Cookbook

What’s For Dinner Tonight?

See our quick thaw tips on page 6.

great gathering guide& Cookbook

over $600 in Money-saving Coupons inside

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Greetings Friend:

Please come in! Make yourself comfortable in the new Omaha Steaks Great Gathering Guide & Cookbook!

You’ll find a wealth of helpful tips. In fact, for over 90 years customers have expressed their delight at finding excellent products backed by the highest level of customer service.

Think of the Great Gathering Guide & Cookbook as your roadmap to culinary rave reviews! Here you’ll find basic cooking instructions for our products plus variations you may want to try and . . . best of all . . . everything you need to know to become a steak cooking expert. (Refer to the Steak Cooking Chart on the inside back cover for your key to cooking the perfect steak every time!)

As you enjoy our delicious products, if any questions pop up about cooking or serving, please feel free to call us at 1-800-228-9872.

And there’s more! Besides the extraordinary steaks and beef that made us famous, you’ll find perfect pork and poultry, scrumptious seafood, awesome appetizers, delectable desserts, fast and fabulous side dishes and . . . continuing a tasty trend . . . a parade of new selections!

From traditional to trendy, quick meals to gourmet master-pieces and the ultimate in fabulous gifts, Omaha Steaks has all you need to make dining a superb experience.

Bon Appetit!

Karl Marsh, CRC Executive Chef

P.S. Be sure to keep this cookbook someplace handy!

Phone 8am to 5pm CST toll free. .....................................1-800-228-9055Customer service....................................................................1-800-228-9872Fax free anytime .....................................................................1-800-428-1593Website ...................................................... www.OmahaSteaks.com/mailing

karl Marshomaha steaks Chef

Welcome to omaha steaks!

Poultry 32-3532 BBQ Ranch Chicken Wrap32 Breast of Chicken with Wild Rice32 Breast of Chicken Kiev32 Breast of Chicken, Broccoli & Cheese32 Breast of Chicken Cordon Bleu32 Breast of Chicken with Artichoke32 Boneless Skinless Chicken Breast35 Caribbean Chicken Breasts33 Chicken Breasts, Pacific Rim Glazed33 Chicken Breasts with Trio Mushroom33 Chicken Breasts & Vegetable Skewers33 Chicken in Pastry33 Chicken Tenderloin, Italian34 Chicken Tenderloins, Oven Fried34 Duckling Breasts34 Duckling Breast with Orange Sauce34 Grilled Chicken & Brie Sandwich34 Chicken Breasts with Mango Salsa35 Mango Chicken Roulade35 Marinated Italian Chicken Breasts35 Mediterranean Chicken Breasts35 Oven Roasted Chicken Breasts35 Oven Roasted Turkey Breast35 Sesame Chicken Breasts 35 Smoked Boneless Turkey Breast35 Whole Basted Turkey

Sauces & Glazes 42-4342 All Natural Turkey Gravy42 Cranberry Orange Sauce42 Lemon Parsley Butter Sauce42 Mushroom Demi Glace43 Napa Cabernet Glaze43 Pacific Rim Sesame Glaze43 Raspberry Sauce43 Seasoned Butter Sauce42 Steak Gravy43 Turkey Gravy Recipe43 Tuscan Balsamic Glaze43 Yucatan Chile Glaze43 White Sauce with Wine

Seafood 21-2621 Bacon-Wrapped Scallops21 Butterflied Trout Fillets21 Cedar Plank Salmon Fillets21 Champagne Crab Cakes 22 Coconut Shrimp 22 Flash Seared Ahi Tuna Steaks22 Jumbo Shrimp22 King Crab Legs22 Lemon Peppered Catfish Fillets22 Lemon Peppered Tilapia Fillets

23 Lobster Tails24 Mediterranean Salmon Fillets24 Pacific Rim Shrimp24 Parmesan Trout Fillets24 Pub-Style Cod Fillets26 Seafood Steaks & Fillets24 Shrimp Cakes24 Snow Crab Claws25 Sole Almondine25 Stuffed Sole Fillets25 Sugar Cane Shrimp Skewers25 Tempura Shrimp25 Tortilla Crusted Tilapia Fillets25 Tortilla Encrusted Tilapia Tacos26 Wild Salmon Fillets, Napa Cabernet

Side Dishes 45-4845 Asparagus with Hollandaise Sauce45 Broccoli & Cauliflower45 Creamed Spinach48 Glazed Carrots45 Green Bean Casserole45 Herb Roasted Potato Wedges46 Home Style Mashed Potatoes46 Lobster Mashed Potatoes 46 Mixed Vegetables46 Pepper Jack Risotto Cakes 46 Potatoes au Gratin 47 Roasted Garlic Mashed Potatoes 47 Pacific Rim Vegetable Stir-Fry 47 Scalloped Potatoes47 Steakhouse Potatoes 47 Sir-Fry Vegetables48 Stuffed Baked Potatoes 48 Sweet Corn Medley48 Vegetable Medley48 Whipped Sweet Potatoes 48 Whole Green Beans48 Yucatan Chile Glazed Vegetables

Veal & Lamb 30-3130 Curried Lamb Chops30 Leg of Lamb Roast31 Loin Lamb Chops31 Rack of Lamb31 Seasoned Boneless Leg of Lamb31 Veal Parmigiana31 Veal Patties, Italian Breaded

Cooking Charts18 Omaha Steaks Cooking Chart & p.5119 Omaha Steaks Roast Cooking Chart26 Omaha Steaks Fish Cooking Chart20 Private Reserve Steak & Chop Chart

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Phone Numbers ....................................................................... 2The Omaha Steaks Story .......................................................... 4Storing, Thawing & Cooking Suggestions ............................ 6-8Thermometer ........................................................................... 8Tips For Perfect Grilling ........................................................... 9Beef .................................................................................. 10-20Seafood ............................................................................ 21-26Pork .................................................................................. 27-30Veal & Lamb ................................................................... 30-31Poultry .............................................................................. 32-35Appetizers ......................................................................... 36-37Pastas & Soups ................................................................. 38-39Desserts ............................................................................ 40-41Sauces & Glazes ............................................................... 42-43Breakfast ................................................................................. 44Side Dishes ....................................................................... 45-48Index ................................................................................. 49-50Foolproof Steak Cooking Chart ............... 18, Back Inside Cover

These items are new in this year’s Omaha Steaks Catalog & Cookbook. Sample and savor!

These products or recipes can be microwaved. Because microwaves vary in power and size, these instructions should serve only as a guide. By experimenting with your own unit, you can achieve more favorable results. Suggestions for products or recipes were tested in an 1100-watt power microwave with turntable. If not using a turntable, rotate once during the cooking process. (Please use our suggestions as guidelines only.)

Look ahead for these helpful symbols.NEW!

Table of Contents

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Appetizers 36-3736 Artichoke Spinach Dip36 Buffalo Chicken Wings36 Bull Wings36 Chicken and Cheddar Bites36 Filet Mignon Spring Rolls37 Pepper Jack Risotto Cakes37 Seafood Stuffed Mushrooms37 Shrimp, Crab & Parmesan Dip37 Southwest BBQ Meatballs37 Stuffed Antipasto Bread37 Tenderloin Tips, Bacon-Wrapped

Beef 10-17 Beef Entrees10 BBQ Beef Brisket au Jus 10 BBQ Flat Iron Wraps10 BBQ Shredded Beef11 Beef Brisket11 Beef Sirloin Tips with Mushroom11 Beef Stew11 Beef Stroganoff with Noodles11 Caesar Steak Quesadilla12 Corned Beef and Cabbage Dinner12 Corned Beef, Old Fashioned12 Individual Prime Rib Slices13 Italian–Style Meatballs13 Liver and Onions13 Reuben Sandwiches13 Premium Ground Beef13 Tenderloin Kabobs13 Tenderloin Tips Burgers13 Gourmet & Omaha Steaks Burgers14 Pita Burgers w/ Tzatziki Sauce14 Roasted Chile Burgers Chateaubriands & Roasts14 Broiled Chateaubriand14 Pot Roast, Fully Cooked Filet Mignons15 Filet Mignon, Bacon-Wrapped15 Filet Mignon with Mushrooms15 Filet Mignon with Yucatan Glaze15 Filet Mignon with Napa Cabernet16 Filet Mignons, Sear Roasted16 Steaks Diane Sirloin Steaks16 Bacon-Wrapped Top Sirloins16 Sirloin Skewers, Mediterranean16 Top Sirloin with Pacific Rim Glaze17 Steak au Poivre

17 Strip Loin, Parmesan Dijon17 Strip Loin, Tuscan Balsamic17 Top Sirloin Tips17 Tuscan Balsamic Strip Loin

Breakfast 4444 Bacon Slices, Precooked44 Breakfast Burrito44 Breakfast Sausage44 Sausage, Potato, Cheese Casserole

Desserts 40-4140 Caramel Apple Tartlets40 Carrot Cake40 Cheesecakes40 Chocolate Lover’s Cake40 Chocolate Molten Lava Cakes40 Cookie Dough, Chunky Chocolate40 Cookie Dough, Macadamia Nut41 Cream Puffs41 Lemon Lava Cakes41 Pumpkin Pie41 Sour Cream Coffee Cakes40 Tiramisu Cake

Pastas & Soup 38-3938 Lasagna, Beef38 Lasagna, Meat Lover’s39 Lasagna, Roasted Vegetable38 Lobster Bisque Soup38 Lobster Mac & Cheese38 Maine Lobster Ravioli39 Shrimp Fettuccine Alfredo39 Steakhouse Penne with Marinara

Pork 27-3027 Pork Chop, Bacon Wrapped27 Pork Chop, Boneless27 Pork Chop, Polynesian Pork Entrees28 BBQ Pulled Pork28 Bratwurst28 Cuban Mojo Pork Tenderloins28 Franks, Gourmet28 Italian Sausage28 Lemon Chipotle Pork Tenderloins29 Polish Sausage29 Pork Loin Ribs with BBQ Sauce29 Pork Tenderloin Chateaubriand30 Smoked Boneless Ham30 Spiral Sliced Ham

Omaha Steaks Guide & Recipes Index

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It all began back in 1897, when my great grandfather, J. J. Simon, and his son, B.A., sailed to America from Europe. They settled down in the Midwest where endless fields of golden corn and clear running streams were abundant. This, they felt, was the perfect place to raise and produce beef of the highest quality.

In 1917, they started their own company and began selling tender, flavorful meat to the most popular restaurants in the area. By the late 1940s, our company’s reputation had spread from fine restaurants to the general public. Folks across the nation began writing and calling to find out how they could enjoy this exceptional beef right in their very own homes. Their interest was taken to heart.

In 1952, we began to sell our products by mail. Now thousands of people, in areas where superior quality beef is difficult to find, can have Omaha Steaks conveniently delivered right to their doors.

But the convenience doesn’t stop with home delivery. You’ll love the ease of shopping from the comfort of your own home, 24 hours a day, 7 days a week. Our catalog and mailers make it a breeze to find a guaranteed supply of the best quality meats you’ve ever tasted, backed by the skill and reputation of a world-famous family business.

You can count on our friendly steak experts to answer all of your questions and to help you find the perfect selection . . . for home dining, entertaining and gift giving. They’ll have preparation tips, helpful hints and delicious recipes created especially for Omaha Steaks in our test kitchen.

You see, there really is no need to deal with the impersonal style and mediocre products you’ll find in most grocery store chains. Now you have an alternative. Welcome back to the level of personal service and quality products you deserve.

Sincerely,

Frederick J. Simon Owner

The Omaha Steaks Story

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Stuffed Baked Potatoes(do not thaw)Bake:

• Preheatovento350ºF. • Removepotatofromthepackage.• Placedesirednumberoffrozen portions on a foil lined baking sheet. • Bake 40 minutes, until heated through and lightly browned. Grill: • Preheatgrill.• Removepotatofrompackaging.• Placefrozenpotatoesonasheetof aluminum foil. Wrap foil around potatoes, leaving top half exposed. • Grillonmedium-highheat.Cook with grill lid down 35-45 minutes. Microwave: • Removepotatofrompackaging.• Placeonefrozenpotatoonmicrowave safe dish. • Cook on high for 2 1/2 - 4 minutes, rotating at halfway point. To cook two potatoes, cook 4-6 minutes.

Vegetable Medley (do not thaw)Bake:

• Preheatovento350ºF. • Placethetrayonabakingsheet.• Cutasmallslitinthecenterof film on tray. • Placebakingsheetoncenterrack in oven. Bake for 35-40 minutes. • Removefromoven,carefullyremove film and serve.Microwave: • Removetrayfrombox.• Cutsmallslitincenteroffilmontray.• Place in microwave and cook on high for 2-3 minutes. • Liftfilm,stirandcontinuecooking an additional 1-2 minutes.

Whipped Sweet Potatoes(do not thaw)Bake:

• Preheatovento350ºF. • Removefilmfromtray.Coverthe sweet potato tray with foil. • Placetrayonbakingsheetonmiddle rack of oven. Heat for 30 minutes. • Stir.Placefoilontray,heat30minutes.

Microwave: • Cutslitinfilm.• Placetrayinmicrowaveovenandcook on high for 4-6 minutes, rotating tray halfway through cooking. • Removefrommicrowave,stirandlet stand for 2 minutes. Remove film.

Yucatan Chile Glazed Mixed Vegetables

16 oz. pkg. Omaha Steaks Mixed Vegetables 1 tsp. Omaha Steaks Southwest Chipotle Seasoning 1 Tbsp. Olive Oil 2 oz. Omaha Steaks Yucatan Chile Glaze, sliced• Heatoliveoilinalargeskilletfor2-3 minutes over high heat.• Carefullyaddvegetablestoskillet. Season with Omaha Steaks Southwest Chipotle Seasoning.• Cookfor5minutes stirring frequently• AddslicedYucatanChileGlazetoskillet and continue cooking for 1-2 minutes or until vegetables are heated.

Whole Green Beans orGlazed Carrots or

Sweet Corn Medley(do not thaw)Bake:

• Preheatovento350ºF. • Placetrayonbakingsheet.• Cutasmallslitinthecenteroffilm on tray. • Placebakingsheetoncenterrackin oven. Bake for 35-40 minutes. • Removefromoven,carefullyremove film and serve.Microwave: • Cutsmallslitincenteroffilmontray.• Placeinmicrowaveandcookonhigh for 2-3 minutes. • Liftfilm,stirandcontinuecookingfor an additional 1-2 minutes. • Removefrommicrowaveandserve.

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The Omaha Steaks Difference1. Grain-fed BeefSuperior to grazing or grass-feeding, grain feeding imparts beef superior marbling, flavor and tenderness.2. USDA InspectedAll Omaha Steaks must pass a series of rigid tests--your assurance of the finest meat products.3. Naturally Aged An exacting process that unlocks the full flavor and tenderness of fine beef.4. Trimmed by HandOur expert steak cutters carve each Omaha Steak by hand. Notice the consistency of your steaks, crowned with just the right exterior marbling to enhance the flavor of each cut.

5. Vacuum-WrappedEach Omaha Steak is individually packed by our air-tight vacuum pro-cess. This allows you to store them much longer without freezer burn.

6. Flash-FrozenImmediately after wrapping, Omaha Steaks are flash-frozen to capture freshness and flavor at their peak.

7. Friendly Expert ServiceWhen you call or visit Omaha Steaks, you will instantly receive the attention you deserve. Our friendly steak experts know Omaha Steaks, and they’ll be happy to answer your questions, make selections and offer tips from their own experience.

Beef Nutritional Facts & InformationLeading health authorities, like the American Heart Association, American Cancer Society, American Dietetic Association and the U.S. Department of Agriculture, advocate that lean meat should be part of a well-balanced diet. Here Are The Facts:• Beefisnaturallylowinsodium,about60milligramsper3ounce serving.• Beefisoneofthebestsourcesofiron.Wheneatingwithotheriron-rich foods, the absorption of the iron from all foods in the meal increases.• Thereare21gramsofproteinin3ouncesofredmeat.Theproteinin beef is nutritionally complete, containing all 22 of the essential amino acids.• Beefisamajorsourceofzincinthediet.Zincisessentialforgrowth, metabolism and many other bodily functions. Beef is also a good source of vitamins B-12 and niacin. For a three-ounce portion of beef, start with about four ounces of raw, boneless meat.

Below is a nutritional comparison of our four main steaks and gourmet burgers.

3 oz. Uncooked Portion Calories Cholesterol Fat SodiumFilet Mignon 210 55 mg. 15 g. 45 mg.Boneless Strips 200 50 mg. 14 g. 45 mg.Filet of Prime Rib 230 60 mg. 19 g. 50 mg. Top Sirloin 180 45 mg. 12 g. 45 mg.Gourmet Burgers 180 60 mg. 13 g. 56 mg.

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For a great vegetable combination, try mixing together our Glazed Carrots with

Broccoli & Cauliflower after heating.

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Omaha Steaks are aged cuts of grain-fed beef and flash frozen at the peak of flavor. Our natural aging process imparts a distinct flavor and

tenderness to the beef. Here’s how to care for your Omaha Steaks...

Handling Food Safely – Storing and Thawing •ThevacuumpackagingOmahaSteaksuseskeepstheproductsfresh and flavorful up to 3 months in a freezer. •Donotusethesamecuttingboardorplatterforrawmeatsandcooked meats. Wash hands, utensils, and counters that contact raw foods. •Donotthawatroomtemperature.Itrunstheriskofbacteriaformation. •Refrigerateleftoverspromptly,withintwohoursofremovalfromheat source. One hour if room temperature is in excess of 90 degrees.

Refrigeration Thawing: •Thawinrefrigeratorforbestresults.Allowsforjuicier,moreflavorfulfood. •Removefoodproductfromthecorrugatedboxandplaceinasinglelayer on a tray. Always leave the vacuum packaging on while thawing. Timetable for Thawing Meats in the Refrigerator Meat Variety Time in Refrigerator (36°F-40°F) Roast 8-15 hours per pound Steak 16-24 hours Turkey 36-48 hours per 4-5 pounds Poultry 24 hours per 1-2 pounds

Quick Thawing: •Placefoodproductincoldwater,inthevacuumpackage,for30-45minutes.

Microwaving: •Leastrecommendedmethodofthawing,becauseproductwilllosemore natural juices, resulting in a final product that may be drier and less tender. •Thawfoodsinthemicrowaveonlyifitwillbecookedimmediately.

Broiling in the Oven •Broilingisarapid,highheatcookingmethod,usedfortendercutsof meat and fish. •Alwayspreheattheoven.Turnovencontrolto“Broil”.Checktomake surefoodis2”to3”awayfromtheheatsource.

Cooking •Forpreferreddoneness,usethefollowingchartsthroughoutthecookbook: Beef .............. ..p.17 Poultry .........p.33 Lamb & Veal p.30 Seafood ........p.24 Pork ...............p.30

Storing, Thawing & CookingRoasted Garlic Mashed

Potatoes(do not thaw)Bake:

• Preheattheovento350ºF. • Removecellophanecoveringtray and place on a baking sheet. • Bakeforabout45-50minutes.• Letrest2minutesbeforeserving.Tip:Sprinklewithabout1Tbsp.gratedParmesan cheese on each tray of potatoes prior to placing potatoes in the oven.

Microwave: • Removethecellophanecoveringtray.• Cookonhighfor3-4minutes;stir.• Returntomicrowaveandcookfor 1 minute. Let rest for 1 minute.

Pacific Rim Vegetable Stir Fry

16 oz. pkg. Omaha Steaks Stir Fry Vegetables 1 Tbsp. Olive Oil 2 oz. Omaha Steaks Pacific Rim Sesame Glaze, sliced, frozen 2 cups White Rice, cooked

• Heatoliveoilinalargeskilletfor2-3 minutes over high heat.• Carefullyaddfrozenvegetablesto skillet,cookingfor5minutes;stirring.• AddslicedPacificRimSesameGlaze to skillet and continue cooking for 1-2 minutes or until vegetables heated. • Servevegetablesontopof1cupof white rice. Serves 2.

Scalloped Potatoes(do not thaw)Bake:

• Preheatovento350ºF. • Removeplasticfilmfromfrozentray and place tray on baking sheet. • Placebakingsheetonovencenter rack;bakefor40-45minutes,stirring after 30 minutes. • Removefromoven,letstandabout 3 minutes before serving.*See next column for scalloped potatoes microwave instructions.

Microwave: • Removeplasticfilmfromtray.• Placefrozentrayinmicrowave;cook on high for 4 minutes. • Removefrommicrowave,gentlystir, return to microwave and cook on high for 1-2 minutes. • Letstand3minutesbeforeserving.

Steakhouse Potatoes(do not thaw)

Microwave: • Removeplasticfilmfromtray.• Placefrozentrayinmicrowave; cook on high for 4 minutes.• Removefrommicrowave,gentlystir, and return to microwave.• Cookonhighfor2-2 1/2 minutes. Bake: • Preheatovento400ºF.• Removeplasticfilmfromtray,cover with foil and place on baking sheet.• Placebakingsheetonthecenteroven rack;bakefor45minutes.• Removefoilcoveringtray,baking an additional 10-15 minutes.• Removefromoven,letstandfor 5 minutes before serving.

Stir-Fry VegetablesStovetop:• Heat1Tbsp.ofoilinsautepan for about 2 minutes. • Addfrozenvegetablestopan.• Stir-fryforapproximately5minutes.Microwave:• Pourthepackageofvegetablesina microwavesafedish;breakingapart.• Coverdishwithplasticwrap,venting one corner.• Microwaveonhighfor7-8minutes.• Letrestfor1minute.Carefully remove plastic wrap.

Side Dishes

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When stir frying vegetables the goal is end up with the center being warm but

crisp also known as “al dente.”

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Cooking from Frozen •Cookingfromfrozenisnotthepreferredmethodtocookmeatsand roasts, but it is possible to obtain satisfactory results without thawing. •Placemeatfartherfromheatwhenbroilingorgrilling. •Broilorgrill11/2 to 2 times the suggested time for thawed meat. •Roast11/3 to 11/2 times the suggested time for thawed roasts.

Convection Ovens •Forconvectionovens,bakeattemperatures25ºF-50ºF lower than a conventional oven. Check owner’s manual regarding the type of cooking pans recommended for use in the convection oven.

Conventional Ovens •Timesandtemperaturesinthisguidearebasedonconventionalovens. •Oventemperaturescanvary50ºF either way. It is a good idea to have an oven thermometer to correctly regulate oven temperature. •Whencookingseveralitemsatthesametime,allowsufficientspace between foods for proper circulation. Roasting time and temperature do not need to be increased.

Microwave Ovens •Lookforthissymboltoindicatemicrowavepreparationmethod. •Microwavetimeslistedintheguidearebasedona1100-wattpower microwave with turntable. If not using a turntable, rotate once during cooking. To allow for variances in microwave wattage, always check food for doneness at the minimum cooking time given in a recipe. •Microwavingsteaksandburgersdoesnotresultinoptimumbrowning.

Refreezing • Meat thawed at refrigerated temperatures (36ºF to 40ºF) can be refrozen within 1-2 days of holding at refrigerated temperatures. • Do not refreeze food that has been frozen and reheated. • Do not refreeze food that has been quick thawed or microwave thawed. • Do not refreeze food that’s been removed from vacuum sealed packaging.

Roasting •Tenderroastsareleftuncoveredsobrowningoccurs. If a roast has a netting, leave it on while cooking. Kitchen thermometers are an accurate way to determine doneness in large cuts of meat.

Sear Roasting & Slow Roasting •SearRoastingisatechniquetobrown(orsear)themeatpriortoroasting, which seals in the juices and greatly increases flavor. •Slowroastingaftersearingretainsmorejuicesinthemeatandallowsfor more even cooking and doneness throughout the meat.

Toaster Ovens •Satisfactoryresultscanbeobtainedusingtoasterovens.Use temperatures and times listed for oven baking. Slight time changes may be necessary.

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Lobster Mashed Potatoes(do not thaw)

Microwave: • Placetrayinmicrowaveleaving film intact.• Microwaveonhighfor4minutes.• Carefullyremovefilmandstirwell. Return to microwave uncovered and cook an additional 1-2 minutes.• Removefrommicrowaveandstir. Let rest 1 minute before serving.Bake: • Preheatovento350ºF.• Remove film from tray, cover with foil and place on a baking sheet.• Placebakingsheetonovencenter rack;bakefor45-50minutes.

NEW! Mashed Potatoes, Home-Style(do not thaw)Bake:

• Preheatovento350ºF. • Removecellophanecoveringtray and place on a baking sheet. • Bakefor45-50minutes.• Letrest2minutesbeforeserving.Microwave:• Removecellophanecoveringtray.• Cookonhighfor3-4minutes;stir.• Returntomicrowaveandcookfor 1 minute.• Letrest1minutebeforeserving.

Mixed Vegetables(do not thaw)

Stovetop: • Placefrozenvegetablesinabout 1/4 cup boiling water. Allow water to return to a boil and cover.• Reduceheattomedium,stirring often for even heating. Heat until vegetables reach desired tenderness. Season as desired.Microwave: • Placevegetablesinmicrowavesafe dish. Add 2 Tbsp. of water and cover.• Cookonhigh8-10minutes,stirring vegetables after 4-5 minutes.• Removefrommicrowave;serve.

Pepper Jack Risotto CakesFROM FROZEN:Bake:• Preheat oven to 350ºF. • Placedesirednumberofservingson foil lined or nonstick baking sheet, allowingabout2”betweenpieces.• Bakefor30-35minutes. Microwave:• Place1-2portionsonamicrowave- safe dish. • Cookonhighfor2-3minutes.

FROM THAWED:Thaw in refrigerator.Pan Saute:• Preheat2tsp.ofcookingoil for each Risotto Cake in a nonstick skillet on medium heat. • FormtheRisottoCakeintoapatty shape by slightly flattening.• Addtoskillet, cooking for 21/2 -3 minutes on each side.

Potatoes au Gratin FROM FROZEN:Bake:• Preheatovento425ºF. • Placedesirednumberofservings on foil lined or nonstick baking sheet, allowing2”between pieces. • Bakefor25-30minutes.Microwave: • Place1-2portionsonmicrowave safe dish. • Cookonhighfor1-3minutes.

FROM THAWED:Thaw in refrigerator.Pan Saute:• Preheat2tsp.ofcookingoilforeach Potato au Gratin in a large nonstick skillet on medium heat.• FormPotatoauGratinintoapatty by slightly flattening. • Add to skillet, cooking for 2 1/2 - 3 minutes on each side.

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Grilling Techniques •Alwayspreheatthegrillorletthecharcoalacquireathincoatingofgray ash and red glow. •Agrilllidregulatestemperature.Keepingthelidonwillspeedupcooking time and reduce flare-ups. Raising the lid lowers the temperature. •RefertotheSteakCookingChartforgrillingorovenbroilingguidelines.

Indoor Contact Grills •FoodwilltendtocookinabouthalfthetimementionedintheOmaha Steaks Great Gathering Guide & Cookbook because both surfaces cook at the same time. Thaw products in the refrigerator prior to cooking. •Cookgroundbeefto160°F internal temperature measured with a good thermometer. Since cooking conditions may vary, adjustments in cooking times may be found necessary. •Refertoyourowner’smanualforspecificinstructions.

Use the following information* as a guide to purchasing and using kitchen thermometers. *Based on technical information provided by USDA Food Safety and Inspection Service (04/00).

Thermometer Speed Placement Usage Considerations

• Can be used in roasts, casseroles and soups•Checkstheinternaltemperature of a food at the end of cooking•Canbecalibrated•Cannotmeasurethinfoodsunless inserted sideways• Cannot be used in an oven while food is cooking• Temperature is averaged along 2-3”ofprobe•Readilyavailableinmoststores

RemoteThermometer(digital)

10 seconds At least 1/2 inch deep in a food product

Bimetal(instant-read)

15 to 20 seconds

2 to 2 1/2 in. deep in the thickest part of the food

•Canbeusedinmostfoods•Canalsobeusedoutsidetheoven•Designedtobeleftinthefood while cooking in the oven or in a covered pot container•Baseunitsitsonstovetopor counter for easy reading• Itcannotbecalibrated

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Choosing a Kitchen Thermometer

Asparagus Spears with Hollandaise Sauce

(do not thaw)Bake:• Preheatovento350ºF. • Placetrayonbakingsheet;cutslit in center of film. Place baking sheet onovencenterrack;bake35minutes.• Removefilmandserve.Microwave: • Cutslitincenteroffilm.• Placetrayinmicrowave;cookon high for 2-3 minutes. • Carefullyremovefilmandserve.

Broccoli & Cauliflower with Roasted Garlic Oil & Herbs

(do not thaw)Bake:• Preheatovento350ºF.• Placetrayonbakingsheetonoven center rack. Cut slit in center of the film.Placetrayonbakingsheet; bake for 25 minutes.• Removefromoven,removefilm, stir and serve.Microwave:• Cutslitincenterofthefilm covering tray.• Cookonhighfor2minutes. Peel back the film and stir.• Cookonhighfor30-60seconds.

Creamed Spinach(do not thaw)Bake:

• Preheatovento350ºF. • Removeplasticfilmfromtray.• Coverwithfoil.• Placetrayonbakingsheetonmiddle rack of oven. Heat for 60 minutes, stirring halfway through cooking time or until heated through. Microwave: • Cutslitinfilm.Placetrayinthe microwave. Cook on high 4-6 min. • Removetrayfromoven.Stirandlet stand for 2 minutes. Remove film.

Green Bean Casserole (do not thaw)

Bake:• Preheatovento350ºF. • Removefilmfromtrayandplaceon baking sheet. Bake for 40 minutes. • Removefromoven,stirandserve.Microwave: • Cutslitincenteroffilm.• Placetrayinmicrowave;cookon high for 6-7 minutes. Peel back film and stir halfway through. • Carefullyremovefilm and serve.

Herb Roasted Potato Wedges

(do not thaw)Bake:• Preheatovento350ºF. • Place tray on baking sheet, cut slit in center of the film.• Placebakingsheetoncenter rack in the oven. Bake for 30 minutes.• Removefilmandstir.• Bakeforan additional 5-10 minutes. • Removefromovenandserve.Bake – Crispy Potato Method: • Preheatovento450°F. • Removepotatoes from tray and place directly on nonstick baking sheet. • Bakefor9-11 minutes. • Removefromtheovenandserve.Microwave: • Removetrayfrombox.• Cut small slit in the center of film.• Placeinmicrowaveandcookonhigh for 2-3 minutes. • Removefilm,stirandreturntothe microwave to cook for 1-2 minutes. • Removefrommicrowaveandserve.

Side Dishes

When heating multiple trays of side dishes, remove them from the tray and place

in a large glass baking dish.

Breakfast

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1. Clean and preheat grill on high.*2. Lightly oil food before putting on the grill. This helps the searing process and prevents sticking.3. Season food as desired before grilling.4. High, direct heat from the grill sears the surface of food and searing contributes to the ultimate flavor and juiciness of the food.5. Use tongs/spatula to flip food on the grill, as forks can damage the food.6. Keep the lid on the grill as much as possible as this helps regulate the temperature and prevent flare-ups.7. Keep a spray bottle of water handy to tame any unexpected flare-ups.8. Use the 60/40 grilling method. Grill for 60% of the time on the first side, then flip food product and grill 40% of the time on the second side. This will evenly cook the product.9. Place cooked food on a clean plate. Do not use the same plate for raw and cooked foods to prevent cross contamination.10.Allowfoodto“rest”for5minutesbetweencookingandconsuming. This will help the food to retain moisture before cutting into. *ForPrivateReserveproducts:preheatgrillonhighandthenreducetomedium.

