Stir
remaining tablespoon basil and the cashew cream into the soup.
Not exact matches
Combine drained tomatoes,
remaining 2
tablespoons olive oil,
basil, garlic, salt and pepper in small bowl.
Remove from the heat and stir in the
remaining 2
tablespoons basil and the butter.
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.
In another large bowl, toss the shrimp, baguette, tomatoes, and
basil with the lemon juice,
remaining 2
tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Drizzle each serving of noodles with 2 to 3
tablespoons of the
remaining peanut sauce, then sprinkle with the fresh
basil and mint.
Cut into bite - size pieces and toss in a large bowl with mustard greens,
basil, and
remaining 3
tablespoons oil and 2
tablespoons vinegar; season with salt and pepper.
In a large bowl, toss together quinoa, tomatoes, cucumbers red onion and
basil with
remaining 2
tablespoons olive oil, balsamic vinegar and
remaining salt and pepper.
Sprinkle the puffs with the
remaining 1
tablespoon basil.
In a mixing bowl, toss the chicken with the
remaining 2/3 cup olive oil, 1
tablespoon of the vinegar, the pimiento, Niçoise olives, red pepper, capers,
basil, parsley, and garlic
In a food processor combine the olive oil,
basil, garlic cloves,
remaining tablespoon of lemon juice and good pinch of salt and pepper, process until smooth.
Spoon polenta into 4 bowls; top evenly with vegetables (1 cup each),
basil, and
remaining 1
tablespoon Parmesan.
In a separate bowl, toss chicken chunks with
remaining 2 to 3
tablespoons olive oil and season with salt, pepper and dried
basil.
To make the filling, combine the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, the eggs, the
remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, 3
tablespoons of the parsley and 3
tablespoons of the
basil.