BEEF WELLINGTON
*For best results use a meat thermometer to take internal temperature to know when wellington is ready*
Preheat the oven to 425F. Remove wellington from plastic wrap and place on a parchment or foil lined sheet pan. Lightly brush egg wash onto dough. Bake in oven for 40-45 minutes for medium rare (130-135F internal temperature). Allow to rest 10 minutes before slicing. Serve with Rosemary Thyme Sauce if desired.
CABERNET BRAISED BONELESS SHORT RIBS
Short Ribs - Preheat the oven to 350°F. Remove lid and cover with aluminum foil. Heat in the oven for 30-40 minutes. Short Ribs will be hot all the way through and tender to the touch when they are ready. When you are ready to serve, pour additional heated (see heating instructions below) Cabernet Sauce over Short Ribs.
Cabernet Sauce - Stove Top- Transfer to a sauce pan and heat on the stove at medium and stir until bubbly and hot.
- Microwave- Transfer to a microwave safe container and heat in microwave for 1 minute and stir. Continue to heat in 30 second increments until hot.
NUEKSE BONE-IN HALF HAM
*For best results use a meat thermometer to take internal temperature to know when ham is ready. Do not overheat ham*
Preheat the oven to 325°F. Remove the ham from its packaging. Place the ham in a roasting pan flat side down. Add ¼ cup of water to the bottom of the pan. Cover the ham tightly with foil. Heat for about 15–20 minutes per pound, or until the internal temperature reaches 120°F. Remove the ham from the oven and cover it loosely with foil. Let the ham rest for 15–30 minutes.
SRF KUROBUTA BONELESS WHOLE HAM
*For best results use a meat thermometer to take internal temperature to know when ham is ready. Do not overheat ham*
Preheat the oven to 325°F. Remove the ham from its packaging. Set ham in a roasting pan or rimmed baking sheet. Suggested heating time is 10-15 minutes per pound until heated through. Heat in the oven until the ham reaches an internal temperature of 140°F when checked in the center of its thickest section. Remove the ham from the oven, cover loosely with foil and let it rest for 15 to 30 minutes.
KUROBUTA BONE-IN HALF HAM
*For best results use a meat thermometer to take internal temperature to know when ham is ready. Do not overheat ham*
Remove the ham from its packaging. Place the ham in a roasting pan flat side down. Suggested heating time is 10-15 minutes per pound until heated through. Heat until the ham reaches an internal temperature of 140°F in the thickest section. Remove the ham from the oven and cover it loosely with foil. Let the ham rest for 15–30 minutes. Slice the ham against the grain.
CRANBERRY, CANDIED PECAN, GOAT CHEESE ROASTED SWEET POTATOES
Preheat the oven to 350°F. Take off the lid. Heat in the oven uncovered for 15-20 minutes. Remove from the oven and sprinkle pecans on top of the sweet potatoes.
CREAMED SPINACH WITH BUTTERY PANKO & PARMESAN
Preheat the oven to 350°F. Take off the lid. Heat in the oven uncovered for 25-35 minutes or until heated through.
GREEN BEAN ALMONDINE
Preheat the oven to 350°F. Take off the lid. Cover container with aluminum foil. Heat in the oven for 15-20 minutes. Stir half way through. Remove from the oven and sprinkle almonds on top of the green beans.
SMOKED GOUDA AU GRATIN POTATOES
Preheat the oven to 350°F. Take off the lid. Cover container with aluminum foil. Heat in the oven for 30 minutes. Remove from the oven and uncover the container. Heat in the oven for an additional 10-15 minutes uncovered.
LOBSTER MAC & CHEESE
Preheat the oven to 350°F. Take off the lid. Cover container with aluminum foil. Heat in the oven for 25-30 minutes. Remove from the oven and uncover the container. Heat in the oven for an additional 5-10 minutes uncovered.
MASHED POTATOES
Uncover container and stir mashed potatoes. Loosely cover and microwave for 2 minutes. Stir and continue to heat in 1 minute increments until hot.
CINNAMON FRENCH TOAST BRUNCH CASSEROLE
*Stir and pour sweet egg custard mixture onto the casserole the night before serving and continue to refrigerate.
Preheat the oven to 350 degrees. Uncover container and cover with aluminum foil. Bake for 45-55 minutes or until the egg is set and internal temperature reaches 165 degrees. Remove foil and return to the oven for an additional 5-8 to allow brown sugar to caramelize. Let cool for 10 minutes. Top with berries & whipped cream.
SAUSAGE & CHEDDAR BRUNCH CASSEROLE
*Stir and pour savory egg custard mixture into the casserole the night before serving and continue to refrigerate.
Preheat the oven to 350 degrees. Uncover container and cover with aluminum foil. Bake for 45-55 minutes or until the egg is set and internal temperature reaches 165 degrees. Remove foil and return to the oven for an additional 5-8 to allow cheese to brown. Let cool for 10 minutes. Top with green onions.
