Cooking instructions for Classic Entrées

• Cooking instructions for "en Croute" items.
• Cooking instructions for Stuffed Breast "Ana Luisa" and Stuffed Breast "Old Santa Fe".

Cooking instructions for "en Croute" items.

CONVENTIONAL OVEN
(unlike our Fast Pouch Entrees, these puff pastry entrees are definitely not microwaveable!)

For best results, print these instructions out and post them on the
refrigerator door for easy reference.

1. Remove from freezer. Place on oiled or Teflon baking sheet.

2. Optional step: At this point, allow to temper on baking sheet in refrigerator for 2 to 4 hours.

3. Whether you elect the Optional Step or not, you must pre-heat the oven (VERY IMPORTANT) to 400°F.

4. Whip an egg lightly and brush pastry with this "egg wash." Place in preheated oven and bake for 15 minutes at 400°F until puff pastry starts to "color" (that's lightly browned).

5. Reduce temperature to 350°F for an additional 10 minutes of baking time, or 15 minutes if Step #2 was skipped.

Cooking time will vary according to oven type and the quantity of food being cooked. Chicken and turkey should be cooked to an internal temperature of 160°F.

For medium rare, beef should be cooked to an internal temperature of 130°F and then allowed to "rest" for 5 minutes at room temperature before being plated and served.This allows the beef to "rest" (it's not really "resting" - you culinarians on the net know that food continues to cook once out of the oven, and this gives it a chance to reach its peak as you serve it).

Internal temperature is measured with a MEAT THERMOMETER, a probe with a dial. You insert the probe (take it out of its holder, first) into the center of the food, where the food is last to reach the highest temperature. Wait a few seconds til the needle on the dial stops climbing: then read the temperature.

Meat thermometers are a simple way to put your mind at rest about the degree of doneness of the food you are serving. Just don't forget to take the thermometer out of the entree if you decide to put the food back in the oven for further cooking! Where do you get this handy little gadget? We offer a meat thermometer for $10 with any purchase. Just mark the checkbox when you finish your order.

CONVENTIONAL OVEN
(These Stuffed Chicken Breast entrees are not microwaveable!)

For best results, print these instructions out and post them on the refrigerator door for easy reference.

Remove from freezer. Place on oiled or Teflon baking sheet. If you don't want to clean the pan, line it with aluminum foil. Lightly oil the foil.

Optional step: At this point, allow to temper on baking sheet in refrigerator for 2 to 4 hours.

Whether you elect the Optional Step or not, you must pre-heat the oven to 375°F.

Brush with olive oil or melted butter and lightly salt and pepper each breast. Place in preheated oven and bake for 25 minutes at 375°F or 35 minutes if Step #2 was skipped.

Cooking time will vary according to oven type and the quantity of food being cooked. Chicken and turkey should be cooked to an internal temperature of 160°F.

Internal temperature is measured with a MEAT THERMOMETER, a probe with a dial. You insert the probe (take it out of its holder, first) into the center of the food, where the food is last to reach the highest temperature. Wait a few seconds til the needle on the dial stops climbing: then read the temperature.

Meat thermometers are a simple way to put your mind at rest about the degree of doneness of the food you are serving. Just don't forget to take the thermometer out of the entree if you decide to put the food back in the oven for further cooking! Where do you get this handy little gadget? We offer a meat thermometer for $10 with any purchase. Just mark the checkbox when you finish your order.

• Cooking instructions for "en Croute" items.
• Cooking instructions for Stuffed Breast "Ana Luisa" and Stuffed Breast "Old Santa Fe".