BEST CUTLETS & MILANESE
Flour your item
(i.e. thinly sliced chicken breast, sliced eggplant, fish filet)
Dip in beaten egg.
Coat both sides with mix lightly pressing with finger tips.
Sauté until light golden brown.
Great for Chicken, Fish,
Pork Chops, Steak, Veal,
Eggplant, Broccoli, etc.
Fish Stir Fry
USE AS A RUB FOR GRILLING OR BROILING
Rub Mix into moist meat/fish.
Pat lightly on top with Olive Oil.
For Roasted Vegetables: Toss or Brush vegetables with Olive Oil and Bake or Grill.
Optional: For Steaks, we tenderize our meat first with Sea Salt, then follow the above steps. Letting it sit at room temperature for at least 20-30 minutes prior to cooking.
Grilled Steaks & Lamb
SPRINKLE TO TASTE
Sebastianos Mixes are excellent sprinkled over any steamed or sautéed vegetable. Add the mix at the end of the cooking process. Toss and serve.
Use the mixes to flavor soups, gravy, stuffing, eggs, and rice.
A little Olive OIl & Italian Garlic Mix tossed with pasta is instant Aglio e Olio.
Olive Oil & Sebastianos Mixes make a great dipping appetizer for bread.
Use your imagination, Sebastiano Mixes are good with everything!!!
Vegetable Stir Fry
BASIC BAKING TECHNIQUE
Rub Meat with Olive Oil and Rub in Sebastiano's Seasoning Mix. Cover tightly and bake at 350 degrees until desired doneness. See Recipes for more detailed ideas.
RECOMMENDED INTERNAL COOKING TEMPERATURES
Beef, Lamb & Pork
140 rare (beef only)
160 degrees medium
170 degrees well
Baked Pork Loin
Sebastiano's Easy Cooking Methods
The aroma cooking with Sebastiano's Mixes is tantalizing.
No matter what your current culinary skill, you will feel like a Gourmet Chef by simply using
Sebastiano's products and following these simple Cooking Methods.
NEED HELP? Send Chef Sebastiano a question and he'll give you cooking tips!
Abbreviations: Teaspoon = tsp
Tablespoon = Tbsp
3 teaspoons = 1 tablespoon 1 cup = 8 fluid ounces
2 tablespoons = 1/8 cup 2 cups = 1 pint/16 fluid ounces
4 tablespoons = 1/4 cup 4 cups = 2 pints/1 quart/32 fluid ounces
5 1/2 tablespoons = 1/3 cup 4 quarts = 1 gallon
8 tablespoons = 1/2 cup 8 quarts = 1 peck
12 tablespoons = 3/4 cup 4 pecks = 1 bushel
16 tablespoons = 1 cup 16 ounces = 1 pound
1 ounce = 28.35 grams
1 liter = 1.06 quarts
NOW YOU KNOW!!!
Sometimes it is helpful to know an equivalent measurement when a recipe calls for a certain amount and you can't find the right measurement device in your cupboard.