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Simple Steps To The Table
W
e made it easy for you. Due to the unique
Sous-Vide
cooking method My Cuisine deLight entrees can be reheated in a variety of ways.
C
lick the options below to watch Chef Peter’s demonstrations.
Microwave Reheating Instructions
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Oven Reheating Instructions
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WaterBath Reheating Instructions
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Products
Select the meals below for their specific reheating times:
Mouse over the meal to view a larger image.
Breakfast
Oatmeal with Blueberries
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Hash Brown and Chicken Rosti
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Cocoa Rice Pudding with Golden Raisins
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Semolina and Fruits Cake with Pears in Raspberry Coulis
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Steel Cut Oatmeal
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Seafood
Hoki in Lemon Herb Sauce with Potato Rosti and Primavera Vegetables
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Seafood in Pernod Sauce, Brown Rice Pilaf and Primavera Vegetables
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Whole Wheat Penne and Scallops in Marinara sauce with Garlic Mushrooms
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Citrus Scented Scallops, Celery Puree and Black Eyed Peas
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Cod with Thyme and Basil, Artichoke Barigoule and Orzo with Tomato
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Seared Herb Crusted Halibut, Sweet Potato Patty and Braised Fennel
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Poultry
Seared Turkey Tenders in Vegetable Sauce, Green Peas with Pearl Onions and Butternut Squash Casserole
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Southwestern Style Beef Patty, Creamy Corn and Red Pepper, Mashed Potato and Carrot
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Chicken Tenders with Chorizo and Bacon, Black Bean Cakes and Red Peppers in Tomato Sauce
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Saffron Risotto with Chicken Breast, Scallops and Vegetables
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Chicken Patty with Portobello, Whole wheat Penne and Broccoli in Pomodoro Sauce
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Seared Chicken Breast with Herbs de Provence, Lentils Chili and Sweet Potato Soup
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Meat
Moussaka Beef and Eggplant Casserole and Orzo with Okra
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Beef Picadillo with Whole Wheat Couscous and Marinated Green Beans
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Beef Eye Round in Red Wine Sauce with Baby Carrots and Orzo with Mushroom
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