basil

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  3. 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 ...3 ounces olive oil ...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. 2 tablespoons olive oil...4 medium red and/or yellow peppers, cut into 3/4-inch chunks...1 large clove garlic, minced...1 teaspoon dried basil...1/2 teaspoon salt...1/2 teaspoon black pepper...1/4 cup dry white wine or chicken broth...

  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. 1/2 cup plus 2 tablespoons vegetable oil...2 cups unbleached flour...1 tablespoon baking powder...1 teaspoon salt...1 teaspoon baking soda...2 large green onions with tops, chopped...1 tablespoon basil leaves...

  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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