Type what you have

Ingredients

• ✓ basil
• olive oil
• mustard
• garlic
• lemon
• orange
• white wine
• tiger prawn

Instructions

1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
2. 2 Heat an outdoor grill to high heat.
3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Ingredients

• ✓ basil
• water
• active dry yeast
• all-purpose flour
• savory
• thyme
• rosemary
• sea salt
• olive oil
• cornmeal

Instructions

1. 1 Pour water into a large bowl. Sprinkle yeast into water; let stand undisturbed until dissolved.
2. 2 Mix together basil, savory, thyme, and rosemary in a small bowl.
3. 3 Stir 1 cup flour, 1 tablespoon herb mixture, sea salt, and 2 tablespoons oil into yeast mixture until well blended. Mix in remaining flour, 1 cup at a time, until a thick and somewhat sticky dough forms.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Form into a ball and place into an oiled bowl. Flip dough to coat the surface. Cover the bowl with a clean dish towel; let dough rise until doubled, about 1 hour.
5. 5 Punch dough down and divide in half. Shape each piece into an irregular oval, about 1 1/2-inches thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to the prepared baking sheets.
6. 6 Brush each loaf with remaining olive oil; sprinkle remaining herbs on top. Make several slashes in bread, cutting through dough with a knife. Cover loaves with clean dish towels. Let rise again until dough begins to rise, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (220 degrees C).
8. 8 Place the baking sheet with loaves in the preheated oven. Quickly splash a small amount of water onto the oven floor to create steam, then close the oven door. Bake loaves until golden, about 20 minutes.

By Connie

Ingredients

• ✓ basil
• garlic powder
• onion powder
• thyme
• rosemary
• cayenne pepper
• paprika
• butter
• garlic
• beer
• worcestershire sauce
• shrimp
• salt

Instructions

1. 1 In a small bowl, stir together garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika.
2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add shrimp and cook for a couple of minutes. Season with spice mixture and continue to cook and stir for a few minutes. Add beer and Worcestershire sauce; simmer until shrimp are cooked through, about 1 more minute. Taste and season with salt before serving.

By Rachel K

Ingredients

• ✓ basil
• parchment paper
• tilapia fillet
• salt
• black pepper
• tomato
• garlic
• caper
• lemon juice
• butter
• white wine
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
2. 2 Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
3. 3 Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
4. 4 Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

By Paula Hynick

Ingredients

• ✓ basil
• olive oil
• eggplant
• onion
• garlic
• zucchini
• tomato
• green bell pepper
• parsley
• salt
• black pepper
• cheese ravioli
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
4. 4 Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

By Surpriseitswendy

Ingredients

• ✓ basil
• olive oil
• shrimp
• red pepper
• onion
• garlic
• fennel seed
• thyme
• white wine
• tomato paste
• tomato
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
2. 2 Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

By MICHELLE_F

Ingredients

• ✓ basil
• eggplant
• zucchini
• tomato
• yellow bell pepper
• red bell pepper
• onion
• cayenne pepper
• oregano
• garlic
• salt
• black pepper
• olive oil
• white wine
• vinegar

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
3. 3 Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ basil
• parmesan cheese
• gruyere cheese
• spaghetti
• tomato
• white bean
• kidney bean
• salt
• olive oil
• tomato
• garlic
• potato
• carrot
• zucchini
• green bean
• water
• vegetable broth

Instructions

1. 1 Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
2. 2 Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
3. 3 Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

By somaluna

Ingredients

• ✓ basil
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• balsamic vinegar
• chive
• oregano
• tomato paste
• lemon juice
• mustard
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ basil
• sea salt
• olive oil
• parmigiano-reggiano cheese
• water
• egg
• mustard
• olive oil
• cherry tomato
• cayenne pepper
• black pepper
• kosher salt
• egg yolk
• goat cheese
• water
• apple cider vinegar
• butter
• salt
• cornmeal
• all-purpose flour

Instructions

1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

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