basil

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  3. Source: Vittorio Renda, Buca di Beppo Executive Chef

    1/4 ounce basil, picked ...10 ounces marinara sauce ...4 ounces fresh mozzarella cheese ...2 ounces grated Romano cheese ...6 ounces fresh chicken breasts, cooked and sliced ...1 tablespoon garlic ...10 ounces fresh eggplant ...

  4. Source: Greg Schweizer, director of culinary development, Olive Garden

    1 pound vine-ripened tomatoes sliced 1/4-inch thick ...1 fluid ounce balsamic vinegar ...1/4 cup packed fresh basil leaves ...12 ounces fresh whole milk mozzarella or buffalo mozzarella ...1 sprinkle dry oregano leaves ...Sea salt or kosher salt to taste ...Fresh ground pepper to taste ...

  5. 1 (9 ounce) package fresh cheese or meat-filled tortellini...2 tablespoons olive oil...4 medium red and/or yellow peppers, cut into 3/4-inch chunks...1 small onion, chopped...1 teaspoon dried basil...1/2 teaspoon salt...1/4 cup grated Parmesan cheese...

  6. 1 (9 ounce) package refrigerated meat- or cheese-filled tortellini ...1 (4 ounce) jar roasted red sweet peppers ...1/2 cup refrigerated light Alfredo sauce ...1/2 cup shredded fresh basil, divided...

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  8. 1 large Spanish onion, quartered...1/2 cup plus 2 tablespoons vegetable oil...2 cups unbleached flour...1 tablespoon baking powder...2 large green onions with tops, chopped...1 tablespoon basil leaves...1/4 cup buttermilk...

  9. Source: Chef Barbara Fenzl, Les Gourmettes, Phoeinx, Arizona - azfamily.com

    3/4 cup grated cotija cheese (substitute asiago) ...2 medium tomatoes, seeded and diced ...1 tablespoon garlic, finely chopped ...20 Kalamata olives, pitted and finely chopped ...1/4 cup fresh basil, coarsely chopped ...

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