Heating Instructions

Thank you for choosing McCaffrey's Catering. We hope you enjoy the delicious food our chefs have prepared for you, your friends, and your family.

Quick Heating & Safety Guide:

* Bakeware: Items delivered in white & black trays with plastic covering are not oven safe. Please remove the items and transfer them to an aluminum pan or another oven-safe dish before heating.

* Bring Items to Room Temperature: Let refrigerated items sit before reheating for more even heating.

* Oven Recommended: Microwave reheating is not recommended. Use an oven or toaster oven. Cover food with foil or lid that comes with item to prevent overbrowning. Spread bulk items in a single layer on pan or dish. When heating multiple items together in the oven, cook at 350 degrees, add cooking time, and continually check for doneness.

* Check Temperature: Reheated food should reach 165°F (74°C). Use a stemmed thermometer. Consume all food items within 2 hours of removing them from the oven.

* Storage: Keep leftovers covered and refrigerated at 41°F (5°C) or below. Eat within 2 days.

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Classic Mashed Potatoes

  • Preheat oven to 350°F (175°C).
  • Add 3/4 to 1 cup of milk, cream, or broth. Stir in and spread potatoes evenly in pan.
  • Dot the top with butter for extra richness and to prevent drying.
  • Cover and bake for 20-30 minutes.
  • Stir halfway through reheating and again before serving for even texture.

Classic Roasted Red Skin Potatoes

  • Preheat oven to 400°F (200°C).
  • Optional: Spread potatoes on a large baking sheet. Drizzle with a little olive oil or spray lightly with cooking spray to help re-crisp.
  • Reheat for 15-20 minutes, flipping halfway through if you want even crisping on both sides.
  • They should be hot in the center and slightly crisp outside.

Lemon Garlic Roasted Red Skin Potatoes

  • Preheat oven to 400°F (200°C).
  • Optional: Spread potatoes on a large baking sheet. Drizzle with a little olive oil or spray lightly with cooking spray to help re-crisp.
  • Reheat for 15-20 minutes, flipping halfway through if you want even crisping on both sides.
  • They should be hot in the center and slightly crisp outside.

Roasted Yellow Potatoes with Rosemary

  • Preheat oven to 400°F (200°C).
  • Optional: Arrange potatoes in a single layer on a baking sheet or roasting pan. Lightly drizzle with olive oil or dot with a few pats of butter for moisture.
  • Roast uncovered for 20-25 minutes, turning them once halfway through.
  • Use a knife or skewer to check that the centers are hot (165°F+ / 74°C+ if using a thermometer).
  • Optional finish: For extra crispy skin, turn on the broiler for the last 2-3 minutes - just watch them closely.

Twice Baked Potatoes

  • Preheat oven to 375°F (190°C).
  • Optional: Place potatoes on a baking sheet or in an oven-safe dish. If they look a little dry, spoon 1-2 teaspoons of milk or cream over the filling. You can also add a pat of butter or sprinkle of cheese on top for a fresh finish.
  • Cover loosely with foil to prevent the tops from browning too fast.
  • Bake for 20-25 minutes, then remove foil and bake an additional 5-10 minutes to crisp the skin and brown the top.
  • Check doneness: Center should be hot (about 165°F/74°C if you want to check with a thermometer).

Cajun Potato Wedges

  • Preheat oven to 400°F (200°C).
  • Optional: Place wedges on a baking sheet in a single layer. Lightly brush or spray with a bit of oil to revive crispiness.
  • Reheat for 10-12 minutes, flipping halfway through for even crisping.

Parmesan Potato Wedges

  • Preheat oven to 400°F (200°C).
  • Optional: Place wedges on a baking sheet in a single layer. Lightly brush or spray with a bit of oil to revive crispiness.
  • Reheat for 10-12 minutes, flipping halfway through for even crisping.

Traditional Bread Stuffing

  • Preheat oven to 350°F (175°C).
  • Drizzle 1 to 1 1/2 cups of broth evenly over the stuffing.
  • Dot the top with 3-4 tablespoons of butter for extra richness.
  • Cover and bake for 35-45 minutes, or until hot in the center.
  • Stir halfway through to distribute heat and moisture evenly.
  • Optional: for a crispy top, remove foil for the last 10-15 minutes of baking.

Sweet Potato Chunks with Spinach & Walnuts

  • Preheat oven to 350°F (175°C).
  • Drizzle with 2-4 tablespoons of olive oil or melted butter.
  • Optional: Add a splash of broth (2-3 tbsp.) for extra moisture. Toss gently to lightly coat everything.
  • Cover the dish tightly with foil to steam and help the spinach cook without drying out.
  • Bake covered for 20-25 minutes.
  • Remove foil, stir gently, and bake uncovered for another 5-10 minutes to slightly toast the walnuts and dry any excess moisture.

Roasted Parmesan Fingerling Potatoes

  • Preheat oven to 400°F (200°C).
  • Optional: Spread potatoes in a single layer on a baking sheet. Lightly drizzle with olive oil or spray with cooking spray if they look dry.
  • Optional: Sprinkle a bit more grated Parmesan for a fresh cheesy layer.
  • Bake uncovered for 15-20 minutes, flipping halfway through if desired.
  • If they were cold from the fridge, they may need closer to 25 minutes.
  • They should be hot in the center and crisp on the outside, with the cheese slightly golden.
  • Optional: Broil on high for 1-2 minutes to crisp up the cheese - watch closely so it doesn't burn.

Steamed Red Bliss Potatoes with Butter & Parsley

  • Preheat oven to 400°F (200°C).
  • Optional: Spread wedges out in a single layer on a baking sheet. For a soft and buttery finish: Drizzle with a bit of melted butter or broth, then cover loosely with foil. For a slightly crisp finish: Toss with a light drizzle of olive oil and leave uncovered.
  • Reheat for 20-25 minutes, flipping halfway through.
  • If you covered with foil, remove it after 15 minutes to allow a light crisp.

Individual Potatoes Au Gratin

  • Preheat oven to 350°F (175°C).
  • Add moisture if they look a little dry, spoon 1-2 tbsp of milk or cream over each portion.
  • Optional: Add a pat of butter on top for extra richness.
  • Cover loosely with foil to keep them from drying out.
  • Bake for 20-25 minutes. You can test with a knife or skewer - it should slide in easily and come out hot.
  • Optional: For crispy tops, remove foil for the last 5-7 minutes.
  • Add a bit of shredded cheese on top if you want to refreshen the crust.

Mushroom & Goat Cheese Risotto

  • Preheat oven to 400°F (200°C).
  • Optional: Add moisture - Add 1-2 cups of broth or water then stir in and spread risotto evenly in pan. Add a few pats of butter.
  • Cover and bake for 25-35 minutes, stirring once halfway through.

Potatoes with Peppers & Onions

  • Preheat oven to 400°F (200°C).
  • Optional: Place on a baking sheet in a single layer. Drizzle lightly with olive oil or spritz with cooking spray if the veggies look dry.
  • Bake uncovered for 15-20 minutes, stirring halfway through.
  • Check that the potatoes are hot in the center and the veggies are sizzling and slightly caramelized.
  • Optional finish: For extra browning or crisp edges, turn on the broiler for 2-3 minutes a the end. Watch closely to avoid burning the onions or peppers.

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