tag:blogger.com,1999:blog-5370096391527156710.post939098544936841345..comments2012-01-22T11:07:35.408-08:00Alexahttp://www.blogger.com/profile/05409237977061384453noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5370096391527156710.post-3000555637268821322012-01-22T11:07:35.408-08:002012-01-22T11:07:35.408-08:00Your Artsy-Foodie blog is really great. Thanks for sharing all these health conscience recipes. I have added this website to my personal list of links. Cheers~Sheri L Larsenhttp://www.blogger.com/profile/00775044034843636458noreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-62280061378276262192011-11-18T05:25:40.949-08:002011-11-18T05:25:40.949-08:00Hello Raquel,<br />I would think so. The cooking time might vary according the thickness of the leave and the water content. I would recommend keeping a close eye on it.Alexahttp://www.blogger.com/profile/05409237977061384453noreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-34703709495895820032011-11-18T03:07:47.418-08:002011-11-18T03:07:47.418-08:00just wanted to know if the instruction on crispy basil leave can also do for other leaves?raquelhttp://erecipe.comnoreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-4165083394533204752011-11-15T11:43:26.387-08:002011-11-15T11:43:26.387-08:00Hello,<br /><br /><br />We bumped into your blog and we really liked it.<br />We would like to add it to the Petitchef.com.<br /> <br />We would be delighted if you could add your blog to Petitchef so that our users can, as us,<br />enjoy your recipes.<br /> <br />Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members<br />and benefit from their exposure on Petitchef.com.<br /> <br />To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&amp;action=site_ajout_form or just go to Petitchef.com and click on &quot;Add your site&quot;<br /> <br />Best regards,<br /> <br />petitchef.comvincentnoreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-29605172393084972572010-09-02T10:16:59.694-07:002010-09-02T10:16:59.694-07:00Hey I just discovered this blow. Real good info here :) I was wondering if you have any yummy eggplant recipes? Thanks a lot.Seanhttp://www.blogger.com/profile/09416248903487359906noreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-44321541603737519462010-07-22T11:05:30.042-07:002010-07-22T11:05:30.042-07:00Oh oh, that crispy basil makes me swoon! I&#39;ve bookmarked this marinade to try with tofu, looks sooooo good.Veggie Bellyhttp://www.veggiebelly.com/noreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-85708303266707759422010-06-04T08:41:19.409-07:002010-06-04T08:41:19.409-07:00Love the way you used the basil. It&#39;s amazing that a &quot;leaf&quot; can pack such delicious flavor in foods.<br /><br />jessyburke88@gmail.comJessicahttp://www.extremehomeworkout.comnoreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-44501068251500694252010-05-03T14:13:11.678-07:002010-05-03T14:13:11.678-07:00Thanks so much for the instruction on how to get crispy basil leaves by baking them, I tried frying them once and it was a disaster - I got covered in hot oil. Great pics!Nicismehttp://www.blogger.com/profile/11843118087690038577noreply@blogger.comtag:blogger.com,1999:blog-5370096391527156710.post-57888367256233460052010-05-02T13:19:46.199-07:002010-05-02T13:19:46.199-07:00This looks like a lovely way to use basil. I planted my basil a couple of weeks ago and so far it is going really great- I&#39;ve been able to use it a bunch.<br />Sorry I don&#39;t get over here to comment as much as I should. I love your blog.<br /><br />I am making the spaghetti squash quinoa bake right now and every time I make it I think if you. I love it. I have passed it on to many people who love it too.<br /> Great recipe. Thanks again, Alexa.Mary Annhttp://www.blogger.com/profile/14968626454134323244noreply@blogger.com