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Fluff the rice, cover, and allow it to completely cool before refrigerating.
Once cooked, mash the cherries with a potato masher, stir through the lemon juice and serve hot or set aside to cool before refrigerating.
Let leftovers cool before refrigerating.
Leave to cool before refrigerating until needed.
Berries, however, should not be washed before refrigerating.
I say we should let the food cool down closer to room temperature before refrigerating it.
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You can make the rolls the night before, then refrigerate them until morning, baking them just in time for breakfast.
You can bake it a day ahead of time; let it cool before covering and refrigerating, then reheat, covered with aluminum foil, at 250 degrees for 20 minutes just before serving.
Let cool before serving or refrigerating.
Pour it over the cherries (it's fine if they're not completely submerged), and cool completely before capping and refrigerating.
Along with ensuring that the stuffing reaches 165 degrees, which cooks can check by placing a thermometer into the center of stuffing deep inside the turkey's cavity, the USDA also recommends stuffing turkeys loosely, letting the turkey rest for 20 minutes before serving and refrigerating leftover turkey and stuffing within two hours after cooking.
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