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 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 basa fillets 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.


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.


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.


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.


home | about us | terms and conditions | privacy | contact us | feedback

Copyright 2008 Avalanche Foods Inc. - Licensed to SupperWorks



Shopping cart  Shopping cart  (0 entrées in cart)
Savvymom.ca aproved