Sentences with phrase «mixture in container»

Soak paper towel pieces with mixture in container of choice for a couple of hours.

Move the mixture in a container and garnish with the seeds and chopped chocolates.

Pour the cheese mixture in a container and cover.

- put everything in the blender and puree until smooth - you can the choose to use an ice - cream machine and follow the manufacture's instructions or put the mixture in a container in the freezer.

Place the mixture in a container, seal, and refrigerate for at least three hours or overnight.

Distribute the cashew mixture in the container, smoothing out the top with a spatula, and chill for at least 4 hours, or until fully set.

Put the mixture in a container and keep it in the freezer for 3 - 6 hours.

Not exact matches

I made the entire mixture in my Vitamix (dry container).

Roll the mixture into 12 equal sized balls and place in the fridge for an hour to set, then store in an airtight container in the fridge.

If you can resist not eating the whole mixture then keep the remaining bites in the fridge in a container.

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.

If you keep a mixture of the dry ingredients labeled in airtight containers in the pantry you can throw together dairy - free pancakes in no time.

For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

Stir well and place into popsicle molds, or, if you're feeling particularly lazy, just put the mixture back in the yogurt container with a plastic fork sticking out the top.

After mixture has cooled and hardened, store in an airtight container.

Blend the chilled mixture until very smooth (unless you are okay with bits of chia seeds in your ice cream) and transfer to a shallow air tight freezer safe container.

Scrape mixture into a freezer proof container and put in the freezer for at least 6 hours or overnight.

Once the mixture is completely cooled, store the jam in a sealed container in the refrigerator for up to a month.

In a small container whisk together cold water and cornstarch then whisk into yogurt mixture.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

If you have one, pour into a Pacojet container (the mixture should just come to the «fill here» mark; do not overfill) and place in the freezer for at least 4 hours until frozen solid.

Place the cheese mixture into a closed glass container and store it in the fridge over night.

Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins.

Allow the mixture to steep for several hours, place in glass containers, and refrigerate.

Store the mixture in an airtight container.

Combine the cooked pasta with the lentil mixture in a large serving container and toss gently.

Transfer the mixture in batches to the container of a food processor or blender and puree until smooth.

Make the nut mixture and store on parchment paper in a ssmall airtight container or wrap in a loose bag of foil.

Allow mixture to cool at room temperature and place in covered container.

Alternatively, the mixture can be transferred to 4 containers or jars before placing it in the fridge, ready for the next morning.

... except that you can also layer the mixture into a freezer - safe container, swirl in some graham cracker crumbs, and have No - Churn Key Lime Pie Ice Cream.

Shape the mixture firmly into walnut sized balls with your hands and then store them in an airtight container lined with baking paper in the fridge.

Transfer the mixture to a 2 - quart lidded container, smooth the top, cover tightly and place in the freezer for at least 4 hours and up to one month (or longer).

In a blender container combine cooked onion mixture, tomatoes, basil leaves, salt and 1 cup of the water.

Coat the top of the marshmallow mixture (while still in the container) generously with the spiced powdered sugar.

feed it again, this time equal weights of flour and water, say, 1 # of each... mixture should be nice and bubbly by the next morning... if not, feed it equal amounts again and let sit overnight in a covered container.

If you don't have an ice cream maker, transfer mixture to a freezer safe container and place in the freezer.

Pour the mixture into an air - tight container and allow to cool before placing in the fridge to fully set.

Put the rest of the pumpkin mixture in a sealed container and eat it as a dip for the pretzels over the next week or so.

1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix sugar and cooking oil together till the mixture is light and fluffy, and add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed container

Place mixture in the size container that you want your bars to be shaped, length wise and height wise.

Put the blender container in the refrigerator for 10 minutes — just until the mixture is starting to thicken a bit.

If the mixture starts solidifying in the container, simply reheat it on low until it returns to liquid.

Place the remaining cherry mixture in an airtight container; cover and chill.

The olive oil is mixed in and the whole mixture is scooped into a container with a flexible spatula.

Combine the potato dice, lentils, and skillet mixture in a serving container.

Stir in the zest, then pour the mixture into an air - tight container and keep chilled for at least an hour, to thicken.

Then stir again and store the mixture in a sealed container in the fridge overnight or for at least 4 hours.

You could also prep the mixture and freeze in an airtight container not a baking dish and then once thawed just press into the pan with breadcrumbs on the side or parchment paper.

I packed up a mixture of olive oil, balsamic vinegar, Dijon mustard and pink Himalayan salt in a separate leak - proof container to drizzle on when ready to eat.