Soup Thawing & Heating Instructions

Choose Your Method:

Thaw in the Refrigerator

1.Put the frozen soup package or container in a larger container to catch any spills.

2. Place the container in the refrigerator the day before you plan to eat it.

3. Allow the frozen soup to defrost completely, which may occur overnight or require an entire day.

 4. Cook the soup within one to two days after it is thawed. You may refreeze it, though that may affect the taste and texture.

Run Under Cold Water

1. Place a large container in your kitchen sink. Choose one that's big enough to hold the container of soup but small enough to fit comfortably under your faucet.

2. Fill the container with cold water. As it's filling, put the entire container of soup into the water -- the soup must be in a bag or a leak-proof container to utilize this method. The frozen soup should be completely submerged in the water.

3. Once the container is full of water, adjust the faucet so cold water is dripping into the container in a slow steady stream, not a strong rush.

4. Keep the cold water running until the soup is completely thawed, which may take as long as an hour per pound of frozen food, according to the USDA Food Safety and Inspection Service.

 5 Cook the soup immediately, because it cannot be refrozen once it's completely defrosted using the running water method.

Defrost in the Microwave

1. Place the frozen soup package in a microwave-safe bowl, cutting a few small slits on the top for ventilation. If it's frozen in a container with a lid, make sure the container is microwave-safe and remove the lid. Set your microwave to a "defrost" or "low" setting.

2. Defrost in the microwave for a minute or two at a time, depending on the amount of soup. Microwaving it for too long can burn the soup.

3. Continue defrosting the frozen soup in small intervals, rotating the package or stirring it each time the microwave stops. Use caution when handling the hot soup container.

4. Immediately heat the thawed soup to the proper temperature in the microwave or in a pot on the stovetop. You must heat and consume soup thawed in the microwave immediately.

Thawing Directions for Edible Schoolyard Loaf

• Take the bread out of the plastic and paper wrapper and let it thaw in the fridge until it is no longer frozen.

  • Overnight for the entire loaf, then cut into slices.

  • 2 to 3 hours for individual slices cut off of the frozen loaf.

  (For the best quality do not heat the entire loaf in the oven. Unsliced bread can be placed back in the freezer.)

• Heat your oven to 375°F and toast the slices of bread for 3 to 5 minutes or until desired.

• Let toasted bread cool until they become crispy.

• Enjoy!

Reheat Instruction for Macaroni & Cheese

• Preheat the oven to 375 degrees Fahrenheit.

• Remove the pasta from the freezer and remove the lid.

• Place frozen mac and cheese pie tin on a large sheet pan or cookie sheet on the middle rack.

• Cook the pan of pasta for 20 minutes to 25 minutes (or until the macaroni and cheese is heated through). Start checking the temperature at the 20 minutes mark. Your pasta is done when it is thoroughly heated through, has a nice creamy texture

Reheat Instruction for Gratin

• Preheat the oven to 375 degrees Fahrenheit.

• Remove the gratin from the freezer. Remove the paper lid.

• Place the frozen gratin pie tin on a large sheet pan or cookie sheet on the middle rack.

• Cook the pan for 35 minutes to 40 minutes. Start checking the temperature at the 30 minutes mark. You can test for doneness by inserting a metal skewer into the center of the gratin and touching it to your lower lip. It should feel hot. Remove the gratin from the oven, turn on the broiler. Brown the top and serve.

   

Baking Instructions for Frozen Pastries

Tips for Baking

• Keep frozen until baking. 

• Most pastries (with the exception of some cakes) will keep well for 6-9 months.

• For a golden-brown crust, brush the dough with cream, milk, or an egg-wash.

• Pre-heat your oven. For convection ovens, lower the given temperature by 25°.

• If your pastries brown too quickly, cover them with a loose sheet of foil.

• Turnover and pocket fillings may leak during baking, so it’s best to plate them while they are still warm.

Heating Instructions for Pot Pies

If you want to enjoy your veggie pot pie the same day it arrives:

• Keep refrigerated until ready to heat. If the pie is still partially frozen, add 5-10 minutes to baking time below. -

• Remove outer wrapping and place on baking sheet. Let stand at room temperature while the oven is preheating. -

• Preheat oven to 375° F

• Bake for 35-45 minutes or until the center reaches 165° F.

