{"id":102056,"date":"2025-03-31T16:13:15","date_gmt":"2025-03-31T20:13:15","guid":{"rendered":"https:\/\/www.freshdirect.com\/blog\/?page_id=102056"},"modified":"2026-04-02T16:36:39","modified_gmt":"2026-04-02T20:36:39","slug":"heating-instructions","status":"publish","type":"page","link":"https:\/\/www.freshdirect.com\/blog\/heating-instructions\/","title":{"rendered":"FreshDirect Prepared Meals: Heating Instructions"},"content":{"rendered":"\t\t
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FreshDirect Prepared Meals: Heating Instructions<\/span><\/h1>

Get the complete instructions for your FreshDirect main course here.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Table of contents<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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DOWNLOAD PDF >><\/a><\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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STANDING BEEF RIB ROAST, WHOLE<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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STANDING BEEF RIB ROAST, HALF<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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WHOLE FILET OF BEEF<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BUTTERFLIED CORIANDER-SAGE CORNISH HENS\u00a0<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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LEG OF LAMB<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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FARM-RAISED LEMON-DILL SALMON, HALF AND WHOLE<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BAKED ZITI<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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SMOKED BONELESS CARVING HAM, SMALL & LARGE<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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WHOLE ROASTED TURKEY<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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ROASTED BONE-IN TURKEY BREAST<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BRISKET OF BEEF WITH ROASTED VEGETABLES & GRAVY\u00a0<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BAKED MACARONI & GRUYERE CHEESE WITH PARMESAN BREADCRUMBS<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BEEF MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CHICKEN PARMESAN WITH SLOW-COOKED TOMATO SAUCE & SPAGHETTI<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CHEESE STUFFED SHELLS WITH SLOW-COOKED TOMATO SAUCE<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BEEF & CHEESE LASAGNA WITH TOMATO SAUCE<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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TURKEY MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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STANDING BEEF RIB ROAST, WHOLE <\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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RIB ROAST
Oven:<\/b><\/span> Preheat oven to 325\u00b0F. Add 1 cup of water to the bottom of the tray and cook roast in the tray, uncovered, for 3 hours and 15 minutes. Insert a thermometer into the center, avoiding bone, to check temperature and continue to cook for desired doneness as needed. Allow to rest for 10 minutes, then slice and serve.<\/span><\/p>

Beef and lamb internal temperatures:\u00a0<\/b><\/span>Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F).<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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STANDING BEEF RIB ROAST, HALF<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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RIB ROAST
<\/b><\/span>Oven:<\/b><\/span> Preheat oven to 325\u00b0F. Add 1 cup of water to the bottom of the tray and cook roast in the tray, uncovered, for 2 hours and 15 minutes. Insert a thermometer into the center, avoiding bone, to check temperature and continue to cook for desired doneness as needed. Allow to rest for 10 minutes, then slice and serve.<\/span><\/p>

Beef and lamb internal temperatures:\u00a0<\/b><\/span>Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F).<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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WHOLE FILET OF BEEF<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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BEEF FILET<\/b><\/span>
Oven: Preheat oven to 325\u00b0F. Add 2\/3 cup of water to the bottom of the tray and cook filet, uncovered, on the middle rack of the oven for 45-60 minutes. Check for desired doneness by inserting a thermometer into the thickest part of the filet. Allow to rest for 10 minutes, then slice and serve.<\/span><\/p>

Beef and lamb internal temperatures:\u00a0<\/b><\/span>Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F).<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BUTTERFLIED CORIANDER-SAGE CORNISH HENS<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oven:<\/b><\/span> Preheat oven to 400\u00b0F. Place the tray on the middle rack and roast, uncovered, for 30-35 minutes. (For a crisper skin, transfer hens to a baking sheet for cooking and raise temperature to 450\u00b0F for the final 5 minutes.) Remove from oven and allow to rest before serving.<\/span><\/p>

Grill:<\/b><\/span> Place hens skin-side down and grill over medium heat until skin is golden brown, about 8 minutes uncovered. Flip, close the lid, and cook for an additional 10 minutes or until done.<\/span><\/p>

Must be cooked before consumption. The USDA recommends cooking poultry to a minimum internal temperature of 165\u00b0F as measured with a thermometer.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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LEG OF LAMB<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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LAMB<\/b><\/span><\/p>

Oven:<\/b><\/span> Preheat oven to 325\u00b0F. Add 1 cup of water to the bottom of the tray and place the tray on the middle rack. Roast to desired doneness, checking temperature approximately 1 hour and 30 minutes after placing the roast in the oven. Check for desired doneness by inserting a thermometer into the centermost area. When cooked, remove from oven, cover, and let rest for 15 minutes, turning once midway through. Slice and serve.<\/span><\/p>

Beef and lamb internal temperatures: <\/b><\/span>Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F).<\/span><\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FARM-RAISED LEMON-DILL SALMON, HALF & WHOLE<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oven:<\/b><\/span> Preheat oven to 325\u00b0F. Pour mix (water and wine) into the tray and cover loosely. Place salmon in the oven and bake for 45-55 minutes, or until the center is light pink.<\/span><\/p>

The FDA recommends cooking fish until the flesh is opaque and flakes easily with a fork.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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WHOLE ROASTED TURKEY, MEDIUM & LARGE (HEAT & EAT)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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FULLY COOKED MEDIUM TURKEY (APPROX. 12\u201314 LB)<\/span><\/strong><\/p>

Oven: Preheat oven to 350\u00b0F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1\/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 75 minutes. Remove foil from turkey and continue baking for 20\u201330 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.<\/span><\/span><\/span><\/p>

FULLY COOKED LARGE TURKEY (APPROX. 14\u201316 LB)<\/b><\/span>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1\/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 90 minutes. Remove foil from turkey and continue baking for 20\u201330 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.<\/p>

The USDA recommends cooking poultry to a minimum internal temperature of 165\u00b0F as measured with a food thermometer.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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ROASTED BONE-IN TURKEY BREAST (HEAT & EAT)<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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FULLY COOKED TURKEY BREAST (APPROX. 3\u20135.8LB)<\/span><\/strong>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1\/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 50 minutes. Remove foil from turkey and continue baking for 20\u201330 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving.<\/p>

The USDA recommends cooking poultry to a minimum internal temperature of 165\u00b0F as measured with a food thermometer.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BAKED ZITI<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ZITI<\/b><\/span>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and lid from pan. Spoon whipped ricotta over the top of the ziti (spread evenly or dollop\u2014whichever you prefer) and place on the upper oven rack. Cook for 40-45 minutes, or until heated through and browned. Allow to rest for 5 minutes before serving.<\/span><\/p>

SAUCE
<\/b><\/span>Stovetop:<\/b><\/span> Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.<\/p>

Microwave:<\/b><\/span> Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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SMOKED BONELESS CARVING HAM, SMALL & LARGE<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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FULLY COOKED HAM<\/b><\/span>
Oven:<\/span> Unwrap ham and place in the provided pan. Add 1\/2 cup water to the pan and cover with foil, sealing edges tightly. Bake in a preheated 350\u00b0F conventional oven for approximately 15 minutes per pound, or to an internal temperature of 140\u00b0F. Let ham rest for 10 minutes before slicing and serving. Enjoy!<\/span><\/p>

The USDA recommends reheating to a minimum internal temperature of 140\u00b0F as measured with a food thermometer.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BRISKET OF BEEF WITH ROASTED VEGETABLES & GRAVY <\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oven:<\/span> Preheat oven to 375\u00b0F. Pour one container of gravy over the brisket and vegetables, cover the pan with foil, and heat brisket for about 1 hour and 30-45 minutes, or until warmed throughout. Slice and serve with warmed gravy.<\/span><\/p>

The USDA recommends reheating beef to a minimum internal temperature of 165\u00b0F as measured with a food thermometer.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BAKED MACARONI & GRUYERE CHEESE WITH PARMESAN BREADCRUMBS<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oven:<\/b><\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and lid and cover loosely with aluminum foil. Place on the center rack and bake covered for about 40 minutes. Remove foil and continue to cook for an additional 15-20 minutes, until the top is lightly browned and the center is hot.<\/span><\/p>

Microwave:<\/b><\/span> Remove plastic wrap and lid. Heat uncovered on high for 12-15 minutes, stirring midway through.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BEEF MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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MEATBALLS & SPAGHETTI<\/b><\/span>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and lids from meatballs and spaghetti. Add 1\/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the meatballs only on the bottom rack for 20 minutes. Put spaghetti on the top rack of the oven, uncover the meatballs, and continue to heat for an additional 15-20 minutes, or until heated through.<\/span><\/p>

Microwave:<\/b><\/span> Remove plastic wrap and lid. Heat meatballs first, cooking on high for 8-10 minutes, stirring halfway through. Add 1\/2 cup of water to the spaghetti and cook on high for 3-4 minutes, stirring midway through.<\/span><\/p>

