Free Recipes Archive
Red beets are boiled until just tender, then sliced and smothered in pesto before being roasted in the oven. 4 beets; trimmed leaving 1 inch of stems attached 6 tablespoons basil pesto salt and pepper; to taste Place the beets Read More …
To make the beef braciole (pronounced bra’zhul which means ‘slices of beef’), a tender flank steak is pounded or butterflied to an even thickness and then rolled with a flavorful filling of salt pork, garlic, pesto, parsley, prosciutto and Pecorino Read More …
Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made Read More …
Gnocchi (N(Y)OK-ee) The “G” is silent. Gnocchi are served warm to hot and eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian households. Common accompaniments of gnocchi include Read More …
1/2 cup basil, packed 1 small clove garlic 1 tablespoon pine nuts, toasted 2 tablespoons parmigiano reggiano (parmesan), grated 2 tablespoons olive oil 1 tablespoon lemon juice (~1/4 lemon) salt and pepper to taste 1 pound shrimp, peeled and deveined Read More …
1 recipe New York-style Pizza Dough or 36 ounces store-bought Kosher salt 3 ounces fresh spinach leaves (about 4 loosely packed cups) 3 ounces fresh basil leaves (about 4 loosely packed cups) 1 clove garlic; minced 6 ounces grated parmigiano Read More …
Use any tasty heirloom tomato you like in this recipe, but we think it’s particularly suited to those wonderfully oversized red and purple varieties. Fresh basil or mint, toasted nuts or grated hard cheese like Parmesan or ricotta salata would Read More …
In this fast, easy, fresh recipe — pistou, France’s pesto — gives simply-poached eggs tons of flavor. 1/3 cup Basil fresh; packed 1/2 small garlic clove 6 tablespoons extra-virgin olive oil 4 large Eggs 2 slices 1/2″ Thick brioche or Read More …
Servings: 6 Pesto: 1 cup kalamata olives, pitted 3/4 cup (2 ounces) Wisconsin Parmesan Cheese, grated 2 tablespoons olive oil 1 teaspoon garlic, minced Eggplant: 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 Read More …
Penne pasta also works well in this dish. 1 (7-ounce) package BUITONI® Pesto with Basil 8 ounces rotini pasta, prepared according to package directions 1 (15-ounce) can cannellini beans, rinsed and drained 1/3 cup chopped, drained oil-packed sun-dried tomatoes 1/8 Read More …
Top off a salad of fresh greens with this dressing. 1/2 cup BUITONI® Pesto with Basil 2 teaspoons Dijon mustard 3 tablespoons balsamic or red wine vinegar COMBINE pesto, vinegar and mustard in small bowl; whisk until smooth. Serve over Read More …
A delightful addition to any appetizer line-up. 1 (7-ounce) package BUITONI® Pesto with Basil 1 (8-ounce) baguette, cut in half lengthwise 1/4 cup shredded Parmesan cheese PREHEAT broiler. SPREAD pesto over bread; sprinkle evenly with cheese. Place on baking sheet. Read More …
1 10-ounce package Italian flavored, fully cooked, carved chicken breast or other cooked chicken breast 1 12-inch, thin, pre-baked pizza crust 1 (2-ounce) jar pesto 1 (6-ounce) jar marinated artichoke hearts, drained and chopped 1/2 cup grated fontina cheese Preheat Read More …
It can’t get much easier than this – mix prepared pesto with California pistachios and cream cheese. A simple appetizer that will tantalize the taste buds of your guests. 1 (8-ounce) package cream cheese, softened 1/2 cup thawed frozen pesto Read More …
2 tablespoons butter or margarine 2 Vidalia onions, chopped 1/3 cup hot chicken broth 1/4 cup sliced almonds 1 tablespoon grated Parmesan cheese 1 to 3 tablespoons olive oil Salt and white pepper, to taste In a large skillet, melt Read More …
5 quarts popped popcorn 1/2 cup melted butter 1 tablespoon dried basil leaves, crushed* 1 teaspoon dried parsley, crushed 1 teaspoon garlic powder 1/3 cup Parmesan cheese 1/2 cup pine nuts (optional) Put popped popcorn in a large bowl and Read More …
6 hardboiled eggs 1/4 cup mayonnaise 1/2 teaspoon Dijon-style mustard 1 tablespoon pesto sauce 1 tablespoon freshly grated Parmesan cheese 1 teaspoon fresh lemon juice Salt and freshly ground pepper to taste Chopped parsley for garnish Capers for garnish Peel Read More …
250 ml carrots, thinly sliced 1 cup 500 ml celery, sliced 2 cup 500 ml cauliflower florets 2 cup 500 ml broccoli florets 2 cup 500 ml fresh mushrooms, sliced 2 cup 25 ml fresh parsley, chopped 2 tbsp 500 Read More …
2 1/2 cups lightly packed fresh basil leaves 1 cup (4 ounces) freshly grated Parmesan or Romano cheese 1/3 cup olive oil 1/4 cup pine nuts Salt and freshly ground pepper to taste In a blender or food processor, combine Read More …
1 kg baking potatoes, peeled & quartered 2 lb 175 ml hot milk 3/4 cup 90 ml basil pesto, homemade or purchased 6 tbsp 45 ml parmesan cheese, grated 3 tbsp 2 ml salt 1/2 tsp .5 ml pepper 1/8 Read More …
