Sentences with phrase «more added at each end»

Now that was ocean shipping — there is a little more added at each end.

Not exact matches

Plus, Target adds same - day delivery option at checkout and there is a new startup making high - end cookware more affordable.

In other words, we would be forcing those at the lower end of the earnings ladder to consume even less during their working lives in order to add more dollars to their already decently - funded retirement.

If you've been skeptical of all the crowdfunding buzz, consider this: By the end of 2014, crowdfunding is estimated to add at least 270,000 jobs and inject more than $ 65 billion into the global economy, according to estimates from crowdfunding platform Fundable.

And if you have created the best, your figures will add up at the end of the year, and you'll have more money coming in than going out, and you can employ some accountants to work out the difference between net and gross.»

As such you will at times end up prevaricating to show off your knowledge more than adding value for the reader.

We've added customers for more than three years running, going from 33 million when I started to more than 69 million at the end of Q3 2016.

Employment at technology firms has grown three times faster in New York City than in the rest of the private sector, adding more than 50,000 jobs since the end of the recession in 2010, according to a report by the state comptroller.

Halphen's argument runs like this: (1) by the end of the eighth century, Charlemagne had emerged as master of the West; (2) under these conditions, it was to be expected that a more general title should be added to his collection, to reflect his full power, when local conditions permitted; (3) local conditions in Rome in December, 800, demanded the intervention of an Emperor; and (4) Byzantine imperial power was at that time temporarily disrupted and incapable of intervening in Rome.

«14 He adds,»... we must break once for all with the idea of death as simple destruction of an individual... individuals are eternal realities... «15 Using the illustration of a book he says, «Death is the last page of the last chapter of the book of one's life... «16 And he comments,»... death, like «finis» at the end of a book, no more means the destruction of our earthly reality than the last chapter of a book means the destruction of the book.

To the brief statement at the end of Chapter 4 must now be added more specific analysis.

«People are expecting to see high - end restaurant - quality sushi and people are willing to spend more money for it at the supermarket, but expect better quality,» he adds.

i made this last night, and have just finished it off for lunch, its absolutely delicious, i made a few tweeks, i put the potato in raw, i cut them into cubes, but didn't par boil them, this thickened up the curry nicely, i also added, fresh garlic and coriander at the end with the spinach, it was quite thick today, so i loosened it up with some coconut milk (fresh) it really is so good, i served it with black quinoa, I've also just received your book, can't wait to try out more of recipes, you should be very proud of your self Ella, a beautiful book, and inspiring story x

I added two big handfuls of spinach at the end to add a little more plant power, but it was delicious!

I also like adding some fresh coriander at the beginning and at the end (also the stalks) to add more flavour.

The trick about cooking porridge is adding all the delicious ingredients at the begining so that as the buckwheat groats cook and expand they absorb all the amazing flavours making the final bowl a million times more flavoursome than if you add them at the end.

At the very end, I added a dash of my favorite curry powder and a little more cumin to my tastes.

I also used 1 1/2 cups frozen spinach (add it to the sauce at the end and let it cook for a few more minutes).

So frustrating, ended up tossing most of it in the trash, not manageable at all even after adding a 1/4 cup more flour: /

I also suppose I could have added more sauce to my pasta at the end instead of saving so much for another meal.

Blueberries can be added in the batter at the end, but I usually add other, more delicate berries to each cup, about 4 - 6 berries poked in..

I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.

I did add an 8 oz can of tomato sauce in at the end, because I wanted more sauce for the amount of meat.

I used buckwheat soba noodles instead, added avocado at the end and also added a few more herbs in there (Oregano, Thyme) and used just a hint of marble cheese since I was out of the regular parm.

You can always add more salt at the end, but you can never take it back.

... i did add several more veggies in my version, but the added kimchi at the end elevated the fried rice into something new and exciting!

I make toffee every year so I'm familiar with this process, but just don't feel confident in this outcome as caramel; I also think it tastes more like evaporated milk than caramel... I used salted butter and even added a tad of sea salt at the end to get a more sea salt taste (which didn't come)... do you think using 2 sticks of butter would work?

In the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was set.

One more thing I like to use gojis for: place a handful in a mug of boiling water and drink it as an infusion, with the added fun of eating the plumped up berries at the end!

I did add a few more spices and the lemon at the end really brings a lot of flavor.

I used turkey smoked sausage, didn't change anything but did add two stalks of celery (which I love) with the onions, plus lots more parsley at the end.

Only change I made was added a little more Worcestershire sauce and added a teaspoon of brown sugar at the very end.

Added some chicken thighs (cooked separately) at the end to make it more of a meal.

It was very useful.Some people add milk to make it more soft and sweet.Some people use Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a cup of very clean sand put that in a piece of cloth (at the center).

If I made it again — I think I might add in additional cup or two of miso broth at the end — and parhaps some tiny shrimp — or gyoza dumplings — and make it more of a soup.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

I substituted 1 / 2 - c honey for the sugar, added 2 tsp ancho chili pepper, more pecans, baked at the long end of things, and served with berries.

At the end of 1 hour, taste and add more salt if desired.

At the end, I decided it needed something more, so I added a bit of onion powder, soy sauce and coconut sugar.

i learned: one egg (medium to large), 100g flour (you could go adventurous here and use spelt flour — a native grain to the swabian alb, true spaetzle domain) and a small amount of lukewarm water (which you add at the very end, to see how much you actually need — not more than 125 ml on 4 eggs, so maybe... 1/4 cup per egg?)

I added more sherry vinegar and olive oil at the end to make it a bit «saucier» and served it over arugula and watercress.

(My slow cooker only allows 6 hours on high, so I needed to add more time at the end.)

I ended up adding in more lemon at the very end because I felt it needed it but with that it came out so delicious and yummy.

3 tablespoons peanut oil 1 tablespoons Thai red curry paste 3/4 cup water 1 1/4 cups tamarind soup 1/4 cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4 cup fish sauce 1 teaspoon sriracha Asian chili garlic sauce

I also changed the quantities of some of the ingredients, adding more orange and lemon juice, for instance, to allow for more sauce to spoon over the chicken at the end, and to drizzle over rice or noodles you might like to serve on the side.

You can take this basic lemon chicken recipe and at the end, use about half the amount of lemon and add heavy cream (not half and half or milk) and stir until it thickens and eat it either as a sauce on the side or make a little more and make it a little thinner and use it as pasta sauce.

i added some extra liquid at the end, too, because the flavor was plenty intense and i wanted more broth.

I forgot that I use to add the milk at the end until I found out it's better to put it in at the beginning, cause it makes the chicken more tender.

At the end I just added a little more water to thin it a bit.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.