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Ingredients

• ✓ basil
• chicken wing
• soy sauce
• soy sauce
• sesame oil
• oyster sauce
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. 2 Lightly oil grill and preheat to high heat.
3. 3 Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

By Ching Lim

Ingredients

• ✓ basil
• vegetable oil
• eggplant
• lemongrass
• garlic
• green onion
• red chile pepper
• ginger
• oyster sauce
• sugar

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
2. 2 Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

By mariad3

Ingredients

• ✓ basil
• vegetable oil
• onion
• garlic
• pork belly
• soy sauce
• water
• black peppercorn
• bay leaf
• vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over high heat. Add onion and garlic; cook and stir until fragrant, about 1 minute. Add pork; cook just until evenly browned, 2 to 3 minutes per side. Stir in soy sauce, water, peppercorns, and bay leaves. Reduce heat to low and cover stockpot. Cook until liquid is at a simmer, 1 to 2 minutes.
2. 2 Uncover stockpot, add vinegar, and cook without stirring until vinegar dissipates and liquid thickens, 3 to 5 minutes. Stir in brown sugar and basil, cover stock pot, and cook until pork is tender and cooking liquid has thickened to sauce consistency, 10 to 15 minutes.

By misch

Ingredients

• ✓ basil
• sugar
• soy sauce
• black pepper
• garlic
• lemon grass
• sesame seed
• sirloin tip
• skewer
• romaine lettuce
• cilantro
• mint
• green onion

Instructions

1. 1 In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.
2. 2 Preheat grill for high heat. Discard marinade, and thread meat onto skewers accordion style.
3. 3 Brush grill grate with oil, and discard marinade. Arrange skewers on the grill. Cook 5 minutes per side. Serve hot from skewers, or remove from skewers and serve on lettuce leaves. Garnish with cilantro, mint, basil, and sliced green onions.

By Maryellen

Ingredients

• ✓ basil
• cucumber
• green onion
• carrot
• rice vinegar
• mirin
• sugar
• ground pork
• tamari sauce
• sesame oil
• mirin
• ginger
• chili garlic sauce
• fish sauce
• sesame seed hamburger bun
• mint

Instructions

1. 1 In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
2. 2 Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

By wisweetp

Ingredients

• ✓ basil
• soy sauce
• garlic
• five-spice powder
• sugar
• paprika
• chicken bouillon granules
• pork tenderloin
• vegetable oil
• water
• rice noodle
• bean sprout
• lettuce
• green onion
• cilantro
• chow mein noodle

Instructions

1. 1 Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
2. 2 Remove pork from marinade and shake off excess. Discard remaining marinade.
3. 3 Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
4. 4 Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.
5. 5 Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.

By Michael Kuhn

Ingredients

• ✓ basil
• mustard green
• monosodium glutamate
• garlic
• red chile pepper
• sugar
• water
• fish sauce
• lime juice
• bean sprout
• vegetable oil
• saffron
• green onion
• coconut milk
• water
• rice flour
• monosodium glutamate
• fish sauce
• pork loin
• shrimp

Instructions

1. 1 Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
2. 2 Mix rice flour, water, coconut milk, green onions, and saffron powder.
3. 3 Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
4. 4 Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

By MrMe

Ingredients

• ✓ basil
• mozzarella cheese
• cherry tomato
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ basil
• bacon
• feta
• chicken breast
• tomato

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
2. 2 Mix bacon and feta together in small bowl.
3. 3 Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
4. 4 Place chicken in slow cooker, then add tomatoes and basil.
5. 5 Cook on High until chicken is no longer pink in the middle, about three hours.

By Stephen Wallace

Ingredients

• ✓ basil
• red potato
• tomato
• garlic
• olive oil
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
3. 3 Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.

By Moritaka Yagi

Ingredients

• ✓ basil
• butter
• walleye fillet
• lemon pepper

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Pour butter into a 9x13-inch baking dish.
2. 2 Place fillets in the prepared baking dish, skin-sides down. Season fillets with lemon pepper and basil.
3. 3 Bake in the preheated oven until walleye is opaque and it flakes easily with a fork, 5 to 7 minutes.

By Lee McMullen

Ingredients

• ✓ basil
• parmesan cheese
• almond
• olive oil
• garlic

Instructions

1. 1 Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor; pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

By SAS4U

Ingredients

• ✓ basil
• pasta
• garlic
• tomato
• olive oil
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. 2 Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
3. 3 Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
4. 4 Pour the tomato mixture over the pasta and toss to mix.

