A note from the FoodyDirect team
We hope you enjoy the experience and convenience of this delicious food arriving at your door. It was prepared for you by one of our many outstanding fulfillment partners.
FoodyDirect has created a national “restaurant row” by partnering with a highly select group of America’s most iconic restaurants, bakeries, and artisan produc- ers. Each has won awards, garnered high praise from critics and bloggers and, most important, gets rave reviews from their passionate and devoted customers. Each prepares and serves up a menu of mouth-watering specialties that can be ordered on FoodyDirect.com and shipped straight to your door.
prep | store | care
STORE: Fresh food from Kenny & Ziggy’s should be enjoyed within two days of arrival. Reuben Sandwich Kit All food may also be frozen for up to 2 months with the exception of the following items (which should never be frozen): Mustard, Russian Dressing, Sauerkraut, Pickles, Cream 1. Take the corned beef out of its wrapper and portion what you are going to use. We Cheese, Apple Sauce and Sour Cream recommend 12 oz. per sandwich for a heaping helping! 2. You can steam the corned beef one of two ways: (a) Preheat oven to 300°F. Lay the ALL FOOD HAS BEEN FULLY COOKED AND ONLY NEEDS A QUICK HEATING* meat out evenly on a large piece of heavy-duty aluminum foil. Drizzle 2 tablespoons of *(Kosher Franks are not cooked and should be grilled or boiled) water on top of the meat then fold the foil closed. Place aluminum wrapped meat in the Stuffed Cabbage oven to steam for 10 minutes; OR (b) Steam the corned beef on your stovetop in a double- boiler until it’s warm. PREP: Leave in the tin, replace the lid with foil, or place in a Pyrex dish with foil on top. 3. Remove butter from your refrigerator and let sit at room temperature for a few minutes Heat at 250˚ for 35–45 minutes. to soften. Using 2 slices of fresh rye bread for each sandwich, butter each slice on both sides and grill in a pan until both sides of each slice are golden brown. Corned Beef & Pastrami 4. Place 3 slices of Swiss cheese on one slice of grilled rye. Slather Russian dressing on PREP: Corned Beef and Pastrami can be enjoyed cold but if you prefer to warm the top of the Swiss cheese and on the other slice of grilled rye. meat, follow the instructions in Step 2 in the Reuben Sandwich Kit above. If an oven 5. Heat the Sauerkraut – either in a small saucepan for 2-3 minutes or in a microwave- or stove is not available, you may warm the meat in the microwave as follows: lay the safe dish for 30 seconds. meat out evenly on a microwave-safe plate; drizzle a tablespoon of water over the meat, 6. Place the warm corned beef on top of the bread slice with Swiss cheese. Add warm cover with plastic wrap and heat in the microwave on high for 20 to 30 seconds for every sauerkraut. Close the sandwich, cut in half and enjoy! 4 slices of meat. Carefully remove plastic wrap when finished. Enjoy! prep | store | care
Kosher Franks Hungarian Goulash
PREP: Kosher franks may be either grilled or boiled. On the grill, cook franks over PREP: Empty all of the contents into a Pyrex dish, cover with foil and heat at 250˚ medium heat for 6 to 9 minutes, turning frequently. On the stovetop, carefully place franks 20-25 minutes. into boiling water. Cover the pot and boil franks for 1 minute. Turn off the heat and let stand for 5 to 7 minutes. Enjoy! Matzo Ball Soup
PREP: Transfer all of the soup into a large saucepan or pot. Place the matzoh balls in the Potato Pancakes soup and bring to a simmer, gently stirring periodically. Do not bring to a full boil as the PREP: Preheat your oven to 350 °F. Spread potato pancakes out on a cookie sheet, place matzoh balls may break apart. in preheated oven, and heat until crispy, approximately 15 to 20 minutes. Serve with the included applesauce and sour cream. Enjoy! Chicken Soup and Matzoh Balls/Kreplachs
PREP: Transfer all of the soup into a large saucepan or pot. Place the matzoh balls in Knishes the soup and gently bring to a boil. DO NOT BOIL RAPIDLY AS THE MATZOH BALLS PREP: Preheat your oven to 250 °F. Wrap the knishes in aluminum foil and place on MAY BREAK. a baking sheet. Place the baking sheet in the oven and heat for 20 to 25 minutes (Mini Knishes should be heated for 15 to 20 minutes). Split Pea, Mushroom Barley & Vegetable Soup
PREP: Transfer all of the soup into a large saucepan or pot. Gently bring to a boil. Kishka PREP: Preheat oven to 375˚ spread out on a cookie sheet and heat until crispy for Noodle Kugel approximate time is 20-25 minutes. Do not over heat. PREP: Heat contents in tin for 15 minutes at 250˚. Remove top and heat for an additional 10-15 minutes to crisp the top. Kasha Varnishka &, Egg Barley Farfel with Mushrooms
PREP: Place in a Pyrex dish and cover with foil. Heat at 250˚ for 20-25 minutes. Do not overheat.
QUESTIONS? [email protected] 855-750-FOOD
about our partner - kenny & ziggy’s delicatessen
Consider Kenny & Ziggy’s the solution to your cravings for outstanding corned beef Reubens, pastrami sandwiches, and homemade matzo ball soup. A success since it opened in Houston, Texas, in 1999, this destination deli featured on Food Network’s Diners, Drive-Ins and Dives with Guy Fieri serves up the authentic, soul-satisfying Jewish comfort classics that used to be abundant in Manhattan, but are now harder to come by.