Cooking

Instructions

Cooking

Instructions

Bali Hai Chicken

1. Put chicken, onions and almond slivers in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook rice according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Serve over rice.

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Creamy Shrimp Alfredo
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. Start a pot of salted water to boil for your pasta (al a dente). Preheat a wide pan over med–high heat. Partially dry prawns with paper towel, place in a bowl, and season with your bag of seasoning. Add 2 TBSPs oil to pan and add prawns. Cook just until they’re pink on all sides, 2-4 minutes. Remove from Pan. Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out.) Stir in onion and garlic, scraping brown bits from bottom of pan, and heat just to a simmer. Add the wine, cook down until 25% is left. Stir in cream, bring to a light boil, simmer for 2-4 mins. Stir in cheese -DO NOT BRING TO A BOIL. Take sauce off heat. Drain pasta, add shrimp and pasta to pan, toss until all is coated with creamy sauce. We suggest you serve with a green salad and warm garlic toast.

Cooking

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Cooking

Instructions

Grilled Teriyaki Prawn Skewers
1. Thaw prawns and chicken completely in the fridge.
2. Start the rice according to the directions.
3. Soak the wooden skewers in cold water for at least 10 minutes. Drain the shrimp and wipe dry with paper towel.
4. Place prawns in marinade for 30 minutes. Thread the shrimp (or chicken), pineapple and red pepper alternatingly, on the skewers.

If BBQing: oil the grill rack and preheat the BBQ grill to high. Grill the kebabs, turning frequently and basting with the extra marinade until the shrimp are pink, about 4 minutes per side.

If under the oven broiler: Preheat the broiler. Spray the broiler pan with non stick cooking spray. Broil the kebabs about 5 inches from the heat, turning frequently and basting with the extra marinade, about 3 minutes per side or until the shrimp are pink and opaque. Serve over jasmine rice with any remaining teriyaki sauce.

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Cooking

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Jerk Chicken with Pineapple Rum Glaze

1. Thaw completely in refrigerator.
2. Start rice according to directions on package.
3. Heat large skillet to medium high heat.
4. Place chicken in pan, cook until chicken is 74ºc
5. Place contents of butter and pineapple bag into a medium saucepan. Simmer for 7-10 mins. Serve over chicken.

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Madeira Chicken

1. Thaw completely in refrigerator. Turn oven to broil
2. Heat a large frying/sauté pan (medium heat) Add mushrooms, onions , butter & garlic cook for 3 minutes. Remove mixture to plate, wipe skillet with wet paper towel
3. Now add chicken breasts and saute for 3-4 minutes per side until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
4. In same pan, add Madeira wine and boil until it reduces by half, scraping bottom of pan to deglaze. Add beef broth and boil until it reduces to 1/4^th liquid, Reduce heat and add cream and simmer until sauce thickens slightly. Season with salt and pepper.
5. Begin Seasoned green beans according to instructions

Return chicken to the pan, coat with sauce. Sprinkle with mozza cheese -broil until cheese is melted. Serve with rice.

Cooking

Instructions

Cooking

Instructions

Bali Hai Chicken

1. Put chicken, onions and almond slivers in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook rice according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Serve over rice.

Cooking

Instructions

Cooking

Instructions

Bombay Chicken

1. Thaw completely in the refrigerator.
2. Preheat oven to 375˚F.
3. Place chicken and sauce in covered casserole dish and bake for 1 hour
4. Or BBQ After placing chicken pieces on the BBQ, pour the remaining sauce into a small saucepan. Cook until it boils, add 1 Tsp of cornstarch mixed into 1 TBSP cold water to thicken. You can now use sauce to baste over the chicken
5. Cook your coconut rice according to the cooking instructions.

Cooking

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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Cooking

Instructions

Cooking

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Cooking

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Chicken Cacciatore
1. Thaw completely in fridge.
2. In a deep sauce pan or large pot, brown chicken over medium heat. Transfer to plate. Drain fat from pan.
3. Add contents of bag of veggies and sauté until softened and no liquid remains, about 5 minutes.
4. Add small bag of tomato sauce; bring to boil.
5. Start your pasta to cook, so that it will be ready with your meal.
6. Return chicken and any juices to pan; reduce heat and simmer until thickened and chicken is cooked, about 30 minutes.
Serve cacciatore over included pasta along
with a fresh green salad.

