cooking instructions

MAIN DISHES

ANGUS BEEF "ROPA VIEJA" (reheat)
Keep Refrigerated
1.    Reheat on the stovetop for 10 to 15 minutes in low to medium heat and stir often to promote even heating

BACALAO’ EN "PAPILLOTE"/CODFISH "EN PAPILLOTE" (bake)

Keep Refrigerated

1.    Preheat the oven set to BAKE to 450° F

2.    Place codfish in the oven (may use its aluminum packaging) and keep covered

3.    Bake for 8 -10 mins. 

BACALAO’ EN SALSA VIZCAINA/ CODFISH VIZCAINA SAUCE (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Place codfish in the oven (may use its aluminum packaging) and keep covered
3.    Bake for 10 -15 mins.  It should render the codfish moist in the middle
 
BRAISED BABY BACK RIBS (reheat)
Keep Refrigerated
1.    Preheat oven set to BAKE to 350° F.
2.    Bake covered in foil paper for 8-10 mins at 350 °
3.    Open foil and coat ribs liberally with sauce
4.    Place back in oven uncovered for 8-10mins
5.    Apply more sauce if desired for extra glaze
 
CARNE GUISADA (reheat)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 8-13 mins covered (DO NOT USE PLASTIC COVER)
 
CHURRASQUITOS ENCEBOLLADOS (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 8-13 mins covered (DO NOT USE PLASTIC COVER)
 
EGGPLANT, PEPPERS & FETA CASSEROLE (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 10 mins covered (DO NOT USE PLASTIC COVER)
 
FOR QUINOA (reheat)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 10 mins covered (DO NOT USE PLASTIC COVER)
 
LASAGNA (bake)
Freeze if you won’t consume within 48 hours
1.    Preheat oven set to BAKE to 350° F.
2.    Bake for 15-20 mins uncovered
3.    Change temperature to Broil
4.    Cook until golden on top

MAC & CHEESE (bake)
Keep Refrigerated
1.    Preheat oven set to BAKE to 325° F
2.    Bake for 15-20 mins covered with aluminum foil
3.    Change temperature to Broil and uncover
4.    Cook until golden on top

MAHI-MAHI BITES WITH HOME-MADE PANKO (bake)
Keep Frozen until consumption.   No need to defrost
1.    Preheat oven set to BAKE to 350° F.
2.    Lightly brush the top a little oil
3.    Bake 11 to 15 minutes or until bites are fully cooked and the crust is golden to light brown

MEATBALLS  (reheat)
Keep Refrigerated.  May be frozen for later use
1.    Preheat oven set to BAKE to 400° F
2.    Place meatballs uncovered in oven
3.    For MEAT heat for 5 to 7 minutes, for VEGETARIAN heat for 3-5 mins

MEATLOAF (BAKE) - this applies to both ground beef and IMPOSSIBLE meatloaf 

  1. Preheat oven to bake 375

  2. Bake covered 10-15 mins 

  3. Reheat sauce separately and serve


PANKO CRUSTED CHICKEN STRIPS (bake)
Keep Frozen until consumption.   No need to defrost
1.    Preheat oven set to BAKE to 350° F.
2.    Lightly brush the top of chicken strips with oil
3.    Bake 11 to 15 minutes or until chicken strips are fully cooked and the crust is golden to light brown

PASTA BAKE (bake)
Keep Refrigerated
1.    Preheat oven set to BAKE to 325° F
2.    Bake for 15-20 mins covered with aluminum foil
3.    Change temperature to Broil and uncover
4.    Cook until golden on top

PASTELON (bake)
Freeze if you won’t consume within 48 hours
1.    Preheat oven set to BAKE to 350° F.
2.    Bake for 15-20 mins uncovered
3.    Change temperature to Broil
4.    Cook until golden on top
 
PECHUGA DE POLLO  ENCEBOLLADOS (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 8-13 mins covered (DO NOT USE PLASTIC COVER)

PEPPER STEAK (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 8-13 mins covered (DO NOT USE PLASTIC COVER)

PROSCIUTTO CRUSTED CHICKEN BREAST STUFFED WITH HAM & CHEESE (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 375° F
2.    Bake 10-15 covered
 
PIñON (bake)
Freeze if you won’t consume within 48 hours
1.    Preheat oven set to BAKE to 350° F.
2.    Bake for 15-20 mins uncovered
3.    Change temperature to Broil
4.    Cook until golden on top

