Let rest covered in plastic wrap for at least 30 minutes.
Let it rest covered 8 - 9 hours (overnight) Make dough by adding the remaining flour and salt.
Let it rest covered in the fridge for 30 minutes, stirring occasionally, until it reaches a pudding - like consistency.
Let rest covered with foil.
Not exact matches
Just don't
let the
rest of the bible passages provide
cover for the various prejudices of today — including the idea that you are born broken and only get fixed by God if you stoke His ego enough (and do what the thumpers say).
Cover and
let rest in the refrigerator for at least 1 hour or overnight.
Let the dough
rest,
covered with plastic wrap, for about 30 minutes.
Knead the dough for 5 minutes,
cover it and it
let rest for another 5 minutes.
Preshape them into balls and
let rest,
covered, for 30 minutes.
Cover them with a damp tea towel and
let the dough balls
rest for about ten minutes.
Cover and
let rest about 5 minutes, or until fluffy.
Let the kneaded dough
rest in a buttered,
covered bowl for 1 hour.
Spray the top of the dough with cooking spray and
cover with plastic wrap;
let rest 10 minutes until it is puffy.
Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the
rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off,
cover with a lid and
let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coo
let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed /
Let cool / Sauce thickens as it coo
Let cool / Sauce thickens as it cools.
Then shape the dough into a disc,
cover it with plastic wrap, and
let it
rest in the refrigerator for 1 hour, or up to 2 days.
Cover and
let rest for about 20 minutes.
Return to the bowl,
cover and
let rest for 2 hours.
Remove the dough to a floured work surface,
cover, and
let rest for 10 minutes.
Cover each cake layer in plastic wrap and
let rest in the fridge for an hour or up to one day.
The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat,
cover and
let rest for a good hour.
Return to baking sheet and
cover again with damp towel and
let rest 20 minutes.
Cover with plastic and
let rest at room temperature overnight or 8 - 12 hours.
Cover with a clean, damp dishtowel, and
let rest in a warm place until dough doubles in size, about 30 to 35 minutes.
Remove from oven, transfer pork to a serving dish,
cover loosely with foil and
let rest for 10 + minutes before slicing.
Transfer to a platter,
cover with foil and
let rest for 5 minutes.
To make the starter: Mix the starter ingredients together,
cover, and
let rest at room temperature overnight.
Preshape the dough into a ball and
let it
rest,
covered, for 20 minutes.
Punch down dough, roll into ball and
let rest, loosely
covered with plastic wrap or clean kitchen towel, about 10 to 15 minutes.
If the dough does not stretch sufficiently you can
cover it with the damp towel and
let it
rest 5 to 10 minutes before trying again.
Remove to a cutting board,
cover with foil, and
let rest for 10 minutes (keep the grill going).
Drain off excess water,
cover and
let rest for 5 minutes.
Cover and
let rest until dough is doubled in size.
Cover with foil, insulate (I use dish cloths), and
let rest for 15 minutes.
Remove from pan,
cover with foil and
let rest.
Place the rice noodles in a bowl and
cover them with boiling water and
let sit for 5 - 10 minutes until they become soft while you are preparing the
rest.
Preshape into balls and
let rest,
covered, for 30 minutes.
Cover the dough with clingfilm and
let it
rest in a warm, current - free place — the oven with the light on will work wonderfully.
Remove the skillet from heat,
cover with the lid, and
let the chicken
rest, off heat,
covered, until chicken is no longer pink in the center and cooked through.
Cover with oiled plastic wrap, and
let rest for 20 minutes.
Transfer the pork to a cutting board,
cover loosely with aluminum foil and
let rest for about 10 minutes.
Cover the dough ball with a cling film or wet cloth,
let it
rest for 20 - 30 minutes or until slightly risen.
Once you've kneaded the dough,
cover it and
let rest for 1/2 hour.
Put the dough in the form,
cover with cloth, and
let it
rest for about 30 min.
Remove from grill and
let corn
rest on a plate
covered by a kitchen towel.
Loosely
cover dough with plastic wrap or a roomy overturned bowl and
let rest 1 hour.
Remove the rice from heat and
let rest,
covered, for at least 15 minutes, preferably a bit longer.
Roll each wedge into a fairly smooth ball, place them in the bowl,
cover and
let rest at room temperature for about 30 minutes.
Cover with cling wrap and
let it
rest for 5 minutes 6.
Remove from oven or grill,
cover with foil and
let rest for 15 minutes.
Let the dough
rest covered for 30 minutes.