alt, dijon mustard, garlic, olive oil and mix well. Take this
n bread machine.
Add water, honey, Barley Malt,butter and oil.
Heat half of both the butter and oil in a frying pan
Mix flour, salt, sugar, and baking powder in one bowl.
Mix eggs & milk in another.
Slowly combine together. Making sure to not get clumps.
Once smooth, stir in butter and oil.
Heat skillet to medium heat.
Lightly coat skillet with butter stick.
Using 1/3 Cup measuring cup, pour batter onto skillet and spread to thin even layer.
Once edges brown and bubbles stop. Turn.
Cook until edge brown again.
Spread desired toppings. Roll.Serve.
our room temperature coconut oil and canola oil to a blender. (You
NOTES: You MUST use butter or oil; margarine will not work.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
ven roasting.
Making the butter:
Combine the almonds and
ver medium heat melt the butter/oil. Add the onions and salt
Place shea butter, coconut oil, and argan oil in top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from heat and let cool slightly but not solidify, about 5 minutes.
Pour shea butter mixture into a food processor or blender; blend on high speed until smooth. Add aloe vera juice slowly, blending until creamy, 3 to 5 minutes. Add essential oil and vitamin E oil and blend until well incorporated.
an and shape according to recipe directions. Cover dough, let stand
ollows: Peel onions, heat butter and oil in a medium pan and
ized bowl, mix together softened butter, sage, thyme and parsley until
boil spaghetti in salted water.
coat bottom of large skillet or wok (i use a wok) with olive oil.
add minced garlic.
heat over medium high until hot.
add chicken.
sprinkle on italian seasoning, poultry seasoning, and salt.
cook through, stirring chicken frequently.
when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.
mixing bowl. (The original recipe called for cottage cheese, but
salt, soy sauce, and olive oil. Stir thoroughly. This makes enough
preheat 5 tablespoons of butter and oil over medium heat until hot
inute.
Add melted butter or canola oil. Stir well with a
cceptable in this recipe.
Heat the butter and oil in a Dutch
remaining vinegar, sugar and butter or oil.
Over high heat, bring