Sentences with phrase «in a container until»

You can now stack them in a container until ready to lick / bite / devour!

Keep them stored in there in a container until you're ready to eat!

They wash, dry and put the blackberries in a container until they have enough for a cobbler.

Not exact matches

Hundreds of containers shipped from the U.S. or the Gulf were left stranded in the Pakistani port of Karachi until mid-2012.

Drain and keep refrigerated in a covered glass container until ready to serve.

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, drain out any remaining liquid, if there is any, and store the rice refrigerated in an airtight container until ready to use.

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

Cool completely and store in an air - tight container until you need them.

Store in an airtight container until ready to use — up to six months.

I kept mine in an airtight container in the fridge until I wanted to cook it (which took around 3 minutes)...

Once dough is formed, roll little balls (about 1/4 -1 / 3» big) and store in an airtight container in the fridge until ready to decorate.

I'd highly recommend keeping your sesame ginger salad dressing in a separate small airtight container until you are ready to eat your bowls.

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

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.

Store in a covered container until used.

In a separate, small container, stir together the oil, rice vinegar, ponzu sauce, and ginger until well mixed.

Store in glass containers with lids until needed.

The easiest method is to put all of the ingredients in a mason jar or container with a lid and shake vigorously until well combined.

I just do 1/4 c. flour with 1/4 c. water (more or less) and mix it on the stove for a couple minutes, transfer it to a container and put it in the fridge to harden until I use it.

Serve the ricotta immediately or transfer to an airtight container and place it in the refrigerator until you're ready to serve.

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.

Transfer brigadeiros to miniature cupcake liners and store in an airtight container in the refrigerator until ready to serve.

Just wrap the individually cut bars in plastic wrap or place them in a small container and freeze until it is lunch packing time

If making ahead of time, transfer to an airtight container and store in the refrigerator until ready to use.

Place squash pieces in a glass container with 1/2 inch of water, face down, and microwave until tender - about 6 - 8 minutes.

Combine equal amounts (weight wise) of water and strong, white bread flour in a glass or plastic jar / container (not metal) until you have an even batter.

Transfer the ice cream to a covered container and place in the freezer until completely frozen.

You can use a traditional blender or an immersion blender - if using an immersion blender, place all ingredients in a tall container and blend until creamy.

Or place in glass jar with lid, like a canning jar, or jam jar, and shake vigorously until combined (my preferred method — less cleanup, and its own storage container).

Once firm, store quiche cups in either a freezer storage bag or airtight container and place back in the freezer until ready to bake.

Scrape all the dip into a lidded container and store in the refrigerator until read to serve.

Enjoy or store in an airtight container until ready to consume.

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.

Remove from heat, place in a sealable glass container and refrigerate until ready to use.

Place in the freezer in an airtight container until frozen through.

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

Transfer the Caesar dressing to a small container and store in the refrigerator until ready to serve.

You can store the cloned dry mix in a sealed container for several weeks in a cabinet until you need it.

Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk.

This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time.

Add in the remaining ingredients and blend until totally smooth, scraping down the sides of the container as needed.

(Store leftovers in an airtight container up to 1 week) MAKE THE FRUIT PUREE: Place berries / fruit, juice, honey, and water in a blender or food processor and blend or puree until smooth.

Serve a large scoop on top of each milkshake or store in a sealed container in the refrigerator until ready to use.

In a 2 quart freezer - safe container, stir together the coffee and sugar until the sugar has dissolved completely.

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.

Put in a tupperware container until needed.

Blend the chilled mixture until very smooth (unless you are okay with bits of chia seeds in your ice cream) and transfer to a shallow air tight freezer safe container.

Carefully transfer molds or surface to your freezer and freeze until fat bombs are solid, then pop out and store in a lidded container in your freezer.