After a frustrating errand this afternoon, I decided that frozen crap would be dinner. Why the instruction to "cook from frozen, do not thaw"? I have a big-box-store stove (ie, not the best by any means) and my thought is that the closer to room temp my food is, the better the results will be. If it matters, the menu is spanikopita and gyoza (well, okay, junk, but it fits the bill).
I realize this isn't really Home Cooking, but I am Cooking at Home.