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Canada Cooks!

Canadian cooking rocks! And it's all here ... recipes from Canadian magazines and newspapers, recipes from Canadian cookbooks, recipes from Canadian restaurants, recipes from Canadian food companies, recipes from FoodNetwork-Canada personalities, recipes for classic Canadian dishes too. I'm proud to be a Canadian and I'm delighted to share these recipes I've posted and also found here on Zaar! I also hope you check out the Canadian Cooking forum here at Recipezaar!
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Taste like pumpkin pie, but super easy to make. Be careful not to over cook the base as it will dry it out. Found this in the Food & Drink magazine autumn 2003

Recipe #74303

I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.

Recipe #113173

With all of the Canadians here in Zaar, I was surprised that I could not find a copycat recipe for the Canadian fried pastry sold as Beavertails®! Strange name, I know, but they are soooo good. Anyone who has been skating on the Rideau Canal is sure to have tried one and I have even seen them being sold in Halifax. I think they have something similar in America called "Elephant Ears". I got this version of the recipe from Dough can be made in bread machine set on "dough" cycle.

Recipe #119576

1 Reviews |  By Lennie

This recipe is originally from a Canadian Living Magazine published sometime back in the 1980s; sorry, don't know exactly when.

Recipe #13812

3 Reviews |  By Lennie

Taken from Favourite Recipes From Old Prince Edward Island Kitchens; the amount of vanilla in the recipe was not specified so I'm guessing one teaspoon.

Recipe #15505

2 Reviews |  By Lennie

This fabulous-sounding drink was published in the local Toronto newspaper. Haven't tried it yet, but intend to soon; it sounds perfect for a coffee lover like myself.

Recipe #16117

7 Reviews |  By Lennie

Posted in response to a request. From "Aces", one of the Best of Bridge series of cookbooks. This recipe is easily cut in half for a small dinner party.

Recipe #16344

28 Reviews |  By Lennie

Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.

Recipe #16533

6 Reviews |  By Lennie

Posted in response to a request; I would be tempted to add a lot more seasonings.

Recipe #18423

4 Reviews |  By Lennie

Here's a different dish, suitable for a snack or appetizer, lunch, or a light dinner. It's based on a Canadian Living recipe.

Recipe #20969

6 Reviews |  By Lennie

Found in an older issue of Chatelaine magazine; posted in response to a request for fennel recipes. I haven't tried this myself.

Recipe #24136

This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)

Recipe #29134

42 Reviews |  By Lennie

According to the Canadian Living Test Kitchen, this is their most requested Hallowe'en recipe. I haven't made them, but think I will this year. Sounds ghoulishly good!

Recipe #44422

1 Reviews |  By Lennie

My version of a couscous recipe from a Jean Pare holiday cookbook -- this delicious dish is very easy to prepare and makes a wonderful side dish when served beside seafood, chicken, turkey, or pork. If you want a vegetarian dish, simply substitute vegetable stock for the chicken stock. Standing time is included in the prep time.

Recipe #47005

19 Reviews |  By Lennie

Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.

Recipe #48140

1 Reviews |  By Lennie

Carrot cakes don't need nuts in them to be good! Try this version of a recipe I originally found in Chatelaine mag. Don't be put off by the length; it's no harder than any other carrot cake!

Recipe #73232

I haven't made this recipe; it's posted as a response to a request for stuffed spareribs. This is from "Chatelaine Cookbook: The Definitive Canadian Cookbook", released in the 1960s.

Recipe #83131

3 Reviews |  By Lennie

I am a great fan of my mini loaf pans, and so adapted this recipe I found while watching the Sugar tv show to make mini loaves. So cute! (And perfect for passing along to friends and neighbours, too.) You'll notice the lack of spice; the idea is for the peach flavour to come through, but feel free to add some cinnamon or nutmeg if you wish.

Recipe #84535

11 Reviews |  By Lennie

Sorry to disappoint, but the secret ingredient isn't anything exotic or special: it's just cornstarch. Yes, cornstarch. If you like your cookies to have that crispy exterior but still have a chewy interior, then this recipe is for you. It's the cornstarch that lets that happen. That's how I like my cookies and this recipe has fast become a family favourite. You can use regular chocolate chips in these, but it really is worth it to chop up some great chocolate instead. Thanks to Anna Olson of the Sugar tv show for the great tip.

Recipe #85708

2 Reviews |  By Lennie

Posted on behalf of a request. Here in Toronto (which has a large Portuguese community), every Portuguese food store likely sells bifana; except for the bakeries, I've seen it frequently. It's very tasty -- I've never made it, but I've bought it on occasion and eaten it at my Portuguese girlfriend's home many times as well. Bifana is regarded more as a snack than a meal. This recipe is from "Uma Casa Portuguesa" (Portuguese Home Cooking) by Carla Azevedo.

Recipe #87600

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