TOMATO SAUCE<\/b><\/span>
<\/i>Stovetop:<\/span><\/b> Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave:<\/b><\/span> Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CHICKEN PARMESAN WITH SLOW-COOKED TOMATO SAUCE & SPAGHETTI<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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CHICKEN & SPAGHETTI<\/b><\/span>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and lids from chicken and spaghetti. Add 1\/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the chicken only on the bottom rack for 40 minutes. Put spaghetti on the top rack of the oven, uncover the chicken, and continue to heat for an additional 15-20 minutes, or until heated through.<\/span><\/p>

Microwave:<\/b> <\/b><\/span>(We do not recommend heating the chicken in the microwave). For the spaghetti, add 1\/2 cup of water to the pan and cook on high for 3-4 minutes, stirring midway through.<\/p>

TOMATO SAUCE<\/span>
<\/b> Stovetop:<\/span> <\/b>Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave:<\/b> <\/span>Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CHEESE STUFFED SHELLS WITH SLOW-COOKED TOMATO SAUCE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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STUFFED SHELLS<\/b><\/span>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and lid from pan. Cover pan with aluminum foil. Place on the center rack and heat for 30 minutes. Carefully remove foil and cook for an additional 10-15 minutes, or until heated through.<\/span><\/p>

Microwave:<\/b><\/span> Remove plastic wrap and lid. Heat on high for 6-8 minutes, or until heated through.<\/span><\/p>

SAUCE<\/span>
<\/b>Stovetop:<\/b> <\/span>Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave:<\/i><\/b><\/span> Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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BEEF & CHEESE LASAGNA WITH TOMATO SAUCE<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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LASAGNA<\/b><\/span>
Oven (best results):<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and place lid loosely atop the pan. Place on the center rack and bake covered for about 40-50 minutes. Remove the lid and continue to bake for an additional 20 minutes, or until heated through and browned on top. Remove from oven and let sit for 10 minutes before portioning and serving with warmed sauce.<\/span><\/p>

TOMATO SAUCE<\/span>
<\/b> Stovetop:<\/span> <\/b>Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave:<\/b> <\/span>Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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TURKEY MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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MEATBALLS & SPAGHETTI<\/b><\/span>
Oven:<\/span> Preheat oven to 350\u00b0F. Remove plastic wrap and lids from meatballs and spaghetti. Add 1\/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the meatballs only on the bottom rack for 20 minutes. Put spaghetti on the top rack of the oven, uncover the meatballs, and continue to heat for an additional 15-20 minutes, or until heated through.<\/span><\/p>

TOMATO SAUCE<\/span>
<\/b> Stovetop:<\/span> <\/b>Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.
Microwave:<\/b> <\/span>Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"FreshDirect\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

