ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Flan

Misc.
Seeking a terrific flan recipe!
MsgID: 001595
Shared by: Penney
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Flan
  Penney
2 Recipe: Flan Recipes (35)
  Joe Ames
3 Recipe: Brazilian Orange Flan
  Eliana Kimball
4 Recipe: Coconut Flan
  Jack Dickson
ADVERTISEMENT
Random Recipes
  • Pasta Antipasto
  • PASTA ANTIPASTO 1/2 lb. rotelle macaroni* 1 cup (8 oz.) Italian salad dressing, divided use 1 cup sliced mushrooms 1 cup pitted ripe olives 1/2 cup roasted red bell pepper, cut into strips 3 medium tomatoes, slice...
  • Tofu Sloppy Joe
  • Here is a great tofu recipe to try for someone who is a little leary of eating tofu. TOFU SLOPPY JOE 1/2 lb. tofu, previously frozen, defrosted and shredded (see note) 1/2 box of frozen chopped spinach, defrosted and...
  • Arkansas Rice Casserole
  • ARKANSAS RICE CASSEROLE 1 (10-1/2 ounce) can beef consomme, undiluted 1 cup uncooked long-grain rice 1 cup water 1 onion, diced 1 green pepper, cut into julienne strips 1/4 cup butter or margarine, melted 1 (4-o...
  • Shrimp and Crab Bisque (The Frugal Gourmet)
  • SHRIMP AND CRAB BISQUE 1 pound raw peeled shrimp 2 tablespoons butter 1/2 cup each butter and flour, cooked together to form a roux 4 stalks celery, with leaves, chopped fine 1 large yellow onion, peeled and chopped f...
ADVERTISEMENT
  • Barbecued Beef Short Ribs (roaster oven)
  • BARBECUED BEEF SHORT RIBS Place in roaster oven and brown well: 2 or so pounds beef-short ribs, cut in serving size pieces 1/4 cup shortening 1 garlic clove ...
  • Crab Quiche Squares (using crescent roll dough)
  • CRAB QUICHE SQUARES 1 (8 oz.) can Pillsbury Refrigerated Crescent Dinner Rolls 1 (8 oz.) package cream cheese, softened 1/2 cup sour cream 2 eggs 2 (6 oz.) cans crabmeat, drained flaked 3/4 cup grated Parmesan cheese ...
  • Chicken Parmesan with Mushroom Marsala Sauce
  • CHICKEN PARMESAN WITH MUSHROOM MARSALA SAUCE 2 to 3 tbsp. olive oil 6 to 8 pats butter 1 cup seasoned bread crumbs 1 cup grated Parmesan cheese 1 tbsp. herbs 6 single boneless chicken breasts 1 cup flour mixed with s...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Flan
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!