Cooking Instructions


Far Eastern Chicken Kebabs (grill)

 

(grill): Thaw completely in fridge. Soak wooden skewers in water while grill heats. Clean and oil grates. Heat grill to medium. Pour excess marinade into a small bowl. Thread approx. 5-6 chicken cubes onto each skewer; cubes should touch but not be “squished together.” Generously brush kebabs with marinade. Grill, lid down. Baste and turn frequently for the first 3 min. Stop basting and discard excess marinade. Grill, lid down, turning occasionally, 6-8 min. OR until cooked through (internal temp. 165F/74C). Suggested Sides: Grilled mushrooms and onions, our Curried Cranberry-Raisin Rice.


Feta & Herbs Pork Burgers (stovetop or grill)

 

(stovetop or grill): Thaw in fridge. Coat a frypan, or grill with non-stick spray and heat to medium. Cook burgers, covered, 14-16 min, turning once OR just until cooked through (internal temp. 160F/71C). Serve on lightly toasted whole wheat hamburger buns (included) If desired, top with lettuce and grilled, thickly sliced red onion. Suggested Sides: Our Sweet Potato Fries.


Four Cheese Penne with Tomatoes (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 375F/190C. Bake, covered for 40-45 min. (Split Orders: Remove lid, cover tightly with foil and bake 30-35 min). Suggested Sides: Our Rosemary Focaccia, a crisp green salad.


French Onion Salisbury Steaks (stovetop)

 

(stovetop): Thaw completely in fridge. Coat a frypan with non-stick spray. Brown meat over medium heat, approx. 3 min/side; remove from pan & set aside. Drain fat. Place onion mixture in frypan; cook, stirring often, about 4 min. or until softened. Sprinkle with flour & stir until flour is absorbed. Pour in bag of liquids. Return meat to frypan & bring to a boil. Reduce heat. Simmer, covered, about 10 min. OR until beef is cooked through (internal temp 165F/74C). If necessary, uncover and boil 2-3 min, stirring, until gravy is somewhat thickened. Suggested Sides: SupperWorks mashed potatoes.


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