FreshDirect Prepared Meals: Heating Instructions Get the complete instructions for your FreshDirect main course here.\u00a0 Table of contents DOWNLOAD PDF >> STANDING BEEF RIB ROAST, WHOLE STANDING BEEF RIB ROAST, HALF WHOLE FILET OF BEEF BUTTERFLIED CORIANDER-SAGE CORNISH HENS\u00a0 LEG OF LAMB FARM-RAISED LEMON-DILL SALMON, HALF AND WHOLE BAKED ZITI SMOKED BONELESS CARVING HAM, SMALL & LARGE WHOLE ROASTED TURKEY ROASTED BONE-IN TURKEY BREAST BRISKET OF BEEF WITH ROASTED VEGETABLES & GRAVY\u00a0 BAKED MACARONI & GRUYERE CHEESE WITH PARMESAN BREADCRUMBS BEEF MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI CHICKEN PARMESAN WITH SLOW-COOKED TOMATO SAUCE & SPAGHETTI CHEESE STUFFED SHELLS WITH SLOW-COOKED TOMATO SAUCE BEEF & CHEESE LASAGNA WITH TOMATO SAUCE TURKEY MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI STANDING BEEF RIB ROAST, WHOLE RIB ROASTOven: Preheat oven to 325\u00b0F. Add 1 cup of water to the bottom of the tray and cook roast in the tray, uncovered, for 3 hours and 15 minutes. Insert a thermometer into the center, avoiding bone, to check temperature and continue to cook for desired doneness as needed. Allow to rest for 10 minutes, then slice and serve. Beef and lamb internal temperatures:\u00a0Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F). STANDING BEEF RIB ROAST, HALF RIB ROASTOven: Preheat oven to 325\u00b0F. Add 1 cup of water to the bottom of the tray and cook roast in the tray, uncovered, for 2 hours and 15 minutes. Insert a thermometer into the center, avoiding bone, to check temperature and continue to cook for desired doneness as needed. Allow to rest for 10 minutes, then slice and serve. Beef and lamb internal temperatures:\u00a0Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F). WHOLE FILET OF BEEF BEEF FILETOven: Preheat oven to 325\u00b0F. Add 2\/3 cup of water to the bottom of the tray and cook filet, uncovered, on the middle rack of the oven for 45-60 minutes. Check for desired doneness by inserting a thermometer into the thickest part of the filet. Allow to rest for 10 minutes, then slice and serve. Beef and lamb internal temperatures:\u00a0Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F). BUTTERFLIED CORIANDER-SAGE CORNISH HENS Oven: Preheat oven to 400\u00b0F. Place the tray on the middle rack and roast, uncovered, for 30-35 minutes. (For a crisper skin, transfer hens to a baking sheet for cooking and raise temperature to 450\u00b0F for the final 5 minutes.) Remove from oven and allow to rest before serving. Grill: Place hens skin-side down and grill over medium heat until skin is golden brown, about 8 minutes uncovered. Flip, close the lid, and cook for an additional 10 minutes or until done. Must be cooked before consumption. The USDA recommends cooking poultry to a minimum internal temperature of 165\u00b0F as measured with a thermometer. LEG OF LAMB LAMB Oven: Preheat oven to 325\u00b0F. Add 1 cup of water to the bottom of the tray and place the tray on the middle rack. Roast to desired doneness, checking temperature approximately 1 hour and 30 minutes after placing the roast in the oven. Check for desired doneness by inserting a thermometer into the centermost area. When cooked, remove from oven, cover, and let rest for 15 minutes, turning once midway through. Slice and serve. Beef and lamb internal temperatures: Rare (120\u00b0F); Medium (135\u00b0F); Well Done (160\u00b0F). FARM-RAISED LEMON-DILL SALMON, HALF & WHOLE Oven: Preheat oven to 325\u00b0F. Pour mix (water and wine) into the tray and cover loosely. Place salmon in the oven and bake for 45-55 minutes, or until the center is light pink. The FDA recommends cooking fish until the flesh is opaque and flakes easily with a fork. WHOLE ROASTED TURKEY, MEDIUM & LARGE (HEAT & EAT) FULLY COOKED MEDIUM TURKEY (APPROX. 12\u201314 LB) Oven: Preheat oven to 350\u00b0F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1\/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 75 minutes. Remove foil from turkey and continue baking for 20\u201330 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving. FULLY COOKED LARGE TURKEY (APPROX. 14\u201316 LB)Oven: Preheat oven to 350\u00b0F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1\/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 90 minutes. Remove foil from turkey and continue baking for 20\u201330 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving. The USDA recommends cooking poultry to a minimum internal temperature of 165\u00b0F as measured with a food thermometer. ROASTED BONE-IN TURKEY BREAST (HEAT & EAT) FULLY COOKED TURKEY BREAST (APPROX. 