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Cooking Directions

AHI SWORDFISH These steaks are great on the grill or under the broiler. Broil or Grill: 4-5 minutes per side. They are done when the steak is opaque throughout. For a moist entree, avoid overcooking. Microwave: Arrange two thawed steaks in a baking dish. Brush steaks with a mixture of 1 Tbsp. of butter and 1 tsp. lemon juice. Cover with plastic wrap, venting one corner. Microwave at 50% power (medium) for 3-4 minutes. Turn steaks over. Brush with butter; cover. Microwave 3-4 minutes or until fish is opaque throughout. 

AHI TUNA STEAKS Grill - Heat grill and season steaks. Grill Tuna for 7 minutes per side or until they've reached desired doneness. Pan Saute - Coat a non-stick skillet with a little bit of olive oil, butter or non stick cooking spray. Cook the Tuna on each side for 7 minutes or until they've reached desired doneness. Bake - Place on a baking sheet and bake at 350 degrees F for 20 minutes or until Tuna has reached desired doneness. Brush with butter or butter substitute before baking if preferred. To maintain proper quality, product should be consumed within 24 hours of thawing. 

BBQ CHICKEN WINGS These are already Fully Cooked and just need to be heated . 

CENTER CUT BONE-IN PORK CHOP. Thaw in Refrigerator Overnight. Preheat oven to 325 degrees. Place chops in roasting pan. Season with salt and pepper. Cook 15 minutes per side or to desired doneness. 2nd Best Method - Grilling. Thaw in Refrigerator Overnight. Season each side, grill over medium fire basting frequently with your favorite barbecue sauce. Quickest thawing method - Keep the product in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.

CENTER CUT BONELESS PORK CHOP. Pan Fry - Heat oil in frying pan. When hot, add pork and cook 10 minutes over medium heat. Season well and turn pork over; continue cooking 10 minutes over medium heat. Turn pork again; cook over low heat until done to taste. Grilling - Season pork with favorite spices, place on hot grill and cook for 6-8 minutes on each side.

CENTER CUT PORK ROAST.  Fully thaw in refrigerator overnight or defrost in microwave before roasting. Roasting - in 350 degree oven for 1 hour 15 minutes.

BONELESS-SKINLESS CHICKEN CUTLETS.  Thaw Chicken in refrigerator or cold water in package, bake at 350 degrees F for 20-30 minutes and juices run clear.

BREADED FLOUNDER FILETS.  Bake from frozen. @ 400 degrees F, for 8 minutes.

BREADED SHRIMP.   Sautee until golden brown. Or, deep Fry 5 minutes from frozen. 

CAJUN CHICKEN.  Place on cookie sheet in a 400 degree preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side. 

CAJUN SALMON.  From Thawed: Cooking Tips- As a general rule, allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickest part. Cooked salmon will flake with a fork and have an opaque appearance when fish is done. Salmon will continue to cook slightly once removed from heat. Bake- Preheat oven to 400 degrees F. Remove thawed salmon from pouch and place in baking dish. Bake for 15-22 minutes. Grill- Remove thawed salmon from pouch. Place on grill. After 5 minutes, turn salmon over and grill an additional 5-10 minutes. Microwave- Remove thawed salmon from pouch and place on microwave safe baking dish. Cover with plastic wrap, venting at corner. Heat 5-8 minutes rotate dish halfway through cooking time.

CENTER CUT PORK CHOP EXECUTIVE.  Add your favorite sauce or marinade, this is a sure winner everytime! Cooking Directions: Thaw pork chop in package in refrigerator or in cold water until thawed. Remove from package. Season or marinade as desired. Bake at 350 degrees for aprox 30-40 minutes or until an internal temp of 155 degrees. Let stand 10 min before serving. 

CHEESE RAVIOLI.  Boil 7 minutes, drain and add favorite sauce. 

CHICKEN KIEV.   CONVENTIONAL OVENS -(Recommended for best result). COOK FROM FROZEN: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a PREHEATED oven at 400 degrees F. May need to increase cook time for extra portions. MICROWAVE OVENS - COOK FROM FROZEN (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave more than 2 pieces at once. Cooking Safety: Cook to at least 165 degrees F to prevent food borne illness caused by consuming RAW poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies WIDELY by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter. 

CHICKEN CORDON BLEU.   (This RAW PRODUCT must be thoroughly cooked). CONVENTIONAL OVENS (Recommended for best result) COOK FROM FROZEN: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a PREHEATED oven at 400 degrees F. May need to increase cook time for extra portions. MICROWAVE OVENS - COOK FROM FROZEN (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave more than 2 pieces at once. SEE COOKING SAFETY BELOW. Cooking Safety: Cook to at least 165 degrees F to prevent food borne illness caused by consuming RAW poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies WIDELY by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter. 

