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Fff

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https://www.foodnetwork.ca/canada-day/holidays/blog/12-truly-canadian-recipes/29973/

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The perfect mixer to mask the taste of home-made beverage during banning, Ginger Ale became a booming success during the 1920s and saw the high price of 35 cents for a 355ml bottle. During the 1930s, Canada Dry introduced Club Soda and Tonic Water. In the 1950s and 1960s, Canada Dry was the first major soft drink company to introduce sugar-free soft drinks and put soft drinks in cans.

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How to make Beaver tails / Comment faire des Queues de Castor

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1 ¾ cups pumpkin purée (or any fruit/vegetable purée of choice)
4 ½ cup gluten free flour
4 tsp baking powder
½ cup Almond Milk
¼ cup maple syrup
¼ cup coconut oil (add more if cooking in a larger pan)
¼ cup coconut sugar
1 tbsp cinnamon

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Some people may be horrified at the idea of ​​eating the tail of a semi-aquatic rodent. But the sweet beaver remains that Canadians eat are not drawn from the beavers. Instead, they are large oars of whole wheat pasta, fried in crisp golden. The end product is often soaked in toppings such as cinnamon-sugar, chocolate, whipped cream and maple butter.

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How To Make A Canadian Butter Tart || Le Gourmet TV Recipes

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Poutine: From rural Quebec delicacy to national icon. Here's where it all started | We Are The Best

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Butter tarts are so simple, but oh so good. They’re made by taking flaky pastry shells and filling them with a butter, sugar and egg filling. This is traditional Canadian food at its best, and you’ll be craving these long after you’ve left the country.

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It isn't honey. It's, Maple Syrup.

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The drink is made from vodka, tomato juice, mix of spicy spices and a touch of English sauce. It is served in a large glass with the edges covered with salt, accompanied by a slice of lemon and a small stalk of celery. The taste reminiscent of Blood Mary, but the Canadian version is spicier and stronger.

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Icewine is a delicious drink, sweet, liquour and it is consumed icy and as a dessert.

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Poutine is a French-Canadian classic that is served across Canada. It's a hearty dish of French fries, fresh cheese curds, and brown gravy. It's famous for its "day after" curative powers, and crowds of revelers can be found digging into piping hot bowls of the stuff late at night or later the next day in Montreal and the rest of Quebec, not to mention many parts of Canada and border states in the U.S.

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100 g of snail type pasta
½ cup (tea) fresh cream
2 tablespoons grated Parmesan cheese
1 pinch of nutmeg powder
salt and freshly ground black pepper to taste

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Poutine Ingredients

1-2 large Idaho potatoes

1/2 tbsp. vegetable oil

1/2 clove minced garlic

1/2 tbsp. minced onion

1/2 cup beef stock

1 tbsp. ketchup

1/2 tbsp. cider vinegar

1/2 tbsp. peppercorns

1/2 tsp. Worcestershire sauce

1/2 tbsp. unsalted butter

1/2 tbsp. flour

1 cup chedder cheese curds

Kosher salt and black pepper to taste

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Caeser Drink Recipe - Learn How to Make a Bloody Caesar