formido/recipes-20k huggingface dataset:
basil fried rice
in a wok or skillet , heat oil until hot but not smoking, add garlic and chilis and fry until garlic is light brown, add mushrooms and onions and stir quickly, add cooked rice, stir thoroughly, add long beans , peppers , and soy and stir thoroughly, at the very end , stir in basil leaves and immediately turn into a serving bowl
basil fries
in bowl , combine parmesan cheese , oil , basil , and garlic powder, cut potatoes into 1 / 4-inch sticks, add to cheese mixture and toss to coat, place in 15 x 10-inch pan coated with nonstick cooking spray, bake at 425f for 15 minutes, turn potatoes, bake 20 minutes or until crisp and tender
basil frittata
heat 2 tablespoons of the butter in a skillet , and cook the onions until they are golden and soft
add this mixture to the potatoes
add in the ham and mix well
beat the eggs together , and then pour this mixture into the bowl with the potatoes
season with salt and pepper , add in the cheese and basil and mix well
heat the remaining butter in a nonstick skillet on medium
once it is foaming , add the potato egg mixture into the pan
turn the heat to low and once the eggs have set , and the only remaining moistness is in the center , place the skillet under the broiler until the top is set and golden
basil garlic butter
place the butter in a mixing bowl
add basil , garlic , and cheese and whip with an electric mixer until mixture is smooth and evenly blended
add salt to taste
pack butter into four crocks
allow flavors to blend for at least 4 hours before serving
can be frozen for up to 3 months
basil garlic citrus vinaigrette
combine orange juice concentrate , vinegar , water , black pepper and basil in a small bowl
whisk in olive oil slowly , then add clove of garlic
pour into a small jar and refrigerate
bring to room temperature before using
shake well before pouring on salad
can keep in refrigerator for up to one week
basil garlic new potatoes
wash the potatoes , place in large kettle , cover with water
bring to a slow boil and then simmer until potatoes are fork tender
cool completely
after potatoes are cold , quarter them
place the margarine or clarified butter and minced garlic in a large fry pan
heat until margarine is melted
add the cold potato quarters and heat over medium burner , tossing to cover with margarine
heat through , stirring gently but frequently
do not brown
toss with shredded basil
serve hot
basil garlic oven fries
place garlic , salt , peppercorns and lemon juice in pestle and mortar and blend well into a paste , pepper should be like cracked pepper
blend olive oil and basil well in a liquidiser
mix paste and basil oil together in a large bowl
add potatoes to this mix , turn until well coated and leave in mixture until needed
when ready to cook , grease a heavy baking tray with olive oil and
cook in preheated oven mark 180 degrees c for approx 50 mins or until cooked through and edges crispy
basil garlic toast
heat oven to 425 degrees, line baking sheet with aluminum foil, place bread cut sides up on baking sheet, process basil in food processor or blender until finely chopped, add butter , oil , cheese , and garlic, process until smooth, season to taste with salt and pepper, spread basil butter evenly over each bread half, bake until golden , 10-12 minutes, cut bread into 4-inch lengths and serve hot
basil garlic vinegar
place 1 / 2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar
heat the wine or white vinegar to just below the boiling point
fill the jar with the vinegar , and cap tightly
allow to stand 3 to 4 weeks
strain vinegar , discarding basil and garlic
pour vinegar into a clean sterilized jar , adding a new sprig of fresh basil , if desired
seal tightly
use in dressings for rice , pasta , an
basil gnocchi
peel potatoes , then steam or boil them til cooked through and tender
while potatoes are cooking , blend the basil leaves and olive oil in a food processor
mash the potatoes with a fork , add butter and salt & pepper to taste and mash til butter is melted
set aside for a few minutes til potatoes are not too hot to handle but still warm
stir in basil / oil mixture
add flour and work into the potato mix til you have a dough
turn onto a floured workbench and knead gently for 5 minutes , adding more flour as needed - dough should be soft , pliable and not sticky
divide dough into quarters and roll each piece to make a long , thin sausage , then cut sausage into short lengths , whatever size you want your gnocchi to be
fill a very large saucepan with water and bring to the boil , add some salt
when the water is boiling , add half the gnocchi
allow the gnocchi to cook for 1 minutes after they rise to the surface , skim them out and keep warm
repeat with remaining gnocchi
serve with your sauce of choice !
