Sentences with phrase «basil sauce for»

Next, I cooked them in the creamy tomato basil sauce for about 5 or 10 more minutes and they were done!

Not exact matches

On the current iteration of the menu, dishes like to - die - for Brussels Sprouts with sambal sauce, Thai basil, mint and peanuts, Ahi Tuna Tartare, Tempura Fish Tacos, 10 - ounce Kurobuta Pork Chop and Jumbo Lump Crab Cakes delight.

The great thing about pasta is that it takes on all the flavors of the sauce on it making it the perfect canvas for the basil, spicy black pepper, and tangy rich goat cheese.

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

Add enough oil to the pan to thinly coat the bottom and heat on high for about a minute, then add the dough to the pan, top with tomato sauce, the toppings and half of the basil.

For this pizza, I filled it with pepperoni, homemade tomato sauce, basil, and mozz.

For this recipe I used plain tomato sauce, to which I added garlic, onion, parsley, salt, pepper, oregano and basil.

Cook this grilled salmon with spicy honey - basil sauce on the backyard grill or under the broiler for a quick and easy dinner.

This recipe for Pumpkin Pasta Sauce is my fall inspired take on Penne Alla Vodka with penne pasta coated in fresh roasted Pumpkin Vodka Cream Sauce, parmesan cheese, and fresh basil.

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

Several years ago, my Aunt Teena came to me with a jar of pesto sauce and a jar of tomato basil sauce, told me to combine them and make some bruchetta for the family reunion dinner we were having that night.

Cherry tomatoes burst in the oven alongside roasted garlic and mingle with fresh basil and miso for a sumptuous sauce that smothers hot, penne pasta.

Ingredients: 1 package gluten free pasta shells 1/2 package (for the small shells) Punk Rawk Labs herb or original cheese Homemade red sauce or your go to jar with minimal ingredients Handful of fresh basil Sprinkle of nutritional yeast Optional: Sprinkle of breadcrumbs, gluten free option

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dSAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big dsauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

To make, simply combine all ingredients from the second list (tomato sauce, olives, capers, basil, and salt & pepper) into a saucepan and let it simmer for 15 + minutes while you're preparing the fritters.

This area in the region of Liguria is known for pesto — a sauce made from basil leaves, garlic, salt, olive oil, pine nuts and pecorino cheese.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish

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.

Other than being a flavorful robust tomato sauce... I also like Tomato & Basil sauce for good flavor of basil.

Add the tofu, oregano and basil to the tomato mixture and leave to simmer for 5 minutes until the sauce thickens up a bit

I did make a few minor adjustments: left onion out; substituted basil for oregano, added a bit of finely chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).

For this popular meatless main, replace the standard marinara with a creamy, buttery bechamel sauce, and add basil and pine nut pesto for a bright and lively twiFor this popular meatless main, replace the standard marinara with a creamy, buttery bechamel sauce, and add basil and pine nut pesto for a bright and lively twifor a bright and lively twist.

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)

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

I will be using the simple pizza dough recipe for my base, covered in a fresh home made tomato and chili sauce, topped with sun dried tomatoes, mozzarella cheese and home made basil pesto.

Plate the pasta and spoon the reserved sauce over each serving, then top with the Parmigiano - Reggiano and a small basil leaf for garnish.

Additional seasonings for each bowl: 1/2 T fresh lemon juice 1 t liquid smoke or chipotle sauce fresh basil

1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro

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.

Remove the sauce from the heat, add all but 1 tablespoon of the basil (reserving the remaining tablespoon for garnish) and stir in the roasted eggplant.

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

Nourishing, chilled soba noodles are the base, accompanied by sweet and luscious pieces of papaya and mango, jicama for a nice crunch, a sprinkle of desiccated coconut for some bite, basil, cilantro and mint for that herbal freshness, all dressed with a creamy coconut milk and lime sauce.

Also slated for the hit parade is chimichurri, a Latin American version of this sauce made with parsley instead of basil, which will be popular with backyard grillers everywhere.

Penne pasta and broccoli florets are tossed in a creamy cashew sauce with sun - dried tomatoes, basil and walnuts to make this luscious vegan dinner.Thank you, truRoots, for sponsoring this post.

ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tasFOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tasFOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tasfor garnish) 1 pound fresh mozzarella (grated, divided) 1/2 cup freshly grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to tasfor garnish) Kosher salt and freshly ground black pepper (to taste)

Serve chicken topped with a dollop of romesco sauce with sliced roasted red pepper and basil for garnish.

These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, organic apple cider vinegar or red wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.

A healthy handful of each: whole basil and spinach 10 whole peppercorns 1/4 cup water 1/4 cup EVOO 5 whole garlic cloves sea salt to taste You can use Rocky's garlic or lime sauce, depending on what flavor profile you're looking for.

For the sauce, combine the yogurt, sour cream, salt, pepper, vinegar, and basil in a food processor or blender.

For a vegan option, serve the tacos with cashew sour cream instead of the creamy basil and kale sauce.

I make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad.

While the waffles are cooking, mix all the ingredients for the creamy avocado basil sauce together in a blender.

Avocado basil sauce can keep in the fridge for up to a week.

Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low.

If you like basil or thyme in your bolognese sauce, go for it!

For the sauce: 1 cup of cooked peas 1/2 avocado 1/4 cup of basil leaves a small handful of fresh mint leaves 2 tablespoons of olive oil The juice of 1/2 lemon 1 teaspoon of One Earth Green Goddess 2 tablespoons of nutritional yeast 1 clove of garlic Salt & pepper to taste

Simply stir in the salt, pepper, and sprig of basil, bring the sauce to a boil, reduce heat to low, and simmer covered for 10 minutes.

For the salsa, I used a good amount of ginger, basil, red, green and yellow bell peppers, scallions, a little low sodium soy sauce, a splash of sesame oil, the juice of a lemon and lime, some fresh cracked pepper and some dashes of hot sauce.

2 lbs ground chicken 1 cup soft bread crumbs (from about 3 pieces of bread) 1 tbsp oregano 1 tbsp basil 2 tbsp minced onion flakes 1 tbsp garlic powder 1 tsp salt 1/2 tsp pepper 1/2 cup water 2 eggs 2 heaping tbsp tomato paste chili sauce, for dipping