1 cup defatted reduced-sodium chicken broth 1/2 cup sun-dried tomatoes, dry-packed, quartered 12 ounces skinless boneless chicken breast halves 8 ounces radiatore or short fusilli 1/2 cup Italian parsley, loosely packed 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh thyme, Read More …
serves 6 – 8 Delicious, when paired with Bella Sera® Delle Venezie Chardonnay 8 ounce Manicotti Shells, uncooked 1 10-oz. package frozen chopped spinach, thawed and drained 16 ounce part-skim ricotta cheese 1 cup grated Parmesan cheese, divided 1/2 cup Read More …
Yield: 4 servings 1 pa linguine; uncooked 1 pa Green Giant Frozen Broccoli Florets 1 tablespoon margarine or butter 3/4 lb bay scallops, fresh or frozen; thawed, rinsed 1 ja Green Giant Sliced Mushrooms; drained 1/2 c nonfat half-and-half or Read More …
serves 4 Delicious, when paired with Bella Sera® Delle Venezie Pinot Grigio 3 cups Arugula, chopped and tough stems removed 1/4 cup Italian parlsey leaves 1/4 cup Pine nuts 1 Clove garlic 1/2 cup Olive oil 1/2 cup Grated parmesan Read More …
8 ounces chicken stock 2 ounces Parmesan cheese 1 teaspoon basil/parsley 5 ounces cooked and pulled white chicken meat 12 ounces linguini pasta 1 teaspoon fresh lemon 1 ounce whole butter 2 ounces pesto 7 ounces boneless white chicken breast Read More …
4 cups diced fresh tomatoes 1/2 cup red onion, chopped 3 tablespoons balsamic vinegar 1 cup low sodium chicken broth 3/4 cup fresh basil leaves 2 tablespoons grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cloves Read More …
1 cup Fresh basil leaves 2 Garlic cloves 1 cup Grated Parmesan Cheese 1 lb Capellini or spaghetti, cooked 1/3 cup Pine nuts or walnuts 1/3 cup Olive oil 1 cup Whipping cream Finely chop basil, pine nuts and garlic Read More …
PESTO 4 cups basil leaves 1/4 cup pine nuts, toasted 4 cloves garlic 1 cup olive oil 1/4 cup Parmesan cheese Salt and pepper 2 whole boneless smoked trout 1/2 lb linguini or whole wheat pasta Put garlic in food Read More …
1 cup Parmesan cheese 2 cups fresh basil 1/2 cup butter, melted 20 cloves garlic 1 tablespoon pine nuts 3/4 cup olive oil spaghetti Serving Size : 4 In Cuisinart, combine Parmesan and basil. In order, add melted butter, garlic, Read More …
(see also Fresh Ginger Pesto) 2 cups water 1/2 cup chopped cilantro 1 inch piece ginger, crushed 2 cloves garlic, minced 1/2 teaspoon salt 6 boneless, skinless chicken breast halves Serves 6 To poach chicken: in a medium pot, bring Read More …
6 Hard-Boiled Egg 1/4 C Mayonnaise 1/2 teaspoon Dijon Mustard 1 tablespoon Pesto Sauce 1 tablespoon Parmesan Cheese, grated 1/2 teaspoon Lemon Juice Salt Pepper Parsley Capers Peel eggs and slice in halves. Remove yolks. In a small bowl, mash Read More …
Put an Italian twist on the American burger by making a patty with Bush’s Best® Garbanzo and Great Northern Beans, covered in pesto mayo and served on a ciabatta roll with garlic butter. WHITE BEAN BURGER Bush’s Best® Garbanzo Beans, Read More …
Serves: 24 (8 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 3 lbs. linguine or spaghetti, dried 2 cups basil pesto, prepared 1/2 cup olive oil 1 1/2 cups green onions, chopped Read More …
100 servings You need fresh basil and garlic Make dressing in batches 6 pounds rotini 1 cup olive oil, fruity 10 pounds frozen vegetables: asparagus stirfry, California or Italian blend 6 cups green onions with tops, thinly sliced 2 quarts Read More …
PESTO 4 cups basil leaves 1/4 cup pine nuts, toasted 4 cloves garlic 1 cup olive oil 1/4 cup Parmesan cheese Salt and pepper 2 whole boneless smoked trout 1/2 lb linguini or whole wheat pasta Put garlic in food Read More …
1 can red salmon, drained & flaked (6 oz / 170 g) 115 g cream cheese, softened 4 oz 10 ml fresh dill, snipped 2 tsp 2 green onions, finely chopped 50 m basil pesto 1/4 cup 225 g cream Read More …
Yield: 16 Servings 2 1/2 c Torn spinach 2 c Fresh oregano leaves 1 c Fresh flat leaf parsley leaves 2 tb Grated fresh Parmesan cheese 2 tb Pistachios 4 ts Lemon juice 1/4 ts Salt 2 lg Cloves garlic Read More …
2 teaspoons active dry yeast 3 cups of bread flour 1/4 cup of semolina (durum) 1 tablespoon of sugar 2 tablespoons of milk powder 1/2 teaspoon of salt 1 tablespoon of bread improver 2 tablespoons of Basil Pesto Mix (or Read More …
1/3 cup sun-dried tomatoes (not oil packed), coarsely chopped 1 cup water 2 tablespoons water 1/3 cup pesto sauce 3 cups bread flour 2 tablespoons sugar 1-1/2 teaspoons salt 1-1/4 teaspoons active dry yeast Soak tomatoes in 1 cup very Read More …
1 egg 1/4 cup white wine 1 clove garlic 3 tablespoons olive oil 1/2 cup pesto sauce 1/3 cup water 2 tablespoons water 3 cups bread flour 1 tablespoon sugar 1 tablespoon salt 2-1/2 teaspoons active dry yeast 1/2 cup Read More …