Reheating Instructions

Preheat oven to 325°. Pour contents into a baking pan, sprinkle a little water and cover with foil. Then follow the reheat times below.

• Roasted Vegetables / Roasted Root Vegetables10-15 mins
• Roasted Asparagus / Haricots Verts / String Beans5-10 mins or until hot
• Roasted Brussels Sprouts5-10 mins
• Baked Sweet Potatoes & Granny Smith Apples5-10 mins
• Wild Rice with Chestnuts / Wild Rice with Apricots5-10 mins
• Potatoes au Gratin / Sweet Potato au Gratin10-20 mins
• Broccoli Rabe / Broccoli w/ Garlic & Oil5-10 mins or until hot
• Roasted Acorn Squash / Butternut Squash10-15 mins
• Grilled Artichoke Bottoms5-10 mins or until hot
• Sicilian Carrots5-10 mins
• Roasted Portobello Mushrooms5-10 mins or until hot
• Braised Red Cabbage / Zucchini Infornate5-10 mins
• Mashed PotatoesMicrowave on high 4 mins, stir, then 4 more mins, repeating until heated through. Or on the stovetop, warm with ¼ cup milk over medium heat, stirring often, 3-5 mins.
• Grilled VegetablesUncovered on a baking pan, 6-8 mins in a 350° oven. Also good at room temperature.
• Sweet Potato PureeInto a saucepan, sprinkle a little water on top, warm over medium-low heat 5 mins, stirring often.
• Roasted Potatoes / Roasted Fingerling PotatoesPreheat to 350°, warm in a shallow pan, tossing often, about 15-20 mins.
• Sautéed SpinachServe room temperature (remove from fridge 30 mins prior) or heat in an olive-oil-coated pan about 3 mins.
• Zucchini Fritters / Potato Pancakes / Sweet Potato Pancakes350° oven, about 8-10 mins on a single layer pan.
• Creamed SpinachSaucepan on medium-high heat, about 5-10 mins.

• Roasted / Spicy Roasted / Asian-Style / Organic Roasted ChickenIn a roasting pan with 1/8-inch broth or water, covered, 350° oven 15 mins. Remove cover, baste with pan broth, then heat uncovered about 10 more mins until done.
• Roasted Turkey BreastPreheat to 350°. Pour ½-1 cup water, oil or gravy into the pan with the meat, cover with foil, 10-15 mins or until heated through.
• Chicken PaillardSkillet with a little water to keep moisture, covered, medium heat until heated through.
• Roasted DuckPreheat to 300°, cover with foil, heat 12-15 mins or until warm.
• Cornish Hen / Chicken Wings / Chicken Francese / Chicken ParmigianaPreheat to 300°, cover with foil, heat 10 mins or until warm.

• Prime Rib RoastRemove from fridge 1½ hrs before reheating. Preheat to 300°, cook about 15-20 mins per pound until heated through.
• Beef BrisketPreheat to 350°, pan covered with foil. 1-3 lbs about 15 mins, 3-5 lbs about 20 mins, 5+ lbs about 30 mins.
• Grilled Filet MignonLightly oiled hot skillet, quickly sear to warm without overcooking.
• Flank Steak / Pot RoastPreheat to 300°, cover with foil, heat about 10 mins or to desired temperature.

• Focaccia Bread Stuffing / Cornbread Sausage StuffingSkillet large enough to avoid overcrowding, sprinkle ½-1 cup water over the stuffing, cover and cook over medium-low heat about 5 mins, stirring occasionally.
• Kugel (all varieties)Preheat to 350°, aluminum tin covered with foil, heat about 15 mins.
• Matzoh Ball SoupHeat matzoh balls separately in a pan with 1/8-inch liquid, covered, 325° oven 10 mins; simmer the broth separately, then combine to serve.
• TzimmesCovered pan, about 20 mins, stirring occasionally.
• Whole Cooked Turkey ReheatingPreheat to 350°. Pour 1 cup water into the pan with the meat, cover with foil, 2½-3 minutes per pound.
• Stuffed Mushroom Croquets / Artichoke Bottom w/ Crab Meat / Kasha Varnishkes / Pumpkin SformatoPreheat to 325°, baking pan, sprinkle a little water, cover with foil, warm 5-10 mins.

• Lasagna (Bolognese, Pomodoro, Vegetariana)Preheat to 350°, tent with foil, heat 20-25 mins or until heated through.
• Manicotti / Baked ZitiCoat the pan with sauce, preheat to 300°, cover with foil, heat about 10 mins or until heated through.
• All other pastas (Vodka, Norma, alla Panna, etc.)Covered with foil in a 350° oven, stirring occasionally, until heated through.

• Herb Crusted Rack of LambRemove from fridge 30 mins before reheating. Preheat to 425°, warm about 10 mins (for 8 ribs).
• Boneless Leg of LambPreheat to 375°, about 15 mins per pound, or until 145° internal.

• Stuffed Veal Roast / Veal RoastRemove from fridge 1½ hrs before reheating. Preheat to 300°, about 30 mins per pound until heated through.

• Whole Spiral HamRoasting dish, tented with foil, 325° oven about 10-14 mins per pound, or until 140° internal. Glaze in the final 20-30 mins if desired.
• Pork Loin / Glazed Ham / Baked HamPreheat to 325°, baking pan, sprinkle a little water, cover with foil, warm 5-10 mins.

• Grilled Salmon (lemon & garlic, Asian style, or pistachio crusted)Serve room temperature or warm; to reheat, 350° oven about 5-8 mins.
• Shrimp / Basa Filet FrancesePreheat to 325°, baking pan, sprinkle a little water, cover with foil, warm 5-10 mins.