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.
Not exact matches
-LSB-...]-- a creamy pasta
sauce that needs a good handful of parmesan or nutritional yeast, or
as a soup base with
basil and gnocchi (I didn't add any -LSB-...]
Jules is kindly offering a jar of curry
sauce and a jar of tomato and
basil sauce, along with a Nowt Poncy apron
as their prize.
Serve the
sauce spooned over the drained pasta, sprinkle with Parmesan and add a few fresh
basil leaves
as a garnish.
Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped Thai
basil 2 tablespoons vegan «fish»
sauce (sold
as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt
The idea is to make a pasta
sauce that hits all the same flavor receptors
as pesto: the edamame is nutty and the miso is umami, providing the pine nut - parmesan punch that we love about pesto, and ginger in place of the
basil provides fresh, herby flavor.
For the avocado pesto: 1 ripe avocado Juice from 1 - 2 lemons 2 small or 1 large garlic clove 1 cup packed
basil leaves 1 jalapeno, seeded (optional) 2 tablespoons olive oil 1/4 cup water (more
as needed to thin
sauce) Salt and pepper to taste
But today I was in mood of a comforting vegetarian bolognese
sauce pasta... and this tomato &
basil worked
as perfect flavorful base for pasta
sauce I had envisioned.
Alpine Cheddar
Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
I like to serve everything separate so everyone can add
as much or little of the
sauce,
basil and almonds.
1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such
as basil, oregano, salt and pepper OR your favourite dairy free Margherita
sauce fresh herbs for topping such
as basil or fresh thyme (I used thyme)
To ensure the vegetables remained the focal point of the dish, I only added enough béchamel
sauce to hold the lasagna together and flavored it with basic herbs such
as basil, thyme and oregano and a sprinkle of Parmesan cheese for extra nutty, salty flavor.
Add a can of borlotti beans to a thick tomato
sauce (made with carrotsand celery
as well
as tomato and onion), then some cooked pasta, then some shredded
basil leaves and some grated parmesan.
Roly Poly offers sandwich options including unique and original combinations such
as the
basil cashew chicken sandwich, which combines fresh
basil chicken salad, crunchy cashews, green leaf lettuce, roma plum tomatoes, fresh sliced avocado, alfalfa sprouts and Thai hot
sauce.
When the cashews are ready, drain and place all the
sauce ingredients (cashews, Himalayan sea salt, cold - pressed sunflower oil,
basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape the sides of the processor
as necessary.
My go - to is a spicy
basil aioli that I first made to go on fish, but which my husband refers to
as «everything
sauce» since it goes so well on potatoes, vegetables, chicken etc..
- Flavor your dishes with lots of spices and herbs
as well
as condiments (vinegar, mustard, hot
sauce, curcuma, cilantro, cinnamon, ginger, holy
basil, etc...).
It's insanely delicious
as the fresh
basil makes the tomato
sauce taste so flavorful and perfect and then topping it with arugula gives the pasta a whole new flavor profile.
Since both offer a blank flavor slate,
as long
as your topping packs loads of seasonings (like this
basil - infused vegan
sauce), you'll finish feeling super-satisfied.
Working quickly,
as soon
as the dough hits the hot stone spread tomato
sauce over it, lay on sliced mozzarella and ~ 1/4 cup chopped
basil.
To make the pesto, place all of the
sauce ingredients (water, nuts, lemon juice, garlic, and
basil) into a food processor, and process for 1 to 2 minutes, adding a little water,
as needed.
You're better off just simmering a can of diced tomatoes
as your
sauce, and adding any spices you enjoy such
as Italian seasoning, thyme,
basil, garlic salt, etc..
Cool, strain and purée with mixed herbs, such
as basil, parsley and cilantro, the lemon juice, and soy
sauce.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such
as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish
sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai
basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon freshly grated Parmesan cheese 1 teaspoon chopped fresh
basil 1/2 teaspoon onion powder 6 cups chicken broth 1 cup minced Italian parsley 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot Garlic hot
sauce, such
as Tabasco ®, to taste
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried
basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper
sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
sauce such
as Walkerswood Jamaican Scotch Bonnet Pepper
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for se
Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
Best For: A finishing dollop on a bowl of pasta, or even solo
as a creamy
basil sauce.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt
as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1 Tablespoon each oregano,
basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta
sauce of your choice, warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
The enticing menu features signature Singaporean and Malaysian specialties such
as Singapore Laska (vermicelli noodles, shrimp, chicken, spicy coconut soup and Thai
basil) and Hainanese Chicken and Rice (poached chicken, chicken flavored rice and chili
sauce),
as well
as Cantonese and Szechuan dishes such
as Kung Pao Scallops (vegetables, spicy chili, peanuts and black bean
sauce) and Wonton Noodle Soup (chicken broth, minced pork dumplings, egg noodle and scallions).
