|1 Pound Bulk Bag||$7.99|
|Quart Container-6 oz||$7.29|
|5 Pounds 5x1# Pouches||$35.95|
|15 Pounds 15x1# Pouches||$101.85|
|20 Pounds 20x1# Pouches||$127.80|
Description: Cut basil leaves.
Usage: Basic for tomato dishes, good in soups, stews, peas, zucchini, green beans, meats, potatoes, eggs, and poultry.
Storage: Store in a cool dry place, away from heat, light, and humidity.
Beat together eggs, milk, and basil. Melt butter in pan. Scramble eggs until nearly set. Sprinkle with salt and pepper; add cheese. Remove from heat. Cover until cheese melts. Sprinkle with paprika, toss gently and serve.
Potato Crusted Vegetable Quiche
Prepare crust combing hash browns, egg, and parmesan cheese. Press onto bottom and up sides of a greased 9 inch pie plate. Bake at 400 degrees for 15 minutes until set and brown. Prepare filling by sautéing zucchini and red pepper in butter for 5 minutes. Stir in ham and seasonings. Remove from heat and cool slightly. Beat eggs and milk; add vegetable mixture. Stir in cheese and pour into crust. Bake 15-20 minutes or until set. Let stand 5 minutes before cutting.
Sauté garlic in oil. Stir in onion and bell pepper; cook for 5-7 minutes. Stir in tomatoes, basil, oregano, bay leaf, sugar. Season to taste with salt and pepper. Cook, uncovered, on medium heat for 10-15 minutes. Add cooked pasta; toss. Serve with parmesan and parsley.
Cheese and Basil Rigatoni
Cook pasta till tender; drain. Melt butter in pan over low heat. Add cheeses and stir till melted. Slowly stir in cream. Add cooked pasta. Stir in basil. Add ground pepper to taste; toss till coated. Top with additional parmesan and serve.
Basic Pasta Salad
Combine all ingredients and chill well. Serve in lettuce cups garnished with parsley.
Combine all ingredients and let stand up to 4 days refrigerated. Salt and pepper to taste. Bring to room temperature before serving.
Quick Spinach Alfredo
Cook spinach and Alfredo sauce in skillet over medium heat, stirring constantly until heated through. Stir in 1/4 cup cheese, basil, an pepper. Serve over pasta, top with remaining cheese and green onions
Bring broth to a boil in large pot over medium high heat. Add tortellini, tomatoes, scallions, garlic, and basil. Bring to a boil, reduce heat to low and simmer 10 minutes. Ladle into bowls, garnish with cheese.
Heat oven to 350 degrees. Grease large cookie sheet. Combine cheese and seasonings. Unroll dough and separate into strips. Twist; place 1 inch apart on baking sheet. Brush with egg and sprinkle with cheese mix. Bake 15-18 minutes.