CHICKEN TENDERS/UNBREADED.  Place on cookie sheet in a 400 degree preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side. 

CHICKEN FLORENTINE.  :(This RAW PRODUCT must be thoroughly cooked). CONVENTIONAL OVENS (Recommended for best result). COOK FROM FROZEN: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a PREHEATED oven at 400 degrees F. May need to increase cook time for extra portions. MICROWAVE OVENS - COOK FROM FROZEN (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave more than 2 pieces at once. SEE COOKING SAFETY BELOW. Cooking Safety: Cook to at least 165 degrees F to prevent foodborne illness caused by consuming RAW poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies WIDELY by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter. 

CHICKEN MARCO POLO.  CONVENTIONAL OVENS (Recommended for best result) COOK FROM FROZEN: Bake 1-2 unwrapped portions in a shallow pan for 35-40 minutes in a PREHEATED oven at 400 degrees. May need to increase cook time for extra portions. MICROWAVE OVENS - COOK FROM FROZEN (based on 1000 watts of power): Cook on a microwave-safe plate with microwave-safe covering. Cook 1 unwrapped portion flat-side up for 2 minutes. Turn flat-side down and cook for 2 minutes more. For 2 pieces, increase each step by 1½ minutes with spacing between pieces. Do not microwave cook more than 2 pieces at once. Cooking Safety: Cook to at least 165 degrees F to prevent food borne illness caused by consuming RAW poultry. Use a food thermometer, checking each portion's final temperature in several places. Many conventional ovens vary from temperature settings, and microwave oven cooking-power varies WIDELY by model; therefore, cook accordingly. Let the final cooked product stand outside the oven for 2 minutes before serving. Filling will be hot after cooking and may splatter. 

CHICKEN PHILLY STEAKS.   Pan-fry. 

CHICKEN TENDERS/BREADED.  Remove from bag. Oven: Preheat oven to 400 degreea F. Arrange tenderloins 1 inch apart onto a non-stick baking sheet. Bake for 16-20 minutes, flipping tenderloins over halfway through cook time. Microwave: Heat for 90 seconds at high power, turn tenderloins over and heat an additional 30 seconds, or until heated all the way through. Fryer: Fry for 3.5 to 4 minutes at 350 degrees F, or until heated all the way through. **Since ovens may vary, heating time and temperature may require adjustment. Tenderloins should be heated to an internal temperature of 165 F. 

COLLOSAL SHRIMP.  From Frozen: Bring unsalted water to a rolling boil, add shrimp. Return to boil and cook for 2 minutes. Drain. Rinse with cold water (Do not overcook). Prepared with the tail on, 8/12 count! 

DELMONICO STEAK.   Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. Test steak next to bone. Baking - Bake at 375° F in a shallow baking pan for 15 minutes, turn and bake another 10 minutes for med rare, 15 minutes for med, or 20 min for well. 

DOMESTICK LAMB CHOP.   Best Method - Thaw in Refrigerator Overnight. Grilling - Sear both sides, one minute per side. Raise grill, continue to cook until desired doneness. 2nd Best Method - Broiling. Broil 4" from heat source. Rare, 3-4 minutes, each side. Medium, 5-6 minutes, each side. Quickest method to thaw - Keep the chops in their packaging and submerge in a bowl of cold water for 30 minutes or until completley thawed. 

DRUMSTIX.  Bake at 375 Degrees for 15 minutes. FRYER: 3.5 minutes at 350 Degrees. NOTE: All product should be heated to 165 degrees internal temperature. 

FILET MIGNON.   Best Method - Grilling. Thaw in Refrigerator Overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method- Baking. Thaw in Refrigerator Overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed. 

FILET OF SIRLOIN.  Best Method - Grilling. Thaw in Refrigerator Overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method- Baking. Thaw in Refrigerator Overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the steak in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.

FISH STIX.  Preheat oven to 350. From Fozen about 15 minutes, turn once in between. Enjoy! 

FULLY COOKED FAJITA.   Heating Instructions: Microwave-heat to serving temperature. Conventional Oven - bake at 400 degrees for 18 to 20 minutes. Convection Oven - 10 to 12 minutes @ 350 degrees. **Cooking Times Will Vary Based on Equipment Used. Cold - defrost and serve over salad. 

GROUND SIRLOIN.  Grilling - adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines. Broiling - Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes. Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.

