Thaw in refrigerator. Pat steaks dry and season food before grilling. Use sea salt and freshly cracked pepper or a steak seasonings/ rub. Sear the outside of your steaks over high heat and avoid moving them before ready. This helps with the flavor and juiciness. Use tongs or a spatula to turn your meat on the grill - poking with a fork can damage the meat. Always wash utensils used on raw meat or have separate utensils. Close your grill cover as much as possible while cooking to maintain a temperature around 450F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill 40% of the time after you turn over the steak. This will give you an evenly cooked steak. After grilling, place your finished steak on a clean plate - never put cooked steak on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to "rest" tented with foil for 5 minutes between cooking and eating. This will help the juices redistribute for the best-tasting and juiciest steak.
Split Lobster Tail Skewers
Do Not Thaw. Appliances vary, adjust cook times accordingly. FOR FOOD SAFETY AND QUALITY, COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 165°F. AS INDICATED BY A FOOD THERMOMETER.
GRILL: Preheat grill to high. Grill skewers 4 minutes, shell side down. Reduce heat to medium. Grill 6 to 8 minutes, or until fully cooked.
OVEN: Preheat oven to 450°F. Place skewers on baking sheet, shell side down, in center of oven. Bake 12 to 14 minutes or until fully cooked.
Stuffed Baked Potatoes
Bake: Preheat oven to 350° F. Remove potato from package. Place desired number of frozen portions on an ungreased baking sheet. Bake 40 minutes, until heated through and lightly browned. Grill: Preheat grill. Remove potato from cellophane package. Place frozen potatoes on a sheet of aluminum foil. Wrapping foil around potatoes, leaving top half exposed. Grill on medium-high heat. Cook with grill lid down for 35 to 45 minutes. Microwave: Remove potato from wrap. Place one frozen potato on microwave safe dish. Cook on high for 21/2 to 4 minutes rotating at half way point. To cook two potatoes, increase cooking time to 4 to 6 minutes.
Green Beans in Butter Sauce
Do Not Thaw. Appliances vary, adjust cook times accordingly.
Oven: Preheat oven to 400°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 28 minutes or until internal temperature reaches 165°F. Remove from oven, stir and serve.
Microwave: Cut slit in center of film. Place tray in microwave; cook on high for 2 minutes. Carefully remove film, stir and cook on high for 30 seconds or until internal temperature reaches 165°F.
Oven Broil (Preferred method) DO NOT THAW: Preheat broiler on high setting. Position top rack 3-4 inches from the broiler element so that the top of the Creme Brulee will be 1-2 inches from the broiler element.. Remove seal and plastic lid from ramekin and place on baking sheet. Sprinkle one package of sugar evenly across each Creme Brulee. Place Creme Brulee under broiler element for 4-6 minutes or until the top is golden brown. Remove from broiler and let Creme Brulee stand 10-15 minutes before serving.
Thaw and Serve (Alternate method): Thaw overnight in refrigerator. Remove seal and lid. Serve cold. Sugar packet is not used for this method of serving.