3\u20135.8LB) Oven: Preheat oven to 350\u00b0F. Remove plastic wrap from turkey and place in aluminum tray. Pour 1\/2 cup water into the tray and cover tightly with aluminum foil (we recommend placing the tray on a baking sheet for easy handling). Bake for 50 minutes. Remove foil from turkey and continue baking for 20\u201330 minutes until nicely browned. Remove from oven. Loosely cover with aluminum foil and allow to rest 20 minutes before carving. The USDA recommends cooking poultry to a minimum internal temperature of 165\u00b0F as measured with a food thermometer. BAKED ZITI ZITIOven: Preheat oven to 350\u00b0F. Remove plastic wrap and lid from pan. Spoon whipped ricotta over the top of the ziti (spread evenly or dollop\u2014whichever you prefer) and place on the upper oven rack. Cook for 40-45 minutes, or until heated through and browned. Allow to rest for 5 minutes before serving. SAUCEStovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes. SMOKED BONELESS CARVING HAM, SMALL & LARGE FULLY COOKED HAMOven: Unwrap ham and place in the provided pan. Add 1\/2 cup water to the pan and cover with foil, sealing edges tightly. Bake in a preheated 350\u00b0F conventional oven for approximately 15 minutes per pound, or to an internal temperature of 140\u00b0F. Let ham rest for 10 minutes before slicing and serving. Enjoy! The USDA recommends reheating to a minimum internal temperature of 140\u00b0F as measured with a food thermometer. BRISKET OF BEEF WITH ROASTED VEGETABLES & GRAVY Oven: Preheat oven to 375\u00b0F. Pour one container of gravy over the brisket and vegetables, cover the pan with foil, and heat brisket for about 1 hour and 30-45 minutes, or until warmed throughout. Slice and serve with warmed gravy. The USDA recommends reheating beef to a minimum internal temperature of 165\u00b0F as measured with a food thermometer. BAKED MACARONI & GRUYERE CHEESE WITH PARMESAN BREADCRUMBS Oven: Preheat oven to 350\u00b0F. Remove plastic wrap and lid and cover loosely with aluminum foil. Place on the center rack and bake covered for about 40 minutes. Remove foil and continue to cook for an additional 15-20 minutes, until the top is lightly browned and the center is hot. Microwave: Remove plastic wrap and lid. Heat uncovered on high for 12-15 minutes, stirring midway through. BEEF MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI MEATBALLS & SPAGHETTIOven: Preheat oven to 350\u00b0F. Remove plastic wrap and lids from meatballs and spaghetti. Add 1\/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the meatballs only on the bottom rack for 20 minutes. Put spaghetti on the top rack of the oven, uncover the meatballs, and continue to heat for an additional 15-20 minutes, or until heated through. Microwave: Remove plastic wrap and lid. Heat meatballs first, cooking on high for 8-10 minutes, stirring halfway through. Add 1\/2 cup of water to the spaghetti and cook on high for 3-4 minutes, stirring midway through. TOMATO SAUCEStovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes. CHICKEN PARMESAN WITH SLOW-COOKED TOMATO SAUCE & SPAGHETTI CHICKEN & SPAGHETTIOven: Preheat oven to 350\u00b0F. Remove plastic wrap and lids from chicken and spaghetti. Add 1\/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the chicken only on the bottom rack for 40 minutes. Put spaghetti on the top rack of the oven, uncover the chicken, and continue to heat for an additional 15-20 minutes, or until heated through. Microwave: (We do not recommend heating the chicken in the microwave). For the spaghetti, add 1\/2 cup of water to the pan and cook on high for 3-4 minutes, stirring midway through. TOMATO SAUCE Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes. CHEESE STUFFED SHELLS WITH SLOW-COOKED TOMATO SAUCE STUFFED SHELLSOven: Preheat oven to 350\u00b0F. Remove plastic wrap and lid from pan. Cover pan with aluminum foil. Place on the center rack and heat for 30 minutes. Carefully remove foil and cook for an additional 10-15 minutes, or until heated through. Microwave: Remove plastic wrap and lid. Heat on high for 6-8 minutes, or until heated through. SAUCEStovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally.Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes. BEEF & CHEESE LASAGNA WITH TOMATO SAUCE LASAGNAOven (best results): Preheat oven to 350\u00b0F. Remove plastic wrap and place lid loosely atop the pan. Place on the center rack and bake covered for about 40-50 minutes. Remove the lid and continue to bake for an additional 20 minutes, or until heated through and browned on top. Remove from oven and let sit for 10 minutes before portioning and serving with warmed sauce. TOMATO SAUCE Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes. TURKEY MEATBALLS & SLOW-COOKED TOMATO SAUCE WITH SPAGHETTI MEATBALLS & SPAGHETTIOven: Preheat oven to 350\u00b0F. Remove plastic wrap and lids from meatballs and spaghetti. Add 1\/2 cup of water to the spaghetti and cover both trays with aluminum foil. When the oven is hot, heat the meatballs only on the bottom rack for 20 minutes. Put spaghetti on the top rack of the oven, uncover the meatballs, and continue to heat for an additional 15-20 minutes, or until heated through. TOMATO SAUCE Stovetop: Pour sauce into a saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Microwave: Remove lid and heat on high, stirring midway through, until hot, about 3-4 minutes.<\/p>\n","protected":false},"author":61027,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-102056","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/pages\/102056","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/users\/61027"}],"replies":[{"embeddable":true,"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/comments?post=102056"}],"version-history":[{"count":124,"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/pages\/102056\/revisions"}],"predecessor-version":[{"id":108559,"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/pages\/102056\/revisions\/108559"}],"wp:attachment":[{"href":"https:\/\/www.freshdirect.com\/blog\/wp-json\/wp\/v2\/media?parent=102056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}