formido/recipes-20k huggingface dataset:
basil bacon   tomato french toast
preheat oven to 220c place the bacon on a baking tray and cook for 12-15 minutes or until crisp
place the tomatoes on a baking tray , drizzle with the oil , sprinkle with salt and pepper and roast for 5 minutes or until the skins just split
set aside and keep warm
place the eggs , cream , parmesan , basil , salt and pepper in a bowl and whisk until well combined
heat the butter in a large non-stick frying pan over medium heat
dip the bread in the egg mixture and cook , in batches , for 2 minutes each side or until golden
serve with the bacon and roasted tomatoes
basil bacon s fontina potatoes
preheat oven to 350 degrees
slice pototoes into 1 / 4 inch slices
place potatoes in pan of boiling water and par-boil for about 8 minutes and drain
fry bacon until crisp and crumble
in a 2
5 l casserole dish , layer 1 / 2 of each ingredient in this order: potatoes , salt , pepper , dot with butter , onions , green onions , basil , bacon , and cheese
repeat layers with rest of the ingredients
pour heavy cream over top and cover
bake for 30 minutes , remove cover and bake for another 15 minutes until top is slightly browned and bubbling
allow to rest 10 minutes before serving
basil baked tilapia
preheat oven to 450
pour wine and butter into glass measuring cup and microwave on high until butter begins to melt , about 1 minute
spread basil leaves over bottom of 9 x 13 glass baking dish , reserving a few large ones for the top of the fish
place fillets over the remaining basil
remove the wine mixture from the microwave and add fresh lemon juice
stir or whisk the wine mixture and pour over the fish
season the fish with the salt and pepper
sprinkle the onion powder and bread crumbs evenly over the fish , then add paprika
cover the pan with aluminum foil , place in lower third of preheated oven , for 12 minutes
uncover fish and continue to cook until fish is opaque and flakes easily with a fork , about 2-3 more minutes
serve at once
basil baked tomatoes
cut tomatoes in half lenghtwise, arrange the tomatoes cut side up in a shallow baking pan, sprinkle with the basil and garlic, drizzle with the olive oil, bake at 200 degrees for 2 to 2 1 / 2 hours, the tomatoes are done when shriveled but still moist, cool to room temperature, season with salt to taste just before serving
basil barley provencal
heat the oil in a large skillet , and add the onion , zucchini , and garlic
cook over medium heat , stirring frequently , until the zucchini is just tender and the onions are wilted , 8 minutes
add the broth and cook 2 minutes more
next , add the tomatoes and salt and pepper
cook 1 minute , stirring frequently
add the barley , pinenuts , basil , and parsley to the skillet
stir well , and cook about 2 minutes , until just heated through
adjust the seasonings if necessary , and serve immedieately
enjoy !
to toast the pine nuts , spread the nuts iin a single layer on a baking sheet and toast in a 350f
oven until fragrant and golden brown , 3 to 5 minutes
shake the pan once or twice so thata they brown evenly
check the nuts after 3 minutes
as soon as they begin to color they will toast very quickly
be sure not to let them burn
basil basmati rice
in a saucepan , bring to boil the rice and water
reduce heat , cover and let simmer at low heat 10 to 15 minutes or until water is absorbed
let rest for 5 minutes
meanwhile , in a food processor , reduce the basil , oil , lemon juice , garlic , salt and pepper in a rough puree
incorporate the basil mixture to the rice and stir
basil bean salad
cut beans into 1 1 / 4 inch pieces, place in a saucepan and cover with water, bring to a boil, cook , uncovered , for 10 minutes or until crisp-tender, rinse with cold water and drain well, in a large bowl , combine the beans and next 6 ingredients, sprinkle with romano cheese and toss to coat
basil beef fried rice
in a mortar , pound garlic and chili , set aside, you can use a food processor or other chopper if you don't have a mortar, heat oil in pan to medium heat and stir in garlic / chili mix until aromatic, add beef and stir until no pink shows, add rice , fish sauce , and sugar - stir and let cook 3-5 minutes, stir in basil leaves, serve with sliced cucumber
basil beer bread
heat oven to 400 degrees, lightly oil a baking sheet with olive oil, in a large bowl , combine flour , yeast , salt , pepper , and parmesan, add beer add mix until dough just barely comes together, turn dough out onto lightly floured surface, sprinkle with basil and knead gently until well incorporated, shape dough into a round loaf and place on baking sheet, bake for 40-45 minutes or until toothpick comes out clean, cool loaf on wire rack, wait at least 10 minutes before slicing
basil biscuit topped chicken pot pie
for the base: combine all ingredients in a medium mixing bowl
