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The recipe is easy: choose your favourite protein, throw in the Cooking Sauce of your choice, and cook in your slow cooker, oven, pressure cooker, or on the stove. Then serve with your go-to veggies and side dishes!
Ricardo’s Cooking Sauces are made in Quebec using fresh and local ingredients. Plus, they’re gluten-free and contain no artificial flavours or preservatives.
In a large skillet set over medium-high heat, brown 450 g (1 lb) of ground beef in 30 mL (2 tbsp.) of butter. Stir in 250 mL (1 cup) of RICARDO BBQ Pulled Pork Cooking Sauce. Transfer to a 20 cm square baking dish. Cover with 1 can (398 mL) of cream corn and 150 g (5 oz) of corn kernels. Top with mashed potatoes (900 g / 2 Ib of potatoes). If desired, brush mashed potatoes with some melted butter. Preheat oven to 190°C (375°F) and bake for 30 minutes. Finish cooking on broil, if desired. Let cool for 15 minutes.
Cherry Tomato Salsa: In a bowl, combine 140 g of halved cherry tomatoes, a minced green onion, a pinch of curry powder and 15 mL (1 tbsp.) of olive oil. Season with salt.
Pizza on Naan: Place 4 naan breads on a baking sheet and generously brush with RICARDO Butter Chicken Cooking Sauce. Preheat oven to 230°C (450°F). Top bread with sliced grilled chicken and bake for 5 to 6 minutes or until bread is hot and crispy. Meanwhile, in a non-stick skillet set over high heat, grill 115 g of cubed halloumi cheese. Remove from oven and top pizzas with avocado slices, cherry tomato salsa and grilled halloumi cheese. Season with salt and pepper. Sprinkle with lime zest, if desired.
In a large saucepan set over high heat, brown 675 g (1 1/2 Ib) of halved boneless, skinless chicken thighs, in 30 mL (2 tbsp.) of oil. Add 450 g (1 Ib) of chopped blanched Merguez sausages. Deglaze with 180 mL (3/4 cup) of chicken stock, 250 mL (1 cup) of RICARDO Cacciatore Cooking Sauce and 5 mL (1 tsp.) of ground Ras el Hanout. Bring to a boil and let simmer for 10 minutes. Add 2 coarsely chopped zucchini and 1 can (540 mL) of chickpeas, rinsed and drained. Combine and continue cooking until zucchini is cooked but still crisp.
Couscous: In a small saucepan, bring 125 mL (2/3 cup) of carrot juice and 125 mL (2/3 cup) of chicken stock to a boil. Remove from heat. Add 200 g (7 oz) of couscous. Season with salt. Cover and let stand for 5 minutes. Fluff couscous with a fork. Place the couscous, chicken and Merguez on a serving dish. Top with cilantro and drizzle with cooking juices.
In a large non-stick skillet set over high heat, brown 675 g of gnocchi in 30 mL of butter. Stir in 1 jar of RICARDO Bourguignon Cooking Sauce, coating gnocchi in sauce, and continue cooking for 5 minutes or until gnocchi are cooked. If desired, add 15–30 mL of cream. When ready to serve, sprinkle generously with snipped basil and chives and top with parmesan shards. If desired, add a protein of your choice, such as grilled pork chops.
Classic butter chicken flavours with a rich blend of tomatoes, spices, and cream.
GOURMET TIP: This sauce isn’t just for chicken! Try cubes of firm pan-seared tofu, or oven-roasted diced lamb.
Tofu This Butter Chicken Cooking Sauce will definitely elevate your tofu game! In a large non-stick skillet, brown 675 g (1 ½ lb.) of firm tofu in 30 ml of butter (drain and cube the tofu first). Add the sauce, cover and let simmer for 10 minutes. For a well-rounded plate, serve with basmati rice, green veggies, and naan bread.
Lamb Lamb is also great with this mouth-watering sauce. In a large skillet, brown cubed lamb meat in 30 ml of olive oil. Add the sauce, cover and cook in the oven at 180°C (350°F) for 2 hours, or until the meat is tender. Delicious served with basmati rice, green veggies, and naan bread.
With this cooking sauce, you’ll get the great taste of BBQ pulled pork, without all the prep! Plus, you’ll love the succulent sweet-and-sour blend of tomatoes and spices.
GOURMET TIP: Let your imagination run wild! Throw this sauce in the slow cooker with chicken and use it to make burgers, or slather onto braised beef and cook in the oven, pressure cooker or slow cooker. The possibilities are endless . . . and delicious!
Chuck roast Nothing’s easier than making dinner in your slow cooker! Coat the meat with the sauce, then cover and cook for 8 hours on low. Once cooked, remove any excess fat from the meat and shred in a bowl. Add cooking juices to taste.
Chicken thighs This sauce will transform your chicken into a five-star gourmet meal! Simply coat the skinless chicken thighs with the sauce, place in the slow cooker, cover and cook for 5 hours on low. Once fully cooked, remove any excess fat from the meat and shred in a bowl. Add cooking juices to taste. An original way of reinventing the burger!
A French classic, beef bourguignon is a hearty stew-like dish made with red wine, lard, and vegetables. Add this savoury sauce to your bourguignon recipe for a meal the whole family will love.
GOURMET TIP: Try this sauce with oven-roasted pork cubes, or slow cooker turkey thighs.
Pork This rich and flavourful sauce pairs perfectly with pork. In a large skillet, brown meat in 30 ml of butter. Add the sauce, cover and cook in an oven set to 180°C (350°F) for 3 hours, or until meat is tender. For a decadent feast, serve with green veggies, buttered noodles, or mashed potatoes.
Turkey thighs Try this sauce with turkey thighs! Simply coat 2 turkey thighs with the sauce, cover, and cook for 6 hours on low. Serve with green veggies and mashed potatoes.
Bring some Italian flavour to your table with this yummy sauce featuring fresh tomatoes, bell peppers, and mushrooms.
GOURMET TIP: Traditionally used with chicken, this tasty sauce is also great with white fish or firm tofu.
Fish Ricardo’s Cacciatore Cooking Sauce adds a flavourful kick to white fish like cod and halibut. In a non-stick skillet, brown 4 fish fillets in 30 ml of oil, then add the sauce. Cover and let simmer for 5 minutes, or until fish is thoroughly cooked. Serve with pasta or steamed green vegetables.
Tofu You can also try this sauce with tofu. Brown 675 g (1 ½ lb.) of firm tofu in 30 ml of oil, then generously coat with the sauce. Cover and let simmer for 10 minutes. Serve with a side of spaghetti squash or pasta.
Treat your tastebuds to a delicious lemon cake made with real lemons. Ricardo’s moist lemon layer cake is filled with a slightly acidic Chantilly cream. Look no further, this authentic cake recipe bursting with flavour is perfect for any occasion.
Available year-round exclusively at IGA.
Calling all chocolate lovers! Treat your tastebuds to Ricardo’s chocolate cake. Try this black-chocolate fondant and fleur de sel cocoa crumble cake topped with a chocolate Chantilly cream. It’s made with real cream and high-quality chocolate. Enjoy this delicious cake today!
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