Sentences with phrase «reheat very»

Reheat very carefully.

If all the chocolate doesn't seem melted, reheat very briefly, and keep stirring.

do they reheat very well?

Does it reheat very well?

They reheat very easily in the microwave.

I love casserole - y / gratin - baked dishes because they reheat very well.

Reheat very briefly in the microwave, if desired.

These sausages also reheat very well, so they are my standby make - ahead recipe for parties.

Egg roll in a bowl reheats very well, you can make it in advance and reheat it to enjoy later.

It also reheats very well and tastes great the next day.

Since it reheats very easily, you can make a double batch and enjoy the leftovers for lunch the next day.

Most anything I ever make in the crock pot freezes and reheats very well for easy future meals!

But, I did freeze most of this batch of muffins and they've been reheated very well, even defrosted / warmed inelegantly in the microwave, as we did when we got home famished from the airport at 10:30 Saturday night and were too tired / exhausted for a real dinner!

Try reheating it very gently, stirring slowly all the time until everything has melted.

I will be making this in the future; reheats very well, and I would make this dish for friends in the future for a dinner party (not only can you prep it early in the day, it is a great anchor dish centered around naan, basmati rice, and cucumber - yogurt sauce to tame the heat).

Pakistani Kima is a one - pan delicious pan stir - fry that also reheats very well and makes a great omelett when mixed with eggs.

It will keep in the fridge for a few days and can be reheated very gently, even over a pot of hot (not boiling) water in a bain - marie.

Not exact matches

Just wondered whether you have any advice about how to store things made with brown rice flour... I know you have to be very careful with storing and reheating rice, and wondered whether this was true about rice flour also.

Had to hide some so I could take it for lunch today, was still very good reheated just wasn't as crunchy.

Lastly, if you're just serving this for your family and don't need to keep it very smooth and liquid - y for a long time (like at a party) or can gently reheat it a bit if needed to get back some lava - goodness as it cools, you could also try leaving the oil out altogether.

Be sure to check it and stir it very frequently so it doesn't scorch during reheating.

It works very well as leftovers and reheats beautifully, which makes recipes like this breakfast risotto pure heaven in the colder months.

Quinoa Apple Stuffing is very easy to make, and you can make it ahead of time, freeze, then reheat it for Thanksgiving Day.

Was a very big portion, and reheated wonderfully for lunch at work today.

Since noodles don't take very long to cook, I just cooked them up a day before serving, and reheated the noodles plus mushrooms in the microwave.

I like to reheat slices in a cast iron skillet over very low heat; by the time the top is heated through, the bottom crust is extra crisp.

Roast for another 15 minutes or until the potatoes are crisp and golden brown.If you cooked your brisket ahead of time, you can reheat the shredded brisket in the oven with the potatoes in the last 5 - 10 minutes of cooking time.In a small bowl mix together the chipotle sauce and greek yogurt.Fry or poach the eggs.Divide the hash evenly amongst 4 plates or 2 very hungry ones and top with the eggs.Serve immediately.

I now these are old comments, but... I'm very interested in understanding whether there is any resistant starch in cooked cooled and reheated potatoes, rice and beans.

It means «re - boiled» because it is made first and eaten as is the first day, then reheated with stale bread the second, and on the third if there is any left, it is no longer very liquid and it is heaped on top of bruschetta.

We enjoyed this very much, and while a little wet the first night, when reheated the second night at 400 for about 20 minutes, was even better.

My days can go from very calm to completely hectic, and if there is soup that I can reheat when lunch comes around, then I know I can go on working all day without hearing my stomach talk in another octave.

I reheated the leftovers in a 450 °F oven, cooking a few minutes on each side, and they recrisped up very nicely.

These are best served fresh from the oven, but they also reheat and freeze very well!

It's very easy to make ahead and reheat when you need to serve it.

These are best eaten as soon as they are done, but they are also very good reheated in the oven.

I removed them from the freezer and let it defrost then very quickly reheated it in a hot pan.

• serve at room temperature with cold whipped cream (it's equally delicious slightly reheated and served with ice cream, very convenient really as this is a big tart!)

Reheat over very low heat (or use a double boiler), adding water to the desired consistency.

On very rare occasions we have whole wheat biscuits with a breaded chicken patty or a reheated frozen «omelet» (Egg Beaters) with a quarter slice of American low - fat cheese.

This delicious, autumnal hot soup is very easy to make and stands up well to being prepared in advance and reheated.

I get bored easily, and don't like how reheating can change the texture and taste usually, so * I * don't eat leftovers very often.

Strain out in the morning and drink at room temperature or very gently reheat, storing any remaining infusion in the refrigerator.

However, a few popular foods are an exception from this rule because consuming them reheated could make you very sick.

Reheat the oven to 250 degrees F. Cut the log into thin slices with a very sharp knife and place them cut side down on the same parchment - lined baking sheet.

When the soup is simmering with the orzo is it supposed to be covered or no cover because I made it and it was delis he's and very filling but reheated there was no broth!

It has nothing in particular to say, apart from reheated comments on the nature of friendship (which «Bridesmaids» did much better) and the first half of the film isn't very funny.

Reheat the pan and the remaining 1 1/2 teaspoons oil until very hot.

Reheating is possible once the cream is enveloped with the base, but only very carefully because it will burn.