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Cooking

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Double Crunch Honey Garlic Chicken
1. Thaw completely in refrigerator.
2. Heat large “DEEP” skillet on stove (medium heat), with about 1/2 inch of canola covering the bottom. Regulate the temperature carefully so that chicken does not brown too quickly.
3. Fry the chicken for approximately 4-5 mins per side until golden brown and crispy.
4. Transfer to a wire rack to drain.
5. In another saucepan simmer your sauce for 5-10 mins, watch carefully because it can easily foam up over pot.
Let cool for a few minutes before using as a dip for your chicken. Cook rice according to directions

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Fried Chicken
1.Thaw completely in the refrigerator. Spray a baking sheet with cooking spray. Rinse chicken & then pat dry, set aside.
2. Preheat oven to 400˚F.
3. Mix up cornflake crumbs & seasoning in a shallow baking dish
4. Place buttermilk in a shallow baking dish. Place flour in a separate shallow baking dish.
5. Working one at a time, dip chicken in buttermilk, then dip and roll in flour, dip in buttermilk again and then coat in seasoned corn flake mix. This can be quite messy but hang in there double dipping is what makes it so yummy.
6. Place chicken on the prepared baking dish.(Do not let chicken touch in pan).
Melt your butter, and using a spoon drizzle butter on each piece of chicken. Bake uncovered for 35-40 minutes

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!

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!

Cooking

Instructions

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Cooking

Instructions

Honey Hoisin Chicken
Thaw completely in refrigerator. Preheat grill or oven broiler.
(oil the grill rack first).
1. Begin cooking rice, so it is done with your meal.
2. Remove chicken from the bag and set on grill rack or on
a foil lined cookie sheet for your oven broiler.
Cook for 5 – 7 minutes per side.
3. Skewer veggies, Brush olive oil over all veggies and put under
broiler or on grill after the chicken has been on grill a few minutes.
Veggies will cook with. 5 minutes (turn once or twice)
4. Pour the marinade off the chicken into a small saucepan.
Bring to a boil and simmer for at least 5 minutes. Set aside.
5. Slice the chicken and serve over rice with the cooked
marinade drizzled over top.

Cooking

Instructions

Honey Hoisin Chicken
Thaw completely in refrigerator. Preheat grill or oven broiler.
(oil the grill rack first).
1. Begin cooking rice, so it is done with your meal.
2. Remove chicken from the bag and set on grill rack or on
a foil lined cookie sheet for your oven broiler.
Cook for 5 – 7 minutes per side.
3. Skewer veggies, Brush olive oil over all veggies and put under
broiler or on grill after the chicken has been on grill a few minutes.
Veggies will cook with. 5 minutes (turn once or twice)
4. Pour the marinade off the chicken into a small saucepan.
Bring to a boil and simmer for at least 5 minutes. Set aside.
5. Slice the chicken and serve over rice with the cooked
marinade drizzled over top.

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Instructions

1. Thaw completely in the refrigerator.
2. Start Asian ginger peas according to directions on label.
3. Pre heat a large fry pan to medium, add 1 Tbsp oil, now add bag of chicken thighs and sauce.
4. Simmer on low until chicken is 74ºC (Firm and no longer pink) 30 to 45 min
5. Sprinkle with sesame seeds and serve over rice.

BBQ OPTION…cook on the BBQ and continue to baste with the sauce or heat sauce on stovetop to drizzle over BBQ’d chicken.

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Bombay Chicken

1. Thaw completely in the refrigerator.
2. Preheat oven to 375˚F.
3. Place chicken and sauce in covered casserole dish and bake for 1 hour
4. Or BBQ After placing chicken pieces on the BBQ, pour the remaining sauce into a small saucepan. Cook until it boils, add 1 Tsp of cornstarch mixed into 1 TBSP cold water to thicken. You can now use sauce to baste over the chicken
5. Cook your coconut rice according to the cooking instructions.

