Sentences with phrase «get it from freezer»

You can use a microwave to get it from freezer temperature to slightly warm.

With luck they can get it from their freezer (or that of a colleague, in the strategy known as «clone by phone»).

Not exact matches

Our supply chain issues got better, especially after we bought a $ 150,000 freezer as a winner of the Mission Main Street Grant from Chase Bank.

They gave time, treasure, food from the church freezer, and got me through it.

Dear Ella, I did nt get one thing — after you take it out from the freezer, serve only a portion, where do you take it back?

-LSB-...] no food in the fridge when I got back from Chicago so freezer stash to the rescue.

I suggest pausing at this point, and placing the pie and ice cream cartons back in the freezer so they don't get soupy on you from sitting out too long.

Rob suggested steaks but we had just ordered half a steer from Vibrant Farms so steaks would have been a bit ridiculous to get (you should see my freezer).

The meal options I came up with had to be: # 1 things that would be fairly easy to prepare (I wasn't about to take an extra hour on Sunday to make something elaborate), # 2 had to be foods I could easily manipulate the nutritional profile for (ensuring a balance of protein, carbs, and fat), # 3 the food had to store well in the fridge or freezer, # 4 they had to reheat well in either the toaster or microwave OR be eaten cold right from the fridge, and # 5 ideally, they needed to be things she could easily eat in the car on the way to school (remember, it takes us at least 20 minutes with no traffic to get to school so eating in the car gives us even MORE time to sleep lol).

Remove the bottom crust from the freezer and spread the peaches thinly over it; try to get them in an even layer.

This type of «icecream» is great... apart from when you leave it in the freezer too long and you need a chisel and hammer to get it out!!

I'm just getting ready to pull some from the last batch out of the freezer.

Remove the truffle balls from the freezer and get a fork and spoon ready.

As far as Christmas dinner, if I don't get my act together, it's going to be leftovers from the freezer.

I buy mine from Something Better Natural Foods or Country Life and put them directly in the freezer when I get them.

I've got a pre-made whole wheat pie crust from Wegmans in the freezer and some leftover cheddar shreds in the fridge... coincidence?

As I am rushing out the door before work I grab a couple of these from the freezer and by the time I get to my desk they are thawed and ready for me to enjoy!

Do you think I could get a workout from lifting this up and down in repetitions from the freezer to the counter?

From its namesake city website we quote: «Snagging a bag of roasted Pueblo chilies from your freezer is like getting a grab bag from a church festival — you don't know what each Ziploc hoFrom its namesake city website we quote: «Snagging a bag of roasted Pueblo chilies from your freezer is like getting a grab bag from a church festival — you don't know what each Ziploc hofrom your freezer is like getting a grab bag from a church festival — you don't know what each Ziploc hofrom a church festival — you don't know what each Ziploc holds.

(This keeps the ice cream from getting too hard in the freezer.

I mean, the skin alone is the perfect «wrap» to keep them from getting freezer burned.

«Where it used to take us 330 minutes from initial cut of the chicken to getting it into the freezer, today it takes us less than a half - hour,» he adds.

Ditto about sugar helping keep ice cream from getting too rock hard in the freezer.

Now breakfast on the other hand... I've almost always got homemade granola on the counter, homemade bagels in the freezer, or homemade English muffins from time to time also frozen — comes of living in a land were breakfast food is wildly different from my own but placing a high priority on a good start to the day

Remove from the freezer and, if needed, chop into smaller bits and add to your favorite sweet cream ice cream base during the last minute of mixing, and don't let it go too long or it'll get sticky.

When I buy my spinach that I will be using for my green drinks - the minute I get home from the store I place the bag in the freezer.

And even though there's apparently a pumpkin shortage, I've got eight or nine quart - sized freezer bags full of my homemade pumpkin puree from last year, so I'm all set.

I like to store these in the freezer and serve them directly from there as they can get a little messy when at room temperature.

My trips became more and more hurried, until I got fed up one weekend, covered myself from head to toe in long jeans, hoodie and ski mask (in 95 + degree weather), gathered every last tomato, and stuck those suckers in the freezer for later use.

If the mixture is warm (from the squash), put in the freezer for a bit so it gets cold and is easier to form into balls.

I pureed and froze the leftovers from the last time I opened a can of chipotle peppers, this will be the perfect excuse to get that out of the freezer.

We ate it straight from the freezer and still got messy fingers, but no one seemed to mind: — RRB - I have not had traditional fudge in many years, so I can not offer a good comparison in that respect.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

This one fit the bill — spicy, slightly sweet from the pepper jelly, and then the cut of the acid in the orange juice — I could have rounded out the meal by adding fresh broccoli, but it got freezer burned.

So instead of stocking your pantry with packaged snacks, sipping caffeine or energy drinks, or hoping you'll get that mood lift from your afternoon snack, pack your freezer with a batch of these and you'll always have something nutritious (and delicious) on hand.

It helps that, Iceland Foods, from whom I get my freshly frozen freezer staples, stock a whole range of ingredients that are suitable for using in vegan recipes.

So instead of continuing to go down yet another rabbit hole of unwarranted speculation, I got a fudge pop from the freezer and then decided that the fact that I'm even worrying about any of this is an indication that I need to find something more productive to do with my time.

If you ever get to a point where the cookies are not easily releasing from the cookie cutters, simply return the dough to the freezer until it's nice and cold again.

Remember, frozen foods should be put in the freezer section of the refrigerator (or the freezer) as soon as you get home from the shop.

My question is that when you finish the jar you left in the cupboard (let's call it jar A), and it's time to pull out a second jar from the freezer (jar b), how do you get rid of the clumps?

Get seafood from the freezer, or that which has been previously frozen, and it likely will be bland and mushy or break apart easily when cooked.

You can find them in the freezer section of many grocery stores, especially health grocery stores (I get the organic wild blueberries from Trader Joes and love them).

In an effort to make them taste, less, well, frozen, here are five ways to help get the most flavor from our freezer friends!

I like to pop these in the freezer for 20 - 30 minutes just to get them to firm up a bit, and from there you can store them in the fridge.

Remove your dough balls from the freezer and get your station ready.

SoupAddict forgot to do two things: (1) she forgot to put the meat in the freezer when she got home from her half day of work; and (2) she forgot to trim her fingernails.

1/4 teaspoon grated ginger (Tip from Sid: keep ginger root in freezer and use microplane to get fresh grated ginger when a recipe calls for it)

Thankfully, frozen food has gotten a lot better than it was when I was in college, and today you can find everything from prepped and cubed butternut squash to galangal and fresh turmeric in the freezer aisle.

I also did one sauce with Asian pears this year, as well as another where I cooked down some blueberries (they were too old from the freezer — had gotten lost) and then sent them through the food mill before adding them to the apple sauce — all the various flavors are absolutely delicious!

When you get a hankering, all you need to do is toast a slice straight from the freezer and voila!