Sunday, July 25, 2010

Jel-Ring Mold

The Jel-Ring Mold is lots of fun at this time of year or any time of the year for that matter! Here is some information from the product insert on how to mold, unmold, uses, and helpful hints when using the Jel-Ring Mold. Hope you'll find this info helpful.

For 1 week, ending July 30, 2010 purchase the Mini Jel-Ring Mold Set for $11.99, a $31 retail value! It features one 2-1/2 cup mold and four 1/2 cup molds. They are so cute, you have to have them at this price!

The Jel-Ring Mold includes 3 pieces: fluted ring mold, fluted inner seal and Classic Round large seal.
  • When filled, the sealed mold can be transported to the fridge without spills

  • Capacity is 6 cups (1.4 liters) with 9-1/2" diameter

  • Each piece of the Jel-Ring Mold is dishwasher safe

To Mold

  • Apply inner seal to ring mold. Make sure that it is completely sealed around the mold edge to avoid leaking.

  • A very light coating/spray of vegetable oil may be used on the inside of the ring mold if desired.

  • Prepare recipe and fill inverted mold.

  • Apply large seal and refrigerate mold, still inverted large seal up), until gelatin mixture is firm.

To Unmold

  • Remove from refrigerator and let mold stand at room temperature for 15 minutes.

  • Immerse sealed mold in warm water for 20-30 seconds, taking care not to melt gelatin. If mold has been pre-sprayed with oil, it may not be necessary to immerse in warm water.

  • Remove sealed mold from water, invert mold (large seal up) then peel off large seal. Place chilled serving plate over mold and invert onto plate

  • Slowly peel off inner seal in a circle and carefully pull upwards.

  • Lift off ring mold slowly.


  1. Gelatin-based desserts turn out beautifully piled high in center with fresh berries, peeled orange slices, sliced kiwi or pineapple, and sugared grapes.

  2. Shape chicken, shrimp, potato or pasta salads as a ring. Fill center with cherry tomatoes, crisp carrots, raisins and celery sticks.

  3. Hot, cooked rice can be shaped by the Jel-Ring Mold, and the center filled with creamed chipped beef, curried chicken or sauteed shrimp.

  4. Fill ring mold with juice or punch, seal then freeze. Allow room for liquid expansion in freezer. When frozen, run under warm water for 10 seconds and gently unmold into your punch bowl. This ice ring won't dilute your punch!

  5. For multi-layered desserts, just refrigerate layer by layer in inverted ring mold, starting at the bottom and working your way up to the rim of the ring mold. Make sure that each refrigerated layer is firm enough before pouring next layer.

  6. Shape meat loaf mixture in the Jel-Ring Mold, remove ring mold by inverting onto a shallow 10" Square baking pan and bake. Just before serving, fill center with sauteed mushrooms.

Helpful Tips

  • When filling with liquids, keep in mind that capacity is to 1/4" below rim of ring mold.

  • When filling with solids, you can pile 1/4" above rim to later compress with the large seal.

  • For the perfect molded salad, decrease water by 1/2 cup per 6 oz. package. This will keep the gelatin firm and the fluted design more prominent. When adding fruits or vegetables, decrease the amount of liquid added by 1/4 cup for each 3 oz. box, or single envelope of gelatin.

  • Before adding other ingredients, chill gelatin until thickened, not set. If gelatin isn't thick enough, ingredients may float or sink.

  • Do not add fresh or frozen pineapple as an ingredient, only as a topping/garnishing. An enzyme in fresh pineapple keeps gelatin from setting. Cooked or canned pineapple is fine to use.

  • Gelatin should be completely firm before unmolding. It should not feel sticky on top, nor sag towards the sid if the ring mold is tilted.

  • Unmold gelatin on a chilled plate to show down melting.

  • If serving plate is moistened before unmolding, the moist surface lets you slide gelatin to the center if is has unmolded slightly off-center.

Saturday, July 24, 2010

20 Helpful Ideas to get the most out of your Freezermate Ice Cube Trays

What's so great about Tupperware covered Ice Cube Trays? You will always have fresh ice on hand that is free of crumbs, and doesn't smell and taste like your fridge or freezer. No evaporation either, so you can always count on great ice in your freezer, and no more spills on the way to the freezer! (Good for husbands and kids... shhh!)

