Add parsley and 1/2
tsp chopped basil, if desired.
Not exact matches
2 c strawberries,
chopped 7 tbsp reduced - fat cream cheese 3 tbsp sour cream 1 tbsp
chopped fresh
basil ⅛
tsp each salt ⅛
tsp pepper
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced 1 TB dried parsley 1 TB dried
basil 1/2 cup
chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4
tsp pepper 1/4
tsp salt
2 cups water 1 cup quinoa 2 cup
chopped Italian parsley 1/2 cup
chopped scallions 2 medium tomatoes
chopped 2 tbsp
chopped fresh mint 1 minced garlic clove 1 tbsp
chopped fresh
basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4
tsp kosher salt 1/4
tsp freshly ground white pepper
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2
tsp dark soy sauce 1 1/2
tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2
tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2
tsp toasted sesame seeds 1
tsp sesame oil 3 Tbsp thai
basil,
chopped
Pestata 1/3 cup
chopped fresh
basil 1/3 cup fresh oregano leaves 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1/4
tsp red pepper flakes
1 tbsp olive oil 1 onion, peeled and
chopped 3 cloves garlic, minced 2 carrots, peeled and
chopped 2
tsp dried
basil 1
tsp dried oregano 1
tsp dried parsley 1 cup white wine 3 tomatoes,
chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1
tsp sea salt cracked black pepper 2 cups kale, roughly
chopped 6
tsp basil pesto
3 1/2 cups fresh corn kernels 1/3 cup
chopped shallots 1 Tbsp butter 1
tsp minced garlic 1/4 cup fresh
basil leaves,
chopped
1 Tbsp butter 1 sm onion,
chopped 1 med potato (such as red or Yukon gold), peeled and cut into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1
tsp salt 3 Tbsp
chopped fresh
basil, chives, or parsley (optional)
Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced mozzarella cheese (about 3/4 c), 2 Tbsp
chopped basil, and 1/4
tsp salt.
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm onion,
chopped 4 cloves garlic, sliced 1/4
tsp red - pepper flakes 3/4 c dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry tomatoes 1/4 c
chopped basil leaves 1.
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp
chopped garlic 1 Tbsp
chopped fresh
basil or 1
tsp dried 1 Tbsp
chopped fresh thyme or 1
tsp dried 1
tsp mustard powder 1/2
tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp
chopped fresh Italian parsley 1 Tbsp
chopped fresh
basil 1
tsp finely
chopped fresh rosemary 1/4
tsp salt Freshly ground black pepper
Whisk together 1 Tbsp pure maple syrup, 2
tsp sherry or white wine vinegar, and 1 Tbsp
chopped fresh
basil in large bowl.
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2
tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4 cup finely
chopped mixed herbs (such as dill, tarragon, parsley,
basil)
2 tbsp olive oil 1 ounce pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2 stalks) 3 garlic cloves, minced 1 cup
chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup
basil pesto 1
tsp salt 1
tsp ground black pepper Freshly grated parmesan cheese
ingredients: 1/4 cup pine nuts 1/4 cup almonds 5 gloves garlic,
chopped 6 cups fresh
basil, packed 1
tsp.
roughly
chopped fresh
basil, 1
tsp tsp.
1/4 c olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1
basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3
tsp red wine vinegar + kosher salt and freshly ground black pepper + cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1
basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3
tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini, for serving
12 spears of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2
tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp mixed fresh herbs (mint, chives, oregano, chives,
basil, parsley), finely
chopped
Pomodoro Sauce 1 onion 2 cloves of garlic 2 tbsp olive oil 3 x 400 g / 14 oz cans of
chopped tomatoes 1 handful fresh
basil or 2
tsp dried sea salt freshly ground black pepper
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely
chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2
tsp red wine vinegar + 1
tsp dried oregano + 1 small
basil sprig + cooked fusilli, for serving + grated Pecorino Romano, for garnish
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion,
chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes,
chopped 1 cup carrots, sliced thin 1 tbsp fresh
basil (or 1
tsp dried) 1/2
tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
Tomato Sauce: 3 — 16oz (390g) cans no salt
chopped tomatoes 1 — 6oz (170g) can no salt tomato paste 1/2 cup red wine 1
tsp basil 1
tsp oregano 1/2
tsp thyme 1
tsp onion powder 1
tsp Braggs liquid amino acids
Place 2/3 cup loosely packed
basil leaves, 2 TBSP pine nuts, 1 peeled garlic clove, 1/4
tsp salt and 1/8 pepper in a food processor» pulse utnil
chopped.
