A La Carte

A La Carte

HOLIDAY À LA CARTE – RE-HEATING INSTRUCTIONS

HOLIDAY ENTRÉES

MARY’S OVEN ROASTED HOLIDAY TURKEY 12 - 14 LBS TO SERVE COLD: This turkey is fully cooked and delicious served cold. TO SERVE HOT: Oven: Preheat to 325°F. Remove plastic bag. Plastic leg band can be left in place during heating. Place turkey in roasting pan and add 1 cup of water to bottom of pan. Cover turkey loosely with foil. Remove foil from top of turkey last 12 minutes to brown. Let turkey set for 10 minutes before carving. To reheat turkey to 140°F, cook for 2 hours.

MARY’S OVEN ROASTED HALF HOLIDAY TURKEY 6 - 7 LBS TO SERVE COLD: This turkey is fully cooked and delicious served cold. TO SERVE HOT: Oven: Preheat to 325°F. Remove packaging. Place turkey in roasting pan with 1 cup of water. Cover turkey loosely with foil. Roast for 1 hour. Remove foil and roast an additional 15 minutes. Heat to an internal temperature of 140 degrees.

MARY’S OVEN ROASTED HOLIDAY BONE-IN TURKEY BREAST 3-5LBS Oven: Preheat to 350°F. Remove packaging. Place turkey in a roasting pan with 1 cup of water. Cover turkey loosely with foil. Roast for 1 hour. Remove foil and roast an additional 15 minutes. Heat to an internal temperature of 140°F.

**MARY’S ORGANIC BONE-IN TURKEY BREAST 5LBS **Oven: Preheat to 350°F. Remove packaging. Place turkey in a roasting pan with 1 cup of water. Cover turkey loosely with foil. Roast for 1 hour. Remove foil and roast for an additional 15 minutes to brown. Heat to an internal temperature of 140 degrees. Let the turkey rest for 5 minutes before carving

MARY’S ORGANIC SLICED TURKEY BREAST 2.5LBS Oven: Pre-heat to 350°F. Put turkey in a buttered oven-safe dish and add 1⁄4 cup of water, then cover with foil. Bake at 350°F for 30 minutes until turkey reaches 140°F in the center.

MOLLIE’S GLAZED HAM 2.5 LBS WITH MUSTARD Our Executive Chef recommends using the following re-heating instructions for best results: Oven: Pre-heat to 300°F. remove ham from the refrigerator and allow it to sit out and come back to room temperature (about 30 minutes). Place the ham in a pan or baking dish and add 1/2 cup of water to the bottom of the pan. Cover with foil and place in the oven for 12 minutes per pound, until ham reaches 140°F.

BEEF BRISKET - 2.5 LBS Oven: Preheat to 350°F. Remove brisket from the refrigerator and allow it to sit out for and come back to room temperature (about 30 minutes). Place the brisket in a pan or baking dish and add 1/2 cup of water to the bottom of the pan. Cover with foil and place in the oven for approximately 1 hour, until the brisket reached an internal temperature of 140°F.

MOLLIE’S FAMOUS TRI-TIP WITH CHIMICHURRI SAUCE Oven: Pre-heat to 350°F. Remove tri-tip(s) from the refrigerator and allow it to sit out for 30 minutes. Wrap each tri-tip in foil, adding 2 tbsp. of water to each tri-tip. Be sure the foil is wrapped tight. Place the tri-tip(s) in a roasting pan or on a cookie sheet pan and heat for approximately 30–45 minutes or until the internal temperature reaches 140°F. Slice and enjoy with the Chimichurri Sauce.

USDA CHOICE PRIME RIB 3.5LBS Our Executive Chef recommends using the following re-heating instructions for best results: Oven: Preheat to 325°F. Let prime rib rest at room temperature for 20 minutes. Remove prime rib from packaging. Place prime rib and juices in a baking pan along with 1 cup of water. Rub garlic and rosemary seasoning over the top of the prime rib. Cover prime rib with aluminum foil. Cooking time is approximately 1.5 hours depending on desired degree of doneness. Check in the center of the prime rib with a meat thermometer. (•Rare: 100–110°F •Medium: 110–120°F •Well: 120 +°F ) Remove foil and place under your oven’s broiler for approximately 3 minutes to brown the garlic and rosemary seasoning. Remove and let rest. BUTTERNUT SQUASH LASAGNA - 2.5 LBS Oven: Preheat to 350°F. Place foil covered pan in the oven and reheat for approximately 20–30 minutes. Remove foil and bake until bubbling around the edges and internal temperature is 140°F

FLAME ROASTED ROTISSERIE CHICKEN 32OZ PACKAGE Oven: Preheat to 350°F. Remove chicken from the refrigerator and allow it to sit out for 30 minutes. Place the chicken in a roasting pan and add a ½ inch of water to the bottom of the pan. Cover with foil and place in oven for about 20 minutes until chicken reaches 140°F. Then remove foil and heat 10 more minutes

APRICOT AND BALSAMIC GLAZED PORK LOIN 2.5 LBS Oven: Preheat to 350°F. Remove sliced pork from the refrigerator and allow it to sit out for 20 minutes. Place sliced pork in an oven safe dish and add 1/4 cup of water to the pan. Cover with foil and heat for approximately 15 minutes or until the internal temperature is 140°F

STUFFED ACORN SQUASH WITH QUINOA, CHICKPEAS & BRUSSELS SPROUTS and Feta Cheese Oven: Pre-heat to 350°F. Heat the stuffed acorn squash in the oven for approximately 15 minutes.

