- Display 24 Products per page
-
GOURMET FOODS, PATE EN CROUTE/PORK GREEN PEPPER
American Homestead all natural pork and Mary’s Chicken flavored and garnished with green peppercorns in our house made brioche dough.
-
LAZO, BEEF EMPANADA
Lazo empanadas are traditional Argentinian pockets of perfection stuffed with mouthwatering, farm-fresh fillings, nestled in flaky dough, & baked with love. Lazo is on a mission to create empanada fanatics everywhere.We are instigators of delight – in baked, handheld pockets of savory perfection. We live the power of the mighty empanada – the power to unite family and friends at the table to share good taste, good health, and good times.By bringing traditional Argentinian, farm-fresh, non-GMO empanadas to your table, we’re igniting an empanada revolution! Good food made simple.
-
MAMA LA, IMPERIAL PORK EGG ROLL BULK
Mama La’s Imperial Shrimp and Pork Egg Rolls combine the deliciousness of succulent pork with real shrimp, jicama, yellow onion and Vermicelli in a golden wrapper.
-
PEPPERS STUFFED WITH PROVOLONE & PROSCIUTTO
Hand packed, garden fresh, crunchy peppers stuffed with a cube of provolone cheese and wrapped with naturally aged prosciutto ham. Pepper Delights are then marinated in a blend of extra virgin olive oil and fresh spices to bring out the natural flavor.
-
SAVEUR DE LA TERRE, ESCARGOT BURGUNDY
These tender Burgundy Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
-
SAVEURS DE LA TERRE, ESCARGOT HELIX
These tender Helix Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
-
VAN-LANG, ADOBO PINEAPPLE CARNITAS FLATBREAD
Pork carnitas mixed with a pineapple adobo sauce topped with queso fresco and chopped cilantro. .75oz, 200 case count.Preparation Method: Deep fry from frozen in 350F oil for 3-5minutes until golden brown and filling reaches 165F.
-
VAN-LANG, ARTICHOKE HEART BEIGNET
Quartered artichoke heart is topped with rich and creamy boursin style cheese, coated in a light batter, then rolled in a mixture of bread crumbs and Parmesan cheese. Preparation Method: Deep fry for 2-3 minutes in 350F oil.
-
VAN-LANG, ASSORTED MINI CAKES
Rich, moist mini cake wedges in Red Velvet, Baby Carrot & Double Fudge.Case Count: 112 per case. Preparation: Thaw.
-
VAN-LANG, ASSORTED MINI CHEESECAKES
Decadent, all natural, mini cheesecake wedges offered in New York Plain, Chocolate Marble & Strawberry Swirl.Case Count: 112 per case. Preparation: Thaw.
-
VAN-LANG, ASSORTED MINI PIES
All-natural mini pie wedges with classic fillings of Dutch Apple, Traverse City Cherry & Blueberry Crumble.Case Count: 112per case. Preparation: Thaw.
-
VAN-LANG, ASSORTED MINI QUICHE
Four favorites;Quiche Florentine ~Swiss cheese with spinach, Quiche Lorraine ~ a blend of cheeses with bacon; Monterey~ pepper jack, cheddar, and Monterey cheeses; and Mushroom ~ Swiss cheese, mushrooms, and Madeira wine.Preparation Method: Place quiches in single layer and bake at 375 degrees F for 12-15 minutes.
-
VAN-LANG, BEEF SKEWER
Tender pieces of premium beef are the stars of this delicious satay hors d€™oeuvre on 6€ bamboo skewers. Preparation Method: Bake from frozen in 350F oven until meat temp. reaches 165F.
-
VAN-LANG, BEEF WELLINGTON
Van Lang uses only juicy chunks of beef tenderloin in this most traditional Wellington hors d’oeuvre. Customers will recognize the quality.Preparation Method: Bake from frozen in 375-400F oven for 12-15 minutes or until golden brown and filling temperature reaches 165F.
-
VAN-LANG, BLUE CHEESE & FIG PIZZA
Luxurious fig preserve and golden caramelized onions blends together on top of hand tossed mini pizza crust and topped with crumbled blue cheese. Preparation Method: Bake at 400F until cheese is melted and golden brown.
-
VAN-LANG, CANDIED APPLE PORK BELLY SKEWER
Decadent applewood smoked pork belly and fire-roasted Fuji apples in a rich brown sugar glaze. Preparation Method: Bake from frozen in 375-400°F oven for 8-10 minutes, or until temperature reaches 165°F.
-
VAN-LANG, CHICKEN AND WAFFLES
A classic combination of Southern-style buttermilk fried chicken, waffles and a chipotle honey cream. Serve with maple syrup, fruit preserve, or spicy sauce.Case Count: 200 per case. Preparation: Bake.
-
VAN-LANG, CHICKEN HIBACHI SKEWER
Thin, seasoned strips of chicken breast wrapped around crunchy bell peppers and mozzarella cheese.Case Count: 200 per case. Preparation: Bake.
-
VAN-LANG, CHICKEN QUESADILLA CONE
Tender pieces of chicken and vegetables are mixed in perfect proportion with cheeses and beans, presented in an easy-to-handle cone shape. Preparation Method: Bake quesadilla in 350 degree F oven until filling reaches 165 degrees F and crust is crispy and light brown color.
-
VAN-LANG, CHICKEN SKEWER
Chicken satay is the one most people recognize; ours is made with tender, juicy chicken and authentic seasonings. Watch it disappear. Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F.
-
VAN-LANG, COCONUT SHRIMP
Here’s something different! Van Lang’s seasoned butterflied tiger shrimp are lightly battered and rolled into an exciting mixture of sweet coconut flakes and panko bread crumbs.Preparation Method: Deep fry frozen shrimp in 350 degree F oil to get light brown coat, then finish cooking in a 350 degree F oven for 3-5 minutes.
-
VAN-LANG, COZY SHRIMP ROLL
Seasoned whole tiger shrimp, a touch of ground pork, Asian herbs and spices are rolled into a crispy, thin spring roll skin. Colorful shrimp tail peeking out makes a dramatic presentation!Preparation Method: Deep fry from frozen in 350F oil for 3-5 minutes until golden brown and filling temperature reaches 165F.
-
VAN-LANG, CUBAN CIGAR SPRING ROLLS
The traditional flavors of a Cuban sandwich wrapped in our crispy springroll skin- ham, pork, swiss, mustard and tangy dill pickles.Preparation Method: Deep fry from frozen in 350F oil for 3-5minutes until golden brown and filling reaches 165F.
-
VAN-LANG, FIERY PEACH BBQ BRISKET
Beef brisket drenched in a sweet and tangy peach BBQ sauce, wrapped in Applewood smoked bacon and topped with a fiery pickled jalapeno.Case Count: 200 per case. Preparation: Bake.
