This is a 'Cooking light' recipe that uses the classic beef pastrami on grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Use a whole center-cut...
A friend of our family use to make this dish when sweet potatoes are in season. I think its a traditional Canadian recipe. Our friend has a sister that lives in Toronto and gave her the recipe.
Friedel described these in a Canadian-themed thread, and really sparked my curiousity. I found this recipe on a copycat site, and these sound like something amazing. Just don't plan on any intense kissing...
This is a great weeknight recipe as it is ready in 15 minutes! I like it with tilapia but you may substitute Boston bluefish or red snapper. It goes great with couscous and a green vegetable side dish,...
My friend prepared this meal for us one evening and I included it in our Family Recipe Book; it remains a favourite. Tastes very rich but very low fat and so easy to prepare. i followed some and added...
This recipe is by David Veljacic a Canadian BBQ Champion. You need time to marinade the salmon overnight in the fridge. It is a fantastic recipe. Please read the review by Wayne in Vancouver -I am sure...
First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it...
Pickerel(or walleye) is one of our favourites- a very sweet fish, and if we're lucky it goes straight from the river to the pan. You could substitute sole if you like. A variation of a Canadian Living...
My mom always made these for special occasions. They are so delicious and make a very impressive presentation. Time to make includes the two hours to chill the crepe batter.
The sweet dark flavour of teriyaki is an ideal match for salmon. This is an easy appetizer, perfect to pick up and enjoy with a glass of sparkling wine. By using a centre cut of salmon your skewers will...
I prepared us a special seafood meal for 2. It is very easy to add more and make it for as many as you want. I served with roasted potatoes, green beans.
I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.
This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.
Few things say Canadian more readily than salmon and wild rice. Combined with flaky phyllo pastry, earthy mushrooms and tender spinach, the patriotic duo is transformed into a heavenly package designed...
We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com.
Jam filled cookies, traditionally from Eastern Canada but popular around the world. Some know this as a Christmas cookie but it's good any time of year.
An East Coast tradition (although typically made with salt cod), these fresh patties are a tasty addition to your weeknight supper repertoire. Serve with steamed mixed veggies or salad for a nutritious...
I got this particular recipe from Kid Cooking- A very Slightly Messy Manual (Kidz Klutz Press). It's a doozy. I've had people tell me they'd go into a diabetic coma for just one more. They're good. They're...
This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note...
This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.
My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!
My mother has been making this since I was a kid (About 10 years) We eat it on crackers. I Have to make alot for the kids. Its a nice snack item to keep around.