formido/recipes-20k huggingface dataset:
basil pesto bread rounds
set oven to broil
arrange the bread rounds / slices in a single layer on a cookie or baking sheet
broil for about 6-7 minutes or until lightly toasted
remove then flip the slices so that the toasted side is on the bottom
set oven to 350 degrees
in a small bowl mix together mayonnaise , pesto , garlic , parmesan cheese and salt to taste
divide and spread the mixture onto the untoasted tops of each bread slice , then sprinkle lightly with black pepper if desired
bake for about 6-8 minutes , just until they bubble and turn golden
let cool slightly before serving
basil pesto chicken casserole
spray a small 11x7 in pan with pam -- preheat oven to 350 degrees
spread 1 / 4 cup of pesto sauce all over each chicken breast , add tomato , mushrooms , cheese , italian seasoning , sprinkle of red pepper flakes and onion
roll each chicken breast and secure with toothpicks
place chicken in pan and cover with pasta sauce -- cover with foil and bake until juices run clear -- about 30-45 minutes depending on the size of your chicken breast -- bake another 5 mins with the foil removed -- may sprinkle with parmesean cheese
serve over hot pasta with a salad and crusty french bread -- enjoy !
basil pesto farfalle w roasted pine nuts
boil farfalle according to instructions
al dente works the best
meanwhile: add 2 cups parmesan cheese , 2 packages fresh basil , garlic , salt , and 1 / 2-package pine nuts in food processor
slowly pour the olive oil while blending all ingredients together
set aside
toast the remaining pine nuts in a splash of olive oil until golden brown
set aside
rinse pasta
stir in the cheese / basil mixture
blend in the remaining 2 cups parmesan and the toasted pine nuts
serve warm or cold
basil pesto from home
using your processor pulse the basil , garlic and pine nuts
slowly add the olive oil in a constant stream while the food processor is on
stop to scrape down the sides of the food processor with a rubber spatula
add the grated parmeasn cheese and lemon juice
pulse again until blended
add salt and freshly ground black pepper
store pesto in a jar or airtight container in the refrigerator for about a week , or in the freezer for about six months
keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface
this will keep it from oxidizing and turning brown
if your pesto darkens in color , it will still taste good
i freeze it by dropping tablespoons of it on a parchment paper , freezing it and storing in a zip lock bag in the freezer
basil pesto mayonnaise
mix well and refrigerate , preferably for at least an hour and up to 24 hours
basil pesto pomodoro sauce
coat a large skillet with cooking spray, heat over medium-high heat , add onion, cook and stir for 5 minutes or until tender, add tomatoes and juice and simmer for 5 minutes or until slightly thickened, stir in pesto and heat through, serve over hot pasta
basil pesto stuffed chicken breasts with sun dried tomato cream
for pesto , wash basil and remove stems
in food processor mix basil , garlic , pine nuts , pepper and parmesan
blend until smooth and slowly add oil
pound chicken breasts to 1 / 4 inch thickness
place one slice prosciutto and 1 t
pesto on chicken breast
tuck in ends and roll jelly style
secure with toothpicks
drizzle with 2 t
lemon juice , chopped garlic and olive oil
you may either grill these or bake at 350 for 30 minute
while breasts are cooking make basil cream
saut shallots in butter
add wine and bring to a boil
cook until liquid is reduced to 1 / 4 cup add cream and return to boil
cook 8- 10 minute or until sauce is reduced to 1 cup
whisk continually , add tomatoes and cook 2 minute whisk in basil and lemon
cook until heated thoroughly
to thicken sauce add cornstarch mixture slowly
remove toothpick and cut the chicken breasts in slices to show off the center
drizzle the chicken with sauce
serve this with your choice of pasta and dbl the sauce , or when it's just dereck and i , i only make 2 chicken breasts and there is enough sauce for our pasta
basil pesto twice baked potatoes
preheat the oven to 350f or 180c
bake the potatoes in the oven for about an hour , until the skins are firm and the centres are soft
when the potatoes are cooked , remove from the oven
halve them lengthways and scoop out the majority of the flesh with a spoon
be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell
lightly mash with a fork the flesh that has been removed from the skins
mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired
stir well to mix
add the grated mozzarella and pine nuts and stir to mix
scoop the filling back into the potatoes , smoothing the tops
place on a foil-covered baking tray and bake for 10 minutes , until the filling is hot
serve hot !