By Langu

Ingredients

• ✓ basil
• italian dressing
• chicken breast
• beefsteak tomato
• red onion

Instructions

1. 1 Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
2. 2 Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
3. 3 Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.

By Wish-Bone

Ingredients

• ✓ basil
• chicken breast
• ranch dressing
• garlic

Instructions

1. 1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
2. 2 Preheat grill to medium heat.
3. 3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

By Trudi Davidoff

Ingredients

• ✓ basil
• chicken breast
• parsley
• dijon mustard
• parmesan cheese
• garlic

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
2. 2 Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
3. 3 Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

By Cindy Larkins

Ingredients

• ✓ basil
• rutabaga
• olive oil
• kosher salt
• sugar
• oregano

Instructions

1. 1 Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
2. 2 Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
3. 3 Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

By Shannon Kelley

Ingredients

• ✓ basil
• garlic
• cilantro
• kosher salt
• black pepper
• paprika
• lime

Instructions

1. 1 Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

By Ish Latif

Ingredients

• ✓ basil
• vegetable oil
• garlic
• tomato
• water
• salt
• white sugar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
2. 2 Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.

By thedailygourmet

Ingredients

• ✓ basil
• parmesan cheese
• garlic powder
• hot dog bun
• margarine

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Stir Parmesan cheese, garlic powder, and basil together in a small bowl.
3. 3 Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes.

By Billie Miller

Ingredients

• ✓ basil
• russet potato
• margarine
• pumpkin
• salt
• pumpkin pie spice

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Ingredients

• ✓ basil
• tomato
• mozzarella cheese
• chicken breast
• tomato sauce
• garlic
• crouton

Instructions

1. 1 Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
2. 2 Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
3. 3 Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
4. 4 Top with croutons just before serving.

By Hunt's

Ingredients

• ✓ basil
• water
• tomato puree
• brown sugar
• salt
• white bread
• butter

Instructions

1. 1 In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
3. 3 Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

By Randi

Ingredients

• ✓ basil
• long-grain white rice
• beef broth
• condensed french onion soup
• butter
• worcestershire sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
3. 3 Bake covered for 1 hour, stirring once after 30 minutes.

By MONICA RODRIGUEZ

Ingredients

• ✓ basil
• tomato
• red cooking wine
• sugar
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Combine diced tomatoes, cooking wine, sugar, basil, oregano, garlic powder, and pepper in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 10 minutes.

By Mary B

Ingredients

• ✓ basil
• lemon
• whole wheat penne
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Wrap lemons in aluminum foil.
3. 3 Place lemons in the preheated oven and roast until tender, about 30 minutes.
4. 4 While lemons are roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and set aside.
5. 5 Remove lemons from the oven and let cool slightly. Remove foil, slice each lemon in half, and squeeze roasted lemon pulp into a bowl.
6. 6 Heat oil in a large skillet. Add garlic and cook until fragrant, about 1 minute. Add lemon pulp and cook for 2 to 3 minutes. Add cooked pasta, basil, salt and pepper; toss well. Serve hot.

By Sunaina

Ingredients

• ✓ basil
• spaghetti
• salt
• breaded chicken fillet
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, set 2 chicken fillets into the air fryer basket.
4. 4 Air fry chicken fillets for 6 minutes. Flip fillets over and cook for 6 minutes on the other side. Spread marinara sauce over fillets. Top each fillet with mozzarella slices. Air fry until cheese is melted, about 3 more minutes.
5. 5 Drain spaghetti noodles and divide noodles between 2 bowls. Carefully add a chicken fillet to each bowl. Garnish with basil.

By thedailygourmet

Ingredients

• ✓ basil
• salmon fillet
• tomato
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place salmon fillets on foil; sprinkle with basil. Top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until salmon opaque in center and Parmesan lightly browned, about 20 minutes.

By CHEDDAR97005

Ingredients

• ✓ basil
• chicken breast
• all-purpose flour
• butter
• chicken stock
• lemon juice
• lemon zest

Instructions

1. 1 Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
2. 2 Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
3. 3 Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

By Lillian's Kitchen

Ingredients

• ✓ basil
• wooden skewer
• shrimp
• pesto
• lemon

Instructions

1. 1 Soak skewers in a dish filled with water for 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread shrimp onto skewers; place on a large dish. Brush shrimp with 1 ounce pesto.
4. 4 Cook on the preheated grill, flipping frequently, until shrimp are bright pink on the outside and the meat is opaque, about 4 minutes per side.
5. 5 Brush cooked shrimp with 1 ounce pesto; sprinkle with basil. Serve with remaining pesto and lemon slices.

By missterri25