| Dish Name |
Comments |
All Canadian Coffee
Submitted by Chef |
Canadian cuisine recipe |
Bannock (scone)
Submitted by Chef |
Canadian cuisine recipe |
Canada War Cake
Submitted by Chef |
Canadian cuisine recipe |
Canadian Bacon and Cheddar Puff
Submitted by Chef |
Canadian cuisine recipe |
Canadian Bacon and Sauerkraut Pizza
Submitted by Chef |
Canadian cuisine recipe |
Canadian Bacon Pizza
Submitted by Chef |
Canadian cuisine recipe |
Canadian Bagels
Submitted by Chef |
Canadian cuisine recipe |
Canadian Baked Eggs
Submitted by Chef |
Canadian cuisine recipe |
Canadian Brown Bread
Submitted by Chef |
Canadian cuisine recipe |
CANADIAN CHEESE SOUP
Submitted by Chef |
Canadian cuisine recipe |
Canadian Cipate (C-Pout)
Submitted by Chef |
Canadian cuisine recipe |
Canadian Cookie Treats
Submitted by Chef |
Canadian cuisine recipe |
Canadian Corn Chowder
Submitted by Chef |
Canadian cuisine recipe |
Canadian Cottage Cheese Cake
Submitted by Chef |
Canadian cuisine recipe |
Canadian Croissant Sandwich
Submitted by Chef |
Canadian cuisine recipe |
Canadian Date Squares
Submitted by Chef |
Canadian cuisine recipe |
Canadian Flapjacks
Submitted by Chef |
Canadian cuisine recipe |
Canadian Grape Jelly
Submitted by Chef |
Canadian cuisine recipe |
Canadian Honey Drops
Submitted by Chef |
Canadian cuisine recipe |
Canadian Indian (Sioux) Fish Chowder
Submitted by Chef |
Canadian cuisine recipe |
Canadian Lemon Bread
Submitted by Chef |
Canadian cuisine recipe |
Canadian Living Chicken Tortilla Soup
Submitted by Chef |
Canadian cuisine recipe |
Canadian Living Seafood Chowder
Submitted by Chef |
Canadian cuisine recipe |
Canadian Maple Bars
Submitted by Chef |
Canadian cuisine recipe |
Canadian Maple Cream Pie
Submitted by Chef |
Canadian cuisine recipe |
Canadian Maple Dumplings
Submitted by Chef |
Canadian cuisine recipe |
Canadian Maple Syrup Tarts
Submitted by Chef |
Canadian cuisine recipe |
Canadian Mushroom
Submitted by Chef |
Canadian cuisine recipe |
Canadian Provolone Mushroom Sandwiches
Submitted by Chef |
Canadian cuisine recipe |
Canadian Punch
Submitted by Chef |
Canadian cuisine recipe |
Canadian Shortbread
Submitted by Chef |
Canadian cuisine recipe |
Canadian Style Bacon
Submitted by Chef |
Canadian cuisine recipe |
Canadian Summer Pudding
Submitted by Chef |
Canadian cuisine recipe |
Cape Breton Oatcakes
Submitted by Chef |
Anne's note: I prefer the savory version as it is closer to the original Scottish version; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food processor for a few
seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with
Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a cookie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a cooked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years." |
Crab Custard With Lemon Butter Sauce
Submitted by Chef |
Canadian cuisine recipe |
Deluxe Peas
Submitted by Chef |
Canadian cuisine recipe |
Flapper Pie
Submitted by Chef |
"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus. |
French Canadian Pea Soup
Submitted by Chef |
Canadian cuisine recipe |
Mock Duck
Submitted by Chef |
"Today a nonstick frypan works well, but just as in the 30s, a black cast iron one is great, too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls. |
Mulled Cider
Submitted by Chef |
Canadian cuisine recipe |
Potato Scones
Submitted by Chef |
Canadian cuisine recipe |
Quebec Apple Dumplings
Submitted by Chef |
Canadian cuisine recipe |
Quebec Poached Salmon
Submitted by Chef |
Canadian cuisine recipe |
Quebec Tourtiere
Submitted by Chef |
Canadian cuisine recipe |
Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads)
Submitted by Chef |
Canadian cuisine recipe |
Tourtiere A La Ouananiche (lac St-jean Salmon Pie)
Submitted by Chef |
Canadian cuisine recipe |
Tourtiere De Quebec (quebec Pork Pie)
Submitted by Chef |
This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. |
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