HALIBUT.   Cook Thawed. Baking - Preheat oven to 350 degrees. Place thawed halibut steaks on baking dish; brush with butter or substitute and bake for 20 to 25 minutes. Broiling - Thaw fish. Preheat broiler. Surface of fish should be 3 to 4 inches from source of heat. Brush with butter or substitute. Broil 10 to 15 minutes until fish pierces easily with knife. 

HORS D'OEUVRES. From frozen, bake at 425 degrees F for 10 minutes. 

IQF FLOUNDER FILETS.  Thawed: Conventional oven about 8 minutes at 350 degrees. 

IQF SEA SCALLOPS. Thawed:  Bake: Preheat oven to 375 degrees. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the preaheated pan. Place the pan containing the scallops in the oven. Bake for 12 to 15 minutes until white in color and slightly firm. Broil: Place your scallops in a well greased pan about 3 to 4 inches from heat source. Brush the scallops liberally with melted butter or margarine. Cook until white in color and slightly firm. Saute: Dip cleaned scallops in milk and lightly dust in flour. Melt enough butter in a skillet to cover bottom. When butter is hot, but not burned, place the scallops in the skillet. Also excellent stir fry or grilled on a skewer.  

ITALIAN CHICKEN. Place on cookie sheet in a 400 degree preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side. 

KING CRAB LEGS.  King Crab Legs Rinse ice glaze off the shell and then use in your recipe without thawing. The preferred cooking method is to steam or microwave. Starting with the tip, break back one section at a time at the join and pull apart. The tendon will come out with each pull. Use a knife to score each piece lengthwise on the smooth side of the shell. Peel away the shell to expose the meat. Serving Suggestions: King crab is already cooked, it need only to be brought to serving temperature...avoid overcooking. We recommend that it be broiled, steamed or microwaved quickly so as to retain the natural moisture and flavor. 

P&D COOKED SHRIMP.   Defrost in refrigerator overnight or run under cool tap water until defrosted. Rinse in cold water. Drain and pat dry.

P&D UNCOOKED SHRIMP.  From frozen, bring unsalted water to a rolling boil, add shrimp. Return to boil and cook for 2 minutes. Drain. Rinse with cold water (Do not overcook) 

LEG OF LAMB.   Best Method: Baking. Thaw overnight in the refrigerator. Roast at 325 degrees F for 2-1/2 hours Quickest thawing method: Keep the roast in it's packaging and submerge in a bowl of cold water for 30 minutes or until completley thawed. 

LEMON PEPPER CHICKEN. : Place on cookie sheet in a 400 degree preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side.

LOBSTER TAILS.   How to Broil: 1. In the whole shell: Thaw tails. Hold the shell in the palm of one hand and insert the point of kitchen shears between the hard upper shell and the soft underside membrane. Snip down each side and lift the membrane off. Grasp the tail in both hands and crack the shell firmly lengthwise. This cracking makes the shells lie flat during broiling. Preheat broiler 10 minutes or according to instructions given by manufacturer. Place tails shell side up, 4 inches below heat. Broil tails between 3-5 minutes, according to size. Serve in shell with melted butter or desired sauce. 2. "Piggy Back": Thaw tails. Insert point of kitchen shears between meat and hard shell on back. Clip hard shell down the center, leaving tail "fan" intact. Do not remove the underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell to rest outside of shell, leaving the meat attached to the "fan" end of shell. Preheat broiler and arrange shells, with meat riding "piggy back" on top, in a shallow broiling pan. Brush with melted butter and broil about 4 inches from heat. Allow approximately 6-10 minutes or until heated through. Boiling: Drop lobster tails either thawed or frozen into a large pot of boiling water with 1 teaspoon salt for each quart. When water reboils, lower heat and begin counting time. Allow approximately 1 minute for each ounce of tail weight. Drain immediately and drench with cold water. Cut away under membrane with kitchen shears and work meat loose of the tail. Meat can easily be removed in one piece. Bake: Thaw tails and remove underside membrane. Wrap each tail securely in heavy duty aluminum foil. Place in baking pan and bake in preheated (450°F) oven according to the following timetable: Weight Time to Bake 2 oz. 12 minutes 3 oz. 15 minutes 4 oz. 18 minutes 5 oz. 20 minutes 6 oz. 22 minutes 7 oz. 24 minutes 8 oz. 26 minutes. How Do I Know When The Lobster Is Cooked? - Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked: * The meat inside the lobster will be firm, white and opaque. * The internal temperature will be 180 degress F (80oC) Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy. If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days. 

