This recipe makes two generous servings or three lighter meals.
China is currently the largest market, eating over 40 billion servings a year.
Using them in a risotto saves time, I find, because you don’t need the quantities necessary for individual servings.
Sühring serves up a tasting menu of either nine or twelve servings, both of which modernize traditional German dishes.
(You can keep this dressing for up to a week – it makes enough for five servings.)
A designated scoop is much easier to use and produces perfectly round servings that are more aesthetically pleasing.
(All will yield enough sauce for 4 servings of noodles or 6 to 8 servings of tortellini or ravioli.)
On its website, Rastelli's offers various proteins made up of 12 to 24 servings of steak, chicken, shrimp, salmon, and more.
Filtron suggests a dilution ratio of 6 parts water to 1 part concentrate, which is enough for about 32 7-ounce servings of cold brew.
Today, instant-ramen consumption in the US is over 4.5 billion servings per year and over 100 billion servings globally.
Meanwhile, the regular OXO makes at least 24 ounces of concentrate (and we’ve gotten as much as 33 ounces), yielding about 12 to 16 servings.
One diet involved at least two daily servings of meat – mostly red – and one meant at least two daily servings of plant-based meat.
They found a small but significant association between eating two servings of meat, including poultry, per week and an increased risk of cardiovascular disease.
The menu included gougères ($3.50 for twelve), ravioli ($8 for four servings), and vichyssoise ($4 with onions, $6 with leeks, for four servings).
Based on six servings, each portion provides 361 kcal, 17g protein, 36g carbohydrate (of which 10g sugars), 15g fat (of which 6g saturates), 7g fibre and 0.7g salt.
Even so, by 2018 only twelve per cent of Americans ate the recommended two servings of fruit daily, and only nine per cent ate three servings of vegetables.
But as we discussed the flavours of the spread (a subtle hint of mayonnaise paired with tasty chocolate chunks and a lasting aftertaste), we found ourselves going back for multiple servings.
Department of Agriculture recommends that we eat two to four servings of fruit per day or that the National Cancer Institute has recommended a minimum of five servings of fruits and vegetables per day.
Food and drink portion sizes in supermarkets and restaurants have increased in recent years, and there’s evidence that we’re also eating bigger servings at home too – this may be contributing to the rise in being overweight and even obesity among young children.
She also advises sticking to drinking water throughout the day, "eating 8-11 servings of green leafy vegetables per day," choosing healthy fats (like avocado or wild salmon), and eating only one to two servings of fruit per day due to the sugar content.
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