CRISP COATINGS

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.

Breaded Eggplant
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.
 

Broiled Salmon
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

       

  

 Chicken   

180 degrees

 

 Turkey Burgers

165 degrees

 

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!!!

Equivalent Measurements

 

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.

© 2014 by Sebastiano's Gourmet Foods

Email us @ sebastianos.com@gmail.com

Phone:  561-427-5604 or 561-568-5005