11.   Slowly heat butter until it turns light brown.

n. + butter >>共 76
garlic 10.84%
apple 10.24%
heat 6.63%
nut 4.22%
cow 3.61%
herb 3.61%
truffle 3.01%
lemon 2.41%
basil 2.41%
anchovy 1.81%
heat + n. >>共 307
source 7.25%
loss 6.85%
stress 3.08%
lamp 2.58%
damage 2.28%
oil 2.28%
transfer 2.18%
index 2.09%
coach 1.89%
buildup 1.79%
butter 1.09%
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