Sentences with phrase «left it in the fridge so»

Then I stirred it all up and left it in the fridge so it was ready the next AM (totally a life saver when I woke up and didn't have to hassle with the stove).

If I make this batter the night before, and leave it in the fridge so it's ready to go in the morning, will it still work?

I froze it overnight which made it easy to handle when removing it from the tin and getting the greaseproof paper off, and then I left it in the fridge so by the time I served it was a firm mousse cake, lovely.

The banana will go brown if you leave it in the fridge so I find it's nicest to add it later.

You can bring your picnic lunch (or a few snacks and drinks) and leave it in the fridge so everything stays cold until you are ready to eat!

Not exact matches

I tried leaving them in the fridge overnight and it worked really well but the mixture thickens / dries out a bit so you'll need to add about 2tbsp more milk when you're ready to cook them.

Both the nests and eggs are best made the day before serving, so that they can be left in the fridge overnight to set properly.

It holds it's shape well but it does melt when left out for too long, so it's best stored in the fridge x

The other awesome thing about this is that you can make it the night before and leave it in your fridge to take with you in the morning if you're in a rush, so you can eat a deliciously healthy breakfast and feel energised and awesome all morning without having to prepare or cook anything early in the morning!

Would it not have gotten So moist and soft had I just left it open while chilling in the fridge?

Recipes that call for egg whites then leave me with a bunch of egg yolks that I have not clue what to do with, so they end up sitting in the back of the fridge for months, and by the time I remember them, they've pretty much turned into a jr. high science project.

So, when I had this left over butter cream sitting in the fridge, I couldn't toss it.

I transfer the cream to a glass jar and then leave it in the fridge for a couple of weeks so it can sour.

I found that putting all the bread flat as possible during the soaking period helped a lot, and tilting the pan at different angles over the course of a few hours helps distribute the custard better... and I leave it soak overnight, then pull it out for half an hour or so in the morning to let it soak up some more and get rid of the fridge chill.

Had to put it in the fridge so there was would stuffing left for the squash for tomorrow's dinner.

I don't have the emulsion blender, so tried the shaker cup + leave it in the fridge method and it didn't work.

You will likely have some apple butter mixture left over so you can store it in the fridge for another day.

And because of all the traveling, I know there will be many days where we are trying to just finish off random food in the fridge or pantry so that we don't have to go to the grocery store right before we leave town.

I had some trouble with the crust rolling, as it broke a lot, I left the dough in the fridge without covering it for over an hour and a half, so maybe it dried out and hence all the trouble.

This weeks menu is clean the fridge before leaving in a few days so eats are interesting for sure.

So made the dough but only added around 6 cups of flour as it was getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow nighSo made the dough but only added around 6 cups of flour as it was getting to dry, left it in the fridge overnight, am excited we can not buy decent challah here in Arizona.Have tried several, But i havent found a recipe i like yet so fingers crossed for tomorrow nighso fingers crossed for tomorrow night!

I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting...

(The recipe called for some chopped romaine but I intentionally left it out, so I could store this easy, healthy chopped Greek salad in the fridge for a couple of days without it getting soggy.)

I feel comfortable keeping the unprocessed pear butter for a couple of days, even a week or so, in the fridge, which is what I do when I have a small amount left over from making the pear butter.

Nancy — Mine is pretty firm (I'd say PB - like) even at room temperature (left out after being in the fridge), or about what I've seen in alfajores (it always looks a touch soft to me), so I think you'll be okay using this recipe straight.

i still have a small batch of cacao butter left in the fridge from making raw chocolate so now I know what to do with it!

If you are thinking about making dishes ahead of time so they are ready during the week, you can make this a day ahead and just leave it in the fridge.

So I took some veggies I had in my freezer, a small Russet potato that I had left in the fridge, my favorite red split lentils (which are tiny and easy to digest), tomatoes from the pantry along with organic wild and brown rice, and then I added some simple herbs and spices.

It tastes good the first week or so but gets very starchy tasting if left in the fridge too long, if you don't plan to use alot maybe cut the recipe in 1/2 or 1/4.

She tossed it all together and it was lovely, but there was some left over, so she put a carton of it in my fridge.

So cooked up a mix of what was left in our fridge... yes that kind of night!

At this point I like to put the whole bowl in the fridge so it sets up well, but you can just leave it on the counter until the mixture is completely cool and set.

Last time I made them I didn't have time to roll them into balls so I just left the bowl in the fridge and spoon - ate the mixture all week.

I like to make a big bowl and leave it in the fridge, so I keep the strawberries separately.

It takes minutes to prepare and an hour or so to set in the freezer or can be left to set overnight in the fridge, ready to cut into squares for your children's lunch box.

I'm so glad you like this recipe Jen, and that it works well for your dad:) I've left it in the fridge for two days before and it was still good.

This recipe is so versatile and adaptable to what's left in your fridge.

I noticed chia seeds set faster for me outside, so you could try to leave the pudding outside for a few hours before putting in the fridge.

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.

I found a good recipe for cinnamon rolls - you leave the dough overnight in the fridge so I would make it on Christmas eve and then bake them in the morning for a lovely treat.

So, I currently have a whole bunch of Guinness Beer left in my fridge after making my favorite St. Patrick's Day Cheesecake.

Left them in the fridge too long then had to leave them out for about an hour to soften up so I could roll them.

I tried heating a piece in the microwave but it just turned rubbery so now I just leave a piece to get to room temperature because I can't eat food straight from the fridge.

No matter how long I leave it in the fridge it never separates, and so I use my hand mixer and mix and mix and mix, but it never really gets solid enough, so ends up running down the sides of the cake.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

Every holiday we ate so many black olives out of the fancy dish full chilling in the fridge, there was hardly any left for the holiday dinner table.

-- Turn the oven off after 40 minutes and leave the cheesecake in the oven to cool for abour an hour or so then place the cheesecake in the fridge to cool further.

Hi Elana, I made this pudding using almond milk, as I had about 900 ml in my fridge I needed to use so I left out the water.

When the mix is well combined gently press it together to make a ball of dough, then wrap it in cling film and leave it to rest in the fridge for half an hour or so.

They are very sticky and I left in the fridge overnight and tried to cut them — it turned out to be a sticky gooey mess — they do not cut so nicely and look as pretty as your picture.