br>Add the tomato and basil and stir briefly, then add
Add oil to a saute pan, and saute the onion and garlic.
In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
Heat until hot enough to add the spices, sugar, salt, and pepper.
Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!
br>Add lemon juice and basil.
Combine 1/4 cup
ins ).
Toss with Fresh Basil. You could also add the
ayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for
ater to a boil; add basil, and submerge with a spoon
br>Puree, along with the basil leaves, in small batches, in
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
ervings.
Farm Journal's Best Ever Recipes.
own.
Add the garlic, basil, tomato puree and two tablespoons
just keep adding the basil and Italian seasoning until I
epper, then top with 3 basil leaves.
Top with another
garlic powder, onion powder, oregano, basil, parsely, salt and pepper. Mix
In a large saucepan on medium-high heat, saute the onions in oil until translucent.
In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
Toss with tomatoes and serve immediately.
il and saute the garlic, basil, thyme, and red pepper flakes
Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.
Spread whipped cream cheese in serving dish (best if done at room temp).
Top with pesto, then sun-dried tomatoes.
Sprinkle with pine nuts.
Serve with pita chips or crackers. Yum!
apid boil. Blanch and shock basil leaves by adding them to
nd bread. Add the tomatoes, basil, and zucchini to the egg
To make Basil-Sherry Vinaigrette:
Whisk together