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Olive Oil

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Brad Belote | July 31, 2007
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 ...
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NEWS
presented by Chef Nicola Gilardi of Springfield | December 21, 2012
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.
FEATURES
February 23, 2011
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.
FEATURES
May 24, 2012
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.
NEWS
presented by Mike Bleil of the Crab Shack Seafood Market in Nixa | May 8, 2008
(As needed) olive oil (To taste) kosher salt and white pepper 4 halibut fillets, skinless Compound butter 2 sticks of unsalted butter at room temperature 2 ounces of sun dried tomatoes, sliced 1/2 ounce of fresh basil, chiffonade 1/2 cup of pine nuts, lightly toasted 1 ounce of olive oil 1 lemon, juiced (To taste) kosher salt and white pepper  In a mixing bowl, place butter, olive oil and lemon juice.  On low speed, blend together.
NEWS
presented by Chef Peter Tinson, Gallery Bistro, Springfield | April 25, 2007
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.
NEWS
by Chef Chadwick Isom | April 10, 2007
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.
NEWS
Brad Belote | July 31, 2007
Texas tortilla soup By Jim Lekander Category: soup Prep time: 30 min. Servings: 6 Ingredients 3 tablespoons olive oil 1/4 cup onion, diced ...
NEWS
presented by Nicole Lawson | May 16, 2007
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)
NEWS
Brad Belote | July 31, 2007
  1 Pound tenderloin, beef, 1.75 inches thick 4 Each backon slices 1 Each leek 1 Each carrot 1 1/2 Cups mushroom, sliced thin 1/2 Teaspoon thyme, dried 2 1/2 Tablespoons olive oil 1 Dash black peppercorns, crushed 1/3 Cup red wine 1/2 Cup beef broth ...
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