If your feline friend is one of the few with a love for herbs and spices, feel free to mix a little bit of fresh or
dried basil into their food to add an exciting change in flavor.
To give this tasty herb to your dog, simply mix fresh or
dried basil into their food.
Basil does not contain any substances that are known to be toxic to dogs, so there is no reason you can't mix a little bit of fresh or
dried basil into their food for a burst of flavor.
Pour the canned diced tomatoes and
dried basil into the pan.
Not exact matches
Then, slice the tomatoes
into eighths and the zucchini
into thin half moons, placing them
into a sauce pan with a handful of torn of
basil leaves, the sun
dried tomatoes, jalapeño pepper, a drizzle of olive oil and a sprinkling of salt.
Layer 3/4's of your roasted vegetables and all of the sun -
dried tomatoes and green olives; using a small spoon, push the vegetables down
into the ricotta - egg -
basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch
dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little extra for garnish
Meanwhile quinoa is cooking cut mango, sun -
dried tomatoes, scallions,
basil and spinach
into smaller pieces and add to a big bowl with drained chickpeas.
1 large eggplant, cut
into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun -
dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh
basil leaves, torn
into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
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)
Ingredients 2 whole wheat friselle 320 - 350 g fresh ripe tomatoes, sliced or cut
into pieces
dried oregano, to taste fresh and cleaned
basil, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2 servings.
In a pestle and mortar grind together your salt,
dried basil, and garlic
into a paste.
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.
Stir the sliced sun -
dried tomatoes and
basil into the tofu mixture.
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp
dried mint 1 tsp
dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut
into 1 ″ chunks 1 small zucchini, cut
into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn
into bite - sized pieces 1 tbsp fresh lemon juice
(if not organic, peel off the skin) 1/2 cauliflower, cut
into small pieces 1 1/2 cups
dry white wine 1 tablespoon
dried parsley 1 tablespoon
dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon
dried basil 1 teaspoon
dried oregano 1 tablespoon
dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water
Put the cottage cheese
into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun -
dried tomatoes,
basil, water, and eggs, and season with salt, then mix all together.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut
into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh
basil, chopped 1-1/2 teaspoons
dried crushed rosemary 1/2 teaspoon
dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Poke a few holes
into each calzone, brush with a bit of oil, and sprinkle some
dried basil on top (or fresh!).
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut
into small pieces 6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat -
dried and cut
into pieces a handful of fresh rocket, cleaned and chopped a handful of fresh
basil, cleaned and chopped 1 garlic clove, peeled and cut
into slivers extra -LSB-...]
Add one of the red bell peppers, two stalks of celery, the two cloves of garlic, the jalapeno pepper, the dates, the lemon juices, the sun
dried tomatoes,
basil, and sea salt
into the blender.
Ingredients 4 ounces
dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut
into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup
dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed
dry 2 tablespoons shredded
basil Crusty French bread, for serving.
I didn't use any pine nuts in mine, but made two different versions with each of the balls — one with zaatar and extra garlic mixed
into the cheese and toasted sesame seeds around the exterior, and one with sun -
dried tomatoes and liquid smoke mixed in with the cheese and
basil around the exterior.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut
into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh
basil or 1 teaspoon
dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.
1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon
dried sweet
basil (or fresh, finely chopped) 2 medium onions, thinly sliced
into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)
1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh
basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun -
dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh
basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut
into eighths
3 tablespoons olive oil 4 - 5 cloves garlic, minced 1/2 medium yellow onion, chopped 1 stalk celery, minced 1 teaspoon crushed red pepper, or to taste 2 teaspoons
dried thyme 1 teaspoon
dried marjoram 1/2 cup red wine Two 28 - ounce cans diced tomatoes Ample handful fresh
basil, chopped
into medium - sized pieces 1 cup low - salt vegetable broth
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon
dried (I used minced fresh
basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut
into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
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.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai
basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack
dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai
basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Chop the sun -
dried tomatoes, the
basil and rocket
into very small pieces.
1/2 x 250g pack
dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh
basil leaves 1.
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such as bratwurst, sweet or spicy Italian), cut
into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon
dried basil 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut
into quarters
Fresh is best but you can keep
dried sage for tumbling
into soups and for a fines herbes mixture (which may include sage,
basil, thyme, sweet marjoram and fennel) rubbed over chicken or fish.
3 medium potatoes, cut
into small dice 4 cups chicken stock 1 15oz can tomato sauce / tomato puree 3 tablespoons tomato paste 1 teaspoon
dried basil 1/2 teaspoon
dried sage 1/4 teaspoon sea salt (or to taste) Pepper — couple shakes 12 (approx.)
My brother usually grows way too much
basil and at the end of the season (we live around Seattle) I harvest as much as I can, wash and
dry it and stuff it
into a big jar with layers of big salt grainsl.
Ingredients 8 oz Fettuccine 3 slices bacon, cut
into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp
dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet
basil leaves, cut in a chiffonade
1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut
into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons
dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler 4 ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut
into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned
basil leaves
6 firm plum tomatoes 1 red bell pepper, stemmed, seeded, and cut
into 1 / 2 - inch strips 1 large onion, cut lengthwise
into 1 / 2 - inch strips 2 small zucchini, halved lengthwise 2 tablespoons olive oil 1 tablespoon chopped fresh
basil 1/2 teaspoon
dried thyme 1/2 teaspoon minced garlic 1 teaspoon kosher salt Freshly ground black pepper 4 large eggs 1/2 cup whole milk 1 cup shredded sardo or gruyère cheese 1 cup fresh breadcrumbs 2 tablespoons grated Parmesan cheese
4 onions, not peeled, cut
into eighths 3 large ribs celery, cut
into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut
into 2 - inch pieces 1 1/2 cups
dry white wine 2 tablespoons high quality olive oil 3 green onions, cut
into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped
basil or 2 tablespoons of
dried basil 1 teaspoon
dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
3 chicken breasts, chopped
into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp
dried oregano 1 tbsp
dried thyme 2 tsp
dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot 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
Stir the chopped sun -
dried tomatoes,
dried oregano,
dried basil, and red pepper flakes
into the sauce.
Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced
into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz
dried rice noodles (rice vermicelli), broken
into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh
basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped
into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped
into bite - sized pieces * 6 kaffir lime leaves (I used
dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped
into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai
basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Take your washed and
dried basil leaves, cram them
into a food processor with some toasted nuts (cashews, walnuts, pine nuts) some Parmesan cheese, salt, and stream in enough olive oil to make it the right consistency.
Spoon mixture
into pie shell, and sprinkle with
dried basil.