basil pesto  tomato  cheese and french bread melt
cut french bread across the loaf or at a small angle , making your pieces and inch thick or even thicker
with a brush , lightly paint one side and the slice edges with olive oil
spread a thin layer of bonnie's pesto on the slices
arrange slices of tomato in the top of the slice to cover
lightly salt and pepper
either broil or use a toaster oven to quickly toast the tomato slices
the tomato will not be "cooked" but simply heated up a little
when they are almost done , remove and sprinkle to cover with the two cheeses mixed together
return to toaster until cheese is melted
this is an excellent appetizer or side dish with anything italian
basil pine nut biscotti
preheat oven to 350f, toast pine nuts in pie pan , in oven for 8-10 minutes, beat together butter , parmesan , basil , lemon zest , eggs and milk, mix in flour and baking powder, add pine nuts, line a baking sheet with waxed or parchment paper, shape dough in a 15 inch long , 1 / 2 inch thick rectangle, place on baking sheet and bake 15 minutes, turn oven down to 325f, remove dough from sheet and cut into 1 / 2 inch wide slices, place slices cut side down on lined baking sheet and bake 40-50 minutes, cool and store in airtight container
basil pistachio pesto  raw recipe
place all ingredients in a blender , and process until smooth
basil pita chips
preheat oven to 350 degrees, mix garlic and basil into the butter, separate tops from bottoms on pita bread, spread herb butter on pita halves, sprinkle with parmesan and parsley, cut into triangles, place on baking sheet butter side up, bake for 15 minutes, place on paper towels to cool
basil pork chops
trim and discard excess fat from chops
in a large frying pan , brown chops without added fat
when chops are browned , add other ingredients
cover tightly and simmer 40 minutes or until tender
turn meat occasionally and add a few tablespoons of water if necessary to prevent burning
basil rice soup
heat oil over medium heat and add garlic , celery , onion , carrot and basil
cover and cook for approximately 5 minutes , stirring occasionally
stir in rice and tomatoes and cook uncovered for 5 minutes , stirring occasionally
stir in remaining ingredients and heat to a boil
reduce heat and cover and simmer for 20 minutes or until rice is tender
basil rice soup  minestra di riso e basilico
heat oil in 4-quart dutch oven over medium-low heat, stir in garlic , celery , onion , carrot and basil, cover and cook 10 minutes , stirring occasionally, stir in rice and tomatoes, cook uncovered over medium heat 5 minutes , stirring occasionally, stir in remaining ingredients except cheese, heat to boiling, reduce heat, cover and simmer about 20 minutes or until rice is tender, serve with cheese
basil roasted chicken with garlic sauce
preheat the oven to 350 degrees
remove the fat , neck , liver and gizzards from the body cavity , then rinse and pat the chicken dry
gently separate the skin from the flesh , running your fingers from the front to the back of the chicken and along the leg and thigh , being careful not to rip the skin or detach it from the bird
mix the butter , chopped basil , parsley , salt and pepper together in a small bowl
rub half of the butter mixture under the loosened skin and then tuck 1 / 2 of the whole basil leaves under the skin
be sure to get it under the skin around the leg and thigh
put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan
add the lemon juice and stock
place the chicken , breast-side up , on top of the garlic and stock
roast in the oven , basting occasionally with the pan juices for 1 hour , or until the juices run clear when the thickest part of the thigh is pierced
transfer the chicken to a heated platter and tent with foil to keep warm
pour the juices with the garlic cloves into a blender and puree the mixture
strain the puree through a sieve into a medium-sized saucepan , pressing on the garlic skins with the back of a spoon
bring the liquid to a simmer over medium heat , stirring occasionally , about 3 minutes , and add salt and pepper to taste
carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves
basil roasted vegetables over couscous
preheat oven to 425, combine first five ingredients in a large bowl, stir well, add zucchini , yellow squash , bell peppers , onion , and mushrooms, toss well to coat, arrange vegetables in a single layer in a shallow roasting pan, bake at 425 for 35 minutes or until tender and browned , stirring occasionally, spoon roasted vegetables over couscous , and top with cheese, sprinkle with pepper, garnish with fresh basil sprigs , if desired
basil scallops with gluten free pasta