• Remove and let stand for 3-5 minutes before serving. If you want to serve your pie later, you can either keep pot pie refrigerated for 2-3 days then bake according to directions.

To bake from frozen:

• Preheat oven to 375°

• Remove pot pie from the freezer and place on a baking sheet. Do not thaw

• Bake for 40-45 minutes or until the center reaches 165°. Once heated, leftover pie can be kept in the refrigerator for up to 3 days. Do not refreeze. Reheat in a 375° oven for 10-12 minutes or until heated through.

Heating Instruction for Quiche

If you want to enjoy your quiche the same day it arrives: 

Keep refrigerated until ready to heat. If quiche is still partially frozen, add 5-10 minutes to baking time below. 

1.Remove outer wrapping and place on baking sheet. Let stand at room temperature while oven is preheating. 

2.Preheat oven to 350° F

3.Bake for 20-25 minutes or until center reaches 165° F. 

4.Remove and let stand for 3-5 minutes before serving.  

If you want to serve your quiche later, you can either-  

Keep quiche refrigerated for 2-3 days then bake according to directions above.  

OR

Keep frozen for up to 4-6 weeks.

To bake from frozen:

1.Preheat oven to 350°

2.Remove quiche from freezer and place on baking sheet. Do not thaw

3.Bake for 30-35 minutes or until center reaches 165°.  

Once heated, leftover quiche can be kept in the refrigerator for up to 3 days.  Do not refreeze.  Reheat in 375° oven for 10-12 minutes or until heated through.

Instructions for Rolled Pie Dough

For a double-crust pie:

If you are not going to use the pie crust right away, leave it rolled up in the freezer. When ready to use, take out of the freezer and let sit for 10-15 minutes until it feels soft and pliable. Un-roll and separate the 2 crusts, laying each on a piece of parchment paper. Try not to force it; if it is too firm when you unroll it, it will crack and break. (If this happens, let the dough soften to the point where you can patch it together.) Pre-heat oven to 425 degrees.

Lay one of the rounds into your 9"-10" pie pan. (Use your judgment; the edges of the bottom layer should extend at least 1/4" over the rim of the pan. If the dough has become too warm, set the pan with the bottom layer back in the freezer for a few minutes to firm up. 

Pour pie filling into the bottom layer. Lay the top layer centered over the filled pie. Gently press down on the top layer. Fold the edges over and under the edges of the bottom layer. Crimp with your thumbs and index finger or with a fork. If you can, set the pie back in the freezer for another 10-15 minutes before baking.

Bake your pie for 15 minutes at 425 degrees, then lower temp to 350 degrees and bake for another 45-50 minutes, until done. If part-way through baking the edges look too dark but the pie is not done; cover the edges with a foil ring for the remainder of the baking time.

Brush the tops with cream, milk, or egg-wash. Sprinkle with sugar if desired. At 375°, bake for 25 minutes or until golden brown. Scones are best when served warm.

Baking Instructions for Scuffins

Place Scuffins individually into a greased muffin tray. Brush the tops with cream, milk, or egg-wash. At 400°, bake for 20-25 minutes or until golden brown. Allow at least 15 minutes to cool before plating. Filings may leak during baking.

Baking Instructions for Buttons

Brush the tops with cream, milk, or egg-wash. Sweet pastries may be sprinkled with sugar if desired. At 400°, bake for 10-15 minutes (7-10 for buttons) or until golden brown.

Baking Instructions for Fruit Pockets, Tartlets, Turnovers and Empanadas

Brush the tops with cream, milk, or egg-wash. Sweet pastries may be sprinkled with sugar if desired. At 400°, bake for 20-25 minutes or until golden brown.

Baking Instructions for Crostadas and Galettes

Brush dough with cream, milk, or egg-wash and sprinkle with sugar if desired. At 400°, bake for 25-30 minutes or until golden brown. Crostadas may need extra time due to double-crust.