Pesto without sprinkles pudding beef carrot tomatoes

2 dozen eggs 1/3 cup water 1/2 cup mayonnaise 6 -8 tablespoons basil pesto 1 Steam eggs for about 55 minutes, then let them cool for about 1 1/2 hours. Crack[...]

Filling 1 1/2 tablespoons pesto, prepared basil * 3 tablespoons cream cheese low-fat 1 x black pepper to taste * Stuffed chicken breast 24 ounces chicken[...]

For Pesto: 4 cups fresh basil 2 cups Parmesan or Romano cheese 6 cloves garlic Dashes of red pepper flakes ½ cup walnuts Salt to taste Olive Oil for drizzling[...]

1 spaghetti squash, halved lengthwise and seeded 3 tablespoons butter, divided 1 onion, sliced 1 cup kale, stems removed and leaves chopped 4 white mushrooms,[...]

1 1/4 cups warm water (100 F to 110 F) 1 tablespoon fast rise yeast 4 cups bread flour 1/3 cup extra virgin olive oil 5 teaspoons sugar 2 3/4 teaspoons salt 1[...]

1 (8 ounce) package cream cheese , softened 1/8 teaspoon garlic powder 1/3 cup parmesan cheese , grated 3 tablespoons butter , softened 1/2 cup pesto sauce 3[...]

1 lb fresh shrimp or 1 lb frozen medium shrimp , peeled and deveined 8 ounces dried elbow macaroni (2 cups) 2 eggs , lightly beaten 1/4 cup butter , melted 1[...]

3 -4 lbs pork loin 6 bay leaves 2 tablespoons minced garlic 1/4 cup white wine vinegar 2 tablespoons chopped fresh thyme 2 tablespoons seasoning salt 1/2 cup[...]

1 lb frozen cheese tortellini 1 (1/2 ounce) package knorr pesto sauce mix 1/2 cup water 1/4 cup olive oil 1/2 cup pine nuts , toasted 1 cup mayonnaise (to[...]

180 g fresh basil leaves 1 pinch rock salt 2 fluid ounces of best quality olive oil , preferably from liguria 2 -3 cloves garlic , peeled and cut in half 2[...]

4 ounces cream cheese , room temperature 1 cup pesto sauce , room temperature 8 ounces brie round, chilled garnish with basil leaves 1 Combine cream cheese[...]

3 tablespoons crumbled feta cheese 2 tablespoons chilled basil pesto 1 tablespoon toasted pine nuts 4 bone-in pork loin chops, 1 1/4-inch thick 1 teaspoon[...]

Uh. No one get mad because I completely forgot to share my last Green Giant recipe with you! Oops. If you’re just joining us, I’m sharing one[...]

Preheat oven to 180* C (350* F) Fan. Begin by making the pesto sauce. Remove the leaves from the parsley and rosemary and discard the stems. Place the leaves[...]

As a vegetarian during my late teens and twenties, I ate my fair share of veggie burgers. After college I started making my own, improving on the store-bought[...]