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Pâté chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine .
Elsewhere in Quebec and the rest of Canada, this variety of tourtière is sometimes referred to, in French and in English, as Tourtière du Lac-Saint-Jean or tourtière saguenéenne to distinguish it from the varieties of tourtière with ground meat. In the Saguenay-Lac-Saint-Jean area, however, the varieties of tourtière with ground meat are ...
Pâté chinois—pâté consisting of a layer of ground beef at the bottom, either whole kernel or creamed corn in the centre and mashed potatoes on top; Pizza-ghetti— a combination meal commonly found in fast food or family restaurants, another variety is the Pizza-caesar [48] [49]
Canadian Chinese cuisine (French: Cuisine chinoise canadienne) is a cuisine derived from Chinese cuisine that was developed by Chinese Canadians.It was the first form of commercially available Chinese food in Canada.
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Pâté chinois—mashed potatoes, ground beef and creamed corn. Pets de sœurs—" pastry filled with butter and brown sugar, rolled, sliced and baked. Ploye—pancake-like mix of buckwheat flour, wheat flour. Pouding chômeur—poor man's pudding. Poutine râpée—boiled potato dumpling with a pork filling. Poutine à trou—baked apple ...
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Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada.This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec.