Recipes

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Strawberry Tiramisu

1 1/4 cups strawberry preserves

1/3 cup plus 4 TBSP orange liqueur

1/3 cup orange juice

1lb mascarpone cheese, room

temperature

1 1/3 cups chilled whipping cream

1/3 cup sugar

1 teaspoon vanilla extract

52 (about) crisp ladyfingers

1 1/2 pounds strawberries, divided

 

  1. Whisk preserves, 1/3 cup orange liqueur, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons orange liqueur in a large bowl; fold just to blend.
  2. Using an electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons orange liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
  3. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of a 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover the bottom of the dish.
  4. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over.
  5. Arrange 2 cups sliced strawberries over the mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
  6. Slice remaining strawberries. Arrange over tiramisu and serve. WWW.ONTARIOBERRIES.COM

 

RIEGA CARNITAS

Carnitas are made by braising or simmering pork in oil until tender. Serve on top of a tortilla with cilantro, onion, salsa, guacamole & refried beans.

1 pkg Riega Carnitas Seasoning

4-5 lbs pork shoulder

1 medium onion (diced)

2 garlic cloves

1/2 cup orange juice

 

Directions

  1. Coat pork shoulder with Riega seasoning. Place in slow-cooker, fat side up.
  2. Add onion, garlic, and orange juice.
  3. Cook on low for 8-10 hours, until pork shreds easily.
  4. Shred with a fork & enjoy on a tortilla with your choice of fixin’s.

 

RIEGA CHICKEN TINGA

Chicken Tinga is a Mexican dish of shredded chicken in a sauce of tomatoes, chipotle chilis in adobo, and onions, typically served on top of a tostada. Try Riega’s easy recipe for an  authentic dish.

 

1 pkg Riega Chicken Tinga Seasoning

2 lbs. boneless chicken

1/2 medium onion (thinly sliced)

1 (15 oz) can of fire-roasted tomatoes

 

Directions

  1. Place chicken in the slow cooker.
  2. Add onion, tomatoes, and Riega seasoning.
  3. Cook on low for 6-8 hours.
  4. Shred with a fork and serve on tortillas and top with onion, cilantro & lime. Enjoy!

 

Mt. Vikos Baked Goat Cheese With Tomatoes and Olives

Ingredients

2 logs (8 oz) Mt Vikos Goat Cheese

4 ounces cream cheese, softened

½ cup grated Parmesan

1 egg

1 tbsp. fresh thyme leaves

¾ tsp. black pepper, divided

Finely grated zest of 1 lemon

1 cup cherry tomatoes, halved

½ cup pitted kalamata olives, halved lengthwise

1 tpsp. extra virgin olive oil

½ tsp. sea salt

4 basil leaves, cut into thin ribbons

1 baguette, cut into thin slices

2 garlic cloves

Preparation

  1. Preheat oven to 400°F. Lightly oil baking dish.
  2. In a medium bowl combine goat cheese, cream cheese, Parmesan, egg, thyme, ½ teaspoon pepper, and lemon zest. Beat until very smooth, spread in a baking dish, and bake until golden brown, about 15 minutes.
  3. In a medium bowl stir together tomatoes, olives, oil, salt, and ¼ teaspoon pepper.
  4. When the dip is finished baking, top with tomato mixture and basil.

 

MILLER’S MUSTARD CRAB DIP WITH ZIP

Ingredients

1 lb. lump canned crab meat

8 oz. cream cheese

1 tbsp. lemon juice

1 cup Miller’s Banana Pepper Mustard

1/2 tbsp. Old Bay seasoning

Preparation

  1. Soften cream cheese in the microwave on medium heat for 45-60 seconds.
  2. Drain crab meat. Then in a medium bowl, mix all ingredients with a hand blender to a smooth consistency.
  3. Chill for at least 3 hours.
  4. Drizzle with Miller’s Banana Pepper Mustard before serving for additional flavor and appearance.