Olive Oil

1 French baguette, cut into four sections with each section cut in half like a hoagie roll 12 ounces of  fresh mozzarella 8 fresh basil leaves 8 large tomato slices 2 tablespoons of olive oil Brush each piece of bread with a little olive oil. Toast in a preheated medium sized sauté pan. Layer tomatoes, mozzarella and basil leaves onto toasted bread season with salt and pepper to taste.  Place top slice of bread on sandwich. Recipe serves four.

2 cups of chopped flat leaf parsley 1/2 cup of olive oil 3 tablespoons of lemon juice 1/2 tablespoons of champagne vinegar or white wine vinegar (to tastes) salt and pepper 1 head of romaine lettuce, chopped 1 15-ounce can of canelini beans 2 celery stalks, thinly sliced 1 cup of canned tuna, drained and broken into large pieces Whisk together chopped parsley, olive oil, lemon juice, champagne vinegar, and salt and pepper. Toss celery, beans and lettuce in vinaigrette.

1 tube of roll out pizza dough 1 large tomato. sliced 1 1/2 cups of shredded mozzarella cheese 1/2 cup of Parmesan cheese 1/2 cup of olive oil 1 tablespoon of dried basil leaves Roll out dough, brush with olive oil. Place on hot grill. Drizzle oil on tomato slices with oil and place on grill. Once first side of crust is crispy and marked, flip a d place grilled tomatoes on top then top with cheeses and dried basil. Leave on grill until cheese melts.

1 16-ounce package of Mrs. T's pierogies 1/2 pound of raw shrimp 2 ounces of butter 1 ounce of olive oil 1 medium onion, sliced 1 tablespoon of garlic, minced (to taste) salt and pepper Lemon wedges for garnish Heat butter and olive oil in a medium sized skillet on medium high heat. Sauté pierogies in melted butter and oil for five minutes.  Add onions and reduce to medium heat for an additional five minutes. Add shrimp garlic and desired salt and pepper.  Cook until shrimp are pink on both sides.

Pizza Dough 3 1/4 cups of all purpose flour 1 tablespoon of olive oil 1 cup of lukewarm water 1 1/2 teaspoons of active dry yeast 1/2 teaspoon of salt 1/2 teaspoon of honey 1/2 cup of semolina 1/2 cup of flour Pizza Sauce 4 ounces of fresh mozzarella, sliced 1 tablespoon of fresh basil, chiffonade 2 cups of tomato concasse, large diced 1 teaspoon of salt (to taste)...

Pappa al Pomodoro Recipe by: Jim Lekander Category: soup Prep time: 1 hour Servings: 6 Ingredients 1/3 cup olive oil 4 cloves garlic, minced 3.5 cups tomatoes, canned, Italian plum 1 pinch crushed red...

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.

Char grilled pizza Recipe by: Jim Lekander Category: entrée Prep time: 30 minutes Servings: 6 Ingredients 2 cups flour 1 teaspoon salt 2/3 cup ...

Southwestern grilled salmon salad Recipe by Jim Lekander Category: salad   Servings: 4 Ingredients 20 ounces salmon steak 5 teaspoons olive oil 1 dash salt and pepper 4 new potatoes,...

1 (1 pound) loaf of fresh Italian bread 1/3 cup of olive oil 1/3 cup of grated Parmesan cheese 1 tablespoon of dried basil 1 tablespoon of dried oregano 8 oil-cured black olives, pitted and chopped 8 pitted green olives, chopped 1/4 pound of thinly sliced salami 1/4 pound of thinly sliced ham 1/2 pound of provolone cheese, sliced 1/4 pound of mozzarella cheese, sliced Directions ...

Ingredients 2½ tomatoes 8 oz. red onion, diced 8 oz. red bell pepper 12 oz. cucumber, seeded 1 oz. garlic, minced 1 oz. red wine vinegar 1 oz. lemon juice 1 oz. olive oil 1 tsp. lime juice Kosher salt and white pepper, to taste Hot sauce, to taste 1 qt. tomato juice Chicken stock, to taste Garnish 1 cup tomato concasse 1 cup red and green pepper 1 cup cucumber 1 cup scallions, sliced ...

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.

1 (1 pound) loaf of fresh Italian bread 1/3 cup of olive oil 1/3 cup of grated Parmesan cheese 1 tablespoon of dried basil 1 tablespoon of dried oregano 8 oil-cured black olives, pitted and chopped 8 pitted green olives, chopped 1/4 pound of thinly sliced salami 1/4 pound of thinly sliced ham 1/2 pound of provolone cheese, sliced 1/4 pound of mozzarella cheese, sliced Directions ...

