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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    a cinch to make Serve with jasmine rice for an authentic Thai meal Makes 4 servings tip If using wooden skewers soak in water for at least an hour to prevent skewers from burning Ingredients 1 3 cup light soy sauce 75 ml 1 4 cup peach nectar 50 ml 3 tbsp lime juice 45 ml 2 tbsp chopped fresh coriander 30 ml 1 tbsp each sesame oil and vegetable oil 15 ml 1 4 tsp dried red chilli pepper flakes 1 ml 24 jumbo shrimp with tails leave shell on if desired 24 4 Ontario peaches pitted and cut into chunks 4 4 green onions cut into 1 1 2 inch 3 5 cm lengths 4 1 red pepper cut into chunks 1 1 lime quartered 1 1 tsp fish sauce optional 5 ml cooked rice Directions In small bowl combine soy sauce peach nectar lime juice coriander sesame and vegetable oils fish sauce and chili peppers In large bowl or plastic zip lock bag toss shrimp peaches green onion and red pepper with half of dressing reserve remainder for basting marinate in refrigerator approximately 30 minutes On skewers alternate shrimp with peaches green onion red pepper and lime

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=0r0y6z1x1t0t (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    1 tbsp soy sauce 15 ml 1 tbsp minced gingerrool 15 ml 1 tsp sesame oil 5 ml 8 green onions 8 2 cups Ontario peaches pitted and thickly sliced 500 ml 1 lb scallops 500 g Directions In a bowl whisk miso rice vinegar water soy sauce ginger and sesame oil Set aside Cut white and light part of green onions into 1 1 2 inch 3 5 cm

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=3y3f3r5p3j0l (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    for one hour Refrigerate at least two hours or overnight before serving A Bain Marie is the French term for water bath It means to place a container pan bowl soufflé dish etc of food in a large shallow pan of warm water which surrounds the food with gentle heat The food may be cooked in this manner either in an oven or on top of a range This technique is designed to cook delicate dishes such as custards sauces and savory mousses without breaking or curdling them It can also be used to keep cooked foods warm Ingredients Crust 1 cup finely crushed Amaretti cookies one 200 g package 250 ml 3 tbsp melted butter 45 ml 2 tbsp brown sugar 30 ml 2 tbsp all purpose flour 30 ml Filling 1 2 lb cream cheese at room temperature 250 g 1 2 lb Mmscarpone at room temperature 250 g 1 3 lb sugar 75 ml 2 eggs 2 3 ripe Ontario peaches peeled pitted and crushed 3 Garnish 2 ripe Ontario peaches thinly sliced for decorating 2 sugar Directions Preheat the oven to 350 F 180 C and place oven rack in centre position In a medium sized bowl mix cookie crumbs melted butter brown sugar and flour Divide crumb mixture evenly among 8 ramekins about 2 tbsp 30 mL each pressing into bottoms Place ramekins on a baking sheet and bake for 8 minutes Remove from oven and let cool Lower the oven temperature to 325 F 160 C With a mixer or a wooden spoon combine the cream cheese and mascarpone Add sugar beat in eggs one at a time and mix until smooth Add the crushed peaches to the cheese mixture and stir to combine Divide mixture evenly among each ramekin spooning cream cheese filling

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=2x1n8f5d6a7x (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    from a handful of cherries Recipe compliments of choosecherries com 4 servings Ingredients 2 cups low fat milk 1 for nutrition analysis 500 mL 1 4 tsp salt 1 mL 1 cup old fashioned rolled oats 250 mL 2 3 cup mixed dried berries and cherries red tart cherries blueberries and strawberries 160 mL 1 8 tsp ground cinnamon 2 pinches 2 tsp packed brown sugar 10 mL 1 2 cup low fat milk 1 for nutrition analysis 125 mL 4 tsp chopped toasted pecans or walnuts optional 20 mL Directions Bring 2 cups milk and the salt to boil in a medium saucepan Stir in dried oats then stir in dried berries and cherries and cinnamon Reduce heat Simmer uncovered for 5 minutes stirring occasionally Remove from heat To serve spoon oatmeal into bowls Pour 2 tablespoon 30mL milk over each serving Sprinkle with brown sugar and if desired nuts To toast nuts Preheat oven to 350 F 175 C Spread nuts in a single layer in a baking pan Bake about 8 minutes or until lightly toasted Cool nuts before chopping Nutritional Info Nutrition Facts per 1 2 cup 125 mL serving 219 calories 3 g total fat

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=9w2b2m7q5h7w (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    Ontario peaches 1 5 L 4 cups quartered and pitted Ontario prune plums 1 L 1 3 cup brown sugar 75 mL 1 tbsp lemon juice 15 mL 1 2 tsp ground ginger 2 mL 1 4 cup all purpose flour 60 mL Cobbler Topping 1 cup all purpose flour 250 mL 1 3 cup granulated sugar 75 mL 2 tsp baking powder 10 mL 1 4 tsp baking soda 1 mL pinch salt 1 4 cup cold unsalted butter cut into small pieces 60 mL 1 2 cup buttermilk 125 mL 1 tsp vanilla extract 1 mL 1 tbsp coarse sugar 15 mL Directions Filling Preheat oven to 375 F 190 C Toss peaches and plums with brown sugar lemon juice and ginger Sprinkle evenly with flour and toss to combine Spread into a 9x13 inch 3 L baking dish Cobbler Topping Stir flour with granulated sugar baking powder baking soda and salt Cut in the butter using a pastry blender two knives or fingertips until mixture is mealy Whisk buttermilk with vanilla Stir into flour mixture just until combined do not over work dough Drop large spoonfuls over the filling in a random pattern Brush cobbler topping with

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=7i1q9n2c0i5a (2016-04-27)
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  • Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes
    pork For those who want to enjoy the homemade sauce year round simply preserve and store in a cool dark place for up to one year Makes 6 servings Ingredients 2 lbs pork back ribs trimmed 1 kg 3 lemon slices 3 1 lb Ontario peaches pitted and roughly chopped approximately 3 med sized peaches 500 g 1 2 cup sweet chilli sauce 125 ml 2tbsp soy sauce 30 ml 1 tbsp minced gingerroot 15 ml Directions In a large pot cover the ribs with water add lemon slices bring to a boil over medium high heat Reduce heat to maintain a vigorous simmer and continue to cook partially covered for 45 to 60 minutes or until the meat is tender but not falling off the bones Drain and transfer to tray or platter Discard lemon Meanwhile combine peaches chili sauce soy and gingerroot in a food processor or blender and blend until smooth Preheat the barbecue to medium heat Brush the ribs generously with the peach glaze and grill for 10 minutes Brush the ribs again and grill 10 minutes longer until the glaze is caramelized Alternatively roast the ribs in a 425F 220C oven until glaze is caramelized

    Original URL path: http://www.ontariotenderfruit.ca/trade/recipe.php?id=6h9l6l0c1e1y (2016-04-27)
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