Cooking Instructions


Pan-Seared Haddock with Remoulade Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Discard excess liquid from fish bag. Dry fish with paper towel. Wearing plastic gloves (included), stir spice mixture (the reddish one) and rub all over each piece of fish. Heat some canola oil in a large frypan 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 Creamy Peas & Orzo.


Parmesan Chicken Fingers (oven)

 

(oven): Thaw completely in fridge. Heat oven to 450F/230C. Massage bag of chicken to redistribute marinade. Empty crumbs onto a plate and stir. Dip chicken in crumbs, coating completely. Place chicken on a foil-lined baking tray that has been well-coated with non-stick spray. Bake in centre of oven, approx.15 min. (OR until cooked through), turning halfway through. Suggested Sides: Our Sweet Potato Fries.


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 Goat Cheese & Turkey Marinara (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water, to desired doneness (Split Orders cook 1/2 of the pasta). Drain pasta but do not rinse. Heat a little oil in a frypan or skillet over medium heat and add turkey. Brown turkey, stirring often. Stir in sauce and 1/2 c. water (Split orders add only 1/4 c. water) and cook until cheese melts and sauce is hot. Serve sauce over pasta with some fresh-ground black pepper. Suggested Sides: Steamed broccoli or asparagus.


Pasta with Lobster Sauce and Shrimp (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water (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 pasta with sauce. Sprinkle with freshly-ground black pepper and parmesan cheese, if desired. Suggested Sides: Our Crispy Ciabatta Rolls, 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: Our Southwest Buttered Corn.


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 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 fridge. Heat oven to 325F/163C. Place roast, fat side up, in a deep roasting pan, coated with non-stick 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 Edamame-Bacon Succotash. Split Orders: Roast approx. 45-55 min.


Pork Tenderloin and Prosciutto 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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