Sentences with phrase «refrigerate up to a day»

Pie can be made, cooled, covered, and refrigerated up to a day in advance.

The pumpkin can be stuffed (except for the cream, save that until right before roasting) and refrigerated up to a day in advance.

Not exact matches

I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best stock on earth

Keep refrigerated for up to 3 days.

Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months.

Refrigerate the dough at least one hour or up to two days (or freeze).

Separate half the mixture and set aside in a bowl, refrigerating until preparation of continued recipes (this will keep undressed in the refrigerator for up to 5 days).

If it sticks around longer than ten minutes, you can refrigerate it for up to three days, but honestly, it won't make it that long.

Set aside 4 of the schnitzels for your next recipe such as Schnitzel wraps below first allowing to cool to room temperature then placing into a sealed container and refrigerating for up to 3 days.

These can be made ahead of time, refrigerate in an air - tight container for up to 2 days or until you're ready to use them.

Any extra pesto will keep refrigerated for 4 days and frozen for up to a month.

(Squash can be roasted up to 5 days ahead and kept refrigerated.

Carefully remove the ramekins from the water bath and let cool for 20 minutes, then refrigerate for at least 3 hours or up to 4 days.

The pastry can be made in advance: keep airtight and refrigerated for up to 5 days or freeze for up to 2 months (thaw in the fridge for 24 hours prior to use).

Directions: Wash lemons, then blanch them in boiling water for 5 minutes / Drain / Cut each lemon into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)

They can be refrigerated for up to two days and easily reheat on the stove or in the oven.

(You can refrigerate the other half for up to 3 days — just roll it into a ball and wrap in plastic wrap.)

Cover tightly and refrigerate until firm, 3 hours (or up to 2 days).

Refrigerate the pastry for at least 30 minutes or up to 2 days to allow the puff to chill and relax.

Cover cookie dough balls with plastic wrap and refrigerate for at least 2 hours (or chill in the freezer for 20 minutes) up to 5 days.

Pour over the pork in the plastic bag, seal tightly removing as much air as possible and refrigerate for 2 hours but preferably overnight, up to as many days up to it's expiration date.

(If you want, you can do this ahead and refrigerate the puree for up to 2 days.)

The pastry cream can be refrigerated for up to 3 days.

Use immediately or refrigerate the vinaigrette for up to 5 days.

Refrigerate until cold and firm, about one hour or up to two days.

Place the cookie dough in an air - tight container and refrigerate overnight or up to 3 days.

Just put it in an oven - safe dish, sprinkle the top with Parmesan cheese, cover and refrigerate for up to a day / overnight.

Wrap dough in plastic wrap, and refrigerate for at least 10 minutes or up to 2 days.

You can shred it as soon as it cools and refrigerate it for up to four days so that it's ready to go for weeknight meals; or you can refrigerate whole pieces and shred them as you need them, which keeps the meat a little juicier.

Serve warm or at room temperature, or refrigerate for up to a day.

Eat immediately or refrigerate, well covered, for up to 3 days.

Refrigerate the meat and broth separately in airtight containers for up to 4 days.

Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment or saran wrap, and refrigerate until firm (at least one hour), or up to 3 days.

If making in advance, double wrap in plastic wrap (unfrosted) and store in the fridge for up to 5 days (but this cake is really best served without refrigerating).

making the dough ahead of time: If you need to make your dough ahead of time (earlier in the day) it can be refrigerated after step 4 (placing it in a bowl and covering it) and then taken out of the fridge to warm up about an hour before you'll be using it.

You can bake the dish and store refrigerated up to 1 day in advance, however.

I would say up to 2 days is the maximum time you should marinate refrigerated, otherwise the chicken may soak up too much of the mixture and start to spoil.

You could probably refrigerate it (before you roll it) for up to two days and freeze it (wrapped well) for a month.

Dipping sauce can be refrigerated for up to 5 days.

(Can be covered and refrigerated for up to 2 days.)

Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Cover and refrigerate overnight or up to two days.

We love having it for dinner as well Don't tell anyone, but I have successfully refrigerated the batter up to 4 days, though I add the onions and tempering just before making adai.

Refrigerate leftover chicken in a covered container for up to 3 days, then cut the chicken into strips and roll up with the salsa in whole wheat tortillas or large lettuce leaves.

Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30 - 60 minutes, or up to two days).

Storage: For best taste, cover with plastic wrap or place in plastic zip - top bag - store at room temperature for 1 - 2 days, refrigerate for up to 1 week, or freeze for up to 1 month.

Cover and refrigerate for at least 1 hour or up to 3 days.

Serve warm or at room temperature, or refrigerate for up to 3 days and serve cold.

Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.