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    You are in: Home / Cookbooks / Worldly recipes---Canada
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    22 recipes in

    Worldly recipes---Canada

    Tradional recipes of Canada, orginally my contributions for the 2005 Zaar World Tour to Canada but now for those to enjoy and savor authentic Canadian cusine.
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    Try this sauce over your next apple pie....A easy way to dress up a baked frozen pie that will make it look home made!

    Recipe #139910

    3 Reviews |  By LAURIE

    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.

    Recipe #139915

    7 Reviews |  By LAURIE

    This is from another web site but is so awesome tasting that you will want to try it for sure!!! And its sooooo simple!! If the glaze is prepared ahead of time it will thicken, just reheat it in the micro until it melts and then use it. UPDATE:::Made this again the other day and DID marinate it. I made the sauce, added the pork and popped in the fridge for 2 hours, took out the pork and put on the grill and microwaved the sauce, if you dont heat the sauce it will be WAY too sticky for the grill and believe me you will have a mess! I have also done this with some very thick (1 1/2 inch) cook out style pork chops and they were super too!

    Recipe #138299

    Check out the variations for additional ideas on flavors.

    Recipe #137974

    This is my copycat recipe for the Canadian version of Elephant Ears, often called or sold as the tail of a buck toothed animal. Try them with garlic and butter or chocolate syrup or a fruity jam. A lot of steps but not so overly time consuming that they are not worth the little extra effort!!! Enjoy them!! I don't have an idea how many this makes as the kids eat them faster than they can be fried.

    Recipe #137981

    1 Reviews |  By LAURIE

    This is an interesting variation on traditional Asian style chicken wings. The addition of pure maple syrup lends a Canadian flair that really gives these appetizers a unique flavor. This comes from a Canadian web site.

    Recipe #137982

    1 Reviews |  By LAURIE

    Comfort food at its finest. Serve with a salad and crusty bread for supper or lunch.

    Recipe #137928

    A friend from the Lake Superior region gave me this recipe that she got out of a local cookbook. I don’t like fish but the combination of ingredients is interesting. Posting for the Zaar World Tour to Canada.

    Recipe #137929

    1 Reviews |  By LAURIE

    Simple and easy and very different, especially if you are not accustomed to wild rice. Wild rice is not a rice but a grain, but is usually found with the rice in the story but the best wild rice it that that you get from Canada or the north woods of Wisconsin or Minnesota. Cooking time is chilling time.

    Recipe #137930

    1 Reviews |  By LAURIE

    Easy breakfast casserole, made the night before then baked. Sweet, with no meat or vegetables in it but feel free to serve it with crisp bacon or Canadian bacon or sausage. Cooking time doesn’t include overnight chilling.

    Recipe #137931

    1 Reviews |  By LAURIE

    Use only pure maple syrup with these. Great as a dessert or breakfast/brunch side dish.

    Recipe #137932

    Super simple dessert with only 3 ingredients! For an even better treat, top it with a fresh soft fruit in natural syrup or a brandy nut sauce.

    Recipe #137933

    3 Reviews |  By LAURIE

    Great topper for pancakes, waffles or hot cereal, but equally good as a side dish on its own.

    Recipe #137934

    This is great with pancakes, french toast, waffles, you name it!

    Recipe #14107

    1 Reviews |  By LAURIE

    Another savory Canadian pie, this one from Saskatchewan. This one is traditionally served on Christmas Eve after midnight mass or as a festive Sunday night supper. Loaded with meat and spices this is a very filling and hearty dish.

    Recipe #137936

    A tourtie're is a savory French Canadian pie. Originally this was made in a cast iron pot over coals. This recipe is made in the oven. The unique part of this recipe is that the topping us poured over the inside of the pie after it is cooked. This is great for brunch or a hearty breakfast. Personally I would love to try this in the cast iron over the campfire and as soon as I do will report how it works.

    Recipe #137937

    1 Reviews |  By LAURIE

    From a Canadian maple syrup web site. These sound delightful and unique. Cant wait to try them.

    Recipe #137957

    1 Reviews |  By LAURIE

    This comes from a Canadian web site, here is what was said about these herbs:These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district."

    Recipe #137958

    1 Reviews |  By LAURIE

    For those of us who dont currently have snow, we will either have to wait or substitute crushed ice for this recipes. Sounds like something that could be really yummy and fun for the kids to "help" out with, although they should be supervised carefully with the hot liquid.

    Recipe #137961

    12 Reviews |  By LAURIE

    From a Canadian website and posted for the Zaar World Tour to Canada. This is a different way to cook eggs and a yummy one at that! It sure is simple enough. *UPDATE* to the hype about this recipe! A non stick pan is a MUST..once I did these over the campfire in cast iron and burned the heck out of the syrup, BUT that may have been my fault! YES I have done brown and serve sausages in the pan with the syrup, just add a little more syrup. AND I have even done the sausages with some thinly sliced apples in a little butter and the syrup, cooked til tender then add the eggs and a little more syrup. I personally don't like fried eggs or runny yolks, so for my portion I tend to break the yolk and loosely scramble the egg before dropping it in the hot syrup.....then I just let it cook kind of like and omelet with out mixing it too much until it sets then dump the whole thing on the waffle! In a pinch we have this with frozen french toast BUT it is so much better with a nice fat crunch eggo!

    Recipe #137962

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