Basil Cream Sauce Food

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

PASTA WITH BASIL CREAM SAUCE

Steps:

• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.

SNAPPER WITH BASIL CREAM SAUCE

Steps:

• Dry off the red snapper fillets with paper toweling, so they will brown quickly and not steam. Add the butter and olive oil in a large skillet over medium-high heat until butter melts. Sear the red snapper fillets on each side for about 2 minutes. You want to keep the center slightly rare as the fish will continue to cook after it is removed from the pan. Try not to overcook. Remove the snapper filets from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Sauté, stirring frequently, for 5 minutes. Add the wine, basil, parsley, cream, lemon juice, salt and black pepper salt to the pan and cook, stirring, over medium heat, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish in the sauce for 30 seconds, and the serve the sauce around the red snapper fillets.

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

CRISPY CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F and spray a baking sheet with non-stick spray or line with parchment paper.
• In a shallow, square container combine panko through paprika. Place milk in another shallow container or dish.
• Dip chicken into milk, then into crumb mixture, pressing down gently to make sure the crumbs adhere to the chicken. Flip the chicken and coat the other side in the crumbs. Place on baking sheet.
• Bake for 15 minutes, then flip the chicken. Bake another 10 minutes or until a meat thermometer reads 165 degrees F and coating is lightly golden.
• While the chicken is baking, prepare the sauce. In a medium pan, melt the margarine or butter. Whisk in flour and cook 1 minute.
• Whisk in broth, milk, pesto and salt and cook over medium heat, stirring often, until thickened. Remove from heat and serve over chicken.

CHICKEN WITH TOMATO AND BASIL CREAM SAUCE

Steps:

• Heat oven to 250F degrees.

CREAMY BASIL SAUCE

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

LEMON BASIL CREAM SAUCE

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
• Add half-and-half and chicken broth.
• Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and cornstarch until smooth.
• Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
• Remove from heat.
• DO NOT ADD BASIL UNTIL READY TO SERVE.

MUSSELS IN BASIL CREAM SAUCE

Steps:

• Scrub and de-beard mussels in cold water.
• Discard any cracked or unopened shells.
• In a large pot melt butter.
• Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
• Add wine and bring to a boil.
• Add mussels and cover until mussels open, about 4 to 6 minutes.
• When mussels are cooked, scoop them out with a slotted spoon.
• Discard any mussels that didn't open.
• Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
• In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
• Add to cream, season with salt and pepper and simmer another few minutes.
• Pour over mussels.

BASIL FETTUCCINI PASTA AND CREAM SAUCE

Steps:

• In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
• Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
• Use a pasta machine to roll out pasta and cut fettuccini noodles.
• In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
• Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.

SHRIMP IN TOMATO BASIL CREAM SAUCE

Steps:

• Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
• Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
• In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
• Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
• Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
• Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.