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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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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.
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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.
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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.
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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.
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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 ...
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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)
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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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presented by Nicole Lawson 2/27/08 | February 27, 2008
2 yellow onions, thinly sliced 1 red onion, thinly sliced 5 fresh pearl onions, thinly sliced 1 tablespoon of fresh minced garlic 1/2 cup of white wine 2 cups of chicken stock 2 cups of beef stock (to taste) salt and pepper 4 slices of toasted French bread 4 slices of Swiss cheese 2 tablespoons of olive oil Pour the olive oil in a medium stock pot.  Place pot on medium heat.  Place all onions in the pot.  Cook onions until caramelized (approximately 20-30 minutes)
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presented by Nicole Lawson | February 13, 2008
1 pound of fresh green beans, both ends removed and lightly blanched (steamed and quickly cooled) 1 purple onion, thinly sliced 1 tablespoon of garlic 1/2 cup of slivered almonds 1/2 cup of cherry tomatoes, halved 2/3 cup of crumbled Gorgonzola cheese 1/4 cup of olive oil (to taste) salt and pepper   In a medium sauté pan, toast almonds until golden brown.  Add purple onions and a little olive oil and cook until onions begin to soften slightly, add garlic and a dash of salt and pepper.
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presented by Nicole Lawson | September 26, 2007
Pesto sauce 1 cup of fresh basil, cleaned and dried 3 whole garlic cloves 1/2 cup of pine nuts, walnuts or almonds 1/2 cup of parmesan, parmigiano-reggiano cheese, grated 1/2 cup of olive oil, good quality    Place everything but the olive oil in a blender or food processor.  Turn on blender and add olive oil as needed to make the sauce smooth. Vegetables and chicken    1 yellow squash, sliced  1 zucchini, sliced  2 chicken breasts  1 cup of Italian dressing    Marinate veggies and chicken in Italian dressing for 30 minutes, then grill until squash has prominent grill marks and chicken is cooked all the way through.
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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 ...
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Brad Belote | July 31, 2007
Autumn minestrone Recipe by Jim Lekander Category: soup Prep time: 45 minutes Servings: 8 Ingredients 2 tablespoons olive oil 1 cup onions, chopped 2 cloves garlic, minced 2 cups winter squash,...
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Brad Belote | July 31, 2007
Pita egg mince Recipe by: Jim Lekander Category: miscellaneous Prep time: 10 minutes Servings: 1 Ingredients 1 tablespoon olive oil 2 eggs 2 tablespoons ham cubes, minced 2 tablespoons cheddar cheese,...
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Brad Belote | July 31, 2007
Italian bruschetta Recipe by: Jim Lekander Category: miscellaneous Prep time:  Servings: 8 Ingredients 2  large tomatoes, chopped 1/2  sweet onion, chopped 2 tablespoons olive oil 1 tablespoon ...
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Brad Belote | July 31, 2007
Fettuccine primavera Recipe by Jim Lekander Category: entrée Preparation time: 30 minutes Servings: 8 Ingredients 1 pound Fettuccine 1 cup Tomatoes, canned,...
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Brad Belote | July 31, 2007
Salmon ragout Recipe by: Jim Lekander Category: miscellaneous Prep time: 30 minutes Servings: 4 Ingredients 1 pound salmon fillet, cubed 1 clove garlic, minced 3 tomatoes, diced 1 cup cucumber, diced...
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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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