All hand pies - DO NOT DEFROST - remove packaging (it is compostable), place on a baking tray and bake at 375F for 1 hour. If you’d like a little more browning, bake at 400F. Using a probe thermometer, make sure the internal temperature of the pie is at least 165F (if you follow the cooking directions, don’t worry, the internal temp will definitely be above 165F). Oven temperatures may vary. The pies are, of course, fantastic on their own, but adding a salad on the side is just lovely. Try one of my Market Fresh Salads which can serve 2 as a side.
All Soups - it is recommended to defrost by placing in the refrigerator for 24 hours - from frozen, remove the lid and microwave on high for 1 minute. Either continue microwaving (for another 1-2 minutes) to heat through, or decant into a small saucepan and cook over medium-low heat, stirring frequently (very important). Using a probe thermometer, make sure the soup is heated to at least 165F. (some soups may have thickened when frozen! Just add some water until the desired consistency is achieved.)
Chicken curry - heat the curry per soup instructions and serve over rice (I like basmati) with a dollop of mama berg’s peach chutney on top. Make it spicy with your favorite chili sauce!
Bolognese - heat the sauce per soup instructions. Cook up some pasta until just before al dente. Reserve ½ cup pasta water before draining. While pasta is draining, pour the reserved pasta water back into the pot, along with the sauce. Turn the heat to medium and pour the pasta back into the pot. Cook everything together, stirring frequently, until the pasta is perfectly cooked and the sauce is reduced and clings to the pasta. Serve. Don’t forget the cheese! This sauce is also fantastic on gnocchi or spooned over polenta!
Pesto - remove from the freezer and place in the refrigerator for 24 hours to defrost. Use within 2 days of defrosting. Apply to pre-cooked pasta and serve. This pesto is also wonderful as a sandwich spread or mixed with sour cream for a lovely dip.
M&M Cookies - DO NOT DEFROST - Preheat the oven to 350F. Line a baking sheet with parchment paper (or lightly grease it, but parchment is really much better. You can also use a flat piece cut from a paper bag) and place frozen cookies on the sheet, at least 3 inches apart. Bake for exactly 16 minutes. The edges should be golden brown. Take the cookies out and allow them to cool completely on the cookie sheet. (I know it’s hard to wait!) These cookies will still be good a day or two later if stored in an airtight container or ziplock baggie, but the beauty of having frozen cookies is that you can just bake a few at a time and eat them nice a fresh!