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 ½ 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 Thai Chili Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Coat frypan or skillet with non-stick spray. Heat over medium heat. Pat fish dry with paper towel and sprinkle with salt and pepper. Cook 3-4 min. per side OR until golden and flakes easily with a fork (internal temp. 158F/70C). Remove fish from pan and cover to keep warm. Stir and cook sauce 2-4 min, until slightly reduced; serve over fish and rice. Suggested Sides: A green salad, edamame. *For best results, cook within 24 hours of defrosting.


Bay of Bengal Shrimp (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook basmati rice (included). Heat a skillet or frypan on medium-high. Stirfry onion mixture, approx. 4-5 min, until onion begins to brown. Reduce heat to medium. Stir in sauce. Stir in shrimp. Cook, stirring, approx. 4 min, just until shrimp turn pink. Serve over rice. Suggested Sides: Steamed green beans, mango salsa. Basmati Rice: In medium saucepan, bring rice and water to a full boil. (Add a little butter and salt, if desired). Reduce heat and simmer, covered, until done, approx. 20-25 min. FULL ORDERS: Use entire contents of bag and add 3 c. water. SPLIT ORDERS: Use 3/4 c. rice and add 1 1/2 c. water.


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: Corn on the cob, 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.


Best Baked-Up "Fried" Chicken (Oven)

 

(oven): Thaw completely in fridge. Heat oven to 450F/230C. Line a shallow baking tray with foil; COAT WELL with non-stick spray. Pour coating mixture into a bowl, stir well. Remove chicken from marinade, shake off excess liquid, and dip in coating. Discard excess marinade and coating. Place chicken on tray & with non-stick spray. Bake about 25 min. OR until crisp and golden. Carefully flip chicken and bake an additional 5 min. (internal temp. 165F/74C). Suggested Sides: Our Sweet Potato Fries.


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.


Bobotie (oven)

 

(oven): Thaw completely in fridge. Heat oven to 350F/175C. Lift lid & remove bag(s) of egg/milk topping. Shake bag(s) then pour over turkey mixture. FULL – replace lid. SPLIT – remove lid & cover with foil. Bake 50-60 min. until cooked through (internal temp.165F/74C). Let sit 5 min. before serving. Suggested Sides: Rice, peas.


Broiled Basa with Pineapple Chutney (oven)

 

(oven): Thaw completely in fridge. Cook rice (included). Cover a rimmed baking tray with foil & coat with non-stick spray. Empty cornmeal onto a plate & stir. Massage bag of fish to distribute marinade. Heat broiler. Remove each fish fillet (let excess liquid drip off) & dip in cornmeal, coating completely. Broil 6 in/15 cm from element, 5-7 min per side, turning once, OR until coating is crispy and light, golden brown (internal temp. 158F/70C). Serve with a dollop of pineapple chutney. Suggested Sides: Our Warm Kale Krunch.


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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