Cooking Instructions

Lebanese Shepherd’s Pie (oven)


(oven): Thaw completely in fridge (or cooking time will increase significantly). Heat oven to 400F/205C. Bake, covered 1 hour. Uncover and bake 15 min. OR until cooked through (internal temp.165F/74C). Let rest 5 min. before serving. (Split Orders remove lids and cover with foil. Uncover after 45 min. and bake 15 more min. Suggested Sides: Our Savoury Herb Quick Bread, a light salad.

Lemon-Rosemary Chicken Tenders with Cranberry Dipping Sauce (oven)


(oven): Thaw in fridge. Heat oven to 375F/190C. Coat a rimmed cookie sheet with non-stick spray. Empty crumbs onto a plate; stir well. Dip chicken in crumbs. Mist chicken with non-stick spray. Bake 15-20 min. or until cooked through (internal temp. 165F/74C). To crisp, broil 1 min. Warm dipping sauce (included) in a small pot or in microwave. Suggested Sides: Our Creamy Peas ‘n Orzo.

Lemonade Grilled Chicken (grill)


(grill): Thaw completely in fridge. Heat grill to medium-high. Clean and oil grates. Remove chicken from marinade & discard excess marinade. Empty sauce into a bowl. Grill approx. 5-7 min. per side, covered OR until cooked through (internal temp.165F/74C). Baste generously with sauce, but stop during the last 5 min. of grilling. Suggested Sides: Our Best Ever Crunchy Coleslaw.

Light & Lovely Shrimp and Mushroom Rotini (stovetop)


(stovetop): Thaw completely in fridge. Cook & drain pasta (included). Heat frypan or skillet over medium-high. Sauté mushrooms until most of the liquid evaporates, 2-3 min. Reduce heat to medium. Add shrimp (discard excess liquid in bag). Cook about 2 min, until shrimp begin to turn pink; stir in sauce. Simmer & stir approx. 2 min, until sauce is hot and slightly thickened. Toss with pasta. Cover and let sit 5 min. Top with fresh-ground pepper. Suggested Sides: Salad and our Rosemary Focaccia.

Lorna's Family Reunion Crockpot Chicken: (3-4 quart crockpot or stovetop)


(3-4 quart crockpot or stovetop): Thaw in fridge. Crockpot: Empty bag into crockpot. Stir & cover. Cook on Low 6-8 hours. Stovetop: Empty bag 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 & simmer approx. 1 1/2 hours; stir occasionally & add water if necessary. Both: Before serving, skim off surface fat and season with salt & pepper. Cook rice (included). Open container of cornstarch; stir in 1-2 Tbsp. water. Stir into chicken to thicken. Shred chicken using 2 forks. Serve over rice.

Lychee Curry Chicken (stovetop)


(stovetop): IF frozen, thaw completely in fridge. Heat 1 Tbsp. oil in a frypan over medium heat. Brown chicken, about 4 min. per side. Reduce heat and pour in lychee juice (reserve fruit for later). Cover and simmer approx. 7-8 min. OR until done (internal temp. 165F/74C) and juices is slightly thickened. Remove from heat and stir in lychee fruit. Drizzle with any remaining juice. Suggested Sides: Our Curried Cranberry-Raisin Rice. *Nut warning (curry paste)

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