Reheating Instructions

Hors d’oeuvres

Arancini - Preheat the oven to 350F.  Transfer the arancini to a small baking sheet, lined with parchment paper.  Warm the arancini for 5-10 minutes until heated through.  Top with grated pecorino while hot.  

Gougere - Preheat the oven to 350F.  Transfer the gougeres to a small baking sheet, lined with parchment paper.  Warm for 5-10 minutes until heated through.

Sausage rolls - Preheat the oven to 350F.  Transfer the sausage rolls to a small baking sheet, lined with parchment paper.  Warm for 5-10 minutes until heated through. 

Crab & shrimp cakes - Preheat the oven to 350F.  Transfer the crab and shrimp cakes to a small baking sheet, lined with parchment paper.  Warm for 5-10 minutes until heated through. 

Focaccia & Pizzas

Focaccia -  Preheat the oven to 400F.  Transfer the focaccia to an appropriate size baking sheet that is lined with a rack.  Reheat for 5-10 minutes until hot and crispy. 

Focaccia pizza - Preheat the oven to 400F.  Transfer the focaccia to an appropriate size baking sheet that is lined with a rack.  Reheat for 10-15 minutes until hot and crispy.

Breakfast Items

Quiche - Preheat the oven to 350F.  Transfer the quiche to an appropriately sized baking sheet lined with parchment paper.  Reheat for 8-12 minutes until hot throughout.  

Frittata - Preheat the oven to 350F.  Transfer the frittata to an appropriately sized baking sheet lined with parchment paper.  Reheat for 10-15 minutes until hot throughout.  

Breakfast pastries - Preheat the oven to 350F.  Transfer the pastries to an appropriately sized baking sheet lined with parchment paper.  Reheat for 5-10 minutes until hot throughout.  

Entrées

Baked salmon  - Preheat the oven to 300F.  Remove the lemon slice and dill.  Transfer the salmon to an appropriately sized baking sheet lined with parchment paper.  Reheat for 12-15 minutes until hot throughout.  

Pork & Beef meatballs - Preheat the oven to 350F.  Keep the meatballs in the covered foil container or transfer to an oven proof serving dish and cover with foil.  Reheat for 15-20 minutes until the meatballs are heated through and the sauce is bubbly.  

Whole roast chicken - Preheat your oven to 350°F and place the top rack in the middle. Transfer the chicken to an oven-safe baking dish or roasting pan. Pour in about ½  of water or chicken stock into the bottom of the dish to generate steam.  Cover tightly with aluminum foil to trap the steam and prevent the breast meat from drying out.  Reheat for about 25 minutes. Crisp the skin by removing the foil and baking for an extra 5 minutes (or placing it under a low broiler for 2 minutes) until the skin is golden and crisp.  

Half roast chicken -  Preheat the oven to 350F.   Transfer the half chickens to a baking sheet lined with parchment paper.  Reheat chicken for 15 minutes or until heated throughout.  

Chicken Milanese - Preheat the oven to 400F.  Transfer the breaded cutlets to a baking sheet lined with a rack. Arrange the chicken in a single layer.  Reheat for 8-12 minutes. 

Chicken Parmesan - Preheat the oven to 375F.  Keep the Chicken parmesan covered in the foil pan or transfer to an oven proof baking dish and cover with foil.  Reheat for 15-20 minutes. 

Braised chicken thighs - Preheat the oven to 350F.  Keep the chicken thighs covered in the foil pan or transfer to an oven proof baking dish and cover with foil.  Reheat for 15-20 minutes or until hot.  Uncover for the last five minutes to crisp the chicken skin.  

Lasagna - Preheat the oven to 350F.  Transfer the lasagna to the oven and reheat for 20-30 minutes until hot. 

Macaroni and cheese - Preheat the oven to 350F.  Transfer to the oven and reheat for 20-30 minutes until hot. 

Baked polenta - Preheat the oven to 350F.  Transfer to the oven and reheat for 20-30 minutes, until hot throughout.   

Unbaked Chicken Pot Pie -  Defrost chicken pot pie in the fridge overnight before baking. Preheat the oven to 400 F. Place pot pie on a baking sheet. Bake for 25-35 minutes until the crust is golden brown. 

Chicken Pot Pie - Preheat the oven to 350F. Place pot pie on a baking sheet. Bake for 20-25 minutes until hot throughout. 

Shepherd’s Pie - Preheat the oven to 350F.  Place shepherd’s pie on a baking sheet and reheat uncovered for 20-30 minutes until golden brown and bubbly. 

Marinated Gochujang Tofu - Marinated tofu is great at room temperature.  If you would like to serve it warm, preheat the oven to 350F.  Transfer the tofu to a parchment lined baking sheet and reheat for 8-12 minutes or in an air fryer following manufacturer’s instructions.

Side Dishes

Sauteed Kale with Leeks 

Stove Top: Transfer the kale and leeks to a large saute pan.  Add a splash of water and warm over medium heat, 5 - 10 minutes, stirring to prevent sticking.  

Oven: Preheat the oven to 350F. Heat in the foil pan or an oven safe container, covered, 8-12 minutes until hot throughout. 

Mashed Potatoes

Microwave: Reheat the mashed potatoes in a covered dish in the microwave (follow manufacturers instructions)

Stovetop: Place the potatoes in a heat-safe bowl set over a pot of simmering water (or directly in a saucepan over medium-low heat). Add a little milk, stirring frequently until warmed through.

Potato Leek Gratin - Preheat the oven to 350F.  Remove the foil cover and place the gratin in the foil pan on a baking sheet.  Reheat for 20-30 minutes until heated through.  

Basmati rice

Microwave: Reheat the rice in a covered dish in the microwave (follow the manufacturers instructions)

Stove top: or transfer to an appropriately sized pot and add a few tablespoons of water and cover with a lid, reheat over low to medium heat, stirring occasionally until the rice is heated through. 

Mujadarra - Preheat the oven to 325F.  Transfer the mujadarra in the covered foil container to a baking sheet and reheat for 20- 30 minutes until heated through.