514 brulee romanian Recipes

pumpkin creme brulee (based on the recipe originally published by emeril lagasse), makes 4 half cup desserts, light cream, light brown sugar, sugar , plus 4 tsp, egg yolks, pure vanilla extract, ground cinnamon, grated nutmeg, mashed cooked pumpkin

apples, peeled and cored, eggs, white sugar, vegetable oil, baking soda, ground cinnamon, vanilla extract, all-purpose flour, chopped walnuts

ground beef, chopped suet, baking soda, caraway seeds, garlic, minced, salt and pepper to taste, ground juniper berries, water, vegetable oil, beef broth

feta cheese, crumbled, fat free cream cheese, dried basil, dried oregano, garlic powder, dill weed

fresh eggplants, red peppers, onions, salt (to taste), black pepper, tomato paste, olive oil

ground beef, beef bouillon granules, ground pork, ground lamb, thyme, garlic cloves, minced, paprika, ground black pepper, salt, soda water, plain, baking soda

skirt steaks, pepper, fresh ground , to taste, kosher salt, garlic cloves, minced, vegetable oil, onion, sliced, salt and pepper, paprika

oil, onion, garlic clove, heads lettuce (about 2 lbs in all ), lemon juice, water, egg yolk, table cream, parsley, salt and pepper

olive oil, garlic cloves, peeled and left whole, salt , plus more to taste, fresh ground black pepper, loosley packed curly-leaf fresh parsley leaves, canola oil or 5 cups safflower oil, skirt steaks, seasoning salt

dried lima beans, cold water, onion, roughly chopped, carrot, peeled and quartered, garlic cloves, crushed, knorr vegetable bouillon cube, butter, onion, finely diced, kosher salt (optional), fresh ground black pepper

garlic, vegetable oil, olive oil, romanian tenderloins , flank steaks or rib-eye steak, portobello mushrooms, salt and pepper

full fat cream cheese, whipping cream, eggs, white sugar, tabele spoons honey, vanilla extract, honey grahm crackers smashed up, melted butter, sugar, sugar for brulee

soy milk, lemon juice, vegan margarine, organic cane sugar, applesauce, vanilla extract, organic, unbleached white flour, baking powder, salt, creme brulee frosting , recipe follows, raw sugar , for bruleeing, coconut milk, soy milk, organic cane sugar, tapioca starch, salt, organic brown sugar, vanilla extract, organic vegetable shortening, vegan margarine, powdered sugar

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

graham cracker crumbs, sugar, melted butter, green apples, sliced into 1/4 in . slices, lemon juice, unsalted butter, sugar, heavy cream, nutmeg, cream cheese, sugar, vanilla extract, salt, cinnamon, ground ginger, sour cream (full fat ), cornstarch or 1 tbsp flour, eggs, brown sugar (for brulee topping)

skirt steaks, coarse salt, fresh ground black pepper, hot hungarian paprika, olive oil, garlic cloves, finely chopped, dried oregano