Quartered artichoke heart is topped with rich and creamy boursin style cheese, coated in a light batter, then rolled in a mixture of bread crumbs and Parmesan cheese.
Preparation Method: Deep fry for 2-3 minutes in 350F oil.
BEEF SKEWER Tender pieces of premium beef are the stars of this delicious satay hors d'oeuvre on 6" bamboo skewers.
Preparation Method:Bake from frozen in 350F oven until meat temperature reaches 165F.
BEEF WELLINGTON Van Lang uses only juicy chunks of beef tenderloin in this most traditional Wellington hors d'oeuvre. Customers will recognize the quality.
Preparation Method:Bake from frozen in 375-400F oven for 12-15 minutes or until golden brown and filling temperature reaches 165F.
APRICOT BRIE EN CROUTE Premium apricot jam is spread over imported French brie, providing a hint of sweetness with this mild yet flavorful cheese. The brie is encased with flaky puff pastry dough.
Preparation Method:Bake from frozen in 425-450F oven for 8-10 minutes or until golden brown and heated through.
CHICKEN VINDALOO An authentic blend of tender chicken, tomatoes, garlic and ginger simmered in our very own curry sauce and tucked in a crispy phyllo star.
Preparation Method: Bake from frozen in 375° oven for 8-10 minutes until meat temperature reaches 165°F.
DATE WRAPPED IN BACON Sweet premium dates are the center of this delicious appetizer; an elegant choice!
Preparation Method: Bake from frozen in 400F oven for 15-20 minutes or until temperature reaches 165F.
BEEF EMPANADA
Juicy chunks of beef tenderloin give this empañada its delicious flavor and wide appeal.
Preparation Method: Bake from frozen in 350-400F oven for 12-15 minutes or until golden brown and filling temperature reaches 165F.
CHICKEN EMPANADA
Succulent pieces of chicken are tucked inside Van Lang's flaky triangles along with the classic empañada ingredients. A crowd pleaser!
FRANK 'N BLANKET
Tasty all-beef frank wrapped with flaky puff pastry. Van Lang has perfected this timeless American treat.
Preparation Method: Bake from frozen in 350F oven for 10-15 minutes or until golden brown and meat temperature reaches 165F.
ITALIAN SAUSAGE STUFFED FRESH MUSHROOM
Fresh, simple ingredients but bursting with flavors. Spiced Italian sausage, onions, herbs and spices stuffed inside a fresh mushroom cap.
Preparation Method: Bake from frozen in 350F oven for 7-10 minutes until filling reaches 165F.
SHRIMP & CHICKEN POTSTICKER
Minced shrimp and chicken are delicious together in this popular Van Lang hors d'oeuvre.
Preparation Method: Deep fry from frozen in 350F oil for 3-5 minutes until golden and filling temperature reaches 165F.
CHICKEN QUESADILLA CONE
Tender pieces of chicken and vegetables are mixed in perfect proportion with cheeses and spices, presented in an easy-to-handle cone shape.
Preparation Method: Bake from frozen in 350F oven until filling temperature reaches 165F.
QUICHE FLORENTINE
Quiche Florentine bursts with the flavors of chopped spinach and Swiss cheese.
Preparation Method: Bake from frozen in 350F oven for 7-10 minutes or until golden brown. Quiche may also be micro-waved on high; place on paper towel, 12 for 2:45 minutes; 6 for 1:30 minutes; 3 for 60 seconds.
SALMON SKEWER
Flaky salmon fillet is a new flavor twist to satay, one that many customers will appreciate.
Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F.
SHRIMP SHAO MAI
Minced shrimp mingle with water chestnuts, peas, carrots, onion and Asian spices in delicate gyoza-dough cups.
Preparation Method: Steam from frozen at 212F for 10-12 minutes until filling temperature reaches 165F. It may be helpful to oil the pan to prevent sticking.