2 cups of chopped flat leaf parsley 1/2 cup of olive oil 3 tablespoons of lemon juice 1/2 tablespoons of champagne vinegar or white wine vinegar (to tastes) salt and pepper 1 head of romaine lettuce, chopped 1 15-ounce can of canelini beans 2 celery stalks, thinly sliced 1 cup of canned tuna, drained and broken into large pieces Whisk together chopped parsley, olive oil, lemon juice, champagne vinegar, and salt and pepper. Toss celery, beans and lettuce in vinaigrette.

6 whole slicing tomatoes 3 tablespoons of chopped fresh basil 2 cups of shredded Parmesan cheese 1 cup of Panko breadcrumbs 1 tablespoon of salt 2 tablespoons of olive oil Cut the top quarter off each tomato. Squeeze each tomato to get seeds out.  Place the tomatoes onto a sheet tray with the cut side up. Drizzle tomatoes with olive oil.  Stuff tomatoes with 1/2 tablespoon of chopped basil and 1/3 cup of Parmesan.  Dust top of tomatoes with breadcrumbs.

SPRINGFIELD, Mo.--  Chef Chadwick Isom from Hy-Vee Springfield cooks up a wonderful and healthy recipe.  He invites you to join him for some how-to lessons on cooking at the Hy-Vee in Springfield.  If you are interested, you can stop by 1720 West Battlefield Road, in Springfield, or call (417) 881-1950   to get signed up. Here is a message from the chef, and his recipe for Mediterranean Seafood Stew.      "I am a Certified Executive Chef and a Culinary Instructor.

Chef James Clary appeared on Ozarks Today with one of his favorite holiday hors   d'oeuvres.  The colorful, savory dip can be made in mere minutes for your Christmas party. Clary is the Director of Culinary for Price Cutter's Pyramid Foods. Goat Cheese Poached In Tomato Sauce ¼ cup olive oil 1 tablespoon minced garlic ½ cup minced onion 16 oz. whole canned tomato 2 teaspoons Kosher salt 1 teaspoon black pepper 8 oz. creamy goat cheese Basil Sprig Toast Points*   Heat small sauce pan and add oil. Sauté garlic and onion, covered, for about 3 minutes or until onions are soft..

Bacon cheddar mashed potatoes on a stick Potato Mixture: 2 red potatoes ¼ cup of butter 1 teaspoon of salt ½ cup of sour cream 1 teaspoon of pepper ¼ cup of Baked Bits ½ cup of milk ½ cup of shredded cheddar cheese Flour Mixture: (Mix together flour, salt and pepper.) 3 eggs, beaten                   1 tablespoon of garlic salt 2 cups of flour 1 tablespoon of pepper Dice and boil potatoes until tender.  Drain water.  Add all other ingredients and whip until smooth adding milk if mixture is to stiff.  You will want it fairly stiff though.  Roll potato mixture into 2-inch size balls and lay out on a cookie sheet.  Refrigerate until firm.  Heat fryer oil to 350 - 375.  Dip cold potato balls in egg and then in flour mixture.  Fry until golden brown and warmed through.  Pat off excess oil and cool slightly.  Slide onto a skewer.

Two 8-10 ounce Whitefish Fillets 1/2 tablespoon Olive Oil Pinch: Coarse Salt Paprika 1tbs. Butter 1-2 oz. Dry White Wine Heat cast iron skillet on med-high. Add olive oil to skillet. Sprinkle salt and paprika on one side of fillet and lay in skillet. Cover and cook for 3-5 minutes. Turn fish over and add butter and wine, cook a few more minutes until fish is fully cooked. Serve over salad or pasta

1 bunch of asparagus, cut into one-inch pieces 1 red bell pepper, julienned1 cup of shredded carrots 1 yellow squash, sliced 1 zucchinni, sliced 2 tablespoons of chopped garlic 1 cup of crumbled feta 1 package of filo dough 1 cup of melted butter or margarine (to taste) salt and pepper 4 tablespoons of olive oil Toss cut vegetables in olive oil and salt and pepper.  Roast in a 350-degree oven for 15 minutes.  Remove and place in a bowl to cool to room temperature.  Once cool, add feta and toss together.  Carefully lay out one sheet of filo dough.  Brush with melted butter or margarine.  Place another sheet on top of first sheet, brush with melted butter or margarine.  Continue assembling layers until you have used all of the dough.  Spread roasted vegetable mixture along one side of dough.  Roll dough keeping vegetables on the inside.  Brush with butter and sprinkle with salt and pepper.  Bake in a 350-degree oven until outside is dark golden brown.  Slice and serve.  Recipe serves six.