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
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion,
chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2
tsp dry
basil 1/2
tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2
tsp kosher salt fresh ground pepper to taste
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1
tsp cumin powder 1
tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3
tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
4 tomatoes, seeded and diced 1/3 cup
chopped fresh
basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4
tsp sea salt 1/4
tsp freshly ground black pepper 1 loaf French bread, toasted and sliced
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni, coarsely
chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of
chopped fresh
basil (or 1/2
tsp of dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs of
basil,
chopped 1
tsp dijon mustard 2
tsp sherry vinegar small splash of tamari soy sauce salt + pepper 1 medium, just - ripe avocado
finely
chopped fresh
basil 1/4 cup shredded mozzarella cheese 1
tsp.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1
tsp cumin powder 1
tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3
tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions... Read more →
of boneless chicken, diced 1 1/2
tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh
basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
can diced tomatoes 1
tsp basil 1
tsp oregano 8 cups vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball mix 2 eggs 1 tbsp canola oil 1/4 cup
chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.
fresh
basil,
chopped (or 3/4
tsp.
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly sliced 1/2 shallot, finely
chopped 1 clove garlic, finely
chopped 1 Tbsp finely
chopped basil 1
tsp finely
chopped oregano
olive oil 1 onion,
chopped 1 red or green bell pepper,
chopped (I used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1
tsp dried
basil 1
tsp dried oregano 1
tsp aleppo pepper 1/2
tsp dried thyme 1/2
tsp salt 1/4
tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans,
chopped 1/2 c quinoa flour 1/4 c potato starch 1
tsp xanthum gum
Sauce 3/4 can
chopped tomatoes 1
tsp basil 1
tsp oregano Pinch salt 1
tsp xiteyol 1 tbsp tomato puree 2 garlic cloves diced Half onion thinly diced and
chopped
1 cup teff 4 cups water 1/2
tsp kosher salt 1 tbs butter 1/4 cup Parmesan 2 zucchini
chopped in to bite size pieces 4 cloves of garlic finely
chopped olive oil 1 medium tomato
chopped 2 tbs
basil chiffonade Salt and pepper 1/2 cup cheese (I used Monterrey jack although Cheddar or Gruyere would work lovely)
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2
tsp of red pepper flakes 2 c of
chopped fresh
basil 1
tsp of dried thyme 1
tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
If you can't get the crushed tomatoes with
basil, you can use plain crushed tomatoes and add 2T
chopped fresh
basil OR 2
tsp dried
basil.
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon,
chopped 1 medium onion,
chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2
tsp crushed red pepper flakes 15 fresh
basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2
tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2
tsp minced fresh thyme leaves (1
tsp dried thyme) 2
tsp chopped fresh
basil leaves (1
tsp dried
basil) 2
tsp minced fresh rosemary (1
tsp dried rosemary)
Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination, diced 1
tsp fresh herbs of your choice, such as cilantro, parsley,
basil or shiso (Japanese
basil),
chopped Salt and pepper to taste
can crushed tomatoes with
basil 2
tsp dried oregano 2T
chopped fresh parsley (optional)
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1
tsp dried parsley 1
tsp dried oregano 1
tsp dried
basil 1/4
tsp black pepper 1/4
tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely
chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1
tsp kosher salt 1/2
tsp ground black pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c fresh
basil leaves,
chopped fresh grated Parmesan cheese (to taste)
I will certainly be ordering some from his contact 2
tsp of olive oil 1 lb of ground Bison 1 large onion, finely
chopped 2 stalks of celery,
chopped 1 red pepper,
chopped 1 green pepper,
chopped 3 garlic cloves,
chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2
tsp of cumin 2
tsp of hot sauce (like Tabasco) 1
tsp of
basil 1
tsp salt 1
tsp ground pepper 1
tsp of smoked paprika 1
tsp of sugar Shredded low fat cheddar for the garnish.