**QUICHE LORRAINE 9” **Oven: Preheat to 350°F. Remove quiche from packaging and place on a sheet pan. Cover loosely with foil and place in the oven for 15-25 minutes until quiche reaches 140°F

SPINACH QUICHE 9” Oven: Preheat to 350°F. Remove quiche from packaging and place on a sheet pan. Cover loosely with foil and place in the oven for 15-25 minutes until quiche reaches 140°F

POTATOES & SQUASH

MASHED POTATOES - 2 LBS Oven: Preheat to 350°F. Put mashed potatoes in a buttered oven-safe dish, cover with foil. Bake at 350°F for 30 minutes until potatoes reach 140°F in the center. For a creamier texture, leave 4 tablespoons of butter or cream at room temperature for 30 minutes. When potatoes are done, stir in the butter or cream.

SCALLOPED POTATOES - 2LBS Oven: Pre-heat to 350°F. Remove the plastic lid and cover loosely with foil. Place in the oven for 30 minutes. Remove foil and bake for another 10 minutes to brown the top of the potatoes.

ORGANIC SWEET MASHED POTATOES - 2 LBS Oven: Preheat to 350°F. Put sweet mashed potatoes in a buttered oven-safe dish, cover with foil. Bake at 350°F for 20 minutes until sweet potatoes reach 140°F in the center.

MAPLE ORANGE GLAZED YAMS WITH CRANBERRIES - 2 LBS. Oven: Preheat to 350°F. Put yams in a buttered oven-safe dish and cover with foil. Bake at 350°F for 30 minutes until yams reach 140°F in the center.

BUTTERNUT SQUASH BISQUE Stove Top: Place Butternut Squash Bisque in a saucepan on low heat, stirring occasionally, until hot.

ORGANIC ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND PECANS - 2 LBS Oven: Preheat to 350°F. Put squash in a buttered oven-safe dish and cover with foil. Bake at 350°F for 20 minutes until squash reaches 140°F in the center. Also enjoy chilled or at room temperature.

POTATO PANCAKES - 2 PACK Oven: Preheat to 450°F. Place potato pancakes on a cookie sheet and bake for 8 minutes. Flip them over and bake for another 4 minutes. Serve with Apple sauce, sour cream and chives.

MATZO BALL SOUP - 1 QUART/ CHICKEN STOCK - 1 QUART Stove Top: Add soup to a pot and heat on medium heat until soup comes to a simmer. (Dinner includes an extra 1 quart of chicken stock to add if desired.)

ACORN SQUASH WITH CORN SOUFFLE Oven: Preheat to 350°F. Remove stuffed acorn squash from the refrigerator and allow it to sit out for 20 minutes. Heat the stuffed acorn squash in the oven for approximately 20 minutes

STUFFING & SAUCES

TRADITIONAL BREAD STUFFING - 2 LBS Oven: Preheat to 350°F. Put stuffing in a buttered oven-safe dish, cover with foil. Bake at 350°F for 30 minutes until stuffing reaches 140°F in the center. For a texture that is more moist, you can mix in a 1/4 cup of chicken stock before baking.

STUFFING MADE WITH GLUTEN-FREE BREAD - 2 LBS Oven: Preheat to 350°F. Put stuffing in a buttered oven-safe dish, cover with foil. Bake at 350°F for 30 minutes until stuffing reaches 140°F in the center. For a texture that is more moist, you can mix in a 1/4 cup of chicken stock before baking.

CORNBREAD STUFFING 32OZ Oven: Preheat to 350°F. Put stuffing in a buttered oven-safe dish, cover with foil. Bake at 350°F for 30 minutes until stuffing reaches 140°F in the center. For a texture that is more moist, you can mix in a 1/4 cup of chicken stock before baking

RICH PAN GRAVY 1 PINT Stove Top: Place gravy in a saucepan on low heat, stirring occasionally, until hot.

VEGAN MUSHROOM GRAVY 16OZ Stove Top: Place gravy in a saucepan on low heat, stirring occasionally, until hot

VEGETABLES

HARICOT VERT-GREEN BEANS - 1 LB Stove Top: Place green beans in a large skillet on medium heat, sauté until heated through. Season with salt and pepper

ROASTED BRUSSELS SPROUTS & CARROTS WITH CRISPY CAPERS - 1.5 LBS Oven: Preheat to 350°F. Place on a cookie sheet and heat for 5 minutes. Can be enjoyed chilled or at room temperature as well.

BUTTERMILK & THYME ROASTED ROOT VEGETABLE - 2 LBS Oven: Preheat to 450°F. Place on a cookie sheet and roast for 5 minutes.

ORGANIC MINTED CARROTS - 1.5 LBS Oven: Preheat to 350°F. Place on a cookie sheet and heat for 5 minutes. Can be enjoyed chilled or at room temperature as well.

ORGANIC CREAMED CORN - 2 LBS Oven: Preheat to 350°F. Put creamed corn in a buttered oven-safe dish, cover with foil. Bake at 350°F for 20 minutes until creamed corn reach 140°F in the center.

CREAMED SPINACH 2 LBS Oven: Preheat to 350°F. Put creamed corn in a buttered oven-safe dish, cover with foil. Bake at 350°F for 20 minutes, stirring occasionally, until creamed spinach reach 140°F in the center.

HOLIDAY DESSERTS

**SWEET KUGEL 21OZ **Oven: Preheat to 350°F. Bake in the oven for 20 minutes.