Cooking Instructions


Bacon-Pineapple Cheddarburgers (stovetop or grill)

 

(stovetop or grill): Thaw in fridge. Thoroughly oil grill or heat some canola in a large frypan; heat to medium. Cook, covered, 12-14 min, carefully turning over half-way through. Burgers should be nicely crispy (internal temp. 160F/71C). Grill or panfry pineapple rings and peameal bacon 1-1 ˝ min/side. Pile burgers, peameal, & pineapple on toasted whole wheat hamburger buns (included). Suggested Sides: Corn on the cob.


Baked Chicken Schnitzel with Lemon-Butter Sauce (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 400F/205C. Pour crumbs onto a plate; stir. “Open” chicken breasts and dip into crumbs, coating lightly. Place chicken on a foil-lined, rimmed cookie tray that has been coated with non-stick spray. Spray chicken lightly with non-stick spray. Roast approx. 6-7 min. per side, turning once (internal temp. 165F/74C). For a little crunch, broil about 1 minute, watching carefully. Meanwhile, empty lemon sauce into a pot; boil over medium-high until somewhat reduced, 6-10 min. Remove from heat, stir in butter. Serve chicken drizzled with sauce. Suggested Sides: Boiled new potatoes, our Creamy Peas & Orzo.


Baked Pasta Florentine (oven)

 

(oven): Thaw completely in fridge. Heat oven to 375F/190C. Bake, covered, 45 min. (Split Orders, remove lid, cover tightly with 2 layers of foil and bake about 35 min). Uncover and bake an additional 5-10 min, OR until heated through. Let stand 5 min. Suggested Sides: Veggies & dip.


Balsamic Pork Tenderloin (grill or oven)

 

(oven or grill): Thaw completely in refrigerator. Preheat oven to 450F/230C. Line a rimmed baking tray with foil & coat with non-stick spray. Roast tenderloins 20-25 min. OR until done (internal temp.160F/71C). May also be grilled at medium-high heat, approx.15-20 min, turning occasionally. Tent loosely with foil and let rest 10 min. before slicing. Suggested Sides: Creamy Peas & Orzo.


Basa with Awesome Asian Basting Sauce (oven)

 

(oven): Thaw in fridge. Heat broiler. Pour sauce into a small pot; cook until bubbly. Remove 1/4 c. sauce (Split Orders remove only 2 Tbsp. sauce). Stir seeds & butter into remaining sauce. Place fish on foil-lined pan. Brush with unbuttered sauce. Broil 10 cm from heat source, 8-9 min or until sauce is golden. Carefully flip fish & cook 1 min. Spoon a little buttered sauce over fish & cook 2-3 min. (internal temp. 150F/70C). Drizzle with remaining buttered sauce. Suggested Sides: Rice (included), steamed broccoli.


BBQ Pulled Chicken (3-4 quart crockpot or stovetop)

 

(3-4 crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty chicken into crockpot. Cover and cook on Low 6-8 hours. Skim off excess fat. Stovetop: Empty chicken into a pot. Add 1/2 c. water (Split Orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat, cover, and simmer approx. 2 hours; stir occasionally and add water if necessary. Before serving: Shred chicken using 2 forks. Pile onto warmed buns and serve. Suggested Sides: Our Southwest Buttered Corn.


Beautiful Baja Fish Wraps (stovetop)

 

(stovetop): Thaw completely in refrigerator. Shake flour mixture in container, then empty onto a plate. Discard excess liquid from fish bag. Dip fish in flour. Heat 1-2 Tbsp. oil in a non-stick skillet, over medium-high heat. Cook haddock, turning once, until golden and fish flakes easily with a fork, 3-4 min/side (internal temp. 158F/70C). Briefly heat tortillas in microwave. Place cooked fish in tortillas. Stir corn salsa; place a dollop in each wrap. Add your own shredded lettuce and avocado slices, if desired. Suggested Sides: Our Sweet Potato Fries.


Beefy Bacon Caesar Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in fridge. Oil and heat grill to medium-high. Grill, covered, 6-8 min. per side, depending on burger thickness, OR until well done (internal temp. 165F/74C). Can also be cooked on a non-stick frypan over medium heat. Lightly toast buns (included) on grill, if desired. Top with lettuce and tomato. Suggested Sides: A SupperWorks Salad, grilled red pepper halves.


Ben Hai Beef (grill)

 

(grill): Thaw completely in fridge. Heat grill to medium-high. Clean and oil grates. Baste with reserved marinade and grill, covered, 6-8 min. Turn over, baste again, then discard marinade. Continue grilling 6-8 min. OR to desired doneness. Over-cooking will result in tough meat. Remove from heat, tent with foil, and let rest 10 min. Slice thinly across the grain. Suggested Sides: A SupperWorks salad, grilled mushrooms.


Beth's Squash & Red Lentil Bowl (stovetop)

 

(stovetop): Thaw completely in fridge. Empty veggie bag into a large pot & cook over medium heat, about 5 min, until veggies begin to soften. Add lentils and 6 c. water (Split Orders add only 3 c. water). Reduce heat. Simmer, covered, about 30 min, or until lentils are tender. Cook basmati rice. Spoon cooked rice into bowls and ladle lentil-veggie mixture overtop. Top with a drizzle of cilantro oil. Suggested Sides: Naan bread or rolls.


Blueberry Turkey Burgers (stovetop)

 

stovetop): Thaw completely in fridge. Heat 1-2 Tbsp. canola oil in a non-stick frypan over medium heat. Cook 5–6 min. per side OR until nicely crispy and cooked through (internal temp. 165F/74C). Serve on whole wheat hamburger buns (included) with pickled onion. We like them with a little mayo and arugula on top.


Burgundy Beef Stew (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw in fridge. Cut potatoes into bite-sized chunks. Crockpot: Place all ingredients into crockpot. Stir. Cover and cook on Low approx. 9 hours OR until potatoes are tender. Stovetop: Place all ingredients in a pot. Add 1/2 c. water (Split Orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat. Cover and simmer gently approx. 2 hours; stir occasionally and add water if necessary. Remove bay leaf and skim off any excess fat before serving. Serve with biscuits or warm bread to mop up the sauce.


Burrito-Bowl Casserole (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 375F/190C. FULL Bake, covered 45 min. OR until heated through. (SPLIT Remove lid. Cover tightly with 2 layers of foil and bake approx. 30 min.) BOTH: Uncover and bake an additional 15 min. Broil about 1 min. for a little extra crunch. Suggested Sides: Avocado slices, a crisp, green salad.


Buttermilk Oven-Baked Chicken (oven)

 

(oven): Thaw completely in fridge. Heat oven to 400F/205C. Spray a rimmed cookie sheet with non-stick spray & heat in oven 5 min. Using a fork, remove each chicken breast from buttermilk & dip in breadcrumbs to coat. Place on pre-heated cookie sheet & bake approx. 30 min. OR until done, turning once (internal temp. 165F/74C). Suggested Sides: Our Southwest Buttered Corn, warm rolls.


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