LUMP CRAB CAKES.  Preheat oven to 375 Degrees F. Place Crabcakes on a non-stick or oiled baking dish. Place a small dallop of mayo on each one and bake for 25 minutes. Turn to broil for 5 minutes.

MAHI MAHI.  From Thawed: Grill Mahi for 4-5 minutes on each side.

MANICOTTI.  Preheat oven to 350ºF. Cover bottom of pan with sauce. Remove manicotti from tray and place in pan. Cover manicotti with sauce. Cover with aluminum foil and bake for 35-40 minutes or until thoroughly cooked. Let stand for 5 minutes before serving. 

MEATBALLS.  Pan Fry - preheat pan at medium heat. Cook on medium for 12 minutes. Bake - preheat oven to 475°. Bake 12-14 minutes. Serve as hors d'oeuvres or over spaghetti with sauce. 

MESQUITE CHICKEN.  Place on cookie sheet in a 400 degree preheated oven. Bake for approximately 20-25 minutes or BBQ 4-6 minutes per side. 

MOZZARELLA CHEESE STIX.  From frozen, bake at 425 degrees F for 7 to 9 minutes, turning once.

NEW YORK STRIP STEAK.  Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. Baking - Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 10 minutes for med rare, 15 minutes for med, or 20 min for well.

ORANGE ROUGHY.  Baking: Place orange roughy in a greased baking dish and place on a baking sheet. Brush the fish with melted butter or oil and season with salt and pepper, cover with a sauce, or wrap in oiled foil. Bake in a preheated 450°F (230°C) oven, about ten minutes per inch (about 2.5cm) of thickness. Grilling: Place fillets directly on a greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close hood of grill. Cook until opaque and moist on the inside, six to eight minutes. Broiling: Place seasoned and/or marinated orange roughy on a well-greased broiler pan. Broil under preheated broiler 4 to 5 inches (10 to 12.5cm) from heat source. Cook until opaque and moist on the inside, six to ten minutes. Pan frying: Coat Orange Roughy with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, eight to ten minutes. Poaching: Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in Orange Roughy, then cover pan and keep liquid at a simmer for about eight minutes per inch (about 2.5cm) of thickness. Steaming: Place orange roughy on a greased perforated rack over 1 to 2 inches (about 2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, eight to ten minutes per inch (about 2.5cm) of thickness of the fish.

PARMESAN-CRUSTED TILAPIA.  Thaw: Place on cookie sheet and bake 8-10 minutes.

PORK TENDERLOIN.  Fully thaw in refrigerator before roasting. Or, defrost in microwave. Roasting - In 350° oven, cook for 30 minutes. Serve sliced, on an angle, 1/4" thick. Broil/Grill - Preheat broiler or outdoor grill. Place pork about 5-6 inches from heat source. Cook 10 minutes until lightly browned. Turn, continue to cook 10 minutes more

PORTERHOUSE T-BONE.  Best Method - Grilling. Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method - Baking. Thaw in refrigerator overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med rare, 10 minutes for med, or 15 min for well. Quickest method to thaw - Keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.

RED SNAPPER.   Cooking from thawed: Bake: Place fillets in greased baking dish, brush with oil. Squeeze lemon juice on fillets. Bake at 350° until fish flakes. Broil: Place fillets in tray, brush with vegetable oil, season to taste. Broil fillet 4 inches from heat for 15 minutes or until fish flakes. Grill or BBQ: Place fillets with skin down on medium heat. Brush lightly with sauce, cook for 7 to 8 minutes per side.

SALMON FILET.   Bake - from thawed. Preheat oven to 400 degrees F. Remove Salmon from the pouch; place on baking sheet on the side with the red stripe in the middle . Bake fish at 400 degrees for 15-22 minutes. Cooking times can vary by oven. It is not necessary to turn fish while baking. Saute - from thawed. Preheat a non-stick skillet on low heat. Remove Salmon from pouch; place on hot skillet on the side with the red stripe in the middle. Saute 5 minutes. Flip Salmon over. Cover pan and cook for 7-11 minutes. Total 14-16 minutes. Let stand for 2-3 minutes before serving (Salmon will continue to cook silently). Broil - from thawed. Remove Salmon from its pouch. Place Salmon on pan on the side with the red stripe in the middle. Broil 5 inches from the heat for 10-15 minutes. From Frozen- Bake at 375 degrees F for 20 minutes per inch of thickness.

SALMON FLORENTINE.  From Frozen- Bake at 375 degrees F for 20 minutes per inch of thickness.

SHRIMP SCAMPI.  From frozen: Sautee in large pan until slightly pink. Serve over rice or noodles. Um Um Good!

