Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia...
Author: CountryLady
Make and share this Martha Stewart's Shrimp Kabobs with Lemon and Cilantro recipe from Food.com.
Author: Derf2440
An East Coast tradition (although typically made with salt cod), these fresh patties are a tasty addition to your weeknight supper repertoire. Serve with...
Author: howre you h.
This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make...
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...
Author: Jeff Hixson
This recipe came from the Vancouver Sun Newspaper about 40 years ago. I was recently given this recipe to try. Well worth the work!
Author: oilpatchjo
Make and share this Honey Curry Sole Fillet recipe from Food.com.
Author: Izzy Knight
An appetizer. Ham squares. This recipe came from my Aunt Barb and is very popular and so easy! (Always buy packaged ham for this.)
Author: ToffeeBee
The thick, gooey cinnamon filling in bakery sticky buns can be yours to use at home - this recipe came from one of our local bakers and works well for...
Author: YummySmellsca
Make and share this Crispy Basa Fish & Shrimp recipe from Food.com.
Author: Derf2440
"The Love of Baking"is where this recipe came from. Once I didn't have eggs and so I used Eggs Whites and then put the whole bag of chocolate chips in...
Author: oilpatchjo
Make and share this Shrimp Goat Cheese Salad in Romaine recipe from Food.com.
Author: Derf2440
Make and share this Simple Mustard Salmon recipe from Food.com.
Author: Dancer
We have put up this Pepper Jelly recipe many times each time is no fail. A beautiful jelly for crakers with cheese, chicken, fish or pork. Very easy to...
Author: oilpatchjo
Wonderful taste, serve with roast potatoes and green beans. (30 minute marinating time not included in cook time) from Cooking light
Author: Derf2440
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable...
Author: YummySmellsca
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
Author: YummySmellsca
Now that I'm engaged to a Newfie, I have started learning the "old family recipes", as well as some new words... Anyhow, this is the dressing that Newfoundlanders...
Author: Wreckage
This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!
Author: Derf2440
This recipe comes from Snack Attack Kids Cookbook. I make these on Saturday nights just for my mom and grandma Andy, we enjoy them with a little salsa...
Author: Dinglebop
These recipes and tips are on the side of a Canada corn starch box. I have always used this product and I have never had it fail me. Although it is called...
Author: oilpatchjo
...
These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.
Author: CHEF GRPA
This is a recipe that tastes great especially with any white fish.... example. bass, pickerel, cod, basa, etc. it takes very little preparation and it...
Author: CHUZLOVE
A quick to prepare delicious glaze made with ingredients that most people have on hand at all times.
Author: Chef Sharon 15
Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed broccoli. Can easily be made less for...
Author: Derf2440
Make and share this Milk Chocolate Fudge Crackles recipe from Food.com.
Author: oilpatchjo
Make and share this Baked Stuffed Shrimp recipe from Food.com.
Author: Iowahorse
This is my own spin on my French-Canadian grandmother's pea soup. It's actually about the same, I just never use green split peas because I don't like...
Author: Transylmania
Chatelaine magizine says: "You've told us that a block of cheese and a package of bacon are staples in your kitchen pantry. Keep this easy toss in mind...
Author: Annacia
Like the best cinnamon toast ever - but with the health properties of pumpkin seeds! Makes 2 cups, 8 1/4-cup servings
Author: YummySmellsca
An elegant and tasty appetiser: who doesn't like smoked salmon? These Smoked Salmon Crostini - or small toasted rounds of bread - topped with smoked salmon...
Author: bluemoon downunder
Unable to find my go-to recipe for wild rice casserole, I adapted Creamy Wild Mushroom and Wild Rice Casserole (Thank you, SarasotaCook, couldn't have...
Author: MA Blossom
Make and share this Northern Pike in Wine Sauce recipe from Food.com.
Author: Chocolatl
I like to serve a jelly salad at all my dinner parties and I,m always looking for new ones . I found this one in the Trinity South Womens Institute cookbook....
Author: DotM7037
Just made this the other day when we had company down. the rub that's on there along with the smoke infused from the charcoal make this a great tasting...
Author: Chef Ryoni
This is the recipe that we use at my school cafeteria for chocolate chip cookies. They must be the best chocolate chip cookies I have ever had! If you...
Author: krazy chef 123
It sounds crazy, but it's a terrific way to cook salmon. The method is over 5000 years old developed by the Haida Nation of the pacific northwest. The...
Author: Paul Elliott
Make and share this Maple Glazed Salmon recipe from Food.com.
Author: dandelionleaf
Make and share this Swordfish With Raisins and Pine Nuts recipe from Food.com.
Author: Dancer
A recipe from the cookbook "Ricardo- Meals for every occassion", sent to me by Katzen in the cookbook swap. Ricardo is a well known Canadian Chef. Thankyou...
Author: Jubes
Salmon is the "perfect fish"; it crawls with Omega acids, is delicious in all aspects, and when done in an "ancient" way over flames, really surpasses...
Author: John DOH
A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you.
Author: Sageca