POPCORN CHICKEN (bake)
Keep Frozen until consumption.   No need to defrost
1.    Preheat oven set to BAKE to 350° F.
2.    Lightly brush the top a little oil
3.    Bake 11 to 15 minutes or until bites are fully cooked and the crust is golden to light brown

SALMON (ROASTED & FRESH) (bake)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Place salmon in the oven (in its aluminum packaging) and keep covered
3.    Bake for 10 -15 mins.  It should render the salmon moist in the middle
 
TIP Go low and slow when reheating salmon fillet to ensure that it won't dry out
 
SHAWARMA BOWL (bake & mix)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    For CHICKEN or VEGETARIAN (1) Bake 8-10 mins covered to preserve moisture
3.    For RICE (2)
   a.    Combine the rice, along with a small splash of water, in an oven-safe baking dish.
   b.    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil.
   c.    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through
4.   Serving suggestions: in a bowl - combine a scoop of rice on one side, make some space for the chicken or vegetables on another, leaving space for the cucumbers, tomatoes and parsley.  Drizzle with the tzatziki sauce
TIP should be cold or at least room temperature ENJOY!

STUFFED PEPPERS (bake)
Keep Refrigerated
1.    Preheat oven set to BAKE 375° F.
2.    In a baking pan spray with cooking oil lightly or use parchment paper    
3.    Bake for 10 to 15 minutes uncovered until golden brown on top

VEGETABLE CURRY WITH COCONUT JASMIN RICE (reheat)
Keep Refrigerated
1.    Preheat oven set to BAKE to 350 degrees F
2.    Place vegetables uncovered in oven
3.    Bake for 6 or 8 minutes
4.    For best results, mix well in a separate bowl afterwards so that all vegetables are well covered by sauce
 
For COCONUT JASMIN RICE (reheat)
Keep Refrigerated
1.    Combine the rice, along with a small splash of water, in an oven-safe baking dish.
2.    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil.
3.    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

VEGETABLE STIR FRY
IF ADDING CHICKEN follow A-C
A Preheat oven set to BAKE 400° F
B Bake 15-20 mins or until chicken is fully cooked and crust is light to golden brown
C Once cooked, set chicken aside

1 set a pan at high temperature
2 add avocado oil (1)
   *IF ADDING CHICKEN - add chicken to pan and sauté
3 add Asian vegetable mix in the box (2)
4 sauté at high temp for 1-2 mins
5 Lower temperature to medium
6 Add Asian sauce (3) and stir until all is well mixed

WHITE WINE COQ AU VIN (reheat)
Keep Refrigerated
1.    Preheat the oven set to BAKE to 350° F
2.    Bake 8-13 mins covered*
*replace top with oven safe

SIDES

 

AU GRATIN POTATOES (bake)

1.    Preheat oven set to BAKE to 350° F.

2.    Bake for 15-20 mins uncovered

3.    Change temperature to Broil

4.    Cook until golden on top

ARROZ CONGRI - DONA TECHI’S SPECIAL RECIPE (reheat)
Keep Refrigerated
1.    Combine the rice, along with a small splash of water, in an oven-safe baking dish.
2.    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil.
3.    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

ARROZ MAMPOSTEAO’ (reheat)
Keep Refrigerated
1.    Combine the rice, along with a small splash of water, in an oven-safe baking dish.
2.    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil
3.    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

BOLLYWOOD (CHICKEN SALAD)
Keep refrigerated until consumption.  Do not reheat
Whew! You're done!
Serve and enjoy

CHICKEN SALADS
Keep refrigerated until consumption.  Do not reheat
Whew! You're done!
Serve and enjoy

GARBANZOS, MANZANAS, PIMIENTOS PARMESANO (SALAD)
Keep refrigerated until consumption.
Whew! You're done!
Serve and enjoy
 
HUMMUS
Keep refrigerated until consumption.  Do not reheat
Whew! You're done!
Serve and enjoy

MANGO MAMBO SALAD (toss & mix)
Keep refrigerated
1.    Toss to mix & pour dressing
2.    Protein – preheat oven set to BAKE at 350°F & bake for 5 to 8 minutes
 
PINK BEANS - FROM SCRATCH (reheat)
Keep Refrigerated
1.    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating.
 