SIRLOIN FILET.  Best Method - Grilling. Thaw in refrigerator overnight. Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved. 2nd Best Method - Baking. Thaw in refrigerator overnight. Bake at 375° F in a shallow baking pan for 10 minutes, turn and bake another 5 minutes for med. rare, 10 minutes for med., or 15 min for well done. Quickest thawing method - keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.

SIRLOIN STEAK BURGERS.  Grill - adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines. Broiling - Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes. Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.

SOLE FILET.   from thawed: Baking - Preheat oven to 350 degrees. Place fish on baking pan; brush with butter or substitute and bake for approximately 10 minute.

SOLE W.BROCCOLI &CHEESE.
SOLE W.LOBSTER & SHRIMP.  Preheat oven to 400 degrees. Place frozen fish in ovenable tray on center rack. Cook for 35 - 40 minutes.

SPICEY WINGS.  Bake -Set the oven at 375 degrees F and cook for 15 minutes. Fry- Cook for 4 minutes at 350 degrees F.

STUFFED MUSHROOMS.  Preheat Oven to 400 F. Place Frozen Caps on Parchment Lined Baking Sheets and Bake for 35-40 Minutes. Remove From Oven And Let Stand For 2-3 Minutes Before Serving.

STUFFED SHELLS.  Preheat oven to 350ºF. Cover bottom of pan with sauce. Remove shells from tray and place in pan. Cover with sauce. Cover with aluminum foil and bake for 35-40 minutes or until thoroughly cooked. Let stand for 5 minutes before serving.

TAQUITOS.  Wrap in paper towel and microwave for 45 seconds.

THIGHS.  Bake at 375 Degrees for 15 minutes. FRYER: 3.5 minutes at 350 Degrees. NOTE: All product should be heated to 165 degrees internal temperature.

TILAPIA FILET.   Thawed: Bake at 325 degrees F for 12-15 minutes, or until fish is opaque and flakes w/ fork. Broil - about 4 inches from heat source - approx 6-8 minutes, until fish is opaque and flakes w/ fork.

TORTILLINI.  Add 1/2 teaspoon of salt and bring water to a rolling boil. Add frozen tortillini and water boils again. Remove, drain and serve with butter, sauce or marinara. Enjoy!

TRI TIP ROAST.  est Method - Bake. Thaw overnight in the refrigerator. Preheat oven to 375 degrees. Cook for 25 minutes. Cover with foil after 15 minutes to avoid drying out. 2nd Best Method - Grill. Thaw overnight in the refrigerator. Put grill on high to heat up. Drop temp to medium/low, close lid and cook 12-15 minutes on the first side. Then flip and cook an additional 8-10 minutes. Quickest thawing method: Keep the roast in its packaging and submerge in a bowl of cold water for 30 minutes or until completely thawed.

TURKEY BURGERS.  Thawed: Grill - adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat. Rare 10 to 12 minutes. Medium, 14 to 15 minutes. Well done, 18 to 20 minutes. Broiling - Preheat broiler. Top surface of burger should be 3" from heat. Rare, 8 minutes. Medium, 12 minutes. Well done, 20 minutes. Smothered - Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes. Frying - Preheat a heavy frying pan. Do not add water. When the pan is very hot brown burgers quickly on both sides. Do not cover pan. Lower heat and cook slowly until done. Turn a few times to desired doneness.

TURKEY CUTLETS.  Thawed: Grill - approx. 8 minutes on each side. Bake - in 350° F oven for 30 minutes.

TWICE-BAKED CHEDDER TATERS.  Cook from frozen @350 for 25 minutes.

VEAL CHOPS.  OVER RED-HOT CHARCOAL. For 1 1/4" thickness: Rare-cook 5 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 5 more minutes. Well-cook 9 minutes, turn over, cook 7 more minutes. For 1 1/2" thickness: Rare-cook 6 minutes, turn over, cook 4 more minutes. Medium-cook 7 minutes, turn over, cook 6 more minutes. Well-cook 10 minutes, turn over, cook 8 more minutes. IN PRE-HEATED OVEN, BROIL 2-3" FROM HEAT. For 1 1/4" thickness: Rare- cook 7 minutes, turn over, cook 5 more minutes. Medium-cook 8 minutes,turn over, cook 7 more minutes. Well-cook 12 minutes, turn over, cook 10 more minutes. For 1 1/2" thickness: Rare- cook 7 minutes,turn over, cook 6 more minutes. Medium-cook 9 minutes, turn over, cook 7 more minutes. Well-cook 13 minutes, turn over, cook 11 more minutes.

VEAL CUTLETS.  Defrost and lightly flour and saute' for approximately 2 minutes on each side.