basil grande
muddle strawberries and basil in shaker base, add other ingredients and shake with ice, use a fine strainer into a martini glass, garnish:, dusr with black pepper and floating basil leaf
basil green beans
trim and snap green beans into thirds, mince the onion, put water on to boil to steam beans, as soon as water boils , steam beans for 12 to 17 minutes or until tender, melt margarine for beans and saut onions until tender, add steamed beans , basil , garlic powder and pepper, toss beans with basil sauce to coat evenly and serve
basil grilled chicken
press 3 / 4 teaspoon pepper into meaty sides of chicken breast halves
combine 1 / 3 cup melted butter and 1 / 4 cup chopped basil
stir well
brush on chicken lightly
combine 1 / 2 cup softened butter , 2 tablespoons basil , parmesan cheese , garlic powder , salt and pepper in small bowl
beat at low speed of an electric mixer until mixture is well blended and smooth
transfer to a small serving bowl
set aside
grill chicken on medium coals 8-10 minutes per side , basting frequently with remaining melted butter mixture
serve grilled chicken with basil-butter mixture
garnish with fresh basil sprigs , if desired
basil grilled chicken sandwiches with red pepper relish
mix the yogurt , lemon juice and zest , garlic and basil together in a large mixing bowl
add the chicken and coat it evenly with the yogurt mixture
cover and refrigerate for at least 1 hour or overnight
meanwhile , prepare the red pepper relish
heat the olive oil in a small skillet over medium heat
add the raw red pepper , onion and garlic and season with salt and pepper
cook until the vegetables soften , about 5 minutes
add the roasted red peppers and balsamic vinegar and cook for 5 more minutes
remove from heat , cool and stir in the basil
this can be stored in the refrigerator for up to 1 week
for the chicken preheat the grill to high heat
remove the chicken from the marinade and discard the marinade
season the chicken with salt and pepper
grill the chicken on both sides until it is cooked through , about 6 to 8 minutes per side
let the chicken cool slightly and slice it on the bias
for the sandwiches spread 4 halves of the focaccia with some of the red pepper relish , then top with sliced chicken and arugula
finish the sandwiches with a dollop of relish and the other half of the focaccia
basil grilled chicken with tomato basil butter
for the chicken: rinse chicken and pat dry
place in a non metallic dish or ziplock plastic bag
combine olive oil , basil , romano cheese , garlic and italian seasoning
pour over chicken , tossing to coat all sides
cover dish or seal bag
refrigerate at least 4 hours , turning occasionally
preheat charcoal or gas grill to medium-high heat
lightly coat grill grate with oil or non-stick cooking spray
remove chicken from marinade
discard marinade
grill chicken about 4-6 inches from heat source for about 7 minutes per side , or until no longer pink inside
lower grill to low
top chicken with mozzarella cheese
close gill and let cheese melt
put chicken on a platter and top with some tomato basil butter
serve chicken with remaining tomato basil butter on the side
for the tomato basil butter
put softened butter in a small bowl
add remaining ingredients and blend well
season with salt and pepper
set aside
basil guacamole
in a bowl mash avocado with a fork, stir in basil , tomato , green onion , lime juice , salt , and red pepper, serve immediately with tortilla chips, makes about 2 cups
basil herbal butter
let butter soften to room temperature, beat in other ingredients, pack butter into molds or crocks or form balls with a melon baller, chill for at least 3 hours before serving, can be stored for upto 1 month in the refrigerator or 3 months in the freezer
basil honey lime dressing
tear the basil leaves, place all ingredients in a blender or food processor, blend until ingredients are thoroughly blended, adjust the flavor if needed, serve on your favorite salad !