10 Tips For Perfect Grilling

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Broil:• Preheatthebroiler.Removepaper.• Placefrozenslicesonabroilerpan.• Broilforabout11/2 -2 minutes.

Sausage, Potato and Cheese Casserole

(do not thaw) Microwave:• Microwavetrayofpotatocasseroleon high for 2 1/2 - 3 minutes, leaving the film intact while heating.• Removefrommicrowave.• Letrestabout 1 minute before serving.Bake:• Preheatovento350ºF.• Placetrayonabakingsheet,leaving the film intact while baking.• Placebakingsheetonovencenter rack;bakefor about 20 minutes.• Carefullyremovethefilmandstir.• Bakeforanadditional12-15minutes.

Add a twist to breakfast! Create your own Egg Casserole.

(do not thaw) Bake:• Preheatovento350ºF.• Placetrayofpotatocasserole,withfilm intact, on a baking sheet.• Placebakingsheetonovencenterrack; bake for 20 minutes.• Removefilmfromtrayandstirpotato casserole.• Addtwobeateneggstothetray.• Returntooven.• Bakeanadditional20minutesinthe oven;uncovered.Microwave:• Microwavetrayofpotatocasserole on high for 2 minutes, leaving the film intact.• Peelbackthefilmandstir.• Add2beateneggs to the tray.• Stirmixtureandreplacethefilm.• Microwave for 2 - 21/2 minutes.• Letrestfor1minutebeforeserving as the egg casserole will be hot.

Omaha Steaks Great Gathering Guide & Cookbook can help! Simply visit our website and click on our links dedicated to entertaining and creating new traditions. Whether you’re planning a party or looking for new ideas to spice up a holiday event, you’ll find a lot of great ideas right at your fingertips! Think parties…think traditions…think Omaha Steaks for your event!

PTips for Planning the Perfect...

Planning A Special Event?

New Year’s PartyValentine’s DaySt. Patrick’s Day Family DinnersEaster GatheringsSpring Cookout

Passover GatheringMother’s Day PartyMemorial Day CookoutFather’s Day Party4th of July CookoutLabor Day Weekend

Thanksgiving DinnerHanukkah DinnerChristmas DinnerIdeas for New Family Birthday PartyFamily Tradition

For more ideas visit www.OmahaSteaks.com/eventguide

Breakfast BurritoFROM FROZEN:Do not thaw.Microwave:• Microwavefrozenburrito,withpaper wrapping left intact, on defrost for 5-6 minutes turning once halfway through.• Letrestfor1minute.• Turnoverburritoandmicrowaveon high for 1-11/2 minutes.FROM THAWED:Thaw in refrigerator.Microwave:• Microwavewith paper wrapping left intact, on high for 13/4 -2 minutes.• Removefrommicrowave.Letrest 1 minute before serving. Bake:• Preheatovento350ºF.• Wraptheburritoinfoilwithpaper wrapping left intact.• Placeonafoillinedbakingpanand heat burrito for 45 -50 minutes.

Breakfast Sausage(do not thaw) Bake:

• Preheatovento400ºF. • Removesausagefrompackage. Separate sausages and place desired number on a baking sheet. • Bakefor20-25minutes.Microwave:• Place2sausagesinamicrowavesafe dish, cover dish with a paper towel. • Cookonhighfor 11/2 to 13/4 minutes. Rest for 1-2 minutes before serving. • For5sausages,cookonhighfor 3 1/2 to 4 minutes.

Precooked Bacon Slices(do not thaw) Microwave:

• Openpackageandremove10slices.• Placeslices on a paper towel and cover with a second paper towel. • Cookonhighforapproximately40 seconds. Place between paper towels. • To heat fewer slices, adjust microwave cooking time accordingly.

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Beef Entrees

BBQ Beef Brisket au Jus(thaw in refrigerator)

Bake: • Preheatovento350ºF. • Removebrisketandjuicefromthe packaging and place uncovered in a medium size roasting pan. • Heatfor50-60minutes.• Toserve,carveintothinslicesagainst the grain of meat. Serve with BBQ sauce or drippings in pan.Microwave:• Removebrisket&juicesfromthe packaging and place in a microwave safe dish. Cover with plastic wrap venting one of the corners.• Microwaveonhighfor10minutes.• Allowbriskettorestcoveredindish for5minutes;sliceandserve.Grill:• Preheatgrillonhigh.• Removebrisketfrompackageand place juices in a small saucepan. • Grill brisket for 7-8 minutes, while basting with juices. Flip brisket over and grill for additional 7-8 minutes, while basting with the juices. • Heat remaining juices in saucepan on grill or stove. Pour juices over brisket. *See the diagram on p.12 for slicing.

BBQ Flat Iron Wraps(makes two wraps)

7 oz. Omaha Steaks Flat Iron Steak, thawed 2 (10 in.) Flour Tortilla 4 Tbsp. Omaha Steaks Barbeque Sauce 6 oz. Omaha Steaks Roasted Garlic Mashed Potatoes 2 oz. Creamy Coleslaw (Homemade)• Preheatgrill.• SeasonFlat Iron Steaks as desired and grill to desired doneness. Remove from grill and allow to rest a few minutes before slicing thinly across the grain.• Warmtortillas in the microwave on high for 10-20 seconds.• Spread2tablespoonsofbarbequesauce on each tortilla.• Placehalfofthesteakoneachtortilla.• Place3oz.ofpotatoesontopofsteak.• Topwith1oz.ofcoleslaw.Foldover one end of the tortilla and roll up.

BBQ Shredded BeefFROM FROZEN: (from thawed on p.11)Microwave:• Placecoveredtrayinmicrowaveand heat on high for 6-8 minutes. • Letstandfor 1-2 minutes. • Carefullypeelbackfilm.• Stirwellandserve.

NEW! Napa Cabernet, Pacific Rim Sesame, Tuscan Balsamic

and Yucatan Chile Glazes(do not thaw)

Grilling: 3 Steps to the perfect finish• Remove plastic wrap from frozen glaze and slice into 8 even portions (approx. 3/4 inch each).• Seasonandgrillorbroilmeat,poultry or fish as desired on first side.• Flipandplaceoneportionofglaze on top of the meat, poultry or fish. Continue cooking to desired degree of doneness on second side. Serve.Pan Saute: 3 Steps to the perfect finish• Removeplasticwrapfromfrozen glaze and slice into 8 even portions (approx. 3/4 inch each).• Seasonandpansautemeat,poultry or fish as desired. Remove from pan andplaceonplate;turnoffheat.• Addglazedirectlytothehotpan drippings, one portion per meat, poultry or fish serving. Stir until just melted and pour even amounts over each meat, poultry or fish serving.

Raspberry Sauce 2 cups fresh raspberries 1/2 cup powdered sugar• Combineraspberriesandpowdered sugar in a blender until very smooth. • Strainifdesired.Makes11/2 cups.

Seasoned Butter Sauce(do not thaw)

Microwave:• Removesaucefrompackagingand place in a covered microwave dish.• Microwavefor45-60seconds.Grill or Broil:• Removeplastic,sliceinto3/4 portions.• Seasonandgrillorbroilmeat.• Placeoneportionofsauceonmeat after flipping to second side, continuing to cook until meat is desired doneness.Pan Saute:• Removeplastic,sliceinto3/4 portions.• Pansautemeatuntildone.Removefrom pan, turning off heat.• Addoneportionofsaucepermeat serving to hot pan drippings. Stir until melted and pour over entree. Serve.

Turkey GravyMakes approximately 1 quart gravy. 3 Tbsp. butter 3 Tbsp. all purpose flour 2 cups turkey drippings, defatted 1 cup water• Inasmallsaucepan, melt butter over low heat. Add flour and stir using a whisk to form a roux.• Cooktherouxfor2-3minutesover low heat. Add turkey drippings and water to roux, bring to a boil. Adjust seasoning if necessary and serve.

White Sauce with Wine 6 Tbsp. butter 6 Tbsp. flour 1 cup chicken broth 1 cup heavy cream 1 Tbsp. sherry or dry white wine 1 tsp. white pepper• Meltbutter.Remove from heat, blend in flour and return to heat. Stir and cook a few minutes. • Graduallystirinbrothandsimmer, stirring constantly until thick. • Graduallyblendincream,thensherry or wine. Season to taste. Serve over chicken, fish or egg dishes.

Sauce Pairing SuggestionsApricot Mango Wasabi Sauce: Coconut Shrimp, Ahi Tuna, Jumbo Shrimp & Pork Chops.Sweet and Tangy Cocktail Sauce: Jumbo Shrimp, Coconut Shrimp, Tempura Shrimp, Seafood Fillets & Steaks & Cod.Lemon Dill Tartar Sauce: Pub-Style Cod, Seafood Fillets & Steaks, King Crab Legs, Sole Almondine, Stuffed Sole & Tempura Shrimp.Creamy Horseradish Sauce: Your favorite Omaha Steaks, Prime Rib Slices, Prime Rib Roast & Filet Mignon Spring Rolls.Signature Steak Sauce: Your Favorite Omaha Steaks, Burgers & Ribs.Signature Barbeque Sauce:Chicken Breasts, Pork Chops & Tenderloins, Ribs, Oven Fried Chicken Tenders.Sweet Chipotle BBQ Sauce: Steaks, Pork Chops & Tenderloins, Ribs, Chicken Breasts, Oven Fried Chicken Tenders, Burgers & Gourmet Franks.

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For Grilling or Broiling instructions for Omaha Steaks refer to the Omaha Steaks Cooking Chart or Private Reserve Chart on pages 18-20 for the following steaks: • Filet Mignon Steaks• Triple Trimmed® Filet Mignons Steaks• Bone-In Filet Mignon Steaks• Filet of Prime Rib (Ribeyes)• Bone-In Ribeyes• T-Bone Steaks• Porterhouse Steaks• Omaha Strip Steaks, Bone-In

• Caesar Top Sirloin Steaks• Flat Iron Steaks• Top Sirloin Steaks• Sirloin Supreme Steaks• London Broil Steaks• Whiskey BBQ Marinated Top SirloinsTo Pan Fry Steaks: Heat small amount of oil in large saute pan on medium-high heat. Add steaks to pan and sear. After flipping to the second side, lower heat to medium and continue cooking until the desired doneness is reached. See page 17.

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FROM THAWED:Stovetop:• Removethawedshreddedbeeffrom packaging and place in saucepan. • Heatovermediumheatwhilestirring constantly for 5-6 minutes.

Beef Brisket(thaw in refrigerator)Bake:

• Marinateorseasonasdesired.• Preheatovento325ºF.• Heatasmallamountofoilinalarge skillet over high heat on the stove-top. • Carefullyplacebrisketinskilletand brown for 2-3 minutes on each side.• Transferbriskettoabakingpan,adding 1/2 cup of water. • Coverpantightlywithfoil,crimping edges.• Cookfor3to31/2 hours.• Slicethin across the grain of the meat.Crock Pot: • Marinateorseasonasdesired.• Heatasmallamountofoilinalarge skillet over high heat on the stove-top. • Carefullyplacebrisketinskilletand brown for 2-3 minutes on each side.• Placebrisketincrockpotwith1/2 cup of water. Cover with lid.• Cookfor4-5hoursonhighor9-10 on low.• Slicethin across the grain of the meat.*See the diagram on page 12 for slicing.

Beef Sirloin Tips with Mushroom & Wine Sauce

(do not thaw)Microwave:• Slitcenteroffilmovertraytovent.• Cookonhigh7-8minutes,stironce during cooking. • Removefrommicrowave.• Stirandservebeefsirlointips.Bake:• Preheatoven350ºF. • Slitfilm,placetrayonthebaking sheet in the center of the oven for about 45-50 minutes. • Removefromoven.Stirandserve.

All Natural Turkey Gravy(do not thaw)

Microwave:• Microwavecoveredtrayfor5minutes.• Peelbackfilm,stirandcookforan additional 1 minute.Stovetop:• Removefromtray&placeinsaucepan.• Heatovermediumheatfor8-10 minutes, stirring constantly.

NEW! Omaha’s Best Genuine Steak Gravy

(do not thaw)Stovetop:• Briefly run sauce cup under water to loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove the sauce from the cup.•Placeinsaucepanovermediumheat.• Bringsaucetoaboil,stirringoften.• Removefromheatandserve.Microwave:• Brieflyrunsaucecupunderwaterto loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove the sauce from the cup.•Placeinmicrowavesafedish.Cover with plastic wrap, making a few small slits in the plastic.•Microwaveonhighfor3minutesfor 1 cup and 4 minutes for 2 cups.

Cranberry Orange Sauce 1 16 oz. can cranberry sauce 1 cup brown sugar 1/2 cup orange juice 1/2 tsp. cloves, ground 1/4 tsp. cinnamon, ground 1/4 tsp. allspicePlace all ingredients in small saucepan. Simmer over low heat for 5 minutes.

Lemon Parsley Butter Sauce(do not thaw)Grill or Broil:

• Removeplastic,sliceinto3/4˝ portions.• Seasonandgrillorbroilseafood.• Placeoneportionofsauceonseafood after flipping to second side, continue to cook until reaches desired doneness.Microwave:• Removesaucefrompackagingand place in a covered microwave dish.• Place in an appropriate dish and cover. • Heatfor45-60seconds.Use as an accompaniment to seafood entrees such as Butterflied Trout Fillets, King Crab Legs, Lobster Tails, Salmon Fillets and Swordfish Steaks.

Mushroom Demi Glace (do not thaw)Stovetop:

• Briefly run sauce cup under water to loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove sauce from cup. • Placeinsaucepanovermediumheat.• Bringsaucetoaboil,stirringoften.• Removefromheatandserve.Microwave: • Brieflyrunsaucecupunderwaterto loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove the sauce from the cup.• Placeinmicrowavesafedish.Cover with plastic wrap, making a few small slits in the plastic. • Microwaveonhighfor3minutesfor 1 cup and 4 minutes for 2 cups.

Forachange,tryadding:Dijonmustard,red or white wine, fresh herbs, fresh or dried mushrooms, shallots or roasted garlic.Pairwith:OmahaSteaks,Chateaubriand,Prime Rib Roast, Pot Roast, Bacon-Wrapped Pork Chops, Boneless Pork Chops, Mushroom Stuffed Chicken Breast & Veal Patties.

Beef Stew(do not thaw)Bake:

• Preheatovento350ºF. • Makeaslitincenteroffilmleaving film intact while baking. • Placetrayoncookiesheetonmiddle rack of oven. Bake for 45 minutes. • Pullbackfilmandstir.Bakeforan additional20minutes;thenstir.Microwave:• Makeslitincenteroffilm.• Microwaveonhighfor7minutes.• Pullbackfilmandstir.Cookonhigh for an additional 2 minutes. Stir.

Beef Stroganoff with Noodles

(do not thaw)Microwave: • Slitcenteroffilmcoveringtrayto vent while heating. • Microwaveonhighfor7-8minutes stirring once during cooking time. Stir before serving.Bake:• Preheatovento350ºF.• Slitcenteroffilmcoveringtray.• Placeonbakingsheetinovencenter.• Bakefor40-45minutes,stirringonce during cooking. Stir before serving.

Caesar Steak Quesadilla

1 (5 oz.) Omaha Steaks Caesar Top Sirloin, cooked and sliced 1 (10 in.) Tortilla 2 Tbsp. Parmesan Cheese, grated ¾ cup Jack Cheese, grated ¼ cup Pico De Gallo (recipe p.12)

• Preheat large skillet over medium heat.• Placeflourtortillainpanandsprinkle with parmesan cheese and let melt.• Flipovertortillasotheparmesancheese side is down.• Sprinkletortillawithjackcheeseand sliced steak. Cook until cheese is melted and tortilla browned. Sprinkle with Pico De Gallo.• Foldtortillainhalfandremovefrom pan. Cut quesadilla into 3-4 slices.

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Cream Puffs• Removetrayofcreampuffsfrombox. For best results, place in refrigerator and thaw them overnight. • Forroomtemperaturethawing: remove the plastic covering and then thaw at room temperature for about 11/2 hours prior to serving. • Keeptheremainingcreampuffs in a covered container for up to 7 days in the refrigerator.

Lemon Lava Cakes (do not thaw)

Bake: • Preheatovento300ºF. • Remove packaging, including cup, from cake. To remove cake from cup, turn upside down and apply pressure to center of cup with thumbs while holding the edges. • Placedesired number of cakes on medium sized baking sheet. • Bakefor25minutes.• Remove from oven and allow to rest for 1-2 minutes. Lift them from baking sheet with spatula to plate.Microwave:• Remove film from cake. • Turncakeupsidedownonthe microwave safe plate. Loosen the cup by applying pressure to the center of the cup with thumbs while holding the edges. Don’t remove cup. • Heatonhighfor30-40seconds.• Removecupandserve.

Cakes may be thawed and served at room temperature or heated slightly for a fresh-from-the-oven flavor.

NEW! Pumpkin Pie• Removepiefrombox.• Placeintherefrigeratorandthaw for 8 hours or overnight. • Sliceandserve.Coverandrefrigerate any unused portions up to 7 days. For optimum flavor, serve cool or close to room temperature.

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Pico De Gallo: makes 2.5 cups 2 cups Roma Tomatoes, diced ½ cup White Onion, diced 3 Tbsp. Cilantro, chopped finely 1 Tbsp. Jalapeno, minced 1 Tbsp. Lime Juice, fresh 1 tsp. Kosher SaltCombine all the ingredients in a mixing bowl and mix well. Serve on quesadilla.

Corned Beef and Cabbage Dinner

(thaw in refrigerator)• Pour2cupswaterintobottomofa large roasting pan. • Removevacuumwrapfrombrisket and place, fat side up, in the center of the pan. • Arrangevegetables*aroundbrisket. Season vegetables with salt and ground pepper if desired. • Place covered, in a preheated 375ºF oven for 1 hour and 15 min utes. • Bastevegetablesonceortwiceas needed. Serves 6-8.*Vegetables that can be used include car-rots, cabbage wedges, new potatoes, white onions and green peppers.

Cooked Corned Beef Brisket Old-Fashioned Style

(thaw in refrigerator)Bake:• Preheatovento325ºF.• Removebrisketfrompackageand place in a roasting pan. Add 1/2 cup of water to bottom of pan. • Coverwithfoilandheatforabout 45- 60 minutes. • Removefromoven,scrapespices from brisket. • Toserve,carveintothinslicesacross meat grain. See diagram on this page. • From frozen, allow 60-75 minutes. • Brisketcanbethawedwithspices removed & sliced for sandwiches.*Refer to slicing diagram on page 12.

To slice, refer to the diagram below:

1. Position the corned beef on slicing board, lean side down.2. Hold firmly with fork and begin slicingacrossgrainofmeatat“A”. Continue removing thin slices to center of brisket “C”. 3. Now turn brisket and then continue slicingat“B”.Youwillbeslicing across the grain. We recommend this method because the two muscles of the brisket run in different directions.

Individually Wrapped Prime Rib Slices

(precooked | thaw in refrigerator)Grill: • Preheatgrill.• BrushPrimeRibslicewitholiveoil.• Grillforapproximately: 2 1/2-3 minutes each side for medium rare;3 1/2 minutes each side for medium;5-6minuteseachsidefor well-done.Broil:• Preheatbroilerwith pan, positioning top rack 3-4 inches from heat source. • Brushsliceslightlywitholiveoil.• Broilforapproximately:21/2 minutes oneachsideformediumrare;31/2 minuteseachsideformedium;5-6 minutes each side for well-done.Microwave: • Placevacuumpackagedsliceona microwave safe plate. • Cuttwoslitsintopofpackage.• Cook1slicefor:60-75seconds onhighformediumrare;75-90 secondsformedium;2minutes for well-done.

Raspberry GarnishAdd a special finishing touch to your desserts by garnishing with a Raspberry Sauce. Recipe on page 43. • Placeraspberrypureeinsquirtbottle.• Startingatthecenterofdessertplate, form circles. (1)• Usingaparingknife,startingatcenter, pull through circles at even intervals.(2)• Placedessertonplateandserve.

Sour Cream Coffee Cake xRemove your desired number of cakes from box. For best results, place in the refrigerator with cello wrap intact and thaw overnight. For room temperature thawing, leave cello wrap intact and thaw for approximately 1 to 11/2 hours.FROM FROZEN:Bake: • Preheatovento400ºF.• Removecellowrapfromcake and place on a baking sheet.• Bakefor12-14 minutes. Let rest 1 minute before removing from tray to serve.Microwave: • Removecakefromcellowrapand place on a microwave safe plate.• Microwaveonhighfor35-45 seconds. Let rest for 1 minute before serving.

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Italian-Style Meatballs (precooked | do not thaw)

Bake:• Preheatovento375ºF. • Placemeatballs1inchaparton a foil lined baking sheet. • Heatonhighfor20-25minutes. Serve as an appetizer, on a salad, sandwich or in marinara sauce.Microwave:• Removemeatballsfrompackaging and place in a microwave-safe dish. Cover with plastic, venting corner. • Cookonhighfor5-6minutes.• Toprepare1/2 the package or less of meatballs;microwave3-4minutes. Serve as an appetizer, on a salad or sandwich or in marinara sauce.

Liver and OnionsFor:OmahaSteaksCalvesLiverStovetop:• Partiallythawliver.Preheat1/2 cup of cooking oil over medium heat. • Saute3medium-sizedwhiteonions that have been sliced into rings for approximately 8-10 minutes. • Removeonionstoplatterandcover.• Add2Tbsp.ofoilandheat. • Saute4liverslicesapproximately1 minute per side. Liver will be cooked to medium doneness with a slightly pink center. Serves 4.

Reuben Sandwiches 1 Corned Beef Brisket, sliced 2 slices Swiss cheese 4 slices dark or light rye bread 4 Tbsp. sauerkraut 3 Tbsp. Thousand Island dressing 1 Tbsp. butter• Putseverallayersofcornedbeefand1 slice of cheese on 2 slices of bread each. • Putabout2Tbsp.ofsauerkrauton each sandwich. • Spreadthedressingonothertwo bread slices and place on sauerkraut. • Meltthebutterinaskilletover medium-low heat. • Placesandwichintheskilletand brown on each side. Serves 2.

Premium Ground BeefThaw in the refrigerator. Use as a starter for your favorite ground beef recipes.

Tenderloin Kabobs(thaw in refrigerator)

Broil or Grill: • Placekabobsongrillturningaquarter of a turn every 2-3 minutes. • Bastewithbutteroroiltokeepmoist.• Totalcookingtime8-12minutes.Contact Grill: • Grill4-5minutestotal,turnonce or twice to brown all surfaces.

Tenderloin Tips(thaw in refrigerator)

Pan Saute:• Cutthawedtipsintobite-sizepieces.• Sauteinasmallamountofbutteror oil over medium heat for 2-3 minutes. • Serveoverriceornoodles.Useasmeat for authentic chili or in a stew recipe. Contact Grill: • Grill4-5minutes(mediumrare)or until desired doneness.

BurgersOmaha Steaks Burgers

& Gourmet Burgers(4 oz.) (5 oz.) (8 oz.)

Thaw in refrigerator. Remove burgers from packaging while still frozen.

Grill or Broil: • Grillorbroil for 5-6 minutes (4 or 5 oz.) or 7-8 minutes (8 oz.) per side or until internal temperature reads 160ºF. Overcooking can result in dry product.Contact Grill: • Grillforatotalof5-6minutes(4or 5 oz.) or 7-8 minutes (8 oz.) or until internal temperature reaches 160ºF. Pan Fry:• Preheatasmallamountofcookingoil in a nonstick pan over medium heat.• Addburgers,pansauteburgersfor6-8 minutes (4 or 5 oz.) or 8-9 minutes (8 oz.) on each side or until internal temperature reaches 160ºF.

4” Carnegie Deli Cheesecake ......... Serves 3-4

6” Carrot Cake ..............................Serves 6-8

10” Cheesecake Sampler ................. Serves 16

6” Chocolate Lover’s Cake ............Serves 6-8

6” New York Cheesecake .................. Serves 6

6” Tiramisu.................................... Serves 6-8

Remove desserts from the box. Place in the refrigerator and thaw overnight or the cakes may be thawed at room temperature for 1-2 hours maximum. Slice and serve. Keep cakes covered in the refrigerator for up to 7 days.

Cheesecakes are easier to slice or to separate precut slices while they’re cold or partially frozen. To fully thaw, allow four hours refrigerated or two hours at room temperature. To get optimum flavor, serve cool or close to the room temperature. Cover and refrigerate any unused portions.To make the New York Cheesecake more festive, top with fresh fruit or fruit sauce of your choice. Refrigerate any unused portions of the cheesecake.Tip for Cutting: using a hot, wet knife makes slicing a cheesecake much easier.Also works well for partially thawed cakes.

Caramel Apple Tartlets(do not thaw)

Bake:• Preheatovento400ºF. • RemoveCaramelAppleTartlets from cello wrap. • Placeonfoillinedbakingsheet allowing 3-4 inches between each. • Bakefor18-20minutes.Microwave:• RemovetheCaramelAppleTartlets from cello wrap. • Placeonmicrowavesafeplate.• Cookonhighfor60-70seconds.

Chocolate Molten Lava Cake(do not thaw)Bake:

• Preheatovento400ºF. • Removepackaging,includingcup from cake. To remove cake from cup, turn upside down and apply pressure to center of cup with thumbs while holding the edges. • Placedesired number of cakes on baking sheet. Bake for 15-17 minutes. • Removefromovenandallowtorest for 1-2 minutes. Carefully lift from baking sheet to plate with spatula.

Microwave:• Removeplasticfilmfromcake.• Turncakeupsidedownonmicrowave safe plate. Loosen from the cup by applying pressure to center of cup with thumbs while holding the cup edges. Do not remove cup.• Cookonhighfor45-50seconds.• Removethecupandserve.

Chunky Chocolate Gourmet Cookie Dough

& Milk Chocolate Chunk with Macadamia Nut

Cookie Dough(do not thaw)

Bake: • Preheatovento350ºF. • Breakofffrozensquaresofcookie dough and place on ungreased cookie sheet, spacing 2 inches apart.• Linecookiesheet with parchment paper, if desired.• Placeinovenoncenterrackandbake for about 12-14 minutes. • Removecookiesfromoven and with a spatula, place cookies on a raised rack to cool before serving.

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Roasted Vegetable Lasagna(do not thaw)

Microwave: • Place covered lasagna tray in the microwave. • Microwaveonhighfor8-10minutes.• Removefrommicrowave.Letstand 5 minutes before removing film.Bake: • Preheat oven to 350ºF. • Placethecoveredlasagnatrayon a baking sheet. • Placeoncenterovenrackandbakefor 60-65minutes.Letstand5minutes; remove film and serve.

Shrimp Fettuccine Alfredo(do not thaw)

Stovetop:• Open the fettuccine and place in a strainer in the sink under running hot water until thawed.• Heatalargenonsticksautepanover medium heat for 5 minutes.• Removeshrimpfrompacketandplace in the pan. Cook shrimp for 4 minutes before flipping over and cooking for another 3 minutes.• Drainfettuccinewell.Addtosaute pan with shrimp.• Cook, while stirring, for 2-3 minutes.• PlateShrimpFettuccineAlfredo. Sprinkle with grated Parmesan cheese.Microwave:• Openthefettuccineandplaceina strainer in the sink under running hot water until thawed. Remove shrimp from packet and put in a microwave safe dish. • Coverwithplasticwrap,ventingone corner.• Microwaveonhighfor3minutes. Stir shrimp and recover. Return to microwave and heat for 1 minute.• Drainfettuccinewell.Addtothedish withshrimp;stirwell.Coverandvent. • Returntomicrowaveandcookon high for 2-3 minutes. Stir. • PlateShrimpFettuccineAlfredo. Sprinkle with grated Parmesan cheese.

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Pita Burgers with Tzatziki Sauce and Feta Cheese

4 Omaha Steaks Burgers 1/2 cup plain low fat yogurt 1/3 cup cucumber, chopped 2 tsps. Omaha Steaks Salt Free Seasoning 1/2 tsp. salt 2 Pita pocket bread, cut in half to make4pockets;warmed 1 Tomato, medium sized, cut into 8 thin slices 1/4 cup Feta cheese, crumbled• Combineyogurt,cucumber,1/2 tsp. Salt Free Seasoning and 1/4 tsp. salt inasmallbowl;reserve.• Preheatgrill.Sprinkletheremaining 11/2 tsp. Salt Free Seasoning and 1/4 tsp. salt over both sides of burgers. Place burgers on grill and cook until internal temperature reaches 160ºF. • Place one burger in each pita half. Add 2 slices of tomato, 1 Tbsp. cheese and yogurt sauce. Serves 4.

Roasted Chile Burgers 4 Burger buns 2 Tbsp. mayonnaise 4 Omaha Steaks Burgers 1 tsp. Omaha Steaks Southwest Chipotle Seasoning 4 slices Monterey Jack cheese 2 Anaheim chile peppers 4 Iceberg lettuce leaves 4 slices red onion (optional) 4 slices tomato (optional) • Preheat grill and roast Anaheim chile peppers until black on all sides. Place in a sealed plastic bag to cool. Peel skin off chiles and rinse. Remove stems, seeds and then rinse. Cut into appropriate size strips for burgers.• Tomaketheburger:SeasonOmaha Steaks Burgers with Southwest Chipotle Seasoning. Grill, broil or pan-fry burger until the internal temperature reaches 160°F. Do not overcook. Place cheese on top of the burger to melt. Toast bun and spread with mayonnaise. Place cooked burgers on buns and top with roasted chiles, lettuce, tomato and onion. Serves 4.

Chateaubriands & Roasts

Broiled Chateaubriand Recipe by the late James Beard

For:OmahaSteaksChateaubriand(2lb.)• Preheatbroiler.• Rubthethawedchateaubriandwell withbutter;seasonwithsaltand pepper generously. • Broil18-20 minutes about 3 inches from broiling unit, basting frequently with additional butter. • Placeonaheatedservingplatterand allow to rest for 5-10 minutes before carving. 2 lb. chateaubriand serves 4-6 guests.

Fully Cooked Pot Roast FROM THAWED:Thaw in refrigerator.Bake: • Preheatovento400ºF. • Removethawedroastandjuicefrom package and place in a covered pan.• Bake for 40-50 minutes.FROM FROZEN:Microwave: • Placefrozenroastandpackaging upside down in microwave safe dish.• Microwave on DEFROST for 30 minutes, turning over halfway through cooking.• Cut2smallslitsinpackaging, microwave on high 15-17 minutes.• Removefrompackaging.Sliceand serve with au jus.

Steakhouse Penne with Marinara

(do not thaw)Microwave:• Remove frozen pasta from the bag and put in a microwave safe dish.• Removefrozensaucefromtray and put in dish over pasta.• Coverdishwithplasticwrap, venting corner. • Microwaveonhighfor5minutes. Remove from microwave and stir.• Recover,ventandmicrowaveon high an additional 11/2 -2 minutes.• Removefrommicrowave.Letrest 1 minute;sprinklewithParmesan.Stovetop:• Remove frozen sauce from tray into a large nonstick pan by flipping over tray and applying pressure to center of tray with thumbs, holding edges.• Removefrozenpastafrombag and place in pan with sauce.• Coverpanandcookovermedium high heat for 6-7 minutes.• Uncover,stirpastaandsaucewell, while heating 3-4 minutes.• SprinklewithParmesancheese.ChefTip:Createanentree!Servewithour Omaha Steaks Italian Meatballs, Italian Chicken Tenderloins, Breaded Veal Patties or Italian Sausage.

Pastas &

Soup

Use your cups & saucers to serve soup as a starter. Garnish soup with a fresh

herb sprig to add an elegant touch.

