Sentences with phrase «bowl in the fridge for»

Place bowl in the fridge for at least 30 minutes to let the flavors combine.

If you've got time stick the bowl in the fridge for an hour to firm up and help you shape the kofte.

Cover and set the bowl in the fridge for an hour.

After you've cut it into the flour mixture, place the bowl in the fridge for 15 minutes before adding the vegan milk as usual.

2: After you cut in the butter, put the bowl in the fridge for 10 or 15 minutes before whisking in the milk.

If it appears soupy, place the mixer bowl in the fridge for 10 to 15 minutes, then mix until smooth.

Oh, and for those that say they are too thin, put the bowl in the fridge for a bit till they firm up.

Place bowl in the fridge for 15 - 20 minutes.

Mix together until combined, then place the bowl in the fridge for 20 - 30 minutes.

Place the bowl in the fridge for about 15 minutes.

Place the bowl in the fridge for about 1 hour to chill.

Place the bowl in the fridge for 45 - minutes - 1 hour.

I've read cashews should only be soaked 6 - 7 hours (I've only done it a few times but I have some soaking now too), but then once they're drained I've been able to keep them in a bowl in the fridge for a few days without going bad.

Either place the bowl in the fridge for 15 minutes or freezer for 5 minutes until you can see it start to set around the edges.

I set the bowl in the fridge for 5 minutes, then tried beating it again.

Place the bowl in the fridge for half an hour to chill before rolling.

After making the dough pop the bowl in the fridge for 20 minutes, then use your scoop to form cookies.

Place the glass bowl in the fridge for 25 - 30 minutes, or until the mixture has thickened and cooled but isn't so hard that you can't easily push a finger into it.

Put the bowl in the fridge for about 1 hour, until the mixture hardens.

Place the bowl in the fridge for a few hours, or overnight.

Place the bowl in the fridge for about 15 minutes.

Chill this bowl in your fridge for about 25 minutes.

2 Gently knead into a ball and put bowl in the fridge for 1 - 2 hours.Preheat oven to 325.

Not exact matches

The recipe I saw online and I followed is: put half a cup of dates in a bowl with half a cup of water and leave it covered in the fridge for 24h stirring it whenever you remember.

I don't have a particularly strong food processor but it still managed to whip this into a smooth mousse consistency... I was practically licking the bowl clean while I waited for it to chill in the fridge..

Some fault the high sugar content of traditional cereals in a market that has become more health conscious, while other blame millennials for being too lazy to get a bowl out of the cupboard and milk from the fridge.

Cover the bowl and place it in the back of your fridge (where it's really cold) and chill for 30 minutes.

Wrap the bowl in plastic and transfer it to the fridge for 4 - 5 hours, or overnight, until very cold.

Cover the bowl with some cling film or a plate and let it sit in the fridge for at least 1 hour or even better overnight.

I'll pick out a grain, usually quinoa, and I'll make a huge bowl of it to store in the fridge; this forms the basis of my meals for the week ahead.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiFor the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookifor about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookieIn a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiein saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookiein the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookifor an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookifor 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Put the bowl in the fridge and let it cool for several hours or over night.

Cover the bowl with plastic wrap and place it in the fridge for at least 45 minutes.

For the compote, right after you make the oats, simply place frozen strawberry halves in a small cup or bowl and put them in the fridge overnight with the mug of oats.

Pour this into a bowl and put it in the fridge to cool for approximately 2 hours.

I can make a big bowl of it and keep it in the fridge for a few days.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

For the peanut dressing place all ingredients into a bowl, and whisk together until completely smooth and combined; use immediately, or keep in a covered container in fridge until ready to use.

To remove the liquid, place the peeled eggplants in the fridge in a covered bowl for 6 to 8 hours (or overnight).

A giant bowl of this salad comes together in just a few minutes, and can keep in the fridge for a week or so.

Pour into a bowl, stir in the peppermint extract, and chill in the fridge for at least 2 hours, or until cold.

Since I put up the batter at 8 am for the next day I covered the bowl snugly and let it proof over night in the fridge.

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best.

You can also spoon the frosting into serving bowls or glasses to serve it as gelatin dessert and let the dessert set in the fridge for an hour or two.

2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 15 minutes prior to mixing into the dough

Cover the medium bowl and chill in the fridge for at least 4 hours or overnight.

Mix all the ingredients in a bowl, and chill in the fridge for at least half an hour

Posted by libby in breakfast & brunch, cooking for two, eat out of the fridge / pantry, gluten free, healthy choices, love to cook, lunch bowls, vegetarian

I had to let the custard sit in my fridge overnight (as opposed to just 4 hours), as I needed time for the ice cream maker bowl to refreeze after having made the basil ice cream.

The next day, rinse all the salt water off the veggies, add them to a large jar, combine some oregano and oil in a bowl, pour it over the veggies in the jar and let it sit in the fridge for a couple days (at least two).