cook pasta acording to package directions, combine olive oil , dijon mustard , basil & salt, set aside, chop green onions and basil, cook scallops in a skillet over medium-high heat, remove scallops from pan, cover to keep warm, add broth , green onions , and cornstarch to skillet, cook , stirring often , until it begins to thicken, add olive oil mixture, cook 15 seconds, add scallops and any juice, stir and cook until coated and hot, serve scallops and sauce over pasta, sprinkle on fresh parsley , if desired
basil scented chicken salad
combine first five ingredients , stirring well, add chicken and next 4 ingredients , and toss gently, place spinach on individual serving plates, top with chicken mixture, sprinkle with pine nuts
basil shrimp
melt 1 / 2 stick butter in medium size bowl, add olive oil, squeeze lemon juice into mix, add grey poupon mustard , add minced fresh basil, add minced cloves of garlic , add salt and pepper, whip mixture and marinate cleaned shrimp for 1 hour, place marinated shrimp on skewers and bbq until shrimp is pink and done
basil shrimp and feta pasta
heat the olive oil in a skillet over medium-high heat
briskly saut the onion until softened , about 3 minutes
add the garlic and prawns and saut just until prawns turn a bright orange color , about 5 minutes
add the wine , lemon juice and diced tomatoes , mixing thoroughly
when tomatoes have softened , add the basil , parsley and red pepper flakes
cook for 2 minutes , then fold in the feta cheese
heat until the cheese has softened
ladle the sauce over the prepared linguine
basil shrimp pasta
cook pasta according to package directions
meanwhile , in a nonstick skillet , saute the onion and garlic in oil until tender
add flour , stirring until moistened , add milk , a little at a time , stirring constantly until smooth
stir in the seasonings
bring to a boil
cook and stir for 2 minutes or until thickened
reduce heat
add cheese and cook until melted and incorporated into sauce
add shrimp , basil and roasted red peppers
simmer , uncovered , for 3 minutes or until shrimp turn pink
drain pasta
place in a large bowl
add shrimp mixture and toss to coat , or spoon pasta onto serving plates and serve shrimp mixture on top
yield: 6 servings
basil shrimp stuffed zucchini
preheat oven 350
wash squash and trim off ends but leaving a small amount to keep the boat closed
cut in half and scoop out seeds to make look sorta like a boat
saute onions in butter add tomatoes and simmer until soft
in a mixing bowl combine onion mixture , shrimp , basil , salt and pepper and half of the bread crumbs
fill the boats with stuffing and sprinnkle with remaining bread crumbs and drizzle with melted butter
bake 15 minutes or until shrimp are pink and done
basil shrimp with feta and orzo
preheat oven to 450 degrees
spray the inside of the foil bag with cooking spray and place on a large shallow baking pan
cook the pasta in boiling water for 5 minutes
drain
place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients
place the orzo mixture in teh foil bag
combine the shrimp and basil
arrange shrimp mixture on the orzo
fold edges of bag to seal
bake at 450 degrees for 25 minutes
cut open the bag with a sharp knife and peel the foil back
drizzle with remaining 1 teaspoon of oil
serve
basil skillet scalloped potatoes
in large skillet over medium heat , melt margarine, cook onion with basil until tender, add soup , water and cheese, reduce heat to low, heat until cheese is melted , stirring often, add potatoes, heat through , stirring occasionally
basil sour cream meatballs
preheat oven to 350 degrees
place bread in small bowl and combine with milk and egg to soak up moisture
in a small saucepan , melt 2 tablespoons of the butter
saute the onion until tender
in a large bowl , combine the bread mixture with the onion , beef , pork , salt , pepper , and nutmeg and mix well
shape into 1 1 / 2 inch meatballs and arrange on a lightly greased broiler rack
bake 25 minutes or until cooked through
in a large saucepan , melt the remaining butter and saute the garlic for 1 minute
add the flour , stirring well
cook 1 minute
gradually add the broth , stirring until smooth
bring to a boil and stir in the tomato paste and basil
remove from heat
gently stir in the sour cream and meatballs
place over medium heat , stirring constantly , just until heated
serve over buttered pasta or in a chafing dish as a first course
basil spinach and orange salad
combine the spinach , basil , onion and orange in a large salad bowl
in a smaller bowl , whisk together the olive oil , vinegar , brown sugar , oregano , salt and pepper
toss the salad ingredients with the dressing and serve
basil spinach salad with lime vinaigrette
hard boil eggs , peel and set aside
wash spinach , removing tough ends , and tear into bite size pieces and place in large salad bowl
add chiffonade of basil to spinach
wash the mushrooms and slice thin , add to salad bowl
wash tomato , dice
adding to salad bowl