basil hummus
put all ingredients in a blender, blend until the mixture has the texture of a puree, serve in a bowl, reserve a few basil leaves to decorate and drizzle with olive oil
basil jelly
bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves
let rest for 25 minutes
strain liquid into large saucepan and add the other 2 cups of apple juice , vinegar , and green coloring , stirring to blend
bring to a hard boil , and stir in sugar and pectin and return to a hard boil , stirring constantly , and cooking until jelly point is reached
remove from heat and skim off the foam with a slotted spoon
remove leaves from jelly with a slotted spoon
pour mixture into sterilized half-pint jars , leaving 1 / 2" of headroom at the top
attach lids and bands , and process for 15 minutes in a water bath canner
when cool , check the seals
refrigerate promptly any that do not seal properly , and remove bands from the others and store in a cool , dry area
basil lamb casserole
in a large saut pan , cook onions and ground lamb in olive oil , on medium high heat , stirring frequently , until onions are translucent and meat is cooked through
while cooking , season with salt and pepper
set aside
boil a couple of quarts of water in a large saucepan , add a teaspoon of salt
add macaroni , reduce heat to simmer
cook until al dente firm , not soft
in a large casserole dish , lay down layers of the meat , tomatoes , macaroni , basil & mint leaves , and parmesan
top with parmesan
cook in oven for 25 to 30 minutes
basil lemon brined grilled chicken
prepare an ice water bath for the basil
bring a small saucepan of water to boil over medium high heat
wilt basil leaves , drain , and plunge basil into ice water bath , then drain
puree blanched basil , salt , lemon zest , pepper and water in a mini food processor or blender until smooth
combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight
grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees f with grill cover on
open grill lid and grill chicken , skin side down , over direct heat to crisp skin and give it some char , 1 or 2 minutes
loosely tent chicken with aluminum foil and let rest several minutes before serving
basil lemon butter cream sauce
for preparation , juice the lemon into a ramekin or small mug , removing the seeds
mince fresh basil leaves until really finely chopped
in a saucepan , heat butter over medium temperature until melted
gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring
slowly add lemon juice while stirring consistently until blended
add chicken bouillon , basil , and pressed garlic and continue to stir until chicken bouillon is dissolved
reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken
basil lemon chicken panini
for the chicken
zest the lemon and squeeze the juice , combine zest and juice with oil and garlic in a small bowl
put chicken breasts between wax paper and pound to an even thickness
place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours
grill chicken on bbq or broil it or even cook it in a hot skillet , 6-8 minutes approximately
cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer
put 1 tbs of pesto on both sides of bread
add chicken , fontina cheese , tomatoes and spinach to each
grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted
basil lemon garlic bread
slice french bread diagonally into 1 1 / 2-inch slices , cutting two-thirds through loaf
heat oven to 400'
in small bowl stir together all remaining ingredients
brush cut sides of french bread with olive oil mixture
wrap in aluminum foil
place on cookie sheet
bake for 15 to 20 minutes or until heated through
basil lemon green beans
in a large skillet heat the oil over medium-high heat until hot, add the garlic and saute and saute 30 seconds, add beans and yellow pepper, saute 3 to 5 minutes or until beans are crisp-tender, add the basil , honey , lemon zest , salt and pepper, saute 30 seconds, add the lemon juice and saute another 30 seconds, serve immediately
basil lemon grilled veal chops
juice the lemon and grate zest
process olive oil , basil , juice and zest of lemon , garlic , and mustard in a blender or food processor until basil is minced
transfer basil mixture to a nonmetallic bowl
add veal chops
marinate 30 minutes at room temperature or in refrigerator at least 2 hours
prepare grill
grill over medium-hot coals about 7 minutes per side , turning once and basting with marinade
garnish with basil sprigs and lemon wedges
basil lemonade
in a 1 1 / 2- to 2-quart glass measure or bowl , combine basil leaves and sugar, with a wooden spoon , crush leaves with sugar until thoroughly bruised, add water and lemon juice, stir until sugar is dissolved , 1 to 2 minutes, taste and add more sugar if desired, pour through a fine strainer into ice-filled glasses, garnish with sprigs of fresh basil
basil lime butter for corn on the cob
pulse basil and garlic in a food processor until chopped, add butter , lime juice , salt and sugar, process until smooth, transfer to a container and refrigerate, enough for 8 ears of corn
basil lime honey ginger grilled chicken
