Cooking Instructions

Haddock with Tarragon Caper Butter (stovetop)


(stovetop): Thaw completely in fridge. Cook rice (included). Heat 1-2 Tbsp. canola oil in a frypan (preferably non-stick) over medium heat. Pat fish dry with paper towel; sprinkle lightly with flour, discarding excess flour. Sauté 3-4 min/side, until fish flakes easily with a fork (internal temp.158 F/70C). Top with a dollop of tarragon caper butter. Serve with rice. Suggested Sides: Our Creamy Peas ‘n Orzo. For best results, cook within 24 hours of defrosting.

Hearty Beef'n Barley Stew (crockpot or stovetop)


(crockpot or stovetop): Thaw in fridge. Crockpot: Empty beef, tomato mixture & barley into 3-4 quart crockpot. Add 1 c. water (Split orders add ˝ c). Stir. Cover and cook on Low 8-9 hours OR until beef is tender. Stir in peas for last 30 min. of cooking. Stovetop: Empty beef, tomato mixture, and barley into a pot. Bring to a boil. Reduce heat. Cover and simmer, approx. 2 hours, OR until beef is tender; stir occasionally and add water as necessary. Add peas for last 10 min. of cooking. Serve with warm rolls. Nut Warning: Barley

Hearty Tex-Mex Lasagna (oven)


(oven): Thaw completely in fridge. Heat oven to 375F/190C. Bake, covered, 60 min. (Split Orders, remove lid and cover tightly with 2 layers of foil. Check at 50 min). Remove lid and bake another 10 min, or until heated through. Remove from oven and let rest 10 min. before serving. Suggested Sides: A light green salad with toasted pumpkin seeds. Fresh pineapple for dessert.

Herbed Shrimp with Pasta (stovetop)


(stovetop): Thaw completely in fridge. Cook penne in boiling water to desired tenderness (Split Orders, cook ˝ of the pasta). Drain & set aside. Meanwhile, heat olive oil mixture in a frypan over medium heat. Pour off & discard excess liquid from shrimp. Saute shrimp about 4 min, just until shrimp turn pink. Toss shrimp with penne & sprinkle with parmesan (included) & freshly ground black pepper. Suggested Sides: Crunchy carrot and celery sticks or a crisp green salad.

Holiday Quiche (oven)


(oven): Thaw egg & ham/cheese in fridge. Do not thaw pie crusts. Heat oven to 425F/218C. Bake frozen pie crusts 8-10 min, do not brown! Remove crusts from oven & place on a baking sheet. Reduce temp. to 375F/190C. Empty ham & cheese evenly into pie crusts. Slowly pour in egg mixture. Bake approx. 45 min, until centre is firm, and a sharp knife inserted in the middle comes out clean. Let stand 10 min. before slicing. Serve hot, warm or at room temp. Suggested Sides: Fresh fruit, mimosas, tossed salad.

Home-Style Chicken and Rice Soup (stovetop)


(stovetop): Thaw completely in fridge. Empty chicken, rice, and “soup” into large pot on stovetop. Add 4 cups water (Split Orders, add only 2 cups water). Bring to a boil. Reduce heat, cover and simmer 1 hour, adding a little water, if necessary. Remove chicken and place in a bowl. When cool enough to handle, de-bone chicken, then coarsely chop or shred meat and return to pot. Serve hot with multi-grain rolls (included).

Honey-Lime Chicken Thighs (grill)


(grill): Thaw completely in fridge. Heat grill to medium- high. Clean and oil grates. Remove chicken from marinade. Discard excess marinade. Grill chicken 5-7 min. per side, OR until cooked through (internal temp. 165F/74C). Suggested Sides: Our Curried Cranberry-Raisin Rice, fresh fruit.

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) aproved