Cooking

Instructions

Soon To Be Added

Cooking

Instructions

DFC FRIED CHICKEN
Will be released soon!

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.

Cooking

Instructions

Thai Peanut Chicken Wraps
1. Thaw everything completely in refrigerator.
2. Start rice according to directions.
3. Heat large frypan to medium high heat. Add
chicken and fry for approximately 7 mins or until
chicken is no longer pink.
4. Now add onion and carrot mixture cook for another
5-7 mins or until onions are opaque.
5. Heat peanut butter mixture in a saucepan.
6. Place about 1/3 cup cooked warm rice on center of
each tortilla.
7. Top tortilla with about 1 cup chicken-vegetable mixture. Drizzle with 2 or 3 Tbsp peanut butter sauce. Fold ends in and roll up. Enjoy!