Sentences with phrase «reheating until»

Allowing the sauce to cool completely then slowly reheating until just warmed through will give the sauce a deep, richer flavor.

Some spreads come back just like the original if stirring while reheating until hot or just beginning to boil a little.

Gently reheat until warm before using.

If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary.

Snack on tomato crostini: in the oven, toast whole wheat bread till crusty, then top with tomato sauce, herbs, a little grated cheese, and reheat until the cheese melts.

Snack on tomato crostini: in the oven, toast whole wheat bread till crusty, then top with tomato sauce, herbs, a little grated cheese, and reheat until the cheese melts.

Let sit at room temperature for up to 4 hours or use a microwave safe container to reheat until smooth.

Not exact matches

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more broth or water, stirring, until warm and creamy.

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more almond milk or water, stirring, until warm and creamy.

Bring it out to room temp, and reheat uncovered, 250 degrees F, until warmed through, about 20 minutes

Place the cutlets back in the skillet to reheat and cook about 3 minutes until everything is heated throughout, adding more broth if needed.

Reheat it gently in a toaster oven at 225 degrees until warm and runny.)

He really liked it and it wasn't until we reheated and were snacking away the next day that I mentioned that it wasn't actually made of any cheese.

Reheat every 30 seconds until creamy and hot.

Stuffing can be cooked 1 day in advance and reheated in a 350 degree oven, covered with tinfoil, for 20 minutes or until warm.

Reheat 2 cups stock in a small saucepan over medium - low until warm.

Reheat in the microwave, in 30 - second intervals, until hot.

I've never tried to freeze it before, but I'd bet it would freeze well — just wait to add any coconut milk or cream until reheating time, as that won't freeze quite as well.

To reheat, just allow to thaw in the refrigerator the night before and then reheat in the microwave for about 2 minutes or in a pan until heated through.

To reheat / re-crisp the leftovers, place on a parchment lined baking sheet in 325 oven until hot and crispy.

The potato leek soup can be made up to the cream addition and then reheated, cream stirred in and heated until desired temperature is reached just before serving.

To reheat them, place a rack on a rimmed cookie sheet and warm them in a 350 degree F oven until the breading starts to sizzle.

To reheat, just add a little water in the pan, cover and heat on medium - low temperature until steamy.

To reheat, take right out of the freezer, cover with foil and place into a 350 degree oven until heated through, 20 to 25 minutes.

To reheat, place frozen food (no need to defrost) in a preheated 350 °F oven for 30 minutes or microwave on high for 3 to 4 minutes, or until heated through.

Reheat over medium - high, slowly stirring in cheese until it is incorporated.

Filling can be made in advance and stored in the fridge until ready to eat, just reheat.

Add chicken back to the skillet, add pesto, stir to coat on low - medium heat until the chicken is reheated, 1 or 2 minutes.

Then, when you want to reheat, I would just put the whole thing in a pot and heat on low until it's hot.

To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown.

Reheat the wok and stir - fry the pineapple pieces for about 3 minutes or until heated through and lightly golden; remove from the wok.

To reheat, simply place the sauce in a small saucepan and heat until warm, stirring occasionally.

Best of all, make it ahead, and just reheat in a 350 ˚F oven until bubbling hot before serving.

I've tried to get that crispiness on my slow cooked meat dishes but didn't get there until reheating leftovers the next night, usually on the grill or toaster oven.

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.

And I kind of wing it with the reheat - 350 - 375F until the center is hot.

Reheat the milk in the medium saucepan until warmed, and then gradually pour 1/4 cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling.

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

Reheat the reserved chocolate mixture in the microwave at 50 percent power in 30 - second intervals, until it is spreadable but not hot.

Reheat in a 325 °F oven for 10 - 15 minutes, or until warm, if you plan to serve them later.

Microwave in 1 - minute intervals until warm, or reheat in a pan on stovetop.

To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

Keep warm until ready to serve or reheat if needed.

If you're concerned about that you could prep everything else ahead of time and just add the broccoli when you reheat it the day of serving, and let it simmer for a few minutes until the broccoli is tender.

Reheat bacon fat in skillet til medium - hot, then form small cakes and cook about 4 minutes per side until golden brown.

You can reheat them in a microwave, or put a portion or two in a nonstick pan with a little water in the bottom and on the underside of the lid, and heat covered on medium - low until heated through.

To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Reheat over moderately low heat, stirring constantly, until smooth.