Cooking Instructions

Tips on how to preserve and prepare your pizza.
If your pizzas are still frozen when they arrive or are cool to the touch, place them in the freezer and bake them within 30 days.
For the ultimate pizza, bake from a frozen state according to the following instructions: Preheat oven to 425 degrees. Remove lid and lift pizza out of the pan. Wipe away condensation from the pan and lightly oil the pan. Return pizza to the pan and bake on the middle rack, or until cheese melts and crust becomes crispy and golden brown. Baking times vary for each type of pizza and length of bake time is indicated on the lid of each pizza. If the pizza has thawed decrease bake time by 5 minutes. Microwave cooking is not recommended.

Pizza Pan Curing Procedure
      When purchasing a brand new baking pan it is necessary that you cure/season the pan before use. The seasoning process fills the valleys of the porous aluminized steel

      First, the pan must be washed in hot soapy water to remove impurities. Use regular dish soap and a sponge to prevent scratching the surface of the pan. Let dry.

   Coat the bottom of pan with salt.

   Pre-heat oven to 450 degrees.

   Place pan in oven and bake 6 hours.

   With repetitive use the pan will cure/darken over time.

   Hand washing is recommended to extend the pan life. Do not use scouring pads, steel wool or abrasive cleaners.

   Once dry, store pan upside down. Do not "nest" with other pans immediately after towel drying. Keep pans away from moist and humid storage environments. The best storage areas are dry, warm store areas or still-warm oven.

For best results, use dough within 48 hours of defrosting.
Dough works best at room temperature; leave on kitchen counter for 20 minutes before using.
Divide dough in half; dough makes two pizzas when using the Malnati 9" pan.
Lightly oil pan. Pat out dough to desired thickness and shape; then add a layer of mozzarella cheese, plus your favorite pizza ingredients. Top with a thin layer of tomatoes.
Bake at 425 for 25-30 minutes, or until crust is golden brown. Oven temperatures may vary.
Use remaining tomatoes for another favorite recipe - and enjoy!

Preheat oven to 350 degrees. Remove plastic wrap and place heart shaped tray in oven, bake cookie dough for 16-18 minutes or until golden brown. Microwave cooking is not recommended. Cool 2 Minutes before serving. Enjoy!

1.)Freeze cookies upon arrival if not consumed immediately.
2.)Do NOT put Carol's Cookies in a cooler or a refrigerator.
3.)Freeze any unused cookies in a freezer bag sealed tightly with a twist-tie.
4.)Cookies placed in cookie jars or bakery cases maintain their freshness best after they are thawed. Put a piece of white bread in the jar or case to absorb humidity and help optimize freshness.
5.) To defrost, leave the cookies out of the freezer for about two hours.

For best results let thaw in fridge overnight, or leave out for approximately one hour.

Stove top heating instructions
1. Place entire contents of gravy bucket in large sauce pan.
2. Heat until it reaches 180°. DO NOT BOIL. This takes about 20 minutes.
3. Open beef pack and separate slices. This creates a more flavorful and tender sandwich.
4. Add enough slices to 2-3 sandwiches at a time and heat for about 1 minute. Add beef in small increments as needed.
5. Take temperature of gravy while heating beef. The temperature should stay between 165° and 180° for best results.
French Bread: Place rolls on cookie pan 2" apart and bake at 450° for 5 minutes.

Microwave heating instructions
1. Place entire contents of gravy bucket in microwave safe bowl and heat for 5 minutes. This includes any solids or spices.
2. Stir contents and then heat for another 4 minutes while separating the beef slices. The temperature should be 180°. DO NOT BOIL.
3. Take bowl out of microwave and add enough beef for 2-3 sandwiches and stir in for about a minute. Take temperature as you add beef.
4. If the temperature falls below 165° remove beef, return to microwave and reheat for 2 minutes.
Food Safety Caution: The beef and gravy in this package must be at 40° or colder upon receiving it.

Heat in water, steam or grill the hot dogs and nestle them in a steamed poppyseed bun. Then pile on the toppings in this order :
1. Yellow Mustard
2. Bright Green Relish
3. Fresh Chopped Onion
4. Two Tomato Wedges
5. A Kosher Pickle Spear
6. Two Sport Peppers (careful!)
7. A Dash of Celery Salt
Tip : For perfectly steamed buns, place a warm, damp towel in the bottom of your steam table. Poke a few holes in the bun package and steam until buns are soft and warm.

A “Portillo’s” Chicago style hot dog is a “natural skin on” all beef hot dog served in a steamed poppy seed bun loaded with mustard, relish, onions, tomatoes, kosher pickle spear, sport peppers and Portillo’s own seasoning salt.

