Put the pudding in a large bowl and
refrigerate until chilled.
Let the cake cool to room temperature, then cover and
refrigerate until chilled.
Cover and
refrigerate until chilled, then scrape off and discard fat.
Cover bowl with plastic wrap pressed directly onto the surface of the cream and
refrigerate until chilled.
Refrigerate until chilled, about 30 minutes.
Refrigerate until chilled, then remove basil stems and process in an ice cream maker according to manufacturer's directions.
Press a sheet of plastic wrap onto the surface of the curd and
refrigerate until chilled.
Cover batter and
refrigerate until chilled, at least 1 hour but preferably overnight.
Press a sheet of plastic wrap directly onto the surface and
refrigerate until chilled.
Roll the edges in chopped pecans and
refrigerate until chilled, at least 1 hour.
Cover the cheesecake and
refrigerate it until chilled, at least 4 hours.
Refrigerate until chilled, about 30 minutes, before baking.
Stir in sugar / water mixture; cover and
refrigerate until chilled.
Refrigerate until chilled and set, about 1 hour.
Once cool,
refrigerate until chilled.
Wrap each in plastic wrap;
refrigerate until chilled, about 30 minutes.
Scoop the mixture into 4 small serving glasses and
refrigerate until chilled.
Serve at once at room temperature, or cover and
refrigerate until chilled.
Stir into yogurt and
refrigerate until chilled.
Remove from heat, place in the bowl with the cooked sausage, cover, and
refrigerate until chilled.
Cover and
refrigerate until chilled.
Transfer the mixture to a container and
refrigerate until chilled and ready to serve.
Wrap tightly in plastic wrap and
refrigerate until chilled, 45 minutes - 1 hour.
Steep hibiscus flowers in hot water for 5 - 7 minutes, then drain tea and
refrigerate until chilled.
Put the pineapple in a bowl and
refrigerate until chilled.
Spoon into your bowls and
refrigerate until chilled.
Refrigerate until chilled, about 1 hour.
Transfer the ginger paste to a small bowl, cover with plastic wrap and
refrigerate until chilled.
Allow to cool completely, then press a piece of plastic wrap against the surface and
refrigerate until chilled.
Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and
refrigerate until chilled, about 2 hours.
Refrigerate until chilled, at least 3 hours.
Transfer the dough to a baking sheet and
refrigerate until chilled.
Transfer the dough to an oiled bowl, cover with plastic wrap and
refrigerate until chilled and slightly risen, at least 2 hours or overnight.
To serve cold,
refrigerate until chilled.
Strain the juice through a fine strainer into a bowl and
refrigerate until chilled.
Let cool completely and
refrigerate until chilled.
Refrigerate until chilled, 1 - 2 hours.
Place the tots in a single layer on a parchment - paper - lined baking sheet and
refrigerate until chilled, about 1 hour.
Once cooled to room temperature, cover and
refrigerate until chilled.
Press plastic wrap onto the surface of the curd and
refrigerate until chilled, at least an hour or up to a day.
Transfer the maple mixture to a small bowl and
refrigerate until chilled.