Sentences with phrase «tablespoons basil stir»

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

Not exact matches

Remove from the heat and stir in the remaining 2 tablespoons basil and the butter.

Stir in tomatoes, 1 1/2 tablespoons parsley, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes.

Add about a tablespoon of fresh chopped basil and stir then set a side.

Pour the tomatoes over the sausage and stir in the sun - dried tomatoes along with 2 tablespoons of the basil.

In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon of olive oil and stir to combine.

Stir remaining tablespoon basil and the cashew cream into the soup.

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 portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon ground sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together.

One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4 cup diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.

Add the garlic, a tablespoon of the basil and the cayenne pepper and stir together.

Stir in sliced basil, pine nuts, 1 tablespoon vinegar and black pepper.

Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of Thai green curry paste (see the recipe) until fragrant, and then stir in one tablespoon of the basil - cilantro mixture until the two are incorporated.

So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in about a tablespoon of my thawed out basil pesto sauce.

- To finish the sauce, drizzle in about 2 - 3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

Add tomatoes to a bowl, drizzle with 1 - 2 tablespoons olive oil, sprinkle with 2 pinches sea salt / pepper, stir in garlic and basil.

For an extra decorative serving idea, add a dollop of whipped cream (add just a little sugar and a tiny drizzle of vanilla, the way you would for a dessert cream) into which you have stirred a tablespoon of finely minced (fresh only) basil leaves.

6 Stir in the basil and the 2 tablespoons extra-virgin olive oil and season with salt and pepper to taste.