Cooking Instructions


Pan-Seared Basa with Tomato Cream Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Heat a non-stick frypan on medium-high for 3 min. Discarding excess liquid, place fish in hot pan. Sear on both sides for 3 min. Carefully pour the Tomato Cream Sauce over the fillets and reduce heat. Cover and simmer gently, 6-8 min. OR until done (internal temp. 158F/70C). Serve with hot rice. Suggested Sides: Our Warm Kale Krunch. *For best results, use within 24 hours of defrosting.


Pan-Seared Haddock with Remoulade Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Discard excess liquid from fish bag. Pat fish dry with a paper towel. Wearing plastic gloves (included), stir spice mixture (the reddish one), then rub into both sides of each piece of fish. Heat up to 1 Tbsp. canola oil in a large, non-stick frypan or skillet over medium-high heat. Cook fish about 2 min, carefully turn over, and cook another 2 min. OR until done and fish flakes easily with a fork (internal temp.158F/70C). Serve with rice and a dollop of Remoulade Sauce. Suggested Sides: Our 6-Minute Greens.


Parmesan-Panko Pork Chops (stovetop)

 

(stovetop): Thaw completely in fridge. Empty panko crumbs onto a plate and stir well. Heat 1-2 Tbsp. oil in a frypan or skillet over medium heat. Use a fork to remove chops from bag and dip in panko crumbs, coating completely. Cook chops approx. 5-6 min/side OR until done (internal temp. 160F/71C). Suggested Sides: SupperWorks mashed potatoes, peas.


Pasta all'Amatriciana (stovetop)

 

(stovetop): Thaw in fridge. Cook pasta (included) in boiling water (Split Orders cook ˝ of the pasta). Reserve 1 c. pasta water, then drain pasta and set aside; do not rinse. Meanwhile, heat a frypan over medium heat. Sauté bacon & onion, stirring often, 3-4 min. Remove from heat. Stir in wine and tomato paste. Return to heat and cook briefly, until wine is nearly evaporated. Stir in tomatoes & bring to a boil. Reduce heat; simmer, covered, 15-20 min, stirring occasionally. Toss pasta with sauce. If necessary, add some of the reserved pasta water to thin the sauce. Top with parmesan (included) and freshly-ground pepper. Suggested Sides: Crisp green salad, Our Rosemary Focaccia.


Pasta with Bocconcini and Fresh Tomato Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Bring a large pot of salted water to a boil. Cook pasta to desired doneness. Drain. Meanwhile, heat a large frypan over medium-high. Saute tomato mixture, stirring often, until the tomatoes soften and begin to break down, 7-10 min. (careful-tomatoes may spray hot juice). Stir in basil/garlic. Cook, stirring, 1 ˝-2 min. Pour over pasta and stir. Top with bocconcini cheese and sprinkle with parmesan. Serve hot, at room temp, or chilled. Suggested Sides: Our Baby Greens Salad.


Pasta with Lobster Sauce and Shrimp (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook pasta in boiling, salted water, to desired doneness (Split orders, cook 1/2 of the pasta). Meanwhile, empty sauce into a large frypan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, add shrimp, and simmer approx. 4-5 min. OR until shrimp are pink. Drain pasta, do not rinse. Toss together pasta and sauce. Season with freshly-ground black pepper and garnish with parmesan cheese, if desired. Suggested Sides: Warm ciabatta bread, a light green salad.


Pasta with Tomato-Vodka Sauce & Chicken (stovetop)

 

(stovetop): Thaw in fridge. Cook egg noodles in boiling, salted water, approx 10 min. (Split Orders cook ˝ of the pasta). Drain; do not rinse. Meanwhile, season chicken lightly with salt & pepper. Brown in a little oil, over medium heat, in a frypan or skillet, approx. 5 min. Stir in sauce. Reduce heat; simmer gently until chicken is cooked through (internal temp. 65F/74C) and sauce is creamy, 5-6 min; stir occasionally. Stir in basil. Toss pasta with sauce, sprinkle with parmesan, and serve. Suggested Sides: Our Crispy Ciabatta Rolls, a small salad.


Pasta with Turkey Sausage and Artichoke Hearts & Basil (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta (included) in boiling water; drain but don’t rinse. Brown turkey sausage over medium heat in a frypan or skillet, breaking up sausage with a fork. Stir in sauce and 1 c. water (Split Orders add only 1/2 c. water). Reduce heat and simmer 5 min. Stir often & add a little water if necessary. Toss pasta with sauce, sprinkle with parmesan (included), and serve. Suggested Sides: Our Crispy Ciabatta Rolls with Herbed Garlic Butter, a green salad.


