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2. Transfer mixture in small batches to food processor.
Cook them in batches to prevent the oil temperature dropping.
It took me six batches to get it right.
Add the meatballs and, working in batches to avoid crowding, cook until browned, about 10 minutes.
3. Transfer the soup in batches to a food processor and process until smooth.
(You may need to do this in batches to prevent overcrowding in the pan).
4. When the oil is very hot, add the patties in batches to the pan.
It was only later they were divided into batches to be more easily murdered.
It took a little tinkering and many, many batches to convert the measures and mistranslations (like yeast for baking powder).
4. Film bottom of skillet with oil and brown rounds on each side again (in batches to avoid crowding).
When cool, transfer the mixture, in small batches, to a clean coffee grinder and pulse until finely ground.
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