refrigerate *

Refrigerate for at least 112 hours, or up to 2 days.

Refrigerate at least 30 minutes, and up to 24 hours.

Refrigerate for at least 15 minutes or up to 1 day.

Cover and refrigerate for at least 24 hours, to age.

Refrigerate for at least a half an hour, and up to five hours.

Eat right away or refrigerate for up to 2 days.

May be refrigerated for up to 48 hours before using.

They can be kept refrigerated for at least a week.

At this point, you can cover, and refrigerate for up to a day.

Let cool and then refrigerate for at least 8 hours.

Refrigerate for two hours, or until firm enough to cut.

Refrigerate and allow to set for a further two hours.

It can be refrigerated for a week or even a bit more.

They keep well in the market and, refrigerated, at home.

Refrigerate 1 to 2 hours or until easy to handle.

Cover and refrigerate for two to three days, then serve.

Place in a bowl of cold water and refrigerate for 1 hour.

Set aside or cover and refrigerate for up to 24 hours.

Cover and refrigerate for three or four days, turning once every day.

Refrigerate, covered, at least 1 hour and up to 4 days.

Cook right away, or cover and refrigerate for up to a day.

Let cool, cover and refrigerate for up to 2 weeks.

It can also be made a day ahead and refrigerated.

It can be made ahead and refrigerated for up to two days.

Place in a bowl, cover with water and refrigerate 8 hours.