|Pocket Wine Buyer's Guide 1996|
|by Wine Magazine|
Based on the results of the "Wine Magazine International Wine Challenge" where 300 eminent wine experts tasted over 7,000 wines from around the wo...
21 - 30 of 76 for mince pesto
Sprinkle chicken with parsley, basil, or pesto, garlic, and ... stock is reduced. Remove toothpicks. Serve, pour sauce and mushrooms over finished chicken.
Heat oil in ... in lemon juice, pesto sauce, salt and ... 40.2 calories, 1 gram protein, 2.7 grams fat, 0.2 mg cholesterol, 1 gram fiber, 126 mg sodium.
In the bowl ... 2 cups. Note: Pesto will keep refrigerated ... all ingredients except Parmesan cheese. When ready to use, thaw and stir in Parmesan cheese.
Put the stewed ... the clams and pesto, stirring to ... garnished with croutons if desired. NOTE: If pesto is unavailable, substitute 1 teaspoon dried basil.
Slash any fat edges off meat to prevent curling. Place meat on unheated rack of broiler pan. Sprinkle with salt and pepper. Broil 3 inches from heat ...
Put basil in ... noodles and when draining, put pesto in pan. Add 1/2 cube butter and 3 tablespoons whipping cream. Put noodles back in pan and mix well.
Pesto: Place pepperoni, ... pepper, and pepperoni in large bowl. Add pesto and toss to coat. Sprinkle with parsley and basil. Serve warm or room temperature.
In a blender or food processor, combine half the broccoli, oil, cheese, garlic, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper and whirl ...
Clean and light ... using a processor, be careful not to process too long; a blender is better.) Serve over your favorite pasta. This pesto may be frozen.
Puree all ingredients in a food processor fitted with the steel blade or a blender. Makes enough sauce for 1 pound of macaroni. Hint: Make a large ...
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