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Cooking

Instructions

Bali Hai Chicken

1. Put chicken, onions and almond slivers in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook rice according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Serve over rice.

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Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

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Amazing apple Pork Tenderloin Medallions

1. Thaw completely in the fridge.
2. Heat 1 TBSP of canola or olive oil in a large non-stick pan over medium heat and saute medallions until inside temp = 71ºC – do not overcook.
3. In the meantime, prepare your Dill Carrots according to directions.
4. Heat glazed ingredients in a saucepan.
5. Pour glaze over medallions and simmer for approximately 3 mins on medium. Remove from heat.
6. Serve alongside creamy dilled carrots and rice

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Thaw completely in the fridge.  Pre-heat oven to 400 degrees. Bake uncovered for 45 mins – 1 hour or until casserole is browned and has an internal temperature of 165 degrees Fahrenheit. While casserole is cooking steam provided broccoli and serve on the side. Enjoy! 

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1. Rinse shrimp in lukewarm water, pull off tails. pat dry.
2. Pour spice mixture in a large bowl. Add the shrimp to the
spices and toss to coat evenly. Set aside.
3. Melt the butter over medium heat in a 12-inch skillet. Add
the garlic and cook, stirring with a wooden spoon, for one
minute. Do not brown.
4. Add the shrimp and continue cooking over medium heat,
stirring frequently, until the shrimp are almost cooked but
still opaque in spots, 3-4 minutes.
5. Add the Worcestershire sauce, lemon juice and water and
cook until shrimp are done, 1-2 minutes more.
6. Scatter scallions over top and serve over jasmine rice

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Balsamic Pork Tenderloin
1. Thaw completely in refrigerator.
2. Preheat oven to 500°F (you may want to make sure your oven is clean before making this one to
avoid a lot of smoking).
3. Place tenderloins on a sprayed, foil lined baking dish
4. Roast in hot oven for 20-25 minutes or until the internal temperature of the roast registers 150
degrees.
5. While tenderloins are cooking, start your rice (as per directions on bag) so it is ready with your meal.
6. Remove from the oven and let rest for 10 minutes before slicing. Serve with rice & steamed broccoli.

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DFC FRIED CHICKEN
Will be released soon!

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Ginger Beef Stirfry Thaw completely in the fridge.
1. Heat a wok or large skillet to HIGH.
2. In a separate bowl, dissolve cornstarch in 1/2 cup of cold water (1/4 cup for a half order) until smooth but fairly thick – add more water if necessary.
3. Carefully pour out all excess juice from beef bag.
4. Pour 2 Tbsp. oil in the wok or skillet.
5. Dip each beef strip into mixture and coat – Add 6-8 strips of the beef to the oil. Cook pieces quickly (15-30 secs per side) on high heat, remove from wok and place on a separate plate, add oil as needed, continue until all beef is browned/crisp.
6. In a pot boil water and make Asian Noodles.
Meanwhile, Add 1 Tbsp oil to the empty wok and add the carrot, garlic bag. Stir fry for 2 minutes. Add bag of liquids and bring to a boil. Add beef and cook for 1 minute. Take off heat.

Cooking

Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

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Instructions

1. Thaw completely in refrigerator.
2. Pre-heat oven to 350°F.
3. Bake uncovered for 45 minutes or until the casserole is bubbling and the cheese is melted.

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Chicken Cacciatore
1. Thaw completely in fridge.
2. In a deep sauce pan or large pot, brown chicken over medium heat. Transfer to plate. Drain fat from pan.
3. Add contents of bag of veggies and sauté until softened and no liquid remains, about 5 minutes.
4. Add small bag of tomato sauce; bring to boil.
5. Start your pasta to cook, so that it will be ready with your meal.
6. Return chicken and any juices to pan; reduce heat and simmer until thickened and chicken is cooked, about 30 minutes.
Serve cacciatore over included pasta along
with a fresh green salad.

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Cocoa Spiced Pork Tenderloin

1. Thaw completely in the fridge.
2. Begin your creamy dilled carrots.
3. Heat one tablespoon of canola oil in a large non-stick pan over medium high heat and sauté until inside temperature reaches 68ºc and it is no longer pink. Do Not Overcook pork or it will be tough.
4. Serve with your carrots and rice.

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Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and enjoy.

