Filet Mignon
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.
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.
Roasted Vegetable Medley
Do Not Thaw! Microwave: Cut slit in center of film. Place tray in microwave; cook on high for 2-3 minutes. Carefully remove film, stir and cook on high for 1-2 minutes or until internal temperature reaches 165°F. Stir and serve. Oven: Preheat oven to 350°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 35-40 minutes or until internal temperature reaches 165°F. Remove from oven, stir and serve.
NY Cheesecake
Preparation: To thaw, place cheesecake in refrigerator overnight or thaw uncovered at room temperature for 1 to 2 hours maximum. Slice and serve. Refrigerate any unused portions covered in the refrigerator for up to 7 days.
Steak Seasoning
Serve on steak, poultry, pork, fish and vegetables to enhance flavor. Season as desired.
Filet Mignons
Ingredients: Beef. Single ingredient beef, veal, chicken and lamb are produced from animals that originate from the United States. These products are processed in our plants in Nebraska, USA after undergoing a strict series of quality checks and under the supervision of the United States Department of Agriculture.
Stuffed Baked Potatoes
Ingredients: Baked Potato with Shell, Water, Sour Cream (Cultured Milk and Cream, Nonfat Milk, Modified Corn Starch, Guar Gum, Locust Bean Gum, Carrageenan), Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto (Color)), Dehydrated Potato, Butter, Dairy Blend (Whey, Nonfat Dry Milk, Soy Flour), Bacon (Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Salt, Dried Chives. Contains: Milk and Soy Ingredients.
Roasted Vegetable Medley
Ingredients: Sugar Snap Peas, Carrots, Cauliflower, Fire Roasted Red Peppers, Fire Roasted Green Peppers, Fire Roasted Yellow Peppers, Butter (Cream, Salt), Extra Virgin Olive Oil, Water, Salt, Spices, Dried Lemon Juice (Maltodextrin, Natural Flavors (Lemon Juice Solids)), Dehydrated Parsley. Contains: Milk.
NY Cheesecake
Ingredients: Ingredients: Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Sugar, Cake Base (Sugar, Enriched Bleached Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Soybean Oil, Modified Corn Starch, Whey, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Leavening [Baking Soda, Sodium Aluminum Phosphate], Vital Wheat Gluten, Salt, Sodium Stearoyl Lactylate, Guar Gum, Xanthan Gum, Natural and Artificial Flavor, Egg, Soy Flour), Eggs, Heavy Cream, Cheese (Pasteurized Cultured Skim Milk, Milk Protein, Microbial Rennet), Water, Soybean Oil, Contains less than 2% of the following: Emulsifier (Soybean Oil, Mono-and Diglycerides, Propylene Glycol Mono- and Diesters of Fatty Acids, Glyceryl-Lacto Esters of Fatty Acids), Natural & Artificial Vanilla Flavor, Citric Acid, Caramel Color, Potassium Sorbate & Sodium Benzoate (as preservatives). Contains milk, eggs, wheat, soy and is manufactured in a facility that processes peanuts and tree nuts at the very bottom below ingredients.
Steak Seasoning
Ingredients: Salt, Dehydrated Garlic and Onion, Spices, Dextrose, Natural Flavor, Dehydrated Bell Pepper, Dehydrated Orange Peel, Sugar, Citric Acid, Extractives of Paprika, with not more than 2% Calcium Silicate added as an anticaking agent.
