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    You are in: Home / Cookbooks / Native American/Canadian Recipes
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    101 recipes in

    Native American/Canadian Recipes

    Recipes old and new based from or originating from Native Americans and Canadians!
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    This is an American Indian recipe. It is an easy homey side dish.

    Recipe #12260

    This corn has more flavor then any corn on the cob you will ever taste--boiled in its own husk keeps in the flavor. This how it was done in my great-great grandmothers' day.

    Recipe #12584

    1 Reviews |  By TammieV

    Taken out of "The New Native American Cooking" book in response to a thread.

    Recipe #50791

    I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy!

    Recipe #60344

    6 Reviews |  By venus2

    A Native American recipe, this unusual combination of pumpkin & chocolate makes a delicious cake. I never frost it because it doesn't last long enough!

    Recipe #68765

    I got this at Ajo, Arizona's 150th anniversary. It is credited to Mary Ann Heacock of Colorado Cactophiles. This looks like a delicious desert dessert!

    Recipe #104089

    This is used as communal Tiospaye Wakon at Calvary Cathedral in Sioux Falls, South Dakota

    Recipe #105341

    I use to go to a mall here and they had the best Indian fry bread. You could get refried beans and cheese on top or have it with melted butter and sugar and cinnamon. Either way it was so good. I found this recipe in an Indian newspaper a long time ago and it is just like I ate at the mall.

    Recipe #106868

    You could use an egg if you wanted to. Tasty bannock bread, not as sweet as zucchini bread. Traditional Cree bannock often uses 1/2 cup of raisins, which would work nicely here too added to the dry mix.

    Recipe #133257

    from the Abenaki. If you are curious about who they are see the link in the directions.

    Recipe #139330

    This recipe for Navajo Fry bread is from the Rough Rock Demonstration School in Rough Rock AZ. The Navajo people developed this to use the commodities they received from the government. In some recipes you will find that dry milk is also used. Lard was the original fat used to fry the bread.

    Recipe #160382

    I got this idea from a Native American chat group I am part of. I made this at work and it premier day I sold 5 which is pretty good. I use my Fried Bread Recipe#160307. It turns out fluffy so you have to add this on top.

    Recipe #164073

    this is a recipe from the The Great Huron Nation its a very delicious dish its finger lickin good

    Recipe #164372

    this is a great twist from normal pizza it truly is a surprise:) this is a Native American style pizza.

    Recipe #164398

    This recipe can be cooked over coals,grill or stove and oven. The original recipe called for wild onions & buffalo berries. I have adapted. The meat was also venison. You can use beef,elk, antelope, turkey or ground chicken. Instructions look complicated but very easy.

    Recipe #174079

    Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes.

    Recipe #71702

    A Native American recipe to add to you Thanksgiving table. Would be yummy with honey butter!

    Recipe #45981

    This is an adopted recipe. The original introduction stated "Bannock is a Native Indian fry bread. Simple and quick to make. This recipe comes from a magazine article. The woman who taught the author of the article to make bannock said that "rich Indians add raisins to their bannock"."

    Recipe #60224

    A very tasty Native American treat:) it was givin to me by my Native American Kallie:) I tried it out on my Rez and it was the talk of the Rez for that whole summer:)

    Recipe #164498

    4 Reviews |  By Bec

    Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared.

    Recipe #131590

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