Jewish Holiday Kosher Dinner Kit for 6-8

• Ships frozen with dry ice.
• Do not remove dry ice with bare hands.
• Upon arrival immediately place in the freezer until ready to thaw and cook.
• May be kept frozen for up to 6 months.

To Serve

Prime Rib

• Preheat the Oven to a high temperature of 450°F (230°C). It is necessary to have a high temperature so that it can make the outside of the roast very hot which will in turn create a very nice crust.
• Make sure the oven has been preheated completely before placing your roast inside it. A well heated oven would help the meat cook from the beginning at an optimal rate.
• Roast meat by lowering your oven to 325°F (160°C). This low temperature helps to cook the roast slowly and evenly, allowing for a juicy inside that has a good looking crust at its top.
• Keep roasting until the center of the meat and the meat thermometer reaches the desired temperature. It’s important during this step to make sure that it is cooked in a way that meets your preference for doneness.
  • Rare – 120℉ (49°C)
  • Medium Rare – 130°F (54°C)
  • Medium – 140°F (60°C)
• As soon as your internal temperature for prime rib has been met, take it out of the oven. This way you stop it from overcooking and it maintains its moisture.
• Blanket it with some aluminum foil loosely and let the roast rest for around 20-30 minutes. Resting is crucial because this allows juices to travel back into muscle curing making meat more tender and delicious than ever before.
• Slice, serve, and enjoy!

Turkey Breast

• Preheat the oven to 350°F (175°C).
• Place turkey breast skin-side up into a roasting pan.
• Loosen skin with your fingers, and brush ½ of the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture.
• Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture.
• Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165°F (65°C), about 30 more minutes.
• Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet.
• Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes.
• Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet.
• Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
• Serve and enjoy!

Oven Fried Chicken

• Preheat oven to 425°F.
• Bake uncovered 30 minutes.
• Turn chicken and bake about 20 minutes longer or until juice of chicken is clear when the thickest pieces are cut to bone (an internal temperature of at least 165°F).
• Serve and enjoy!

Kugel

• Thaw in the refrigerator overnight
• Remove the lid
• Heat from frozen at 350 degrees for 40 minutes uncovered

Matzoh Balls

• From Frozen
  • Place frozen Matzah Balls in boiling soup for 45 minutes and cover
• From Thawed
  • Place Thawed Matzah Balls in boiling soup for 15 minutes and cover