HOME OVENS VARY.  ADJUSTMENTS IN TIME OR TEMPERATURE MAY BE NECCESARY

BERRY BALSAMIC SODA KIT Fill a pint glass with ice, add 1-1/2oz BBS syrup, top with soda, stir & enjoy!

PEPPERONI or GREENS BREAD Preheat oven to 450F.  Open top of foil so cheese is exposed, and heat until cheese is bubbly, about 8 minutes.

DETROIT (PAN) PIZZA   Pre-heat oven to 450F. Use a pizza stone if you have one, if not, a sheet tray will work. Heat until cheese is fully melted and crust is browned to your taste. Sauce can be heated separately on the stove and added last.

LASAGNA

1.       Decide how many portions you want from the pan and how you will divide it.  Add a small dab (about the size of a quarter) of cream sauce to the center each portion.  Break one piece of fresh mozz into 4 pieces and place toward the center of each portion.

2.       Place Lasagna foil pan onto a sheet tray if available and place on center rack of oven for 20            minutes.  Oven temperatures vary so watch the cooking progress, especially as it nears the end of time.

3.       Start warming up red sauce (and meatballs if ordered) in a pan on the stove over medium heat.  They are ready when they reach an internal temperature of 135F.

4.       After 20 minutes, check internal temperature of lasagna with a meat thermometer if available.  When the center of the lasagna is 120F and cheese on top is melted nicely, the lasagna is done.  If a thermometer isn’t available, insert a table knife halfway into the center of the lasagna for a few seconds then touch the tip of the knife to the inside of your wrist being very careful not to burn yourself.  If the knife is hot to the touch, the lasagna is ready.

5.       Cut the lasagna into the number of portions you prefer. 

6.       Using a stiff spatula, carefully work one portion of lasagna out of the pan and place on a plate. 

7.       Add the heated red sauce (and meatballs) to the side of the lasagna. 

8.       Sprinkle the lasagna and sauce/meatballs with shredded parmesan.

9.       Garnish each portion with torn pieces of basil.

10.   Repeat steps 8-11 for each portion.

PIZZA (par-baked)   Pre-heat oven to 550F. Use a pizza stone if you have one, if not, a sheet tray will work. Heat until cheese is fully melted and crust is bubbly & browned to your taste.

PIZZA KIT (dough ball)

1. Pre-heat the oven to 550F and put a pizza stone or a cookie sheet on the rack in the middle of the oven.

2.  Stretch out your doughball.  Here’s a good video for that on YouTube by Stadler Made: https://www.youtube.com/watch?v=9f9-xTcKzZo&t=4s

3. Put sauce on & spread with a spoon.

4. Add cheese & other toppings if you have them on the pizza.

5.  When your pizza is topped & the oven is hot, put your pizza on the hot pizza stone/cookie sheet.

6.  The pizza is done when the cheese is melted & bubbling. Every oven’s a little different, and it’s hard to predict exactly how much time your oven needs. 3-4 minutes is a good time to start checking it. Then every minute or so after that. If it’s taking a while and the bottom of your pizza is getting to brown you can turn the oven to broil and then check every 15 seconds.

7. Take the pizza out of the oven & set it on a cutting board. Let it sit for a few minutes before you cut it up.

SCROLL DOWN TO FIND INSTRUCTIONS FOR PREVIOUS OFFERINGS

SOURDOUGH STARTER

1.  Measure room temperature starter or remove ¼ cup starter from refrigerator.

2.  Feed the starter with flour and water every 8-12 hours using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and flour. For instance, 50 grams of starter, 50 grams of water, 50 grams of flour. If using measuring cups, combine 1 part sourdough starter, 1 part water, and a little less than 2 parts flour. For example, ¼ cup of starter, ¼ cup water and a little less than ½ cup flour.

3. Cover; place in a warm area, 70°-85°F, for 8-12 hours. Repeat steps 1-3 until you have enough starter for your recipe, with a little leftover.

NOTE: A brown liquid layer on top of your starter, called hooch, indicates that the starter is hungry. If hooch forms, pour it off and feed the starter as soon as possible, then feed more frequently going forward.

4. When preparing to bake, use the fresh starter within 3-4 hours of    being fed, to ensure the starter is at its peak of activity.

5. Extra starter may be discarded, stored in the refrigerator or kept at room temperature and fed again as above. Always retain at least ¼ cup starter to begin your next project.