peel , pit and slice avocado , lengthwise , place in salad bowl along with feta cheese
remove about 1 teaspoon of lime zest , cut lime in half and juice
in a blender jar , combine the lime zest and juice with remaining ingredients for the vinaigrette , pulse until thoroughly blended , pour over salad ingredients tossing to coat
divide salad mixture into 4 equal portions and place on chilled salad plates
thinly slice egg and garnish each salad with egg slices
add a few grinds of fresh black pepper and serve
basil spread for sandwiches
mash garlic with salt, blend with the mayo , lemon juice and basil, chill until ready to serve
basil stuffed shells
mix the beaten eggs with the ricotta , parmesan and basil, add seasonings and adjust to taste, cook large pasta shells in 6 quarts boiling water till just tender, drain and rinse in cold water, stuff each shell with about 3 tbsp of filling and place in a casserole dish, top with tomato sauce, bake in a preheated 375 oven for about 25 minutes
basil summer squash
heat olive oil in stainless steel pot over high heat, add garlic and jalapeno , stir until garlic begins to brown, add soy sauce , beets , squash and salt, add a dash of water , just to keep things moist, stir occasionally , until thickened , about 3-4 minutes, add onion , stir until onion softens slightly, add basil , stir until wilted , about 30 seconds, serve immediately , over rice if you like
basil tea recipe from india
in a small pan bring water and basil leaves to boil, lower the heat and allow to brew for 3-4 minutes, now add the tea leaves or tea bags and sugar to your taste and bring to a boil, turn off the heat and strain the tea into cups and add milk as per your taste
basil tomato salad
combine the ingredients for the vinaigrette in a small screw-top jar
shake to combine
preheat oven to 425 degrees f
in a small bowl , combine olive oil and garlic for the bread sticks
split baguette lengthwise and brush olive oil / garlic mixture on cut sides of the bread
cut the each bread into 3 or 4 breadsticks and place on a baking sheet
bake until toasted , 3 to 5 minutes
cool
in a large bowl , combine lettuce and basil , layer in tomatoes , pine nuts , and cheese
serve with vinaigrette and bread sticks
basil tomato sauce
heat olive oil in large pot over medium high heat
add the onions and saut until softened
add smashed garlic and cook for about two minutes
turn the heat down to medium low , and add the fresh and dry herbs
cook for two or three minutes
add the canned tomatoes and salt and simmer over low heat , stirring often
when the sauce has reduced by a quarter , remove the pot from the heat and blend the sauce with an immersion blender until smooth
add the sugar
taste and adjust for salt if required
basil tomato soup
in a large saucepan and a little oil , caramelize the onions , ginger , and sugar
add the tomatoes and bring to a simmer
season with salt and pepper
add the basil and puree
check the seasoning
basil tomato tart
place crust in a 9" pie pan , flute edge and press bottom with a fork, pre-bake according to directions, remove from oven and sprinkle with 1 / 2 cup mozzarella cheese, cool on a wire rack, cut tomatoes into wedges, drain on paper towels, arrange tomato atop melted cheese in the pie shell, in a food processor bowl , combine basil and garlic, process till coarsely chopped and sprinkle over tomatoes, combine remaining mozzarella , mayonnaise , parmesan and pepper, spoon over basil mixture , spreading evenly to cover the top, bake in a 375 degree oven for 35-40 minutes or till top is golden and bubbly, serve warm, makes 8 appetizer or 4 main dish servings, leftovers are even better, serve at room temperature and do not reheat
basil tomato rice soup
in a soup pot , heat oil over medium heat
add in onion , celery , garlic , and basil
cook , stirring , for 5 minutes or until softened
in a food processor , puree tomatoes with juice
add to pot with stock and rice
season with sugar , salt , and pepper to taste
bring to a boil
decrease heat , cover and simmer for 30-35 minutes or until rice is tender
stir in parsley
to make a creamy soup , add 1 / 2 cup whipping cream along with the parsley
if you have fresh basil , substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley
basil tomatoes
wash tomatoes and dip in boiling water for 45 seconds
plunge in cold water , peel , core and quarter
put 4 cups wedges in a pan and crush
quickly heat to boiling
add the rest of the tomatoes and bring to a boil
reduce heat and simmer for 2 hours , stirring frequently
remove from heat and add basil
stir well
put 1 t lemon juice in each sterilized pint jar or 2 t lemon juice in each sterilized quart jar
ladle tomatoes into jars leaving 1 / 2 inch head space
remove bubbles , seal , and process 35 minutes for pints , 45 minutes for quarts
