Pudding

Yes. It will most likely not be the same after melting though. I'm sure it tastes good frozen though.

There are 1.9 grams of carbohydrates in sugar free gum

p.s. i love you and your beautiful :)

how many ounces are in a small box of pudding mix

pudding is heterogeneous

le dessert

Muslims can eat ice cream, but not when they're fasting :)

Most large grocery stores will sell some puddings in bulk. Organic stores do as well. However, my brother works for a large food warehouse and he said that if you could see what he sees in bins of bulk food (not wrapped) you wouldn't go near it! My husband also has a wheat-gluten problem (made him very ill) and even if I wanted too I can't buy in bulk because the product may have been contaminated with wheat, rye, oats or barley and this could make him deathly ill. I don't know if you have a Costco Warehouse there, but it's best to buy their large packages of pudding mix rather than buy out of barrels or even plastic container boxes.

Rice was first cultivated in Asia. Over thousands of years, various pudding recipes have developed in the Eastern Asia. Some include fruit and honey, while others are far simpler consisting of only rice, water and sugar.

If you are after the ones in the flat blue tin, then "Yes". I have seen them for years here in supermarkets where they sell tinned meals such as Irish Stew. This is normally close to Baked Beans and Tinned Spaghetti.

If pudding is singular, meaning just one pudding, then the square root of pudding is pudding!

If you have tried Jello shots and you like them, well, you might want to try a "Pudding" shot? A friend of mine makes these and Jello shots, but, the Pudding shots blow the Jello shots away and are very easy to make. Step 1 Mix the milk and pudding together with electric mixer as directed on pudding box . Step 2 Add alcohol, make sure it's mixed well. Mix in the cool whip. Step 3 Pour into little individual cups that have lids.

Keep in the freezer.

NOTE:

You can also use all different kinds of Pudding and alcohols to create different kinds of these shots. Below are some variations that I found.

* vanilla + Rootbeer schnapps (=/- bailey's) = rootbeer float

* vanilla + tequila rose = strawberry

* chocolate + Khalua = cafe mocha

* banana + coconut rum + blue maui = tropical flavor

* vanilla + triple sec + orange vodka = orange creamsicle

OR LAYER THREE FLAVORS:

* Vanilla + tequila rose(strawberry), white chocolate plus vanilla vodka (vanilla), and chocolate plus vodka and chocolate liquer - NEOPOLITAN!!

* Oh, and if you substitute the banana + rum for the vanilla, it tastes like a banana split! == * Pudding Shots 1 small pkg. choc. pudding (instant, not the cooking kind) 3/4 C. milk 1/4 C. Vodka 1/2 C. Bailey's Irish Cream 8 oz. Cool Whip

Tamarind/Mango pudding is a delicious tropical treat. Remove hard shell from tamarind pods, pulling away some of the stringy bits as well. Tamarind is sticky and slightly tart, and has very hard seeds in it that must be soaked out of the fruit. Place shelled tamarind pods in large saucepan. Cover with water. Step 2 Bring shelled tamarind pods to a rolling boil. Boil for ten to fifteen minutes. Reduce heat. Step 3 Simmer pods for another ten to twenty minutes. Seeds will gradually loosen. Pour tamarind through a strainer on top of a bowl. Stir pods around so that fruit is ground away into bowl and seeds remain in strainer. Step 4 Return strained tamarind sauce to stove top. Add sugar and bring to a rolling boil. Reduce heat and simmer until fruit begins to thicken from water boiling off. Remove from heat and set aside. == Step 1 The beautiful mango: Queen of the tropical fruits!

Mango has a large seed in the middle that is difficult to remove. Cut mango about two inches from center line, slicing off one side at a time to get as much mango as you can without getting the seed. Step 2 Lay each mango piece flat side up. Score each piece in a criss cross pattern, then turn inside out. Slice away mango skin and put mango chunks into a medium sized saucepan. Step 3 Pour orange juice over mango chunks. Add sugar and bring to a rolling boil. Boil ten to fifteen minutes. Reduce heat and simmer for an additional fifteen minutes. Pour mango mixture through a strainer on top of a large mixing bowl. Use a wooden spoon to force all the fruit through the strainer. Return any mango pulp to the bowl. Step 4 Pour mango mixture into tamarind mixture. == Step 1 Beat eggs together until frothy. Fold in cornstarch and sugar. Mix well. Step 2 Add heavy cream and coconut milk. Whip until just as mixture begins to peak. Pour cream mixture into mango/tamarind mixture and mix well. Bring mixture to a rolling boil. Step 3 Boil mixture for ten to fifteen minutes, stirring constantly. Remove from heat. Step 4 Pour mixture into dessert dishes and allow to cool. Serves 6 to 8. == * 1 cup heavy cream * one can coconut milk * 4T cornstarch * 1/2 cup sugar * 2 eggs

It is a root starch derived from the cassava plant, native to South America and the West indies. The thick fibrous roots are used in a variety of forms

In the UK it is traditional to serve Yorkshire Pudding with roast beef.

Bread pudding should only curdle if something acidic was added to the custardy mixture before it was baked. "Something acidy" includes lemon juice, alcohol, juice leaching out of fruit etc... (Milk, when heated and then an acid is added, will seperate into curds and whey. This is how ricotta is made).

It is also possible that it is overcooked/cooked on too high a temperature. (Some chefs suggest the bain-marie in the oven method for cooking bread puddings).

I bought one on Thanksgiving, and I remember specifically that the thawing instructions said that once thawed, the pie should be used within three days. Unfortunately, it didn't last that long, so I can't tell you whether that was too long or not. :)

Hi,

I remember that a very good and very dedicated gelato maker in San Diego, now gone, used a vanilla gelato recipe with egg whites instead of egg yokes. It was light and delicious. According to him, the range of Italian ices/gelatos range from sorbetto (without milk), then with milk (like sherbert in the US), milk and egg whites, finally, with all that and whole eggs or egg yolks. As I've just started making ice cream at home, I'm looking for an egg white recipe. If I find one, or a book, I'll let you know. Or, you can let me know.

If you microwave it - 15 seconds

Just leave it alone- proxamitley 1 minute

Thompson's plum pudding model was that the raisin were negatively charged (electrons) and that the rest of the pudding positively charged.

The pudding Stone can be found on the Northern shores of Lake Huron.

Drummond Island is a good place to find these colorful stones

I find these in northern Oakland county. I have a 5000+ pound pudding stone in my yard that was dug up during the construction of my house! I also find them in my garden every year when I till it up. I discussed this with a geologist and origin of these rocks is somewhere in Canada, and he said the only reason they are here is due to glacial activity.

Simple. Tell the teacher to leave them kids alone.

Black pudding is not really a pudding because it isn't sweet. It is actually made from pig's blood and is shaped like a sausage (roughly). Black pudding is usually cut into circular pieces before being fried and served. It does sound disgusting eating pig's blood, but some people who know this fact are not bothered by it (me, for one!).

It looks like stones in pudding..

I think it's actual name is conglomerate.