Celtnet Canadian Recipes and Cookery, Home Page





Welcome to the Canadian Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Canadian recipes added to this site. For the most part, all these recipes originate in Canada and are either representative of traditional or modern Canadian cuisine. Otherwise they are modern recipes incorporating traditional ingredients. There are recipes here from both Anglophone and Francophone regions of Canada, as well as recipes representative of modern Canadian Fusion cookery with Chinese, Vietnames, Eastern Europeand and North African influences.

This page of Canadian recipes is brought to you by the Celtnet Americas Recipes Site:

  North America Recipes   Central American Recipes   South American Recipes
  Caribbean Recipes      


The Recipes of Canada, Canadian Foods

Map of canada, with the canadian seal and the canadian flag

Canada is a federal parliamentary democracy and a constitutional monarchy comprising of ten provinces and three territories that is situated on the North American continent. The official languages are English and French, with a number of native languages recognised as regional languages. The capital is Ottowa, with the largest city being Toronto. Canada extends from the Atlantic Ocean in the east to the Pacific Ocean in the west, and northward into the Arctic Ocean. Spanning over 9.9 million square kilometres, Canada is the world's second-largest country by total area, and its common border with the United States is the longest land border in the world. The name, 'Canada' ultimately derives from the St. Lawrence Iroquoian word kanata, meaning "village" or "settlement" which the French explorer Jacques Cartier used to describes the lands around modern Quebec. Archaeological evidence supports human presence in the Yukon territory from 26,500 years ago, and in southern Ontario from 9,500 years ago. By the late 15th century (the time of the first permanent European settlement) it is estimated that there were 500 000 aboriginal peoples, though diseases brought by European settlers (most notably influenza, measles and smallpox resulted in a decrease of between 40 and 80% in the aboriginal population). European contact begain in 1000 CE when Norsemen settled briefly at L'Anse aux Meadows in Newfoundland, though there was no further contact with Europe until 1497, when Italian seafarer John Cabot explored Canada's Atlantic coast for England. In 1534 Jacques Cartier explored the Saint Lawrence River for France. In 1583, Sir Humphrey Gilbert claimed St. John's, Newfoundland as the first North American English colony by royal prerogative of Queen Elizabeth I. The French explorer Samuel de Champlain arrived in 1603 and established the first permanent European settlements at Port Royal in 1605 and Quebec City in 1608. This established New France, with the settlers known as Canadiens extensively settling the Saint Lawrence River valley and Acadians settled the present-day Maritimes, while fur traders and Catholic missionaries explored the Great Lakes, Hudson Bay, and the Mississippi watershed to Louisiana. The English established additional colonies in Cupids and Ferryland, Newfoundland beginning in 1610 and soon after founded the Thirteen Colonies to the south and mainland Nova Scotia came under British rule with the Treaty of Utrecht (1713). Subsequent to the Seven Years War the Treaty of Paris (1763) ceded Canada and most of New France to Britain. To avert conflict in Quebec, the British passed the Quebec Act of 1774, expanding Quebec's territory to the Great Lakes and Ohio Valley. It re-established the French language, Catholic faith, and French civil law there. Following several constitutional conferences, the Constitution Act, 1867 officially proclaimed Canadian Confederation on July 1, 1867, with four provinces: Ontario, Quebec, Nova Scotia, and New Brunswick. British Columbia and Vancouver Island (which had united in 1866) and Prince Edward Island joined the Confederation in 1871 and 1873, respectively. Canada's post-war economic growth, combined with the policies of successive Liberal governments, led to the emergence of a new Canadian identity, marked by the adoption of the current Maple Leaf Flag in 1965, the implementation of official bilingualism (English and French) in 1969, and official multiculturalism in 1971. There was also the founding of socially democratic programmes, such as Medicare, the Canada Pension Plan, and Canada Student Loans, though provincial governments, particularly Quebec and Alberta, opposed many of these as incursions into their jurisdictions Finally, another series of constitutional conferences resulted in the 1982 patriation of Canada's constitution from the United Kingdom, concurrent with the creation of the Charter of Rights and Freedoms.

Canada ranks amongst the world's most highly-developed nations, with a diversified diversified economy that is reliant upon its abundant natural resources and upon trade (most especially with the USA). Canada is a member of the G7, G8, G20, NATO, OECD, WTO, Commonwealth of Nations, Francophonie, OAS, APEC, and UN. With the sixth-highest Human Development Index globally, Canada has one of the highest standards of living in the world.

