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Maple-mustard-glazed, lightly-breaded pork chops are spicy and moist and a great Canadian recipe.
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Fried dough pastries made of whole wheat flour, fried and sprinkled with cinnamon sugar, are a popular Canadian treat.
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This sweet, mellow marinade for ribs comes from Canada, where it is hugely popular! Any sauce left over after marinating and basting may be simmered until the sugar dissolves, then used as a sauce.
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Canadian style corn chowder contains lots of bacon, corn, and potatoes in a creamy base. It's a great stick-to-your-ribs meal on a cold day.
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I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.
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A well-loved brown sugar pie confection from Quebec settles out while baking to form its own crust, a gooey middle layer, and a sugary, crusty topping.
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The salmon is slow cooked, which produces a rich, smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon. The plank must be soaked overnight before use. Be sure to use wood that has not been treated with any chemicals.
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This purple moose smoothie is a tasty combination of blueberries, peanut butter, and banana that will keep you full all morning.
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Tennessee whiskey, added to barbeque sauce, is a Southern treat.
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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The Italian bitter cynar is used instead of angostura for a slightly more bitter take on a Manhattan.
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Get Cajun Spelt Recipe from Food Network