Cooking from Frozen tips!

We've been testing many of the recipes from frozen and here's the generic answer....YES!

Most recipes in pans can be put in the oven with the cover on (be sure to remove any sauce bags etc. first!) while the oven is pre-heating. Once the oven gets to temperature remove the cover and continue to bake the directed time. You may need to add 10 to 15 minutes on the the baking time. If there's a cheese topping you may want to tent (lightly cover) the top for the last few minutes if the cheese starts to get too brown.

Recipes in bags can also be put directly into a pan, covered and allowed to pre-heat with the oven. When the oven gets to temperature remove the cover, separate the meat and distribute evenly in the pan and continue to cook according to the directions. Again, you may need some extra minutes depending on your oven temperature.

Sandwiches such as the Monte Cristo can be put in the skillet frozen too! Just increase the heat a bit, cover the pan, and allow about twice the cooking time on the baking label. We've also tried this on the grill with the steaks and it worked great!

Bringing Time For Dinner along on your vacation is a great idea. 

Why be stuck in the kitchen while everyone else is out having fun? We can help make your vacation more stress free and save you money to boot!

To help you pack your meals safely here are some tips from the USDA Meat and Poultry Hotline.


Make food safety a priority at home too.

At Time for Dinner it is "all about you". So, to make the most out of your Time For Dinner Experience, both in our shop and in your home, follow these simple procedures for your health and safety.

  • Follow the procedures presented by the Time for Dinner staff during sessions.
  • Properly store and transport Time For Dinner dishes. This includes returning meals to the refrigerator or freezer immediately after leaving a session.
  • Defrost meals safely in the refrigerator.
  • Cook meals as defined on the Time For Dinner baking labels, making certain to bring the internal temperature of the dish to the temperature stated in the cooking instructions.

In case of a power outage, here are a few helpful hints that should help keep your food safe.

   1. Keep an appliance thermometer in your fridge and freezer and a couple on hand for your coolers. Perishable foods that have been at a temperature of higher than 40 degrees for more than 4 hours should be thrown away.

   2. Think about packing your extra freezer space with water bottles. They can help hold in the coolness and slow down thawing during an outage.

   3. Try not to open the freezer or fridge once the power goes out.

   4. When packing your fridge or freezer consider where you place things.  Group your meats away from vegetables and fruits so, if they thaw, their juices will not cross contaminate other foods.  Once the power has gone out, try not to open the freezer or refrigerator door any more than necessary.

   5. Dry ice also is an option. Buy it ahead of time and wrap it in brown paper before placing it in the freezer. According to the Clemson Extension Service, you need 3 pounds of dry ice per cubic foot of freezer space. A 50 pound block used in an 18-cubic-foot freezer will keep food safe without electricity for two days. A 25-pound block will keep the temperature in a 10-cubic-foot freezer below freezing for three to four days.

 

 Always remember to be safe.

 Enjoy!