In terms of its cuisine, Canadian food varies widely depending on the regions of the nation. The three earliest cuisines of Canada have First Nations, English, and French roots, with the traditional cuisine of English Canada closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the winter provisions of fur traders (particularly fish and game meats). With subsequent waves of immigration in the 18th and 19th century from Central, Southern, and Eastern Europe, and also from China, the regional cuisines were subsequently augmented. Thus the cuisines of Canadian cities are some of the most diverse in the world.



The alphabetical list of Canadian recipes follow (limited to 100 recipes per page). There are 108 recipes in total:


Image link to the New Year/Hogmanay Recipes section of the site

New Year/Hogmanay Recipes

New Year and Hogmanay recipes throughout the ages. Classic Hogmanay and New Year foods.

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Apple Nut Bread
     Origin: Canada
Deep-fried, Battered, Cuban Oregano
     Origin: Canada
Pâté Chinois
(Chinese Pie)
     Origin: Canada
Bacon and Onion Mini Quiches
     Origin: Canada
Féves au Lard à l'Ancienne
(Traditional Baked Beans)
     Origin: Canada
Pain d'Orignal
(Moose Meatloaf)
     Origin: Canada
Baked Salmon
     Origin: Canada
Fiddlehead and Cashew Nut Stir-fry
     Origin: Canada
Pain de Viande
(Venison Meatloaf)
     Origin: Canada
Baked, Spiced, Red Cabbage
     Origin: Canada
Fiddlehead Quiche
     Origin: Canada
Perdrix Miel et Dijon au Four
(Honey and Mustard Baked Partridge)
     Origin: Canada
Baked, Stuffed, Veal
     Origin: Canada
Fiddlehead Sauté
     Origin: Canada
Petits Pâtés au Thon
(Tuna Tartlets)
     Origin: Canada
Bass in Ale Sauce
     Origin: Canadian
Fiddleheads à la Mornay Flan
     Origin: Canada
Pickled Spruce Tips
     Origin: Canada
Beetroot Relish II
     Origin: Canada
Fiddleheads in Dijon Sauce
     Origin: Canada
Pickled Spruce Tips Rémoulade Sauce
     Origin: Canada
Beignes de Noël
(Christmas Doughnuts)
     Origin: Canada
Filets de Morue au Fromage
(Cod Fillets with Cheese)
     Origin: Canada
Plain Pickled Fiddleheads
     Origin: Canada
Bladderwrack Tea
     Origin: Canada
Fireweed Shoots
     Origin: Canada
Pouding aux Bleuets
(Blueberry Pudding)
     Origin: Canada
Boiled and Buttered Fiddleheads
     Origin: Canada
Fried Fiddlehead Ferns with Parsley and Garlic
     Origin: Canada
Pouding aux Pommes
(Canadian Apple Pudding)
     Origin: Canada
Bread and Butter Pickle Fiddleheads
     Origin: Canada
Gâteau au Sucre à la Crème
(Fudge Cake)
     Origin: Canada
Pouding Chômeur
(Chomeur Pudding)
     Origin: Canada
Cailles aux Canneberges
(Quail with Cranberries)
     Origin: Canada
Gluten-free Cardamom, Orange and Plum Cakes
     Origin: Canada
Pressure Cooker Barley Casserole
     Origin: Canada
Canadian Fruit Chutney
     Origin: Canada
Grilled Marsh Samphire Salad
     Origin: Canada
Pressure Cooker Canadian Beef Stew
     Origin: Canada
Canadian Glazed Fruit Cake
     Origin: Canada
Honey Mustard Sauce
     Origin: Canada
Pressure Cooker Cinnamon Apple Flan with Maple Syrup
     Origin: Canada
Canard aux Fruits
(Duck with Fruit)
     Origin: Canada
Individual Christmas Cakes
     Origin: Canada
Pressure Cooker Custard Dessert
     Origin: Canada
Cardamom, Orange and Plum Cakes
     Origin: Canada
Jalapeño Jelly
     Origin: Canada
Pressure Cooker French Canadian Split Pea Soup
     Origin: Canada
Cashew Nut Stuffing
     Origin: Canada
Jambon au Sirop D'Erable
(Ham with Maple Syrup)
     Origin: Canada
Pressure Cooker Lemon Cheesecake
     Origin: Canada
Casserole d'Aigelfin
(Haddock Casserole)
     Origin: Canada
Lanières d'Orignal à la Stroganoff
