Parmesan Caper And Basil Spread Recipes
PARMESAN CHEDDAR BASIL BITES
Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party! They are crisp outside but soft and tender inside.
Provided by Liz Lampman
Categories Appetizers
Time 31m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°
- Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a mixer until blended. Gradually add flour, Parmesan cheese, and basil - beating just until combined.
- Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to 1/8 inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.
- Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.
Nutrition Facts : Calories 93 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 183 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RIDICULOUSLY GOOD OLIVE OIL DIP
This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by, you can always top up the plate with more.
Provided by Adam and Joanne Gallagher
Categories appetizer
Time 5m
Yield Makes about 1/2 cup, Serves 4 to 6
Number Of Ingredients 11
Steps:
- Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.
- Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.
Nutrition Facts : ServingSize About 1 1/2 tablespoons, Calories 172, Protein 1 g, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 104 mg
CREAMY BASIL DIP
This simple creamy basil dip uses TONS of fresh basil. Made with light sour cream, mayo, garlic, and oregano. Delicious on anything!
Provided by Pinch of Yum
Categories Dip
Time 12m
Yield 10
Number Of Ingredients 6
Steps:
- Mix all the ingredients. Refrigerate for 2 hours or so to let the flavors come together.
- Enjoy!
Nutrition Facts : Calories 161 calories, Sugar 0.2 g, Sodium 301.1 mg, Fat 15.9 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 1.6 g, Fiber 0.1 g, Protein 2.9 g, Cholesterol 15.8 mg
BASIL PARMESAN BREAD
The combination of basil, Parmesan cheese and sun-dried tomatoes gives this hearty bread a flavor that will take you right to Tuscany! -Sherry Hulsman, Elkton, Florida
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 195mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PARMESAN AND BASIL CHICKEN SALAD
A creamy, yummy chicken salad that is a little different from the usual recipes.
Provided by Janet Schaufele
Categories Salad
Time 1h50m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g
PARMESAN, CAPER AND BASIL SPREAD
A simple, rustic spread great on crackers, toast or fresh bread. All you need is a bowl and wooden spoon. Please refrigerate for at least an hour to allow the flavours to develop. Australian measurements used.
Provided by auntchelle
Categories Spreads
Time 5m
Yield 1 1/4 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add cheeses to a bowl and blend well using a wooden spoon.
- Add capers and basil. Mix together.
- Season with sea salt and freshly ground black pepper if desired.
PARSLEY & CAPER SALAD
Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats
Provided by Anna Glover
Categories Lunch, Side dish
Time 10m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.
Nutrition Facts : Calories 99 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BASIL, PARMESAN AND CASHEW DIP
I'm totally addicted to this dip. It's a copycat of the current dips that are quite expensive to buy in the delis. It's fantastic served with rice crackers or used in your cooking as a pesto sauce. It's fantastic on pasta, chicken or fish.
Provided by Jubes
Categories Australian
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the basil leaves, nuts, garlic and parmesan in a food processor. Process until finely chopped.
- Slowly, in a thin stream, add the olive oil until well combined.
- VARIATION: Use coriander, pine nuts and add some lime.
CREAM CHEESE AND PARMESAN BREAD SPREAD
This is a great spread for bread or crackers. It goes particularly well spread on bread with any pasta meal. Serve with sliced French bread or any other bread you like. While the bread is warming, mix all the other ingredients in a bowl. Spread on warmed bread and enjoy!
Provided by Mark S.
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 1.6 g, Cholesterol 64.9 mg, Fat 23.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 14.6 g, Sodium 217.5 mg, Sugar 0.1 g
PUNGENT PARSLEY AND CAPER SAUCE
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 20m
Yield About 1 1/3 cups
Number Of Ingredients 10
Steps:
- Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
- Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
PARMESAN-CRUSTED CHICKEN WITH CAPERS
Have you thought recently about doing dinner for two? This is one that can be on the table in 30 minutes.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
- Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. It should not be cooked through and through. Remove to a plate and keep warm.
- Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.
GARLICKY BASIL SPREAD
This is so good!! Serve on crackers or on celery pieces, for an appy or as a condiment with meats, or make a toasted crostini of it, topped with parmesan cheese.
Provided by Derf2440
Categories Spreads
Time 22m
Yield 2 cups
Number Of Ingredients 7
Steps:
- separate and peel cloves of garlic.
- In saucepan of boiling water, blanch garlic for 1 minute, drain (or if preferred, roast garlic).
- In food processor or blender or bowl, and using a fork, mash garlic, beans, oil, vinegar, salt and pepper until smooth.
- Stir in basil.
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LEMON SHRIMP PASTA IN BASIL LEMON SAUCE WITH CAPERS
From allourway.com
5/5 (18)Total Time 30 minsCuisine Italian, Italian-AmercianCalories 633 per serving
- Make the shrimp: In a medium sauté pan, heat the Tablespoon olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. cook for 1 to 2 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. (see notes)
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with salt and pepper; stir in the basil.
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