place the first 4 ingredients in a large bowl mixing together , add chicken and marinate for 1 hour
heat grill to medium high
remove chicken from marinade shaking of excess
place the marinade in a small pot and bring to a boil then simmer stirring often
meanwhile place chicken on hot grill and grill for 3-5 on each side
remove chicken when 165 to 170f cook until juices run clear
sit for 10 minutes before slicing
mix 1 / 2 the heated sauce into the rice
plate chicken on some sauce serve with sliced fanned out mango , rice and a veggie of choice
basil linguine
bring a large saucepan filled with 3 to 4 quarts of water to a boil
when watercomesto a boil , add pasta and cook 3 minutes for fresh or 9 minutes for dried
drain , leaving about 2 tbl pasta water with the pasta
add olive oil to pasta and toss well
add basil and salt and pepper to taste
basil lovers tomato cream penne
cook penne as directed , drain and return to pot
while pasta cooks , heat pancetta in large skillet over medium heat for 6 minutes , stirring occasionally
remove pancetta from skillet and set aside
heat oil in same skillet
saute garlic for 30 seconds
stir in marinara and wine
bring to boil
simmer 4 minutes over low heat
remove from heat
stir in half and half , then 1 / 2 cup basil , salt and pepper
add sauce to penne
toss
transfer into platter and top with pancetta and remaining basil
basil marinated steak
in a large nonmetal dish or resealable food storage plastic bag , combine all ingredients except steak
mix well
add steak and turn to coat
cover dish or seal bag
refrigerate atleast 4 hours or overnight to marinate
heat grill
when ready to grill , remove steak from marinade
discard marinade
place steak on gas grill over medium heat
cook 10 to 15 minutes or until desired doneness , turning once or twice
to serve , cut steak across grain into slices
place on serving platter
basil mashed potatoes
place potatoes and garlic in small stock pot , cover with water
add 1 tsp of the salt and bring to boil over high heat
cook until tender , about 25 minutes
drain in colander
place basil in bowl of food processor , process until finely chopped , with motor still running
gradually add olive oil
set aside
mash potatoes and garlic using ricer or food mill
transfer to large bowl and add cream , basil-oil mixture , the remaining 1 tsp of salt , and pepper
mix well
serve suggested wines:cabernet sauvignion or pinot noir
basil mayonnaise
whisk together mayonnaise , basil , salt , pepper , lemon juice , olive oil and garlic
basil mint tea
blend basil , mint , ginger to a smooth paste, add this puree to 3 cups water boil for 8 minutes, strain the tea and mix honey to it, drink it when still hot
basil mint infused honey
place honey and mint in a double boiler with water in bottom, bring water to a boil , and bring honey to 185f and keep at 185f for 10 minutes, remove from heat and let stand 10 minutes, strain while still warm, place in sterilized jars and cap, label and decorate the jar as needed
basil mojito
place limon , 5 basil leaves , lime juice , lemon juice and sugar in glass and muddle
add crushed ice and add soda to your taste
garnish with basil leaf
basil mozzarella burgers
to make relish: add the relish ingredients to the container of a food processor
cover and pulse until coarsely chopped
cover and chill for 2-3 hours
to make burgers: stir together the onion , bread crumbs , and bell pepper in a mixing bowl
add the ketchup , horseradish , mustard , salt and pepper to taste
stir to mix
add the ground beef
stir to mix
shape mixture into 4 patties
grill patties over medium heat for 7 minutes
turn and grill 7-11 more minutes or until done
top patties with a slice of cheese during the last 2 minutes or grilling time
serve patties on toasted whole wheat buns with red sweet pepper relish and fresh basil leaves
basil oil
wash basil, let basil dry thoroughly and then pat it with kitchen paper to dry it more, put basil in bottles with a good seal and cover with oil, leave for at least 2 weeks, use to flavour pasta , salads , potatoes , etc
basil olives
mix all ingredients in a jar or container with a lid , add olives and mix, refrigerate at least 12 hours or until flavors have melded, line a plate with lettuce leaves and serve
basil orange chicken
rinse the chicken and pat dry
place in a sealable plastic food storage bag
pour a mixture of the orange juice , canola oil , honey and basil over the chicken , tossing to coat
seal tightly
marinate in the refrigerator for 6 to 8 hours , tossing occasionally
drain , reserving the marinade
brown the chicken on both sides in the vegetable oil in a skillet
drain
arrange the chicken in a glass baking dish
pour the reserved marinade over the chicken
bake at 350 degrees for 25 minutes or until tender
serve hot or cold
basil oven fried potatoes
put potatoes in lg plastic bag, mix cheese , basil , salt , paprika , and pepper, add to potatoes and shake, pour oil in baking pan, add potatoes , bake , uncovered at 375 for 40 minutes or until done
basil parmesan biscuits
preheat oven to 450
