Ingredients
2 tbsp Butter
2 tbsp Olive oil
1 medium onion, sliced
1 Salt, pepper, garlic and onion powder, crushed red pepper
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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melt butter and olive oil in a medium pan on med-high heat. add onions and squash and seasonings and stir fry til tender but crisp still. add cabbage and stir fry a few minutes longer. turn off heat and cover. make a pot of rice. 1 1/2 cups rice and 3 cups water with a dap of butter and a pinch of salt. bring it all to a boil, turn the heat to low and cover pot and cook for 5 minutes. don't remove lid for 5-10 minutes. serve squash over rice.