Recipes from Canadian cuisine

Course:
appetizer
beverage
breakfast
cake
condiment
dessert
entree
lunch
salad
sandwich
sauce
side dish
snack
soup
steak
stew

Base:
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison

Difficulty:
Easy
Intermediate
Difficult
Expert

Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Choose from list
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday:
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health:
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

Search Recipes

Course	Base	Ethnicity	Preparation Time	Keywords

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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	Canadian cuisine recipe
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
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