Sentences with phrase «jar until ready»

Chill in a glass jar until ready to use.

Not exact matches

I realize that mayonnaise is a scary ingredient in picnic foods, so I like to make the dressing in a mason jar, keep it chilled until I'm ready to serve, and then drizzle it over at the last minute.

Seal the jar and refrigerate until ready to serve, then toss to combine.

Place in a glass jar and refrigerate until ready to use.

Transfer to a small jar or serving bowl, cover and refrigerate until ready to use.

Directions: Whisk everything together in a medium bowl / Adjust salt, pepper and hot sauce to taste / Store in a jar in the fridge until ready to use.

I brought my elephant garlic scapes home and after I washed them, I trimmed the bottoms and placed them in a mason jar filled with a bit of water to keep them fresh until I was ready to use them.

Truth be told, up until last month, I had never even bought a jar of the ready - made stuff.

And same with the barbecue sauce, transfer to a mason jar and save in the fridge until ready to use.

Cover jar; refrigerate until ready to use.

Sterilize your jars by scalding them and then hold them hot until you are ready to fill them.

Let cool on a wire rack until ready to put in a jar or serve to hungry kids eager to taste test.

Mix all ingredients in a bowl, jar or food processor and store in an air - tight container until ready to use.

Keep this «scrub base» in a glass jar with a screw top in your refrigerator until ready to use.

When ready to serve, shake the dressing in a jar until well - combined.

Squeeze in the lemon juice at the end and store sauce in a jar until you're ready to slather it on cheesecake, ice cream, biscuits, etc..

Put lid on jar and refrigerate salad until ready to eat, even overnight.

Transfer remaining dressing to a jar or airtight container and set aside or store in the refrigerator until ready to use.

In a shaker jar with lid, combine AVOCADO OIL, RICE VINEGAR, AGAVE NECTAR, RED CHILI PEPPER FLAKES, and SALT / PEPPER (to taste); shake vigorously until well - combined, chill until ready to use, and shake again before using.

1) Divide the ingredients, from bottom to top, into 4 ramekins or jars in the following order: Granola Greek yoghurt (or soy yoghurt) Blueberry jam Banana slices Baobab powder Honey (or maple syrup) Greek yoghurt (or soy yoghurt Fresh raspberries (or other berries) 2) Refrigerate until ready to eat.

Transfer to a small jar and refrigerate until ready to use.

Meanwhile place all dressing ingredients in a jar with tight - fitting lid; shake to combine; chill until ready to serve.

Place the glass jars in the fridge for at least 15 minutes so that the pudding can thicken, or leave them in the fridge overnight until ready to serve.

Transfer to an airtight jar and store in the fridge until ready to serve.

Serve right away, or store in an airtight glass jar in the fridge until ready to use.

Transfer to jar, and refrigerate until ready to use.

Pour into a small jar and set aside to cool until the cake is ready.

Jam doesn't last long in our house, so I fill clean jars with hot jam, cover them, let them cool, then refrigerate the jam until we're ready to eat it.

Extra jars of the overnight base can be made ahead of time and stored in the refrigerator until ready to use, but make sure to eat within three days of preparing.

I haven't tested how long these will stay frozen once you take them out, but I would think you'd be okay if you got them all in the jars, then froze those until you were ready to take them to wherever they needed to go.

Good, that is, until you read the list of ingredients either on the back of a jar of ready - made lemon curd or even in a traditional recipe.

Store in an airtight jar in the refrigerator until ready to use.

The sauce can be made ahead and stored in an airtight glass jar in the refrigerator until ready to use.

Transfer to a glass bowl or jar, cover and refrigerate until ready to serve.

Place in a resealable glass container (a small mason jar works great) and store in the refrigerator or in a cool, dry pantry until ready to use.

In another bowl or jar, combine OLIVE OIL, LEMON JUICE, HONEY, DIJON, and SALT; whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.

Store in a jar in the refrigerator until ready to use.

To make things easier, you can toss the ingredients in a mason jar, shake it up and store it in the refrigerator until you're ready to serve it.

Put the mixture into a shaker jar and cover tightly until ready to use.

Transfer to an airtight jar and store in the fridge until ready to use.

Transfer to a jar, seal tight, and keep in the fridge until ready to use.

Place the dressing in a lidded jar and refrigerate until ready to use.

Store in an airtight jar with the vanilla pod for a few weeks or until ready to use.

In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla Store frosting in an airtight jar in the refrigerator until ready to use

Transfer to an airtight jar and set aside (or refrigerate) until ready to use.

Once cooled, use to layer in parfaits right away or keep in an airtight jar in the refrigerator until ready to use.

Transfer to a small jar and place in the fridge until the cake is ready to frost.

I will usually combine the ingredients for the dressing in a mason jar, shake it vigorously, refrigerate it, and forget about it until I am ready to dress my salad.

Put the lids on the jars and refrigerate until ready to eat.

Transfer to a small jar and refrigerate until you're ready to assemble the sundaes.