Basil Parmesan Fans Recipes

BASIL PARMESAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

BASIL PESTO SALMON PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pull out any salmon bones with pliers. Slice salmon into 5 equal portions. Place salmon skin side-down on a sheet of aluminum foil. Transfer to a large baking pan. Season salmon with salt and pepper; loosely cover with foil.
• Bake in the preheated oven for 10 minutes.
• Remove baking pan from oven and uncover. Smear pesto over each portion of salmon. Sprinkle with Parmesan cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.
• Whisk butter and lemon juice together in a small bowl. Drizzle over salmon.

PARMESAN BASIL BISCUITS

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

PARMESAN AND BASIL SCONES

Steps:

• Pre-heat oven to 190°C.
• In a large bowl, crumble the butter into the flour, working it in with your hand until it is no longer discernible from the flour.
• Add the cheese, salt, baking soda, mustard powder and basil, mixing well.
• Add the milk, beginning with 120 ml, and then adding a little at a time until you achieve a soft dough that sticks together in a ball in your bowl.
• This is normally a bit more than 180 ml in total, but will depend on your flour and the humidity on the day.
• Roll the dough out on a lightly floured surface in a square to a thickness of 1 1/2 cm (1/2 inch).
• Make three equal horizontal, then vertical cuts resulting in 9 scones.
• Place each scone on a non-stick baking sheet, and bake for 12-15 minutes or until they are lightly browned.

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.

BUTTERY BASIL PARMESAN PUFFS

Steps:

• Finely chop basil leaves and set aside.
• Preheat the oven to 400.
• Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
• When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan.
• Transfer dough to the mixing bowl of a heavy-duty electric mixer.
• Using the paddle attachment, beat mixture on medium until slightly cool.
• Add basil and mix until incorporated and dough is bright green.
• Add eggs, one at a time, to mixture and beat until smooth.
• Continue to mix for one minute.
• Add cheese and proces until incorporated.
• Line two cookie sheets with parchment paper.
• Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
• Bake for 25 to 30 minutes or until lightly browned and crisp.
• Serve while still warm.
• (Dough may be piped onto cookie sheet using a piping bag and plain tip,#8 or#9.) Plan ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets, transfered to freezer bags or containers and baked directly from freezer.
• Allow an extra five minutes baking time for frozen puffs.
• Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
• Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl.
• Mix together, then salt and pepper to taste.

BASIL-PARMESAN ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions.
• Drain and place into serving platter.
• Add butter; toss to coat.
• Add the garlic to the milk.
• Pour milk over pasts and toss.
• Add the Parmesan cheese, onions, and basil.
• Toss until ingredients are evenly distributed.
• Sprinkle with 1 tsp lemon pepper and toss again.
• Add additional basil if desired as garnish and sprinkle with 1 tsp lemon pepper.
• *You could add shrimp, chicken or ham for a complete dish.
• Enjoy!

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

BASIL PARMESAN SHRIMP

Steps:

• For dressing: Combine 1/4 cup olive oil, basil, vinegar, 1 T parmesan and sugar in saucepan on low.
• Meanwhile, combine shrimp and remaining parmesan.
• In skillet, on med, heat butter and remaining oil.
• Add shrimp and saute for 4 minutes.
• Drain on paper towels.
• Place shrimp on lettuce; drizzle warm dressing atop.

BASIL PARMESAN FANS

Steps:

• Using two knives or a pastry blender, cut butter into flour and salt until mixture resembles fine crumbs; stir in the sour cream with a fork until incorporated well and you've made a ball of dough.
• Divide the resulting pastry dough into 4 portions; wrap each portion in plastic wrap and refrigerate for at least 8 hours or overnight.
• Pre-heat oven to 350F degrees.
• Mix together the cheese, garlic powder, and dried basil; divide into 4 portions.
• Roll each portion of the pastry into a rectangle, about 12x6 inches, on a well-floured board and sprinkle with a portion of the cheese mixture.
• Fold ends to meet in center, forming a square; sprinkle with a portion of the cheese mixture.
• Fold in the previously-folded edges to meet in the center, sprinkle with a portion of cheese mixture, then fold lengthwise in half (as if you were closing a book).
• Flatten the dough lightly, sprinkle with remaining cheese mixture, then fold lengthwise again.
• Cut approximately 3/16-inch slices on the folded edge and place slices on an un-greased cookie sheet.
• Bring the ends of each slice together to form a fan shape.
• Bake until light brown, about 20 to 25 minutes.
• Makes about 48 fans, which make nice appetizers.