Sentences with phrase «batch in my freezer at»

I recommend having a batch in your freezer at all times.

Puff pastry is so versatile, I love to keep a batch in the freezer at all times.

Not exact matches

There's a reason I only make one batch at a time — because if there are 8 or 10 in the freezer I will eat one a day for the next 8 or 10 days in a row, so if there were, say, 30 or 40 in there... I should probably come up with a healthier scone that will fill me up longer.

We keep good Dufour puff pastry in our freezer and can whip up a batch of cheese straws at a moment's notice.

Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.

I baked a batch at night in order to freeze them for a quick breakfast, and I couldn't resist trying one before I threw them in the freezer, absolutely delicious, eve...

I make a batch at the start of the week and pop «em in the freezer to have on hand.

What's more, you can make a really big batch at once and store individual portions in the freezer for later.

at this point i make them so often, that usually i just double the batch and leave half in the freezer until the need strikes.

It is funny to me how something as simple as making a big batch of pancakes, flash freezing them in the freezer, and then heating them up for a hot breakfast for the kids on a busy school morning makes me feel like I could at least have part of the «supermom» cape.

Make a big batch and keep them in the freezer if you can refrain yourself from eating them all at once because these babies are perfect to keep on hand.

You can either eat the dough raw, freeze in bite - sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

You make a big batch and store them in your freezer (they tend to fall apart more at room temperature).

Christy says, «I make a triple batch of these and freeze leftovers in quart - size freezer bags to use at another meal on a busy day.»

I love making clarified butter (aka ghee) in big batches, then I keep it in the freezer and dig out a tablespoon or two at a time when I need it.

I still have some hanging out in the freezer, even though I made this batch a couple weeks ago, and they still taste as good as they did the day I made them — they don't actually freeze solid, they stay nice and firm, but easy to bite into, and soften up in about a minute at room temperature.

Alternatively, make a double batch and keep the extra loaf in the freezer, wrapped well in plastic wrap and a resealable freezer bag, to be enjoyed at a later time.

But since I'm greedy and want to eat them all to myself, I usually make up a batch of these and keep them in the freezer for a couple of weeks and eat them as a treat at my own leisure.

Also known as twice baked potatoes, Making a batch to store in the freezer helps make for a quick lunch or light dinner along side a soup, salad, or as a side dish that is easy to pull together at a moments notice.

My freezer at any given time has only a few cake scraps from cutting off the tops and swiss or Italian buttercream because those I prefer to make in big batches.

I would almost always have a batch of this whipped up in our freezer, and when he'd get down about that darn ice cream truck I'd remind him that we have homemade chocolate ice cream at home!

I sometimes make a huge batch and store»em in the freezer, but lately we've just been buying them at the store.

It might seem like a lot to put together, but I actually make batches of cauliflower crusts at a time and keep them in the freezer.

And while I was at it, in between rendering all that lard, I blanched and froze some spinach, hung some oregano, and made a bit more garlic scape pesto for the freezer (hopefully to be discovered before it reaches the fate of that last batch).

The great thing about these is that they are the perfect for making in big batches ahead of time, pop them in the freezer and then just pull a couple out at a time.

You can assemble them all at once if there is room in your freezer for two baking sheets, or just make one sheet full at a time, preparing the second batch the next day (that's what I did).

Once enough cells in a line have been generated, they're stored in a deep freezer — and small batches are taken out for frozen shipment to scientists at U-M or other institutions who can use them in their research.

I typically make several batches of this and keep in the refrigerator or freezer for easy meal prep at Thanksgiving or for when I get a pregnancy craving for something with mushrooms in it.

You can also cook large batches of vegetables at the same time and freeze them in small bags, or simply keep plenty of frozen vegetables in your freezer.

I usually make two batches at once and store it in a ziploc bag in the freezer.

I like to make one big batch fresh every year, bake off about half, and then keep the rest in the fridge or freezer ready for impromptu visits from family and friends, of which there seem to be a lot at Christmas!

Ice Cream Maker DAIRY QUEEN GRILL, Lewes, DE (5/2013 to Present) • Check ice cream making equipment to ensure that it is in proper working order • Perform any minor repair on maintenance tasks such as repairing leaks or handling plugging • Set up, operate and tend to equipment to cook, mix and blend ingredients for making ice cream • Handle controls such as valves to adjust operations to make sure that optimum work processes are carried out • Follow recipes to produce ice creams of different flavors and textures • Record each cycle of production and test data for each batch to ensure conformity to standards • Mix and blend ingredients according to specified recipes and check each process to ensure that quality standards are met • Determine mixing sequences by maintaining knowledge of temperature effects • Taste end product to ensure that the taste, texture and quality is according to specified standards • Clean and perform preventative and general maintenance on ice cream making machines • Inspect final product and pack it in appropriate containers • Ascertain that end product is carefully and appropriately stored in freezers • Procure ingredients and make sure that all supplies are available at all times • Handle supplies inventory and ensure that any problems with ice cream making machines or tools is reported properly