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    You are in: Home / Cookbooks / ZWT 4 All Chefs- Canada
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    1412 recipes in

    ZWT 4 All Chefs- Canada

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    2 Reviews |  By Maito

    The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook!

    Recipe #277681

    In the late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.There are recipes on this web site, and it's also available in most grocery stores in the aisle with the jams and jellies. I had some leftover and thought I'd find a quick oatmeal recipe using it here, and discovered there was none - thus, I'm calling this the original! It's a nice change from your regular morning oatmeal; the lemon flavor is subtle and even the tiny amount of eggs makes the texture more souffle-like. YUM! Fresh raspberries or blueberries and/or sliced almonds or chopped walnuts are good alternative toppings to the crumbled gingersnap.

    Recipe #307974

    In Ontario, ice wine must be made as a varietal wine and the grapes must be picked at -8 degrees C or colder! Artificial freezing is forbidden. Grapes must be harvested at a Brix (sugar) level of at least 32 in order to achieve Icewine designation. A high quality Icewine will measure 40 - 42 Brix and these levels usually dictate the price of Icewine. From Bouquet du Vin.

    Recipe #311800

    Posted for the Canada stop on the Summer 2008 Zaar World Tour. Everyone in British Columbia knows that these bars have zero calories during Bathtub Week! In Nanaimo, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.

    Recipe #311802

    From "Enjoying the Art of Canadian Cooking" by Jehane Benoit. This would also make a fantastic ice cream topping or cherry pie filling.

    Recipe #311811

    8 Reviews |  By mliss29

    The little kids and I have a smoothie every day at lunch and so for Zaar World Tour I thought, "well, I should try other people's smoothies and get ZWT points if I'm going to have a smoothie anyway!" Right? Well, I found out I really don't like yogurt in smoothies! But apparently everybody else does! oh well. Here's an all-fruit smoothie. The kind I like!

    Recipe #310997

    1 Reviews |  By Marlitt

    This is like a fish stew. Just delicious. Halibut fillets a pretty expensive so at times I use Haddock fillets. This recipe was from "The flavours of Canada by Anita Stewart

    Recipe #310354

    I really enjoy my soups and this is a favorite veg soup. Just serve with a nice french stick of bread. Delicious. I got the recipe from "The flavours of Canada by Anita Stewart

    Recipe #310741

    This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57).

    Recipe #300907

    From Canadian Living magazine.

    Recipe #147818

    Had this at a friend's house and loved them. Wouldn't you know, my sister went to her office collected recipes and found the recipe. Wanted to put it here before it was lost.

    Recipe #264911

    How to make it lower calorie fats

    Recipe #270136

    This came in a recent Momsense magazine. Since blueberry season just started here in Virginia, it was the perfect find for me today. It makes wonderfully tasty and healthy pops...eight 5-ounce pops to be exact. Another win in the battle to get rid of HFCS in this house.

    Recipe #310642

    Mont st. benoit is a canadian cheese, but you can substitute camembert. Use prepared pastry to make life easier if you want as well. The thing that takes the most time is making the dough.

    Recipe #310585

    This came from the calgary sun, and is a great recipe for summer, including parmesan wafers recipe using renee' fresh dressings and sauces. The roasted red pepper is actually Renee's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing & Marinade, but any brand of roasted redpepper should do, and the peppercorn sauce is Renee's Gourmet Steakhouse Peppercorn Sauce

    Recipe #310586

    How to make a greek shwarma fuse with canadian!! this is delicious From the calgary sun, this took first place in the Great Chefs City Salads contest by Eileen Campbell. the dressing used was Renee's Gourmet sweet onion vinaigrette. Time does not include marinade of 1-4 hours

    Recipe #310587

    if you cant get cranberry beer, use a fruity beer of any kind.

    Recipe #310588

    Fantastic way to broil chicken that adds that 'extra something!'

    Recipe #188328

    I found this recipe in "Quick & Easy meals" by Paula Deen. My husband and I just loved it!

    Recipe #249993

    This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!

    Recipe #251442

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