| 11. | 8 tablespoons ( 1 stick ) unsalted butter, at room temperature
|
| 12. | Three-quarters cup cold unsalted butter, cut into small pieces
|
| 13. | 1 cup sweet unsalted butter ( 2 sticks at room temperature)
|
| 14. | }cup ( 1 { sticks ) plus 2 tablespoons unsalted butter
|
| 15. | 1 stick ( 1 / 2 cup ) unsalted butter, softened
|
| 16. | 1 cup ( 2 sticks ) unsalted butter, at room temperature
|
| 17. | One-fourth cup unsalted dry-roasted peanuts, coarsely chopped
|
| 18. | 6 quarts unsalted chicken or vegetable stock, or unsalted canned broth
|
| 19. | 6 quarts unsalted chicken or vegetable stock, or unsalted canned broth
|
| 20. | 1 stick plus 1 tablespoon unsalted butter, cut in small pieces
|
