Sentences with phrase «add more basil»

Optionally, add more basil pieces at the last 5 minutes of the freezing process.

I think I'll skip the nutritional yeast next time and add more basil.

Add more basil, salt and pepper to taste.

Is definitely worth to go the extra mile and try to find it but if you can't find it just use 1 clove of regular garlic and add more basil leaves.

After my daughter took the photo, I added more basil for a bit more green colour.

Not exact matches

the basil adds a lot of flavor as well, and in my opinion makes the soup even more tasty.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Then, just add some tomato paste (which helps to thicken a bit more) and finish it off with salt, pepper and fresh basil.

Once the zucchini and squash are ready, carefully toss them in the lemon and oil mixture (whisk a little more just before adding if they have separated), along with the shredded basil.

Using a prepared tomato basil sauce as a base makes this extra fast, while adding the bacon, shallots and onions gives it more flavor than you would find in most store - bought sauces.

It's a twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs for a bit more zing, and quinoa for added thickness.

You can always add more depending on your taste but a basic sauce needs just three things — tomatoes, basil and garlic.

On low flame, allow it to saute for a few minutes, then add in the oregano, basil, and pepper powder (if you like more spicy you can add 2 green chilies.)

Also, to add a little more flavor to the filling, we have added fresh basil and thyme.

Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste.

I generally add a generous handfull of fresh basil and a bit of extra lemon juice (more than normal) to bring out the basil flavour.

1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4 cup fresh basil, chopped (feel free to add more if you're a basil lover) 2 cups shredded sharp cheddar cheese 1/2 cup shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, to taste

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviadd vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

The feta adds a hint of tartness, the peaches a hint of sweet, the basil a savory flavor, and the candied pecans more texture richness!

We added one more tsp of lemon juice because a handful of fresh = picked basil is really pungent!

Add 1 more teaspoon nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt.

Add the chiles, fish sauce, basil and cilantro and continue to cook for 5 more minutes.

Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

When the vegetables soften, add in a can of diced tomatoes and a pinch of dried basil and cook a couple of minutes more.

I added some basil with the cilantro and used a tad bit more dressing than was called for but otherwise it was great!

Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

Over it all, I drizzled a little basil lime vinaigrette inspired by the risotto stuffed peppers recipe which added a little more color and burst of fresh basil to the plate.

If you want to add some more veggies, since you're pureeing the soup, some good choices would be: zucchini, celery, green bell pepper, basil, fresh parsley.

i also added more salt and 1/2 tsp of oregano and basil as it was a bit bland.

I added basil and tarragon for more flavor.

Add garlic, tomato, cumin, and basil, and cook for another 2 - 3 minutes more.

If you have any fresh basil please feel free to add it to the pesto, it will be even more fresh and it will certainly remind you of summer!

Keep stirring around for about 5 more minutes, then add everything to a food processor with your fresh basil.

Once done, add a few more basil leaves on top

Then add any other toppings your spaghetti pizza - loving heart desires, bake it for 15 more minutes and finish with fresh basil and even more cheese.

4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced

Add the basil, cilantro, jalapeño, ginger, garlic, and balsamic pulse a few more times until you have a chunky sauce.

Yogurt Topping — Take things a little more to the savory side with your morning yogurt by adding preserved lemon slices along with fresh herbs like dill, basil, or cilantro.

Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutAdd basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutadd escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes.

I served my spicy Asian zucchini noodles with grilled lemon, garlic and basil tuna but vegans can add more nuts or serve this with quinoa or tofu for a main dish.

I added a bit more vinegar, some garlic powder, and chopped up some fresh basil.

Add the soy sauce mixture and chopped basil and cook for 1 more minute.

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.

Creamy Basil Pesto Dressing 1/2 cup plain (unsweetened) yogurt 4 - 5 teaspoons basil pesto (taste as you go and add more if needed) 1 teaspoon mayo Sea salt (to taste) Black pepper (to taste)

Let cool a bit before serving and add some more fresh basil / parsley leaves on top.

Add 2 more tablespoons of sugar to the blender, along with the juice of one lime (or lemon) and the basil.

This was more than enough basil, plus I set the plant in my windowsill to add to my winter herb garden.

I'd still pour a bit of the sauce over at the end of cooking when you add the basil to get a bit more of that flavor soaked into the beef.

* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste