Fontina Risotto Cakes With Fresh Chives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FONTINA RISOTTO WITH CHICKEN



Fontina Risotto with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
1/4 cup roughly chopped fresh parsley

Steps:

  • Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
  • Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
  • Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

CHIVE RISOTTO CAKES



Chive Risotto Cakes image

Provided by Ina Garten

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 9

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Good olive oil

Steps:

  • Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees F.
  • Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

FONTINA RISOTTO CAKES WITH FRESH CHIVES



Fontina Risotto Cakes with Fresh Chives image

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

Categories     Cheese     Onion     Rice     Appetizer     Bake     Christmas     Parmesan     White Wine     Winter     Parsley     Fontina     Bon Appétit     Sugar Conscious     Kidney Friendly

Yield Makes 10 servings

Number Of Ingredients 16

3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 large egg yolk
2 large eggs
Canola oil (for frying)
Additional grated Parmesan cheese
Fresh chives

Steps:

  • Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
  • Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
  • Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
  • Serve risotto cakes sprinkled with cheese and garnished with chives.

BAREFOOT CONTESSA'S CHIVE RISOTTO CAKES



Barefoot Contessa's Chive Risotto Cakes image

Show: Barefoot ContessaEpisode: Herb Hall of Fame These looked soooooo yummy I decided to put the recipe here for safe keeping.

Provided by Luvs 2 Cook

Categories     Short Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

kosher salt
1 cup uncooked arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated italian Fontina cheese (5 ounces)
1/2 teaspoon fresh ground black pepper
3/4 cup panko breadcrumbs (Japanese dried bread flakes)
olive oil

Steps:

  • Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice.
  • Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
  • Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl.
  • Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees F.
  • Spread the panko in a shallow dish.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-low heat.
  • Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick.
  • Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
  • Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
  • Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
  • Arrange on a serving platter and serve hot.

CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )



Chive Risotto Cakes ( Ina Garten Barefoot Contessa ) image

Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, "Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs." These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust." Enjoy! ChefDLH

Provided by ChefDLH

Categories     Rice

Time 6m

Yield 6 serving(s)

Number Of Ingredients 9

kosher salt
1 cup uncooked arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups cups grated italian Fontina cheese (5 ounces)
1/2 teaspoon fresh ground black pepper
3/4 cup panko breadcrumbs (Japanese dried bread flakes)
olive oil

Steps:

  • Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees.
  • Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
  • Form balls of the rice mixture using a standard (2 1/4 -inch) ice cream scoop or a large spoon.
  • Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat.
  • Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
  • Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
  • Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
  • Serve hot.

Nutrition Facts : Calories 307, Fat 11.2, SaturatedFat 6, Cholesterol 113.1, Sodium 342.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.4, Protein 13.4

More about "fontina risotto cakes with fresh chives recipes"

FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE | BON …
fontina-risotto-cakes-with-fresh-chives-recipe-bon image
2004-12-01 Step 1. Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy …
From bonappetit.com
3.5/5 (4)
Servings 10
  • Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
  • Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
  • Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.


FONTINA RISOTTO CAKES - OLD EUROPE CHEESE
fontina-risotto-cakes-old-europe-cheese image
Spread risotto in a 9×13-inch pan and let cool completely. Whisk together one egg, cooled risotto, 1/2 cup panko, Fontina, parsley, and chives until completely mixed. Form mixture into balls and flatten into puck shapes. Spray a baking …
From oldeuropecheese.com


CHIVE RISOTTO CAKES - RECIPE DIARIES
chive-risotto-cakes-recipe-diaries image
Drain the rice in a sieve and run under cold water until cool. Drain well. Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. …
From recipe-diaries.com


SUNDAY DINNER: RISOTTO CAKES WITH FONTINA AND CHIVES
sunday-dinner-risotto-cakes-with-fontina-and-chives image
2009-08-03 Spread the cooked risotto on a plate or baking sheet and let cool until no longer warm to the touch. Once the rice is cool, prepare the next part of the mixture. In a bowl, beat 2 eggs and add in the yogurt, cheese, chives, a …
From helen.blog


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE | YUMMLY
Aug 16, 2012 - Wonderful, loved them. Gebruik de pijltjes omhoog en omlaag om door de resultaten van automatisch aanvullen te navigeren en …
From nl.pinterest.com


IT'S ALL ABOUT ME!: FONTINA RISOTTO CAKES WITH CHIVES
Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. The risotto will be a bit more solid than when it was first made, but it will make the cakes stick together much better. Shape mixture into 1 1/4-inch balls; flatten to 2-inch rounds. Dip risotto cakes into beaten egg, then into panko to coat.
From fmg-itsallaboutme.blogspot.com


FONTINA AND CHIVE RECIPES (62) - SUPERCOOK
Supercook found 62 fontina and chive recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list fontina and chive. Order by: Relevance. Relevance Least ingredients Most ingredients. 62 results. Page 1. Fontina-Chive …
From supercook.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES (RECIPE)
2013-04-22 Ingredients: 3 cups (approx.) low-salt chicken broth 2 Tbsp olive oil ½ cup finely chopped onion 1 cup plus 2 Tbsp Arborio rice ¼ cup dry white wine
From westchestermagazine.com


