Have
you ever made a big batch for the week ahead of time?
Have
you ever made a big batch of quinoa and put some in the fridge only to forget about it until 5 days later when it's a little questionable to eat?
The first or second time
I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.
Not exact matches
By any chance have you
ever tried
making a
bigger batch of banana soft serve and just scooping out what you need each day?
Have you
ever wished there was an easy way to scale up your recipe to
make a
bigger batch of dough, or have the right dough ball to fit your pizza stone?