Divide the dough into four balls, place the balls in plastic wrap and chill in
the freezer for at least 30 minutes or until the dough is quite firm.
Place the pans in
the freezer for at least 2 hours or more to set.
Return to
the freezer for at least one hour, but preferably a little longer.
Then re-wrap in cling film and place back in
the freezer for at least three hours until you're ready to serve
Fold the molds together and place in
the freezer for at least an hour.
Carefully transfer the flattened dough (still on the waxed paper) to
the freezer for at least 1 hour.
Place the chocolate nice cream into a container and place in
the freezer for at least 30 minutes to allow to reharden
Blend everything together until it's creamy, pour it into a dish (or a pie crust if you're a traditionalist), and chill it in
the freezer for at least an hour, or in the fridge overnight.
Place the popsicle stick in and set in
the freezer for at least 6 hours.
Make frozen yogurt: Place an 8 - by -4-inch freezer - safe container in
freezer for at least 30 minutes.
Leave it in
the freezer for at least an hour.
Breast milk can be stored in the fridge for up to 48 hours but can be stored in
the freezer for at least three months, advises the American Academy of Pediatrics.
Pour the mixture onto the tin and place it in
the freezer for at least 2 hours.
Leave in
the freezer for at least 30 minutes.
Divide between 8 popcycle mold and pop in
the freezer for at least 1 - 3 hours.
Put in a freezer safe container and put in
the freezer for at least three hours.
Place the tin back in
the freezer for at least 1 hour to allow all the ingredients to set.
Carefully transfer the flattened dough (still on the waxed paper) to
the freezer for at least 1 hour.
Dip the goblet rims in the margarita salt and then place the goblets in
the freezer for at least 30 minutes.
Pour into a glass bowl and place in
the freezer for at least 30 minutes.
Put the baking tray into
the freezer for at least 30 minutes.
But I promise aside from soaking the almonds (in order to activate them) and allowing it to set in
the freezer for at least an hour, the total prep time of the recipe is actually under 15 minutes.
Transfer to the container, scatter the top with extra cacao nibs and a good sprinkling of sea salt flakes then pop into
the freezer for at least 4 hours, or overnight to set.
Return to
the freezer for at least 2 hours before proceeding.
Place in
the freezer for at least four hours.
Pour halfway into each muffin hole then place in
the freezer for at least 15 mins.
Chill your serving plates in
the freezer for at least 10 minutes, otherwise the quenelles will start to melt on contact.
Place the baking sheet of truffles in
the freezer for at least 60 minutes or in the refrigerator for at least 2 hours to firm up.
Transfer the plate inside
a freezer for at least two hours.
Put the bananas into
the freezer for at least 6 hours or until frozen — overnight is ideal, or better yet keep a supply in there ready to go!
Roll the dough into bite sized pieces and place on parchment paper, or a silpat and put them in
the freezer for at least 10 minutes.
Top with shredded coconut and an almond (optional) then transfer the sheet back to
the freezer for at least 15 minutes, or store in the refrigerator for several hours.
Once you've got smooth, silky chocolate, and your filling has been in
the freezer for at least a half hour, take out the peanut butter eggs and dunk them in your chocolate mixture.
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in
the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
*** Place patties on baking sheet and put in
the freezer for at least an hour.
Return to
freezer for at least 4 hours or until frozen solid.
Place the baking sheet in
the freezer for at least 30 minutes, or until they are firm.
Will keep in
the freezer for at least one week.
Place the fudge in
the freezer for at least one hour to harden.
Place in
freezer for at least six hours.
The Chll Factor Yogurt container must be fkept in
the freezer for at least 4 hours before adding the ingredien
Spread the mixture onto the prepared coconut graham cracker crusts, and return to
the freezer for at least 2 hours.
Sprinkle sea salt over the top and put into
freezer for at least 30 minutes to set.
Place the sheet of tins back in
the freezer for at least two hours, or until firm.
It should keep on the counter for a few days, the fridge for a week or two, or
the freezer for at least a month (or longer).
Store in an airtight container in
the freezer for at least a couple hours to firm up.
I then put them in
the freezer for at least an hour.
Place the coated bites back onto the parchment paper and back in
the freezer for at least 2 hours to set (overnight is best).
Note: The colder the ball, the faster the chocolate coating will harden, so it's a good idea to keep the balls in
the freezer for at least 30 minutes before coating them.
Top with walnuts and / or nut butter and return to
the freezer for at least another 30 minutes before devouring