CHIVE RISOTTO CAKES – RECIPES NETWORK
2012-11-30 Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. Step 3. When ready to cook, preheat the oven to 250 degrees F. Step 4. Spread the panko in a shallow dish. Heat 3 ...
From recipenet.org


CHIVE RISOTTO CAKES - SMELLS LIKE HOME
2008-11-20 Drain the rice in a sieve and run under cold water until cool. Drain well. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. When ready to cook, preheat the oven to 250 ...
From smells-like-home.com


RECIPES:FONTINA_RISOTTO_CAKES_WITH_FRESH_CHIVES [MARCOSWIKI]
Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, saut risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
From marcos-web.net


FONTINA RISOTTO CAKES WITH FRESH CHIVES ON BAKESPACE.COM
Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet.
From bakespace.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE
3 cups (about) low-salt chicken broth 2 tablespoons olive oil 1/2 cup finely chopped onion 1 cup plus 2 tablespoons arborio rice 1/4 cup dry white wine
From keeprecipes.com


RISOTTO CAKES - LIDIA
Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat. Fry the patties until they’re heated through and crispy on the outside, about 2 minutes per side. Drain on a paper-towel-lined plate, and season with salt. Whisk together the vinegar and mustard in a large bowl. Whisk in the olive oil to make a smooth dressing.
From lidiasitaly.com


CHIVE RISOTTO CAKES - FOOD NETWORK
Drain well. 2) Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. 3) …
From foodnetwork.co.uk


FONTINA RISOTTO CAKES WITH FRESH CHIVES | RECIPE | RISOTTO CAKES ...
Sep 13, 2019 - Fontina Risotto Cakes with Fresh Chives Recipe. Sep 13, 2019 - Fontina Risotto Cakes with Fresh Chives Recipe . Sep 13, 2019 - Fontina Risotto Cakes with Fresh Chives Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES | RECIPE - PINTEREST.COM
Jun 23, 2021 - Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes. Jun 23, 2021 - Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES | COOK
2014-12-08 Our Best Casserole Recipes. 3. Clean Eating Slow Cooker Overnight Oatmeal. 4. Valentine’s Day Chocolate Desserts. 5. Fast Shrimp Bisque. 6. Spicy Zucchini Frittata . 7. Awesome Ice Box Oreo Cheesecake. 8. 75+ Ways to Indulge in Nutella. 9. The Perfect Meatball. 10. Cream Cheese Brownies . previous. Amazing Instagram Breakfast Art by Idafrosk . …
From cook.my


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


FONTINA AND RISOTTO RECIPES (25) - SUPERCOOK
Supercook found 25 fontina and risotto recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list fontina and risotto. Order by: Relevance. Relevance Least ingredients Most ingredients. 25 results. Page 1. Risotto with …
From supercook.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE | YUMMLY
Aug 16, 2012 - Wonderful, loved them
From pinterest.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES | KEEPRECIPES: YOUR …
Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds
From keeprecipes.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES - BLOGGER
2009-05-12 Fresh chives. Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice ...
From everythingisbetterwithbacon.blogspot.com


RECIPETHING - FONTINA RISOTTO CAKES
Mix 1/2 cup panke, fontina cheese, parsley, chives and 1 egg yolk into risotto. Shape into 1 1/4 inch balls; flatten into 2" rounds. Arrange on a baking sheet (can be done 2 days ahead, cover and refrigerate). eheat oven to 250. Beat 2 eggs in a shallow bowl, place 1 cup panko in another bowl. Dip risotto cakes in egg then panko. Pour enough ...
From recipething.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE | YUMMLY
Aug 16, 2012 - Wonderful, loved them. When the auto-complete results are available, use the up and down arrows to review and Enter to select.
From pinterest.co.uk


FONTINA RISOTTO CAKES WITH FRESH CHIVES - MEDITERRANEAN RECIPES
Fontina Risotto Cakes with Fresh Chives might be just the main course you are searching for. This recipe makes 10 servings with 332 calories, 17g of protein, and 17g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up chives, butter, additional parmesan cheese, and a few other ...
From fooddiez.com


RECIPES/FONTINA-RISOTTO-CAKES-WITH-FRESH-CHIVES-231263.JSON AT …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES | PRINT FROM BAKESPACE.COM
Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet.
From bakespace.com


FONTINA RISOTTO CAKES WITH FRESH CHIVES | RECIPE | RISOTTO CAKES, …
Oct 1, 2019 - Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes. Oct 1, 2019 - Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com.au


FONTINA RISOTTO CAKES WITH FRESH CHIVES | RECIPE | RISOTTO CAKES ...
Mar 26, 2020 - Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes. Mar 26, 2020 - Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


RISOTTO CAKES WITH MIXED GREENS – RECIPES NETWORK
2013-05-24 Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken. Step 2. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover. Step 3. Place the breadcrumbs in a shallow bowl ...
From recipenet.org


FONTINA RISOTTO CAKES WITH FRESH CHIVES RECIPE - COOKING INDEX
Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, saute risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
From cookingindex.com


Related Search