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Thaw everything but the shrimp completely in the refrigerator.  When ready to cook, place frozen shrimp under cold running water for 10 minutes.  Bring a large pot of water to boil and cook pasta until al dente.  Heat a skillet over high heat.  Add the shrimp, aspeargus and marinade and cook until the shrimp turn pink, about 5 minutes.  Drain pasta and place on a platter, pour shrimp and marinade over top and serve

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Garlic and Cheddar Chicken

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 350^oF and bake uncovered for about 45-55 min. If frozen, preheat to 375^oF and bake about 1 1/2 hrs with the lid loosely covering the dish.
3. About halfway through the cooking time, start Gourmet Mushroom Risotto according to directions.

Serve with a fresh crisp salad.   REDUCE COOKING TIME BY  10-15 MINUTES FOR DOWNSIZED ORDER

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Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

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Instructions

1.Thaw burgers completely in the fridge. 2 burgers per packet in case you
want to only thaw two at a time. Take buns out of freezer to thaw.
2. Lightly oil the grate and preheat the grill to medium high heat.
3. Heat a large skillet over high heat for 1 min. Add mushrooms and dry
saute them until they release their water 2-3 mins
4. Add onions and 1 TBSP olive oil -toss to combine with mushrooms and
saute over high heat 1 min – Turn off heat and place in a bowl.
5. Create a slight indent in the middle of the pattie. Grill each burger for 5-
8 minutes per side, or until entirely cooked.
6. Add cheese when burgers are almost done – paint burger buns with
olive oil and toast on griddle for 1-2 mins. Place burger on bun, top with
mushrooms and onions. ENJOY

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Instructions

1. Thaw completely in refrigerator.
2. Preheat oven to 375°F.
3. Bake uncovered for (Down Sized) 55 minutes or (Full
Sized) 1 hour and 15 minutes or until chicken is
cooked through.
4. Let sit for 10 minutes before eating.
Serve with a tossed salad for a quick and healthy meal!

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Cooking

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Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious

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Shrimp Stir-fry with Orange Rice
1. Thaw completely in Fridge.
2. Start your rice according to directions on bag.
3. Heat a wok or frying pan over high heat. Add 1TBSP oil and the garlic/ginger/onion bag stir fry for 20 seconds and then add veggies and stir fry for 3-5 minutes.
4. Add shrimp and MARINADE and stir fry for 4 minutes until Shrimp turns pink
5. Add in the sauce and mix with other ingredients until the sauce thickens slightly.

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Shrimp with Peanuts & Pasta

1.Thaw completely in refrigerator.

2. Bring salted, oiled water to a boil in a large pot for your angel hair pasta.

3. While pasta is cooking, heat a teaspoon of oil in a large nonstick skillet over medium-high heat. Add shrimp to skillet and sauté until done (about 3 to 4 minutes).
4. Remove shrimp from pan. Add pasta to the boiling water.
5. Add onion and red pepper to pan and sauté 3 minutes. (Add more oil, if necessary.)
6. Add sauce and cooked shrimp to pan. Reduce heat to medium and cook until heated through.

Serve shrimp mixture over cooked pasta.  This is so fullfilling on its own, that the only suggested side dish is a glass of wine!

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Please check back this will be updated.

Cooking

Instructions

1. Thaw completely in the fridge.
2. Preheat oven to 350ºF.
3. Place salmon in an oven safe dish and bake for aprox. 15-20 mins  and it flakes easy.
4. Start rice according to directions.
5. Place the contents of the coconut milk and cream bag in a medium sauce pan , heat until boiling until slightly thickened.

Serve over salmon. Enjoy!

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Tumbleweed Chicken
1. Thaw completely in refrigerator.
2. Preheat oven to 375°F.
3. Bake uncovered for 40 – 50 minutes, until chicken is cooked through, check to make sure there is no pink in the center of chicken.
4. Begin your risotto as soon as you put chicken in oven
For a browner and crispier crust, brush chicken with butter and place under the broiler for an additional minute or two.

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Chicken Parmesan

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 375F and bake uncovered for 40-50 min uncovered. If frozen, preheat to 400F and bake about 1 hr 15 min with the lid loosely covering the dish.
3. About halfway through the time, start pasta in a pot of boiling salted water. Serve pasta with the Chicken Parmesan and its sauce.

We suggest pairing with a glass of white wine: New Zealand “Villa Maria” 2018