871 bears flan Recipes

bear steak (cut in thin strips), vegetable oil, onions, cut into sliced rings, condensed cream of mushroom soup, sliced mushrooms (drain & reserve liquid), dry sherry, minced garlic , to taste, hot cooked rice , as much as you like

bear meat, all-purpose flour, dried oregano, salt, ground black pepper, margarine, olive oil, onion, chopped, beef broth, bay leaves, red potatoes, diced, fresh mushrooms, carrots, sliced, turnips, cubed

crisp rice cereal, raisins, marshmallows, peanut butter (smooth or chunky), butter, bear shaped cookies, flavor of your choice (like teddy grahams etc.)

flan, reduced-fat milk, egg, egg whites, lump crabmeat drained and shell removed ( about 4 oz), sliced green onions, salt, black pepper, soup, olive oil, chopped onion, garlic clove ( minced ), fat-free , less- sodium chicken broth, shelled green peas, divided ( about 2 1/2 lb unshelled green peas), salt, torn spinach, chopped tomato

all purpose flour, baking powder, salt, butter or margarine, softened (not melted!), granulated sugar, eggs, vanilla extract, care bear frosting, sprinkles

crisco original no-stick cooking spray, caramel flavored topping, pillsbury moist supreme devils food premium cake mix, water, crisco pure vegetable oil, eggs, flan, cream cheese, softened, eggs, at room temperature, eagle brand sweetened condensed milk, pet evaporated milk, vanilla extract

cn sweetened condensed milk ,14.5oz, cn evaporated milk , 12 oz, eggs, egg yolks, chocolate syrup, tb dark rum, sugar to caramelize the pan

bear naked fruit and nut granola, dannon light n fit non-fat strawberry yoghurt

bear meat, slow cooker, frozen peas, sliced large onions, red potatoes, quartered, sliced celery, baby carrots, whole mushrooms, onion gravy mix, worcestershire sauce, thyme, salt, bacon bits, crushed garlic, beef bouillon cubes dissolved in, water, madeira or red wine

bear roast or 3 -4 lbs rump roast, thin fat to 1/2 inch, garlic, salt and pepper, onions, chopped, stalk celery & leaves, sage, flour, thyme, savory, beef stock, worcestershire sauce

bear paws, marinated, butter, red wine, water, salt, pepper, rubbed sage, onion, chopped

bear steak, cut 1/2 inch thick, salt pork, cut up, catsup, steak sauce, tarragon vinegar, onion, diced, habanero pepper, stem removed and chopped, lemon juice, salt, black pepper , course ground, chili powder, ground cayenne pepper

flan mix with caramel sauce (recommended: royal), milk, almond extract, cherry extract, frozen cherries, thawed

need a 3-oz souffle rounds or flan dishes for this recipe, unsalted butter plus 2 tablespoons, spanish onions, sliced into 1/4inch slices, freshly grated nutmeg, chopped fresh rosemary leaves, milk, eggs plus 5 yolks, grated fresh parmigiano-reggiano, salt and pepper to taste, recipe fonduta

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

popped popcorn, chocolate bear-shaped crackers, cream-filled chocolate sandwich cookies, red and green m &m s brand chocolate candies, red and green gummy bears

shortcrust pastry , flan case, water, caster sugar, fresh plum (ripe, halved & stoned ), granulated sugar, egg yolks, flour, milk (boiling ), butter, vanilla extract, apricot jam, lemon juice

sugar (for carmel), almonds, sugar (for flan), eggs, orange juice, orange , zest, grand marnier (optional)