Put the crushed tortilla topping
into a small freezer bag and the cheese substitute in another, bundling the bags with the pan.
Not exact matches
She moved
into a
small entrepreneurship community called the Cube, and acquired a 25 - cubic - foot
freezer that could fit exactly five kegs.
Roll the mix
into small balls, place these in the
freezer for an hour or so to set and then store in the fridge.
I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a
small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough
into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the
freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!
I told her that I had a
small ziplock bag in my
freezer containing three balls of cookie dough that she could have but she would have to bake them
into cookies.
Pour the coconut oil
into a
small, baking paper lined bowl or cup and place
into the
freezer until set.
Pour the contents of one jar of tomato sauce
into a 9 «x12» baking dish and a little less than half of the other jar
into a
small 5 «x7»
freezer and oven safe dish.
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.
You can make this convenient by measuring out
small quantities
into an ice cube tray, placing it in a plastic
freezer bag and freezing it.
Load filling
into a piping bag or zip - top
freezer bag and snip off a
small corner.
Dollop
small tablespoons of the peanut butter mixture
into each cup, Spread it out till its barely touching the sides of the paper case Place in the
freezer for 15 minutes.
If rolling the dough out, divide
into 2
small pieces, wrap in plastic wrap and refrigerate about 30 minutes (or place in the
freezer for about 10 minutes).
When ready, cut the brownies
into small, 1 / 2 - inch chunks and store them in the
freezer until ready to use.
Remove the cake balls from the
freezer and insert a lollypop stick or
small appetizer - length skewer
into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball).
I save myself using a lot of
small bags by doing your method, steaming then flash freezing them on a piece of parchment paper laid out across the whole
freezer, the rounds shouldnt touch when freezing, after 2 hours flip and wait another hour, they will be able to be packed
into a big gallon bag and the rounds wont stick together, works for shredded uncooked zucchini too.
Or, put
small odds and ends of bread — saved in the
freezer until there's enough to work with —
into a food processor or blender, process for a few moments.
Place in the
freezer for 1 hour to firm up and then cut
into small squares.
Roll the mixture
into small balls and place on a plate covered in parchment paper in the
freezer to firm up.
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.
After washing your lemoms, cut them
into round slices, then half those slices (removing the seeds) and lay them on
small baking sheets and cover them tightly and flash freeze them in your
freezer.
Roll the dough
into small balls, freeze them in the
freezer on a plated lined with parchment paper for about 10 minutes.
You can freeze them and then put them
into smaller containers in the
freezer.
Enjoy straight away or allow to cool and portion
into smaller containers ready for the
freezer.
Cut
into small squares and store in an air - tight container in refrigerator or
freezer.
Scrape the melted butter and browned bits
into small bowl and chill until solidified (about half an hour in the
freezer, an hour or so in the fridge).
Once the mixture is mostly air bubble - free, pour it
into your popsicle mold, top with raspberries (you'll want to break them
into smaller pieces) and cacao nibs, assemble sticks, then transfer the mold to the
freezer for at least 12 hours (although 24 hours is best).
During these colder months of the year, when I'm cooking a different pot of soup each week, I portion the left overs
into small individual serves and have them on hand in the
freezer for when I need good food fast.
Save approximately 2 - 3 tablespoons of the white filling and place
into a piping bag fitted with a
small round tip; pour the remaining amount over the chilled, prepared crust and place in
freezer.
Remove your blue mixture from the
freezer and pour
into a
small plastic baggy.
Roll the cookie dough
into small balls and place on a glass or stainless steel cookie sheet and place in the
freezer until firm.
Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil
into a
small bowl and place in the
freezer until set and then proceed).
Press crust
into a 10 inch springform pan (or
smaller for a taller cake) and pop it in the fridge or
freezer while you make the filling.
Chilled dough in the
freezer for about an hour and (using wet hands) rolled the dough
into very
small balls, placed on parchment paper lined cookie sheets and flattened slightly.
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1
small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced
into 1 / 2 - inch cubes (best to chill cubes in the
freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
Pour contents
into a 8 x 12 ″, or similarly sized, pan / Carefully place in a secure, level spot in the
freezer / Freeze for 1 — 2 hours / Remove from
freezer and scrape, smash and stir mixture with a fork, breaking
into small icey bits / Return to the
freezer and repeat this process three more times, every 30 minutes / Granita should be done at this point, coarse bits of ice, about like a snow cone / Place granita in container, cover and freeze until ready to use.
Transfer the frosting mixture to a
small mixing bowl and place
into the fridge or
freezer to firm up for 5 minutes.
Spoon the mix
into chocolate moulds or
small muffin cases until they are half full, then place the moulds in the
freezer for about an hour to set.
Particularly if you're freezing it in a
small freezer bag, you can just snap a bit off and throw it
into your soup or braise while it's cooking.
I cut these
into super
small squares and store them in my
freezer for «a little something sweet» after dinner, but you can also create your own Cocoa Crunch Bars like I did in the photos.
and let it cool in the fridge or
freezer, then cut or score it and break it up
into smaller sizes.
I simply added a
small amount of kool - aid mixed with water to my goo (cornflour (cornstarch) and water), then carefully poured the mixture
into shaped ice cube trays before leaving in the
freezer for a few hours.
Portion the drink
into small, lidded cups, then stash them in the
freezer.
So I finally forced myself to make entire batches of some of my kids» favorite dishes just for school lunch, then I divided the cooled food
into small containers and put them in the
freezer.
So what I usually do is that after 2 - 4 hours, I divide the batch
into smaller single - serving containers and put it back in the
freezer.
I keep a few bars of 80 % + dark chocolate in the
freezer, break up about a quarter bar, then toss it
into a
small bowl with a handful of raw almonds and 2 - 3 pinches of sea salt, preferably the mind - blowingly good Aztecan sea salt.
Then pour your jello mixture
into small jars or a larger container, and place it in the fridge to set for at least 2 - 3 hours (or you can pop it in the
freezer if you're impatient!).
If you're not a canner, the excess can also go
into the
freezer in
small jars for you to remove and use up -LSB-...]
Remove caramels from
freezer, and cut
into 12
small squares.
Blend everything in your food processor, then line a
small baking pan with parchment paper and spread nut / date mixture out Pour melted chocolate on top to form an even layer Put them in the
freezer for 15 minutes Take out and cut them
into bars
So this morning I made a big batch of my alkalizing green super juice, divided them
into smaller portions and popped a week worth of morning juice in the
freezer.