HELP! - Way too much basil - Need Suggestions

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Dragonfly Ranch, Aug 6, 2009.

  1. DuckLady

    DuckLady Administrator

    Jan 11, 2007
    NE Washington State
    This will use up basil. My sister married an Italian man and she almost HAD to learn this. [​IMG] They make it all the time.

    I have used fresh tomatoes from the garden and canned it without the meatballs. Those I make and freeze raw and add to simmering sauce when I make pasta.

    Pasta Sauce

    - 2 lbs ground chuck (use 80-20. Any leaner
    and meatballs will be too dry/hard)
    - 6-8 Fresh Basil Leaves
    - 1 can (28 oz) Tomato Puree (Tuttoroso)
    - 1 can (28 oz) Crushed Tomatoes
    - Garlic Powder (granulated garlic)
    - Sugar
    - Black Pepper
    - Fresh Grated Romano Cheese
    - Bread (for meatballs)- wheat rolls or a
    wheat/Italian baguette works well
    (don’t use white bread—too gummy—this
    includes sourdough!)
    - Red Wine
    - 2 eggs
    - Milk

    Pour sauce into a large pot. Heat until lukewarm. Add basil leaves (whole), about 1 tsp. of sugar; ½ tsp. black pepper; and about 3 TBS granulated garlic.
    When sauce comes to a light boil, add about 1 cup Chianti. Simmer for about 10 minutes.

    Put bread into a bowl of warm water until soaked. Peel the crust off. Gently squeeze out any excess water. Pull the bread apart until you have about 1 cup of tiny gooey pieces.
    In a large bowl, mix the ground beef, bread goo, eggs, 4-6 TBS Romano cheese, ½ tsp pepper, and 2 TBS granulated garlic; and 6-8 oz milk (1%).

    Turn the sauce down as much as you can. Form meat into about golf-ball sized meatballs, and drop into the sauce. Simmer for about 2 hours.
  2. lakeshorenc

    lakeshorenc Songster

    Jan 14, 2009
    Lake Waccamaw NC
    This is very good with fish.

    Basil Tartar Sauce

    1/2 cup Basil
    1/2 cup mayo
    1 TBS lemon juice
    1/2 tsp Garlic
    1 TBS Sour Cream
    Dash of hot sauce
    Salt to taste

    Mix in a blender

    I have a mini blender that works great for this.
    Last edited: Aug 7, 2009
  3. shuizar209

    shuizar209 Songster

    Jul 11, 2009
    Chop it up and put it in an omelet with mushrooms, onions, and a little bit of cheese. Our basil plant produces so much. My husband cut it down to nubs literally and we fed it to our rabbit he ate a little and he even thought it was too much. Of course it got monstruos again.
  4. Soccer Mom

    Soccer Mom Songster

    May 5, 2009
    West of Crazy
    I'm like llamagirl. I make basil icecubes for the winter months. You can only eat so much pesto.
  5. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    Fresh summer spaghetti

    2 cups loosely packed slivered basil leaves
    6-8 chopped fresh tomatoes
    6-8 crushed garlic cloves
    1 diced white onion
    1/2 cup sliced and diced pickled jalepenos
    1 cup dry white wine
    1/2 cup good virgin olive oil (NOT LIGHT)
    Janes crazy mixed up salt

    heat enough of the oil over medium heat to sautee the onion until translucent
    then add the garlic, stir once then add the tomatoes, jalepenos and the rest of the oil.
    Let it get hot and break down, then add the wine reduce heat and simmer. Let simmer for about an hour on low. Add more wine if it gets to thick.
    5 minutes before serving salt to tast and stir in the basil.

    Serve over oiled spaghetti noodles

    this is absolutely to die for, if your afraid of jalepenos add less but don't leave them out all the way they are definately part of the flavor.
    this is what I am making tonight with my over abundence of basil
  6. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    heres another one . . .

    crispy fried basil (thai dish)

    1 lb breakfast sausage
    2 cups loosely packed slivered basil leaves

    egg roll wrappers

    fry up the sausage, about half way through add the basil and fry it as well.
    Use this as filling for the egg roll wrappers then freeze.

    Fry them up as you need them
  7. BarkerChickens

    BarkerChickens Microbrewing Chickenologist

    Nov 25, 2007
    High Desert, CA
    I use my extra basil in pasta sauces and am going to do to a pesto sauce this year hopefully. But, here is a recipe that I really like for excess summer squash and basil....

    slice up zucchini and/or crook neck squash (or any other summer squash)
    sautee up the squash in the skillet

    when slightly browned, add in some cream cheese (just enough to coat the veggies) and a healthy serving of chopped basil. Mix and serve! YUM!! [​IMG]
  8. Jen4

    Jen4 Songster

    Sep 7, 2008
    Munfordville, KY
    We picked alot of basil and sage today... right now its in the oven drying [​IMG]
  9. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    Quote:I'm trying this one tonight!
  10. Aneesa's Muse

    Aneesa's Muse Songster

    Jun 8, 2008
    SF Bay Area
    My Chinchillas like a dry piece every now and then, so I indulge ..or I add some crushed, dry leaves to the "cookies" I make for them [​IMG]

    If you have friends and family with pets.. gift them some! [​IMG]

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