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Results 31 - 40 of 86 for carrot souffle
31. CARROT SOUFFLE
Soften butter and add to other ingredients. Combine in blender first 4 ingredients. Bake 15 minutes at 400 degrees then 45 minutes at 350 ...
32. CARROT SOUFFLE
Beat all ingredients together until smooth. Pour into a 2 quart lightly buttered casserole. Bake, uncovered, in 350 degree oven (preheated) ...
33. CARROT SOUFFLE
Mix everything well and bake in a lightly greased casserole pan at 350°F for 45 minutes (don't cover).
34. CARROT SOUFFLE
Cream shortening; add brown sugar, ... yolk; add mashed carrots. Mix in all dry ... minutes. Test with knife for doneness. Can be frozen or reheated.
Combine all but eggs. Beat ... frothy and fold into carrot mixture. Pour into greased 10 x 6 dish and bake at 350 degrees for 40 to 45 minutes.
36. CARROT SOUFFLE
Cream shortening. Add sugar and 2 egg yolks. Add carrots and dry ingredients. Beat slightly. ... approximately 3/4 of an hour or until heated through.
Add butter and eggs to carrots. Blend in dry ingredients. ... degrees for 15 minutes, then reduce heat to 300 degrees and bake for 45 minutes.
Soak break crumbs in enough milk to moisten, add carrots, celery, onion and beaten ... moderate oven, 350 degrees, 30 to 40 minutes. Serves 6 to 8.
Cook squash and carrots separately until tender. Drain. Beat ... Pour into greased baking dish. Cook 30 to 40 minutes at 350 degrees. Serve hot.
40. CARROT SOUFFLE
Blend in blender. Spray 8x8 ... spray fill with carrot mixture. Bake for 45 minutes ... (Cook until knife inserted in center comes out clean).
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