Sentences with phrase «days until ready»

Note: Uncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated for 3 to 4 days until ready to boil.

Not exact matches

We give customers the option of having their order delivered when products are available ($ 3 per delivery) or when the entire order is ready ($ 5.95), which can mean waiting until the next day.

While you're planning your marketing and operations, give some thought to finances and whether you're ready to jump into this venture full - time or would be better off keeping your day job - at least until your new business has some revenue.

An online marketer by day, she's not quite ready to leave her job until she gets funding.

They don't wait on the sidelines forever doing «side projects» until the day when they're ready to start a company.

You have a couple of choices — extend the lock (many lenders will give you a couple of extra days for free, while another two weeks can cost.125 percent to.25 percent of your loan amount), relock for another 15 days (also free), or float your rate until you're ready to close.

«And upon the first day of the week, when the disciples came together to break bread, Paul preached unto them, ready to depart on the morrow; and continued his speech until midnight.»

Can I make the batter ahead of time and keep in the fridge for a day or two until I'm ready to bake them?

Could this dish be assembled completely, then refrigerated until ready to bake the following day?

These can be made ahead of time, refrigerate in an air - tight container for up to 2 days or until you're ready to use them.

If you'd like to make this ahead, store it in your refrigerator for a day or so until you are ready to bake it.

You can even cook the sweet potato a day or so in advance and keep it in the fridge until you're ready to use it.

What you'll really love about these lemon yogurt parfait is that they can be made a day in advance and refrigerated until you're ready to set them out for serving.

Can I prep everything in a bowl and keep it in the fridge until i'm ready to cook it the next day?

The kids have swim team practice most days until 6:15 pm, and the time I have to get dinner ready and feed the family is even shorter than when they're in school.

You can make the puree up to a day in advance and keep it in the fridge until you're ready to make the rest of the casserole.

The dry ingredients and wet ingredients can be prepared earlier in the day or the night before, and kept in separate covered bowls (dry ingredients on the counter, wet ingredients in the fridge) until you are ready to combine everything together and bake.

(If you are planning to use this salad over the coarse of a few days, don't use the avocado until you are ready to eat it, that way it doesn't brown.)

You can even make the sauce a day ahead and store it in your fridge until you are ready to use it.

You can easily make these days before and store in the fridge until you're ready to use.

They're perfect to make ahead for Valentine's Day, as you keep them in the freezer until you're ready to serve them.

Good pie peaches can be difficult to find — I recommend buying some that aren't quite ready for eating and keeping them in a paper bag for a day or two, just until they are a little soft.

Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you're ready to make the tortillas (up to 4 days).

This step can be completed days ahead of time, placed in a sealed container and stored in the refrigerator until ready to proceed with the recipe.

You can even make this a couple days ahead and keep it frozen until you are ready for it.

The mousse can be refrigerated until ready to serve, up to 2 days.

The burger mixture can be prepared up to 2 days ahead and refrigerated airtight until ready to cook.

Allow it to rest for 2 hours on your counter and then refrigerate it until you're ready to use it over the next 7 days.

Next time, I would make them up the day before, then refrigerate until ready to cook.

If you would like to prep it up to 1 day in advance, wait to add the dressing until ready to serve.

Most times, it may be just practicing what you know and doing it day after day, month after month, year after year, like I do with writing this blog twice a week, until I am ready to be a writer.

Assemble this salad early in the day, cover with plastic wrap, and refrigerate until ready to add dressing and serve.

If it is going to take you more than 4 - 5 days to eat the loaf, wrap half of it in a paper towel and store in a freezer bag in the freezer until ready to eat.

It's made by chopping beetroots, adding some salt and water and leaving it to ferment a few days until it's ready for bottling.

Refrigerate until ready to serve, or for up to 3 days.

If you're serving it on a warm day, just keep it in the refrigerator until right before you're ready to serve it.

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.

If you want these to keep a few days, then once they have frozen completely, remove from freezer, wrap each with plastic wrap and return to freezer until ready to use.

Dry the meat in the sun for two days in dry weather and then refrigerate until ready to use.

Serve immediately or transfer to refrigerator until ready to serve, up to 3 days.

Feel free to make the relish a day or two in advance, but be sure not to add the avocado until just before you're ready to serve.

Place it into the fridge overnight turning it over a few times until you are ready to cook (we did 2 days).

To save time and stress, I recommend making the crust and the filling a day in advance and keeping them (separate) in the refrigerator until you're ready to bake the pie.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

(Dressing can be made up to 3 days in advance, cover and refrigerate until ready to use.)

Transfer sauce to an air tight container and refrigerate until ready to use; will keep for up to five days.

Keep refrigerated until ready to serve, up to 1 day.

You can also make these a day ahead and keep them in their pans and covered in cling film until you're ready to serve.

The tomatoes can be roasted up to a day in advance, and stored in an air - tight container in the refrigerator until ready to use.

The dough can be made a day ahead and refrigerated until ready to bake.