Additional information
| Packsize | 200/.5 OZ |
|---|
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.
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VAN-LANG, PORTABELLO PUFF
Assorted wild mushrooms, goat cheese and spices inside a flaky pastry puff. Preparation Method: Bake from frozen in 350F oven until golden brown and heated through.
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VAN-LANG, WILD MUSHROOM TART
Assorted wild mushrooms, crumbled blue cheese and onions top this tart shell classic. Preparation Method: Place tarts in single layer and bake at 37 F for 12-15 minutes.
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VAN-LANG, PREMIUM SHRIMP SHAO MAI
Sweet shrimp, seasoned with green onion and water chestnut and Asian herbs tucked into an open faced steamed dumpling.Preparation Method: Steam frozen Shao Mai for 12 minutes or until filling reaches 160 degrees F.
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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.
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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!
