Cooking Instructions

Tarragon Chicken Burgers (grill or stovetop)


(grill or stovetop): Thaw completely in fridge. Clean and oil grates. Heat grill to medium-high. Cook, turning once, 5-6 min/side, or until browned and cooked through (internal temp.165F/74C). Can also be cooked in a non-stick frypan, with 1-2 Tbsp. of oil, over medium heat. Serve with sliced, ripe tomato, lettuce, and Dijon mustard. Suggested Sides: Our Baby Spinach Salad.

Tequila-Jalapeno Pork Tenderloin (grill)


(grill): Thaw completely in refrigerator. Preheat grill to medium-high. Clean and oil grates to prevent sticking. Remove pork from marinade, reserving marinade. Grill until done, about 15-20 min. (internal temp. 160F/71C), turning once or twice to cook evenly. Meanwhile, empty reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for approx. 5 min, stirring occasionally and adding a little water, if necessary. Slice tenderloin into medallions and drizzle with sauce. Suggested Sides: Corn on the cob, fresh fruit.

Teriyaki Salmon (grill or oven)


(grill or oven): Thaw completely in fridge. Heat grill to medium (or heat broiler). Clean and oil grates to prevent sticking. Grill (or broil) about 3 min. Slide spatula carefully under salmon to turn over. Cook another 3-4 min, OR just until done and fish flakes easily with a fork (internal temp. 158F/70C). Suggested Sides: Rice, a green vegetable, fresh pineapple chunks.*Best cooked within 24 hours of defrosting.

Tex-Mex Fiesta Burgers (grill or stovetop)


(grill or stovetop): Thaw in fridge. Heat grill (or frypan) to medium-high. Oil and clean grates to prevent sticking. Remove salsa from fridge, letting it sit out while burgers cook. Unwrap burgers and cook until done, approx. 5-7 minutes per side (internal temp. 165F/74C). Toast buns briefly on grill if desired. Top burger with salsa and serve on buns. Suggested Sides: Tortilla chips & Cerveza!

Thai Shrimp Curry (stovetop)


(stovetop): Thaw completely in fridge. Cook rice (included). Heat a little oil in a pan or skillet over medium-high heat. Add peas & caramelized onion. Cook, stirring, 1-2 min. Add sauce (coconut milk will look lumpy). Bring to a boil, then reduce heat. Simmer, cook & stir occasionally, 5 min. Drain off & discard liquid from shrimp then add shrimp to skillet. Cook 3-5 min, just until shrimp turn pink. Serve over rice. Suggested Sides: Fresh tropical fruit.

Thai-Style Chicken with Creamy Coconut Sauce (stovetop)


(stovetop): Thaw completely in fridge. Empty chicken and sauce into a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, 20 min., stirring occasionally. Season with salt and pepper. Meanwhile, cook rice (included). Serve chicken and sauce over cooked rice. Garnish with chopped cilantro, if desired. Suggested Sides: Warm flatbread.

The Raj's Favourite Beef Curry (stovetop)


(stovetop): Thaw in fridge. Heat a frypan on medium-high. Stirfry ground beef/onion mixture 5-7 min, until beef is no longer pink. Stir in sauce and 2 c. water (Split Orders, add only 1 c. water). Bring to a boil. Reduce heat and simmer, approx. 20 min, stirring occasionally; add a little water if necessary. Season with salt and pepper. Meanwhile, cook basmati rice (included). Serve over hot rice, with our Curried Peas & Corn.

Three "B" Stew (3-4 quart crockpot or stovetop)


(3-4 quart crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty bag into crockpot. Cover and cook on Low 7-8 hours OR until beef is tender. Stovetop: Empty bag into a pot. Bring to a boil. Reduce heat to low. Cover and simmer gently, approx. 2 hours, OR until beef is tender, stirring occasionally and adding additional water if necessary. Both: Ladle into bowls. If desired, top with a sprinkle of French fried onions (included). Suggested Sides: Our Savoury Herb Quick Bread, a light salad.

Tilapia with Thai Chili Sauce (stovetop)


(stovetop): Thaw completely in refrigerator. Cook rice (included). Coat frypan or skillet with non-stick spray. Heat over medium heat. Pat fish dry with paper towel and sprinkle lightly with salt and pepper. Lay fish in hot pan and cook 3-4 min. per side OR until golden and fish flakes easily with a fork (internal temp. 158F/70C). Remove fish from pan and cover to keep warm. Pour sauce mixture in pan. Stir and cook 2-4 min. OR until slightly reduced. Serve sauce over fish and rice. Suggested sides: A simple green salad, edamame.

Tomato Basil Chicken Saute (stovetop)


(stovetop): Thaw completely in refrigerator. Pat chicken dry with paper towel. Sprinkle with salt and pepper. In a frypan, heat 1 Tbsp. oil or butter over medium heat. Saute chicken until cooked through, approx. 5-7 min/side (internal temp. 165F/74C). Remove to a platter & tent with foil. Pour sauce into frypan and bring to a boil, stirring. Boil approx. 3 min. Reduce heat, stir in cream/basil, and simmer until slightly thickened. Return chicken to pan. Spoon sauce over chicken and serve. Suggested Sides: Buttered pasta, our 6-Minute Greens.

Tortellini with Turkey Sausage, Mushrooms and Red Peppers (stovetop)


stovetop): Thaw completely in fridge. Cook tortellini in boiling water until it rises to the top, about 3 min. Drain & set aside. Add a little oil to a large frypan & brown turkey sausage, stirring to break it up. Add sauce & bring to a boil. Reduce heat & simmer, stirring occasionally, 5 min. Stir in tortellini, simmer 5 min. Sprinkle with freshly-ground black pepper. Suggested Sides: A glass of Red, our Crispy Ciabatta Rolls with Herbed Garlic Butter.

Tortilla-Crusted Chicken Tenders (oven)


(oven): Thaw in fridge. Heat oven to 400F/205C. Thoroughly coat a rimmed cookie sheet with non-stick spray. Empty tortilla crumbs onto a plate and stir. Remove chicken from marinade & dip into crumbs to coat. Spray chicken lightly with non-stick spray. Bake approx. 15 min, turning halfway through (internal temp. 165F/74C). Serve with honey-mustard dipping sauce (included). Suggested Sides: Our Creamy Peas n Orzo.

Turkey Hummus Pitas (stovetop)


(stovetop): Thaw completely in fridge. Heat a little oil over medium heat in a frypan or skillet. Cook, carefully turning once, 5-6 min/side, or until lightly browned and cooked through (internal temp. 165F/74C). Wrap in warm pita, spread with hummus (included) and topped with shredded lettuce & sliced tomatoes. Suggested Sides: Have you tried our Our Warm Kale Krunch?

Turkey Pumpkin Chili (stovetop)


(stovetop): Thaw completely in fridge. Heat a large frypan over medium heat. Cook turkey mixture, stirring occasionally, until turkey is no longer pink, approx. 5 min. Add pumpkin mixture and bring to a simmer. Reduce heat to low, cover and simmer, stirring occasionally, about 20 min. If desired, top with your own sour cream or grated cheddar. Suggested Sides: Warm rolls (included), a small green salad.

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