Time 25m Yield 6 Number Of Ingredients 7 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.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.
Time 15m Number Of Ingredients 8 Steps:
Heat the oil and butter in a skillet on a medium high heat. Once hot add the mushrooms with a little salt and pepper. Cook until they start to brown, stir occasionally (about 5 minutes) Add in the minced garlic and cook for another couple of minutes. Add in the cream and mustard to the skillet and bring to a simmer. Simmer til the cream sauce has thickened, this only takes a couple of minutes. Take off of the heat and stir in the fresh basil. Serve with more basil to garnish.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
Rinse mushrooms if desired and pat dry. Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes. Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.
Time 19m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Saute chicken, onions, and mushrooms in oil for 4 minutes. In lg saucepan, melt butter; stir in flour until smooth. Add chicken broth, boullion and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes. Combine with the chicken mixture. Serve over fettuccini.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes. Add the minced garlic and cook for 2-3 more minutes. Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes. Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.
Time 50m Yield 8 8, 8 serving(s) Number Of Ingredients 13 Steps:
Wash the salmon fillets , add 2 tablespoons of the lemon juice and 1 teaspoon of the lemon grass paste and keep aside for 15 minutes. In a microwavable bowl add the chopped mushrooms, basil, carrot , spring onion,1 teaspoon lemon grass paste and the lemon juice, season with salt and pepper. Microwave for 2 minutes and set aside. Wash the cabbage leaves and blanch them in hot salted water , run cold water to keep them from wilting but they should be nice and soft. Carefully remove the skin from the salmon and cut into 8 pieces of same size. On each cabbage leaf spread a little lemon grass paste,a small amount of the microwaved mix put a piece of salmon sprinkle little course black pepper and fold the leaf to make a neat parcel-secure with tooth picks. Use a round open glass dish , spray with cooking spray and arrange the parcels . spray the parcels with the spray again. Cover with a microwavable dish cover and microwave on high for 8 minutes.Remove on a serving dish or a plate-Let cool for few minutes.remove the tooth picks. In a glass bowl mix the pasta sauce and cream and blend till well mixed. Either pour all the sauce on the parcels if serving as a one dish or if on individual plates spoon a bit of the sauce on the plate, put one parcel , spoon sauce on the parcel. garnish with a fresh basil leaves.
