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

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

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

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

PASTELON DE BATATA & CARNE (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

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

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

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

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 SALAD

Keep refrigerated until consumption.  Do not reheat

Whew! You're done!

Serve and enjoy

DONA TECHI’S ARROZ CONGRI (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

FRESH VEGETABLES 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

GARBANZOS, MANZANAS, PIMIENTOS PARMESANO (SALAD)

Keep refrigerated until consumption.

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.

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

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

ZOODLES (FRESH CARROTS, ZUCCHINI, YELLOW SQUASH) WITH SAUCE (cook)

Avocado Sauce – keep at room temperature

Spinach Basil Sauce – see below for more instructions

Pesto Sauce – if using immediately keep at room temperature

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

Sauces & dressings

SPINACH & BASIL 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

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.

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

HOME-MADE CHOCOLATE CHIP/BLUEBERRIES PANCAKE KIT

Keep refrigerated

1.    Turn the stove to med

2.    In a non-stick pan, place some oil/butter (use a different butter from the one included) and swirl it around to coat the bottom of the pan.  

3.    Using a ladle, pour vanilla pancake batter (1) in the center of the pan

4.    As soon as the first couple of bubbles appears, add chocolate chips or blueberries

5.    Flip the pancake carefully when the upper part is full of "bubbles"

6.    Finish cooking the pancake.  Make sure the chips/blueberries are not overly “caramelized”

7.    Repeat

TIP using a paper towel, clean the pan between uses.

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)​

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)

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