Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer.

Toast 1 cup pecans in a small non-stick skillet over moderate heat, until golden brown, about 2 minutes.

Heat the remaining teaspoon of olive oil in a large non-stick skillet.

Place a large non-stick skillet over high heat, and add the olive oil.

Melt the butter in a large non-stick skillet over high heat.

Heat the vegetable oil over high heat in a non-stick skillet large enough to hold the chicken pieces in one layer.

Heat the oil in a heavy non-stick skillet over medium-high heat.

Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.

Heat the corn oil in a non-stick skillet large enough to hold the fillets in one layer.

Heat one tablespoon clarified butter in a small non-stick skillet.