Place
mixture in a glass container and press with fingers to create an even flat base.
Not exact matches
Keep the
mixture refrigerated
in an air - tight
glass container to preserve the freshness of the raw dulse and to keep the seeds from going stale.
Place the cheese
mixture into a closed
glass container and store it
in the fridge over night.
Allow the
mixture to steep for several hours, place
in glass containers, and refrigerate.
Combine the cabbage, garlic and pepper
in a
glass container, pour the vinegar
mixture in and cover.
Once
mixture is completely smooth, remove from blender and put
in ramekins or a
glass container and cover tightly.
Place the cheese
mixture into a closed
glass container and store it
in the fridge over night.
This powder should be stored
in a clear
glass container and half a spoon of this
mixture should be consumed each day along with a
glass of warm water.
Stir
in the spices and press down
in your
glass container until the juices come up over the top of the
mixture.
When the
mixture meets your taste requirements, pour or spoon the contents of the bowl into a rectangular
glass container in which you can store the cream «cheese».