1.   Heat medium saute pan on high heat, add olive oil, then shallot.

2.   Heat remaining oil in a medium nonstick saute pan.

3.   Heat a medium saute pan.

4.   Heat the olive oil in a medium saute pan over moderate heat.

5.   Heat the oil in medium saute pan over medium-high heat.

6.   In a medium saute pan over medium heat, warm brandy and cranberries.

7.   In a medium saute pan, melt the butter and combine with the olive oil.

8.   In a medium saute pan over medium heat, melt two tablespoons butter, add leeks and saute five to seven minutes or until softened, stirring occasionally.

9.   In a medium saute pan, heat oil over medium-high heat until hot but not smoking.

10.   Melt the butter in a medium saute pan over medium-high heat.