spread evenly in a 8 x 8 casserole dish
for the biscuit topping:
place flour , basil , sugar , baking powder , salt , pepper , and powdered milk into a medium bowl
cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
stir in just enough water so dough leaves side of bowl and forms a ball
place dough onto lightly floured surface
knead lightly 20 to 25 times
roll or pat 1 / 2 inch thick
spread over filling and brush with egg
bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles
basil burgers
in a large bowl , combine the basil , onion , bread crumbs , wine and garlic salt
crumble beef over mixture and mix well
shape into eight patties
grill , covered , over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear
top with cheese if desired
serve on buns
yield: 8 servings
basil butter
place garlic , basil and pepper in the bowl of a food processor, process until the garlic is in small bits, add the butter , and process just to mix together, spoon into container , and refrigerate until firm
basil butter balls
in blender , puree ingredients
shape into small balls
freeze invidivually and then put in covered container
to serve: remove , warm to room temperature and serve over hot pasta of your choice
basil butter carrots
cook the carrots in boiling water for 10 minutes , or until tender, drain , and add the butter , stirring to melt, add the basil and pepper and salt, stir to coat the carrots thoroughly
basil butter cookies
in a bowl sift flour , baking powder , and salt
add the softened butter and blend until creamy
blend in the almonds and basil
in another bowl beat together the egg yolk and sugar until fluffy
add to the flour mixture and blend
place in plastic wrap and refrigerate for 2 hours
preheat oven to 350 and roll out dough between floured wax paper to 1 / 4 inch thick
cut with 1 1 / 2" cutters and transfer to baking sheets
bake 12-15 minutes and then allow to sit on baking sheet for 5 minutes before transferring to cooling racks
basil butter garlic bread
combine all the ingredients except the bread and cheese in a food processor , and process until smooth
season with salt and pepper
cut open the loaf of bread and spread both halves with the basil butter
put the halves together and wrap in aluminum foil
bake for in a 400f oven for 10 minutes
remove the bread , separate the halves and load them up with parmesan cheese
return them to the oven and either crank up the heat to 500f or put them under the broiler
cook until the cheese is melted , bubbly , and starting to get brown
serve !
basil butter orzo
bring 3 qts of water to a boil in a large pot
add orzo and cook until pasta is just tender to bite , ten minutes
drain orzo and return to pan
meanwhile , finely chop bell peppers , set aside
in a food processor , combine butter , basil and garlic
add this mixture to orzo in pan
stir over medium-low heat until butter is melted and pasta is hot
stir in peppers , tomatoes , cheese and capers , pour onto a rimmed platter and serve hot , warm or at room temperature
basil butter sweet potato patties
boil , steam or microwave the sweet potato until it is tender
drain
mash the sweet potato with butter in a medium bowl
stir in the basil , nuts , garlic , cheese and breadcrumbs
when cool enough to handle , shape the sweet potato mixture into 8 patties
heat the oil in a large pan , preferably non-stick , and cook the patties in 2 batches , until browned on both sides and heated through
serve with your choice of meats and salad greens
basil buttermilk salad dressing
mince garlic and mash to a paste with the salt, whisk together buttermilk , mayo , basil and garlic paste in a small bowl, chill , covered , 1 hour to allow flavors to develop
basil carrots
slice carrots, simmer , covered , in salted water until tender , about 10 to 15 minutes, drain, combine remaining ingredients, toss with carrots
basil cashew chicken salad
combine all ingredients
the filling tastes even better when it's had a chance to chill thoroughly , but often i eat it right away
goes well on croissant or in a pita
makes about 4 servings
basil cheese loaf
combine the cream cheese and roquefort in a bowl
mix until smooth
set aside
combine the spinach , parsley , basil and garlic in a bowl of a food processor
with the motor running , slowly drizzle the oil through the food tube
continue processing until smooth
transfer the mixture to a bowl
add walnuts and parmesan and mix well
line a 5--x2--loaf pan with plastic wrap , leaving extra wrap to hang over the sides
spread 1 / 3 of the cheese mixture evenly
next , spread of the pesto mixture and arrange a layer of the sun dried tomatoes on top
repeat the cheese , pesto and tomato layers
finish with the remaining 1 / 3 cheese mixture
wrap and refrigerate for 24 hours
to serve: allow the loaf to come to a room temperature about 30 minutes
invert it onto a platter and provide a cheese-slicing knife
