Cooking

Instructions

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

Instructions

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.

Cooking

Instructions

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

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