Heat 3 tablespoons oil in a 5-quart sauté pan or a wide saucepan.

Pour beer into a wide saucepan large enough to hold clams in one layer.

Strain through a fine sieve and place in a clean, wide saucepan.

In a large wide saucepan, combine pears with remaining ingredients.

In a wide saucepan, combine cranberry juice and 1 cup sugar.

Place a heavy, wide saucepan over medium heat, and add oil.

Heat the butter and oil in a large wide saucepan.

Line a large, wide, deep saucepan with foil and add the rice mixture.

Heat one stick of butter in a wide saucepan over low heat.

In a wide saucepan, combine butter, sugar and lemon juice.