have a basket of crackers and bread close by
basil cheese polenta wedges
heat broth , cornmeal , bay leaf and pepper in saucepan to a boil, stir in oil, cook and stir 10 minutes or until mixture thickens, remove bay leaf, stir in basil and hceese, pour mixture into greased 9" pie plate, cover and chill 2 hours or until firm, cut polenta into 6 wedges, to grill: brush wedges on both sides with olive oil, place on hot grill and cook 4 minutes , turning once, to bake: place wedges on greased baking sheet, bake at 375 for 20 minutes or until browned and crispy , turning once, to pan-fry: heat oil in nonstick skillet, add wedges and cook 10 minut4es or until browned and crispy , turning once
basil cheese wedges
preheat oven to 400f
place 1 tortilla on baking sheet which has been lined with foil and lightly sprayed with pam
spread with cream cheese
top with mozzarella cheese , basil and second tortilla
lightly brush the top tortilla with dressing and sprinkle with the parmesan cheese
bake 8-9 minutes or until golden brown
cut into eight wedges to serve
basil cheesecake
preheat oven to 325f degrees
butter bottom and sides of 10" spring form pan
mix bread crumbs and 1 / 4 cup parmesan cheese
sprinkle mixture into pan , turning to coat completely
mix basil leaves , parsley , oil , salt and garlic in food processor until smooth paste forms , about 2 minutes , scraping sides occasionally
put ricotta cheese , cream cheese and parmesan in a mixer bowl and mix until smooth about 2 minutes
mix in the eggs
remove about 1 / 3 of this mixture to a small bowl
into the original 2 / 3 cheese mixture , fold in the basil mixture until well blended
pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top
sprinkle with pine nuts
set pan on a baking sheet
bake 1 1 / 2 hours
turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar
transfer to a rack and cool completely
serve at room temperature , or slightly warmed
basil cherry tomatoes
cut tomatoes in half, place in bowl, add basil , oil , salt and pepper, mix well , cover and chill
basil chicken
combine salt , cardamom , cinnamon , cloves , coriander , cumin , pepper , turmeric and chili powder in large zip-closure bag
shake to mix thoroughly
add chicken pieces to bag and shake to coat
put in refrigerator to chill for 1 hour
in large frying pan , heat oil and stir in onion , garlic , jalapeno peppers
stir and cook for a few minutes until softened , about 5 minutes
remove mixture from pan and set aside
add half chicken to pan and stir fry for 2 to 3 minutes until chicken is tender and no longer pink
set aside and repeat with other half of chicken--adding a little more oil if necessary
remove chicken from pan
in small bowl , stir together coconut milk and cornstarch
pour in frying pan and cook and stir until bubbly
return the chicken and onion mixture to pan
stir in minced basil and ginger
continue to cook and stir for another 2 to 3 minutes until hot throughout
serve over steamed rice
basil chicken and cashew nuts
heat peanut oil in a pre-heated wok
fry the cashew nuts until they are a light golden brown
remove nuts onto absorbent paper
heat oil again in the wok
stirfry onion and chili pepper and garlic until it is light brown
add 3 / 4 cup basil leaves and saute until the mixture is fragrant
add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes
add cashew nuts , remaining basil leaves
stir in the palm sugar , squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce
serve with rice
basil chicken fried rice
heat pan to medium-high heat
add oil and start cooking the eggs in the pan
add chicken and stir-fry until about 70% cooked
add red peppers , basil leaves , onions and continue to stir-fry for about 1 minute
add the quinoa and korean teriyaki stir-fry sauce and mix together
i add both whole leaves and chopped
i also cooked the quinoa with some dried basil seasoning
basil chicken in coconut curry sauce
rinse chicken , pat dry
cut into 1" pieces
place in medium bowl
in small bowl stir together the cardamom , cinnamon , cloves , coriander , , cumin , salt , pepper , turmeric , and chili powder
sprinkle over chicken , toss to coat
cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours
in a large nostick wok or skillet cook and stir onion , garlic , and jalapeno peppers in hot oil over medium heat for 2 minutes
remove onion mixture
add about half of the chicken to the wok or skillet
cook and stir 2 to 3 minutes or till chicken is tender and no pink remains
remove chicken from pan
if necessary , add more oil
cook and remove remaining chicken as above
stir together coconut milk and cornstarch
carefully add to wok or skillet
cook and stir till thickened and bubbly
return chicken and onion mixture to skillet
stir in snipped basil and gingerroot
cook and stir about 2 minutes more or till heated through
serve over rice
garnish with fresh basil , if desired
makes 4 servings
enjoy !
