Cooking

Instructions

Heat and enjoy

Cooking

Instructions

Beef Stroganoff

1. Thaw completely in the fridge.
2. Take the beef cubes and dredge in the flour.
3. Heat a large skillet and place the butter, onion and beef cubes in the skillet over medium heat to brown.
4. Place the contents of the bag with the beef broth, ketchup, garlic and mushrooms in the crockpot.
5.  Add the browned beef and onions. Stir gently to combine. DOWNSIZED:  Cook on low for 3-5 hrs (or high for 2 hours).  FULLSIZED:  Cook on low for 4- 6 hrs or high for 3-4 hours.
6.  Add the sour cream, cover and cook on high for 30 minutes or until heated through.

Serve over hot, cooked noodles.

Cooking

Instructions

Canadian Maple Stew
1. Thaw completely in the fridge.
2. Preheat the oven to 325˚F.
3. Pour the flour into a shallow bowl, drain beef and toss the beef in the flour.
4. Place the beef into a large roasting pan.
5. Add the bag of other ingredients and mix well.
6. Cover and bake for 2 ½ hrs.
7. Serve with fresh little potatoes. If using your crockpot –cook on low for 3-4 hrs (Downsized) or 5-7 hrs (Fullsized)

Cooking

Instructions

Cooking

Instructions

Chicken Parmesan

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 375F and bake uncovered for 40-50 min uncovered. If frozen, preheat to 400F and bake about 1 hr 15 min with the lid loosely covering the dish.
3. About halfway through the time, start pasta in a pot of boiling salted water. Serve pasta with the Chicken Parmesan and its sauce.

We suggest pairing with a glass of white wine: New Zealand “Villa Maria” 2018

Cooking

Instructions

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

Cooking

Instructions

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.

Cooking

Instructions

Coconut Crusted Chicken
1. Thaw completely in the refrigerator.
2. Preheat oven to 375˚F.
3. Remove chicken from marinade and roll in coconut
4. Place in large casserole dish and bake for 30-35 minutes.
5. Cook your Seasoned Green Beans according to the cooking instructions.
Enjoy with beans and maybe another side of rice

Cooking

Instructions

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.

Cooking

Instructions

Garlic and Cheddar Chicken

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 350^oF and bake uncovered for about 45-55 min. If frozen, preheat to 375^oF and bake about 1 1/2 hrs with the lid loosely covering the dish.
3. About halfway through the cooking time, start Gourmet Mushroom Risotto according to directions.

Serve with a fresh crisp salad.   REDUCE COOKING TIME BY  10-15 MINUTES FOR DOWNSIZED ORDER

Cooking

Instructions

Ginger Beef Stirfry Thaw completely in the fridge.
1. Heat a wok or large skillet to HIGH.
2. In a separate bowl, dissolve cornstarch in 1/2 cup of cold water (1/4 cup for a half order) until smooth but fairly thick – add more water if necessary.
3. Carefully pour out all excess juice from beef bag.
4. Pour 2 Tbsp. oil in the wok or skillet.
5. Dip each beef strip into mixture and coat – Add 6-8 strips of the beef to the oil. Cook pieces quickly (15-30 secs per side) on high heat, remove from wok and place on a separate plate, add oil as needed, continue until all beef is browned/crisp.
6. In a pot boil water and make Asian Noodles.
Meanwhile, Add 1 Tbsp oil to the empty wok and add the carrot, garlic bag. Stir fry for 2 minutes. Add bag of liquids and bring to a boil. Add beef and cook for 1 minute. Take off heat.

Cooking

Instructions

Italian Herbed Crusted Pork Chops
1. Thaw completely in refrigerator.
2. Start your Risotto (as per directions on the bag) so it is ready with
your meal.
3. Heat large skillet with a couple of tablespoons of olive oil until
medium hot.
4. Pour flour/herb mixture onto plate and run each pork chop through
mixture to coat. Brown for 3-4 minutes per side. Remove the chops
to a serving dish and cover with foil to keep warm. In same pan.
5. Heat 2 tablespoons of olive oil and set to higher heat, scraping up
the browned bits from the bottom of the pan, pour in wine/chicken
stock mixture, lower heat and simmer stirring until slightly thickened.
6. Return pork chops to pan and simmer on low for another 5-10
minutes. Enjoy with Tomato Basil Risotto.

Cooking

Instructions

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.

Cooking

Instructions

Cooking

Instructions

Cooking

Instructions

Cooking

Instructions

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!

Cooking

Instructions

1. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
2. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*
3. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
4. Squeeze fresh lime juice over the top to serve alongside fluffy Jasmine Rice

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!