Sentences with phrase «chopped basil over»

Bake for 45 minutes or until a meat thermometer reads 175 degrees F. Sprinkle the remaining chopped basil over the top of the chicken before serving.

Sprinkle fresh chopped basil over tomatoes.

Sprinkle a little more parmesan or finely chopped basil over the risotto if desired.

Not exact matches

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

Pour over the tin of tomatoes, chopped courgette, chopped carrot, chopped garlic, basil, salt and pepper

I had some basil left over from a pasta sauce; instead of chucking it, I chopped it finely and added it in to these.

I added about 1/2 tbsp of sesame oil and a tbsp each of chopped purple basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.

3 Layer pre-baked pie shell with onions, tomatoes, basil: Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell.

Served it over bow tie pasta with a sprinkle of chopped fresh basil and a bit of Dubliner cheese.

Home > recipes > meals / dishes > pasta dishes > spaghetti recipe at a glance 5 stars 7 reviews ready in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1 cup finely chopped onions3 tablespoons sugar1 teaspoon dried basil leaves1 teaspoon dried oregano leaves1 / 2 teaspoon salt2 cloves garlic, minced1 can (28 ounce size) crushed tomatoes, undrained1 can (15 ounce size) tomato sauce1 can (12 ounce size) tomato paste24 ounces uncooked spaghetti pasta directions.

The dressing is then poured over chopped tomatoes, goat and feta cheese, and additional chopped basil.

I like to serve the kabobs over linguine dressed with olive oil, garlic, red pepper flakes and chopped basil.

Sprinkle with freshly chopped basil and serve over angel hair pasta and fresh Parmesan shavings.

It's easy — I just sautee a quarter garlic clove, chopped finely, with a teaspoon of chopped onion in virgin olive oil, then I add a handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a shredded basil leaf.

Sprinkle a little bit of parmesan cheese, and fresh chopped basil or parsley over the balls.

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

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.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Third, I substituted chopped fresh basil for the mint, since my husband liked basil over mint.

Sprinkle the chopped basil and spring onions all over then drizzle over the dressing.

1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.

I like to serve the kabobs over linguine dressed with olive oil, garlic, red pepper flakes and chopped basil.

To serve, first lay the wilted kale, then add the cantaloupe and halloumi cheese, pour the vinaigrette over them, top with fresh chopped basil and almonds.

Season with salt and ground black pepper, finish with a generous handful of chopped fresh basil, and serve over hot pasta.

Pour over veggies and top with chopped cilantro, mint, basil, almonds and sesame seeds.

Open the tin of tomatoes and mix in minced garlic and basil leaves then spread the full tin of chopped tomatoes evenly over the two breasts.

Chop the basil and sprinkle over the pineapple slices.