Sentences with phrase «does reheat»

If you like your bacon warm, it does reheat nicely in the microwave.

It does reheat well, once fully baked.

Made this the other day — delicious — and it does reheat the next day, incidentally, added grated parmesan on top.

Does it reheat very well?

Sorry if this is a silly question: If i make a batch of this on Sunday, does it reheat well for breakfasts throughout the week?

How well do these reheat in the microwave (only option at work).

Charlene, I haven't done it, but it did reheat well, so I think it would work, maybe slightly underbake it and don't put the cheese on top.

once you have made in slow cooker, how do you reheat the oatmeal.

How do you reheat the meat for the sandwiches microwave?

How do you reheat these for next day's lunch?

should I freeze (how do I reheat?)

If you freeze this dish, do you reheat it from frozen, or let it thaw?

What temperature and for about how long do I reheat?

If I cook it and then freeze, how do I reheat?

When I do reheat it I just pop it in the microwave for a minute, and it's as good as new.

do they reheat very well?

How long and at what temp do you reheat the burritos after they've been frozen?

I did reheat it in the microwave in single servings and it reheated really well, but I'm not sure how I'd go about reheating the whole thing or how it would look once reheated...

Coach Euphebe is available 24/7 to answer the little questions like «how do I reheat my food?»

Do I reheat it again and cool right?

Not exact matches

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

Just wondering, I know you don't use a microwave but that's the only heating device we have at school so I was wondering if I could bake these the night before and then reheat at school for lunch the next day?

It's also great when I'm starving, get back to my flat and don't have time to spend ages making dinner as I have something nutritious waiting for me that simply requires reheating.

Hi ella, I've just prepared this and was wondering if I can put it in the fridge «unbaked» and then bake in the morning for 20 mins or do I bake it first and then put it in the fridge and reheat in the morning???? (Yum can't wait to try this....

It is cooked food that has been frozen and then reheated that you don't want to freeze again.

How do you recomend thawing and reheating them?

Lastly, if you're just serving this for your family and don't need to keep it very smooth and liquid - y for a long time (like at a party) or can gently reheat it a bit if needed to get back some lava - goodness as it cools, you could also try leaving the oil out altogether.

I am thinking of making this for Thanksgiving - if I make the sauce a day ahead and reheat, then toss with freshly cooked pasta before serving, do you think that would work ok?

Also, how long and at what temp do you think I should I reheat them?

Be sure to check it and stir it very frequently so it doesn't scorch during reheating.

I've made a batch on the weekends to enjoy during the week, or made them for a crowd so that all guests have to do is pop in the toaster once to reheat!

I don't think anything bad would happen; it's more that miso loses a lot of flavor when reheated.

Have you tried reheating them, or does your tribe gobble them up too fast to try?

It's lightly sweetened, full of fiber from the oats and nuts (and squash), reheats well if you don't have crowd, and is full of the flavors and scents of pumpkin pie, Thanksgiving, and fall.

While they are excellent, we have always secretly suspected it is his wife that does all the work, and he just brings them in the pot ready to reheat.

I prefer the texture of regular pasta to brown rice pasta or other gluten free pasta and I find that the gluten - free stuff does not reheat as well as regular pasta.

As do meals that taste great and are easy to reheat the next day.

Not that I intended to but, during one of my cooking tests, I did not add enough water in the pot while reheating food and, before I knew it, the food was scorched.

They do let out some water when you reheat so I would suggest heating on a paper towel!

I followed the recipe to a «T», but skimped on the onion by about a 1/4 cup (the remnant hunk I had in the fridge only went so far), and omitted the ham (didn't miss it all, though I might experiment with some crisped and crumbled prosciutto when I reheat for dinner).

Still, we are trying to reduce wheat so next time will try with a combination of brown and red rice (orzo didn't hold up when dish reheated).

Toaster oven — great for reheating anything that can be done in a conventional oven (keep foods crispy) but with less energy.

What do you think is the best way to reheat the food?

And it freezes beautifully so you don't have to slog through an entire pot of chili — just divvy up the leftovers into smaller, freezer - safe containers so you have an easy reheat and eat option later on down the road.

Do you find that freezing and reheating changes the taste or texture?

Do all of the work before your guests arrive and just reheat in the oven.

Stove top dishes reheat best on the stove and oven - baked dishes do best in the oven.

I did them in advance then just turned out and reheated on a baking tray for 10 mins and they were fine.

What happens to the vitamin content if it is re warmed, frozen and reheated, and how long does it last in the fridge?

Do not pre-cook noodles, they will soften in the liquid and finish cooking when reheated at mealtime.