Sentences with phrase «lots of batches»

We only had a small oven and one baking tray so we cooked lots of batches.

When she couldn't keep down any food we made her lots of batches of «pear pudding,» the only thing she could keep down.

Even though their Pesto Cream Pasta is also worth a mention and I did made a lot of batch after coming home and have shared a recipe with you too....

Finally, after a lot of batches of caramel, I tried the «traditional» candy method I read as a kid — put the sugar in a large pot, cover it, and cook until brown.

I've made a lot of batches with your method, and they all worked, and I loved the sauce.

Unfortunately, as it goes when recipe testing, a lot of those batches were fails.

Unfortunately, as it goes when recipe testing, a lot of those batches were fails.

I made a lot of batch - cooked grain - free curries and stews.

Next up for Lexis is a hybrid «to essentially take a lot of the batch - processed features from Law, put those into Early Data Analyzer, and then web - enable it,» according to Joshua Rosenberg, the company's senior director of strategy for litigation tools in Austin.

Not exact matches

High - end bakeries are «focused on small batches, local suppliers, seasonal ingredients, and lots of creativity when it comes to flavors and combinations,» she says.

«A lot of people drank European brandy, but a blight in Europe caused brandy batches to go bad,» Dye said.

While Fredette's job isn't always glamorous (it involves frequent meetings with the company's marketing and consumer research departments), more than 50 % of his time is spent in the kitchen, where he experiments with flavor pairings, makes ingredients, develops recipes, mixes test batches, and yes — eats a lot of ice cream.

«They buy a lot of close - outs, they buy wine and spirits and unusual items in small batches, and then they romance the hell out of them in their brochures.»

However, after ignoring a lot of the demand for transaction batching and SegWit for the reason that latter's launch in August 2017, it appears as if the exchanges are lastly taking consumer suggestions rather more severely.

It's focused one everyday day eating, from simple weekday suppers (that really do take ten minutes) to big batch meals (that you can make for lots of people in one pot or freeze for simple ready meals), work / on - the - go meals and of course some sweet treats.

The Tanakh's book of Job tries to address that with a farcical story where Job is fine with a new batch of family and lots of money.

Book two is all about batch cooking, with quick and easy meals for people on - the - go using lots of easily available ingredients — you can pre-order the book now on Amazon.

«Contrarily, if you're a salsa manufacturer making a base batch of 1,000 gallons, there are multiple lots of raw ingredients such as tomatoes and peppers mixed in a vat,» he notes.

«A lot of people can use a blender and blend ingredients, but you have to make sure the distribution of ingredients within each batch is accurate,» Stelzer explains.

My first batch of sweet potato brownies is in the oven now... The mix was a lot sticker than the one in your video and I had to make sure I process the sweet potatoes with the dates really well to make it nice and caramelly.

The company's industry - specific ERP solution meets the critical needs of food and beverage manufacturers by managing recipes and formulas, effectively sizing and scaling batches, tracking lot information, providing access to real - time inventory and financial information, and regulating quality control processes.

However, I tend to make very small balls (whopper size) so I can eat more and get a lot out of the batch.

Made a batch of these, seemed to make Lots so again Ive frozen them, tasted a couple this morning and they are BRILLIANT!

There are lots of weekday suppers, speedy breakfasts, packed lunches, meals you can make big batches of to freeze and of course some delicious sweet treats as well!

We've had lots of early starts and busy days running around from meeting to meeting and these have been a total saviour — I make a big batch at the weekend and then grab a few as I run out the door in the morning to keep me going.

just because I'm often recipe testing or cooking for lots of people, but I think a midrange one would be super useful especially if you're not often making massive batches of stuff x

It's A LOT of sausage, but the ratio to peppers and onions will be the same even if you are making a smaller batch.

Whilst I don't use a lot of sugar I don't actively avoid it either (although I use coconut sugar most of the time) but I shall give this a try when I next do some baking, or maybe in my next batch of iced tea!

You could also put them in tacos, in a soup, as a side dish... one batch can be used for several very different meals throughout the week, saving you lots of time, money, and effort.

it is pretty labor intensive but was one of best batches of chili that I've made, and I've made a lot of chili.

Hi, I've tried this twice now — in my first batch one tray (baked in a fan oven) was perfect, smooth slightly shiny top, nice foot etc) but the second tray booked in a conventional oven had a lot of «crackers» which had peaked in the middle.

So I made a second batch and used a 2.5 inch circle and added a touch of milk to the top layer to help make it stick and it worked a lot better.

however, my next batch, all trays had lots of peaked, cracked macarons.

a lot of people are asking about substitutions — when it comes to syrup, I believe that agave syrup is slightly sweeter than maple, but it really would depend on the batch; so ymmv depending on how sweet you like things to be.

I must admit, it took 3 batches to perfect the recipe (and a lot of huffs and puffs) but it was really worth it.

I used to make lots of cookies around the holidays, but I found myself tasting a few too many from all the batches of cookies.

I don't like having lots of desserts left over so a smaller batch is perfect for me.

A lot of the recipes you see on my blog are created in batches, meaning on my days off from work, I will whip up anywhere from three to six different recipes and photograph them.

Then I'll roast up lots of veggies and make a large batch of hummus («cos hummus is life) and then they go into lock - tight containers and I use them all week.

I made up a whole batch of these sweet potato muffins for him in advance, along with a lot of other portable snacks.

I learned this method awhile back and bought a large batch of the same beans you first did, on Amazon, to make lots for Christmas gifts last year.

You also have a lot of helpful advice and recipes that focus on batch cooking.

Our first batch of apricots just ripened a couple weeks ago, which meant that a lot of apricots needed to be consumed quickly, as they seem to go from barely ripe to overly ripe in the blink of an eye.

This batch makes a lot of muffins so don't forget to freeze those which you won't eat right away.

So I made a lot of half batches.

Make a large batch, divide the dough and mix in different nuts and fruits to make a whole lot of different cookies.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I've made multiple batches and it's always turned out perfect and there are a lot of comments above from people who have made it with great success.

I do a lot of one ingredient caramel (just sugar) sauce to coat the pans where I bake condensed milk custard pudding, using the «dry» method... very easy when you get used to it and after you burnt a batch of it.

This is one reason we make a small batch, so there are not lots of leftovers in case the green scares people.