Our All Natural Steak Seasoning isn’t just for steaks. Try on the following to add some spice to your meal... • YourOmahaSteaks • SeafoodFillets&Steaks • BonelessPorkChops • BonelessChickenBreasts • ChickenKabobs • TenderloinKabobs • Vegetables • PotatoesAlso try our Southwest Chipotle Seasoning,

Rustic Steakhouse Seasoning, and Blackened Seasoning on the above items.

Using the Sear and Slow Roast method will result in a more evenly cooked roast

that is juicier and more flavorful.Find the instructions on page 19.

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Filet Mignons

Bacon-Wrapped Filet Mignons(thaw in refrigerator)

Caution: contains metal skewer. Do not microwave. Refer to the Steak Cooking Chart on the inside back cover for the tim-ing information. If desired, side sear steaks by using tongs to hold cooked steaks on side over heat source to crisp bacon. Remove skewer prior to serving.

Filet Mignon with Mushrooms

(Recipe by the late James Beard) 6 (6 oz.) Filet Mignons, thawed Oil 1/2 cup Scotch 3/4 Lb. fresh mushrooms, sliced 3 Tbsp. butter 2 tsp. flour Salt and pepper, to taste 1 cup heavy cream, heated 6 slices French bread 6 Tbsp. butter• Removefiletsfrompackage,setaside.• Heat3Tbsp.butterinlargesautepan, over medium heat. Saute mushrooms for approximately 8-10 minutes.• Addflour, blend well. Add salt & pepper to taste.• Stir in warmed cream, reduce heat to keep warm.• Inaseparatesautepan,heatsmall amount of oil on medium high heat. Saute filets for 2 1/2 minutes per side forrare;3-4minutespersidefor medium rare.• Meanwhile,inaseparatesautepan, heat 6 Tbsp. butter over medium high heat. Add bread slices, turning often until lightly golden brown.• Placeonebreadsliceoneachserving plate. Top each bread slice with filet.• AddScotchtofiletpanjuices,boilfor 1-2 minutes. • Addmushroomsaucetopanwith scotch. Spoon over filets and serve.

Grilled Filet Mignon with Yucatan Chile Glaze(Award Winning Recipe)

4 Omaha Steaks Filet Mignons, thawed 2 tsp. Omaha Steak Southwest Chipotle Seasoning 2 oz. Omaha Steaks Yucatan Chile Glaze, frozen 4 each Cilantro Sprigs, fresh• Preheatgrill.• Removeplasticwrap from frozen glaze and slice in half. Cut 2 ounce portion of glazeinto4–¾”slices.• SeasonsteakswithSouthwestChipotle Seasoning.• Grillsteakasdesiredonfirstside.Flip steaks and place one portion of glaze on top of each steak. • Continuecookingtodesireddegreeof doneness on second side. • Removefromgrillandtopeachsteak with a cilantro sprig. Serves 4.

Pan Sauteed Filet Mignon with Napa Cabernet Glaze

4 (5 oz.) Omaha Steaks Filet Mignon, thawed 2 tsp. Omaha Steaks All Natural Steak Seasoning ¼ cup Red Wine 2 oz. Omaha Steaks Napa Cabernet Glaze, frozen• Preheatsaute pan on high with small amount of oil.• Removeplasticwrapfromfrozenglaze and slice in half. Cut 2 ounce portion ofglazeinto4–approx.¾”slices.• SeasonsteakswithAllNaturalSteak Seasoning. • Placesteaks in saute pan and cook to desired doneness.• Addredwinetothepantodeglaze, cooking briefly while scraping pan.• Removesteaksfrompanandplaceon serving plate, turning off heat.• Addglaze directly to hot pan drippings and wine.• Stiruntiljustmeltedandpoureven amount over each steak. Serves 4.

Beef Lasagna FROM FROZEN:Do not thaw.Microwave:• Removetrayfromboxandcutsmall slit in center of film. • Placefrozentrayinmicrowave;cook on medium high for 9-10 minutes. • Removefrommicrowavewithoven mitts and let stand for 5 minutes. Remove film, slice and serve. Bake: • Preheat oven to 350ºF. • Removetrayfromboxandcutsmall slit in center of film on tray. • Placefrozentrayonbakingsheetin the center of oven. Bake for about 55-60 minutes. • Remove from oven and let rest for 5minutes;sliceandserve.FROM THAWED: Thaw in refrigerator.Microwave: • Ventonecornerofthefilmand place thawed lasagna in microwave. • Heat for 4-5 minutes. • Carefullyremovefilmandserve.Bake: • Preheatovento350ºF. • Removefilmcoveringtrayand place tray on baking sheet before placing in the oven. • Bake for 35-40 minutes.

Lobster Bisque Soup (do not thaw)

Stovetop:• Rununderwarmwatertoloosenthe soup from the bag. • Cut top away and slide frozen soup into saucepan. Heat over low heat until serving temperature is reached. Microwave: • Defrostunopenedpouchfor6-8 minutes. Pour into microwave safe dish. Cook on high for 5 minutes.

Lobster Mac & Cheese (do not thaw)

Microwave:• Removeplasticfilmfromtray.• Microwaveonhighfor3minutes.• Removefrommicrowaveandstir.• Returntomicrowaveandcookan additional 1-2 minutes.Bake:• Preheatovento350ºF.• Removefilmfromtrayandplaceon baking sheet.• Placebaking sheet on oven center rack;bakefor 35-40 minutes.

Maine Lobster Ravioli with White Wine Butter Sauce

(do not thaw)Stovetop:• Bring3quartsofwatertoaboilina large saucepan. • Add sauce pouch. After 11/2 minutes, remove from bag and add to water.• Cookfor3minutesortodesired tenderness, stirring occasionally. Total cooking time is 4 1/2 minutes. • Removesaucepouchandstrain.• Onaplate,poursauceoverravioli.

Meat Lover’s Lasagna (do not thaw)

Microwave:• Placefrozentrayinmicrowavewith the film intact.• Cookonhighfor13-14minutes.• Removefrommicrowaveandletstand 5 minutes. Carefully remove the film, slice and serve.Bake:• Preheatovento350ºF.• Placefrozentrayonabakingsheet; cut slit in film. Place baking sheet in the center of the oven.• Bake1hourand15minutesto1hour and 25 minutes.• Removefromovenandletstand5 minutes.Carefullyremovefilm;slice.

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Steak DianeFor:OmahaSteaksFiletMignons

2 (6 oz.) Filet Mignons, thawed 1/8 tsp. salt 1/8 tsp. freshly ground pepper 2 Tbsp. butter 1 tsp. Dijon-style mustard 2 Tbsp. shallots, minced 1 Tbsp. butter 1 Tbsp. lemon juice 11/2 tsp. Worcestershire sauce 1 Tbsp. fresh chives, minced 1 tsp. brandy 1 Tbsp. fresh parsley, minced• Seasonbothsidesofsteakwithsalt and pepper. • Melt2Tbsp.butterinaheavyskillet; add mustard and shallots. • Sauteovermediumheat1minute.• Addsteaksandcookapproximately 3 minutes each side for medium rare. • Remove steaks to serving plate and keep warm. • Add into pan drippings 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. • Addbrandy;poursauceoversteaks.• Sprinkle parsley over the top. Serves 2.

Sear Roasted Filet MignonsThaw 5 oz. or 6 oz. Omaha Steaks Filet Mignons overnight in the refrigerator or use the quick thaw method of placing steaks in their vacuum packaging in a sink with cold water for 30 minutes. • Preheatovento450°F. • Removesteaksfromthevacuum packaging and season. • Heat 1 tablespoon olive oil over medium heat in a large ovenproof saute pan. • Whentheoilishot,addfiletstothe pan and sear until nicely browned, about 2 minutes on each side. • Placethesautepanintotheovenand roast 4-5 minutes for medium doneness.• Carefullyremovethehotpanfrom the oven, using a heavy duty hot pad.

Sirloin Steaks

Bacon-Wrapped Top Sirloins

(thaw in refrigerator) Caution: contains metal skewer. Don’t microwave. Refer to the Steak Cooking Chart on the inside back cover for the timing information. If desired, side sear steaks by using tongs to hold the cooked steaks on side over heat source to crisp bacon. Remove skewer prior to serving.

Mediterranean Sirloin Skewers

(thaw in refrigerator) Grill: • Preheatgrilltohigh.• Removeskewersfrompackage.• Grilloverhighheat for 4-5 minutes per side. Broil:• Preheatbroiler,positioningtoprack 3-4 inches from broiler. • Removeskewersfrompackage.• Placeonbroilerpanontopovenrack. Broil for 4-5 minutes on each side.

Pacific Rim Glazed Top Sirloins

4 each Omaha Steaks Top Sirloin Steaks, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 2 oz.Omaha Steaks Pacific Rim Sesame Glaze, frozen• Preheatgrill.• Remove plastic wrap from frozen glaze and slice in half. Cut 2 ounce portion glaze into 4 –approximately 3/4” slices.• Season steaks with All Natural Steak Seasoning.• Grillasdesiredonfirstside.Flipsteaks and place one portion of glaze on top of each steak. Continue cooking to desired degree of doneness on second side. Serves 4.

Pepper Jack Risotto Cakes(do not thaw)

Oven: • Preheat oven to 350°F. Place desired number of Risotto Cakes on foil lined baking sheet (2 inches between pieces.) • Bake for 30-35 minutes.Microwave: • Place 1-2 Risotto Cakes in a microwave safe dish. Cook on high for 2-3 minutes.

Seafood Stuffed Mushrooms(do not thaw)

Bake:• Preheatovento350ºF. • Removetrayfrompackaging and place on a baking sheet. Bake for 50-55 minutes. Allow to rest 1-2 minutes before applying the liquid.• Drizzleliquidovertopofthe stuffed mushrooms before serving.

Shrimp, Crab & Parmesan Dip

(thaw in refrigerator)Bake:• Preheatovento350ºF. • Removedipfrompackageand place dip in a shallow baking dish. • Bake for about 15-20 minutes or until shrimp is opaque and dip is light golden brown on top. • Serve the dip hot with assorted crackers and baguette slices.

Southwest BBQ Meatballs 16 oz. bag Omaha Steaks Italian Meatballs ½ cup Omaha Steaks Sweet Chipotle BBQ Sauce• Placeonebagoffrozenmeatballsin a microwave safe dish.• MixmeatballswithSweetChipotle BBQ Sauce.• Coverdishwithplasticwrap,venting one corner.• Microwaveonhighfor5-6minutes. Makes approximately 32 meatballs.

Stuffed Antipasto BreadFROM THAWED:Thaw in refrigerator.Bake:• Preheatovento350ºF. • Placethawed bread on shallow baking pan leaving film on product. • Heat in oven for 20-30 minutes until the center is melted. Microwave:• Leavefilmonproduct.Puncture film. • Placethawedbreadinmicrowave. Cook on high for 2-4 minutes until center is melted, rotating halfway through cooking. FROM FROZEN:Bake:• Preheatovento350ºF. • Placeonbakingsheet leaving film on product, venting one end. • Bakefor50-60 minutes until the center is melted.Microwave:• Leavefilmonproduct;ventoneend.• Cook on high for 4-6 minutes until the center is melted, rotating halfway through the cooking process. • Sliceandserve.If desired, serve with your favorite marinara sauce.

Tenderloin Tips Appetizers,Bacon-Wrapped

(makes about 32 appetizers) 3 lbs. Omaha Steaks Tenderloin Tips, thawed 32 Omaha Steaks Precooked Bacon Slices, Omaha Steaks All Natural Steak Seasoning Toothpicks• Preheatovento450ºF.• Sprinkleeachtenderlointipwith the Omaha Steaks All Natural Steak Seasoning.• Wrapaslice of precooked bacon around each tenderloin tip and push a toothpick through to secure.• Place on a baking sheet and bake for 3 minutes. Flip and bake an additional 2-3 minutes. Serve immediately.

Appetizers

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Parmesan Dijon Crusted Strip Loin

4 (10-14 oz.) Omaha Steaks Strip Loin Steaks, thawed ¼ cup Dijon Mustard 1 tsp. Kosher Salt ½ tsp. Black Pepper ½ cup Parmesan Cheese, grated 8 tsp. Italian Parsley, chopped

• CoatstripswithDijonmustard.• Sprinklebothsidesofsteakswithsalt and black pepper.• Sprinkleeachsideofsteakswith1 Tbsp. of grated parmesan cheese (may need to pat down cheese to make it stick to mustard).• Sprinkleeachsideofsteakswith1tsp. of chopped Italian Parsley.• Steakscanbegrilled,broiledorpan- sauteed to desired doneness.Tip:Steaksmaybepreparedonedayahead of time and stored in refrigerator until ready to cook.

Steak Au Poivre(recipe by the late James Beard)

2 (10 oz.) Boneless Strip Sirloins, thawed 1 Tbsp. Crushed or Ground Pepper 1 tsp. Oil 1 cup Armagnac, Cognac or Bourbon, warmed

• About30minutesbeforecooking, press about ½ Tbsp. per steak of crushed pepper into both steak sides, using the heel of your hand.• Inheavyskillet,heatoilonhighheat.• Searsteaksonbothsidesforabout 2 minutes each side.• Reduceheatandcooktodesired doneness. • Carefully add liquor to skillet and cook for 1 minute longer.• Removesteakstoahotplate,rinse pan with 1 tsp. of the same liquor and pour over steaks.

Sirloin Tips (thaw in refrigerator)

Pan Saute:• Removefrompackage,patdryandif desired, cut into smaller pieces.• Preheat1teaspoonoilinalargenon- stick skillet over medium high heat. • Addtipsandquicklysearfor4-6 minutes until well browned, turning once in skillet. Do not crowd meat.

Tuscan Balsamic Glazed Strip Loin Steaks

4 Omaha Steaks Strip Loin Steaks, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 2 oz. Omaha Steaks Tuscan Balsamic Glaze, frozen• Preheatgrill.• Removeplasticwrapfromfrozen glaze and slice in half. Cut 2 ounce portionofglazeinto4–¾”slices.• Seasonsteakswithseasoning.• Grillsteaksasdesiredonfirstside. Flip steaks and place one portion of glaze on top of each steak. Continue cooking to desired doneness.

Artichoke & Spinach Dip(do not thaw)

Bake:• Preheatovento400ºF. • Removefilmfromtray.• Placetraydirectlyontopovenrack.• Heatfor35-40minutes.Microwave:• Removetrayfrombox.Cut3small slits in film on tray. • Place in microwave and cook on high for 7 minutes. Remove film, stir well and return to microwave to cook on high for an additional 3 minutes. • Stirandletthediprest1minute before serving.

Buffalo Chicken Wings(do not thaw)

Bake:• Preheatovento350ºF. • Spreadfrozenchickenwingsonafoil lined baking sheet, leaving space between each piece. • Bakefor25-30 minutes.Microwave:• Place8frozenchickenwingsona microwavesafeplate;coverwitha paper towel.• Microwave on high for 3 minutes. • Flipoverwingsandheatonhigh for an additional 1-2 minutes. • Letrest 1 minute before serving.

NEW! Bull Wings(thaw in the refrigerator)

Pan Saute:• Preheat1teaspoonofoilinanon stick skillet over medium high heat. • RemovethawedBullWingsfrom packaging and place in hot skillet. • Quickly sear for 4-6 minutes until well browned or slightly blackened.

Broil:• Preheatbroiler.• RemovethawedBullWingsfrom packaging and place on broiler pan. • Broil for 2-3 minutes on each side.Grill:• Preheatgrilltohigh.• RemovethawedBullWingsfrom packaging. For best results place on skewers to grill bull wings.• Grillfor2-3minutesoneachside.

Chicken & Cheddar Bites(do not thaw)

Bake:• Preheatovento350ºF. • Linebakingsheetwithfoil.Place desired amount of appetizers on baking sheet leaving a 1-inch space between each piece. • Bakefor20minutes.• Caution:Stuffingwillbehot.Microwave:• Arrange5-6appetizersinacircle around the edge of a microwave safe plate. Place in microwave.• Heat for 1 minute on high. Let stand for 30 seconds. Heat an additional 30 seconds. Remove from microwave.• Caution:Stuffingwillbehot.

Filet Mignon Spring Rolls(do not thaw)

Bake:• Preheatovento400ºF. • Placespringrollsonafoillined baking sheet, leaving about 2 inches between pieces. • Bakefor20minutes.• Carefullyremovefromtheoven.• Letrest3 minutes before serving. • Caution:Fillingwillbehot.

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BEEF COOKING GUIDE Internal TemperaturesRare . . . . . . . . . . 120°F - 130°FMedium Rare . . . 130°F - 140°FMedium . . . . . . . 140°F - 150°FWell . . . . . . . . . . 160°F - 170°F*Ground Beef . . . 160°F*The United States Department of Agriculture recommends that ground beef be cooked to internal temperature of 160°F.Temperatures indicated are final for serving. Remove roasts from oven 5-10 degrees lower than these final temperatures to allow for the temperature rise in meat prior to serving.

Using Touch Method For Beef DonenessRare Soft & Wobbly FeelingMedium Rare . . . . Soft & Spongy FeelingWell-done . . . . . . Very Firm Feeling

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Mango Salsa1 cup Mango, peeled, seeded & diced¼ cup White Onion, diced1 Tbsp. Cilantro, finely chopped1 Tbsp. Lime Juice, fresh2 tsp. Jalapeno, finely minced2 Tbsp. Red Bell Pepper, seeded & diced¼ tsp. Kosher SaltCombine all ingredients in a mixing bowl and mix well. Serve on chicken breasts.

Mango Chicken Roulade(do not thaw)Bake:

• Preheatovento350ºF. • Brushorsprayrouladelightly with vegetable oil. • Bake uncovered for 1 hour 25 minutes to 1 hour 35 minutes or until internal temperature reaches 165ºF. Let stand 20 minutes. • Removenettingandsliceinto 1/2 inch slices. Serves 8-10.

Marinated Italian, Caribbean, Mediterranean,

Oven Roasted andSesame Chicken Breasts

These boneless, skinless chicken breasts are precooked. They can be thawed in the refrigerator, sliced and served cold.FROM FROZEN:Bake:• Preheattheovento400ºF. • Placeonfoillinedbakingsheet.• Heatforabout12-15minutes.Microwave:• Place chicken breasts in microwave safe dish. • Coverwithpapertowelandheat on high for 2-21/2 minutes.FROM THAWED:Bake: • Preheattheovento400ºF. • Placeonfoillinedbakingsheet.• Heatforabout8-10minutes.Microwave:• Placepiecesinmicrowavesafedish.• Coverwithpapertowelandheat on high for 1-11/2 minutes.

Broil or Grill: • Towarm,preheatyourbroileror grill. Warm for approximately 3 minutes per side.Contact Grill:• Grillforabout21/2 -3 minutes.

Oven Roasted Turkey Breast (thaw in refrigerator | fully cooked)

Bake: • Preheatovento350ºF. • Removefrompackagingandplacein a baking dish. Cover turkey with foil.• Bakefor40-50minutes.Cold Entrees:• Sliceandserve.

Smoked Boneless Turkey Breast

(thaw in refrigerator | fully cooked)Bake: • Preheatovento375ºF. • Carefullyremoveplasticandnetting.• Placeinasuitablebakingdish,and heat for 70 minutes or until the internal temperature reaches 165ºF.• Ifitisdevelopingadarkerbrown color than you wish, cover loosely with foil the last 30 minutes.

Whole Basted Turkey(thaw 3-4 days in refrigerator*)

Bake:• Preheatovento350ºF. • Removefromburlapandvacuum- sealed bag.• Placeturkeyincookingbagprovided, close with twister tie and place bag in a deep pan or roaster. • Puncture6-8holesintopofbag with fork. For extra browning or for crispness, slit top of bag for last 20-30 minutes of roasting. Turkey will take approximately 2 hours 45 minutes to 3 hours to bake. • The turkey has a pop up timer you can rely on. No seasoning is needed. *To ensure that your turkey is fully thawed, insert a thermometer into leg making sure that the temperature isn’t below 35ºF.

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Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using your kitchen thermometer.

Preheated Oven Broiler – place pan 2-3 inches away from the broiler heat source.

Omaha Steaks Cooking ChartThis chart is also found on the inside back cover of the Cookbook for your convenience.

The cooking times below are in minutes and based on using fully thawed steaks.

Gas or Red Hot Charcoal Grill – Preheat the grill on high. Lightly oil and season steaks. Refer to cooking times below. Allow 3-5 minutes resting time before serving. Apply finishing sauce or glaze if desired.

Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2”

Rare First Side 2 4 5 5 6 7 8 120˚- 130˚F After Turning 2 2 3 4 4 5 6 Medium Rare First Side 3 4 5 6 7 8 9 130˚-140˚F After Turning 2 3 4 5 5 6 8 Medium First Side 4 5 6 7 7 8 10 140˚-150˚F After Turning 2 3 4 5 6 7 8 Well Done First Side 5 7 8 9 10 11 13 160˚-170˚F After Turning 3 5 6 7 8 9 11

Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2”


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Chicken Tenderloins,Oven Fried(do not thaw)Bake:

• Preheatovento450ºF.• Removedesirednumberoffrozen tenderloins from bag and place on a foil lined baking sheet allowing 1 inch or more between pieces. If necessary, use two baking sheets.• Bake, uncovered, for 20-25 minutes or internal temperature is 165ºF.

Duckling Breasts Sear Roast:• Preheatovento400ºF. • Removethawedducklingbreastsfrom the packaging, score skin by making a criss-cross pattern. • Seasonwithsaltandpepperasdesired.• Preheatoven-proofskilletonstove-top to medium. • Placeducklingskinsidedownfor approximately 8-10 minutes, until browned.• Turnduckingbreastsoverandcook 1-2 minutes. • Thenplaceskilletinpreheatedoven. Bake for 3-4 minutes or until the internal temperature reaches 165ºF. Let rest 2-3 minutes before slicing.

Duckling Breasts with Orange Sauce

(thaw in refrigerator)Bake: • Preheatovento375ºF. • Spreadoutducklingbreastsona lightly oiled broiler pan, prick skin and season with salt and pepper. • Roast,skinsideup,inovenfor approximately 25-30 minutes. Internal temperature should reach 165ºF.

Orange Sauce • Bringwatertoaboil in a small saucepan. Place pouch in boiling water and keep boiling 6-8 minutes. • Carefullyremovepouchfromwater, clip corner and pour over duckling or serve on the side.

Grilled Chicken and Brie Cheese Sandwich

1 Omaha Steaks Boneless Skinless Chicken Breast Sprinkle Omaha Steaks All Natural Steak Seasoning 1 French Baguette 1 Tbsp. Mayonnaise 2 oz. Brie Cheese ¼ cup Sauteed Onions ½ cup Chicken Au Jus (Chicken bouillon and water.)• Trimthetopandbottomoffthe baguette to create a flat surface area. Cut the baguette into 5 inch long section. Then slice each piece in half horizontally.• Placebriecheeseonbottomslice.• Spreadmayonnaiseontheoutsideof the baguette, to enhance browning.• Placebaguetteongrillorinpanto toast the outside.• SeasonchickenwithAllNatural Steak Seasoning.• Grill,broilorpan-frychickenuntil the internal temperature is 165ºF.• Whilecooking,sautetheonions.• Slice the chicken and place on baguette. Top with onions. • Cutinhalfandservewithhotchicken au jus for dipping.

Grilled Chicken Breasts with Fresh Mango Salsa

8 Omaha Steaks Boneless Skinless Chicken Breasts, thawed 2 Tbsp. Omaha Steaks All Natural Steak Seasoning Mango Salsa (recipe on page 35)• SeasonthechickenbreastswithAll Natural Steak Seasoning.• Grill,broilorpan-fryuntilreaches an internal temperature of 165ºF.• Platechickenbreastsandtopwith fresh mango salsa.

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Omaha Steaks Roast Cooking ChartThe cooking times below are for fully thawed roasts.

Sear and Slow Roast Method – Preheat the oven to 250°F. Lightly oil and season roast.

Sear roasts in an oven proof pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to approximate cooking

times below. Allow 15-20 minutes resting time before slicing and serving.

Weight Rare 120°-130°F MedRare 130°-140°F Medium 140°-150°F Well 160°-170°F

Chateaubriand Roast 10 oz.

Chateaubriand Roast 2lb.



Rib Roast 2 lb.

Rib Roast 4 lb.

Rib Roast, Bone-In 6 lb.

Rib Roast 8 lb.

35-40 min

1-1 hr 5 min

1-1 hr 10 min

1 hr 10 min - 1 hr 20 min

1 hr 10 min – 1 hr 20 min


2 hrs 45 min - 3 hrs

3 hrs 15 min-3 hrs 45 min

45-50 min






3 hrs 30 min– 4 hrs

4 hrs – 4 hrs 30 min

1 hr 5 min –1 hr 10 min





2 hrs 45 min -3 hrs


4 hrs 30 min – 5 hrs

1 1/2 hrs - 1 hr 35 min



1 hr 50 min - 2 hrs

1 hr 50 min - 2 hrs

3 hrs 30 min -4 hrs



Quick Roast Method* Preheat oven to 400ºF. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using times below. Allow 20-40 minutes resting time before slicing.

*Verify degrees of doneness by using a kitchen thermometer. Above times are approximate.



Chateaubriand Roast 2 lb.



Rib Roast 2 lb.

Rib Roast 4 lb.


Rib Roast 8 lb.

22-24 min

30-35 min

45-50 min

50-55 min

50-55 min


2 hrs - 2 hrs 15 min

2 hrs 15 min - 2 hrs 30 min

32-35 min

40-45 min




1 hr 45 min - 2 hrs



45-50 min

1 hr – 1 hr 15 min






3 hrs 30 min – 3 hrs 45 min

28-30 min

35-40 min

55-60 min

1 hr - 1 hr 5 min

1 hr - 1 hr 5 min




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Chicken Breast & Vegetable Skewers

(thaw in refrigerator)Grill: • Preheatgrillonhigh.• Removeskewersfrompackage.• Seasonasdesiredandgrillfor5-6 minutes per side or until internal temperature reaches 165ºF.Broil: • Preheatbroiler,positioningtop rack 3-4 inches from the broiler. • Removeskewersfrompackage.• Seasonasdesired.• Placeonbroilerpanontopovenrack. Broil for 5-6 minutes on each side or until internal temperature reaches about 165ºF.

Chicken in Pastry(do not thaw)Bake:

• Preheatovento425ºF. • Placedesirednumberofportionsin a lightly oiled or stick-resistant pan. • Beatoneeggwith1Tbsp.ofwater. Brush over the tops and sides of each individual pastry. • Bake,uncoveredfor40-45minutes or until golden brown color develops.

Chicken Tenderloin, Italian (do not thaw) Bake:

• Preheatovento450ºF. • Removedesirednumberoffrozen chicken tenderloins from bag and place on foil lined baking sheet allowing 1 inch or more between pieces. Use two baking sheets if necessary. • Bakeuncoveredforabout20-25 minutes or when internal temperature reaches 165ºF. Remove from oven.

Bake: • Preheatovento350ºF. • Seasonasdesired.Placethechicken breasts on a foil lined, raised edge baking sheet. • Bakefor20-25minutes.Theinternal temperature should reach 165ºF.Pan Saute: • Place1Tbsp.ofcookingoilina nonstick skillet over medium high heat. Add chicken breasts. • Cook4-6minutespersidereducing the heat to medium after flipping. The internal temperature should reach 165ºF. • Seasonasdesired.

Chicken Breasts, Pacific Rim Glazed

(serves four) 4 (4oz.) Omaha Steaks Boneless Skinless Chicken Breasts, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 2 oz. Omaha Steaks Pacific Rim Sesame Glaze, frozen• Preheatgrill.• Removeplastic wrap from frozen glaze and slice in half. Cut 2 ounce portion of glaze into 4- approximately 3/4”slices.• SeasonchickenbreastswithAllNatural Steak Seasoning and grill 3-4 minutes on first side.• Flipchickenbreasts and place one portion of glaze of each chicken breast. Cover grill and continue cooking for 3-4 minutes on second side. Serve.

Chicken Breast with Trio Mushroom

Bake:• Preheatovento400ºF. • Remove chicken breast from the packaging. • Place chicken on a foil lined, raised edge baking sheet. • Bake uncovered for approximately 40 minutes or until the internal temperature reaches 165ºF.

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Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.

Sear Roasting – Preheat oven to 300˚F. Heat small amount of oil in a large ovenproof pan over high heat. Sear meat for 2-3 minutes on the first side or until well browned. Flip meat; then place in preheated oven.

Steak & Chop Cooking ChartThe cooking times below are in minutes and based on fully thawed steaks or chops.

Gas Grill – Preheat grill to high, reduce to medium heat prior to cooking.Charcoal Grill – Sear over red hot coals, finish over indirect heat.

Thickness 1” 1 1/4” 1 1/2” 1 3/4” 2 2 1/4” 2 1/2”

Rare First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 120˚- 130˚F After Turning 3-4 5-7 9-11 14-15 16-17 18-21 22-25 Medium Rare First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 130˚-140˚F After Turning 5-6 9-11 13-16 18-19 20-22 22-25 26-30 Medium First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 140˚-150˚F After Turning 8-10 12-15 16-19 23-24 24-26 26-30 32-38 Well Done First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 160˚-170˚F After Turning 12-15 16-19 20-24 28-32 32-36 36-42 42-50

Thickness 1” 1 1/4” 1 1/2” 1 3/4” 2 2 1/4” 2 1/2”

Rare First Side 6 6 7 9 11 13 14 120˚- 130˚F After Turning 3-4 4-5 5-6 6-7 7-8 8-9 10-12 Medium Rare First Side 6 7 8 11 13 14 16 130˚-140˚F After Turning 4-5 5-6 6-7 8-9 9-10 10-12 11-14 Medium First Side 7 8 9 12 14 16 17 140˚-150˚F After Turning 5-6 6-7 7-8 9-10 11-12 12-14 14-16 Well Done First Side 9 10 12 14 18 19 20 160˚-170˚F After Turning 7-8 8-9 9-11 12-14 14-16 16-18 21-23

Private Reserve Grilling• Preheat grill on high, then reduce heat to medium. Lightly oil and season meat prior to cooking or grilling.* • Keep a spray bottle of water handy to tame

any unexpected flare-ups. Highly marbled meats are subject to flare ups.

• Test doneness of meat by using a kitchen thermometer or refer to the cooking guide on p.17 for steaks.

• Allow to rest 3-5 minutes for steaks & chops and 15-20 minutes for roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take into account for doneness.

• Apply finishing sauce or butter, if desired.

Poultry

Private Reserve Sear Roasting• Preheat oven to 300˚F. Heat a small amount

of oil in a large ovenproof pan on high heat.• If desired, lightly oil and season* meat prior

to cooking.• Carefully place meat in pan and sear for 2-3

minutes on first side or until well browned. Flip meat and place pan on lower oven rack. • For roasts, sear all sides, then place on rack

in roasting pan. Use caution when removing pan from oven. Handle will be very hot; use oven mitts.

• Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.


* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.

POuLTRY COOKING GuIDEFor safety, all poultry products must

be cooked to a minimum internal temperature of 165°F as measured by use of a kitchen thermometer.

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Bacon-Wrapped ScallopsCaution: Contains a wooden toothpick. Remove toothpicks prior to consuming.

