tablespoon oil

Brown in 4 tablespoons oil, on skin side first, then turn over.

Place 1 tablespoon oil in a small saucepan over low heat.

Heat one and a half tablespoons oil in a large skillet.

Put 1 tablespoon oil in a large, deep skillet, and turn heat to high.

Place in a dish and rub with 1 tablespoon oil.

In a large skillet, heat remaining 2 tablespoons oil until very hot.

Place a large skillet over medium heat, and add 2 tablespoons oil.

Heat 2 tablespoons oil in skillet until it is smoking.

Put about 2 tablespoons oil in a small skillet over medium-high heat.

Add 3 tablespoons oil to skillet used to cook chicken.

Wipe out the skillet, return to the heat and add 1 tablespoon oil.

In a bowl, toss the peppers with 1 tablespoon oil.

Place garlic and 4 tablespoons oil in a small baking dish.

Return the pan to the heat and pour in the remaining 2 tablespoons oil.

Remove from heat, and whisk in the remaining 3 tablespoons oil.

Heat 2 tablespoons oil and add half the chicken to the wok.

Cook peppers in 1 tablespoon oil over high heat until softened.

Add remaining 1 tablespoon oil and when hot, pour in the eggs.

Add 1 tablespoon oil to pan and raise heat to medium-high.

Wipe out the skillet, and add the remaining 2 tablespoons oil.

Return the wok to a high flame with another 1 tbsp oil.

Use 1 tablespoon oil to grease 9-inch square or round pan.

Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish.

Sprinkle with the rosemary, wine and remaining 3 tablespoons oil.

In a stockpot, warm 2 tablespoons oil over medium heat.