basil chicken marsala with mushrooms
place chicken between two sheets of wax paper and pound to approximately 1 / 4-inch thick
in a large bowl or plastic bag , combine flour with next 3 ingredients
add chicken to flour mixture , toss to coat
heat 2 tablespoons oil in a large skillet over medium-high heat
saut chicken 3-5 minutes per side or until done
remove from skillet
add mushrooms and remaining oil , if needed
saut 2-3 minutes
stir in wine and remaining 3 ingredients
stir to loosen any browned particles
bring to a boil
return chicken to skillet
simmer , uncovered , 2 minutes
basil chicken over angel hair pasta
in a large pot of salted boiling water , cook angel hair pasta until it is al dente , about 8 to 10 minutes
drain , and set aside
in a large skillet , heat oil over medium-high heat
saute the onions and garlic
stir in the tomatoes , chicken , basil , salt and hot pepper sauce
reduce heat to medium , and cover skillet
simmer for about 5 minutes , stirring frequently , until mixture is hot and tomatoes are soft
toss sauce with hot cooked angel hair pasta to coat
serve with parmesan cheese
basil chicken parmigiana
prepare pasta according to package directions , omitting salt and oil
drain and keep warm
cut each chicken breast into 2 pieces
place each piece between 2 sheets of plastic wrap
flatten to 1 / 4-inch thick using a rolling pin or meat mallet
combine 2 / 3 cup breadcrumbs and 1 / 4 cup parmesan cheese
dip chicken in egg substiture , and pull through breadcrumb mixture
brown chicken , in batches , in hot oil in a large skillet over medium-high heat
remove chicken from skillet
stir together pasta sauce and basil
spoon half of sauce into an 11x7-inch baking dish
arrange chicken in an even layer over sauce
pour remaining sauce over chicken
sprinkle with mozzarella and remaining 1 / 4 cup parmesan cheese
bake at 350 degrees for 20 minutes or until mozzarella is lightly browned and sauce is bubbly
remove from oven and sprinkle with 2 tablespoons parsley serve chicken over hot cooked pasta
basil chicken salad
combine first 5 ingredients and stir well, combine chicken , celery , green onions and basil in a medium bowl, add the mayonnaise mixture and toss gently, place 1 cup spinach on each of 6 salad plates, spoon chicken mixture evenly over each plate, sprinkle with pine nuts
basil chicken soup
in a 2 to 3 quart pan , combine butter , onion , and garlic
stir occasionally over medium heat until onion is limp and slightly tinged with brown , about 10 minutes
stir in flour to coat onion
gradually stir in broth , and bring to a boil on high heat
add potato and carrots
cover and simmer over low heat until potato is tender when pierced , 15 to 20 minutes
add chicken
cover and simmer just until chicken is hot , 1 to 2 minutes
stir in basil
ladle into bowl and offer cheese to add to taste
basil chicken with broccoli
on medium high , heat pan with oil, fry garlic until fragrant, add onions and chicken, stir-fry chicken until it just turns white, add broccoli and fry for about 1-2 minutes, stir in basil and cook until basil begins to wilt, serve warm with rice
basil chicken with feta  slow cooker
i use skin-on , bone-in chicken
i browned the chicken and froze it , and put it in a 4 quart slow cooker frozen
stephanie used skinless boneless and just put it in the slow cooker
add the entire can of tomatoes , the chickpeas , green olives , basil leaves , and feta cheese
cover and cook on low for 6 to 7 hours
mine was done without falling apart at 7 hours and i would test at 5 hours if using not-frozen chicken
serve chicken and the copious juices over rice or couscous
basil chimichurri
stir all ingredients in a bowl, chimichurri can be refrigerated in an airtight container up to 3 days, serve cold or at room temperature
basil chive red potato mash
put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches
toss in a handful of salt
bring the water to a boil and cook until the potatoes are tender when poked with a knife , about 25 minutes
drain the potatoes and return to the pan
add the cream and butter and let the whole pot sit over very low heat until warmed through
add chives and basil to the pot with the potatoes and mash the potatoes coarsely
season with salt and pepper
basil cider dressing   from kelly s wedding salad
combine all ingredients in a shaker container
chill several hours before serving , but is at it's best if made at least 24 hours ahead of time
basil corn on the cob
combine basil , oil , red pepper , salt , and black pepper in a bowl, remove husks from corn, place each ear of corn on a piece of heavy foil, brush ears with mixture, wrap corn in the foil, place corn on the grill rack directly over medium coals, grill uncovered about 20 minutes / until kernels are tender , turning frequently
