Olive Oil

Bruschetta Recipe by Debbie Stinnet Category: basic food Prep time:  Servings: 24 Ingredients 24 slices Italian bread 1 cup fat free mozzarella cheese 1  garlic clove, minced 5-6 roma tomatoes ...

2 turkey tenderloins 1/2 cup of Marsala wine 1/3 cup of olive oil 1/2 teaspoon of kosher salt  1 garlic clove Polenta  1 cup of polenta  1 1/2 cups of water  1/2 teaspoon of salt  1/2 cup of butter  1/3 cup of Parmesan cheese Veggies  Your choice of fresh veggie 1/3 cup of olive oil  (to taste) salt 1/2 clove of garlic Pound out turkey tenderloins until lightly pounded.  Put oil in medium heat pan.  Add garlic, Marsala wine and turkey.  Cook until tender . Put water in a separate pan.  Add a pinch of salt.  Water needs to come to a boil.  Add polenta and let it come to a boil on low heat.  Remove from heat and add butter and Parmesan.

Riad Matar's Tabbouleh Salad recipe   Bulghur Wheat Parsley Tomato Cucumber Romaine Lettuce 5 to 6 garlic cloves freshly pressed and diced 3 lemons Olive Oil Salt/Pepper to taste   Buy organic bulghur wheat at natural food store.  Depending on how much you want to make, prepare amount by soaking in water overnight.  Do not cook!  Chop fresh parsley, dice 1 whole tomato and 1 cucumber and mix into bulghur wheat.  Drizzle with olive oil and add garlic.

3 Mahi Mahi (6 oz. each) 2 cups Shredded Coconut 1 cup Flour 1 cup  blended whole eggs To Taste- Salt and Pepper 2 cup Orange Juice 1 cup Thai Chili Sauce 1/4 cup Crab Meat 1/2 cup Olive Oil 1 cup Cooked Calrose Rice 2 tbl. Pina Colada Mix 1/4 cup Water For Mahi Mahi Breading: Season Mahi Mahi with salt and pepper. Dip into flour. Dip into egg. Finish and dip in shredded coconut. For Orange Chili Crab Broth: Add orange juice into a pot or sauté pan. Reduce orange juice by half.

Serves 4 INGREDIENTS 4  8-ounce beef tenderloin medallions 12 large tiger shrimp, peeled and deveined 2 quarts of beef stock 2 chipotle peppers with adobo sauce 20 spears of fresh asparagus 3 ounces of olive oil 24 ounces of mashed potatoes (to taste) salt and pepper DIRECTIONS: Prepare the mashed potatoes and set aside to keep warm.

Chef Chadwick Isom receive the Louis Szathmary Chef Humanitarian Award for sharing his extraordinary culinary skills with students at Springfield's Victory Trade School. Sautéed duck breast  1.   Bone out the breast on two ducks into four separate servings.  2.   Season the breast with salt and pepper.  3.   Heat a sauté pan until very hot.  4.   Put a small amount of oil in the sauté pan.  5.   Sauté the breast skin side down until golden brown, turn over and put a small amount of chicken broth in pan, then place in the oven at 350 degrees for 5-8 minutes.

Roasted Sweet Potatoes Prep Time 10 minutes / Total Time 45 minutes / Yield: 5 (1 cup) servings Ingredients 1 tablespoon extra-virgin olive oil Kosher salt 2 large sweet potatoes, peeled and cut into 1-inch cubes ½ teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 3 Honeycrisp apples (Granny Smith may be used); peeled and cubed 2 teaspoons of lemon juice 2 sprigs of fresh rosemary, finely chopped ½ cup coarsely chopped walnuts ¼ cup brown sugar, loosely packed Directions Preheat oven to 350 degrees F. In a large bowl, toss the sweet potatoes with some olive oil, dash of salt, cinnamon, and cayenne.

Texas tortilla soup By Jim Lekander Category: soup Prep time: 30 min. Servings: 6 Ingredients 3 tablespoons olive oil 1/4 cup onion, diced ...

Seafood chimi Recipe by Jim Lekander Category: entree  Prep time:  Servings: 6 Ingredients 1 1/2 pounds cod, cooked, dry heat 1/2 cup black olives, ripe, sliced 1 cup tomatoes, fresh, seeded and chopped ...

2 large lemons Salt Slice lemons into 1/8 inch slices and then lay out on cutting board.  Liberally salt slices and set aside for a minimum of 20 minutes.  Then dice to desired size.    2 cups of couscous 2 cups of water  1/2 tablespoon of butter  1 teaspoon of salt   olive oil   1 cucumber (seeded)  1 bunch of cilantro  1 tablespoon of garlic  1 red onion (diced)