INSTRUCTIONS FOR PREVIOUS OFFERINGS

BOURBON HONEY MUSTARD CHICKEN Chicken is fully cooked. Warm as desired.

CHERRY CRUMBLE (please note ovens vary. Keep an eye on it) Pre heat oven to 325F. Place pie tin with plastic top removed on a sheet tray heat approx 25 minutes or until a knife poked into the center comes out hot. (topping may bubble over during baking)

CHICKEN CACCIATORE Preheat oven to 325F. Remove top of pan & bake with chicken thighs, stirring occasionally until warmed fully through. If sauce needs thinning, add a water, vegetable or chicken broth until desired consistency is reached. Pasta can be heated in a microwave or added to heated sauce while still in the oven.CHICKEN CUTLETS Fully cooked and ready to eat hot or cold.

CHICKEN PARMESAN Fully cooked. For best results, bake in oven at approx 375F until warmed through.

COOKIES - SLICE & BAKE Remember that ovens vary so watch your cookies carefully! Preheat oven to 350F. Slice cookies to desired thickness - thin for small & crispy, thick for larger & softer. Place on a greased baking sheet and bake between 8-14 minutes (keep an eye on them!) until baked to your preference. Once out of the oven, let them set for one minute remove to a cooling rack or plate to stop carry-over crisping.

CREAMY VEGAN MUSHROOM PASTA Heat sauce in a sauce pan over low-medium heat, stirring constantly until warmed fully through. If sauce needs thinning, add water or vegetable broth until desired consistency is reached. Pasta can be heated in a microwave or added to heated sauce while still in the pan. ENCHILADAS  Preheat oven to 400F, place pan on baking tray, Bake for 20 minutes. With back of spoon form divots in top. Crack an egg into each one. bake until the eggs are your desired firmness.

GRAVY Ready to eat, just heat and serve.

LASAGNA Pre-heat oven to 450 degrees. Warm up red sauce in a pan over the stove. Place each portion onto individual foil squares & place on a sheet tray or baking pan. Place lasagna in oven on center rack until the cheese is melted nicely. (check internal temp with a meat thermometer if available.  Should be about 110 degrees) Transfer lasagnas from foil to plate and top with red sauce, olive oil, and fresh basil.

MANICOTTI Preheat oven to 375F. Place manicotti in its tray on a baking tray, remove lid and cover with foil. Bake 20-25 minutes. Remove foil and switch broiler to low. Broil til top cheese is brown and bubbly. Ovens vary but approx 8 minutes.

MEATLOAF Thaw if Frozen. Bake at 375F for about 45 minutes

MYSTERIOUS PULLED PORK Fully cooked and ready to eat hot or cold.

PARMESAN GARLIC QUESO Heat sauce in a sauce pan over low-medium heat, stirring constantly until warmed fully through. If sauce needs thinning, add milk until desired consistency is reached.POLENTA BEEF BOLOGNESE is fully cooked, heats well in microwave (switch to a microwave safe container first) - or - remove lid, cover with foil, and place in a preheated oven (anywhere between 325F and 400F works fine. Just bake until heated through.

PORK PIE Filling is fully cooked, just place pie on a sheet tray in an oven preheated to 375-400F for approximately 18-25 minutes.

POT ROAST DINNER     Preheat oven to 400F. Remove foil pack of rapini from foil pan.  Place pan in oven for 15 minutes, add opened foil pack of rapini on top and heat another 5 minutes.
Beef- slice or shred while cold, place in covered pan or pot and heat through on stovetop or in oven to desired temp- beef is already fully cooked

ROASTED CABBAGE STEAK Preheat oven to 350F
Place foil pack with lid removed in oven and heat through approx 20 minutes.
Gently heat sauce over low temperature and pour over cabbage

SLOW ROASTED PORK   Place unwrapped pork in a covered pan w/ 1cup of liquid (beer, wine stock, milk or water). Cook in a 350F oven or Med-low stovetop until heated through. Sauce can be cold or hot.

TAKE & BAKE CINNAMON BREAD    Keep refrigerated until ready to bake. Preheat oven to 375F and bake for 20-25 minutes.

VEGETABLE GRATIN Place in an oven safe pan and broil on high until golden and bubbly. If using multiple containers or a deeper dish start on lower heat then switch to high broil to brown top.