tir-fry. Add in the basil leaves and do a few
nd pour over the crushed basil leaves; let rest for 25
Place the basil leaves, lemon juice and vinegar
to 1 tsp of jelly.
May be served as
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Mix first 5 ingredients in large saucepan.
Bring to a boil; add pectin.
Heat to a full boil, rolling hard boil for 1 full minute, remove basil leaves.
Pour liquid in hot jelly jars, seal and cool.
Delicious on meat.
rap and refrigerate.).
For Basil Pesto:
In a blender
Place basil in apple juice, hot water
In a large saucepan, bring water and basil to a boil. Remove from heat; cover and let stand 10 minutes. Strain and discard basil.
Return 3 2/3 cups liquid to the pan. Stir in pectin and food coloring. Return to a rolling boil over high heat. Stir in sugar. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
Pour hot liquid into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.
Bruise 1 cup of basil.
Add to 2 cups of water, cider vinegar and lemon juice.
Steep 20 minutes.
Strain.
Discard the basil leaves.
To the water add 6 cups of sugar.
Bring to a full boil. Stir constantly until sugar dissolves.
When at a full boil, add 1 packet of liquid pectin.
Boil 1/2 minute more.
Remove from heat; add green food coloring.
Pour into sterilized hot jars and seal. Make 3 pints.
Good with lamb or chicken.
Toss lettuce and basil leaves together in salad bowl.
Mound gently.
Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
(Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
Serve vinaigrette on the side.
Makes 2 main course servings.
Pesto Directions:
Put basil leaves and garlic in bowl
Prepare Basil Mayonnaise.
Cover and set aside.
inegar:
Place fresh Thai Basil and place it in a
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
small saucepan combine jalapeno jelly, basil, and lime juice.
Cook
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
ubbles start rising, add the basil leaves and the citric acid
he dumpling dough for this recipe.
Preparing the Dumplings and
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.