500

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 carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews. -- posted by Chef #642925 Gertrude from the Granite Planet

Ammonia Cookies

Mon, 25 Feb 2008 17:13:26 -0500

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 cookie is large and very thick and should look white not browned. With a bit of a fluffy texture. -- posted by Heli Baker

French Meat Pie

Thu, 03 Apr 2008 01:53:54 -0400

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

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

Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

Mon, 19 May 2008 01:47:54 -0400

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 prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire. -- posted by French Tart

Canadian - Delicious Maple Baked Chicken!

Fri, 30 May 2008 19:50:55 -0400

Posted for ZWT 4! This chicken is delicious, moist & satisfying! Recipe from Ontario Maple Syrup........... -- posted by Um Safia

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

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 fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

How to Make Classic Green Bean Casserole

Fri, 21 Nov 2008 19:48:52 -0500

Credit for this recipe goes to the the PBS show Amerca's Test Kitchen. Uses fresh ingredients no cream of anything soup. -- posted by Cereal Killer

French Breakfast Muffins (Sugar Top Muffins)

Sun, 30 Nov 2008 03:13:33 -0500

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. -- posted by Chef #1051101

French Canadian Tourtiere

Fri, 13 Feb 2009 00:36:32 -0500

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 tradition is to serve this on Christmas Eve with beef gravy and petite pois (tiny sweet peas). -- posted by shopkeepervicki

Sugared Cranberry Gorp

Sun, 01 Mar 2009 18:16:35 -0500

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 pace. I hope you enjoy it. -- posted by Jess4Freedom

Easy Pleasing Extra Lean Meatloaf

Wed, 08 Apr 2009 02:14:36 -0400

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. -- posted by Chef #1210028

Baked Sausage-Stuffed Jumbo Pasta Shells

Wed, 29 Apr 2009 11:58:28 -0400

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 Delish-Dish" in their pantry.To stay true to the original recipe, therefore, I shall post the recipe as it appears in Canadian Living.. I like the recipe because of the ease with which ingredients combine to produce an interestingly flavourful filling. Can be used as a main course, or appetiser. -- posted by TOOLBELT DIVA

Creton - Canadian Pork Pate

Thu, 18 Jun 2009 01:08:57 -0400

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 -- posted by Chef Roger too

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

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. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Moist Cornbread Muffins

Mon, 26 Oct 2009 13:13:00 -0400

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. -- posted by Red Jenny

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

Tourtiere Du Quebec (French-Canadian Meat Pie)

Thu, 03 Dec 2009 13:51:35 -0500

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious. -- posted by French Canadian Chef

Homemade Turkey Stuffing

Wed, 23 Dec 2009 11:18:42 -0500

This is truly a crowd pleaser and holiday favorite and have been making it for years now. People like it as it is crispy and absorbs turkey gravy to make a wonderful combination. They also like it as it is NOT cooked inside the bird, but on its own in is own pan. Easy to make, great tasting, great addition to the traditional turkey meal either at Thanksgiving or Christmas. It came from a gourmet cooking class. -- posted by Chef #1412755 - Lamber