Heat
cooking oil and butter in a non-stick frying pan over medium flame.
Not exact matches
But here we make it a tad more special
and extra delicious by
cooking the oatmeal with pure apple juice / cider, spices,
butter or coconut
oil and chopped almonds for extra rich flavor
and texture.
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups
cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted
and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable
oil for frying
3 tablespoons vegetable
oil 3 tablespoons
butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed
and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds
cooked lobster meat
Heat the
butter and oil together in a sauce pan, add the bacon,
and cook for five minutes over low heat.
Oops, I accidentally mis - read the recipe
and cooked the coconut
oil and almond
butter in with everything instead of adding it at the end.
1 tablespoon unsalted
butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt
and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here
and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Heat
butter and 1 tablespoon olive
oil in a large skillet over medium - high heat;
cook and stir mushrooms in mixture until browned, 5 to 6 minutes.
Once you've got your mixture you need a lovely hot frying pan (critical for success)
and a dollop of coconut
oil (or
butter if you tolerate dairy) to
cook the pancakes in.
Heat
oil or
butter in a skillet
and cook eggs on high until scrambled 5 - 8 mins.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices
cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
The fish: Halibut or Alaskan True Cod / The halibut is thick
and should be
cooked over low — medium heat for a longer period of time / The cod will
cook quickly
and will benefit from high heat / Either way, salt
and pepper uncooked fish / Drizzle 2 T olive
oil and 1 T
butter into a non-stick sauté pan / When
oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down,
and let it
cook along with the fish / When done the fish flakes apart easily
and has lost its translucence.
Place about 1/3 cup of the batter into the waffle iron
and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut
oil or
butter to keep sugar from sticking), then close the iron
and cook according to your iron's directions.
* 1 tablespoon olive
oil * 1 tablespoon organic
butter * 2 large garlic cloves, peeled
and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt *
cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive
oil / 1 pound fresh
cooked Dungeness crabmeat — check for bits of shell
and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded
and chopped green
and red bell pepper / Unsalted
butter for panfrying / 4 — 8 lemon wedges.
Recipe
and photo by Emma Frisch Prep Time: about 10 minutes
Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked
Butter or ghee — 1 tablespoon, substitute with light olive
oil Yellow onion — 1 cup, diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]
salmon 1/2 small onion 1T
butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable
oil for frying Remove bones
and skin from salmon
and chop finely until it is almost ground Chop the onion finely
and cook lightly in the
butter.
I personally just use it like I would use
butter or
oil for recipes
and cooking.
Stir the rice to coat it in the
butter and olive
oil and cook for 2 minutes.
But two interesting factoids from
Cook's Illustrated:
oil makes for crispier waffles than
butter;
and resting the waffles for 10 minutes in a 250 degree oven makes them crispier.
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved
cooking, or canning, liquid the zest
and juice of 1 lemon 1 1/2 T smooth peanut
butter splash of hot sauce pinch of salt
and pepper 1/4 -1 / 3 olive
oil, I used 1/4 c
This chicken is
cooked with chicken fat or
butter / ghee / coconut
oil,
and is super crispy
and flavorful with Cajun seasonings, garlic,
and coconut cream.
The same ingredients could be sautéed together in the
butter or a little olive
oil and served tossed with freshly
cooked pasta, wilted spinach
and a little grated parmesan for a much more appetising
and lower fat meal.
For extra flavor, toss the steamed butternut squash with salt, pepper
and a little bit of olive
oil,
butter or Parmesan cheese after
cooking.
It's an ideal medium heat
cooking oil (350 °F),
butter substitute for baking,
and a wonderful spread or topping for bread, vegetables,
and popcorn.
The key to browning mushrooms is to heat the
oil or
butter before adding the mushrooms to the pan
and refraining from adding salt until the end of the
cooking process.
Let it
cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the
oil or
butter in a large deep pot / Add onion or shallot
and saute until it softens, 3 - 5 minutes / Drain rice
and add to onion,
cooking until it's glossy
and coated with
oil, about 5 minutes / Sprinkle with salt
and pepper, add the squash
and the vermouth / Stir
and let the liquid bubble away.
Heat
oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic
and cook while stirring constantly, about 1 minute.
All this bits
and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not
butter, you have pasta but no sauce, or garlic but not
oil sometimes your
cooking just gets stuck.
Muffins Non-stick
cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted
butter, melted
and cooled slightly 1/4 cup vegetable
oil 1 cup buttermilk 1 1/2 tsp vanilla extract
Butter or
oil the insert of a slow
cooker and pour in the nut mixture.
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In a diferent pot, add
oil,
butter onion
and garlic
and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream
and cilanro, let it simmer for about 10 minutes.
Place almond
butter and coconut
oil in a microwave - safe bowl
and cook on high in the microwave for about 30 seconds or until
oil is melted.
To make cumin seed naan, add a sprinkle of cumin seeds to a hot dry pan before adding the
butter or
oil and cooking the dough.
They are great plain,
cooked in
oil in the frying pan, with
butter on
and then broiled in the toaster oven, as a thin pizza crust, as quesadillas, toasted with cinnamon & sugar, as a sandwich wrap,
and for all the regular Mexican dishes.
I use the original recipe without
butter and add a little vanilla,
cook with coconut
oil, they are good even without syrup.
I recommend adding a thinly sliced small leek
and a minced small shallot to the slow
cooker with a little olive
oil or
butter and cook until it becomes fragrant before adding the rice et al..
Sauté the vegetables in
butter /
oil, add cream cheese, this awesome 5 - minute marinara, add seasoning
and cooked pasta.
Add the rice to the skillet
and cook, stirring once or twice, for several minutes or until it begins to absorb some of the
oil and butter.
2 fresh corn cobs, corn sliced off before
cooking 4 cups fresh kale with stem removed (tear leaves away from the center stem) 1 tablespoon olive
oil 1/4 cup garlic
butter (see below) Sea salt
and fresh ground black pepper
Put the
oil,
butter and onions in a Dutch oven or large heavy pot set over medium heat
and cook until the onion is translucent.
1 quart lobster stock tail meat
and claws of 1 or 2 lobsters, partially
cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp
butter, ghee, or olive
oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled
and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt
and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
Cook polenta according to package directions with water only (no broth)
and omit any
butter /
oil they specify.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season
and parboil for 5 minutes / Drain
and set aside / Thinly slice 1 or 2 medium onions
and sauté slowly in
butter and olive
oil / When onions are translucent
and tender add 1/2 cup shredded smoked salmon
and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon
and dill together
and cook a few more minutes / Remove from heat
and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover
and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Ingredients like olive
oil, shallots, mustard, cream, stock,
and butter will help bring French flavors to your
cooking.
How to... Put the olive
oil,
butter into a heavy bottomed saucepan, add the garlic
and cook for a minute or two.
Serves: 2 - 3 Preparation Time: 15 minutes
Cooking Time: 15 - 20 minutes Ingredients: For the aubergine
and cauliflower curry: 25g raw grass - fed
butter (for a vegan option use 25g coconut
oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed
and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...
BetterBody Foods Virgin Organic Coconut
Oil — Cold - Pressed
and Unrefined Coconut
Oil, Medium Temperature
Cooking Oil, Great Alternative To
Butter, Light Coconut Flavor
and Aroma, 56 Ounce
I think it starts with the usual,
oil, onion, garlic, add cumin, coriander, crushed pepper,
cook... add chopped tomatoes, fresh or canned,
and two tbsp peanut
butter, Add your chopped greens,
cook covered, finish with some lemon, salt to taste.