(Strips of Moose Stroganoff)
     Origin: Canada
Pressure Cooker Old-fashioned Baked Beans
     Origin: Canada
Casserole de Bison
(Bison Stew)
     Origin: Canada
Lanières de Chevreuil à la Stroganoff
(Strips of Venison Stroganoff)
     Origin: Canada
Pressure Cooker Rich Rice Pudding
     Origin: Canada
Casserole de Poisson à Chair Blance
(Casserole of White Fish)
     Origin: Canada
Lapin au Cidre II
(Rabbit with Cider II)
     Origin: Canada
Quick Marinated Fiddleheads
     Origin: Canada
Chestnut and Chocolate Ice Cream
     Origin: Canada
Lapin Chasseur
(Hunter-style Rabbit)
     Origin: Canada
Quick, Sour, Fiddlehead Pickles
     Origin: Canada
Chevreuil à la Bourguignonne
(Venison Bourguignonne)
     Origin: Canada
Magrets de Canard Poêlé Sauce a l'érable
(Seared Duck Breasts with Maple Sauce)
     Origin: Canada
Rhubarb Gumdrop Fruit Cake
     Origin: Canada
Chocolate Hazelnut Torte
     Origin: Canada
Mango Sauce and Raisin Cookies
     Origin: Canada
Rhubarb Juice II
     Origin: Canada
Chocolate-ginger Boiled Puddings
     Origin: Canada
Maple and Cranberry Hot Cross Buns
     Origin: Canada
Rhubarb Nut Bread
     Origin: Canada
Classic Brandied Gravy
     Origin: Canada
Maple Carrot Salad
     Origin: Canada
Rhubarb Sauce
     Origin: Canada
Cod Sound Pie
     Origin: Canada
Maple-roasted Pork with Greens
     Origin: Canada
Rhubarb Sauce and Raisin Cookies
     Origin: Canada
Country Sage Stuffing
     Origin: Canada
Mijoté du Chasseur
(Hunter's Stew)
     Origin: Canada
Rice and Fruit Stuffing
     Origin: Canada
Cream of Fiddlehead Soup II
     Origin: Canada
Minted Racks of Lamb
     Origin: Canada
Rice Flour Bread
     Origin: Canada
Creamed Fireweed
     Origin: Canada
Mushrooms and Puy Lentils with Bean Purée
     Origin: Canada
Roast Cod with Sea Beans and Oyster
     Origin: Canada
Cretons
     Origin: Canada
Newfoundland Seafood Pie
     Origin: Canada
Salade de Lapsane et de Carotte
(Nipplewort and Carrot Salad)
     Origin: Canada
Croquettes de Samoun
(Salmon Croquettes)
     Origin: Canada
Omelette à la Lapsane
(Nipplewort Omelette)
     Origin: Canada
Serrated Wrack Tea
     Origin: Canada
Croustade aux Pommes et a l'érable
(Apple Crumble with Maple Syrup)
     Origin: Canada
Orange and Cranberry Sauce
     Origin: Canada
Shipwreck
     Origin: Canada
Cuissot de Castor
(Haunch of Beaver)
     Origin: Canada
Orange-glazed Ham with Mustard Cream
     Origin: Canada
Curried Fireweed Shoots
     Origin: Canada
Orignal à la Bourguignonne
(Moose Bourguignonne)
     Origin: Canada

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The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

The Art Of Preparing Tea

By Jenny Tompsona | Published 2011-12-02 06:24:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

In many cultures, serving tea is an artform. Learn more about tea.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

K Cups Are Available In Many Flavors

By Jenny Tompsona | Published 2011-12-13 05:52:32 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups make brewing coffee easy. Learn more about k cups and Keurig coffee makers.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Simple Salmon Recipe For All Occasions

By Matthew Monnette | Published 2011-12-01 08:23:10 | 2011 Recipes and Cookery Articles |

Recipe Information: 35

Salmon is one of the most versatile fish in the world of cooking. Found in almost every market, fresh from the daily catch, it can be prepared in a number of ways, from extravagant and flavourful main dishes in classy restaurants, to a simple lunch in the nearest shack by the ocean shore.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!


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