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Heat and enjoy!

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Instructions

Cooking

Instructions

Capelli with Prawns in Creamy Tomato Sauce

Not necessary to thaw ahead of time!  Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water.  Thaw prawns in a strainer under cold water. Start a pot of salted water to boil for your pasta. Partially dry prawns with paper towel.  Preheat a wide pan over med–high heat.  Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out, or cut bag right off if still frozen).  Once garlic heats, add prawns.  Cook just until they’re pink on all sides, 2-4 minutes.  Stir in vermouth /tomato mixture, scraping brown bits from bottom of pan, and heat just to a simmer.  Add the cream.  Heat until thickened slightly, 2 to 4 minutes.  Take sauce off heat.  Add pasta to boiling water, STIR until pasta moves freely.   Cook angel hair pasta about 3 minutes. Drain pasta.  Immediately mix some sauce with pasta to prevent clumping.  Serve the sauce over the pasta.

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Chicken in the Wild

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F. Spread medley of rice over the bottom of a greased 8.5 square or round casserole dish. (covered casserole is best or have foil on hand to cover)
3. Pour sauce into a bowl -dip chicken thighs into this sauce and layer over rice
4. Spread dry spice mixture over the chicken
5. Pour the sauce over all ingredients.
6. Cover and bake for 1.5 to 2 hours until rice & chicken is cooked

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1. Thaw in fridge overnight
2. Preheat oven to 400 degrees
3. Place foil pan uncovered in oven and bake for 30 -35 minutes …if you wish you can spread them out on a cookie sheet and they will cook much faster.
4. Spread FROZEN sweet potato fries on cookie sheet in oven for 8-10 minutes, turn once– cook to desired texture
5. Place dip in a bowl ready to portion onto plates

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Cocoa Spiced Pork Tenderloin

1. Thaw completely in the fridge.
2. Begin your creamy dilled carrots.
3. Heat one tablespoon of canola oil in a large non-stick pan over medium high heat and sauté until inside temperature reaches 68ºc and it is no longer pink. Do Not Overcook pork or it will be tough.
4. Serve with your carrots and rice.

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Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and enjoy.

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1. Thaw completely in refrigerator.
2. Preheat oven to 325F.
3. Bake uncovered for 30 minutes.
4. Sprinkle the top with Parmesan cheese and continue to bake for 10 more minutes.

We suggest pairing with a Caesar salad and a warm baguettini.

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Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious

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Succulent Salmon
1. Thaw completely in refrigerator.
2. Start rice according to instructions on rice bag.
3. Line a cookie sheet with foil.
4. Preheat oven broiler to medium high.
5. Set salmon on foil. Grill/broil for 3-4 minutes, and then turn fillets and grill/broil for another 3-4 minutes.

OPTION can cook on a cedar plank on the BBQ
The salmon is done when it just starts to flake away in the center with a fork. Serve over rice with a fresh green salad.

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Wowie Maui Chicken

1. Thaw completely in refrigerator.
2. In a deep skillet hear olive oil, add chicken, cook and stir until chicken is lightly browned.
3. Add all veggies. Mix well. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until rice is tender, stirring occasionally. Add green onions in the last five minutes.
   Let stand covered for 5 minutes.
4. Serve hot!