Freezer Pop Molds : Lg Refrigerator Ice Maker.
Freezer Pop Molds
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- A device for making frozen desserts such as ice cream or sherbet
- A refrigerated compartment, cabinet, or room for preserving food at very low temperatures
- deep-freeze: electric refrigerator (trade name Deepfreeze) in which food is frozen and stored for long periods of time
- Pokemon has 493 (as of Pokemon Diamond and Pearl) distinctive fictional species classified as the titular Pokemon.
- A distinctive and typical style, form, or character
- (mold) model: form in clay, wax, etc; "model a head with clay"
- (mold) container into which liquid is poured to create a given shape when it hardens
- A hollow container used to give shape to molten or hot liquid material (such as wax or metal) when it cools and hardens
- Something made in this way, esp. a gelatin dessert or a mousse
- (mold) cast: the distinctive form in which a thing is made; "pottery of this cast was found throughout the region"
- dad: an informal term for a father; probably derived from baby talk
- like a pop or with a pop; "everything went pop"
- popular: (of music or art) new and of general appeal (especially among young people)
- A pop record or song
- Commercial popular music, in particular accessible, tuneful music of a kind popular since the 1950s and sometimes contrasted with rock, soul, or other forms of popular music
freezer pop molds - Orka A47221
Orka A47221 Ice Pop Molds, White Base
Kids love popsicles any time of year, and moms love knowing exactly what their popsicles are made of. The Orka Ice Pop Maker is perfect for making home made popsicles without an icecream maker. Freeze your favorite juice, or blend your own fruit and yogurt combo and pour-the possibilities are endless. Our stand provides easy trasport and storage in the freezer and prevents tipping. The cup-shaped base catches drips as you eat-no more messes from melting. Our silicone tabs make the pops easy to remove from their molds.-no need to run under hot water, as you do with most popsicle molds. Hand wash, or dishwasher safe. Save money with home-made popsicles and rest assured that your kids will have a healthy and tasty alternative to store-bought treats.
Yummy Guey Mozarella Pizza Topping... mmm
Homemade pizza receipe 1. Spread the spaghetti sauce all over the bread, tortilla, paratha, roti canai or ready made pizza dough but you might want to leave a little crust around the edge. 2. Put on your toppings and arrange. 3. Grate the cheese over the pizza. 4. Simply put it under the grill or oven. Be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust. 5. Take it out after three minutes (longer if you use the oven) it should be done! TO MAKE YOUR OWN SAUCE: Preparing a Tomato-Based Pizza Sauce This tomato sauce is lightly herbed with oregano and basil, yet the basic tomato taste is allowed to shine through. Some pizza aficionados prefer an even simpler sauce than this, but, you'll like the colors and bouquet this sauce adds to your own, home-made pizza. Ingredients: 3 Tbsp. - Butter 16 Oz. - Can of tomato puree 3 Tbsp. - Olive Oil 1 Tsp. - Salt 3 Cloves - Garlic, minced 1/4 Tsp. - Black Pepper 3 Large - Yellow onions, minced 1 Tsp. - Whole oregano 2 Qts. - Canned whole Italian tomatoes 1 Tsp. - Whole basil Preparation: In a Dutch oven or large skillet, melt the butter with the olive oil and slowly but completely saute the garlic and onion. Add the tomatoes, salt, pepper, oregano, basil and puree. Bring to a boil, then simmer covered for two hours. Stir occasionally, crushing the tomatoes with a potato masher. Continue to mash, stir, and simmer partially covered until the sauce reaches the consistency of a rich soup. If you find you have too many or too large tomato seeds left in the sauce, you may run the sauce through a sieve, (strainer). Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future. (Makes about 2 quarts of sauce.) Making Pizza Dough The wholesome activity of pizza dough making has been played out in kitchens, at hearths and near firesides across the planet for century after century. This magical transformation combines the most common of natural ingredients, through an ages old process, into a healthful, tasteful and universally appealing foodstuff which can literally be considered to be the staff of life. Making your own pizza dough by hand is, at once, the most challenging and the most satisfying of culinary experiences; an art that can be mastered, with practice. Home made pizza dough, "from scratch," is without a doubt the single most defining factor that differentiates a great pizza from any other pizza that you will ever have. And, the personal gratification that comes of successfully making pizza at home for yourself, your loved-ones and your friends is unparalleled. This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before, and, it's not too large a portion to work with at one time. No special machinery is required, (except your hands). You will, however, need to have a large mixing bowl, a measuring cup, measuring spoons, a large whisk or wooden mixing spoon and some kitchen film at the ready before you start, along with the following ingredients. You may also want to have a dish cloth, dish towel or paper towels handy, too. You will quickly find that once you start making pizza dough by hand that it is a challenge, and an unnecessary interruption, to have to stop mid-process in order to go looking for needed supplies. If you are prepared, then let the fun and the magic begin... Ingredients: 1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp) 1 1/2 Cups - Warm water (110°F - 115°F) 4 Cups - Bread flour 1 1/2 Tsp. - Salt 2 Tbsp. - Extra virgin olive oil 1 Tbsp. - Sugar Extra flour Extra olive oil Preparation: Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma. Add the salt and olive oil and stir again to combine the ingredients. Add 1 cup of flour to the mixture and whisk in until dissolved. Add the second cup of flour and whisk it in until the mixture is smooth. Add the 3rd cup of flour and combine evenly. The dough mixture should now be fairly thick. Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Be patient, folding the dough mixture in on itself, over and over again. When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Press the dough out with the balls of both of your hands. Then, fold the mass in half and "
kransekaker-two Kransekake Recipe This cake takes up to two days to make as the dough needs to rest and freeze. Dough 500g of almonds 500g of icing sugar 4 egg-whites Icing 1 egg-white 3 decilitres of icing sugar Step 1 Skinning the almonds: Add only half the almonds to a pot of boiling water. Turn off the heat and leave them for 2-3 minutes. Pour the almonds into a strainer and rinse them under cold water. Take a fistful of the almonds at a time and rub them in a towel to make the skin loose. Pop the almonds out of their skin and leave to dry for a few hours or over night. Step 2 Making the dough: Grind the skinned and unskinned almonds in an almond grinder or food processor. Add the icing sugar and mix. Add egg-whites until the mixture becomes stretchy and firm. Cover the bowl with plastic and put in the fridge for a couple of hours. Step 3 Baking the cake: Grease kransekaker moulds and sprinkle with semolina or fine bread crumbs. Note: You can also make free-form rings by rolling them by hand. No need for semolina or bread crumbs, instead use baking paper so the dough doesn’t stick to the baking tray. Heat oven to 200oC (390oF). Take a lump of dough at a time and roll into finger thick lengths that fit the moulds and join by squishing them together. If making free-form rings, make the smallest first to guide ring size progression. Make sure the rings overlap in size so they can rest on each other creating a pyramid shape. Cook the rings in the centre of the oven for about 10mins or until golden. Cool them before putting them in an air-tight box. Leave the box in the freezer for at least 24 hours. This will make the kransekaker nice and chewy. Step 4 Constructing the cake: Defrost the rings for 30mins minimum. Make icing by beating one egg white with 3dl of icing sugar. Fill the icing in an icing-bag. Assemble the cake from biggest ring to smallest using the icing as glue by zig-zagging the icing across the rings. Step 5 Decorate with tinsel, flags, party poppers, sparklers and wrapped lollies.