Difference between revisions of "Template:Canadian cuisine"
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imported>Anna Frodesiak (tweak) |
imported>Kevlar67 (steal spice) |
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| Line 46: | Line 46: | ||
*[[Amelanchier alnifolia|Saskatoon berry]] | *[[Amelanchier alnifolia|Saskatoon berry]] | ||
*[[Sockeye salmon]] | *[[Sockeye salmon]] | ||
| + | *[[Montreal steak seasoning|Steak spice]] | ||
*[[Goldeye|Winnipeg goldeye]] | *[[Goldeye|Winnipeg goldeye]] | ||
Revision as of 21:46, 21 November 2012
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| This article is part of the series on |
| Canadian cuisine |
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Regional cuisines |
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Religious & ethnic |
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Rituals & festivals |
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Usage
{{Canadian cuisine}}
Instructions for use
Place the template at the very top of the article, before any hatnotes and warning templates. If there is an infobox, the common standard is to place this template after it.
See also
Meals and dishes
Cuisines
- {{American cuisine}}
- {{Argentine cuisine}}
- {{Brazilian cuisine}}
- {{British cuisine}}
- {{Canadian cuisine}}
- {{Chinese cuisine}}
- {{Indian cuisine}}
- {{Italian cuisine}}
- {{Japanese cuisine}}
- {{Korean cuisine}}
- {{Moroccan cuisine}}
- {{Pakistani cuisine}}
See also
- {{Cuisines}}
- {{Meals navbox}}
| The above documentation is transcluded from Template:Canadian cuisine/doc. (edit | history) Editors can experiment in this template's sandbox (create | mirror) and testcases (create) pages. Please add categories to the /doc subpage. Subpages of this template. |