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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.

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Millionaire’s Manicotti

Thaw completely in the fridge. Preheat the oven to 375°F. Bake covered for 30 min. Uncover and bake for 20 minutes more until cheese melts and is bubbly. Let stand a few minutes before serving. Serve with a fresh tossed salad and a full-bodied red wine.

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New Orleans Praline Chicken
1. Thaw completely in refrigerator.
2. Start rice according to directions.
3. Preheat oven to 350ºF.
4. Heat a large fry pan to medium heat.
5. Remove chicken from foil pan and brown, about 5 mins. Place chicken back in foil pan.
6. In the same sauce pan heat the butter/maple syrup bag to a rolling boil. Cook for 1 min.
7. Pour over chicken and bake for approx. 30 mins until center of chicken reaches 74ºC. Serve over rice.

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Instructions

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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Prawns with Caribbean Rum Marinade
1. Thaw completely in refrigerator.
2. Heat marinade in microwave just until butter is very soft (10 seconds at a time). Be careful!! Let cool just a touch. Pat shrimp dry and place in marinade in refrigerator at least 10 but no more than 30 minutes.
3. Start Angel Hair Pasta.
4. Preheat grills to medium (350°F) or sauté pan to medium. If grilling, skewer shrimp to secure.
5. Grill or sauté prawns on both sides until slightly pink, brushing marinade on while cooking (about 4 minutes total cooking time).
6. Discard marinade and serve prawns over angel hair pasta, perhaps with fresh salad greens.

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!

Cooking

Instructions

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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Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!

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Sesame Crusted Chicken Breast

1.Thaw completely in the fridge.

2. Preheat a large fry pan with 2 Tbsps vegetable oil to medium.

3. Remove chicken from bag and pat dry with paper towel. Place sesame mixture on a plate, press chicken into sesame mixture to coat chicken.

4. Cook chicken turning once until no longer pink.

5. While chicken is cooking boil a pot of water, once it boils add Asian noodles and cook for 5 mins and drain. 6. Pour bag of vegetable sauce mixture over noodles stir until completely mixed. Voila dinner is served!

Cooking

Instructions

1. Thaw completely in the fridge.
2. Start your rice to cook as per directions, so it will be done with your meal.
3. Preheat a large nonstick skillet over medium-high heat, and then add contents of garlic/ginger bag (cut bag from bottom to get everything out). Sauté until fragrant, about a minute
4. Whisk in the contents of the bag of liquids and simmer for 7-10 minutes or until sauce just starts to thicken
5. Add your shrimp and simmer, stirring occasionally, for 3 to 5 minutes or until pink. Transfer shrimp to a shallow serving dish,  spreading out in a single layer.
6. Spoon some sauce over top and sprinkle with toasted coconut.

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!

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!

Cooking

Instructions

1. Thaw completely in Fridge.
2. Start your rice according to directions.
3. Mix the cornstarch mixture with the chicken and toss to coat.
4. Heat a wok or frying pan over high heat.
5. Add the garlic/onion bag and then the chicken.
6. Stir until chicken is cooked (no longer pink) (approx.10-15 mins.)
7. Add the peppers, carrots, mushrooms, and broccoli. Stir 8-10 mins.
8. Add sauce.  Cook until it comes to a boil.
9. Add the almonds and serve immediately.

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Cooking

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Tasty Taco Stew

1. Thaw partially in the fridge.
2. Crockpot: Place the beef and seasonings in the slow cooker and pour sauces, onions & beans overtop. Mix everything together and cook on high up to 2 hrs or low for 3-4 hrs.
3. Stovetop: Warmup all ingredients in a large pot. Approx 30 minutes.

We suggest you serve the stew with broken taco shells, lettuce and cheese sprinkled over top.

Ingredients: ground beef, tomato sauce, diced tomatoes, corn, black beans, kidney beans, jalapeno peppers, onions, Cheddar & Mozza cheese , onion powder, chili powder, salt, cayenne pepper, oregano, paprika, cumin