POTATOES - ROASTED (reheat)
Keep Refrigerated
Preheat oven set to BAKE to 350 degrees F
Spread the potatoes out on a baking pan.  No need to add oil to pan.
TIP
for best results spread evenly
Bake for 6 or 8 minutes

RICA RUCOLA SALAD (toss & mix)
Keep refrigerated
1.    Toss to mix & pour dressing
2.    Protein – preheat oven set to BAKE at 350°F & bake for 5 to 8 minutes
 
RICE (reheat)
Keep Refrigerated
1.    Combine the rice, along with a small splash of water, in an oven-safe baking dish.
2.    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil.
3.    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through
 
SPINACH (ORGANIC) SQUARES (reheat)
Keep Refrigerated
  Preheat the oven set to BAKE to 350° F
  Bake 3-5 mins uncovered

SANCOCHO - VEGAN (reheat)
Keep refrigerated until consumption
1.    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating
2.    Serve and sprinkle garnish (if applicable) on top

SOUP (reheat)
Keep refrigerated until consumption
1.    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating
2.    Serve and sprinkle garnish (if applicable) on top
 
SUSHI TUNA& SEAWEED SALAD
Keep refrigerated until consumption.  Do not reheat
Whew! You're done!
Serve and enjoy
 
VEGETABLES - FRESH & ROASTED WITH HERBS & AVOCADO OIL (reheat)
1.    Preheat oven set to BAKE to 350 degrees F
2.    Spread the vegetables out on a baking pan.  No need to add oil to pan. TIP for best results spread evenly
3.    Bake for 6 or 8 minutes
 
ZOODLES (FRESH CARROTS, ZUCCHINI, YELLOW SQUASH) WITH SAUCE (cook)
1.    In a pan set to med-med hi add 1 spoon of olive oil
2.    Add zoodles and toss for 3-5 mins
3.    Drain excess water
4.    Pour sauce

For SAUCES:

Avocado Sauce – keep at room temperature

Spinach Basil Sauce – see below for more instructions

Pesto Sauce – if using immediately keep at room temperature

Bologneses - Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating

Sauces & dressings

BOLOGNESE (reheat)

•    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating

•    Keep refrigerated for up to 3 days

•    Store in freezer up to 4 months.

MARINARA SAUCE (reheat)

•    Reheat on the stovetop for 6 to 8 minutes in low to medium heat and stir often to promote even heating

•    Keep refrigerated for up to 3 days

•    Store in freezer up to 4 months.

PESTO (reheat/ room temperature)

•    If use immediately – defrost at room temp.

•    To store:

Up to a week in in airtight container refrigerated

Up to a month in freezer

TIP do not reheat

 

TIP DRESSINGS (Balsamic & Honey-Mustard)

Keep refrigerated

•    Store vinaigrettes in a jar or other container with a tight lid so that it's easy to shake it again when you need it

•    Refrigerate unused portion

READY TO BAKE ITEMS

CHOCOLATE CHIP COOKIE DOUGH (bake)

Keep frozen.  No need to defrost

  1. Preheat oven set to BAKE 350° F

  2. Place frozen dough on cookie sheet, allow sufficient space between cookies, 2 to 3 inches

  3. Bake for 15 to 20 minutes

CHEESE BREAD Brazilian “Pao de queijo” Style (bake)

Keep frozen until consumption.  Take out 10 mins before cooking

1.    Preheat oven set to BAKE 350 degrees F.

2.    In a baking pan spray with cooking oil lightly or use parchment paper    

3.    Spread cheese bread allowing sufficient space between each item

4.    Bake for 10 to 15 minutes

EMPANADITAS/PUERTORICAN TURNOVERS (bake)

Keep frozen until consumption.  Do not defrost

1.    Preheat oven set to BAKE 350 degrees F.

2.    In a baking pan spray with cooking oil lightly or use parchment paper    

3.    Spread empanadillas allowing sufficient space between empanadillas

4.    Bake for 10 to 15 minutes (turnover every 5 minutes) until golden brown on top

KITS

FRIED RICE (VEGAN) (eggs not included)
If you want to add eggs to this kit/recipe start with steps A-D
If you want to maintain this kit/recipe vegan skip ahead

IF ADDING EGGS - Two eggs per kit suggested
A Scramble eggs
b set a pan at high temperature
c add canola oil (1) to a pan
d add eggs and scramble.  When done transfer to another plate and follow step 4 onward as directed below

1 set aside green onions and sprout (5)
2 a pan at high temperature
3 add canola oil (1)
4 add ginger, organic carrots, bok choy (2)
5 sauté at high temp for 1-2 mins

IF ADDING EGGS - Add egg to veggies and mix

6 Lower temperature to medium
7 Add organic brown rice (3) and sauté for 3-5 mins
8 Add Asian sauce to taste (4) and stir until all is well mixed
   TIP when adding sauce, spread throughout the rice, avoid pouring all in one place
9 Turn off heat and/or remove pan from stovetop
10 add green onions & sprouts (5)

