I did this the night before, it set up overnight, and then in the morning I remelted
it in a warm oven until it was smooth once again (I put it in the cold oven, turned it on to 225, and by the time it was fully preheated the chocolate was almost perfectly melted.
Turn off the heat and keep
in the warm oven until you are ready to assemble the nachos.
Combine all the ingredients in a bowl, mix well, and place
in a warm oven until serving time.
Hold
in a warm oven until ready to serve.
I hold my sterilized jars
in a warm oven until I need them.
Let the second sides cook for 20 - 30 seconds before removing and placing on a plate lined with paper towels to absorb the excess moisture, or if you're making a big batch for guests and you want to keep the pancakes warm ahead of time,
in a warm oven until they arrive and you are ready to serve.
Not exact matches
1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add
warm water bit by bit
until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake
in oven at 175 deg cel (medium heat for gas
ovens) for 20 -30 minutes or
until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Cover them, keeping them
warm in a low
oven until ready to use.
Reheat it gently
in a toaster
oven at 225 degrees
until warm and runny.)
Repeat
until all of the batter is used, keeping the pancakes
warm either on a plate beneath a towel or
in a 200 F
oven.
Meanwhile, toast tortillas
in a toaster
oven until slightly charred and
warmed through, about 3 - 4 minutes.
Place the baking dish
in the center of the preheated
oven, and bake for 25 to 30 minutes, or
until the top of the dish is a
warm brown bubbling gooey mess.
Stuffing can be cooked 1 day
in advance and reheated
in a 350 degree
oven, covered with tinfoil, for 20 minutes or
until warm.
Transfer the pancakes to the baking sheet or
oven safe platter; place
in the
oven to keep
warm until serving.
While the chicken is cooking,
warm some corn tortillas
in a separate
oven (or wait
until the chicken's done)...
Preheat
oven to 400 degrees F. Mix together the two sauces
in a medium saucepan and heat gently
until warmed through.
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough
until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a pan
until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated
oven at 180 — 200 deg cel for around 20 to 25 minutes (or
until the crust is golden brown)
To reheat them, place a rack on a rimmed cookie sheet and
warm them
in a 350 degree F
oven until the breading starts to sizzle.
Hold
warm in oven until ready to serve.
If making
in advance, heat them
in a 350F
oven until warm and crisp, about 5 minutes.
To rewarm, simple place
in a toaster, 1/2 waffle at a time to toast (I needed two rounds of normal «bread» toasting, about 5 minutes)-- or toast
in a 350 degree
oven until browned and
warm through.
Serve as you go (you can really only make one at a time but they only take 2 - 3 minutes each), or keep
warm on a baking sheet
in the
oven, with
oven turned on to approximately 200 degrees,
until all are done.
Press crumb mixture into a 9» pie pan, and bake
in preheated
oven for for 8 to 10 minutes, or
until warm, fragrant and lightly toasted.
I usually just let mine sit
until they
warm up, but I've also tossed them
in the toaster
oven to kind of quicken the process.
Clear tempered - glass lids let you see food while it's cooking and are
oven safe, so you can finish covered dishes
in the
oven or keep them
warm until ready to serve
Let your pancakes rest
in the
oven on «
warm» on a paper towel lined plate
until all batches are complete.
Let the dough rise
in the
warm oven for about 2 hours
until it has doubled
in size.
This isn't a lets - put - it -
in - the -
oven - to - get -
warm situation, it is a bake -
until - the - edges - become - crispy - and - the - surface - is - glazed - and - sticky - with - sauce situation.
Stack the crepes on a plate and keep
in a low temperature
oven, or
warming drawing,
until all the crepes are cooked.
I like to keep the pancakes
warm in the
oven until they are all done.
Roast the almonds
in the
oven for 10 - 15 mins
until warm to touch — this helps release the oils.
Reheat
in a 325 °F
oven for 10 - 15 minutes, or
until warm, if you plan to serve them later.
Repeat
until all of the latkes are cooked (you can place the cooked ones
in the
oven at 200 to keep them
warm while cooking).
Serve straight away, or keep
warm in the
oven until ready to serve.
Cook medallions, covered, about two to three minutes per side or to an internal temperature of 145 degrees F. Remove medallions from grill, tent with foil, and keep
warm in a low
oven until service.
Bake
in the center of a
warm oven for 13 - 15 minutes, or
until a cake tester inserted into the center comes out clean.
Keep covered and bake
in a 350 °F
oven until warmed through, 25 — 30 minutes.
Place the french toast
in a baking tray and leave
in the
oven until serving to keep
warm while the other slices cook.
If you don't have a dehydrator, you can place the nuts
in an
oven warmed to 118F and turn occasionally
until thoroughly dry and crisp.
That way when you're ready to eat, you simply put it
in the
oven and bake at 250 for 15 minutes or so
until everything is nice and
warm and melted again.
If your squash is still
warm, simply place
in oven under the broiler for 5 - 7 minutes or
until the quinoa starts to brown on top.
(NOTE: Cooked pancakes can be kept
warm on a sheet pan
in a 200 F
oven until ready to serve.)
If you don't have a microwave I recommend leaving it out at room temperature
until it gets almost to room temperature, then
warming the rest of the way
in the
oven if you prefer it slightly
warm.
If both the squashes and rice mixture are still
warm, you can serve as is, but if need be, you can arrange
in a roasting pan or on a baking sheet, cover with foil, and
warm in a 350º F.
oven until piping hot, just before serving.
Blini may sit
in a
warm oven (200F)
until ready to serve.
Wrap the tortillas
in foil and keep
warm in an
oven until needed.
Remove to a plate and keep
warm in the
oven or under a tea towel
until you've made all the pancakes.
Keep pancakes
warm in a 200F
oven until ready to serve.
Rewarm
in microwave, if necessary, or cover and keep
warm in the
oven until ready to serve.
Keep pancakes
warm in a preheated 200 F
oven until all pancakes are cooked.