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
• vegetable oil
• butter
• garlic
• shallot
• red chili pepper
• lemongrass
• chicken stock
• pumpkin
• coconut milk

Instructions

1. 1 In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. 2 In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

By BRIGIT

Ingredients

• ✓ basil
• garlic
• ginger root
• jalapeno pepper
• salt
• turmeric
• vegetable oil
• onion
• shrimp
• tomato
• coconut milk

Instructions

1. 1 Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
2. 2 Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
3. 3 Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

By Colleen Moir

Ingredients

• ✓ basil
• peanut oil
• garlic
• ground chicken breast
• thai chile
• black soy sauce
• fish sauce

Instructions

1. 1 Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
2. 2 Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

By Valery K

Ingredients

• ✓ basil
• vegetable oil
• garlic
• thai chile pepper
• eggplant
• water
• soy sauce
• white sugar
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add garlic and chile pepper; cook and stir until garlic is golden, about 1 minute. Add eggplant; stir in water and cover. Cook and stir every few minutes, until eggplant softens, 5 to 8 minutes.
2. 2 Stir in soy sauce, sugar, and salt; continue cooking, uncovered, until water has evaporated and eggplant is coated with sauce, about 5 minutes. Stir in basil leaves; remove from heat.

By ChiBites

Ingredients

• ✓ basil
• basil leaves
• lime juice
• bamboo shoot
• coconut milk
• chicken broth
• eggplant
• green curry paste
• chicken tender
• garlic
• ginger
• brown sugar
• fish sauce
• onion
• olive oil
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
3. 3 Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.

By Devin

Ingredients

• ✓ basil
• chili oil
• hot chile pepper
• garlic
• chicken breast
• white sugar
• garlic salt
• black pepper
• mushroom
• onion
• oyster sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chile peppers and garlic; cook until fragrant and just beginning to brown. Add chicken, sugar, garlic salt, and black pepper; cook until chicken is no longer pink but not cooked through.
2. 2 Add mushrooms, onion, and oyster sauce; cook until onion is tender and chicken juices run clear. Off heat, stir in basil. Let sit before serving for 2 minutes.

By Zfamily

Ingredients

• ✓ basil
• chicken stock
• tom yum paste
• garlic
• lemongrass
• makrut lime leaf
• chicken breast
• mushroom
• fish sauce
• lime juice
• green chile pepper
• coriander

Instructions

1. 1 Bring the chicken stock to a boil in a large saucepan. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. 2 Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

By Steve Alder

Ingredients

• ✓ basil
• coconut milk
• liquid amino acid
• peanut butter
• red curry powder
• red curry paste
• red pepper flakes
• brown sugar
• sweet onion
• red bell pepper
• cilantro
• chicken thigh
• sugar snap pea

Instructions

1. 1 Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

By Becky

Ingredients

• ✓ basil
• chicken broth
• coconut milk
• sweet red chile sauce
• lime juice
• fish sauce
• brown sugar
• ginger
• makrut lime leaf
• chicken breast
• straw mushroom
• onion
• zucchini
• lemongrass

Instructions

1. 1 Warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and lime leaves. Bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
2. 2 Remove stockpot from heat and strain out ginger and lime leaves. Return broth mixture to the stockpot and bring to a simmer. Cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. Add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

By Darcy Loo

Ingredients

• ✓ basil
• peanut oil
• onion
• red bell pepper
• ginger
• garlic
• red chile paste
• coconut milk
• cherrystone clam
• chicken broth
• lime
• fish sauce
• brown sugar
• shrimp

Instructions

1. 1 Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add clams and simmer until they open and the flavors combine, about 5 minutes. If curry appears too thick, stir in chicken broth a little at a time until desired consistency is reached.
2. 2 Finely grate lime zest. Stir half the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the sauce. Add shrimp and half of the basil. Simmer until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
3. 3 Remove clams from their shells, letting the juices drain back into the pan; discard any that remain unopened. Return the clam meat to the curry for serving, and discard the empty shells. Stir in remaining lime zest and basil.

By Susan Forbes Marden

Ingredients

• ✓ basil
• chicken broth
• oyster sauce
• soy sauce
• fish sauce
• sugar
• brown sugar
• vegetable oil
• chicken thigh
• shallot
• garlic
• thai chili
• serrano pepper
• hot pepper
• rice

Instructions

1. 1 Gather ingredients.
2. 2 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3. 3 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
4. 4 Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
5. 5 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
6. 6 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
7. 7 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ basil
• jasmine rice
• water
• coconut milk
• soy sauce
• rice wine vinegar
• fish sauce
• red pepper flake
• olive oil
• onion
• ginger root
• garlic
• chicken breast
• shiitake mushroom
• green onion

Instructions

1. 1 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 3 In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

By GABRIELLEDC

Ingredients

• ✓ basil
• lemon
• cinnamon
• bamboo shoot
• shiitake mushroom
• snow pea
• chicken broth
• red bell pepper
• coconut milk
• green curry paste
• black pepper
• kosher salt
• chicken breast
• ginger
• garlic
• onion
• sesame oil

Instructions

1. 1 Heat sesame oil in a large, heavy-bottomed skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and ginger; sauté for 2 to 3 minutes. Stir chicken into onion mixture and season with salt and pepper. Mix in curry paste. Cook, stirring occasionally, until chicken is browned, about 10 minutes.
2. 2 Add coconut milk, red bell pepper, chicken broth, snow peas, mushrooms, and bamboo shoots. Season with cinnamon and stir well. Cover, reduce heat to medium-low, and simmer until chicken is no longer pink in the center and the juices run clear, about 30 minutes. Remove from heat; stir in basil and lemon juice.

By Pietro

Ingredients

• ✓ basil
• coconut milk
• chicken broth
• green curry paste
• soy sauce
• fish sauce
• brown sugar
• vegetable oil
• chicken thigh
• jalapeno pepper
• garlic
• lime
• ginger
• snow pea
• red bell pepper
• cilantro

Instructions

1. 1 Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3. 3 Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

By fabeveryday

Ingredients

• ✓ basil
• cilantro
• white sugar
• pineapple
• lime
• soy sauce
• fish sauce
• red bell pepper
• shrimp
• lemongrass
• ginger root
• thai chile pepper
• shallot
• garlic
• peanut oil
• salt
• water
• coconut milk
• ginger root
• butter
• jasmine rice

Instructions

1. 1 Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
2. 2 Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
3. 3 Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

By Tastyeatsathome

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