Defrost the Beef Wellington in the refrigerator overnight.
Position a rack in the upper third of the oven, and preheat to 400 degrees. Place the Beef Wellington on a greased baking sheet. Bake until the pastry is golden brown and a meat thermometer inserted into the center registers 130-135 degrees for medium-rare (22 minutes) or 145 degrees for medium (25 minutes). Let the Beef Wellington cool for five minutes before serving. Appliances vary, so be sure to adjust the time and temperature accordingly.
Classic Mashed Potatoes
Original Keep frozen until ready to bake.
Do not remove plastic film and preheat the oven to 350 degrees. Bake 30-40 minutes or until the product reaches an internal temperature of 165 degrees. Optional - For a bit of browning, remove the film after 30 minutes. Let stand for 5 minutes before serving.
Updated Keep frozen until ready to bake.
Remove lid and preheat oven to 350 degrees. Bake 30-40 minutes or until reaches an internal temperature of 165 degrees and top is browned in places. To ensure it cooks fully, stir gently halfway through baking. If top browns too quickly, cover with foil until casserole is finished cooking. Let set for 5 minutes before serving.
Honey and Sage Roasted Carrots
Thaw tray overnight in refrigerator. Preheat oven to 375 degrees. Place contents of tray on a parchment lined baking sheet, sprayed with a pan spray. Spread Carrots evenly with spatula and scrape any additional sauce from the tray onto the carrots. Roast for 12-17 minutes.
Creamed Corn Casserole
Remove plastic film before cooking. Cook from frozen. Preheat oven to 375 degrees. Cover tray on baking sheet. Bake for 42-44 minutes. Carefully remove the baking sheet with the tray from the oven.
Vegetable Potato Medley
Skillet Cook from frozen. Preheat skillet on medium heat. Add frozen vegetables and cook for 4-5 minutes without stirring. After 5 minutes continuously stir and cook for another 5-6 minutes.
Microwave Place in a microwave safe bowl and cover. Microwave on high for 6-7 minutes, stirring halfway through. Let rest for 2-3 minutes before serving. To ensure food safety, cook to 165 degrees throughout.
Green Bean Almondine
Preheat the oven to 350 degrees. Remove lid and plastic film, cover with foil and place tray on a baking sheet. If frozen, (preferred method), cook for 35-40 minutes (or 15-20 from thawed), or until fully heated through. Stir halfway through heating time. Let stand 2 minutes and serve.
Green Bean Casserole
Thaw overnight under refrigeration. Preheat the oven to 375 degrees. Remove the lid from the container. Place on baking sheet. Bake for approximately 20-25 minutes, until the sauce, is bubbling. Let stand 10 minutes before serving.
Cranberry Sausage Stuffing
Remove Plastic Film before Cooking. Cook from Frozen. Preheat oven to 375 degrees. Cover tray with foil and place tray on baking sheet. Bake for 65-70 minutes. Carefully remove the baking sheet with the tray from the oven.
Remove Plastic Film Before Cooking. Cook from Frozen. Preheat oven to 375 degrees. Cover tray with foil and place tray on baking sheet. Bake for 65-70 minutes. Carefully remove the baking sheet with the tray from the oven.
Brussels Sprouts Gratin Casserole
Preheat oven to 350 degrees. Remove film and lid and place tray on baking sheet.
From Frozen Cook for 60-75 minutes. Bake until internal temperature reaches 165 degrees. Let stand 5 minutes and serve.
From Thawed Bake for 40-50 minutes. Bake until internal temperature reaches 165 degrees. Let stand 5 minutes and serve.
Thaw under refrigeration for 8-10 hours.
Four Berry Pie
Pull pie from freezer and remove from box and wrap. Allow pie to sit at room temperature for 30-60 minutes. Preheat oven to 400 degrees. Place thawed pie on baking sheet on center rack of oven. Bake approximately 50-60 minutes or until crust is golden brown and filling is slightly bubbling over the edges of crust. Remove pie from oven while still on baking sheet; cool at least 30 minutes or to room temperature before serving.
Sticky Toffee Pudding
Keep the Sticky Toffee Pudding delivery frozen until you are ready to serve the rich dessert. When you are ready to eat this decadent treat, heat the English Sticky Toffee Pudding cake in the oven or microwave.
Oven Warm the frozen Sticky Toffee Pudding in a preheated 350 degree oven for 15 minutes or until the pudding is fully heated throughout. The original Sticky Toffee Pudding containers are oven proof.
Microwave Individually slice the gourmet Sticky Toffee Pudding cake, and put it on a microwave safe plate for heating. Microwave the dessert for 45 seconds from frozen or until the Sticky Toffee Pudding is fully heated throughout. Microwave and oven temperatures vary, so be sure to adjust cooking time accordingly.
Keep frozen until ready to prepare.
Preheat oven to 325 degrees. Place Pie in a Bag on a baking sheet and bake for approximately 50-60 minutes. Cooking times may vary. Please keep pie in the bag when baking. Do not let the bag touch the side of the oven or heating element. Do not remove bag until cooking is complete.
Slicing Use an electric or serrated knife to slice to preserve the crunchy broken top crust.
Triple Chocolate Cake
Single Slice Cut and remove slice from frozen dessert. Thaw at room temperature for 30 minutes before serving.
Whole Dessert Thaw in refrigerator for 10-12 hours before serving.
Keep thawed dessert tightly covered in refrigerator. Best if consumed within 7 days after thawing. Refreezing once thawed is not recommended.