Cooking Instructions & Nutritional Information
Stuffed Chicken Florentine in Puff Pastry
COOKING INSTRUCTIONS DO NOT DEFROST CONVENTIONAL OVEN Preheat oven to 375°F. Remove product from packaging. Spray cooking tray with non-stick cooking spray and place product on tray. Cook approximately 30-35 minutes. Product should be heated to an internal temperature of 165°F or higher. Use a cooking thermometer for accuracy.
Prime Rib Roast - USDA Prime Grade - Aged 28 Days
Beef Christmas Holiday Prime Rib Roast USDA Prime Aged
USDA Prime Aged Boneless Beef Roast Cooking Instructions.
Seasoned Split Chicken (for Sous Vide)
SOUS VIDE COOKING INSTRUCTIONS STEP 1: DEFROST Be sure to leave product in specialty Sous Vide Packaging. Defrost in refrigerator overnight, on the counter at room temperature for several hours, or (to quickly defrost) use the cold water method. All of these defrosting techniques are explained in more detail here. STEP 2: SOUS VIDE Set up your Sous Vide cooker and set temperature to 180º F. Add Split Chicken in Sous Vide Packaging to the water. Leave to cook about 2 hours. The internal temperature of the chicken should be 165º F. Use a cooking thermometer for accuracy. STEP 3 (OPTIONAL):...
Fully Cooked Seasoned Chicken Breast
Fully Cooked Poultry Reheating Instructions
RE-HEATING INSTRUCTIONS DEFROST For best results, remove from packaging prior to defrosting. Defrost under refrigeration for several hours or defrost using a microwave if desired. Use defrost button on microwave and defrost for two minutes, increase time for multiple pieces. You can find detailed defrosting instructions here. MICROWAVE After defrosting, set microwave for 2 minutes. Product should be heated to an internal temperature of 165°F or higher. Use a cooking thermometer for accuracy. Based on household 1600 WT microwave. Increase time for smaller microwave units and multiple pieces. CONVENTIONAL OVEN Preheat oven to 350°F. Spray cooking tray with non-stick cooking spray and place...
Seasoned Chicken Breast (for Sous Vide)
SOUS VIDE COOKING INSTRUCTIONS STEP 1: DEFROST Be sure to leave product in specialty Sous Vide Packaging. Defrost in refrigerator overnight, on the counter at room temperature for several hours, or (to quickly defrost) use the cold water method. All of these defrosting techniques are explained in more detail here. STEP 2: SOUS VIDE Set up your Sous Vide cooker and set temperature to 150º F. Add Chicken Breast in Sous Vide Packaging to the water. Leave to cook about 2 hours and 10 minutes. The internal temperature of the chicken should be 165º F. Use a cooking thermometer for...