FRENCH TOAST
Keep batter, fruits and butter refrigerated.  Do not refrigerate bread
Pre – heat oven at 325°

  1. Take out rosé wine/bacon/strawberry butter from fridge so that it loses a bit of the coolness

  2. Slice bread about 1 inch thick

  3. Mix the batter thoroughly

  4. Pour batter in a wide enough bowl so that the bread fits

  5. Immerse bread in batter on both sides, enough so that it soaks batter but not so much that bread might break

  6. In a medium heated pan, add a little oil

  7. Place bread in the pan for 3 mins on each side until golden brown

  8. Place in oven for 8-10 mins

  9. Add compound rosé wine/bacon/strawberry butter

  10. Rise fresh fruits and place on top or side

  11. Repeat – for next batch of French Toast

  12. If necessary – wipe remanent of oil and reapply between batches

GENERAL TSO’S

Keep refrigerated.  

 

Reheat White Rice* (same instructions as above)

Combine the rice, along with a small splash of water, in an oven-safe baking dish. 

Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil. 

Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

 

Putting it all together:

 

1.    Preheat oven set to BAKE 400° F

2.    Bake 15-20 mins or until chicken is fully cooked and crust is light to golden brown 

3.    Once cooked, set chicken aside 

4.    Pre-heat a pan med-high

5.    Add chicken

6.  Pour sauce until all sauce covers chicken

7.  Add HOT PEPPERS if desired

8.  Mix and make sure all ingredients are well coated with the sauce 

9.  Remove from heat

10. Add scallions and mix all together

POKE BOWL KIT

Keep refrigerated and serve within 24 hours

Set aside at room temperature the vinegar-based until ready to use

 

Reheat Brown rice

•    Combine the rice, along with a small splash of water, in an oven-safe baking dish. 

•    Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil

•    Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through

 

1.    Transfer and divide in equal parts the organic brown rice (1) to two separate small bowls 

2.    Mix in the vinegar-based liquid (2) with the rice.  It should have a “sticky texture”

3.    Cut your avocado* (3) in small squares and add desired amount in each bowl    *ripeness may vary

4.    Add seaweed (4) to each bowl

5.    Add Cucumber and carrot slaw to each bowl (5)

6.    In a separate bowl, mix sesame oil-based dressing (6) to tuna (7) and add to each bowl

TIP mix carefully so as not to "break" the tuna 

7.    Add scallions (8)

8.    Use scissors to snip a corner of the bag off the small bag containing the spicy mayo (9) 

 TIP The size of the cut that you make will determine the amount of spicy mayo that dispenses as you squeeze your bag. The bigger you make the hole when you cut the bag, the more mayo that will come out.  

 

9.    Lift your bag up with the opening pointing upwards so that the spicy mayo doesn't spill out.  

10.  Hold the bag over each bowl and spread desired amount

11.  Sprinkle sesame seeds (10)

TUNA (AHI) WITH MANGO SALAD (toss & mix)

Keep refrigerated and serve within 24 hours

  1. Transfer tuna to a small bowl

  2. Set aside seaweed and Platanutres for later use

  3. Add mango (1) scallions and peppers (2) cilantro (3) Oriental Citric vinaigrette (4) and sesame seed (5)

TIP mix carefully so as not to "break" the tuna 

Serving Suggestions: Place in a bowl, add seaweed on top and scoop with home-made plantain chips.

TUNA TARTAR WITH TAQUITOS DE MALANGA (toss & mix)

Keep refrigerated and serve within 24 hours

  1. Transfer tuna to a small bowl

  2. Set aside the spicy mayo and cilantro for later use

  3. Add sesame oil (1), shallots (2), sesame seeds (3) and lastly, the salt (4)

TIP salt is last ingredient because it will begin the "curing" process

TIP mix carefully so as not to "break" the tuna 

4.  Scoop with a small spoon into a malanga taquito

TIP use1oz of the tuna mixture onto each taquito

5.  Use scissors to snip a corner of the bag off the small bag containing the spicy mayo (5).

TIP The size of the cut that you make will determine the amount of spicy mayo that dispenses as you squeeze your bag. The bigger you make the hole when you cut the bag, the more mayo that will come out.  

 

6.  Lift your bag up with the opening pointing upwards so that the spicy mayo doesn't spill out.  

7.  Hold the bag over your taquito and squeeze the bag slowly to spread a line over tuna.

8.  Sprinkle cilantro leaf (6)​

Copyright © Aliveschool, LLC 

All rights reserved