FROM THAWED:Stovetop: • Thawscallopsbyplacingthefilm covered tray in sink filled with cold water for about 10-15 minutes or overnight in the refrigerator.• Preheat1tsp.ofcookingoilin large nonstick saute pan on medium high. • Removescallops from package.• Add thawed scallops to pan. Cook for 3-4 minutes. • Carefullyflipthescallopsover and cook for 3 minutes.FROM FROZEN:Bake: • Preheatovento400ºF. • Removeplasticfilmfromtray and place on baking sheet.• Placeonthecenterovenrack. Bake for 18-22 minutes.

Butterflied Trout Fillets(do not thaw)

Broil:• Placefrozenfilletsonabroilerpan, skin side down. • Brushlightlywithmeltedbutter.• Broilfor9-10minutesuntilfillets flake easily using a fork. Microwave: • Placetwotroutfilletsinmicrowave safe dish. Cover with plastic wrap, venting one corner. • Defrostfor3minutes.• Cookonhighfor21/2 -3 minutes.

Cedar Plank Salmon Fillets(thaw sealed in refrigerator overnight)

FROM THAWED:Grill:• Carefullyremovefilmfromsalmon and plank and put on clean plate.• Immersecedarplankinwaterfor 1 hour before grilling.• Preheatgrilltohighthenturn down to medium for 15 minutes.• Placethawedsalmononsoaked cedar planks and place on grill. • Grill18-20minutes,withliddown. Check the plank occasionally and if edges start to catch fire, mist with water or move plank to cooler part of the grill. Use caution when removing the plank from the grill.• Carefullyremovesalmonfromplank and serve on clean plate. • Soak plank in water 1hour;discard.FROM FROZEN:Oven:• Preheatovento350ºF.• Remove film from salmon and film covering cedar plank. Place an empty pan on the lowest rack of the oven to catch dripping from salmon plank.• Place salmon on plank directly on the center rack of the oven.• Bakeforabout40-50minutes.• Carefullyremovesalmonfromplank and serve on a clean plate.• Soakplankinwater1hourbefore discarding.

Champagne Crab Cakes(thaw in refrigerator)

Stovetop:• Heat1-2Tbsp. of butter or oil in a medium saute pan over medium low to medium heat. • Carefullyremovecrabcakesfrom packaging and place in a pan. • Saute for 3-3 1/2 minutes per side or until golden brown.

BBQ Ranch Chicken Wraps(makes one wrap)

1 Omaha Steaks Oven Fried Chicken Tender 2 Tbsp. Ranch dressing ½ Tbsp. Omaha Steaks Barbeque Sauce 1 (8 inch) Tortilla ¼ cup Lettuce, shredded 2 Tbsp. Tomatoes, diced 2 slices Omaha Steaks Precooked Bacon, cooked crisp and crumbled 2 Tbsp. Cheddar cheese, shredded • Preparechickentendersaccordingto package directions and slice into pieces.• Combinedressingandbarbequesaucein small bowl. Spread evening over tortilla. • Coverthetortillawithlettuce,tomatoes, bacon and cheese. • Topwithchickentenderslicesandroll up tightly. Serve.

Breast of Chicken with Wild Rice

(do not thaw) Bake: • Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson foil lined, raised edge baking sheet. • Bakeuncoveredforapproximately 48 minutes or until internal temperature is 165ºF.

Breast of Chicken Kiev (do not thaw) Bake:

• Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson foil lined raised edge baking sheet. • Bake uncovered for approximately 40 minutes or until the internal temperature is 165ºF.

Breast of Chicken with Broccoli and Cheese

(do not thaw) Bake:• Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson a foil lined, raised edge baking sheet. • Bake uncovered for 36-40 minutes or until internal temperature is 165ºF.

Breast of Chicken Cordon Bleu

(do not thaw) Bake: • Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson foil lined raised edge baking sheet.• Bakeuncoveredfor35-40minutes or until internal temperature is 165ºF.

Breast of Chicken with Artichoke & Parmesan

(do not thaw) Bake:• Preheatovento400ºF. • Removechickenfromthecello wrap. Place the desired number of portions on a foil lined baking sheet. • Bakeuncoveredapproximately45 minutes or until internal temperature is 165ºF.

Boneless Skinless Chicken Breast(thaw in refrigerator)

Broil or Grill: • Preheatbroilerorgrill.• Cookfor3-4minutespersideuntil internal temperature is 165ºF.Contact Grill: • Grill3-4minutesoruntilinternal temperature reaches 165ºF.*Bake & Pan Saute instructions on p.33.

Seafood

Perfectly cooked fish will be slightly translucent in the very center.

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Coconut Shrimp(do not thaw)

Bake:• Preheatovento400ºF. • Placedesirednumberofshrimpon foil lined baking sheet. Bake for about 14-16 minutes.

Flash Seared Ahi Tuna with Apricot Mango Wasabi Sauce

4 Omaha Steaks Ahi Tuna Steaks, thawed 1 Tbsp. cooking oil 4 tsp. Omaha Steaks Blackened Seasoning 4 Tbsp. Omaha Steaks Apricot Mango Wasabi Sauce • Heat1Tbsp.ofcookingoilinlarge saute pan over high heat.• Seasonahitunasteakswith1/2 tsp. of Omaha Steaks Blackened Seasoning on each side.• Placesteaksinhotpan.Cookfor 60-90 seconds on each side or until seared. Thicker portions may take slightly longer.• Removesteaksfrompan.Sliceeach steak thinly, fanning out on plates.• Add1Tbsp.OmahaSteaksApricot Mango Wasabi Sauce to each plate. Serves 4.

Jumbo Shrimp(Fully Cooked)

Quick Thaw:• Removeshrimpfrombagandthaw in a large bowl of cold water for approximately 10-20 minutes.• Rinsewellanddrain.Overnight Thawing:• Placeshrimpinstrainer,withplate underneath the strainer.• Thawinrefrigeratorovernight.• Rinsewellanddrain.

Refrigerate if not using immediately. Serve with cocktail sauce, if desired. Use within 24 hours of thawing.

King Crab Legs(Fully Cooked)

To serve cold, thaw in refrigerator for approximately 6-8 hours or remove from packaging and place crab legs directly in a sink filled with cold water for 20 minutes.Drain and serve.FROM FROZEN:Stovetop:• Placefrozencrablegsinsteamerorin a pot of boiling water. Cover and heat for approximately 5 minutes. • Drainandserve.Microwave:• Place6crablegsinamicrowavesafe dish, cover with plastic wrap.• Defrostfor10minutes.• Microwaveonhighfor2minutes. Serve 1/2 to 3/4 lb. per person. ChefTip:Servechilledcrablegswithfresh lemon and Omaha Steaks Cocktail Sauce. Serve hot crab legs with Omaha Steaks Lemon Parsley Butter Sauce.

Lemon Peppered Catfish Fillets

(do not thaw)Bake: • Preheatovento400ºF. • Placefilletsinfoillinedorgreased raised edge uncovered baking pan. • Bakeapproximately25-30minutes.Microwave: • Placeonefilletinmicrowavesafe dish. Cover dish with plastic, venting one corner.• Cookonmedium/high6-7minutes. For 2 fillets, cook 10-12 minutes.

Lemon Peppered Tilapia Fillets

FROM FROZEN:Do not thaw. Bake: • Preheatovento400ºF.• Removefrozentilapiafrompackaging.• Place on a baking sheet. • Bakeintheovenfor25-30minutes.*Microwave and from thawed instructions on page 23.

Veal Parmigiana 4 Omaha Steaks Breaded Veal Patties 10 oz. Marinara Sauce, warmed 1/4 cup cooking oil 1 cup mozzarella cheese, grated 1/4 cup Parmesan cheese, grated 2 tsp. Italian parsley, minced

• Inalargenonsticksautepan,heat oil over medium heat.• AddthawedOmahaSteaksBreaded Veal Patties to hot oil.• Brownpattiesfor3-4minutes.• Flippattiesandsprinklewith mozzarella cheese. Cover pan. • Cookpattiescoveredforan additional 2-3 minutes or until cheese is melted.• Removefrompan;putonplates.• Pourmarinarasauceequallyover veal patties. Sprinkle each patty with Parmesan cheese and parsley. Serves 4.

Veal Patties, Italian Breaded(thaw in refrigerator)

Pan Saute:• Preheat1Tbsp.ofoilperpattyover medium heat. Brown first side for approximately 3 minutes. • Turn patty over and brown for approximately 21/2 minutes. Bake:• Preheatovento375ºF. • Linearaisededgebakingsheetwith foil. Spray lightly with cooking oil. • Placeveal patties on baking sheet.• Bakeuncoveredfor25-30minutes. (Pleasenote:Pattieswillnotbeas golden brown as if pan sauteed.)

Sear Roasting:• Preheatovento250ºF.• Seasonthawedroastasdesired.• Heat1/4 cup of cooking oil in a large nonstick saute pan over high heat.• Carefullyplaceroastinpantosear. Sear all sides for 2-3 minutes each.• Placeroastonanelevatedwire roasting rack in a roasting pan with the fat side up.• Roastfor2hours45minutesto3 hours for rare to medium rare, or roast 3 1/2 -4 hours for a medium to medium well-done roast.• Removefromoven.Letrest10-15 minutes before slicing and serving.

Loin Lamb Chops (thaw in refrigerator)

For grilling or broiling instructions, referto the Steak Cooking Chart on page 18.

Rack of Lamb (thaw in refrigerator)Bake:

• Preheatovento400ºF. • Removematerialcoveringbones.• Rubthelambwithgarlic,butter, salt and pepper and put it on a rack in a shallow pan. • Roastforapproximately35-40 minutes to reach 130ºF-140ºF (for medium rare doneness). • Transfertoahotplatter,sprinkle with chopped parsley as garnish.• Letrest5 minutes before carving. • Carveparalleltothebones,making chops. Spoon the pan juices over the meat. The rack of lamb serves 2-3.

Seasoned Boneless Leg of Lamb

(thaw in refrigerator)Bake:• Preheatovento350ºF. • Removefrompackageandplacein roasting pan. • Roastuncoveredfor1-11/2 hours for medium rare. Remove from oven and let rest for 5-10 minutes. • Removenettingbeforecarving.

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For wine selection Lamb usually pairs best with a fine Merlot and Veal goes very well with a Sauvignon Blanc or a

dry Riesling variety.

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Spiral Sliced HamThaw in refrigerator for 2-4 days. Ham is fully cooked making it possible to serve directly from the refrigerator. Bake:• Preheat oven to 325ºF. • Removehamfrompackagingandfoil.• Placehamcutsidedownonafoil lined, raised edge baking pan.• Heatuncovered for 60-75 minutes for entire ham. • Forsmallerportions,coverwithfoil and heat 10 minutes per pound. A full ham serves 10-12.

Smoked Boneless Ham(thaw in refrigerator)

Bake:• To serve warm, place the thawed ham in a preheated 350ºF oven, cover tightly and heat about 35-40 minutes. • Ham may be sliced and served cold. Serves 4-6.

*See page 42 for our delicious Cranberry Orange Sauce and other great recipes.

Microwave: • Placefrozentilapia,withpackaging intact, on microwave safe dish. • Defrostfor7-8minutes,fliphalfway through cooking. • Removefrompackagingandplace on microwave safe dish. Cover with plasticwrap;ventingonecorner.• Cookonhighfor2-3minutes. Tilapia should then be white on the outside and opaque on the inside.FROM THAWED:Thaw in refrigerator.Bake: • Preheatovento400ºF. • Removethawedtilapiafromthe packaging. Place on a baking sheet. • Bake for 13-16 minutes. Microwave: • Removetilapiafrompackaging.• Placeonamicrowavesafedish. Coverwithplasticwrap;venting one corner. • Cookonhighfor2-3minutes.

Lobster Tails(Cold Water | Warm Water)

FROM FROZEN:Do not thaw.Stovetop:• Bring2quartsofwatertoboilin a large saucepan. • Removeplasticwrapfromfrozen tails and place in boiling water. • Returntoboiling,reduceheatto a simmer and cook tails 12-15 minutes until color is opaque. • Draintails.• Toserveinshell,removeunderside membrane by cutting along each side, pull to remove membrane. • Toremovefromshell,cutaway underside membrane and insert fingers between shell and meat at heavy end and work meat loose from the shell. Serve with melted butter if desired.Microwave: • Removeplasticwrapfromfrozen tails and place in a microwave safe baking dish. Cover dish with plastic wrap, venting one corner.

Curried Lamb Chops(serves 4-6)

4-6 Omaha Steaks Lamb Rib Chops or Lamb Loin Chops 1/3 cup lemon juice 1/4 cup onion, finely chopped 1/2 tsp. Curry Powder 1/2 tsp. Lemon Pepper 1/4 tsp. ground Cumin 1/4 tsp. ground Cardamom 1/4 tsp. ground Ginger• Place lamb chops in glass dish. • Inamixingbowl,combine remainingingredients;mixwell. Pourmarinadeoverlamb;cover and then refrigerate. • Marinate6to24hours;turnthe lamb chops occasionally.• Broil4inchesfromheatsourceor grill 5 minutes on each side or to desired degree of doneness.• Removefrombroilerorgrill.• Letsit5minutesbeforeserving.

Leg of Lamb Roast(thaw completely in refrigerator)

Bake:• Preheatovento350ºF.• Seasonthawedroastasdesired.• Placeroastonanelevatedwireroasting rack in a roasting pan with fat side up.• Bakeuncovered for 1 hour and 50 minutes to 2 hours for rare to medium rare, or bake 2 hours and 30 minutes to about 2 hours and 45 minutes for medium to medium well-done.• Removefromoven.• Letrest10-15minutesbeforeslicing *For Sear Roasting method see p. 31.

VEAL/LAMB COOKING GuIDE

Internal Temp.Medium Rare . . . . . . . . . 130°F-140°FMedium . . . . . . . . . . . . . 140°F-150°F

Lamb cooked to medium rare is optimum doneness for eating.

• PlaceinmicrowaveandDEFROST for 9 minutes, flipping halfway through thawing time. • Fliptails,coverandventonecorner.• Cookonmediumfor6-7minutes. Let stand one minute. Remove from microwave and prepare for serving.To serve in shell, remove the underside membrane by cutting along each side of tail, pull to remove membrane. To remove from shell, cut away underside membrane and insert fingers between shell and meat at heavy end and work the meat loose from the shell. Bake:• Preheatovento450ºF. • Removetailfromplasticandwrap each tail tightly in heavy-duty aluminum foil before baking. • Placeonbakingsheetinovenon center rack. Bake 40 to 45 minutes. • Removefromovenandprepareas above for serving.FROM THAWED:Thaw in refrigerator.Broil: • Preheatbroilerandpositiontop rack 3-4 inches from broiler. • Usingscissors,cutthemembrane covering the underside and remove. • Cutthemeatandtheshellofeach tail in half lengthwise with a sharp heavy knife or to butterfly, cut tails down through middle of hard shell with a sharp knife. Cut through flesh but not underside membrane. Hold tail in both hands and open flat, butterfly style. • Brushlightlywithbutteroroliveoil.•Placelobster tails on broiling pan, shell side down. • Placeunderbroilerandbroilfor6-7 minutes until meat color is opaque. Grill: • Preheatgrilltomedium.• Butterflytailsbycuttingdown through middle of the hard shell lengthwise with a sharp knife. Cut through flesh but not underside membrane. Hold tail and open flat. • Brushlightlywithmeltedbutter.• Placefleshsidedownongrilland cook for 7-9 minutes, flipping when necessary if flare ups occur.

Seafood

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Recommended internal temperature for precooked smoked meats is 140ºF.

PORK COOKING GuIDEInternal Temperature for medium doneness is 160ºF. Correctly cooked pork is juicy and ten-

der with a slight blush of pink in the center.

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Broil or Grill:• Preheatbroilerorgrillandremove thawed tenderloins from packaging.• Grillorbroil14-17minutes,turning to sear edges. Cook to an internal temperature of 155ºF. • Removefromgrillandletrestabout 2 minutes. Internal temperature will rise to 160ºF.

Polish Sausage(thaw in refrigerator)Boil:

• Bring11/2 quarts of water to a boil in a medium sized pot. • Removedesirednumberofsausages from packaging;putinboilingwater.• Boil for 8-10 minutes if thawed or 10-12 minutes if frozen.Grill:• Preheatgrilltomediumheat.• Remove sausages from packaging.• Grill over medium heat approximately 6-8 minutes from thawed and about 12-15 minutes from frozen.Microwave:• Remove sausages from packaging. • Placeonamicrowavesafeplate.• Coversausageswithapapertowel.• Microwaveonhighfor1minute from thawed and about 11/2 to 2 minutes from frozen.

Pork Loin Ribs with Barbeque Sauce, Smoked

(do not thaw)Bake:• Preheatovento325ºF. • Run sealed package under cold water 10 seconds to release film. • Removeribsandsaucefromthe package and wrap in foil. • Place in a pan on center rack of oven and heat for 60-70 minutes. Bake – Tender Restaurant Style: If you like meat that falls off the bone,trythismethod:• Preheatoventoabout350ºF. • Removeribsandsaucefromthe package and place on a foil sheet. • Add 3 Tbsp. water to the foil and tightly crimp the foil to seal.• Place on a baking sheet and bake for approximately 70-80 minutes.

Microwave: • Removefrozenribsfrompackageas directed and place meat side up in a microwave safe dish. Cover with plastic wrap, venting one corner. • Heatonhighfor5-6minutesandflip halfway through cooking time.Grill - Quick Method:• Preheatgrilltohigh.• Runsealedpackageundercoldwater for 10 seconds to release film.• Removefrompackage,wrapinfoil.• Heatongrillfor23-25minutes flipping halfway through (10-12 minutes if thawed).

Pork Tenderloin Chateaubriand (thaw in refrigerator)

Bake:• Preheatovento425ºF. • Removefrompackage.• Brushlightly with oil if desired. • Seasonandplaceuncoveredin roasting pan. • Bakefor25-30 minutes, turning halfway through cooking. • Cooktoaninternaltemperatureof 155ºF. Remove from oven & let rest 2 minutes. Internal temperature will continue to rise to 160ºF. Grill:• Preheat grill to medium heat.• Removetenderloinsfrompackaging and place on plate. • Brush lightly with olive oil on all sides and season as desired. • Placeonpreheatedgrill.Cook tenderloins for 20-30 minutes, turning as needed to sear chateaubriand edges. • Removewheninternaltemperature reaches 160ºF.

Mediterranean Crusted Salmon Fillets

(do not thaw)Bake:• Preheatovento400ºF. • Placethesalmonfilletsonfoillined baking sheet leaving about 3-4 inches between each portion of salmon. • Bakefor25-28minutes.

Pacific Rim Shrimp(thaw in refrigerator)

4 each Sugar Cane Shrimp Skewers 1 (4 oz.) Pacific Rim Sesame GlazePan-Fry:• Removeplasticandslice frozen glaze into 8 slices.• Preheatsmallamountofoilinanon stick skillet over high heat.• Removethawedshrimpskewersfrom packaging, season as desired and then carefully place in hot skillet.• Cookfor1- 11/2 minutes on each side or until shrimp is opaque throughout.• Addglazeslicestopanforthelast 30 seconds of cooking and allow to melt.• Plateshrimpskewersandpourmelted Pacific Rim Glaze over the top.Broil or Grill:• Preheat broiler or grill.• Remove plastic and slice frozen glaze into 8 even slices.• Removethawedshrimpskewersfrom packaging, season as desired and care fully place on broiler pan on top rack of oven.• Broil3-4minutesoneachside,grill 2-3 minutes on each side or until the shrimp is opaque throughout.• Meanwhile,meltglazeinasmall saucepan over medium heat while stirring or in the microwave using a microwave safe dish on high for 1 minute.• Platetheshrimpskewersandpour melted glaze over the top.

Parmesan Crusted Trout Fillets(do not thaw)Bake:

• Preheatovento400ºF. • Removetroutfrompackagingand place on a foil lined baking sheet; leave 2-3 inches between pieces.• Bakeforabout16-18minutes.

Pub-Style Cod Fillets(do not thaw)Bake:

• Preheatovento425ºF. • Placecodportionsinasinglelayer on a foil lined baking sheet. Bake for 18-20 minutes. Turn halfway through cooking time for crisper pub-style cod fillets.

Shrimp Cakes(thaw in refrigerator)

Stovetop:• Melt11/2 Tbsp. butter in medium nonstick skillet on medium-low to medium heat. • Usingaspatula,carefullyplace desired number of cakes in the melted butter. • Sauteforapproximately 3 minutes per side. These cakes have a delicate texture, so they will take some care in handling. Serve 1-2 per person.

Snow Crab Claws(fully cooked)

Thaw in refrigerator for approximately 8 hours. Serve with cocktail sauce or use as a starter for your favorite seafood salad. To serve warm as an entree, baste with seasoned butter and then grill over medium heat or oven broil only enough to heat. To pan fry, saute in butter, cook only enough to heat.

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SEAFOOD COOKING GuIDEThe recommended internal temperature

for seafood is 145°F - 150°F.

Chef’s Tip: For extra flavor substitute Lemon Parsley Butter Sauce for the

butter when preparing the Champagne Crab Cakes and Shrimp Cakes.

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For a more upscale presentation, slice the cooked Pork Tenderloin thinly

and fan out on the serving plate.

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Sole Almondine(do not thaw)Bake:

• Preheatovento450ºF. • Placedesirednumberofportionsin a pan with the almond side up and bake, uncovered for approximately 25 minutes or until the center of fillet flakes easily.

Stuffed Sole with Scallops & Crabmeat and Stuffed Sole

with Shrimp & Garlic (do not thaw)Bake:

• Preheatovento375ºF. • Placedesirednumberofportionsin a baking dish. Add approx. 2 Tbsp. of water in bottom of pan to prevent splattering and burning. • Bake,uncovered,forapproximately 30- 40 minutes. For additional flavor, use white wine as a substitute for water.Microwave: • Placetwofrozenportionsinan appropriate dish. Add 2 Tbsp. of water to dish. Cover with plastic wrap, venting one corner. • Cookonhighforapproximately 5 1/2 minutes.

Sugar Cane Shrimp Skewers

(thaw in refrigerator)Pan Saute: • Preheatsmallamountofoilina non stick skillet over high heat.• Removethawedshrimpskewersfrom packaging, season as desired and then carefully place shrimp in hot skillet.• Cookfor1-11/2 minutes on each side or until shrimp is opaque throughout.Broil: • Preheatbroiler.• Remove thawed shrimp skewers from packaging, season as desired and place on broiler pan on top rack of oven.• Broil3-4minutesoneachsideoruntil shrimp is opaque throughout.*See next column for grilling instructions.

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Pork Entrees

BBQ Pulled PorkFROM FROZEN:Microwave:• Placecoveredtrayinmicrowaveand heat on high for 6-8 minutes. • Letstand1-2minutes.• Carefullypeelbackfilm.Stirwell and serve.FROM THAWED:Stovetop:• Removethawedpulledporkfrom packaging and place in saucepan. • Heatovermediumheatwhilestirring constantly for 5-6 minutes.

BratwurstGrill:• Grillthawedbratwurstover medium heat for 8-10 minutes, turning constantly while on grill.Pan Saute:• Heatthawedbratwurstinaskillet over medium heat for 12-14 minutes, turning over until brown.Boil:• Bring11/2 quarts of water to a boil in a medium sized pot.• Removedesirednumberofbratwurst frompackaging;putinboilingwater.• Boilfor 12-14 minutes if thawed and 14-16 minutes if frozen.Microwave: • Foronebratwurst,microwaveon high for 2-21/2 minutes from frozen or 1-11/2 minutes from thawed.

Cuban Mojo Pork Tenderloin

(thaw in refrigerator)Grill or Broil:• Preheatgrillorbroiler.• Removethawedtenderloinsfrom packaging before grilling.• Grillorbroil12 minutes, turning to sear edges. Cook to an internal temperature of 155ºF.• Removefromgrillorbroilerandlet rest 2 minutes. Internal temperature will continue to rise to 160ºF.

Gourmet FranksBoil: • Fromfrozenorthawed,boilfranks for 8-10 minutes.Grill: • Grillfranksovermediumheatuntil brown on all sides. Frozen franks will cook in approximately 15 minutes. Thawed franks take about 8 minutes.Microwave: • Placefrankonamicrowavesafeplate.• Coverwithapapertowel. • Cookonhigh.One frozen frank will heat in 11/2 -2 minutes. One thawed frank will take 1 minute.

Italian SausageBoil:• Bring11/2 quarts of water to a boil in a medium sized pot.• Removedesirednumberofsausages frompackaging;putsausagesin boiling water.• Boilfor8-10minutesifthawed or 10-12 minutes if frozen.Grill:• Preheatgrilltomediumheat.• Removesausagesfrompackaging.• Grillovermediumheatapproximately 6-8 minutes from thawed and about 12-15 minutes from frozen.Microwave: • Removesausagesfrompackaging.• Placeonamicrowavesafeplate.• Coversausageswithapapertowel.• Microwaveonhighfor1minutefrom thawed and about 11/2 -2 minutes from frozen.

Lemon Chipotle Pork Tenderloin

(thaw in refrigerator)Sear Roast:• Preheatovento350ºF. • Heat2Tbsp.ofoilinalargepan over high heat. • Placetenderloinsinpan,turning about every 2 minutes to sear edges. Remove from pan and place on a medium sized baking sheet. • Roastuntilaninternaltemperature is 155ºF, about 45 minutes. Remove from oven and let rest 2 minutes.

Grill: • Preheatgrillonhigh.• Remove thawed shrimp skewers from packaging, season as desired and brush with a small amount of cooking oil.• Grill2-3minutesoneachsideoruntil shrimp is opaque throughout.

Tempura Shrimp(do not thaw)Bake:

• Preheatovento450ºF. • Placethedesirednumberofshrimp on foil lined baking pan. Bake in the oven for 14-16 minutes.

Tortilla Crusted Tilapia(do not thaw)Bake:

• Preheatovento400ºF. • Placetilapiaonfoillinedbaking sheet leaving 3-4 inches in between each portion. • Bakefor22-25minutes.

Tortilla Encrusted Tilapia Tacos 4 Omaha Steaks Tortilla Encrusted Tilapia Fillets 8-6 inch Corn or Flour Tortillas or Tostadas, warmed 1 medium Onion, diced 1 large Tomato, diced 12-14 sprigs Cilantro, chopped 1 Jalapeno, chopped (optional) 2 Limes, cut into quarters 1 head Iceberg Lettuce, shredded 2 cups Cheddar Cheese, shredded 1 Avocado, sliced To Taste Salt, Pepper & Garlic

• Preheatovento400ºF. Place tilapia on a foil lined baking sheet and bake for 22-25 minutes.• Meanwhile,inabowl combine, onion, tomato, cilantro and jalapeno. Season to taste with salt, pepper and garlic. Add the juice of one lime and mix well to make Pico de Gallo.• Whentilapiaisfullycooked,usinga sharp knife, chop into small pieces. • Oneachtortillaplacechoppedtilapia, top with Pico de Gallo, lettuce, cheese and avocado. Add lime, if desired.

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Broil or Grill Pan Saute Oven

Ahi Tuna - Medium Rare 80-90 sec

Ahi Tuna Steaks 4-5 min

Halibut Fillets 5-6 min

Orange Roughy Fillets 2-3 min

Mahi Mahi Steaks 6-7 min

Salmon Fillet, Marinated 4-5 min

Salmon Fillets, Wild 4-5 min

Swordfish Steaks 4-5 min

2726

Pork Chops

Bacon-Wrapped Boneless Pork Chops

(thaw in refrigerator)Grill:• Preheatgrilltohigh.• Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Cookoverhighheat4-6minutesper side until internal temperature is 160ºF. Broil: • Preheatbroiler.• Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Placeonbroilerpanontopovenrack. Broil for 4-6 minutes per side until internal temperature reaches 160ºF.Bake: • Preheatovento400ºF. • Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Placeonabakingsheet.• Cookfor20-25minutesuntilinternal temperature reaches 160ºF.Pan Saute: • Preheat1Tbsp.ofcookingoilinpan on medium heat for 2-3 minutes. • Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Placeinhotpan,cookfor6-7minutes per side, until internal temperature reaches 160ºF.

Boneless Pork Chops (thaw in refrigerator)

Grill: • Removeporkchopsfrompackage.• Patdryandseasonasdesired.• Cookovermediumheatforapproxi- mately 4-7 minutes per side, until internal temperature reaches 160ºF.Broil:• Removeporkchopsfrompackage.• Patdryandseasonasdesired.• Placeonbroilerpan3-4inchesfrom heat source. • Broilfor4-7minutespersideuntil internal temperature reaches 160ºF.

Pan Saute:• Preheat1Tbsp.ofoilinpanon medium heat for 2-3 minutes.• Removeporkchopsfrompackaging.• Placeinhot pan, cook for 6-7 minutes per side until internal temperature is 160ºF.Contact Grill:• Seasonthawedchops.• Grill4-5minutesfor4oz.chop; 5-6minutesfora5oz.chop; 6-7 minutes for a 6 oz. chop.

Polynesian Pork Chops(thaw in refrigerator)

Grill:• Preheatgrilltohigh.• Removeporkchopsfrompackaging and pat dry.• Grilloverhighheat3-4minutesper side, until internal temperature reaches 160ºF.Broil:• Preheatbroiler,positioningtoprack 3-4 inches from broiler.• Removeporkchopsfrompackaging and pat dry.• Placeon broiler pan on top oven rack. Broil for 3-4 minutes per side, until internal temperature reaches 160ºF.Pan Saute:• Preheat1Tbsp.ofcookingoilin saute pan on medium heat for 2-3 minutes.• Removeporkchopsfrompackaging and pat dry.• Placepork chops in hot pan. Cook for 4-5 minutes per side or until internal temperature reaches 160ºF.

Pork

Pork

Omaha Steaks Fish Cooking ChartThe cooking times below are in minutes, unless noted and based on fully thawed products. All times are approximate. Cook until meat is opaque throughout without over cooking.

Broil or Grill: Preheat broiler or grill. Brush the fish with melted butter or oil; season as desired. Pan Saute: Preheat 1 tsp. of cooking oil per portion over high heat. Season as desired. Carefully place fish in pan; refer to cooking times below as reference.Bake: Preheat oven to 400ºF. Brush the fish with melted butter or oil, season as desired. Place fish on baking sheet. Refer to cooking times below.

60-70 sec

3-4 min

4-5 min

1-2 min

5-6 min

3-4 min

3-4 min

3-4 min

80-90 sec

4-5 min

5-6 min

2-3 min

6-7 min

4-5 min

4-5 min

4-5 min

60-70 sec

3-4 min

4-5 min

1-2 min

5-6 min

3-4 min

3-4 min

3-4 min

N/A

10-12 min

12-14 min

10-11 min

14-16 min

10-12 min

10-12 min

10-12 min

First Side After Turning First Side After Turning Bake 400°F

Wild Salmon Fillets with Napa Cabernet Glaze

4 (6 oz.) Omaha Steaks Wild Salmon Fillets, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 1/4 cup Red Wine 2 oz. Omaha Steaks Napa Cabernet Glaze, frozen• Preheatsautepanovermediumheat with small amount of oil.• Removeplasticwrapfromfrozen glaze and slice in half. Cut 2 ounce portion of glaze into 4 – approximately 3/4”slices.• SeasonwithAllNaturalSeasoning.

• Placesalmon in saute pan and cook for 4-5 minutes, flip and continue cooking for 3-4 minutes.• Addredwinetopantodeglaze,cook briefly to reduce wine.• Removesalmonfrompanandplace on serving plate, turning off heat.• Addglazedirectlytothehotpan drippings and wine.• Stiruntiljustmeltedandpoureven amounts over each salmon fillet.

Make your Boneless Pork Chops something special by finishing with

one of our delicious glazes.



