Recipes — Basil

No Bake Summer Lasagna

Ingredients:   1/2 cup ricotta 3 tbs. grated Parmesan 3 tbs. plus 2 tsp. extra-virgin olive oil Coarse salt and ground pepper 8 lasagna noodles, broken in half crosswise 1/4 tsp. Bickford Flavors Garlic 2 pints grape tomatoes, halved 2 zucchini (about 1 pound total), halved if large and thinly sliced 1/2 tsp. Bickford Flavors Basil Directions:   In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.  Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high....

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Spinach and Artichoke Dip Recipe

Ingredients:   1 can (14 oz) artichoke hearts, drained, finely chopped 1 pkg (10 oz) frozen chopped spinach ¾ cup; 100% grated parmesan cheese ¾ cup light mayonnaise ½ cup 2% milk shredded reduced fat mozzarella cheese ⅛ tsp Bickford Garlic Flavor (Add ⅛ tsp Bickford Basil or Rosemary Flavor if desired)   Directions: Preheat oven to 350° F. Mix all ingredients until well blended.  Spoon into 9-inch pie plate or small shallow baking dish.  Bake 20 minutes or until heated through.  Serve with reduced fat crackers or assorted cut-up vegetables

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Bruschetta 'N Cheese Stuffed Chicken Recipe

Ingredients:   1 can Italian-style diced tomatoes, undrained 1¼ cups shredded part-skim mozzarella cheese 1 tsp Bickford Basil Flavor 1 pkg (6 oz. stuffing mix for chicken) 8 small boneless skinless chicken breast halves 1/3 cup roasted red pepper Italian dressing   Directions:   Preheat oven to 350°. To prepare stuffing, combine tomatoes and liquid, ½ cup mozzarella cheese, Bickford Basil Flavor and dry stuffing mix, stirring until moistened.Put 2 chicken breasts in a large resealable heavy-weight freezer bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is ¼-inch thick. Repeat in...

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Tossed Pasta and Vegetables Recipe

Ingredients: 1 (12-ounce) package whole wheat fettuccine ½ tsp Bickford Garlic Flavor 1 tsp Bickford Basil Flavor ½ tsp dried oregano, crumbled ½ tsp Bickford Rosemary Flavor ½ cup vegetable broth, divided 3 cups broccoli florets, chopped 3 cups sliced zucchini 2 cups sliced carrots 2 cups sliced mushrooms 2 cups thinly sliced red bell peppers   Directions:   Cook the pasta according to the package directions and drain well. While the pasta is cooking, take a large Dutch oven and slowly heat the Bickford Garlic Flavor, Bickford Basil Flavor, Bickford Rosemary Flavor and dried oregano in 3 tbsp of the vegetable...

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