Sentences with phrase «in fridge for use»

We usually roast sweet potatoes, peppers, and whatever else we have on hand and then simply store them in the fridge for use throughout the week — you can heat them up, dress them up, and add them to almost any dish — cutting down on prep time and cook time on a busy weeknight!

Keep a container in the fridge for use.

Now, you can store your own breast milk in a fridge for another use by pumping your milk into some storage bags and keep them freeze.

If you like this, it's useful to occasionally just fry up a mess of onions and peppers and keep it in the fridge for use on various sandwiches, omelettes, and whatever else.

Store the leftovers in a jar in the fridge for another use.

FOR THE FETA: Drain tofu and cut in half - store unused half in the fridge for another use.

Slice the meat thinly and pour some of the sauce over the top, serving the extra on the side, or store it in the fridge for another use.

Not exact matches

Critical thinking is one of the better habits I picked up in higher education, along with an awareness of my own ignorance, an appreciation for the humanities, and the ability to cook an entire meal using only a hot pot and the expired contents of a communal fridge.

First, never run up debts for consumption (if you need a new fridge, simply save for a while and then buy it, but don't use a credit, in order to get the money for the fridge).

Or we get a terrific deal on a perfect, used pastry fridge only to weep in frustration as the fridge, too big for the entranceway of the restaurant, languishes in the street — until better, bigger movers arrive with tools, and rescue the fridge from the elements and we finally get it inside (the staff at our neighbour's incredible ramen restaurant, applauded in support).

I would say just half the recipe and use half a mango and half an avocado, as it won't keep that well in the fridge for more than 24 hours.

Thought Jess might like to know that I have made a similar recipe to the chocolate mousse using avocado and it kept well for a number of days covered in the fridge.

If you shake it up before using it should be fine for a few days in the fridge.

For the milk, I used light coconut milk because I somehow always seem to have 3 or more open and half - empty cans / containers of that in my fridge.

After I added all the goods, I used my hands and mashed it up real well, then I rolled them and put them in the fridge for about 15 mins.

At this stage, you can store them in the fridge and use for later to prepare parathas after thawing to room temperature.

The glaze was heavenly... it actually made twice as much as I needed for one loaf, but I scraped out every bit of leftover and stuck it in the fridge to use on something else... maybe pancakes!!

In both cases, chill that liquid in the fridge for a few hours before using for a smoother hummuIn both cases, chill that liquid in the fridge for a few hours before using for a smoother hummuin the fridge for a few hours before using for a smoother hummus.

For years I have been using Creamers instead of water when I cook!!!! I Love Coffee Mate, and I have two in my fridge at this moment!!!

Remove from the heat, pour into a jar once it has cooled, and place (covered with a tight lid) in the fridge for at least 1 hour before using.

I have white miso in my fridge for over a year now and I have never used it.

I have definitely let more than one zucchini die in my fridge while waiting for an inspiration to use it, but not so with this one!

Let cool before using, and store in the fridge for up to a week.

I had some homemade rhubarb jam from last summer in the fridge and I used it up here to make room for this year's coming preserves stash.

I'd been wanting to whip up a batch of date syrup to use as an alternative sweetener for a while now, and we always have fresh parsley and mint in the fridge.

You can save it for a week in the fridge to use in your favorite recipes.

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.

The pastry can be made in advance: keep airtight and refrigerated for up to 5 days or freeze for up to 2 months (thaw in the fridge for 24 hours prior to use).

Use or continue to store in an airtight jar in the fridge for up to two weeks.

Sprinkle them with chopped pecans (if using) and place in the fridge to firm up for 20 - 30 minutes.

you can make batches of this and keep the cloves in the fridge in the oil they were cooked in, so they are ready for use whenever.

The jam can also be frozen for up to 3 months; thaw in the fridge before using.

I've never gone months myself and, with all these yummy recipes for leftover buttermilk, I'm not sure how they are even keeping buttermilk in their fridge for months without using it up!

If you are not using the dough that day, wrap it tightly in plastic and store in the fridge for up to 5 days or in the freezer for up to 3 months.

First, you need to use a food processor to blend the ingredients, and second, the patties need to chill in the fridge for a bit before you cook them (that key tip is from America's Test Kitchen via The Frugal Girl).

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever.

Keep in fridge until ready for use.

I use it right after I make almond milk, though sometimes I also store the pulp in a glass jar in the fridge for a day or 2 and that works just as well: --RRB-

Make ahead: The dough can be made, covered, and stored in the fridge for up to 1 day before using.

Notes: I made «buttermilk» using whole milk mixed with vinegar and allowed to sit for 10 minutes in the fridge.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

The only problem is, I use them for one meal and then they get left in the fridge and they go off.

I had a nice red cabbage in the fridge, so it didn't take long for my brain to jump to using it as the dressing for coleslaw.

Aran as you used the french meringue method for your shells after filling them do you let your macarons sit in the fridge or at room temperature and for how long will they remain a little bit crispy outside?

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.

I keep a jar of bacon fat in my fridge, and I figured I might as well just use it for this, but I'm not sure how much I should use.

Lunch was a super random assortment of things I was trying to use up in the fridge that I packed for lunch.

For some of them, I did the same thing I did last year, where I had a layer of cupcake, then ice cream (sorbet in this case), then frosting (again, I used up some coconut cream cheese frosting I had in the fridge).

And it comes at exactly the right time as I've been trawling the internet for uses for the big bunch of spinach in my fridge.

You'll love using these year round for storing leftovers in the fridge, batter, etc..