Place 1
tablespoon oil and butter into a frying pan over medium heat.
Heat the 1/2
tablespoon oil and butter in a large, heavy - bottomed sauté pan.
Heat 1
tablespoon oil and butter in a large cast - iron skillet over medium - high heat.
Not exact matches
2
tablespoons butter 2
tablespoons vegetable
oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds
and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled
and diced 2
tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half
and half Chopped Italian parsley for garnish
Chocolate Layer Cakes with Black Cherry
and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut
oil 1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
2
tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled
and cut into 1 - inch cubes 3 potatoes, peeled
and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled
and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1
tablespoon peanut
oil 1 1/2 cups chicken stock 3
tablespoons crushed red chile 1
tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1
tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut
butter Salt to taste
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
Pastry
and Assembly: 2 cups flour Pinch of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable
oil for deep - frying
This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2
tablespoons of coconut
oil and almond
butter.
2 pounds goat meat, cut into 1 / 2 - inch cubes 2
tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds
and stems removed, chopped 2
tablespoons butter 1/4 cup vegetable
oil 3 cups water
1 store bought pizza dough 1
tablespoon olive
oil 1 cup turkey, diced 1 celery stalk, diced 1 carrot, diced 1/2 yellow onion, diced 3
tablespoons unsalted
butter, melted 1/3 cup mozzarella, shredded salt
and pepper to taste
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.
2 poussins (baby chickens) or Cornish hens, about 1 1/2 pounds each 1 fresh black truffle, about 1 ounce, or 1 ounce grated truffle in olive
oil [see Chef's Note] 2
tablespoons unsalted
butter, room temperature 1
tablespoon unsalted
butter, melted Gray salt
and freshly ground black pepper, to taste
Fish: 1 cup flour 1 teaspoon garlic powder Salt
and pepper 4 large eggs 1 lemon, zested
and sliced 1/2 cup grated parmigiano - reggiano cheese 3
tablespoons extra-virgin olive
oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6
tablespoon butter 1/4 cup white wine Wondra flour, to thicken
* 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
My near black bananas were extra large
and soft so the mashing was easy, but I managed to explode most of the
butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of
oil to make up for the lost
butter,
and I used a bit of pumpkin pie spice
and a
tablespoon of Amaretto instead of the recipe spices
and bourbon.
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-...]
Something like 12g in a single
tablespoon — more than
butter,
and SIGNIFICANTLY more than olive
oil.
Add 1
tablespoon oil and 1
tablespoon butter and fry 4 more pancakes.
1
tablespoon olive
oil or melted
butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple pinches of dried thyme 2 strips bacon, crumbled salt
and pepper, to taste
Made this with a honey ginger glaze: 1
tablespoon each soy sauce, honey, melted
butter and grated ginger, 1/2
tablespoon each olive
oil and toasted sesame
oil and 1large clove of minced garlic.
I used 1
tablespoon of
butter instead of coconut
oil and added 15 drops of stevia.
2
tablespoons olive
oil 2
tablespoons unsalted
butter 2 large sweet onions, peeled
and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 pound kale, washed, stemmed,
and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a
tablespoon of olive
oil, for greasing the baking pan
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted
butter 3 cups yellow onion, finely diced 1 red bell pepper, core
and seeds removed, finely diced 1 yellow bell pepper, core
and seeds removed, finely diced 2
tablespoons grape seed
oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3
tablespoons butter 2
tablespoons extra virgin olive
oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt
and pepper to taste
Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut
Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2
tablespoons natural peanut
butter 3
tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F
and grease a baking sheet.
1
tablespoon vegetable
oil (hs note: I used clarified
butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half
and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
1 piece whole wheat bread 1
tablespoon vegan
butter 1 medium sized onion (about 2 cups), chopped 1
tablespoon extra virgin olive
oil 1 - 15 ounce can white beans, drained
and rinsed 3
tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained
and chopped 1/4 cup vegan mozzarella cheese
Place
oil and 2
tablespoons butter in flat, heavy - bottomed skillet
and heat on medium - high until
butter melts.
Combine melted coconut
oil, almond
butter and remaining one
tablespoon of maple syrup in a separate bowl.
4
tablespoons butter 1
tablespoon olive
oil 2-1/2 pounds yellow onions, halved lengthwise
and sliced 1 / 4 - inch thick 1
tablespoon granulated sugar 1
tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1
tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
4 parsnips, peeled, ends trimmed,
and cut into 1/2» thick slices Unsweetened soy milk 1
tablespoon olive
oil 1 small onion, peeled,
and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan
butter 1
tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley
and additional lemon zest
In a large ovenproof saucepan over a medium heat melt one
tablespoon of the
butter and the
oil.
Add the brown sugar, peanut
butter, vinegar, soy sauce, hot sauce, vegetable
oil,
and 1
tablespoon of sesame
oil.
1 + 1/4 cup dates, pitted
and roughly chopped 1/4 cup almond
butter 2
tablespoon maple syrup 1 teaspoon vanilla 1
tablespoon coconut
oil 1/4 teaspoon sea salt 2 - 3
tablespoon unsweetened almond milk
* 2
tablespoons butter * 2
tablespoons olive
oil * 2 leeks, bottom parts only, cleaned well
and coarsely chopped * 2 fat garlic cloves, peeled
and minced * about 6 cups peeled
and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled
and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Add about 2
tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut
butter and a drizzle of toasted sesame
oil.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends
and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive
oil 70g bacon in small cubes 500g round steak in bite sized pieces 1
tablespoon all purpose flour salt
and freshly ground black pepper 1
tablespoon unsalted
butter 2
tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2
tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1
tablespoon vegetable
oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut
Butter Puffins
and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Place the yolks in a large bowl
and add the remaining 2
tablespoons butter,
oil, granulated sugar
and vanilla.
2
tablespoons olive
oil 2
tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2
tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2
tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream
and chopped chives or parsley, for garnish (optional)
Ingredients 1/2 cup sugar (most recipes call for 2 cups) 4
tablespoons cocoa 1 stick
butter 1/2 cup milk (I used Almond) 1 cup peanut
butter (I use all natural no sugar added — just peanuts
and oil.
Remove to a plate
and repeat with the rest of the
butter, 1
tablespoon of
oil,
and the rest of the mushrooms,
and remove them to a plate to cool for a few minutes.
Heat the one
tablespoon of the olive
oil and one
tablespoon of
butter in a medium Dutch oven or heavy sauce pan over high heat.
In a large pot, heat 2
tablespoons of the
butter and the olive
oil over medium - high heat.
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted
and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2
tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2
tablespoons vegetable
oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.