Cooking & Reheating

Reheating food correctly is crucial for food safety and maintaining its nutritional value. Proper reheating reduces the risk of foodborne illnesses. It also helps in preserving the texture and flavor, ensuring that the food remains enjoyable to eat. Moreover, it prevents nutrient degradation, retaining the meal's original health benefits and flavor profiles.

FAQs

Boilable Bag Items:

  • Boil water in a pot.

  • Run the bag under cold water while waiting for the pot to boil.

  • Once boiling, place the bag in the water, handle up, and boil for 15 minutes on high.

  • Ensure internal temperature of 165 degrees for 15 seconds

  • After fully heated, turn off the stove, carefully remove the bag, cut it open, and serve.

Stuffed Deboned Chickens:

  • Place the chicken in a pan and add ½ cup of water.

  • Bake covered at 350°F for 2 hours.

  • Uncover and bake for an additional 45 minutes until golden brown.

  • Ensure internal temperature of 165 degrees for 15 seconds

  • Remove netting and serve.

Stuffed Chicken Breast (All Varieties):

  • Thaw and bake covered at 350°F for 1 hour.

  • Uncover to brown further, if desired.

  • Stuffed Bell Peppers (All Varieties):

  • Thaw and bake at 350°F for 1 hour.

  • Uncover and bake for an additional 30 minutes.

  • Ensure internal temperature of 165 degrees for 15 seconds

Stuffed Bell Peppers (All Varieties):

  • Thaw and bake at 350°F for 1 hour.

  • Uncover and bake for an additional 30 minutes.

  • Ensure internal temperature of 165 degrees for 15 seconds

Stuffed Pork Tenderloins (All Varieties):

  • Thaw and bake at 350°F for 1 hour.

  • Uncover and bake for an additional 30 minutes.

  • Ensure internal temperature of 165 degrees for 15 seconds

Casseroles:

  • Large casseroles: Cook frozen for 1 hour and 45 minutes, covered.

  • Small and medium casseroles: Cook for 1 hour and 45 minutes, covered.

  • Ensure internal temperature of 165 degrees for 15 seconds

Appetizers:

  • If thawed, bake at 400°F for 30-45 minutes covered.

  • Uncover for browning, if desired.

  • Ensure internal temperature of 165 degrees for 15 seconds

Appetizer Varieties:

  • Spinach and Artichoke Dip

  • Spinach Mushrooms

  • Seafood Mushrooms

  • Stuffed Shrimp

  • Stuffed Jalapeno

Sausages (All Varieties):

  • Cook for 8-10 minutes, occasionally rolling on grill

  • Ensure internal temperature of 165 degrees for 15 seconds

  • If cooking pepper jack jalapeno sausage, allow to cool for 2 minutes before cutting to eliminate cheese loss

Boudin (All Varieties):

  • If fresh from the deli, just reheat. If frozen, thaw and follow fresh instructions.

  • Cook for 8-10 minutes, occasionally rolling on grill

  • Ensure internal temperature of 165 degrees for 15 seconds

Boudin Balls:

  • Regular: Fry frozen at 350°F for 8 minutes.

  • Pepper Jack: Fry frozen at 350°F for 10 minutes.

  • Ensure internal temperature of 165 degrees for 15 seconds

Meat and Crawfish Pies:

  • Fry frozen at 350°F for 8 minutes.

  • Ensure internal temperature of 165 degrees for 15 seconds

Deer Burritos:

  • Thaw in microwave and fry at 350°F for 2 minutes.

  • Ensure internal temperature of 165 degrees for 15 seconds

Smoked Chicken Patties & Chicken Bites:

  • Cook 5-7 minutes on both sides (non direct heat)

  • Ensure internal temperature of 165 degrees for 15 seconds

Cajun Steak Wraps & Chicken Wraps:

  • Cook for 20 minutes, occasionally flipping to establish crispy bacon

  • Ensure internal temperature of 165 degrees for 15 seconds