Not exact matches
This doesn't make a
huge batch of guacamole so if you're trying to serve more than a
few people, you should definitely double it.
Thanks Michelle, I actually cooked up a
batch of onion and coriander soup based on your recipe with a
few alterations; I didn't use butter (you just have to prolong the initial cooking time) and instead of the croutons / cheese I added a stonking
huge amount of fresh coriander leaf chopped up and ate it with some lovely salt - crusted bread.
They freeze well too if you want to make a
huge batch and defrost a
few at a time.
I typically make a
huge batch for the freezer and package them in groups of 6 (enough for a
few days in each bag).
Every Sunday night I make a
huge batch of soup to keep me going for a
few days.
We enjoyed this so much (with 1/2 cherry, 1/2 chopped green tomatoes, cause that's what we had) that we made a
huge batch of the filling a
few days later and tossed it with pasta (there might have been bacon and smoked paprika involed... I deny nothing).
The purpose of freezing a
few batches for a week or more, and testing them for this soapy smell or taste is to avoid the need to discard a
huge reserve of frozen milk.
Because you can make a pot in just a
few hours, you can make it as needed rather than making
huge batches and freezing large quantities.
If I can make a
few large
batches of meals and snacks to last the week then I know it'll lead to less impulse snacking and less wasted groceries which is a
huge bonus!
I make a
huge batch of chicken liver with bacon and shallots every week and have homemade kraut a
few times a day.
I would love to make a
huge batch and break out a
few at a time to indulge!
For some reason I woke up and wanted to redecorate, then reorganize the house for our new fun finds and then made
huge batch of chicken noodle soup for a
few brand new mommies in my life.
During the blizzard a
few weeks ago we made a
huge batch of white bean...
I'm a
huge fan of meal prep and making a
few batches of snacks at once to last all week.