|by Tobie Puttock|
Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food.
61 - 70 of 84 for italian sautee
Melt olive oil ... chicken in flour. Saute chicken until golden. ... onions are clear. Add slice of cheese over each piece of chicken, cover, and reduce heat.
Mix yeast, lukewarm water, shortening and sugar. Then add flour. Let set 5 minutes; mix. Add flour and water as needed for texture of pizza dough. ...
Sprinkle Italian dry salad dressing ... done, serve as is or put in casserole dish. Sprinkle with Parmesan cheese. Bake 15-20 minutes, uncovered and serve.
Combine all ingredients. On medium heat simmer for 1/2 hour. Serves 4-8.
Prepare Creamettes according to package; drain. In medium bowl, blend milk, egg and salt. Add macaroni; mix well. Spread evenly into greased 9x13 ...
Boil vermicelli until tender. Brown ground beef and drain. Mix sauce, paste and all spices together. Simmer for 45 to 60 minutes. Drain vermicelli ...
Assemble all ingredients in layers. Add garlic and olive oil and pour over top. Add cheese last, stirring a little. Bake at 350 degrees for 1 hour.
Combine all ingredients. Makes into balls 1 1/2 inches in diameter, using as little pressure as possible. Cover and let stand 1 hour. Brown ...
Make rotini according ... ingredients, rotini, cut up vegetables and pepperoni or chicken. Saute chicken with 1/4 cup soy sauce and 1/4 teaspoon garlic juice.
Mix ingredients and fry. 10 patties.
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