Patrons will be able to choose from options such
as The Meat Balls, created with classic meatballs, fresh mozzarella and tomato
sauce; or Margheritta, made with fresh mozzarella, tomatoes and
basil.
Senior food editor Chris Morocco used this method for his summer squash and
basil pasta, and he describes the creamy texture of the finished
sauce as «similar to a true Alfredo, without all the Parmesan.»
Pasta lovers can look forward to an outstanding selection of Farinacei (handmade pastas) such
as Ricotta Lemon Ravioli (orange butter
sauce), Hand - Rolled Potato Gnocchi (organic mushrooms,
basil, white truffle oil) and Tagliatelle Bolognese (braised veal, beef, pork, tomato
sauce); all prepared in house using the «la monferrina» pasta machine imported from Italy.
As I looked through Sara's website, I discovered a recipe for a grilled pizza that included a recipe for a
basil pesto
sauce that I thought would be perfect.
Finally, I used a store - bought sun - dried tomato pesto and a store - bought, classic
basil pesto
as the «
sauce» for this pizza instead of traditional tomato
sauce.
Use coconut milk in place of mayonnaise, stir in some fresh herbs such
as basil, and accent with a shot of hot
sauce.
Try them out
as part of a noodle stir fry with scallions, ginger, garlic, and tamari, with a creamy cashew
sauce, or with an herby pesto made with walnuts, arugula, and
basil.
The delicious pasta
sauce in this recipe features simple ingredients, such
as garlic, sun - dried tomatoes, capers, dried
basil, red pepper flakes, cream (or half and half), and Mozzarella cheese.
We like making this lovely fresh tomato
basil soup
as thick
as possible, almost like a pizza
sauce!
I've mentioned this special
sauce before, but
as Mom and I made the first tomato sandwiches of the summer, I realized that adding
basil to the sandwich
sauce I learned to make at a pub in Farnborough, England, would thrust this tomato sandwich into another stratosphere.
Cooking spray (such
as Pam) 1/2 cup Egg beaters 1 oz low - fat mozzarella string cheese, chopped 1/4 cup marinara
sauce * Big pinch of dried oregano or
basil (optional) Salt and pepper to taste 1 tablespoon grated Parmesan cheese
THE REST 1 28 - ounce (793 g) jar favorite marinara
sauce (I like Trader Joe's organic tomato
basil) 3 zucchini squash, thinly sliced with a mandolin (or sub eggplant with this recipe
as a guide)
Adding a bit into the
sauce as it cooks helps to impart that signature, peppery flavour and, later, a hearty garnishing of some freshly chopped
basil at the end will give you a serving of the beneficial enzymes, antioxidants and vitamins that fresh herbs are so high in!
THE WISELY STOCKED PANTRY SALT: Unrefined salt such
as Celtic, Himalayan or Red Salt SWEETENERS: Raw honey, coconut sap sugar, sucanat or Rapadura, muscavado sugar, jaggery, maple syrup FATS: Olive oil, coconut oil, lard, duck or goose fat, pastured butter or ghee FLAVORINGS: Vanilla extract, naturally fermented soy
sauce, naturally fermented fish
sauce (such
as Red Boat brand), dry and prepared mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking soda, arrowroot powder, chia seeds DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper, thyme, oregano,
basil, sage and rosemary CANNED ITEMS: Anchovies, tomato
sauce, tomatoes, whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or kamut grains or sprouted whole grain flour, dry beans
We set up a variety of toppings such
as tomatoes, artichoke hearts, bacon, pepperoni, and
basil as well
as both white
sauce and red
sauce.
The eggplant parmesan gets assembled like a lasagna: tomato
sauce on the bottom of a 9x13 pan, followed by a layer of eggplant, tomato
sauce, cheese, and
basil leaves, repeated
as much
as you can.