Broil or Grill Pan Saute Oven

Ahi Tuna - Medium Rare 80-90 sec

Ahi Tuna Steaks 4-5 min

Halibut Fillets 5-6 min

Orange Roughy Fillets 2-3 min

Mahi Mahi Steaks 6-7 min

Salmon Fillet, Marinated 4-5 min

Salmon Fillets, Wild 4-5 min

Swordfish Steaks 4-5 min

2726

Pork Chops

Bacon-Wrapped Boneless Pork Chops

(thaw in refrigerator)Grill:• Preheatgrilltohigh.• Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Cookoverhighheat4-6minutesper side until internal temperature is 160ºF. Broil: • Preheatbroiler.• Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Placeonbroilerpanontopovenrack. Broil for 4-6 minutes per side until internal temperature reaches 160ºF.Bake: • Preheatovento400ºF. • Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Placeonabakingsheet.• Cookfor20-25minutesuntilinternal temperature reaches 160ºF.Pan Saute: • Preheat1Tbsp.ofcookingoilinpan on medium heat for 2-3 minutes. • Removeporkchopsfrompackaging.• Patdry,seasonasdesired.• Placeinhotpan,cookfor6-7minutes per side, until internal temperature reaches 160ºF.

Boneless Pork Chops (thaw in refrigerator)

Grill: • Removeporkchopsfrompackage.• Patdryandseasonasdesired.• Cookovermediumheatforapproxi- mately 4-7 minutes per side, until internal temperature reaches 160ºF.Broil:• Removeporkchopsfrompackage.• Patdryandseasonasdesired.• Placeonbroilerpan3-4inchesfrom heat source. • Broilfor4-7minutespersideuntil internal temperature reaches 160ºF.

Pan Saute:• Preheat1Tbsp.ofoilinpanon medium heat for 2-3 minutes.• Removeporkchopsfrompackaging.• Placeinhot pan, cook for 6-7 minutes per side until internal temperature is 160ºF.Contact Grill:• Seasonthawedchops.• Grill4-5minutesfor4oz.chop; 5-6minutesfora5oz.chop; 6-7 minutes for a 6 oz. chop.

Polynesian Pork Chops(thaw in refrigerator)

Grill:• Preheatgrilltohigh.• Removeporkchopsfrompackaging and pat dry.• Grilloverhighheat3-4minutesper side, until internal temperature reaches 160ºF.Broil:• Preheatbroiler,positioningtoprack 3-4 inches from broiler.• Removeporkchopsfrompackaging and pat dry.• Placeon broiler pan on top oven rack. Broil for 3-4 minutes per side, until internal temperature reaches 160ºF.Pan Saute:• Preheat1Tbsp.ofcookingoilin saute pan on medium heat for 2-3 minutes.• Removeporkchopsfrompackaging and pat dry.• Placepork chops in hot pan. Cook for 4-5 minutes per side or until internal temperature reaches 160ºF.

PorkP

ork

Omaha Steaks Fish Cooking ChartThe cooking times below are in minutes, unless noted and based on fully thawed products. All times are approximate. Cook until meat is opaque throughout without over cooking.

Broil or Grill: Preheat broiler or grill. Brush the fish with melted butter or oil; season as desired. Pan Saute: Preheat 1 tsp. of cooking oil per portion over high heat. Season as desired. Carefully place fish in pan; refer to cooking times below as reference.Bake: Preheat oven to 400ºF. Brush the fish with melted butter or oil, season as desired. Place fish on baking sheet. Refer to cooking times below.

60-70 sec

3-4 min

4-5 min

1-2 min

5-6 min

3-4 min

3-4 min

3-4 min

80-90 sec

4-5 min

5-6 min

2-3 min

6-7 min

4-5 min

4-5 min

4-5 min

60-70 sec

3-4 min

4-5 min

1-2 min

5-6 min

3-4 min

3-4 min

3-4 min

N/A

10-12 min

12-14 min

10-11 min

14-16 min

10-12 min

10-12 min

10-12 min

First Side After Turning First Side After Turning Bake 400°F

Wild Salmon Fillets with Napa Cabernet Glaze

4 (6 oz.) Omaha Steaks Wild Salmon Fillets, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 1/4 cup Red Wine 2 oz. Omaha Steaks Napa Cabernet Glaze, frozen• Preheatsautepanovermediumheat with small amount of oil.• Removeplasticwrapfromfrozen glaze and slice in half. Cut 2 ounce portion of glaze into 4 – approximately 3/4”slices.• SeasonwithAllNaturalSeasoning.

• Placesalmon in saute pan and cook for 4-5 minutes, flip and continue cooking for 3-4 minutes.• Addredwinetopantodeglaze,cook briefly to reduce wine.• Removesalmonfrompanandplace on serving plate, turning off heat.• Addglazedirectlytothehotpan drippings and wine.• Stiruntiljustmeltedandpoureven amounts over each salmon fillet.

Make your Boneless Pork Chops something special by finishing with

one of our delicious glazes.



25

Sole Almondine(do not thaw)Bake:

• Preheatovento450ºF. • Placedesirednumberofportionsin a pan with the almond side up and bake, uncovered for approximately 25 minutes or until the center of fillet flakes easily.

Stuffed Sole with Scallops & Crabmeat and Stuffed Sole

with Shrimp & Garlic (do not thaw)Bake:

• Preheatovento375ºF. • Placedesirednumberofportionsin a baking dish. Add approx. 2 Tbsp. of water in bottom of pan to prevent splattering and burning. • Bake,uncovered,forapproximately 30- 40 minutes. For additional flavor, use white wine as a substitute for water.Microwave: • Placetwofrozenportionsinan appropriate dish. Add 2 Tbsp. of water to dish. Cover with plastic wrap, venting one corner. • Cookonhighforapproximately 5 1/2 minutes.

Sugar Cane Shrimp Skewers

(thaw in refrigerator)Pan Saute: • Preheatsmallamountofoilina non stick skillet over high heat.• Removethawedshrimpskewersfrom packaging, season as desired and then carefully place shrimp in hot skillet.• Cookfor1-11/2 minutes on each side or until shrimp is opaque throughout.Broil: • Preheatbroiler.• Remove thawed shrimp skewers from packaging, season as desired and place on broiler pan on top rack of oven.• Broil3-4minutesoneachsideoruntil shrimp is opaque throughout.*See next column for grilling instructions.

28

Pork Entrees

BBQ Pulled PorkFROM FROZEN:Microwave:• Placecoveredtrayinmicrowaveand heat on high for 6-8 minutes. • Letstand1-2minutes.• Carefullypeelbackfilm.Stirwell and serve.FROM THAWED:Stovetop:• Removethawedpulledporkfrom packaging and place in saucepan. • Heatovermediumheatwhilestirring constantly for 5-6 minutes.

BratwurstGrill:• Grillthawedbratwurstover medium heat for 8-10 minutes, turning constantly while on grill.Pan Saute:• Heatthawedbratwurstinaskillet over medium heat for 12-14 minutes, turning over until brown.Boil:• Bring11/2 quarts of water to a boil in a medium sized pot.• Removedesirednumberofbratwurst frompackaging;putinboilingwater.• Boilfor 12-14 minutes if thawed and 14-16 minutes if frozen.Microwave: • Foronebratwurst,microwaveon high for 2-21/2 minutes from frozen or 1-11/2 minutes from thawed.

Cuban Mojo Pork Tenderloin

(thaw in refrigerator)Grill or Broil:• Preheatgrillorbroiler.• Removethawedtenderloinsfrom packaging before grilling.• Grillorbroil12 minutes, turning to sear edges. Cook to an internal temperature of 155ºF.• Removefromgrillorbroilerandlet rest 2 minutes. Internal temperature will continue to rise to 160ºF.

Gourmet FranksBoil: • Fromfrozenorthawed,boilfranks for 8-10 minutes.Grill: • Grillfranksovermediumheatuntil brown on all sides. Frozen franks will cook in approximately 15 minutes. Thawed franks take about 8 minutes.Microwave: • Placefrankonamicrowavesafeplate.• Coverwithapapertowel. • Cookonhigh.One frozen frank will heat in 11/2 -2 minutes. One thawed frank will take 1 minute.

Italian SausageBoil:• Bring11/2 quarts of water to a boil in a medium sized pot.• Removedesirednumberofsausages frompackaging;putsausagesin boiling water.• Boilfor8-10minutesifthawed or 10-12 minutes if frozen.Grill:• Preheatgrilltomediumheat.• Removesausagesfrompackaging.• Grillovermediumheatapproximately 6-8 minutes from thawed and about 12-15 minutes from frozen.Microwave: • Removesausagesfrompackaging.• Placeonamicrowavesafeplate.• Coversausageswithapapertowel.• Microwaveonhighfor1minutefrom thawed and about 11/2 -2 minutes from frozen.

Lemon Chipotle Pork Tenderloin

(thaw in refrigerator)Sear Roast:• Preheatovento350ºF. • Heat2Tbsp.ofoilinalargepan over high heat. • Placetenderloinsinpan,turning about every 2 minutes to sear edges. Remove from pan and place on a medium sized baking sheet. • Roastuntilaninternaltemperature is 155ºF, about 45 minutes. Remove from oven and let rest 2 minutes.

Grill: • Preheatgrillonhigh.• Remove thawed shrimp skewers from packaging, season as desired and brush with a small amount of cooking oil.• Grill2-3minutesoneachsideoruntil shrimp is opaque throughout.

Tempura Shrimp(do not thaw)Bake:

• Preheatovento450ºF. • Placethedesirednumberofshrimp on foil lined baking pan. Bake in the oven for 14-16 minutes.

Tortilla Crusted Tilapia(do not thaw)Bake:

• Preheatovento400ºF. • Placetilapiaonfoillinedbaking sheet leaving 3-4 inches in between each portion. • Bakefor22-25minutes.

Tortilla Encrusted Tilapia Tacos 4 Omaha Steaks Tortilla Encrusted Tilapia Fillets 8-6 inch Corn or Flour Tortillas or Tostadas, warmed 1 medium Onion, diced 1 large Tomato, diced 12-14 sprigs Cilantro, chopped 1 Jalapeno, chopped (optional) 2 Limes, cut into quarters 1 head Iceberg Lettuce, shredded 2 cups Cheddar Cheese, shredded 1 Avocado, sliced To Taste Salt, Pepper & Garlic

• Preheatovento400ºF. Place tilapia on a foil lined baking sheet and bake for 22-25 minutes.• Meanwhile,inabowl combine, onion, tomato, cilantro and jalapeno. Season to taste with salt, pepper and garlic. Add the juice of one lime and mix well to make Pico de Gallo.• Whentilapiaisfullycooked,usinga sharp knife, chop into small pieces. • Oneachtortillaplacechoppedtilapia, top with Pico de Gallo, lettuce, cheese and avocado. Add lime, if desired.

Seafood

M

M

M

M

M

M

24

Broil or Grill:• Preheatbroilerorgrillandremove thawed tenderloins from packaging.• Grillorbroil14-17minutes,turning to sear edges. Cook to an internal temperature of 155ºF. • Removefromgrillandletrestabout 2 minutes. Internal temperature will rise to 160ºF.

Polish Sausage(thaw in refrigerator)Boil:

• Bring11/2 quarts of water to a boil in a medium sized pot. • Removedesirednumberofsausages from packaging;putinboilingwater.• Boil for 8-10 minutes if thawed or 10-12 minutes if frozen.Grill:• Preheatgrilltomediumheat.• Remove sausages from packaging.• Grill over medium heat approximately 6-8 minutes from thawed and about 12-15 minutes from frozen.Microwave:• Remove sausages from packaging. • Placeonamicrowavesafeplate.• Coversausageswithapapertowel.• Microwaveonhighfor1minute from thawed and about 11/2 to 2 minutes from frozen.

Pork Loin Ribs with Barbeque Sauce, Smoked

(do not thaw)Bake:• Preheatovento325ºF. • Run sealed package under cold water 10 seconds to release film. • Removeribsandsaucefromthe package and wrap in foil. • Place in a pan on center rack of oven and heat for 60-70 minutes. Bake – Tender Restaurant Style: If you like meat that falls off the bone,trythismethod:• Preheatoventoabout350ºF. • Removeribsandsaucefromthe package and place on a foil sheet. • Add 3 Tbsp. water to the foil and tightly crimp the foil to seal.• Place on a baking sheet and bake for approximately 70-80 minutes.

Microwave: • Removefrozenribsfrompackageas directed and place meat side up in a microwave safe dish. Cover with plastic wrap, venting one corner. • Heatonhighfor5-6minutesandflip halfway through cooking time.Grill - Quick Method:• Preheatgrilltohigh.• Runsealedpackageundercoldwater for 10 seconds to release film.• Removefrompackage,wrapinfoil.• Heatongrillfor23-25minutes flipping halfway through (10-12 minutes if thawed).

Pork Tenderloin Chateaubriand (thaw in refrigerator)

Bake:• Preheatovento425ºF. • Removefrompackage.• Brushlightly with oil if desired. • Seasonandplaceuncoveredin roasting pan. • Bakefor25-30 minutes, turning halfway through cooking. • Cooktoaninternaltemperatureof 155ºF. Remove from oven & let rest 2 minutes. Internal temperature will continue to rise to 160ºF. Grill:• Preheat grill to medium heat.• Removetenderloinsfrompackaging and place on plate. • Brush lightly with olive oil on all sides and season as desired. • Placeonpreheatedgrill.Cook tenderloins for 20-30 minutes, turning as needed to sear chateaubriand edges. • Removewheninternaltemperature reaches 160ºF.

Mediterranean Crusted Salmon Fillets

(do not thaw)Bake:• Preheatovento400ºF. • Placethesalmonfilletsonfoillined baking sheet leaving about 3-4 inches between each portion of salmon. • Bakefor25-28minutes.

Pacific Rim Shrimp(thaw in refrigerator)

4 each Sugar Cane Shrimp Skewers 1 (4 oz.) Pacific Rim Sesame GlazePan-Fry:• Removeplasticandslice frozen glaze into 8 slices.• Preheatsmallamountofoilinanon stick skillet over high heat.• Removethawedshrimpskewersfrom packaging, season as desired and then carefully place in hot skillet.• Cookfor1- 11/2 minutes on each side or until shrimp is opaque throughout.• Addglazeslicestopanforthelast 30 seconds of cooking and allow to melt.• Plateshrimpskewersandpourmelted Pacific Rim Glaze over the top.Broil or Grill:• Preheat broiler or grill.• Remove plastic and slice frozen glaze into 8 even slices.• Removethawedshrimpskewersfrom packaging, season as desired and care fully place on broiler pan on top rack of oven.• Broil3-4minutesoneachside,grill 2-3 minutes on each side or until the shrimp is opaque throughout.• Meanwhile,meltglazeinasmall saucepan over medium heat while stirring or in the microwave using a microwave safe dish on high for 1 minute.• Platetheshrimpskewersandpour melted glaze over the top.

Parmesan Crusted Trout Fillets(do not thaw)Bake:

• Preheatovento400ºF. • Removetroutfrompackagingand place on a foil lined baking sheet; leave 2-3 inches between pieces.• Bakeforabout16-18minutes.

Pub-Style Cod Fillets(do not thaw)Bake:

• Preheatovento425ºF. • Placecodportionsinasinglelayer on a foil lined baking sheet. Bake for 18-20 minutes. Turn halfway through cooking time for crisper pub-style cod fillets.

Shrimp Cakes(thaw in refrigerator)

Stovetop:• Melt11/2 Tbsp. butter in medium nonstick skillet on medium-low to medium heat. • Usingaspatula,carefullyplace desired number of cakes in the melted butter. • Sauteforapproximately 3 minutes per side. These cakes have a delicate texture, so they will take some care in handling. Serve 1-2 per person.

Snow Crab Claws(fully cooked)

Thaw in refrigerator for approximately 8 hours. Serve with cocktail sauce or use as a starter for your favorite seafood salad. To serve warm as an entree, baste with seasoned butter and then grill over medium heat or oven broil only enough to heat. To pan fry, saute in butter, cook only enough to heat.

29

Pork

M



Chef’s Tip: For extra flavor substitute Lemon Parsley Butter Sauce for the

butter when preparing the Champagne Crab Cakes and Shrimp Cakes.

M

For a more upscale presentation, slice the cooked Pork Tenderloin thinly

and fan out on the serving plate.

2330

Spiral Sliced HamThaw in refrigerator for 2-4 days. Ham is fully cooked making it possible to serve directly from the refrigerator. Bake:• Preheat oven to 325ºF. • Removehamfrompackagingandfoil.• Placehamcutsidedownonafoil lined, raised edge baking pan.• Heatuncovered for 60-75 minutes for entire ham. • Forsmallerportions,coverwithfoil and heat 10 minutes per pound. A full ham serves 10-12.

Smoked Boneless Ham(thaw in refrigerator)

Bake:• To serve warm, place the thawed ham in a preheated 350ºF oven, cover tightly and heat about 35-40 minutes. • Ham may be sliced and served cold. Serves 4-6.

*See page 42 for our delicious Cranberry Orange Sauce and other great recipes.

Microwave: • Placefrozentilapia,withpackaging intact, on microwave safe dish. • Defrostfor7-8minutes,fliphalfway through cooking. • Removefrompackagingandplace on microwave safe dish. Cover with plasticwrap;ventingonecorner.• Cookonhighfor2-3minutes. Tilapia should then be white on the outside and opaque on the inside.FROM THAWED:Thaw in refrigerator.Bake: • Preheatovento400ºF. • Removethawedtilapiafromthe packaging. Place on a baking sheet. • Bake for 13-16 minutes. Microwave: • Removetilapiafrompackaging.• Placeonamicrowavesafedish. Coverwithplasticwrap;venting one corner. • Cookonhighfor2-3minutes.

Lobster Tails(Cold Water | Warm Water)

FROM FROZEN:Do not thaw.Stovetop:• Bring2quartsofwatertoboilin a large saucepan. • Removeplasticwrapfromfrozen tails and place in boiling water. • Returntoboiling,reduceheatto a simmer and cook tails 12-15 minutes until color is opaque. • Draintails.• Toserveinshell,removeunderside membrane by cutting along each side, pull to remove membrane. • Toremovefromshell,cutaway underside membrane and insert fingers between shell and meat at heavy end and work meat loose from the shell. Serve with melted butter if desired.Microwave: • Removeplasticwrapfromfrozen tails and place in a microwave safe baking dish. Cover dish with plastic wrap, venting one corner.

Curried Lamb Chops(serves 4-6)

4-6 Omaha Steaks Lamb Rib Chops or Lamb Loin Chops 1/3 cup lemon juice 1/4 cup onion, finely chopped 1/2 tsp. Curry Powder 1/2 tsp. Lemon Pepper 1/4 tsp. ground Cumin 1/4 tsp. ground Cardamom 1/4 tsp. ground Ginger• Place lamb chops in glass dish. • Inamixingbowl,combine remainingingredients;mixwell. Pourmarinadeoverlamb;cover and then refrigerate. • Marinate6to24hours;turnthe lamb chops occasionally.• Broil4inchesfromheatsourceor grill 5 minutes on each side or to desired degree of doneness.• Removefrombroilerorgrill.• Letsit5minutesbeforeserving.

Leg of Lamb Roast(thaw completely in refrigerator)

Bake:• Preheatovento350ºF.• Seasonthawedroastasdesired.• Placeroastonanelevatedwireroasting rack in a roasting pan with fat side up.• Bakeuncovered for 1 hour and 50 minutes to 2 hours for rare to medium rare, or bake 2 hours and 30 minutes to about 2 hours and 45 minutes for medium to medium well-done.• Removefromoven.• Letrest10-15minutesbeforeslicing *For Sear Roasting method see p. 31.

VEAL/LAMB COOKING GuIDE

Internal Temp.Medium Rare . . . . . . . . . 130°F-140°FMedium . . . . . . . . . . . . . 140°F-150°F

Lamb cooked to medium rare is optimum doneness for eating.

• PlaceinmicrowaveandDEFROST for 9 minutes, flipping halfway through thawing time. • Fliptails,coverandventonecorner.• Cookonmediumfor6-7minutes. Let stand one minute. Remove from microwave and prepare for serving.To serve in shell, remove the underside membrane by cutting along each side of tail, pull to remove membrane. To remove from shell, cut away underside membrane and insert fingers between shell and meat at heavy end and work the meat loose from the shell. Bake:• Preheatovento450ºF. • Removetailfromplasticandwrap each tail tightly in heavy-duty aluminum foil before baking. • Placeonbakingsheetinovenon center rack. Bake 40 to 45 minutes. • Removefromovenandprepareas above for serving.FROM THAWED:Thaw in refrigerator.Broil: • Preheatbroilerandpositiontop rack 3-4 inches from broiler. • Usingscissors,cutthemembrane covering the underside and remove. • Cutthemeatandtheshellofeach tail in half lengthwise with a sharp heavy knife or to butterfly, cut tails down through middle of hard shell with a sharp knife. Cut through flesh but not underside membrane. Hold tail in both hands and open flat, butterfly style. • Brushlightlywithbutteroroliveoil.•Placelobster tails on broiling pan, shell side down. • Placeunderbroilerandbroilfor6-7 minutes until meat color is opaque. Grill: • Preheatgrilltomedium.• Butterflytailsbycuttingdown through middle of the hard shell lengthwise with a sharp knife. Cut through flesh but not underside membrane. Hold tail and open flat. • Brushlightlywithmeltedbutter.• Placefleshsidedownongrilland cook for 7-9 minutes, flipping when necessary if flare ups occur.

Seafood

Veal & LambM

Recommended internal temperature for precooked smoked meats is 140ºF.

PORK COOKING GuIDEInternal Temperature for medium doneness is 160ºF. Correctly cooked pork is juicy and ten-

der with a slight blush of pink in the center.

3122

Coconut Shrimp(do not thaw)

Bake:• Preheatovento400ºF. • Placedesirednumberofshrimpon foil lined baking sheet. Bake for about 14-16 minutes.

Flash Seared Ahi Tuna with Apricot Mango Wasabi Sauce

4 Omaha Steaks Ahi Tuna Steaks, thawed 1 Tbsp. cooking oil 4 tsp. Omaha Steaks Blackened Seasoning 4 Tbsp. Omaha Steaks Apricot Mango Wasabi Sauce • Heat1Tbsp.ofcookingoilinlarge saute pan over high heat.• Seasonahitunasteakswith1/2 tsp. of Omaha Steaks Blackened Seasoning on each side.• Placesteaksinhotpan.Cookfor 60-90 seconds on each side or until seared. Thicker portions may take slightly longer.• Removesteaksfrompan.Sliceeach steak thinly, fanning out on plates.• Add1Tbsp.OmahaSteaksApricot Mango Wasabi Sauce to each plate. Serves 4.

Jumbo Shrimp(Fully Cooked)

Quick Thaw:• Removeshrimpfrombagandthaw in a large bowl of cold water for approximately 10-20 minutes.• Rinsewellanddrain.Overnight Thawing:• Placeshrimpinstrainer,withplate underneath the strainer.• Thawinrefrigeratorovernight.• Rinsewellanddrain.

Refrigerate if not using immediately. Serve with cocktail sauce, if desired. Use within 24 hours of thawing.

King Crab Legs(Fully Cooked)

To serve cold, thaw in refrigerator for approximately 6-8 hours or remove from packaging and place crab legs directly in a sink filled with cold water for 20 minutes.Drain and serve.FROM FROZEN:Stovetop:• Placefrozencrablegsinsteamerorin a pot of boiling water. Cover and heat for approximately 5 minutes. • Drainandserve.Microwave:• Place6crablegsinamicrowavesafe dish, cover with plastic wrap.• Defrostfor10minutes.• Microwaveonhighfor2minutes. Serve 1/2 to 3/4 lb. per person. ChefTip:Servechilledcrablegswithfresh lemon and Omaha Steaks Cocktail Sauce. Serve hot crab legs with Omaha Steaks Lemon Parsley Butter Sauce.

Lemon Peppered Catfish Fillets

(do not thaw)Bake: • Preheatovento400ºF. • Placefilletsinfoillinedorgreased raised edge uncovered baking pan. • Bakeapproximately25-30minutes.Microwave: • Placeonefilletinmicrowavesafe dish. Cover dish with plastic, venting one corner.• Cookonmedium/high6-7minutes. For 2 fillets, cook 10-12 minutes.

Lemon Peppered Tilapia Fillets

FROM FROZEN:Do not thaw. Bake: • Preheatovento400ºF.• Removefrozentilapiafrompackaging.• Place on a baking sheet. • Bakeintheovenfor25-30minutes.*Microwave and from thawed instructions on page 23.

Veal Parmigiana 4 Omaha Steaks Breaded Veal Patties 10 oz. Marinara Sauce, warmed 1/4 cup cooking oil 1 cup mozzarella cheese, grated 1/4 cup Parmesan cheese, grated 2 tsp. Italian parsley, minced

• Inalargenonsticksautepan,heat oil over medium heat.• AddthawedOmahaSteaksBreaded Veal Patties to hot oil.• Brownpattiesfor3-4minutes.• Flippattiesandsprinklewith mozzarella cheese. Cover pan. • Cookpattiescoveredforan additional 2-3 minutes or until cheese is melted.• Removefrompan;putonplates.• Pourmarinarasauceequallyover veal patties. Sprinkle each patty with Parmesan cheese and parsley. Serves 4.

Veal Patties, Italian Breaded(thaw in refrigerator)

Pan Saute:• Preheat1Tbsp.ofoilperpattyover medium heat. Brown first side for approximately 3 minutes. • Turn patty over and brown for approximately 21/2 minutes. Bake:• Preheatovento375ºF. • Linearaisededgebakingsheetwith foil. Spray lightly with cooking oil. • Placeveal patties on baking sheet.• Bakeuncoveredfor25-30minutes. (Pleasenote:Pattieswillnotbeas golden brown as if pan sauteed.)

Sear Roasting:• Preheatovento250ºF.• Seasonthawedroastasdesired.• Heat1/4 cup of cooking oil in a large nonstick saute pan over high heat.• Carefullyplaceroastinpantosear. Sear all sides for 2-3 minutes each.• Placeroastonanelevatedwire roasting rack in a roasting pan with the fat side up.• Roastfor2hours45minutesto3 hours for rare to medium rare, or roast 3 1/2 -4 hours for a medium to medium well-done roast.• Removefromoven.Letrest10-15 minutes before slicing and serving.

Loin Lamb Chops (thaw in refrigerator)

For grilling or broiling instructions, referto the Steak Cooking Chart on page 18.

Rack of Lamb (thaw in refrigerator)Bake:

• Preheatovento400ºF. • Removematerialcoveringbones.• Rubthelambwithgarlic,butter, salt and pepper and put it on a rack in a shallow pan. • Roastforapproximately35-40 minutes to reach 130ºF-140ºF (for medium rare doneness). • Transfertoahotplatter,sprinkle with chopped parsley as garnish.• Letrest5 minutes before carving. • Carveparalleltothebones,making chops. Spoon the pan juices over the meat. The rack of lamb serves 2-3.

Seasoned Boneless Leg of Lamb

(thaw in refrigerator)Bake:• Preheatovento350ºF. • Removefrompackageandplacein roasting pan. • Roastuncoveredfor1-11/2 hours for medium rare. Remove from oven and let rest for 5-10 minutes. • Removenettingbeforecarving.

Veal &

Lamb

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For wine selection Lamb usually pairs best with a fine Merlot and Veal goes very well with a Sauvignon Blanc or a

dry Riesling variety.

2132

Bacon-Wrapped ScallopsCaution: Contains a wooden toothpick. Remove toothpicks prior to consuming.

FROM THAWED:Stovetop: • Thawscallopsbyplacingthefilm covered tray in sink filled with cold water for about 10-15 minutes or overnight in the refrigerator.• Preheat1tsp.ofcookingoilin large nonstick saute pan on medium high. • Removescallops from package.• Add thawed scallops to pan. Cook for 3-4 minutes. • Carefullyflipthescallopsover and cook for 3 minutes.FROM FROZEN:Bake: • Preheatovento400ºF. • Removeplasticfilmfromtray and place on baking sheet.• Placeonthecenterovenrack. Bake for 18-22 minutes.

Butterflied Trout Fillets(do not thaw)

Broil:• Placefrozenfilletsonabroilerpan, skin side down. • Brushlightlywithmeltedbutter.• Broilfor9-10minutesuntilfillets flake easily using a fork. Microwave: • Placetwotroutfilletsinmicrowave safe dish. Cover with plastic wrap, venting one corner. • Defrostfor3minutes.• Cookonhighfor21/2 -3 minutes.

Cedar Plank Salmon Fillets(thaw sealed in refrigerator overnight)

FROM THAWED:Grill:• Carefullyremovefilmfromsalmon and plank and put on clean plate.• Immersecedarplankinwaterfor 1 hour before grilling.• Preheatgrilltohighthenturn down to medium for 15 minutes.• Placethawedsalmononsoaked cedar planks and place on grill. • Grill18-20minutes,withliddown. Check the plank occasionally and if edges start to catch fire, mist with water or move plank to cooler part of the grill. Use caution when removing the plank from the grill.• Carefullyremovesalmonfromplank and serve on clean plate. • Soak plank in water 1hour;discard.FROM FROZEN:Oven:• Preheatovento350ºF.• Remove film from salmon and film covering cedar plank. Place an empty pan on the lowest rack of the oven to catch dripping from salmon plank.• Place salmon on plank directly on the center rack of the oven.• Bakeforabout40-50minutes.• Carefullyremovesalmonfromplank and serve on a clean plate.• Soakplankinwater1hourbefore discarding.

Champagne Crab Cakes(thaw in refrigerator)

Stovetop:• Heat1-2Tbsp. of butter or oil in a medium saute pan over medium low to medium heat. • Carefullyremovecrabcakesfrom packaging and place in a pan. • Saute for 3-3 1/2 minutes per side or until golden brown.

BBQ Ranch Chicken Wraps(makes one wrap)

1 Omaha Steaks Oven Fried Chicken Tender 2 Tbsp. Ranch dressing ½ Tbsp. Omaha Steaks Barbeque Sauce 1 (8 inch) Tortilla ¼ cup Lettuce, shredded 2 Tbsp. Tomatoes, diced 2 slices Omaha Steaks Precooked Bacon, cooked crisp and crumbled 2 Tbsp. Cheddar cheese, shredded • Preparechickentendersaccordingto package directions and slice into pieces.• Combinedressingandbarbequesaucein small bowl. Spread evening over tortilla. • Coverthetortillawithlettuce,tomatoes, bacon and cheese. • Topwithchickentenderslicesandroll up tightly. Serve.

Breast of Chicken with Wild Rice

(do not thaw) Bake: • Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson foil lined, raised edge baking sheet. • Bakeuncoveredforapproximately 48 minutes or until internal temperature is 165ºF.

Breast of Chicken Kiev (do not thaw) Bake:

• Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson foil lined raised edge baking sheet. • Bake uncovered for approximately 40 minutes or until the internal temperature is 165ºF.

Breast of Chicken with Broccoli and Cheese

(do not thaw) Bake:• Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson a foil lined, raised edge baking sheet. • Bake uncovered for 36-40 minutes or until internal temperature is 165ºF.

Breast of Chicken Cordon Bleu

(do not thaw) Bake: • Preheatovento400ºF. • Removechickenfromcellowrap.• Placedesirednumberofportionson foil lined raised edge baking sheet.• Bakeuncoveredfor35-40minutes or until internal temperature is 165ºF.

Breast of Chicken with Artichoke & Parmesan

(do not thaw) Bake:• Preheatovento400ºF. • Removechickenfromthecello wrap. Place the desired number of portions on a foil lined baking sheet. • Bakeuncoveredapproximately45 minutes or until internal temperature is 165ºF.

Boneless Skinless Chicken Breast(thaw in refrigerator)

Broil or Grill: • Preheatbroilerorgrill.• Cookfor3-4minutespersideuntil internal temperature is 165ºF.Contact Grill: • Grill3-4minutesoruntilinternal temperature reaches 165ºF.*Bake & Pan Saute instructions on p.33.

Seafood

Perfectly cooked fish will be slightly translucent in the very center.

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Chicken Breast & Vegetable Skewers

(thaw in refrigerator)Grill: • Preheatgrillonhigh.• Removeskewersfrompackage.• Seasonasdesiredandgrillfor5-6 minutes per side or until internal temperature reaches 165ºF.Broil: • Preheatbroiler,positioningtop rack 3-4 inches from the broiler. • Removeskewersfrompackage.• Seasonasdesired.• Placeonbroilerpanontopovenrack. Broil for 5-6 minutes on each side or until internal temperature reaches about 165ºF.

Chicken in Pastry(do not thaw)Bake:

• Preheatovento425ºF. • Placedesirednumberofportionsin a lightly oiled or stick-resistant pan. • Beatoneeggwith1Tbsp.ofwater. Brush over the tops and sides of each individual pastry. • Bake,uncoveredfor40-45minutes or until golden brown color develops.

Chicken Tenderloin, Italian (do not thaw) Bake:

• Preheatovento450ºF. • Removedesirednumberoffrozen chicken tenderloins from bag and place on foil lined baking sheet allowing 1 inch or more between pieces. Use two baking sheets if necessary. • Bakeuncoveredforabout20-25 minutes or when internal temperature reaches 165ºF. Remove from oven.

Bake: • Preheatovento350ºF. • Seasonasdesired.Placethechicken breasts on a foil lined, raised edge baking sheet. • Bakefor20-25minutes.Theinternal temperature should reach 165ºF.Pan Saute: • Place1Tbsp.ofcookingoilina nonstick skillet over medium high heat. Add chicken breasts. • Cook4-6minutespersidereducing the heat to medium after flipping. The internal temperature should reach 165ºF. • Seasonasdesired.

Chicken Breasts, Pacific Rim Glazed

(serves four) 4 (4oz.) Omaha Steaks Boneless Skinless Chicken Breasts, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 2 oz. Omaha Steaks Pacific Rim Sesame Glaze, frozen• Preheatgrill.• Removeplastic wrap from frozen glaze and slice in half. Cut 2 ounce portion of glaze into 4- approximately 3/4”slices.• SeasonchickenbreastswithAllNatural Steak Seasoning and grill 3-4 minutes on first side.• Flipchickenbreasts and place one portion of glaze of each chicken breast. Cover grill and continue cooking for 3-4 minutes on second side. Serve.

Chicken Breast with Trio Mushroom

Bake:• Preheatovento400ºF. • Remove chicken breast from the packaging. • Place chicken on a foil lined, raised edge baking sheet. • Bake uncovered for approximately 40 minutes or until the internal temperature reaches 165ºF.

20

Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.

Sear Roasting – Preheat oven to 300˚F. Heat small amount of oil in a large ovenproof pan over high heat. Sear meat for 2-3 minutes on the first side or until well browned. Flip meat; then place in preheated oven.

Steak & Chop Cooking ChartThe cooking times below are in minutes and based on fully thawed steaks or chops.

Gas Grill – Preheat grill to high, reduce to medium heat prior to cooking.Charcoal Grill – Sear over red hot coals, finish over indirect heat.

Thickness 1” 1 1/4” 1 1/2” 1 3/4” 2 2 1/4” 2 1/2”

Rare First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 120˚- 130˚F After Turning 3-4 5-7 9-11 14-15 16-17 18-21 22-25 Medium Rare First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 130˚-140˚F After Turning 5-6 9-11 13-16 18-19 20-22 22-25 26-30 Medium First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 140˚-150˚F After Turning 8-10 12-15 16-19 23-24 24-26 26-30 32-38 Well Done First Side 2-3 2-3 2-3 2-3 2-3 2-3 2-3 160˚-170˚F After Turning 12-15 16-19 20-24 28-32 32-36 36-42 42-50

Thickness 1” 1 1/4” 1 1/2” 1 3/4” 2 2 1/4” 2 1/2”

Rare First Side 6 6 7 9 11 13 14 120˚- 130˚F After Turning 3-4 4-5 5-6 6-7 7-8 8-9 10-12 Medium Rare First Side 6 7 8 11 13 14 16 130˚-140˚F After Turning 4-5 5-6 6-7 8-9 9-10 10-12 11-14 Medium First Side 7 8 9 12 14 16 17 140˚-150˚F After Turning 5-6 6-7 7-8 9-10 11-12 12-14 14-16 Well Done First Side 9 10 12 14 18 19 20 160˚-170˚F After Turning 7-8 8-9 9-11 12-14 14-16 16-18 21-23

Private Reserve Grilling• Preheat grill on high, then reduce heat to medium. Lightly oil and season meat prior to cooking or grilling.* • Keep a spray bottle of water handy to tame

any unexpected flare-ups. Highly marbled meats are subject to flare ups.

• Test doneness of meat by using a kitchen thermometer or refer to the cooking guide on p.17 for steaks.

• Allow to rest 3-5 minutes for steaks & chops and 15-20 minutes for roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take into account for doneness.


Poultry

Private Reserve Sear Roasting• Preheat oven to 300˚F. Heat a small amount

of oil in a large ovenproof pan on high heat.• If desired, lightly oil and season* meat prior

to cooking.• Carefully place meat in pan and sear for 2-3

minutes on first side or until well browned. Flip meat and place pan on lower oven rack. • For roasts, sear all sides, then place on rack

in roasting pan. Use caution when removing pan from oven. Handle will be very hot; use oven mitts.

• Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.


* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.

POuLTRY COOKING GuIDEFor safety, all poultry products must

be cooked to a minimum internal temperature of 165°F as measured by use of a kitchen thermometer.

19

Chicken Tenderloins,Oven Fried(do not thaw)Bake:

• Preheatovento450ºF.• Removedesirednumberoffrozen tenderloins from bag and place on a foil lined baking sheet allowing 1 inch or more between pieces. If necessary, use two baking sheets.• Bake, uncovered, for 20-25 minutes or internal temperature is 165ºF.

Duckling Breasts Sear Roast:• Preheatovento400ºF. • Removethawedducklingbreastsfrom the packaging, score skin by making a criss-cross pattern. • Seasonwithsaltandpepperasdesired.• Preheatoven-proofskilletonstove-top to medium. • Placeducklingskinsidedownfor approximately 8-10 minutes, until browned.• Turnduckingbreastsoverandcook 1-2 minutes. • Thenplaceskilletinpreheatedoven. Bake for 3-4 minutes or until the internal temperature reaches 165ºF. Let rest 2-3 minutes before slicing.

Duckling Breasts with Orange Sauce

(thaw in refrigerator)Bake: • Preheatovento375ºF. • Spreadoutducklingbreastsona lightly oiled broiler pan, prick skin and season with salt and pepper. • Roast,skinsideup,inovenfor approximately 25-30 minutes. Internal temperature should reach 165ºF.

Orange Sauce • Bringwatertoaboil in a small saucepan. Place pouch in boiling water and keep boiling 6-8 minutes. • Carefullyremovepouchfromwater, clip corner and pour over duckling or serve on the side.

Grilled Chicken and Brie Cheese Sandwich

1 Omaha Steaks Boneless Skinless Chicken Breast Sprinkle Omaha Steaks All Natural Steak Seasoning 1 French Baguette 1 Tbsp. Mayonnaise 2 oz. Brie Cheese ¼ cup Sauteed Onions ½ cup Chicken Au Jus (Chicken bouillon and water.)• Trimthetopandbottomoffthe baguette to create a flat surface area. Cut the baguette into 5 inch long section. Then slice each piece in half horizontally.• Placebriecheeseonbottomslice.• Spreadmayonnaiseontheoutsideof the baguette, to enhance browning.• Placebaguetteongrillorinpanto toast the outside.• SeasonchickenwithAllNatural Steak Seasoning.• Grill,broilorpan-frychickenuntil the internal temperature is 165ºF.• Whilecooking,sautetheonions.• Slice the chicken and place on baguette. Top with onions. • Cutinhalfandservewithhotchicken au jus for dipping.

Grilled Chicken Breasts with Fresh Mango Salsa

8 Omaha Steaks Boneless Skinless Chicken Breasts, thawed 2 Tbsp. Omaha Steaks All Natural Steak Seasoning Mango Salsa (recipe on page 35)• SeasonthechickenbreastswithAll Natural Steak Seasoning.• Grill,broilorpan-fryuntilreaches an internal temperature of 165ºF.• Platechickenbreastsandtopwith fresh mango salsa.

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Omaha Steaks Roast Cooking ChartThe cooking times below are for fully thawed roasts.

Sear and Slow Roast Method – Preheat the oven to 250°F. Lightly oil and season roast.

Sear roasts in an oven proof pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to approximate cooking

times below. Allow 15-20 minutes resting time before slicing and serving.






Rib Roast 2 lb.

Rib Roast 4 lb.


Rib Roast 8 lb.

35-40 min

1-1 hr 5 min

1-1 hr 10 min






45-50 min






3 hrs 30 min– 4 hrs


1 hr 5 min –1 hr 10 min





2 hrs 45 min -3 hrs



1 1/2 hrs - 1 hr 35 min



1 hr 50 min - 2 hrs

1 hr 50 min - 2 hrs

3 hrs 30 min -4 hrs



Quick Roast Method* Preheat oven to 400ºF. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using times below. Allow 20-40 minutes resting time before slicing.

*Verify degrees of doneness by using a kitchen thermometer. Above times are approximate.






Rib Roast 2 lb.

Rib Roast 4 lb.


Rib Roast 8 lb.

22-24 min

30-35 min

45-50 min

50-55 min

50-55 min


2 hrs - 2 hrs 15 min


32-35 min

40-45 min




1 hr 45 min - 2 hrs



45-50 min

1 hr – 1 hr 15 min






3 hrs 30 min – 3 hrs 45 min

28-30 min

35-40 min

55-60 min

1 hr - 1 hr 5 min

1 hr - 1 hr 5 min




35

Mango Salsa1 cup Mango, peeled, seeded & diced¼ cup White Onion, diced1 Tbsp. Cilantro, finely chopped1 Tbsp. Lime Juice, fresh2 tsp. Jalapeno, finely minced2 Tbsp. Red Bell Pepper, seeded & diced¼ tsp. Kosher SaltCombine all ingredients in a mixing bowl and mix well. Serve on chicken breasts.

Mango Chicken Roulade(do not thaw)Bake:

• Preheatovento350ºF. • Brushorsprayrouladelightly with vegetable oil. • Bake uncovered for 1 hour 25 minutes to 1 hour 35 minutes or until internal temperature reaches 165ºF. Let stand 20 minutes. • Removenettingandsliceinto 1/2 inch slices. Serves 8-10.

Marinated Italian, Caribbean, Mediterranean,

Oven Roasted andSesame Chicken Breasts

These boneless, skinless chicken breasts are precooked. They can be thawed in the refrigerator, sliced and served cold.FROM FROZEN:Bake:• Preheattheovento400ºF. • Placeonfoillinedbakingsheet.• Heatforabout12-15minutes.Microwave:• Place chicken breasts in microwave safe dish. • Coverwithpapertowelandheat on high for 2-21/2 minutes.FROM THAWED:Bake: • Preheattheovento400ºF. • Placeonfoillinedbakingsheet.• Heatforabout8-10minutes.Microwave:• Placepiecesinmicrowavesafedish.• Coverwithpapertowelandheat on high for 1-11/2 minutes.

Broil or Grill: • Towarm,preheatyourbroileror grill. Warm for approximately 3 minutes per side.Contact Grill:• Grillforabout21/2 -3 minutes.

Oven Roasted Turkey Breast (thaw in refrigerator | fully cooked)

Bake: • Preheatovento350ºF. • Removefrompackagingandplacein a baking dish. Cover turkey with foil.• Bakefor40-50minutes.Cold Entrees:• Sliceandserve.

Smoked Boneless Turkey Breast

(thaw in refrigerator | fully cooked)Bake: • Preheatovento375ºF. • Carefullyremoveplasticandnetting.• Placeinasuitablebakingdish,and heat for 70 minutes or until the internal temperature reaches 165ºF.• Ifitisdevelopingadarkerbrown color than you wish, cover loosely with foil the last 30 minutes.

Whole Basted Turkey(thaw 3-4 days in refrigerator*)

Bake:• Preheatovento350ºF. • Removefromburlapandvacuum- sealed bag.• Placeturkeyincookingbagprovided, close with twister tie and place bag in a deep pan or roaster. • Puncture6-8holesintopofbag with fork. For extra browning or for crispness, slit top of bag for last 20-30 minutes of roasting. Turkey will take approximately 2 hours 45 minutes to 3 hours to bake. • The turkey has a pop up timer you can rely on. No seasoning is needed. *To ensure that your turkey is fully thawed, insert a thermometer into leg making sure that the temperature isn’t below 35ºF.

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Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using your kitchen thermometer.

Preheated Oven Broiler – place pan 2-3 inches away from the broiler heat source.

Omaha Steaks Cooking ChartThis chart is also found on the inside back cover of the Cookbook for your convenience.

The cooking times below are in minutes and based on using fully thawed steaks.

Gas or Red Hot Charcoal Grill – Preheat the grill on high. Lightly oil and season steaks. Refer to cooking times below. Allow 3-5 minutes resting time before serving. Apply finishing sauce or glaze if desired.

Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2”


Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2”


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Notes/Comments:

36 17

Parmesan Dijon Crusted Strip Loin

4 (10-14 oz.) Omaha Steaks Strip Loin Steaks, thawed ¼ cup Dijon Mustard 1 tsp. Kosher Salt ½ tsp. Black Pepper ½ cup Parmesan Cheese, grated 8 tsp. Italian Parsley, chopped

• CoatstripswithDijonmustard.• Sprinklebothsidesofsteakswithsalt and black pepper.• Sprinkleeachsideofsteakswith1 Tbsp. of grated parmesan cheese (may need to pat down cheese to make it stick to mustard).• Sprinkleeachsideofsteakswith1tsp. of chopped Italian Parsley.• Steakscanbegrilled,broiledorpan- sauteed to desired doneness.Tip:Steaksmaybepreparedonedayahead of time and stored in refrigerator until ready to cook.

Steak Au Poivre(recipe by the late James Beard)

2 (10 oz.) Boneless Strip Sirloins, thawed 1 Tbsp. Crushed or Ground Pepper 1 tsp. Oil 1 cup Armagnac, Cognac or Bourbon, warmed

• About30minutesbeforecooking, press about ½ Tbsp. per steak of crushed pepper into both steak sides, using the heel of your hand.• Inheavyskillet,heatoilonhighheat.• Searsteaksonbothsidesforabout 2 minutes each side.• Reduceheatandcooktodesired doneness. • Carefully add liquor to skillet and cook for 1 minute longer.• Removesteakstoahotplate,rinse pan with 1 tsp. of the same liquor and pour over steaks.

Sirloin Tips (thaw in refrigerator)

Pan Saute:• Removefrompackage,patdryandif desired, cut into smaller pieces.• Preheat1teaspoonoilinalargenon- stick skillet over medium high heat. • Addtipsandquicklysearfor4-6 minutes until well browned, turning once in skillet. Do not crowd meat.

Tuscan Balsamic Glazed Strip Loin Steaks

4 Omaha Steaks Strip Loin Steaks, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 2 oz. Omaha Steaks Tuscan Balsamic Glaze, frozen• Preheatgrill.• Removeplasticwrapfromfrozen glaze and slice in half. Cut 2 ounce portionofglazeinto4–¾”slices.• Seasonsteakswithseasoning.• Grillsteaksasdesiredonfirstside. Flip steaks and place one portion of glaze on top of each steak. Continue cooking to desired doneness.

Artichoke & Spinach Dip(do not thaw)

Bake:• Preheatovento400ºF. • Removefilmfromtray.• Placetraydirectlyontopovenrack.• Heatfor35-40minutes.Microwave:• Removetrayfrombox.Cut3small slits in film on tray. • Place in microwave and cook on high for 7 minutes. Remove film, stir well and return to microwave to cook on high for an additional 3 minutes. • Stirandletthediprest1minute before serving.

Buffalo Chicken Wings(do not thaw)

Bake:• Preheatovento350ºF. • Spreadfrozenchickenwingsonafoil lined baking sheet, leaving space between each piece. • Bakefor25-30 minutes.Microwave:• Place8frozenchickenwingsona microwavesafeplate;coverwitha paper towel.• Microwave on high for 3 minutes. • Flipoverwingsandheatonhigh for an additional 1-2 minutes. • Letrest 1 minute before serving.

NEW! Bull Wings(thaw in the refrigerator)

Pan Saute:• Preheat1teaspoonofoilinanon stick skillet over medium high heat. • RemovethawedBullWingsfrom packaging and place in hot skillet. • Quickly sear for 4-6 minutes until well browned or slightly blackened.

Broil:• Preheatbroiler.• RemovethawedBullWingsfrom packaging and place on broiler pan. • Broil for 2-3 minutes on each side.Grill:• Preheatgrilltohigh.• RemovethawedBullWingsfrom packaging. For best results place on skewers to grill bull wings.• Grillfor2-3minutesoneachside.

Chicken & Cheddar Bites(do not thaw)

Bake:• Preheatovento350ºF. • Linebakingsheetwithfoil.Place desired amount of appetizers on baking sheet leaving a 1-inch space between each piece. • Bakefor20minutes.• Caution:Stuffingwillbehot.Microwave:• Arrange5-6appetizersinacircle around the edge of a microwave safe plate. Place in microwave.• Heat for 1 minute on high. Let stand for 30 seconds. Heat an additional 30 seconds. Remove from microwave.• Caution:Stuffingwillbehot.

Filet Mignon Spring Rolls(do not thaw)

Bake:• Preheatovento400ºF. • Placespringrollsonafoillined baking sheet, leaving about 2 inches between pieces. • Bakefor20minutes.• Carefullyremovefromtheoven.• Letrest3 minutes before serving. • Caution:Fillingwillbehot.

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BEEF COOKING GUIDE Internal TemperaturesRare . . . . . . . . . . 120°F - 130°FMedium Rare . . . 130°F - 140°FMedium . . . . . . . 140°F - 150°FWell . . . . . . . . . . 160°F - 170°F*Ground Beef . . . 160°F*The United States Department of Agriculture recommends that ground beef be cooked to internal temperature of 160°F.Temperatures indicated are final for serving. Remove roasts from oven 5-10 degrees lower than these final temperatures to allow for the temperature rise in meat prior to serving.

Using Touch Method For Beef DonenessRare Soft & Wobbly FeelingMedium Rare . . . . Soft & Spongy FeelingWell-done . . . . . . Very Firm Feeling

3716

Steak DianeFor:OmahaSteaksFiletMignons

2 (6 oz.) Filet Mignons, thawed 1/8 tsp. salt 1/8 tsp. freshly ground pepper 2 Tbsp. butter 1 tsp. Dijon-style mustard 2 Tbsp. shallots, minced 1 Tbsp. butter 1 Tbsp. lemon juice 11/2 tsp. Worcestershire sauce 1 Tbsp. fresh chives, minced 1 tsp. brandy 1 Tbsp. fresh parsley, minced• Seasonbothsidesofsteakwithsalt and pepper. • Melt2Tbsp.butterinaheavyskillet; add mustard and shallots. • Sauteovermediumheat1minute.• Addsteaksandcookapproximately 3 minutes each side for medium rare. • Remove steaks to serving plate and keep warm. • Add into pan drippings 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. • Addbrandy;poursauceoversteaks.• Sprinkle parsley over the top. Serves 2.

Sear Roasted Filet MignonsThaw 5 oz. or 6 oz. Omaha Steaks Filet Mignons overnight in the refrigerator or use the quick thaw method of placing steaks in their vacuum packaging in a sink with cold water for 30 minutes. • Preheatovento450°F. • Removesteaksfromthevacuum packaging and season. • Heat 1 tablespoon olive oil over medium heat in a large ovenproof saute pan. • Whentheoilishot,addfiletstothe pan and sear until nicely browned, about 2 minutes on each side. • Placethesautepanintotheovenand roast 4-5 minutes for medium doneness.• Carefullyremovethehotpanfrom the oven, using a heavy duty hot pad.

Sirloin Steaks

Bacon-Wrapped Top Sirloins

(thaw in refrigerator) Caution: contains metal skewer. Don’t microwave. Refer to the Steak Cooking Chart on the inside back cover for the timing information. If desired, side sear steaks by using tongs to hold the cooked steaks on side over heat source to crisp bacon. Remove skewer prior to serving.

Mediterranean Sirloin Skewers

(thaw in refrigerator) Grill: • Preheatgrilltohigh.• Removeskewersfrompackage.• Grilloverhighheat for 4-5 minutes per side. Broil:• Preheatbroiler,positioningtoprack 3-4 inches from broiler. • Removeskewersfrompackage.• Placeonbroilerpanontopovenrack. Broil for 4-5 minutes on each side.

Pacific Rim Glazed Top Sirloins

4 each Omaha Steaks Top Sirloin Steaks, thawed 2 tsp. Omaha Steak All Natural Steak Seasoning 2 oz.Omaha Steaks Pacific Rim Sesame Glaze, frozen• Preheatgrill.• Remove plastic wrap from frozen glaze and slice in half. Cut 2 ounce portion glaze into 4 –approximately 3/4” slices.• Season steaks with All Natural Steak Seasoning.• Grillasdesiredonfirstside.Flipsteaks and place one portion of glaze on top of each steak. Continue cooking to desired degree of doneness on second side. Serves 4.

Pepper Jack Risotto Cakes(do not thaw)

Oven: • Preheat oven to 350°F. Place desired number of Risotto Cakes on foil lined baking sheet (2 inches between pieces.) • Bake for 30-35 minutes.Microwave: • Place 1-2 Risotto Cakes in a microwave safe dish. Cook on high for 2-3 minutes.

Seafood Stuffed Mushrooms(do not thaw)

Bake:• Preheatovento350ºF. • Removetrayfrompackaging and place on a baking sheet. Bake for 50-55 minutes. Allow to rest 1-2 minutes before applying the liquid.• Drizzleliquidovertopofthe stuffed mushrooms before serving.

Shrimp, Crab & Parmesan Dip

(thaw in refrigerator)Bake:• Preheatovento350ºF. • Removedipfrompackageand place dip in a shallow baking dish. • Bake for about 15-20 minutes or until shrimp is opaque and dip is light golden brown on top. • Serve the dip hot with assorted crackers and baguette slices.

Southwest BBQ Meatballs 16 oz. bag Omaha Steaks Italian Meatballs ½ cup Omaha Steaks Sweet Chipotle BBQ Sauce• Placeonebagoffrozenmeatballsin a microwave safe dish.• MixmeatballswithSweetChipotle BBQ Sauce.• Coverdishwithplasticwrap,venting one corner.• Microwaveonhighfor5-6minutes. Makes approximately 32 meatballs.

Stuffed Antipasto BreadFROM THAWED:Thaw in refrigerator.Bake:• Preheatovento350ºF. • Placethawed bread on shallow baking pan leaving film on product. • Heat in oven for 20-30 minutes until the center is melted. Microwave:• Leavefilmonproduct.Puncture film. • Placethawedbreadinmicrowave. Cook on high for 2-4 minutes until center is melted, rotating halfway through cooking. FROM FROZEN:Bake:• Preheatovento350ºF. • Placeonbakingsheet leaving film on product, venting one end. • Bakefor50-60 minutes until the center is melted.Microwave:• Leavefilmonproduct;ventoneend.• Cook on high for 4-6 minutes until the center is melted, rotating halfway through the cooking process. • Sliceandserve.If desired, serve with your favorite marinara sauce.

Tenderloin Tips Appetizers,Bacon-Wrapped

(makes about 32 appetizers) 3 lbs. Omaha Steaks Tenderloin Tips, thawed 32 Omaha Steaks Precooked Bacon Slices, Omaha Steaks All Natural Steak Seasoning Toothpicks• Preheatovento450ºF.• Sprinkleeachtenderlointipwith the Omaha Steaks All Natural Steak Seasoning.• Wrapaslice of precooked bacon around each tenderloin tip and push a toothpick through to secure.• Place on a baking sheet and bake for 3 minutes. Flip and bake an additional 2-3 minutes. Serve immediately.

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Filet Mignons

Bacon-Wrapped Filet Mignons(thaw in refrigerator)

Caution: contains metal skewer. Do not microwave. Refer to the Steak Cooking Chart on the inside back cover for the tim-ing information. If desired, side sear steaks by using tongs to hold cooked steaks on side over heat source to crisp bacon. Remove skewer prior to serving.

Filet Mignon with Mushrooms

(Recipe by the late James Beard) 6 (6 oz.) Filet Mignons, thawed Oil 1/2 cup Scotch 3/4 Lb. fresh mushrooms, sliced 3 Tbsp. butter 2 tsp. flour Salt and pepper, to taste 1 cup heavy cream, heated 6 slices French bread 6 Tbsp. butter• Removefiletsfrompackage,setaside.• Heat3Tbsp.butterinlargesautepan, over medium heat. Saute mushrooms for approximately 8-10 minutes.• Addflour, blend well. Add salt & pepper to taste.• Stir in warmed cream, reduce heat to keep warm.• Inaseparatesautepan,heatsmall amount of oil on medium high heat. Saute filets for 2 1/2 minutes per side forrare;3-4minutespersidefor medium rare.• Meanwhile,inaseparatesautepan, heat 6 Tbsp. butter over medium high heat. Add bread slices, turning often until lightly golden brown.• Placeonebreadsliceoneachserving plate. Top each bread slice with filet.• AddScotchtofiletpanjuices,boilfor 1-2 minutes. • Addmushroomsaucetopanwith scotch. Spoon over filets and serve.

Grilled Filet Mignon with Yucatan Chile Glaze(Award Winning Recipe)

4 Omaha Steaks Filet Mignons, thawed 2 tsp. Omaha Steak Southwest Chipotle Seasoning 2 oz. Omaha Steaks Yucatan Chile Glaze, frozen 4 each Cilantro Sprigs, fresh• Preheatgrill.• Removeplasticwrap from frozen glaze and slice in half. Cut 2 ounce portion of glazeinto4–¾”slices.• SeasonsteakswithSouthwestChipotle Seasoning.• Grillsteakasdesiredonfirstside.Flip steaks and place one portion of glaze on top of each steak. • Continuecookingtodesireddegreeof doneness on second side. • Removefromgrillandtopeachsteak with a cilantro sprig. Serves 4.

Pan Sauteed Filet Mignon with Napa Cabernet Glaze

4 (5 oz.) Omaha Steaks Filet Mignon, thawed 2 tsp. Omaha Steaks All Natural Steak Seasoning ¼ cup Red Wine 2 oz. Omaha Steaks Napa Cabernet Glaze, frozen• Preheatsaute pan on high with small amount of oil.• Removeplasticwrapfromfrozenglaze and slice in half. Cut 2 ounce portion ofglazeinto4–approx.¾”slices.• SeasonsteakswithAllNaturalSteak Seasoning. • Placesteaks in saute pan and cook to desired doneness.• Addredwinetothepantodeglaze, cooking briefly while scraping pan.• Removesteaksfrompanandplaceon serving plate, turning off heat.• Addglaze directly to hot pan drippings and wine.• Stiruntiljustmeltedandpoureven amount over each steak. Serves 4.

Beef Lasagna FROM FROZEN:Do not thaw.Microwave:• Removetrayfromboxandcutsmall slit in center of film. • Placefrozentrayinmicrowave;cook on medium high for 9-10 minutes. • Removefrommicrowavewithoven mitts and let stand for 5 minutes. Remove film, slice and serve. Bake: • Preheat oven to 350ºF. • Removetrayfromboxandcutsmall slit in center of film on tray. • Placefrozentrayonbakingsheetin the center of oven. Bake for about 55-60 minutes. • Remove from oven and let rest for 5minutes;sliceandserve.FROM THAWED: Thaw in refrigerator.Microwave: • Ventonecornerofthefilmand place thawed lasagna in microwave. • Heat for 4-5 minutes. • Carefullyremovefilmandserve.Bake: • Preheatovento350ºF. • Removefilmcoveringtrayand place tray on baking sheet before placing in the oven. • Bake for 35-40 minutes.

Lobster Bisque Soup (do not thaw)

Stovetop:• Rununderwarmwatertoloosenthe soup from the bag. • Cut top away and slide frozen soup into saucepan. Heat over low heat until serving temperature is reached. Microwave: • Defrostunopenedpouchfor6-8 minutes. Pour into microwave safe dish. Cook on high for 5 minutes.

Lobster Mac & Cheese (do not thaw)

Microwave:• Removeplasticfilmfromtray.• Microwaveonhighfor3minutes.• Removefrommicrowaveandstir.• Returntomicrowaveandcookan additional 1-2 minutes.Bake:• Preheatovento350ºF.• Removefilmfromtrayandplaceon baking sheet.• Placebaking sheet on oven center rack;bakefor 35-40 minutes.

Maine Lobster Ravioli with White Wine Butter Sauce

(do not thaw)Stovetop:• Bring3quartsofwatertoaboilina large saucepan. • Add sauce pouch. After 11/2 minutes, remove from bag and add to water.• Cookfor3minutesortodesired tenderness, stirring occasionally. Total cooking time is 4 1/2 minutes. • Removesaucepouchandstrain.• Onaplate,poursauceoverravioli.

Meat Lover’s Lasagna (do not thaw)

Microwave:• Placefrozentrayinmicrowavewith the film intact.• Cookonhighfor13-14minutes.• Removefrommicrowaveandletstand 5 minutes. Carefully remove the film, slice and serve.Bake:• Preheatovento350ºF.• Placefrozentrayonabakingsheet; cut slit in film. Place baking sheet in the center of the oven.• Bake1hourand15minutesto1hour and 25 minutes.• Removefromovenandletstand5 minutes.Carefullyremovefilm;slice.

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Roasted Vegetable Lasagna(do not thaw)

Microwave: • Place covered lasagna tray in the microwave. • Microwaveonhighfor8-10minutes.• Removefrommicrowave.Letstand 5 minutes before removing film.Bake: • Preheat oven to 350ºF. • Placethecoveredlasagnatrayon a baking sheet. • Placeoncenterovenrackandbakefor 60-65minutes.Letstand5minutes; remove film and serve.

Shrimp Fettuccine Alfredo(do not thaw)

Stovetop:• Open the fettuccine and place in a strainer in the sink under running hot water until thawed.• Heatalargenonsticksautepanover medium heat for 5 minutes.• Removeshrimpfrompacketandplace in the pan. Cook shrimp for 4 minutes before flipping over and cooking for another 3 minutes.• Drainfettuccinewell.Addtosaute pan with shrimp.• Cook, while stirring, for 2-3 minutes.• PlateShrimpFettuccineAlfredo. Sprinkle with grated Parmesan cheese.Microwave:• Openthefettuccineandplaceina strainer in the sink under running hot water until thawed. Remove shrimp from packet and put in a microwave safe dish. • Coverwithplasticwrap,ventingone corner.• Microwaveonhighfor3minutes. Stir shrimp and recover. Return to microwave and heat for 1 minute.• Drainfettuccinewell.Addtothedish withshrimp;stirwell.Coverandvent. • Returntomicrowaveandcookon high for 2-3 minutes. Stir. • PlateShrimpFettuccineAlfredo. Sprinkle with grated Parmesan cheese.