if freezing product leave 1 1 / 2 inch head space , seal and freeze
basil turkey soup
in a large saucepan , combine the first 6 ingredients , and bring to a boil
reduce heat , cover , and simmer for 7-10 minutes or until the pasta and vegetables are tender
stir in the parsley , and turkey , heat through
basil vegetables
put olive oil in a large skillet over medium low heat and add seasonings, add salt if desired, slice onion thin and add to melted butter, saut onion for 1-2 minutes, slice zucchini and squash in half lengthwise and remove seeds, slice zucchini and squash about 1 / 4 inch thickness and add to onions, saut about 1-2 minutes, core and chop tomatoes into bite size pieces, add to vegetables about 5 minutes before serving but do not saut them
basil vinaigrette
combine all of the ingredients , except oil , in a food processor and blend, slowly add olive oil in a slow , thin , stream , until creamy, season to taste and serve , or refrigerate up to 3 days
basil vinaigrette dressing
in a blender or food processor , combine all ingredients except the oil , and blend until smooth
with the machine running , add the oil in a slow steady stream until incorporated
basil vinaigrette salad dressing
in a medium-sized mixing bowl , combine the mustard , shallots , and salt
slowly whisk in the vinegar , lemon juice , and olive oil until the mixture is emulsified
stir in the basil , cover , and chill for at least 30 minutes
basil zucchini
heat the oil in a medium non-stick skillet, stir fry the zucchini until it is just tender, add the basil and garlic near the end of the cooking time, salt and pepper to taste
basil zucchini boats
wash and dry the zucchini
trim off the ends and slice in half lengthwise
scoop out some of the seeds in the middle of each piece
you may leave some seeds in because you only need to scoop out enough to allow the butter to melt and stay inside
put all zucchini boats on a baking sheet
divide the butter between the zucchini boats , spreading all over cut side
salt and pepper each piece and then divide the basil and parmesan between the boats
bake in a 350 degree oven for 25 minutes or until desired tenderness
basil zucchini orzo salad
sprinkle zucchini with salt in a colander and toss
let stand for 30 minutes , stirring once or twice , then remove and gently squeeze liquid from zucchini
in a food processor whir together the basil leaves , oil , garlic , and oregano until well incorporated
place mixture in a large bowl and stir together with the zucchini and set aside
in a large pot over high heat , bring the chicken broth to a boil
add orzo and reduce the heat to medium , cooking until orzo is just tender , about 10-12 minutes
drain the pasta well
stir the pasta into the zucchini mixture , then add the lemon juice , grated cheese , and fresh parsley
season to taste with salt and pepper
chill for at least an hour before serving as a salad , or serve warm at room temperature as a dinner side dish
makes about 8 servings
basil  cilantro and macadamia nut chicken
put ginger , garlic and peppers into a food processor and process til smooth
add macadamia nuts and continue to process
add oil , lime juice yogurt , basil , cilantro and spices and process again until smooth
put the chicken in a medium bowl , and add the mixture , stirring to coat all pieces
cover and refrigerate chicken for 12 hours
this step is not necessarily required
heat a bit of oil in a wok , or deep dish fry pan
add chicken and its marinade to pan and cook thoroughly , stirring frequently , until marinade sticks to chicken
this will take about 20 minutes to 1 / 2 hour
the mixture will look soupy at first , and then begin to thicken up as the sauce reduces
i like a little heat , so i also add a little chili oil to the dish
serve with steamed jasmine or basmati rice
basil  feta    roasted pepper muffins
in a large bowl , combine the flour , baking powder , salt , and baking soda
in another bowl , combine the egg , buttermilk , and oil
stir into dry ingredients just until moistened
fold in the cheese , peppers , and basil
fill greased muffin cups three-fourths full
bake at 375f for 16-20 minutes or until a toothpick inserted near the center comes out clean
cool for 5 minutes before removing from pan to a wire rack
serve warm
basil  garlic plus mashed potatoes
cover the potatoes with water add the celery , onion , garlic& salt, cook until tender, remove celery& discard, drain well through a sieve so you don't lose the onion& garlic, mash the potatoes, combine cottage cheese , buttermilk& basil , add to potatoes , mix until smooth, reheat over very low heat
basil  parmesan and cashew dip
place the basil leaves , nuts , garlic and parmesan in a food processor, process until finely chopped, slowly , in a thin stream , add the olive oil until well combined, variation: use coriander , pine nuts and add some lime