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The benefits of using cultured butter for searing meat go beyond just the practicality of a higher smoke point. The rich, nuanced flavor of cultured butter adds a depth of taste to the meat that.


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Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Once done, drain the pasta in a colander. In a medium mixing bowl, combine the olive oil, garlic powder, salt, and pepper. Set aside. Butterfly the chicken breasts all the way through, creating 4 even fillets.


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Season the scallops. When ready to cook, preheat a large stainless steel skillet over high heat. Allow it to heat up for at least 3-5 minutes. The pan needs to be large enough so that scallops do not touch in the pan. Meanwhile, season the scallops generously on both sides with Kosher salt. Sear the scallops.


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Preheat the oven to 350°F (180°C.) Grease and line an 8-inch round cake pan with 3-inch high sides or a 9-inch round cake pan with parchment paper. Peel and core the pears and then slice them in ¼-inch slices. Add them to a medium bowl. Toss them with ½ tablespoon of lemon juice.


The Best Pear Butter Recipe You'll Ever Make

History of the Steer. The Golden Steer Steakhouse was founded in 1958. In our infancy, we were a small restaurant with a bar and dining room. Over the years, we have expanded by annexing the neighboring shops and in the '70s by adding in a larger bar with an old Victorian ambiance reminiscent of the Gold Rush era of San Francisco.


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Preheat the oven to 350 degrees F. Prepare a 9×13 inch baking pan by spraying with baking spray. Add the dry cake mix, melted and cooled butter, 2 of the eggs, and teaspoon of the vanilla to a medium bowl. Mix until well combined. Press mixture into prepared baking dish.


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In a large cast-iron skillet, add the vegetable oil and the seasoned chicken, cook on medium to high heat for about 5 minutes on each side.You want the chicken to have a golden sear on it. Once.


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Remove the cover, stir, cover again and cook another 2 to 3 minutes. Sprinkle garlic on top (don't stir just yet), cover the skillet again and cook 3 minutes. Stir well to combine everything together and continue cooking, stirring occasionally (without the cover) until garlic is very fragrant and brussel sprouts reach desired done-ness.


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Season both sides with salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.


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Instructions. Place pears, sugar, all spice and nutmeg into slow cooker and mix. Turn on high and cook for 4 -5 hours, until pear pieces are very soft. Once cooked, cool enough to mix with immersion blender, or pour into regular blender. Blend to desired texture. Add vanilla and lemon juice.


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Turn scallops. Baste with butter sauce for another minute or two until scallops get slightly golden (probably one no more than two minutes) Remove scallops from heat; transfer to a serving dish. Drizzle pan drippings over scallops. Add lemon juice to pan drippings; stir over heat for about 30 seconds. Pour lemon butter drippings over scallops.


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Generously season on both sides with salt and pepper. Use fingers to rub the seasoning into the meat. Add the tablespoon of extra virgin olive oil to the skillet, swirl to coat the pan with the oil. Gently place the steaks into the skillet. Let the meat sear, leaving in place and flipping approximately every 30 seconds.


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The Munich " Weißwurst " or " Weisswurst", (White sausage) is a real Bavarian speciality and was created in Munich by a butcher called Sepp Moser in 1857 by accident. The original recipe, still followed today, consists of veal, bacon, herbs, spices, and a fresh hint of lemon. Bavarian White Sausages are considered to be a breakfast sausage.