in a large bowl , stir together the all-purpose flour , and whole wheat flour , baking powder , baking soda , salt and 2 tbsp of the cheese in small skillet , heat 1 tbsp of the oil over moderate heat
add the basil and cook for 1 minutes
transfer to a small bowl and cool slightly
stir in the yogurt , milk , and remaining 1 tbsp of oil
add the basil mixture to the dry ingredients and stir until just combined
place the dough on a well-floured surface
using a lightly floured rolling pin , roll out the dough until 1 / 2" thick
using a 2 1 / 4" biscuit cutter or glass , cut out rounds , gently rerolling the scraps , to form 12 biscuits
place the biscuits on an ungreased baking sheet , spacing them 1" apart
sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15 minutes or until golden
serve warm
basil parmesan cheese spread
blend spinach , basil and garlic in a food processor, gradually add oil and parmesan cheese, process until smooth, add salt and pepper to taste if desired, in a seperate bowl , blend cream and feta cheeses, in a serving dish , spread half of the cheese mixture, on top of this , spread the tomato paste , and then the spinach mixture, spread the remaining cheese mixture on top, refrigerate before serving
basil parmesan dip  cooking light
place all ingredients in food processor or blender and process until smooth, serve with pita chips , bagel crisps , or bread cubes, or use instead of mayonnaise on a turkey sandwich
basil parmesan pesto
in a food processor , pulse the basil , pinenuts & garlic, add olive oil in a stream til mixed, add cheese , salt & pepper then pulse till mixed
basil parmesan puffs
in a large saucepan , bring water , butter , and salt to a boil, add flour all at once and stir until it forms a smooth ball, remove from heat and let stand for about 5 minutes, add eggs , one at a time , beating well after each addition, continue beating until mixture is smooth and shiny, stir in basil and cheese, drop by rounded tablespoons 1 inch apart onto greased baking sheets, bake at 400' for 18-20 minutes or until golden brown, remove to wire racks, serve warm
basil parmesan shrimp
for dressing , combine 1 / 4 cup oil , basil , vinegar , 1 tbsp parmesan cheese and sugar in a saucepan over low heat
meanwhile combine shrimp and remaning parmesan cheese
in a skillet heat butter and remaning oil
add shrimp and saute until they turn pink , about 4 minutes
drain on paper towels
serve on lettuce , drizzle with warm dressing
basil parsley pesto
combine all ingredients in a food processor
cover and puree until smooth
toss with hot cooked pasta or vegetables , spread on french bread or use in any recipe calling for pesto
can be refrigerated for several weeks or frozen in a tightly covered container
yield: 3 / 4 cup
basil pasta noodles
place basil in a food processor , cover and process until finely chopped
add flour , process until blended
add eggs , water , and oil
process 15 - 20 seconds or until dough forms a ball
turn onto a floured surface
knead until smooth and elastic , about 8 - 10 minutes
cover and let rest for 30 minutes
divide into fourths
on a floured surface , roll each portion of dough to 1 / 16 inch thickness
roll up jelly roll style and cut into 1 / 4 inch slices
separate and unroll the slices carefully
hang to dry on a pasta rack , or let stand on a clean towel for one hour
cook noodles in boiling salted water for 4 - 5 minutes or until tender , drain and serve
basil pasta with cream and tomatoes
in large skillet , heat olive oil over low heat, add garlic and tomatoes, saute until tomatoes begin to soften, add cream and cook until slightly thickened, season with salt and pepper to taste, add chopped basil leaves and toss with hot pasta, sprinkle with grated parmesan or asiago
basil peach salad dressing
mix together all of the ingredients except the peach
peel the skin off the peach by putting it in boiling water for about 30 seconds , then dunk it in cool water
slice the fruit , and mash it together to make a kind of paste
if you want a less chunky texture you can do this in a food processor or blender
i just squished it with a fork
mix the vinaigrette mixture into the peach until well combined and use as a salad dressing
:)
basil pesto
mix everything together in food processor except the oil and lemon, once everything is mixed well , drizzle with lemon and oil, mix until well blended, serve on pasta or just about anything that needs a pick me up, will keep in refrigerator for 2-3 days, enjoy !
basil pesto    lighter version
add nuts and garlic to blender and pulse until minced, add olive oil , pulse a few time more, add basil leaves , cheese , salt and blend until smooth, scrape sides of blender as you go to make sure everthing mixes well, serve with your favorite pasta
basil pesto amato
put the first four ingredients in a food processor, process for 15-20 seconds, add the olive oil in a stream, blend / pulse until desired consistency leaving some texture, add water gradually as needed, serve over pasta , chicken , etc, you can freeze it in meal-serving containers or individual ice cube-sized blocks, if you need to thin it at any time , use water , not more oil