Peachy Pork Chops (stovetop)

 

(stovetop): Thaw completely in fridge. Over MEDIUM heat, heat 1 Tbsp. canola oil in frypan or skillet. Remove pork chops ONLY from bag and place in pan. Brown 1 min. on each side. Pour peaches and liquid over chops. Cook 3-4 min, uncovered. Turn over peaches and chops; cook 3-4 min. OR until done and liquid has evaporated (internal temp. 160F/71C). Suggested Sides: Cottage cheese, our Southwest Buttered Corn.


Pineapple-Glazed Basa (oven)

 

(oven): Thaw completely in fridge. Cook rice (included). Heat oven to 425F/218C. Coat a glass baking dish with non-stick spray; add fish in a single layer. Discard any liquid from fish bag. Spoon pineapple over fish. Bake 15-20 min. OR until done (internal temp.158 F/70C) & fish flakes easily with a fork. Serve with hot rice, drizzling pan juices over rice. Suggested Sides: Our Warm Kale Krunch. *For best results, cook within 24 hours of defrosting.


Pizza Meatloaf (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 375F/190C. Cook, uncovered for 40-50 min. (internal temp.165F/74C). Sprinkle with cheese during last 5 min. of cooking Serve with warmed pizza sauce (provided). Suggested Sides: SupperWorks Mashed Potatoes.


Porcupine Meatballs (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 400F/205C. Bake, covered, approx. 1 hour+15 min. (Split Orders, remove lid and cover tightly with 2 layers of foil) OR until meatballs are cooked through and rice is tender (internal temp. 165F/74C). Suggested Sides: Peas, our Crispy Ciabatta Rolls.


Pork Chops In Adobo Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. In a frypan or skillet, gently simmer chops and sauce, covered, 35-45 min. OR until tender (internal temp. 160F/71C). Stir occasionally and add a little water, if necessary. Suggested Sides: Our Southwest Buttered Corn, sliced onion and avocado.


Pork Chops on the Rocks (grill)

 

(grill): Thaw completely in fridge. Clean and oil grates. Heat grill to medium. Season chops with salt and pepper. Grill 9-10 min, turning once, until cooked through (Internal temp. 160F/71C). Brush very generously with glaze during the last 5 min. of cooking. Suggested Sides: Grilled cauliflower, our Best Ever Crunchy Coleslaw.


Pork Loin Roast with Red Currant-Sherry Sauce (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 325F/163C. Place roast, fat side up, in a deep roasting pan, coated with non-stick cooking spray. Discard marinade. Roast, uncovered, approx. 1 hour (internal temp. 160F/71C). Remove from oven, tent with foil and let rest 5 min. before carving. Meanwhile, heat sauce in a small pot, approx. 2 min. Serve roast with a dollop of sauce. Suggested Sides: Our 6-Minute Greens, roast potatoes. Split Orders: Roast approx. 45-55 min.


Pork Tenderloin and Proscuitto in Puff Pastry (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 350F/180C. Coat a rimmed cookie sheet with non-stick spray. Unwrap and place, seam side down, on cookie sheet. In a small bowl, whisk 1 egg with 1 Tbsp. water. Using your fingers or a pastry brush, lightly brush top and sides of puff pastry with the egg wash. Poke 3 small holes in each log, to allow steam to escape. Bake in centre of oven, approx. 45-55 min. OR until a light, golden brown (internal temp. 160F/71C). Let stand 5 min. Cut into thick slices and serve with cranberry salsa. Suggested Sides: Creamy Peas ‘n Orzo, boiled or roast mini potatoes.


Pork Tenderloin with Tangy Blueberry BBQ Sauce (grill)

 

(grill): Thaw completely in fridge. Clean and oil grates, preheat grill to medium-high. Sauce: Empty sauce into a pot. Bring to a boil over medium-high heat. Reduce heat to medium and continue boiling approx 20 min, stirring occasionally until slightly thickened. Pork: Grill approx. 15-20 min, turning occasionally OR to desired doneness (internal temp. 160F/71C). Tent with foil; let rest 5 min. Slice pork thinly and slather with BBQ sauce. Suggested Sides: Corn on the cob, grilled new potatoes.


Portobello-Pepper Burritos (Oven or freezer to microwave)

 

(Oven or Freezer-to-Microwave): Thaw completely in fridge. Oven: Bake wrapped burritos at 450F/230C for 10 min. OR until heated through. For crispier exterior remove foil before baking. Microwave: From frozen-unwrap a burrito and place, covered with a paper towel, on microwave-safe plate. Defrost on Medium power for 5 min. Uncover and cook on High power until heated through, about 2-3 min. Microwaving additional burritos at the same time will increase cooking time. Suggested Sides: A SupperWorks salad.


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