And thank goodness Tupperware always comes up with helpful ideas to save us time and money. Take advantage of our Covered Ice Cube trays to create some convenient, tasty bits to have on hand. This is one product that comes and goes, so don't miss out.

20 Helpful Freezer Mates® Ice Cube Tray Ideas!

Pesto: Fill each cube with pesto, seal and freeze. For easy preparation, place cubes in a stainless steel mixing bowl and rest the bowl over a Chef Series™ 6-Qt./5.6 L Dutch Oven pot of cooking pasta (for a makeshift double boiler). The heat from the boiling water will melt the cubes just in time to toss with the hot pasta.

Stocks, Broth & Sauces: Fill each cube with stock, broth or sauce, seal, and freeze. Remove and use as needed.

Lemon & Lime Juice: Fill each cube with lemon/lime juice, seal, and freeze. Remove as needed for adding that zing or lemons/lime flavor to cooking or baking.

Homemade Baby Food: Freeze small amounts pureed fruits, vegetables, starches, and meat in each cube. Fill each cube, seal, and freeze for fresh, unprocessed baby food. To use, take out the desired number of cubes and thaw or reheat before feeding.

Fresh Herbs: Tupperware® Quick Chef, chop fresh herbs. Transfer 2 tbsp. of herbs into each cube, fi ll with approximately 1 tbsp. of water per cube, seal and freeze. Store until you are ready to add them to sauces, soups, stews or salsa.

Leftover Wine: Fill each cube with any type of wine, seal, and freeze. Perfect for adding to sauces. There may be a small difference in color of the sauce but will not affect the taste.

Juice & Pudding Popsicles: Fill each cube with juice or pudding, seal and freeze. When ready to eat, remove from freezer, place in a snack cup and let it slightly thaw until it becomes the consistency of an Italian Ice.

Frozen Fruit Chunks: For the perfect garnish for a sparkling summer drink, place assorted fruits into each cube including strawberries, lemon/lime zest, raspberries, pineapple, or grapes. Fill the remainder of the cube with water, seal, and freeze.

Buttermilk: Fill each cube with buttermilk, seal and freeze. Buttermilk can be frozen to be used in baking. If you would like to use it to make salad dressing, place in the Tupperware® Quick Chef and blend it till it returns to its original consistency.

Egg Whites & Egg Yolks: Fill each cube with egg yolk/egg white, seal and freeze. Use for recipes that call for egg white or egg yolks.

Pancake, Waffl e, & Crepe Batter: Fill each cube with batter. Seal and freeze. Place a cube on a hot fry pan, let it spread out then cook as normal without the fuss.

Coffee & Tea: Don’t water down your drinks. Fill each cube with coffee or tea, seal, and freeze. Use in place of ice for iced coffee or tea.

Tomato Paste & Tomato Sauce: When all you need is a small amount for a recipe, fi ll each cube with tomato paste or sauce, seal, freeze and use as needed.

Leftover Gravy: Fill each cube with leftover gravy, seal and freeze. Remove and use as needed.

Gelatin Squares: Prepare gelatin square recipe on packaging. Refrigerate until fi rm. To loosen, run a small knife under hot tap water and loosen edges.

Flavored Cubes: Fill each cube with your favorite fruit fl avored drink or juice, seal and freeze. Use to fl avor ice tea or other beverages or to add flavor to water in your Tupperware® Sports Bottle.

Onions, Garlic, Chilies, Carrots, & Celery: Chop vegetables using the Tupperware® Quick Chef. Transfer 2 tbsp. into each cube, fi ll with approximately 1 tbsp. of water per cube, seal and freeze. Perfect for adding to casseroles, sauces, soups, stews or salsa.

Chocolate Molds or Fudge: Prepare chocolate or fudge according to directions. Fill the cube with the chocolate, seal and freeze until firm. To loosen run a small knife under hot tap water and loosen the edges.

Leftover Condiments: Fill each cube with leftover condiments like mustard, ketchup, barbecue sauce, salsa, or relish, seal and freeze. Thaw and use as toppings or in recipes.

Cookie Dough: Always have fresh baked cookies on hand. Fill each cube with a heaping teaspoon of cookie dough, seal and freeze. Thaw slightly, place on cookie sheet and bake as directed in recipe.
Do you have any ideas to add to the list? I'd love to hear from you if you do!