Fill a 4 quart pot with one and half quarts of water (48 ounces).
a. Bring water to a boil; turn the water down until it stops boiling, or a slight simmer.
(DO NOT COOK HOT DOGS IN BOILING WATER).
b. Place desired number of hot dogs into water and cook uncovered for 20 minutes. This is one of the critical steps to get the genuine Portillo’s flavor.

Steam the hot dog buns
a. Do not steam the buns until the hot dogs have cooked for 20 minutes.
b. Place package of hot dog buns into a microwave, if fewer buns are desired put them into a plastic bag and loosely close bag.
c. Heat buns on high for 2 to 2 ½ minutes. (If fewer buns are desired heat for 45-60 seconds).
d. Be cautious when opening, escaping steam and hot dog buns will be extremely hot.

Assemble the Hot dogs Genuine Portillo’s style.
a. Carefully open steam bun completely.
b. Place hot dog into bun with ends curling up.
c. Top with desired condiments in the following order: Mustard, Relish, Onion, Tomato slices, Portillo’s seasoning salt (one shake per slice), Pickle spear and Sport Peppers.

Corned Beef
Thaw in refrigerator unopened overnight.
    For warm sandwich: Submerse entire unopened package in
    warm tap water (not boiling) for 10 minutes.
Separate individual slices to be used.
Refrigerate any unused portions.

Potato Pancakes
Thaw in refrigerator unopened overnight.
Heat at 350° in conventional oven, toaster oven (10-12 minutes) or in frying pan using non-stick spray. Heat until crisp, flipping pancake once. Serve with sour cream and applesauce if desired.

Rye Bread
For best results let thaw completely.

Mustard
Let thaw and shake well.

Charcoal Grill
1. Defrost Hackneyburgers in refrigerator.
2. Place Hackneyburgers on a preheated grill 4 inches from moderate coals
 Grill for 2 – 3 minutes per side for “Medium Rare”
 Grill for 3 – 4 minutes per side for “Medium”
 Grill for 7 – 8 minutes per side for “Well Done”
**Turn Hackneyburgers with a spatula.
**Do not press patties.
**Pressing causes the loss of flavorful juices and results in a dry Hackneyburger.
3. Remove Hackneyburgers from grill, cover with foil and let rest for 5 minutes.
Grilling times are based on charcoal grilling. Because gas grill brands vary greatly, it's best to consult your owner's manual for grilling guidelines and use an instant read thermometer to determine doneness.

Pan Fry
1. Defrost Hackneyburgers in refrigerator.
2. Place Hackneyburgers in a preheated skillet over moderate heat.
 Grill for 2 – 3 minutes per side for “Medium Rare”
 Grill for 3 – 4 minutes per side for “Medium”
 Grill for 7 – 8 minutes per side for “Well Done”
**Turn Hackneyburgers with a spatula.
**Do not press patties.
**Pressing causes the loss of flavorful juices and results in a dry Hackneyburger.
3. Remove Hackneyburgers from grill, cover with foil and let rest for 5 minutes.

Hackney’s Dark Rye Bread
Keep frozen until ready to use.
Defrost at “Room Temperature”.

Filets-8 oz. Steaks
Thaw your frozen filets overnight in your refrigerator. Before cooking, take filets out and let them come down to room temperature for 15 minutes. Remove your filets from the package. Preheat the broiler or prepare a hot fire in a grill. Rub the filets lightly with olive oil. Season on both sides with salt and pepper. For rare to medium rare, cook 3-4 minutes per side. For medium to medium well, cook 5-6 minutes per side. Places slice of blue cheese or horseradish crust on filet and melt over top for 1-2 minutes. Enjoy!

Medallions-3 oz. Trios
Thaw your frozen filet medallions overnight in your refrigerator. Before cooking, take filets out and let them come down to room temperature for 15 minutes. Remove your filets from the package. Preheat the broiler or prepare a hot fire in a grill. Rub the filets lightly with olive oil. Season on both sides with salt and pepper. For rare to medium rare, cook 1-2 minutes per side. For medium to medium well, cook 3-4 minutes per side. Place slices of blue cheese, horseradish, or parmesan crust on filet and melt over top for 1-2 minutes. Enjoy!

Ribs
Fully thaw ribs, make a 1" slit between each rib on back of slab.
Grill: Place bottom side down directly on the grill. Baste top with sauce, heat for 2-3 minutes and turn over for another 2-3 minutes.
Oven: Heat oven to broil, place bottom side up on the broiler and heat for 3-4 minutes. Turn over and baste with sauce and heat for another 3-4 minutes.

Completely defrost pie. Remove plastic wrap. Leave pie in paper bag. Place on cookie sheet and bake at 350° for 60 minutes. Remove from oven; slit top of bag and peel back to expose top of crust of pie. Return to oven for 20 minutes or until top is golden brown. Serve with ice cream.

Chocolates
For best results, let completely cool before eating.