subject: Unique Choices of Meals for the Holidays! [print this page] Unique Choices of Meals for the Holidays!
Soups of seafood's and Cream Cheese Biscuits Can Go with Any Meal!
Omaha Steaks Lobster Bisque
Product features:
Pack of four, 16-ounces per unit (total of 64 ounces)
Velvety smooth and delicious
With the delicate flavor of lobster, onion and a hint of sherry
Soups of pureed seafood's and cream make such a perfect first course.
Omaha Steaks Classic Pasta Meals
Product features:
Loaded with your garden favorites, our Roasted vegetable lasagna is a vegetable lover's dream.
You'll love this twist on and Italian classic. Meal serves 2.
Loaded with garden favorites. The spinach lasagna layers are generously filled with roasted artichokes, mushrooms, zucchini, eggplant, peppers and onions. Enhanced with a Parmesan and garlic ricotta cheese blend and Italian red sauce, you'll love this twist on an Italian classic. Meal serves 2.
Omaha Steaks Stuffed Sole
Product features:
Hand prepared white sole fillets with a savory bread crumb stuffing.
Packed with chopped scallops and crab meat.
Enjoy the tasty blend of baby shrimp and garlic.
They taste as delicious as they sound!
72 Layer Cream Cheese Biscuits, One Dozen
Product features:
Hand cut, 72 layer, Cream Cheese Biscuits.
Great with butter or jam.
Also wonderful as shortcake topped with fresh fruit and whipping cream.
One dozen, shipped frozen.
These 72 layer, hand cut Cream Cheese Biscuits are wonderful. Can be served as dinner rolls, warm with butter or honey, or taken from the freezer one at a time for breakfast. These Cream Cheese Biscuits can be served with any of the main course that are listed.
Omaha Steaks Beef with Pasta
Italian favorite tastes homemade.
Just heat and serve for a quick and easy meal.
Serves 2 to 3
This Italian favorite tastes homemade! Our recipe is loaded with cooked ground beef, tomatoes, zesty seasoning, onion, eggs, and five cheeses- Mozzarella, Monterey Jack, Ricotta, Parmesan and Romano. Just heat and serve for a quick and easy meal.