basil cream chicken
in a skillet saute chicken , onions and mushrooms in oil until chicken is no longer pink
meanwhile in a large saucepan , melt butter
stir in flour until smooth
gradually add broth and cream
stir in basil and pepper
bring to a boil , cook and stir for 2 minutes or until thickened
stir in chicken mixture
serve over fettuccine
this serves 6-8
the amount of fettuccine used would depent of how well sauced you like it , i use about 3 / 4 of a pound
basil cucumber salad
thin-slice the cucumbers and onions and put them in a container
rip or chop the basil and toss it in
pour in vinegar and water
i use less vinegar than water , but you want the vinegar a little strong so it will get into the cucumber
sprinkle in some garlic , maybe 1 / 2 teaspoon ? let this marinate for at least 2 hours
it keeps well in the refrigerator for days
add the tomatoes at the last minute
basil custard with apricot caramel dessert
in a saucepan , add the milk and powdered milk
finely chop the basil leaves
add to milk mixture
bring to boil and then remove from heat
allow basil flavour to develop
grind the coriander seeds in a mortar and pestle and then sift
add the coriander to the 2 / 3 cup sugar , lime juice and wattleseed in another saucepan
bring to a boil to melt and caramelise the sugar while stirring
add the apricots
later add 1 / 2 cup water , stir well to make a sauce and continue to reduce
in a jug or easy pour bowl , beat the eggs thoroughly
prepare 4 ramekins ie grease if you wish to make the baked version of this
distribute the apricot sauce mixture between the 4 ramekins
put these aside
add the cream to the the basil and milk mixture and reheat to almost boiling
add to the egg mixture and beat quickly and thoroughly
distribute the custard mix between the ramekins before it has a chance to fully set
allow to cool and refrigerate until ready to serve
run a knife around the custard before inverting onto a plate
garnish with fresh basil leaves
basil eggplant  aubergine     pud makua yow
peel eggplant if desired, slice the eggplant into irregular shapes for easy turning while cooking, when it is sliced into rounds it makes it difficult to flip around the pan, heat a pan or wok to medium high, add oil , chili peppers and garlic, stir until the garlic is toasted slightly, add eggplant and stir, add a cup of water and cover the pan, keep the lid closed until the eggplant is cooked , about 5 minutes, almost all of the water should be evaporated, continue to cook if eggplant is not done to your liking, add fish sauce and sugar, stir, add basil and quickly stir, remove from heat and serve
basil feta olive toast
preheat oven to 350 degrees fahrenheit, mix together the crumbled feta cheese and chopped kalamata olives, set aside, place bread slices on a baking sheet, brush virgin olive oil on top of each slice of bread, cover each slice of bread with whole basil leaves flattened, cover basil leaves with feta cheese and olive mixture, bake for about 15 minutes or until toasted to your liking
basil fettuccine  pasta noodle recipe
using a food processor , process basil leaves until chopped very fine
add 1 1 / 2 cups of flour and pulse two or three times , or until combined
add egg , 1 teaspoon oil , and the water until dough forms a ball shape
if dough seems dry , add a bit more water
wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil
refrigerate dough for 2 hours
remove dough from refrigerator , and cut into 6 equal size portions
run pasta though pasta machine , or roll with rolling pin to desired thickness
use the additional flour to coat pasta while rolling
allow pasta to dry for one hour prior to cooking if making noodles
cook in a large pot of boiling water until al dente
this should take only a 3 to 5 minutes , depending on the thickness of the pasta
basil fettucini
using a food processor , process basil leaves until chopped very fine
add 1 1 / 2 cups of flour and pulse two or three times , or until combined
add egg , 1 teaspoon oil , and the water until dough forms a ball shape , if dough seems dry , add a bit more water
wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil
refrigerate dough for 2 hours
remove dough from refrigerator , and cut into 6 equal size portions
run pasta though pasta machine , or roll with rolling pin to desired thickness
use the additional flour to coat pasta while rolling
allow pasta to dry for one hour prior to cooking
cook in a large pot of boiling water until al dente
this should take only a 3 to 5 minutes , depending on the thickness of the pasta