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Pita Burgers with Tzatziki Sauce and Feta Cheese

4 Omaha Steaks Burgers 1/2 cup plain low fat yogurt 1/3 cup cucumber, chopped 2 tsps. Omaha Steaks Salt Free Seasoning 1/2 tsp. salt 2 Pita pocket bread, cut in half to make4pockets;warmed 1 Tomato, medium sized, cut into 8 thin slices 1/4 cup Feta cheese, crumbled• Combineyogurt,cucumber,1/2 tsp. Salt Free Seasoning and 1/4 tsp. salt inasmallbowl;reserve.• Preheatgrill.Sprinkletheremaining 11/2 tsp. Salt Free Seasoning and 1/4 tsp. salt over both sides of burgers. Place burgers on grill and cook until internal temperature reaches 160ºF. • Place one burger in each pita half. Add 2 slices of tomato, 1 Tbsp. cheese and yogurt sauce. Serves 4.

Roasted Chile Burgers 4 Burger buns 2 Tbsp. mayonnaise 4 Omaha Steaks Burgers 1 tsp. Omaha Steaks Southwest Chipotle Seasoning 4 slices Monterey Jack cheese 2 Anaheim chile peppers 4 Iceberg lettuce leaves 4 slices red onion (optional) 4 slices tomato (optional) • Preheat grill and roast Anaheim chile peppers until black on all sides. Place in a sealed plastic bag to cool. Peel skin off chiles and rinse. Remove stems, seeds and then rinse. Cut into appropriate size strips for burgers.• Tomaketheburger:SeasonOmaha Steaks Burgers with Southwest Chipotle Seasoning. Grill, broil or pan-fry burger until the internal temperature reaches 160°F. Do not overcook. Place cheese on top of the burger to melt. Toast bun and spread with mayonnaise. Place cooked burgers on buns and top with roasted chiles, lettuce, tomato and onion. Serves 4.

Chateaubriands & Roasts

Broiled Chateaubriand Recipe by the late James Beard

For:OmahaSteaksChateaubriand(2lb.)• Preheatbroiler.• Rubthethawedchateaubriandwell withbutter;seasonwithsaltand pepper generously. • Broil18-20 minutes about 3 inches from broiling unit, basting frequently with additional butter. • Placeonaheatedservingplatterand allow to rest for 5-10 minutes before carving. 2 lb. chateaubriand serves 4-6 guests.

Fully Cooked Pot Roast FROM THAWED:Thaw in refrigerator.Bake: • Preheatovento400ºF. • Removethawedroastandjuicefrom package and place in a covered pan.• Bake for 40-50 minutes.FROM FROZEN:Microwave: • Placefrozenroastandpackaging upside down in microwave safe dish.• Microwave on DEFROST for 30 minutes, turning over halfway through cooking.• Cut2smallslitsinpackaging, microwave on high 15-17 minutes.• Removefrompackaging.Sliceand serve with au jus.

Steakhouse Penne with Marinara

(do not thaw)Microwave:• Remove frozen pasta from the bag and put in a microwave safe dish.• Removefrozensaucefromtray and put in dish over pasta.• Coverdishwithplasticwrap, venting corner. • Microwaveonhighfor5minutes. Remove from microwave and stir.• Recover,ventandmicrowaveon high an additional 11/2 -2 minutes.• Removefrommicrowave.Letrest 1 minute;sprinklewithParmesan.Stovetop:• Remove frozen sauce from tray into a large nonstick pan by flipping over tray and applying pressure to center of tray with thumbs, holding edges.• Removefrozenpastafrombag and place in pan with sauce.• Coverpanandcookovermedium high heat for 6-7 minutes.• Uncover,stirpastaandsaucewell, while heating 3-4 minutes.• SprinklewithParmesancheese.ChefTip:Createanentree!Servewithour Omaha Steaks Italian Meatballs, Italian Chicken Tenderloins, Breaded Veal Patties or Italian Sausage.

Pastas &

Soup

Use your cups & saucers to serve soup as a starter. Garnish soup with a fresh

herb sprig to add an elegant touch.

Our All Natural Steak Seasoning isn’t just for steaks. Try on the following to add some spice to your meal... • YourOmahaSteaks • SeafoodFillets&Steaks • BonelessPorkChops • BonelessChickenBreasts • ChickenKabobs • TenderloinKabobs • Vegetables • PotatoesAlso try our Southwest Chipotle Seasoning,

Rustic Steakhouse Seasoning, and Blackened Seasoning on the above items.

Using the Sear and Slow Roast method will result in a more evenly cooked roast

that is juicier and more flavorful.Find the instructions on page 19.

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Italian-Style Meatballs (precooked | do not thaw)

Bake:• Preheatovento375ºF. • Placemeatballs1inchaparton a foil lined baking sheet. • Heatonhighfor20-25minutes. Serve as an appetizer, on a salad, sandwich or in marinara sauce.Microwave:• Removemeatballsfrompackaging and place in a microwave-safe dish. Cover with plastic, venting corner. • Cookonhighfor5-6minutes.• Toprepare1/2 the package or less of meatballs;microwave3-4minutes. Serve as an appetizer, on a salad or sandwich or in marinara sauce.

Liver and OnionsFor:OmahaSteaksCalvesLiverStovetop:• Partiallythawliver.Preheat1/2 cup of cooking oil over medium heat. • Saute3medium-sizedwhiteonions that have been sliced into rings for approximately 8-10 minutes. • Removeonionstoplatterandcover.• Add2Tbsp.ofoilandheat. • Saute4liverslicesapproximately1 minute per side. Liver will be cooked to medium doneness with a slightly pink center. Serves 4.

Reuben Sandwiches 1 Corned Beef Brisket, sliced 2 slices Swiss cheese 4 slices dark or light rye bread 4 Tbsp. sauerkraut 3 Tbsp. Thousand Island dressing 1 Tbsp. butter• Putseverallayersofcornedbeefand1 slice of cheese on 2 slices of bread each. • Putabout2Tbsp.ofsauerkrauton each sandwich. • Spreadthedressingonothertwo bread slices and place on sauerkraut. • Meltthebutterinaskilletover medium-low heat. • Placesandwichintheskilletand brown on each side. Serves 2.

Premium Ground BeefThaw in the refrigerator. Use as a starter for your favorite ground beef recipes.

Tenderloin Kabobs(thaw in refrigerator)

Broil or Grill: • Placekabobsongrillturningaquarter of a turn every 2-3 minutes. • Bastewithbutteroroiltokeepmoist.• Totalcookingtime8-12minutes.Contact Grill: • Grill4-5minutestotal,turnonce or twice to brown all surfaces.

Tenderloin Tips(thaw in refrigerator)

Pan Saute:• Cutthawedtipsintobite-sizepieces.• Sauteinasmallamountofbutteror oil over medium heat for 2-3 minutes. • Serveoverriceornoodles.Useasmeat for authentic chili or in a stew recipe. Contact Grill: • Grill4-5minutes(mediumrare)or until desired doneness.

BurgersOmaha Steaks Burgers

& Gourmet Burgers(4 oz.) (5 oz.) (8 oz.)

Thaw in refrigerator. Remove burgers from packaging while still frozen.

Grill or Broil: • Grillorbroil for 5-6 minutes (4 or 5 oz.) or 7-8 minutes (8 oz.) per side or until internal temperature reads 160ºF. Overcooking can result in dry product.Contact Grill: • Grillforatotalof5-6minutes(4or 5 oz.) or 7-8 minutes (8 oz.) or until internal temperature reaches 160ºF. Pan Fry:• Preheatasmallamountofcookingoil in a nonstick pan over medium heat.• Addburgers,pansauteburgersfor6-8 minutes (4 or 5 oz.) or 8-9 minutes (8 oz.) on each side or until internal temperature reaches 160ºF.

4” Carnegie Deli Cheesecake ......... Serves 3-4

6” Carrot Cake ..............................Serves 6-8

10” Cheesecake Sampler ................. Serves 16

6” Chocolate Lover’s Cake ............Serves 6-8

6” New York Cheesecake .................. Serves 6

6” Tiramisu.................................... Serves 6-8

Remove desserts from the box. Place in the refrigerator and thaw overnight or the cakes may be thawed at room temperature for 1-2 hours maximum. Slice and serve. Keep cakes covered in the refrigerator for up to 7 days.

Cheesecakes are easier to slice or to separate precut slices while they’re cold or partially frozen. To fully thaw, allow four hours refrigerated or two hours at room temperature. To get optimum flavor, serve cool or close to the room temperature. Cover and refrigerate any unused portions.To make the New York Cheesecake more festive, top with fresh fruit or fruit sauce of your choice. Refrigerate any unused portions of the cheesecake.Tip for Cutting: using a hot, wet knife makes slicing a cheesecake much easier.Also works well for partially thawed cakes.

Caramel Apple Tartlets(do not thaw)

Bake:• Preheatovento400ºF. • RemoveCaramelAppleTartlets from cello wrap. • Placeonfoillinedbakingsheet allowing 3-4 inches between each. • Bakefor18-20minutes.Microwave:• RemovetheCaramelAppleTartlets from cello wrap. • Placeonmicrowavesafeplate.• Cookonhighfor60-70seconds.

Chocolate Molten Lava Cake(do not thaw)Bake:

• Preheatovento400ºF. • Removepackaging,includingcup from cake. To remove cake from cup, turn upside down and apply pressure to center of cup with thumbs while holding the edges. • Placedesired number of cakes on baking sheet. Bake for 15-17 minutes. • Removefromovenandallowtorest for 1-2 minutes. Carefully lift from baking sheet to plate with spatula.

Microwave:• Removeplasticfilmfromcake.• Turncakeupsidedownonmicrowave safe plate. Loosen from the cup by applying pressure to center of cup with thumbs while holding the cup edges. Do not remove cup.• Cookonhighfor45-50seconds.• Removethecupandserve.

Chunky Chocolate Gourmet Cookie Dough

& Milk Chocolate Chunk with Macadamia Nut

Cookie Dough(do not thaw)

Bake: • Preheatovento350ºF. • Breakofffrozensquaresofcookie dough and place on ungreased cookie sheet, spacing 2 inches apart.• Linecookiesheet with parchment paper, if desired.• Placeinovenoncenterrackandbake for about 12-14 minutes. • Removecookiesfromoven and with a spatula, place cookies on a raised rack to cool before serving.

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Cream Puffs• Removetrayofcreampuffsfrombox. For best results, place in refrigerator and thaw them overnight. • Forroomtemperaturethawing: remove the plastic covering and then thaw at room temperature for about 11/2 hours prior to serving. • Keeptheremainingcreampuffs in a covered container for up to 7 days in the refrigerator.

Lemon Lava Cakes (do not thaw)

Bake: • Preheatovento300ºF. • Remove packaging, including cup, from cake. To remove cake from cup, turn upside down and apply pressure to center of cup with thumbs while holding the edges. • Placedesired number of cakes on medium sized baking sheet. • Bakefor25minutes.• Remove from oven and allow to rest for 1-2 minutes. Lift them from baking sheet with spatula to plate.Microwave:• Remove film from cake. • Turncakeupsidedownonthe microwave safe plate. Loosen the cup by applying pressure to the center of the cup with thumbs while holding the edges. Don’t remove cup. • Heatonhighfor30-40seconds.• Removecupandserve.

Cakes may be thawed and served at room temperature or heated slightly for a fresh-from-the-oven flavor.

NEW! Pumpkin Pie• Removepiefrombox.• Placeintherefrigeratorandthaw for 8 hours or overnight. • Sliceandserve.Coverandrefrigerate any unused portions up to 7 days. For optimum flavor, serve cool or close to room temperature.

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Pico De Gallo: makes 2.5 cups 2 cups Roma Tomatoes, diced ½ cup White Onion, diced 3 Tbsp. Cilantro, chopped finely 1 Tbsp. Jalapeno, minced 1 Tbsp. Lime Juice, fresh 1 tsp. Kosher SaltCombine all the ingredients in a mixing bowl and mix well. Serve on quesadilla.

Corned Beef and Cabbage Dinner

(thaw in refrigerator)• Pour2cupswaterintobottomofa large roasting pan. • Removevacuumwrapfrombrisket and place, fat side up, in the center of the pan. • Arrangevegetables*aroundbrisket. Season vegetables with salt and ground pepper if desired. • Place covered, in a preheated 375ºF oven for 1 hour and 15 min utes. • Bastevegetablesonceortwiceas needed. Serves 6-8.*Vegetables that can be used include car-rots, cabbage wedges, new potatoes, white onions and green peppers.

Cooked Corned Beef Brisket Old-Fashioned Style

(thaw in refrigerator)Bake:• Preheatovento325ºF.• Removebrisketfrompackageand place in a roasting pan. Add 1/2 cup of water to bottom of pan. • Coverwithfoilandheatforabout 45- 60 minutes. • Removefromoven,scrapespices from brisket. • Toserve,carveintothinslicesacross meat grain. See diagram on this page. • From frozen, allow 60-75 minutes. • Brisketcanbethawedwithspices removed & sliced for sandwiches.*Refer to slicing diagram on page 12.

To slice, refer to the diagram below:

1. Position the corned beef on slicing board, lean side down.2. Hold firmly with fork and begin slicingacrossgrainofmeatat“A”. Continue removing thin slices to center of brisket “C”. 3. Now turn brisket and then continue slicingat“B”.Youwillbeslicing across the grain. We recommend this method because the two muscles of the brisket run in different directions.

Individually Wrapped Prime Rib Slices

(precooked | thaw in refrigerator)Grill: • Preheatgrill.• BrushPrimeRibslicewitholiveoil.• Grillforapproximately: 2 1/2-3 minutes each side for medium rare;3 1/2 minutes each side for medium;5-6minuteseachsidefor well-done.Broil:• Preheatbroilerwith pan, positioning top rack 3-4 inches from heat source. • Brushsliceslightlywitholiveoil.• Broilforapproximately:21/2 minutes oneachsideformediumrare;31/2 minuteseachsideformedium;5-6 minutes each side for well-done.Microwave: • Placevacuumpackagedsliceona microwave safe plate. • Cuttwoslitsintopofpackage.• Cook1slicefor:60-75seconds onhighformediumrare;75-90 secondsformedium;2minutes for well-done.

Raspberry GarnishAdd a special finishing touch to your desserts by garnishing with a Raspberry Sauce. Recipe on page 43. • Placeraspberrypureeinsquirtbottle.• Startingatthecenterofdessertplate, form circles. (1)• Usingaparingknife,startingatcenter, pull through circles at even intervals.(2)• Placedessertonplateandserve.

Sour Cream Coffee Cake xRemove your desired number of cakes from box. For best results, place in the refrigerator with cello wrap intact and thaw overnight. For room temperature thawing, leave cello wrap intact and thaw for approximately 1 to 11/2 hours.FROM FROZEN:Bake: • Preheatovento400ºF.• Removecellowrapfromcake and place on a baking sheet.• Bakefor12-14 minutes. Let rest 1 minute before removing from tray to serve.Microwave: • Removecakefromcellowrapand place on a microwave safe plate.• Microwaveonhighfor35-45 seconds. Let rest for 1 minute before serving.

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FROM THAWED:Stovetop:• Removethawedshreddedbeeffrom packaging and place in saucepan. • Heatovermediumheatwhilestirring constantly for 5-6 minutes.

Beef Brisket(thaw in refrigerator)Bake:

• Marinateorseasonasdesired.• Preheatovento325ºF.• Heatasmallamountofoilinalarge skillet over high heat on the stove-top. • Carefullyplacebrisketinskilletand brown for 2-3 minutes on each side.• Transferbriskettoabakingpan,adding 1/2 cup of water. • Coverpantightlywithfoil,crimping edges.• Cookfor3to31/2 hours.• Slicethin across the grain of the meat.Crock Pot: • Marinateorseasonasdesired.• Heatasmallamountofoilinalarge skillet over high heat on the stove-top. • Carefullyplacebrisketinskilletand brown for 2-3 minutes on each side.• Placebrisketincrockpotwith1/2 cup of water. Cover with lid.• Cookfor4-5hoursonhighor9-10 on low.• Slicethin across the grain of the meat.*See the diagram on page 12 for slicing.

Beef Sirloin Tips with Mushroom & Wine Sauce

(do not thaw)Microwave:• Slitcenteroffilmovertraytovent.• Cookonhigh7-8minutes,stironce during cooking. • Removefrommicrowave.• Stirandservebeefsirlointips.Bake:• Preheatoven350ºF. • Slitfilm,placetrayonthebaking sheet in the center of the oven for about 45-50 minutes. • Removefromoven.Stirandserve.

All Natural Turkey Gravy(do not thaw)

Microwave:• Microwavecoveredtrayfor5minutes.• Peelbackfilm,stirandcookforan additional 1 minute.Stovetop:• Removefromtray&placeinsaucepan.• Heatovermediumheatfor8-10 minutes, stirring constantly.

NEW! Omaha’s Best Genuine Steak Gravy

(do not thaw)Stovetop:• Briefly run sauce cup under water to loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove the sauce from the cup.•Placeinsaucepanovermediumheat.• Bringsaucetoaboil,stirringoften.• Removefromheatandserve.Microwave:• Brieflyrunsaucecupunderwaterto loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove the sauce from the cup.•Placeinmicrowavesafedish.Cover with plastic wrap, making a few small slits in the plastic.•Microwaveonhighfor3minutesfor 1 cup and 4 minutes for 2 cups.

Cranberry Orange Sauce 1 16 oz. can cranberry sauce 1 cup brown sugar 1/2 cup orange juice 1/2 tsp. cloves, ground 1/4 tsp. cinnamon, ground 1/4 tsp. allspicePlace all ingredients in small saucepan. Simmer over low heat for 5 minutes.

Lemon Parsley Butter Sauce(do not thaw)Grill or Broil:

• Removeplastic,sliceinto3/4˝ portions.• Seasonandgrillorbroilseafood.• Placeoneportionofsauceonseafood after flipping to second side, continue to cook until reaches desired doneness.Microwave:• Removesaucefrompackagingand place in a covered microwave dish.• Place in an appropriate dish and cover. • Heatfor45-60seconds.Use as an accompaniment to seafood entrees such as Butterflied Trout Fillets, King Crab Legs, Lobster Tails, Salmon Fillets and Swordfish Steaks.

Mushroom Demi Glace (do not thaw)Stovetop:

• Briefly run sauce cup under water to loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove sauce from cup. • Placeinsaucepanovermediumheat.• Bringsaucetoaboil,stirringoften.• Removefromheatandserve.Microwave: • Brieflyrunsaucecupunderwaterto loosen packaging. Remove lid and film covering cup. Turn cup upside down and apply pressure to center of cup with thumbs while holding edges to remove the sauce from the cup.• Placeinmicrowavesafedish.Cover with plastic wrap, making a few small slits in the plastic. • Microwaveonhighfor3minutesfor 1 cup and 4 minutes for 2 cups.

Forachange,tryadding:Dijonmustard,red or white wine, fresh herbs, fresh or dried mushrooms, shallots or roasted garlic.Pairwith:OmahaSteaks,Chateaubriand,Prime Rib Roast, Pot Roast, Bacon-Wrapped Pork Chops, Boneless Pork Chops, Mushroom Stuffed Chicken Breast & Veal Patties.

Beef Stew(do not thaw)Bake:

• Preheatovento350ºF. • Makeaslitincenteroffilmleaving film intact while baking. • Placetrayoncookiesheetonmiddle rack of oven. Bake for 45 minutes. • Pullbackfilmandstir.Bakeforan additional20minutes;thenstir.Microwave:• Makeslitincenteroffilm.• Microwaveonhighfor7minutes.• Pullbackfilmandstir.Cookonhigh for an additional 2 minutes. Stir.

Beef Stroganoff with Noodles

(do not thaw)Microwave: • Slitcenteroffilmcoveringtrayto vent while heating. • Microwaveonhighfor7-8minutes stirring once during cooking time. Stir before serving.Bake:• Preheatovento350ºF.• Slitcenteroffilmcoveringtray.• Placeonbakingsheetinovencenter.• Bakefor40-45minutes,stirringonce during cooking. Stir before serving.

Caesar Steak Quesadilla

1 (5 oz.) Omaha Steaks Caesar Top Sirloin, cooked and sliced 1 (10 in.) Tortilla 2 Tbsp. Parmesan Cheese, grated ¾ cup Jack Cheese, grated ¼ cup Pico De Gallo (recipe p.12)

• Preheat large skillet over medium heat.• Placeflourtortillainpanandsprinkle with parmesan cheese and let melt.• Flipovertortillasotheparmesancheese side is down.• Sprinkletortillawithjackcheeseand sliced steak. Cook until cheese is melted and tortilla browned. Sprinkle with Pico De Gallo.• Foldtortillainhalfandremovefrom pan. Cut quesadilla into 3-4 slices.

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Beef Entrees

BBQ Beef Brisket au Jus(thaw in refrigerator)

Bake: • Preheatovento350ºF. • Removebrisketandjuicefromthe packaging and place uncovered in a medium size roasting pan. • Heatfor50-60minutes.• Toserve,carveintothinslicesagainst the grain of meat. Serve with BBQ sauce or drippings in pan.Microwave:• Removebrisket&juicesfromthe packaging and place in a microwave safe dish. Cover with plastic wrap venting one of the corners.• Microwaveonhighfor10minutes.• Allowbriskettorestcoveredindish for5minutes;sliceandserve.Grill:• Preheatgrillonhigh.• Removebrisketfrompackageand place juices in a small saucepan. • Grill brisket for 7-8 minutes, while basting with juices. Flip brisket over and grill for additional 7-8 minutes, while basting with the juices. • Heat remaining juices in saucepan on grill or stove. Pour juices over brisket. *See the diagram on p.12 for slicing.

BBQ Flat Iron Wraps(makes two wraps)

7 oz. Omaha Steaks Flat Iron Steak, thawed 2 (10 in.) Flour Tortilla 4 Tbsp. Omaha Steaks Barbeque Sauce 6 oz. Omaha Steaks Roasted Garlic Mashed Potatoes 2 oz. Creamy Coleslaw (Homemade)• Preheatgrill.• SeasonFlat Iron Steaks as desired and grill to desired doneness. Remove from grill and allow to rest a few minutes before slicing thinly across the grain.• Warmtortillas in the microwave on high for 10-20 seconds.• Spread2tablespoonsofbarbequesauce on each tortilla.• Placehalfofthesteakoneachtortilla.• Place3oz.ofpotatoesontopofsteak.• Topwith1oz.ofcoleslaw.Foldover one end of the tortilla and roll up.

BBQ Shredded BeefFROM FROZEN: (from thawed on p.11)Microwave:• Placecoveredtrayinmicrowaveand heat on high for 6-8 minutes. • Letstandfor 1-2 minutes. • Carefullypeelbackfilm.• Stirwellandserve.

NEW! Napa Cabernet, Pacific Rim Sesame, Tuscan Balsamic

and Yucatan Chile Glazes(do not thaw)

Grilling: 3 Steps to the perfect finish• Remove plastic wrap from frozen glaze and slice into 8 even portions (approx. 3/4 inch each).• Seasonandgrillorbroilmeat,poultry or fish as desired on first side.• Flipandplaceoneportionofglaze on top of the meat, poultry or fish. Continue cooking to desired degree of doneness on second side. Serve.Pan Saute: 3 Steps to the perfect finish• Removeplasticwrapfromfrozen glaze and slice into 8 even portions (approx. 3/4 inch each).• Seasonandpansautemeat,poultry or fish as desired. Remove from pan andplaceonplate;turnoffheat.• Addglazedirectlytothehotpan drippings, one portion per meat, poultry or fish serving. Stir until just melted and pour even amounts over each meat, poultry or fish serving.

Raspberry Sauce 2 cups fresh raspberries 1/2 cup powdered sugar• Combineraspberriesandpowdered sugar in a blender until very smooth. • Strainifdesired.Makes11/2 cups.

Seasoned Butter Sauce(do not thaw)

Microwave:• Removesaucefrompackagingand place in a covered microwave dish.• Microwavefor45-60seconds.Grill or Broil:• Removeplastic,sliceinto3/4 portions.• Seasonandgrillorbroilmeat.• Placeoneportionofsauceonmeat after flipping to second side, continuing to cook until meat is desired doneness.Pan Saute:• Removeplastic,sliceinto3/4 portions.• Pansautemeatuntildone.Removefrom pan, turning off heat.• Addoneportionofsaucepermeat serving to hot pan drippings. Stir until melted and pour over entree. Serve.

Turkey GravyMakes approximately 1 quart gravy. 3 Tbsp. butter 3 Tbsp. all purpose flour 2 cups turkey drippings, defatted 1 cup water• Inasmallsaucepan, melt butter over low heat. Add flour and stir using a whisk to form a roux.• Cooktherouxfor2-3minutesover low heat. Add turkey drippings and water to roux, bring to a boil. Adjust seasoning if necessary and serve.

White Sauce with Wine 6 Tbsp. butter 6 Tbsp. flour 1 cup chicken broth 1 cup heavy cream 1 Tbsp. sherry or dry white wine 1 tsp. white pepper• Meltbutter.Remove from heat, blend in flour and return to heat. Stir and cook a few minutes. • Graduallystirinbrothandsimmer, stirring constantly until thick. • Graduallyblendincream,thensherry or wine. Season to taste. Serve over chicken, fish or egg dishes.

Sauce Pairing SuggestionsApricot Mango Wasabi Sauce: Coconut Shrimp, Ahi Tuna, Jumbo Shrimp & Pork Chops.Sweet and Tangy Cocktail Sauce: Jumbo Shrimp, Coconut Shrimp, Tempura Shrimp, Seafood Fillets & Steaks & Cod.Lemon Dill Tartar Sauce: Pub-Style Cod, Seafood Fillets & Steaks, King Crab Legs, Sole Almondine, Stuffed Sole & Tempura Shrimp.Creamy Horseradish Sauce: Your favorite Omaha Steaks, Prime Rib Slices, Prime Rib Roast & Filet Mignon Spring Rolls.Signature Steak Sauce: Your Favorite Omaha Steaks, Burgers & Ribs.Signature Barbeque Sauce:Chicken Breasts, Pork Chops & Tenderloins, Ribs, Oven Fried Chicken Tenders.Sweet Chipotle BBQ Sauce: Steaks, Pork Chops & Tenderloins, Ribs, Chicken Breasts, Oven Fried Chicken Tenders, Burgers & Gourmet Franks.

BeefSauces &

Glazes

For Grilling or Broiling instructions for Omaha Steaks refer to the Omaha Steaks Cooking Chart or Private Reserve Chart on pages 18-20 for the following steaks: • Filet Mignon Steaks• Triple Trimmed® Filet Mignons Steaks• Bone-In Filet Mignon Steaks• Filet of Prime Rib (Ribeyes)• Bone-In Ribeyes• T-Bone Steaks• Porterhouse Steaks• Omaha Strip Steaks, Bone-In

• Caesar Top Sirloin Steaks• Flat Iron Steaks• Top Sirloin Steaks• Sirloin Supreme Steaks• London Broil Steaks• Whiskey BBQ Marinated Top SirloinsTo Pan Fry Steaks: Heat small amount of oil in large saute pan on medium-high heat. Add steaks to pan and sear. After flipping to the second side, lower heat to medium and continue cooking until the desired doneness is reached. See page 17.

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1. Clean and preheat grill on high.*2. Lightly oil food before putting on the grill. This helps the searing process and prevents sticking.3. Season food as desired before grilling.4. High, direct heat from the grill sears the surface of food and searing contributes to the ultimate flavor and juiciness of the food.5. Use tongs/spatula to flip food on the grill, as forks can damage the food.6. Keep the lid on the grill as much as possible as this helps regulate the temperature and prevent flare-ups.7. Keep a spray bottle of water handy to tame any unexpected flare-ups.8. Use the 60/40 grilling method. Grill for 60% of the time on the first side, then flip food product and grill 40% of the time on the second side. This will evenly cook the product.9. Place cooked food on a clean plate. Do not use the same plate for raw and cooked foods to prevent cross contamination.10.Allowfoodto“rest”for5minutesbetweencookingandconsuming. This will help the food to retain moisture before cutting into. *ForPrivateReserveproducts:preheatgrillonhighandthenreducetomedium.

10 Tips For Perfect Grilling

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Broil:• Preheatthebroiler.Removepaper.• Placefrozenslicesonabroilerpan.• Broilforabout11/2 -2 minutes.

Sausage, Potato and Cheese Casserole

(do not thaw) Microwave:• Microwavetrayofpotatocasseroleon high for 2 1/2 - 3 minutes, leaving the film intact while heating.• Removefrommicrowave.• Letrestabout 1 minute before serving.Bake:• Preheatovento350ºF.• Placetrayonabakingsheet,leaving the film intact while baking.• Placebakingsheetonovencenter rack;bakefor about 20 minutes.• Carefullyremovethefilmandstir.• Bakeforanadditional12-15minutes.

Add a twist to breakfast! Create your own Egg Casserole.

(do not thaw) Bake:• Preheatovento350ºF.• Placetrayofpotatocasserole,withfilm intact, on a baking sheet.• Placebakingsheetonovencenterrack; bake for 20 minutes.• Removefilmfromtrayandstirpotato casserole.• Addtwobeateneggstothetray.• Returntooven.• Bakeanadditional20minutesinthe oven;uncovered.Microwave:• Microwavetrayofpotatocasserole on high for 2 minutes, leaving the film intact.• Peelbackthefilmandstir.• Add2beateneggs to the tray.• Stirmixtureandreplacethefilm.• Microwave for 2 - 21/2 minutes.• Letrestfor1minutebeforeserving as the egg casserole will be hot.

Omaha Steaks Great Gathering Guide & Cookbook can help! Simply visit our website and click on our links dedicated to entertaining and creating new traditions. Whether you’re planning a party or looking for new ideas to spice up a holiday event, you’ll find a lot of great ideas right at your fingertips! Think parties…think traditions…think Omaha Steaks for your event!

PTips for Planning the Perfect...

Planning A Special Event?

New Year’s PartyValentine’s DaySt. Patrick’s Day Family DinnersEaster GatheringsSpring Cookout

Passover GatheringMother’s Day PartyMemorial Day CookoutFather’s Day Party4th of July CookoutLabor Day Weekend

Thanksgiving DinnerHanukkah DinnerChristmas DinnerIdeas for New Family Birthday PartyFamily Tradition

For more ideas visit www.OmahaSteaks.com/eventguide

Breakfast BurritoFROM FROZEN:Do not thaw.Microwave:• Microwavefrozenburrito,withpaper wrapping left intact, on defrost for 5-6 minutes turning once halfway through.• Letrestfor1minute.• Turnoverburritoandmicrowaveon high for 1-11/2 minutes.FROM THAWED:Thaw in refrigerator.Microwave:• Microwavewith paper wrapping left intact, on high for 13/4 -2 minutes.• Removefrommicrowave.Letrest 1 minute before serving. Bake:• Preheatovento350ºF.• Wraptheburritoinfoilwithpaper wrapping left intact.• Placeonafoillinedbakingpanand heat burrito for 45 -50 minutes.

Breakfast Sausage(do not thaw) Bake:

• Preheatovento400ºF. • Removesausagefrompackage. Separate sausages and place desired number on a baking sheet. • Bakefor20-25minutes.Microwave:• Place2sausagesinamicrowavesafe dish, cover dish with a paper towel. • Cookonhighfor 11/2 to 13/4 minutes. Rest for 1-2 minutes before serving. • For5sausages,cookonhighfor 3 1/2 to 4 minutes.

