Sentences with phrase «thaw well»

When using frozen berries in recipes that do not require cooking, thaw well and drain prior to using.

Side note: I have two allergic to PB so I hope soy butter and / or sunflower seed butter freeze and thaw well.

They thaw well when stored in the fridge overnight!

Maybe cookies that will freeze & thaw well?

Do you think this dressing would freeze / thaw well in little individual serving containers?

Not exact matches

If it's still good after thawing, you can refreeze it.

Once thawed, poultry and seafood will stay good for 1 - 2 days.

So, despite the better - than - expected results, Raytheon sold off by 15 % primarily due to «thawing international tensions» with North Korea.

But even a diplomatic thaw is good for South Korean business — and will reduce the tail risk of a catastrophic conflict.

I pulled out the frozen ones today and I just thought I'd let you know that they freeze and thaw very well

Today, Lipari offers a variety of frozen dough, as well as thaw and sell items, icings and fillings, and an assortment of bakery bases, mixes and muffin batters.

Glad to hear they taste better after frozen / thawed.

If you're serving a baked good, like brownies, you can make it several days in advance, freeze, and set out to thaw the morning of the big day.

1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting

15 ounces low fat ricotta cheese 2 cups part - skim mozzarella cheese, shredded (divided) 1/2 cup Parmesan cheese, shredded (divided) 1 egg, lightly beaten 1 (16 - ounce) bag frozen spinach, thawed, chopped and drained well 3 - 4 garlic cloves, grated or minced 2 teaspoons Italian herb seasoning Salt and pepper to taste 1 (25 - ounce) jar pasta sauce 9 to 12 no - boil uncooked lasagna noodles

After over 3 months in the freezer, I just thawed them in the fridge overnight and they're as good as fresh, if not better, really!

I try to throw some frozen, thawed fruit on there for good measure.

12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan

FYI — when you freeze bananas and then let them thaw, they create the best banana liqueur ever!

1/2 cup quinoa, rinsed well 1/2 cup fresh or thawed frozen corn 1/4 cup chunky salsa 15 - oz.

Rice Krispie Treats freeze so well and thaw to room temperature in just a few minutes.

another thing I learned was coconut — try some dry unsweetened, or better yet, fresh grated or thawed, frozen fresh grated (chewier than the dry one) in your banana bread — it is to die for!

Once the cheesecake is thawed, it's best to keep refrigerated until serving.

You can also let them thaw in the fridge a few hours before and simply heat as well.

Schug does freeze and defrost well; I often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.

Do they freeze well without losing anything in the «thaw.»

Blanching is sometimes necessary before freezing fruits or vegetables for better quality products when they are thawed.

We find this is a good way to use our frozen chicken breast, without thawing, but fresh works well too.

For the artichokes, use either well - drained canned artichoke hearts (not the marinated type), or frozen ones that you have thawed and drained.

I just wrapped mine in parchment and stuck it in the freezer and pulled them out this morning to let thaw in the fridge all day and they came out really well again.

Use a name brand (these are most often vegan, though it doesn't hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw out — not less, and ideally, not much more.

For Best Results: Thaw wings, then use a paper towel to remove excess moisture from the surface of the wings.

They held up well and were still delicious and chewy when thawed.

I had to thaw frozen strawberries and they still turned out very good.

It works well to place the frozen berries in the fridge overnight to thaw.

Do you think these would be good to freeze and then thaw and bake?

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Working on a good non-stick surface, roll out your thawed puff pastry dough and cut one sheet into four, equal squares.

It's best to use the fresher raviolis found in the refrigerated section, but you can also use frozen raviolis; you just have to let them thaw first before breading them.

Some people use frozen, but the food safety authorities say that thawed is best.

Bacteria can grow quickly, so it's best to be safe and take the time to thaw it the correct way, even though it takes longer.

After thawing them in the refrigerator, I dried them well with paper towels, seasoned them with a dry BBQ rub, and seared them on all sides in a little oil in a very hot skillet.

(Leftovers, once frozen and thawed, were fantastic too — as good as fresh!)

Bread is best the day you make it, but it can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before serving).

Or, you could always make individual servings, freeze and thaw when a warm dessert sounds good.

Instead of baking the crust first, I have found that it has a better consistency for my quiche if baked from frozen (or just slightly thawed - as in the time it takes you to mix the fillings and fill).

It's really watery after thawing, but as long as you dry it out in a towel, it's usually good to go.

* I kept the pastry in the freezer (well wrapped in plastic) for 1 week; thawed it in the fridge overnight before using — it worked perfectly.

To better ensure uniform texture upon thawing, spread the berries out on a cookie sheet or baking pan, place in the freezer until frozen, then put the berries in a sealed plastic bag or sealed container for storage in the freezer.

I have mentioned before that my cake bases freeze extremely well and taste just as fresh when thawed.