Type what you have

Ingredients

• ✓ basil
• watermelon rind
• water
• white sugar
• spearmint leaf

Instructions

1. 1 Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
2. 2 Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
3. 3 Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to the manufacturer's instructions until pieces are candied, 6 to 8 hours.

By BJMeltz

Ingredients

• ✓ basil
• pizza crust
• butter
• garlic
• cheddar cheese
• romano cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
2. 2 Press dough onto the prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar, Romano, and Parmesan.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Cut into 12 squares and serve warm.

By Brent BeSaw

Ingredients

• ✓ basil
• water
• sugar
• salt
• bread flour
• active dry yeast
• oregano
• water
• salt
• sesame seed

Instructions

1. 1 Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 2 Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time.
3. 3 When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees.
4. 4 In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
5. 5 Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting.

By Betty Karda

Ingredients

• ✓ basil
• corn
• lemon
• olive oil mayonnaise
• mexican crema
• crema fresca
• feta cheese
• kalamata olive
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Ingredients

• ✓ basil
• flat-leaf parsley
• mozzarella cheese
• tomato
• oregano
• onion
• garlic
• olive oil
• pepper
• salt
• hot sauce
• parmesan cheese
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ basil
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• creole seasoning
• parsley
• garlic
• carrot
• green onion
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ basil
• red potato
• olive oil
• salt
• black pepper
• parsley
• garlic
• red wine vinegar

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Ingredients

• ✓ basil
• olive oil
• onion
• butternut squash
• great northern bean
• lima bean
• chicken stock
• corn
• banana pepper

Instructions

1. 1 Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
2. 2 Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

By Stefanie N

Ingredients

• ✓ basil
• olive oil
• lemon juice
• garlic
• shallot
• parsley
• thyme
• oregano
• salt
• black pepper

Instructions

1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Ingredients

• ✓ basil
• lemon juice
• sugar
• butter
• rum
• banana
• water
• brown rice
• black bean
• tomato
• vegetable oil
• sausage
• dill

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Ingredients

• ✓ basil
• american cheese
• brown rice
• cheese sauce
• broccoli
• tomato
• bamboo skewer
• portobello mushroom
• zucchini
• yellow squash
• scallop
• sugar
• black pepper
• garlic powder
• onion powder
• salt
• lemon juice
• orange juice

Instructions

1. 1 Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
5. 5 Carefully remove tomato insides with a spoon; discard tomato insides.
6. 6 Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
7. 7 Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
8. 8 Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
9. 9 Reduce oven heat to 350 degrees F (175 degrees C).
10. 10 Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

By Jules Fernan

Ingredients

• ✓ basil
• salt
• white sugar
• milk
• butter
• sweet corn
• kalamata olive
• raisin
• chicken
• ground beef
• black pepper
• paprika
• salt
• garlic
• onion
• vegetable oil
• egg

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
3. 3 Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
4. 4 Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7. 7 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Epicureo

Ingredients

• ✓ basil
• mayonnaise
• sriracha sauce

Instructions

1. 1 Combine mayonnaise, sriracha sauce, and basil in a bowl. Refrigerate until serving.

By BMG

Ingredients

• ✓ basil
• garlic
• red pepper flake
• canola oil
• olive oil

Instructions

1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes

Ingredients

• ✓ basil
• thyme
• rosemary
• oregano
• olive oil

Instructions

1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Ingredients

• ✓ basil
• all-purpose flour
• egg
• olive oil
• water
• all-purpose flour

Instructions

1. 1 Process basil leaves in a food processor until chopped very fine. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.
2. 2 Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.
3. 3 Remove dough from the refrigerator and cut into 6 equal size portions. Run pasta though a pasta machine or roll with a rolling pin to desired thickness. Use additional flour to coat pasta while rolling. Once dough is desired thickness, run through the machine on the fettuccine setting to create noodles.
4. 4 Allow pasta to dry for 1 hour prior to cooking.
5. 5 Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.

By GYPSY-WITCH

Ingredients

• ✓ basil
• ✓ basil
• potato chip
• parmesan cheese
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
3. 3 Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.

By Cally

Ingredients

• ✓ basil
• parmesan cheese
• cream cheese
• olive oil
• butter
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
2. 2 Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

By *DW*

Ingredients

• ✓ basil
• oregano
• thyme
• marjoram
• rosemary
• sage

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ basil
• garlic
• black pepper
• butter

Instructions

1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Ingredients

• ✓ basil
• french bread
• vegetable oil
• garlic powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone liner.
2. 2 Place bread into a bowl; drizzle with oil and sprinkle with garlic powder and basil. Mix with your hands until bread is well coated and seasonings are evenly distributed. Pour onto the prepared baking sheet and spread into a single layer.
3. 3 Bake in the preheated oven, stirring occasionally, until lightly browned and toasted, 6 to 10 minutes.

By vulpecula

Ingredients

• ✓ basil
• water
• sugar

Instructions

1. 1 Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Drain syrup through a mesh strainer into a sterilized glass jar; discard basil leaves. Let cool, then cover and store in the refrigerator for up to 1 month.

By foodelicious

Ingredients

• ✓ basil
• cucumber
• sugar
• vodka
• ice

Instructions

1. 1 In a Collins glass, muddle cucumber, basil, and sugar until sugar is dissolved. Add vodka and crushed ice. Stir until well chilled. Garnish with an additional cucumber slice and basil leaf.

By Juliana Hale

Ingredients

• ✓ basil
• olive oil
• parmesan cheese
• pine nut
• garlic
• salt
• nutmeg

Instructions

1. 1 Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

By Love2Cook

Ingredients

• ✓ basil
• olive oil
• pine nut
• nutritional yeast
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

By Fioa

Ingredients

• ✓ basil
• strawberry
• ice cube
• vodka
• club soda

Instructions

1. 1 Muddle 3 strawberries and basil leaves in a cocktail shaker. Fill shaker with 1 cup ice cubes and vodka. Cover and shake until chilled, 15 to 20 seconds.
2. 2 Fill 2 rocks glasses with ice and strain cocktail over. Top with club soda. Garnish with remaining strawberries.

By France Cevallos

Ingredients

• ✓ basil
• thyme
• salt
• white pepper
• olive oil
• roma tomato
• olive oil

Instructions

1. 1 Mix together basil, thyme, salt, and white pepper in a bowl. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut-side of each tomato half.
2. 2 Heat remaining 2 tablespoons olive oil in a small skillet over medium-low heat. Place tomatoes herb-side down in the skillet. Cover and simmer until tomatoes are hot but not stewed, about 5 minutes.

By LITTLE OREGON GIRL

Ingredients

• ✓ basil
• salad dressing
• garlic
• oregano
• sugar

Instructions

1. 1 In a mixing bowl, whisk together the bottled dressing, garlic, basil, oregano and sugar. Refrigerate at least 24 hours before serving.

By Colleen

Ingredients

• ✓ basil
• tomato sauce
• sugar
• italian seasoning
• onion

Instructions

1. 1 Stir tomato sauce, sugar, basil, Italian seasoning, and minced onion together in a saucepan over medium heat; bring to a simmer, reduce heat to low, and cook for 10 minutes.

By AdoptK9

Ingredients

• ✓ basil
• tomato
• tomato
• onion
• garlic

Instructions

1. 1 Combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. Reduce the heat and simmer until slightly reduced, about 30 minutes.

By Joy Andrews