Precooked Bacon Slices(do not thaw) Microwave:

• Openpackageandremove10slices.• Placeslices on a paper towel and cover with a second paper towel. • Cookonhighforapproximately40 seconds. Place between paper towels. • To heat fewer slices, adjust microwave cooking time accordingly.

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Grilling Techniques •Alwayspreheatthegrillorletthecharcoalacquireathincoatingofgray ash and red glow. •Agrilllidregulatestemperature.Keepingthelidonwillspeedupcooking time and reduce flare-ups. Raising the lid lowers the temperature. •RefertotheSteakCookingChartforgrillingorovenbroilingguidelines.

Indoor Contact Grills •FoodwilltendtocookinabouthalfthetimementionedintheOmaha Steaks Great Gathering Guide & Cookbook because both surfaces cook at the same time. Thaw products in the refrigerator prior to cooking. •Cookgroundbeefto160°F internal temperature measured with a good thermometer. Since cooking conditions may vary, adjustments in cooking times may be found necessary. •Refertoyourowner’smanualforspecificinstructions.

Use the following information* as a guide to purchasing and using kitchen thermometers. *Based on technical information provided by USDA Food Safety and Inspection Service (04/00).

Thermometer Speed Placement Usage Considerations

• Can be used in roasts, casseroles and soups•Checkstheinternaltemperature of a food at the end of cooking•Canbecalibrated•Cannotmeasurethinfoodsunless inserted sideways• Cannot be used in an oven while food is cooking• Temperature is averaged along 2-3”ofprobe•Readilyavailableinmoststores

RemoteThermometer(digital)

10 seconds At least 1/2 inch deep in a food product

Bimetal(instant-read)

15 to 20 seconds

2 to 2 1/2 in. deep in the thickest part of the food

•Canbeusedinmostfoods•Canalsobeusedoutsidetheoven•Designedtobeleftinthefood while cooking in the oven or in a covered pot container•Baseunitsitsonstovetopor counter for easy reading• Itcannotbecalibrated

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Choosing a Kitchen Thermometer

Asparagus Spears with Hollandaise Sauce

(do not thaw)Bake:• Preheatovento350ºF. • Placetrayonbakingsheet;cutslit in center of film. Place baking sheet onovencenterrack;bake35minutes.• Removefilmandserve.Microwave: • Cutslitincenteroffilm.• Placetrayinmicrowave;cookon high for 2-3 minutes. • Carefullyremovefilmandserve.

Broccoli & Cauliflower with Roasted Garlic Oil & Herbs

(do not thaw)Bake:• Preheatovento350ºF.• Placetrayonbakingsheetonoven center rack. Cut slit in center of the film.Placetrayonbakingsheet; bake for 25 minutes.• Removefromoven,removefilm, stir and serve.Microwave:• Cutslitincenterofthefilm covering tray.• Cookonhighfor2minutes. Peel back the film and stir.• Cookonhighfor30-60seconds.

Creamed Spinach(do not thaw)Bake:

• Preheatovento350ºF. • Removeplasticfilmfromtray.• Coverwithfoil.• Placetrayonbakingsheetonmiddle rack of oven. Heat for 60 minutes, stirring halfway through cooking time or until heated through. Microwave: • Cutslitinfilm.Placetrayinthe microwave. Cook on high 4-6 min. • Removetrayfromoven.Stirandlet stand for 2 minutes. Remove film.

Green Bean Casserole (do not thaw)

Bake:• Preheatovento350ºF. • Removefilmfromtrayandplaceon baking sheet. Bake for 40 minutes. • Removefromoven,stirandserve.Microwave: • Cutslitincenteroffilm.• Placetrayinmicrowave;cookon high for 6-7 minutes. Peel back film and stir halfway through. • Carefullyremovefilm and serve.

Herb Roasted Potato Wedges

(do not thaw)Bake:• Preheatovento350ºF. • Place tray on baking sheet, cut slit in center of the film.• Placebakingsheetoncenter rack in the oven. Bake for 30 minutes.• Removefilmandstir.• Bakeforan additional 5-10 minutes. • Removefromovenandserve.Bake – Crispy Potato Method: • Preheatovento450°F. • Removepotatoes from tray and place directly on nonstick baking sheet. • Bakefor9-11 minutes. • Removefromtheovenandserve.Microwave: • Removetrayfrombox.• Cut small slit in the center of film.• Placeinmicrowaveandcookonhigh for 2-3 minutes. • Removefilm,stirandreturntothe microwave to cook for 1-2 minutes. • Removefrommicrowaveandserve.

Side Dishes

When heating multiple trays of side dishes, remove them from the tray and place

in a large glass baking dish.

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Cooking from Frozen •Cookingfromfrozenisnotthepreferredmethodtocookmeatsand roasts, but it is possible to obtain satisfactory results without thawing. •Placemeatfartherfromheatwhenbroilingorgrilling. •Broilorgrill11/2 to 2 times the suggested time for thawed meat. •Roast11/3 to 11/2 times the suggested time for thawed roasts.

Convection Ovens •Forconvectionovens,bakeattemperatures25ºF-50ºF lower than a conventional oven. Check owner’s manual regarding the type of cooking pans recommended for use in the convection oven.

Conventional Ovens •Timesandtemperaturesinthisguidearebasedonconventionalovens. •Oventemperaturescanvary50ºF either way. It is a good idea to have an oven thermometer to correctly regulate oven temperature. •Whencookingseveralitemsatthesametime,allowsufficientspace between foods for proper circulation. Roasting time and temperature do not need to be increased.

Microwave Ovens •Lookforthissymboltoindicatemicrowavepreparationmethod. •Microwavetimeslistedintheguidearebasedona1100-wattpower microwave with turntable. If not using a turntable, rotate once during cooking. To allow for variances in microwave wattage, always check food for doneness at the minimum cooking time given in a recipe. •Microwavingsteaksandburgersdoesnotresultinoptimumbrowning.

Refreezing • Meat thawed at refrigerated temperatures (36ºF to 40ºF) can be refrozen within 1-2 days of holding at refrigerated temperatures. • Do not refreeze food that has been frozen and reheated. • Do not refreeze food that has been quick thawed or microwave thawed. • Do not refreeze food that’s been removed from vacuum sealed packaging.

Roasting •Tenderroastsareleftuncoveredsobrowningoccurs. If a roast has a netting, leave it on while cooking. Kitchen thermometers are an accurate way to determine doneness in large cuts of meat.

Sear Roasting & Slow Roasting •SearRoastingisatechniquetobrown(orsear)themeatpriortoroasting, which seals in the juices and greatly increases flavor. •Slowroastingaftersearingretainsmorejuicesinthemeatandallowsfor more even cooking and doneness throughout the meat.

Toaster Ovens •Satisfactoryresultscanbeobtainedusingtoasterovens.Use temperatures and times listed for oven baking. Slight time changes may be necessary.

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Lobster Mashed Potatoes(do not thaw)

Microwave: • Placetrayinmicrowaveleaving film intact.• Microwaveonhighfor4minutes.• Carefullyremovefilmandstirwell. Return to microwave uncovered and cook an additional 1-2 minutes.• Removefrommicrowaveandstir. Let rest 1 minute before serving.Bake: • Preheatovento350ºF.• Remove film from tray, cover with foil and place on a baking sheet.• Placebakingsheetonovencenter rack;bakefor45-50minutes.

NEW! Mashed Potatoes, Home-Style(do not thaw)Bake:

• Preheatovento350ºF. • Removecellophanecoveringtray and place on a baking sheet. • Bakefor45-50minutes.• Letrest2minutesbeforeserving.Microwave:• Removecellophanecoveringtray.• Cookonhighfor3-4minutes;stir.• Returntomicrowaveandcookfor 1 minute.• Letrest1minutebeforeserving.

Mixed Vegetables(do not thaw)

Stovetop: • Placefrozenvegetablesinabout 1/4 cup boiling water. Allow water to return to a boil and cover.• Reduceheattomedium,stirring often for even heating. Heat until vegetables reach desired tenderness. Season as desired.Microwave: • Placevegetablesinmicrowavesafe dish. Add 2 Tbsp. of water and cover.• Cookonhigh8-10minutes,stirring vegetables after 4-5 minutes.• Removefrommicrowave;serve.

Pepper Jack Risotto CakesFROM FROZEN:Bake:• Preheat oven to 350ºF. • Placedesirednumberofservingson foil lined or nonstick baking sheet, allowingabout2”betweenpieces.• Bakefor30-35minutes. Microwave:• Place1-2portionsonamicrowave- safe dish. • Cookonhighfor2-3minutes.

FROM THAWED:Thaw in refrigerator.Pan Saute:• Preheat2tsp.ofcookingoil for each Risotto Cake in a nonstick skillet on medium heat. • FormtheRisottoCakeintoapatty shape by slightly flattening.• Addtoskillet, cooking for 21/2 -3 minutes on each side.

Potatoes au Gratin FROM FROZEN:Bake:• Preheatovento425ºF. • Placedesirednumberofservings on foil lined or nonstick baking sheet, allowing2”between pieces. • Bakefor25-30minutes.Microwave: • Place1-2portionsonmicrowave safe dish. • Cookonhighfor1-3minutes.

FROM THAWED:Thaw in refrigerator.Pan Saute:• Preheat2tsp.ofcookingoilforeach Potato au Gratin in a large nonstick skillet on medium heat.• FormPotatoauGratinintoapatty by slightly flattening. • Add to skillet, cooking for 2 1/2 - 3 minutes on each side.

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Omaha Steaks are aged cuts of grain-fed beef and flash frozen at the peak of flavor. Our natural aging process imparts a distinct flavor and

tenderness to the beef. Here’s how to care for your Omaha Steaks...

Handling Food Safely – Storing and Thawing •ThevacuumpackagingOmahaSteaksuseskeepstheproductsfresh and flavorful up to 3 months in a freezer. •Donotusethesamecuttingboardorplatterforrawmeatsandcooked meats. Wash hands, utensils, and counters that contact raw foods. •Donotthawatroomtemperature.Itrunstheriskofbacteriaformation. •Refrigerateleftoverspromptly,withintwohoursofremovalfromheat source. One hour if room temperature is in excess of 90 degrees.

Refrigeration Thawing: •Thawinrefrigeratorforbestresults.Allowsforjuicier,moreflavorfulfood. •Removefoodproductfromthecorrugatedboxandplaceinasinglelayer on a tray. Always leave the vacuum packaging on while thawing. Timetable for Thawing Meats in the Refrigerator Meat Variety Time in Refrigerator (36°F-40°F) Roast 8-15 hours per pound Steak 16-24 hours Turkey 36-48 hours per 4-5 pounds Poultry 24 hours per 1-2 pounds

Quick Thawing: •Placefoodproductincoldwater,inthevacuumpackage,for30-45minutes.

Microwaving: •Leastrecommendedmethodofthawing,becauseproductwilllosemore natural juices, resulting in a final product that may be drier and less tender. •Thawfoodsinthemicrowaveonlyifitwillbecookedimmediately.

Broiling in the Oven •Broilingisarapid,highheatcookingmethod,usedfortendercutsof meat and fish. •Alwayspreheattheoven.Turnovencontrolto“Broil”.Checktomake surefoodis2”to3”awayfromtheheatsource.

Cooking •Forpreferreddoneness,usethefollowingchartsthroughoutthecookbook: Beef .............. ..p.17 Poultry .........p.33 Lamb & Veal p.30 Seafood ........p.24 Pork ...............p.30

Storing, Thawing & CookingRoasted Garlic Mashed

Potatoes(do not thaw)Bake:

• Preheattheovento350ºF. • Removecellophanecoveringtray and place on a baking sheet. • Bakeforabout45-50minutes.• Letrest2minutesbeforeserving.Tip:Sprinklewithabout1Tbsp.gratedParmesan cheese on each tray of potatoes prior to placing potatoes in the oven.

Microwave: • Removethecellophanecoveringtray.• Cookonhighfor3-4minutes;stir.• Returntomicrowaveandcookfor 1 minute. Let rest for 1 minute.

Pacific Rim Vegetable Stir Fry

16 oz. pkg. Omaha Steaks Stir Fry Vegetables 1 Tbsp. Olive Oil 2 oz. Omaha Steaks Pacific Rim Sesame Glaze, sliced, frozen 2 cups White Rice, cooked

• Heatoliveoilinalargeskilletfor2-3 minutes over high heat.• Carefullyaddfrozenvegetablesto skillet,cookingfor5minutes;stirring.• AddslicedPacificRimSesameGlaze to skillet and continue cooking for 1-2 minutes or until vegetables heated. • Servevegetablesontopof1cupof white rice. Serves 2.

Scalloped Potatoes(do not thaw)Bake:

• Preheatovento350ºF. • Removeplasticfilmfromfrozentray and place tray on baking sheet. • Placebakingsheetonovencenter rack;bakefor40-45minutes,stirring after 30 minutes. • Removefromoven,letstandabout 3 minutes before serving.*See next column for scalloped potatoes microwave instructions.

Microwave: • Removeplasticfilmfromtray.• Placefrozentrayinmicrowave;cook on high for 4 minutes. • Removefrommicrowave,gentlystir, return to microwave and cook on high for 1-2 minutes. • Letstand3minutesbeforeserving.

Steakhouse Potatoes(do not thaw)

Microwave: • Removeplasticfilmfromtray.• Placefrozentrayinmicrowave; cook on high for 4 minutes.• Removefrommicrowave,gentlystir, and return to microwave.• Cookonhighfor2-2 1/2 minutes. Bake: • Preheatovento400ºF.• Removeplasticfilmfromtray,cover with foil and place on baking sheet.• Placebakingsheetonthecenteroven rack;bakefor45minutes.• Removefoilcoveringtray,baking an additional 10-15 minutes.• Removefromoven,letstandfor 5 minutes before serving.

Stir-Fry VegetablesStovetop:• Heat1Tbsp.ofoilinsautepan for about 2 minutes. • Addfrozenvegetablestopan.• Stir-fryforapproximately5minutes.Microwave:• Pourthepackageofvegetablesina microwavesafedish;breakingapart.• Coverdishwithplasticwrap,venting one corner.• Microwaveonhighfor7-8minutes.• Letrestfor1minute.Carefully remove plastic wrap.

Side Dishes

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When stir frying vegetables the goal is end up with the center being warm but

crisp also known as “al dente.”

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Stuffed Baked Potatoes(do not thaw)Bake:

• Preheatovento350ºF. • Removepotatofromthepackage.• Placedesirednumberoffrozen portions on a foil lined baking sheet. • Bake 40 minutes, until heated through and lightly browned. Grill: • Preheatgrill.• Removepotatofrompackaging.• Placefrozenpotatoesonasheetof aluminum foil. Wrap foil around potatoes, leaving top half exposed. • Grillonmedium-highheat.Cook with grill lid down 35-45 minutes. Microwave: • Removepotatofrompackaging.• Placeonefrozenpotatoonmicrowave safe dish. • Cook on high for 2 1/2 - 4 minutes, rotating at halfway point. To cook two potatoes, cook 4-6 minutes.

Vegetable Medley (do not thaw)Bake:

• Preheatovento350ºF. • Placethetrayonabakingsheet.• Cutasmallslitinthecenterof film on tray. • Placebakingsheetoncenterrack in oven. Bake for 35-40 minutes. • Removefromoven,carefullyremove film and serve.Microwave: • Removetrayfrombox.• Cutsmallslitincenteroffilmontray.• Place in microwave and cook on high for 2-3 minutes. • Liftfilm,stirandcontinuecooking an additional 1-2 minutes.

Whipped Sweet Potatoes(do not thaw)Bake:

• Preheatovento350ºF. • Removefilmfromtray.Coverthe sweet potato tray with foil. • Placetrayonbakingsheetonmiddle rack of oven. Heat for 30 minutes. • Stir.Placefoilontray,heat30minutes.

Microwave: • Cutslitinfilm.• Placetrayinmicrowaveovenandcook on high for 4-6 minutes, rotating tray halfway through cooking. • Removefrommicrowave,stirandlet stand for 2 minutes. Remove film.

Yucatan Chile Glazed Mixed Vegetables

16 oz. pkg. Omaha Steaks Mixed Vegetables 1 tsp. Omaha Steaks Southwest Chipotle Seasoning 1 Tbsp. Olive Oil 2 oz. Omaha Steaks Yucatan Chile Glaze, sliced• Heatoliveoilinalargeskilletfor2-3 minutes over high heat.• Carefullyaddvegetablestoskillet. Season with Omaha Steaks Southwest Chipotle Seasoning.• Cookfor5minutes stirring frequently• AddslicedYucatanChileGlazetoskillet and continue cooking for 1-2 minutes or until vegetables are heated.

Whole Green Beans orGlazed Carrots or

Sweet Corn Medley(do not thaw)Bake:

• Preheatovento350ºF. • Placetrayonbakingsheet.• Cutasmallslitinthecenteroffilm on tray. • Placebakingsheetoncenterrackin oven. Bake for 35-40 minutes. • Removefromoven,carefullyremove film and serve.Microwave: • Cutsmallslitincenteroffilmontray.• Placeinmicrowaveandcookonhigh for 2-3 minutes. • Liftfilm,stirandcontinuecookingfor an additional 1-2 minutes. • Removefrommicrowaveandserve.

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The Omaha Steaks Difference1. Grain-fed BeefSuperior to grazing or grass-feeding, grain feeding imparts beef superior marbling, flavor and tenderness.2. USDA InspectedAll Omaha Steaks must pass a series of rigid tests--your assurance of the finest meat products.3. Naturally Aged An exacting process that unlocks the full flavor and tenderness of fine beef.4. Trimmed by HandOur expert steak cutters carve each Omaha Steak by hand. Notice the consistency of your steaks, crowned with just the right exterior marbling to enhance the flavor of each cut.

5. Vacuum-WrappedEach Omaha Steak is individually packed by our air-tight vacuum pro-cess. This allows you to store them much longer without freezer burn.

6. Flash-FrozenImmediately after wrapping, Omaha Steaks are flash-frozen to capture freshness and flavor at their peak.

7. Friendly Expert ServiceWhen you call or visit Omaha Steaks, you will instantly receive the attention you deserve. Our friendly steak experts know Omaha Steaks, and they’ll be happy to answer your questions, make selections and offer tips from their own experience.

Beef Nutritional Facts & InformationLeading health authorities, like the American Heart Association, American Cancer Society, American Dietetic Association and the U.S. Department of Agriculture, advocate that lean meat should be part of a well-balanced diet. Here Are The Facts:• Beefisnaturallylowinsodium,about60milligramsper3ounce serving.• Beefisoneofthebestsourcesofiron.Wheneatingwithotheriron-rich foods, the absorption of the iron from all foods in the meal increases.• Thereare21gramsofproteinin3ouncesofredmeat.Theproteinin beef is nutritionally complete, containing all 22 of the essential amino acids.• Beefisamajorsourceofzincinthediet.Zincisessentialforgrowth, metabolism and many other bodily functions. Beef is also a good source of vitamins B-12 and niacin. For a three-ounce portion of beef, start with about four ounces of raw, boneless meat.

Below is a nutritional comparison of our four main steaks and gourmet burgers.

3 oz. Uncooked Portion Calories Cholesterol Fat SodiumFilet Mignon 210 55 mg. 15 g. 45 mg.Boneless Strips 200 50 mg. 14 g. 45 mg.Filet of Prime Rib 230 60 mg. 19 g. 50 mg. Top Sirloin 180 45 mg. 12 g. 45 mg.Gourmet Burgers 180 60 mg. 13 g. 56 mg.

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For a great vegetable combination, try mixing together our Glazed Carrots with

Broccoli & Cauliflower after heating.

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Appetizers 36-3736 Artichoke Spinach Dip36 Buffalo Chicken Wings36 Bull Wings36 Chicken and Cheddar Bites36 Filet Mignon Spring Rolls37 Pepper Jack Risotto Cakes37 Seafood Stuffed Mushrooms37 Shrimp, Crab & Parmesan Dip37 Southwest BBQ Meatballs37 Stuffed Antipasto Bread37 Tenderloin Tips, Bacon-Wrapped

Beef 10-17 Beef Entrees10 BBQ Beef Brisket au Jus 10 BBQ Flat Iron Wraps10 BBQ Shredded Beef11 Beef Brisket11 Beef Sirloin Tips with Mushroom11 Beef Stew11 Beef Stroganoff with Noodles11 Caesar Steak Quesadilla12 Corned Beef and Cabbage Dinner12 Corned Beef, Old Fashioned12 Individual Prime Rib Slices13 Italian–Style Meatballs13 Liver and Onions13 Reuben Sandwiches13 Premium Ground Beef13 Tenderloin Kabobs13 Tenderloin Tips Burgers13 Gourmet & Omaha Steaks Burgers14 Pita Burgers w/ Tzatziki Sauce14 Roasted Chile Burgers Chateaubriands & Roasts14 Broiled Chateaubriand14 Pot Roast, Fully Cooked Filet Mignons15 Filet Mignon, Bacon-Wrapped15 Filet Mignon with Mushrooms15 Filet Mignon with Yucatan Glaze15 Filet Mignon with Napa Cabernet16 Filet Mignons, Sear Roasted16 Steaks Diane Sirloin Steaks16 Bacon-Wrapped Top Sirloins16 Sirloin Skewers, Mediterranean16 Top Sirloin with Pacific Rim Glaze17 Steak au Poivre

17 Strip Loin, Parmesan Dijon17 Strip Loin, Tuscan Balsamic17 Top Sirloin Tips17 Tuscan Balsamic Strip Loin

Breakfast 4444 Bacon Slices, Precooked44 Breakfast Burrito44 Breakfast Sausage44 Sausage, Potato, Cheese Casserole

Desserts 40-4140 Caramel Apple Tartlets40 Carrot Cake40 Cheesecakes40 Chocolate Lover’s Cake40 Chocolate Molten Lava Cakes40 Cookie Dough, Chunky Chocolate40 Cookie Dough, Macadamia Nut41 Cream Puffs41 Lemon Lava Cakes41 Pumpkin Pie41 Sour Cream Coffee Cakes40 Tiramisu Cake

Pastas & Soup 38-3938 Lasagna, Beef38 Lasagna, Meat Lover’s39 Lasagna, Roasted Vegetable38 Lobster Bisque Soup38 Lobster Mac & Cheese38 Maine Lobster Ravioli39 Shrimp Fettuccine Alfredo39 Steakhouse Penne with Marinara

Pork 27-3027 Pork Chop, Bacon Wrapped27 Pork Chop, Boneless27 Pork Chop, Polynesian Pork Entrees28 BBQ Pulled Pork28 Bratwurst28 Cuban Mojo Pork Tenderloins28 Franks, Gourmet28 Italian Sausage28 Lemon Chipotle Pork Tenderloins29 Polish Sausage29 Pork Loin Ribs with BBQ Sauce29 Pork Tenderloin Chateaubriand30 Smoked Boneless Ham30 Spiral Sliced Ham

Omaha Steaks Guide & Recipes Index

4

It all began back in 1897, when my great grandfather, J. J. Simon, and his son, B.A., sailed to America from Europe. They settled down in the Midwest where endless fields of golden corn and clear running streams were abundant. This, they felt, was the perfect place to raise and produce beef of the highest quality.

In 1917, they started their own company and began selling tender, flavorful meat to the most popular restaurants in the area. By the late 1940s, our company’s reputation had spread from fine restaurants to the general public. Folks across the nation began writing and calling to find out how they could enjoy this exceptional beef right in their very own homes. Their interest was taken to heart.

In 1952, we began to sell our products by mail. Now thousands of people, in areas where superior quality beef is difficult to find, can have Omaha Steaks conveniently delivered right to their doors.

But the convenience doesn’t stop with home delivery. You’ll love the ease of shopping from the comfort of your own home, 24 hours a day, 7 days a week. Our catalog and mailers make it a breeze to find a guaranteed supply of the best quality meats you’ve ever tasted, backed by the skill and reputation of a world-famous family business.

You can count on our friendly steak experts to answer all of your questions and to help you find the perfect selection . . . for home dining, entertaining and gift giving. They’ll have preparation tips, helpful hints and delicious recipes created especially for Omaha Steaks in our test kitchen.

You see, there really is no need to deal with the impersonal style and mediocre products you’ll find in most grocery store chains. Now you have an alternative. Welcome back to the level of personal service and quality products you deserve.

Sincerely,

Frederick J. Simon Owner

The Omaha Steaks Story

Poultry 32-3532 BBQ Ranch Chicken Wrap32 Breast of Chicken with Wild Rice32 Breast of Chicken Kiev32 Breast of Chicken, Broccoli & Cheese32 Breast of Chicken Cordon Bleu32 Breast of Chicken with Artichoke32 Boneless Skinless Chicken Breast35 Caribbean Chicken Breasts33 Chicken Breasts, Pacific Rim Glazed33 Chicken Breasts with Trio Mushroom33 Chicken Breasts & Vegetable Skewers33 Chicken in Pastry33 Chicken Tenderloin, Italian34 Chicken Tenderloins, Oven Fried34 Duckling Breasts34 Duckling Breast with Orange Sauce34 Grilled Chicken & Brie Sandwich34 Chicken Breasts with Mango Salsa35 Mango Chicken Roulade35 Marinated Italian Chicken Breasts35 Mediterranean Chicken Breasts35 Oven Roasted Chicken Breasts35 Oven Roasted Turkey Breast35 Sesame Chicken Breasts 35 Smoked Boneless Turkey Breast35 Whole Basted Turkey

Sauces & Glazes 42-4342 All Natural Turkey Gravy42 Cranberry Orange Sauce42 Lemon Parsley Butter Sauce42 Mushroom Demi Glace43 Napa Cabernet Glaze43 Pacific Rim Sesame Glaze43 Raspberry Sauce43 Seasoned Butter Sauce42 Steak Gravy43 Turkey Gravy Recipe43 Tuscan Balsamic Glaze43 Yucatan Chile Glaze43 White Sauce with Wine

Seafood 21-2621 Bacon-Wrapped Scallops21 Butterflied Trout Fillets21 Cedar Plank Salmon Fillets21 Champagne Crab Cakes 22 Coconut Shrimp 22 Flash Seared Ahi Tuna Steaks22 Jumbo Shrimp22 King Crab Legs22 Lemon Peppered Catfish Fillets22 Lemon Peppered Tilapia Fillets

23 Lobster Tails24 Mediterranean Salmon Fillets24 Pacific Rim Shrimp24 Parmesan Trout Fillets24 Pub-Style Cod Fillets26 Seafood Steaks & Fillets24 Shrimp Cakes24 Snow Crab Claws25 Sole Almondine25 Stuffed Sole Fillets25 Sugar Cane Shrimp Skewers25 Tempura Shrimp25 Tortilla Crusted Tilapia Fillets25 Tortilla Encrusted Tilapia Tacos26 Wild Salmon Fillets, Napa Cabernet

Side Dishes 45-4845 Asparagus with Hollandaise Sauce45 Broccoli & Cauliflower45 Creamed Spinach48 Glazed Carrots45 Green Bean Casserole45 Herb Roasted Potato Wedges46 Home Style Mashed Potatoes46 Lobster Mashed Potatoes 46 Mixed Vegetables46 Pepper Jack Risotto Cakes 46 Potatoes au Gratin 47 Roasted Garlic Mashed Potatoes 47 Pacific Rim Vegetable Stir-Fry 47 Scalloped Potatoes47 Steakhouse Potatoes 47 Sir-Fry Vegetables48 Stuffed Baked Potatoes 48 Sweet Corn Medley48 Vegetable Medley48 Whipped Sweet Potatoes 48 Whole Green Beans48 Yucatan Chile Glazed Vegetables

Veal & Lamb 30-3130 Curried Lamb Chops30 Leg of Lamb Roast31 Loin Lamb Chops31 Rack of Lamb31 Seasoned Boneless Leg of Lamb31 Veal Parmigiana31 Veal Patties, Italian Breaded

Cooking Charts18 Omaha Steaks Cooking Chart & p.5119 Omaha Steaks Roast Cooking Chart26 Omaha Steaks Fish Cooking Chart20 Private Reserve Steak & Chop Chart

50 3

Phone Numbers ....................................................................... 2The Omaha Steaks Story .......................................................... 4Storing, Thawing & Cooking Suggestions ............................ 6-8Thermometer ........................................................................... 8Tips For Perfect Grilling ........................................................... 9Beef .................................................................................. 10-20Seafood ............................................................................ 21-26Pork .................................................................................. 27-30Veal & Lamb ................................................................... 30-31Poultry .............................................................................. 32-35Appetizers ......................................................................... 36-37Pastas & Soups ................................................................. 38-39Desserts ............................................................................ 40-41Sauces & Glazes ............................................................... 42-43Breakfast ................................................................................. 44Side Dishes ....................................................................... 45-48Index ................................................................................. 49-50Foolproof Steak Cooking Chart ............... 18, Back Inside Cover

These items are new in this year’s Omaha Steaks Catalog & Cookbook. Sample and savor!

These products or recipes can be microwaved. Because microwaves vary in power and size, these instructions should serve only as a guide. By experimenting with your own unit, you can achieve more favorable results. Suggestions for products or recipes were tested in an 1100-watt power microwave with turntable. If not using a turntable, rotate once during the cooking process. (Please use our suggestions as guidelines only.)

Look ahead for these helpful symbols.NEW!

Table of Contents

M

omaha steaks is committed to being the very best in the business.Before any product earns the name “Omaha Steaks”, it must pass a through a series of quality and safety checks. You will be thrilled . . . we guarantee it.

the cooking times below are for fully thawed steaks.(Please see page 7 for cooking from frozen.)

The Steak Cooking Chart is also based on grilling with charcoal. When using a gas grill, you can use the same chart as a guide. In addition, you may want to consult the owner’s manual that came with your grill.

Chart is measured in minutes. Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using your kitchen thermometer.

Preheated Oven Broiler – place 2-3 inches away from the broiler heat source.

omaha steaks Cooking Chart

Gas or Red Hot Charcoal Grill – Preheat the grill on high. Lightly oil and season steaks. Refer to cooking times below. Allow 3-5 minutes before serving steaks. Apply finishing sauce, glaze or butter if desired.

Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2”


Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2”


t-bone & Porterhouse steak

toP sirloin steak

The Boneless Strip is a firm, well-marbled steak from the heart of the loin. The characteristic “white tail” keeps it juicy during cooking. Its full flavor and aroma come alive when grilled or broiled.

The Filet Mignon deserves its reputation as the most tender, elegant steak of all. Carved from the prized tenderloin, this delicate, lightly marbled cut has the mildest flavor of all our steaks.

Our Filet of Prime Rib offers the marvelous texture of a steak and the rich flavor of Prime Rib. The secret is in the “flavor kernel,” a ribbon of marbling running through the steak, which melts during cooking.

Our leanest, firmest, many say tastiest steak. Our expert steakcutters leave just enough of the exterior fat to bring out its uniquely bold, beefy flavor. If you prefer a steak with a robust taste and texture, this one’s for you!

Our mighty T-Bone & Porterhouse are two steaks in one! On one side of the bone there’s a large New York Strip and on the other, a tender Filet Mignon. Known for its size, it’s guaranteed to satisfy even the largest appetite!

boneless striP sirloin steak

Filet Mignon

• Grain-fed Beef• Naturally Aged

• USDA Inspected• Hand Trimmed

• 100% Guaranteed• Vacuum Wrapped

Flat iron steak

Our Flat Iron Steak is extra tender and juicy with a robust, beefy flavor that’s delicious grilled, broiled or pan fried. Big on flavor, yet completely trimmed, this popular steak is catching on with steak lovers everywhere.

Filet oF PriMe rib (ribeye)

©2009 OCG Omaha Steaks, Inc. 10774-M1

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