Sentences with phrase «cool until ready»

Remove from heat and let cool until ready to use.

Remove from heat and allow to cool until ready to serve.

Remove from oven and let cool until ready to handle.

Let cool until ready to serve.

Strain and cool until ready to marinate.

Remove from heat and allow to cool until ready to use in recipe.

Remove from the oven and cool until ready to handle.

Once brown, take off heat and pour into a heat - proof bowl to let cool until ready to use.

If using a springform pan simply remove the sides and cool until ready to remove the bottom.

Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.

Scrape the the dip into the jar, store in the fridge / cooler until ready to use.

Keep food that is to be served outside in a travel cooler until ready to serve.

Not exact matches

Let cool and store refrigerated in an airtight container, until ready to use.

Let cool and keep refrigerated in an airtight container until ready to make the enchiladas.

Once cooked, remove the vegetables from the oven, let them cool, and store refrigerated in an air - tight container until ready to use.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Transfer to a smaller bowl and refrigerate until your cake is completely cool and ready to frost.

Keep cool until you're ready to use.

Allow the shells to cool completely on the parchment paper, then peel off and store in an airtight container, layered between wax paper, at room temperature or in the freezer (NOT the fridge) until you are ready to fill them.

Allow to cool completely, then portion into 4 covered containers and refrigerate until ready to use.

Once fully cooled, store the crepes in an airtight container / ziploc with a paper towel until ready to assemble the cake.

This will keep them cool and moist until you are ready to steam.

Let cool and transfer into a container to keep refrigerated until ready to use.

Let simmer for 25 - 30 minutes, whisking occasionally, and then transfer to a bowl until ready to use (it will thicken as it cools, which is why you should do this at the beginning).

Cool completely, chop, and freeze until ready to mix into the ice cream.

If you want to make this ahead of time, let it cool, then refrigerate until you're ready to use.

Simply cool to room temperature, then cover and refrigerate until ready to use.

Remove from oven and let cool for 2 hours, then move to the fridge, uncovered, and let set for another 3 hours or until you're ready to serve.

Cool to room temperature or chill in refrigerator until ready to serve.

Just chill the baked, cooled cake until you're ready to serve then decorate with the cream + fruit and EAT!

Let cool on a wire rack until ready to put in a jar or serve to hungry kids eager to taste test.

Remove cinnamon stick and cool the jam in refrigerator until ready to serve.

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Put in a bowl of cool water with lemon juice until you're ready to cook.

Let chicken cool and separate into 1 cup increments, place in freezer bags and freeze until you are ready to use it.

Place frosting in a patry bag and apply to completely cooled cake (s), If you choose to wait to frost them, then refrigerate frosting until ready to use.

Preheat oven to 200 degrees celsius Grease baking tray or ceramic roasting pan Mix together spinach, eggs, and garlic in a bowl Season with salt and pepper Spoon mixture into prepared pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from pan Wrap slices in freezer wrap and freeze until ready to use

Directions: Heat olive oil, add bread crumbs and sauté until golden and crispy, 3 — 5 minutes / Cool / When ready to serve, toss with parsley, lemon zest and all but 1 T vinaigrette / Reserve 1 T vinaigrette for drizzling over fish when serving.

Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve.

Cake may be frosted once cool or wrapped and frozen until ready to use.

Cool completely on a wire rack then chill until ready to serve.

Do ahead tip: Allow roasted sweet potatoes to cool then store in the refrigerator, in a covered container or wrapped in foil, until ready to use.

You could also bake them for 4 - 6 minutes, let them cool and then store them in the freezer until ready to bake completely.

Once cooled, the eggs can be refrigerated until ready to use.

Cover the cooled pastry cream and place it in the refrigerator for at least an hour or until ready to use.

Serve at room temperature or chill until ready to serve cooled.

Store the cheese mixture in the refrigerator with the cooked sausage and veggie mixture (once cooled), until you are ready to stuff the calzones.

As soon as the potatoes are cool enough to handle, cut them in half lengthways, scoop out the insides (leave in a separate bowl) and leave them in the fridge until you're ready to eat.

Let the beef fat cool to room temperature then chill until ready to use.

Cool to room temperature and store in fridge until ready to serve.