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Results 61 - 70 of 86 for carrot souffle
61. CARROT SOUFFLE
Mix all ingredients to gether, preferably in blender. Blend until everything is liquid. Bake at 350 degrees for 30 minutes or until brown. ...
62. CARROT SOUFFLE
Combine above ingredients and mix with electric mixer until creamy. Bake uncovered at 400 degrees for 15 minutes, then decrease temperature ...
63. CARROT SOUFFLE
Pour all in blender. Pour into 2 quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes. Inserted knife should come out ...
64. CARROT SOUFFLE
Heat oven to 400 degrees. ... dissolve. Stir into carrots. Stir in eggs, butter, ... baking dish. Bake at 400 degrees for 45 minutes. Serve 6 to 8.
65. CARROT SOUFFLE
Blend cooked carrots and butter in food processor ... Thanksgiving dinner -- it was especially popular with those who normally dislike carrots.
Blenderize and pour in aluminum bake cups (almost full) in cupcake pan. makes about 10. Bake at 350 degrees for 25 minutes.
67. CARROT SOUFFLE
Stir ingredients together. Pour into a 2 quart greased casserole. Bake at 350 degrees for about 1 hour. If knife inserted in center comes ...
68. CARROT SOUFFLE
Boil and drain carrots; puree in blender; add ... greased 1 quart baking dish. Bake at 350 degrees about 45 minutes or until set. 5-6 servings.
69. CARROT SOUFFLE
Cream 1 cup of Crisco. ... Add egg. Add carrot. Add lemon juice, salt, ... ungreased pan. Bake at 350 degrees for 45 minutes. Unmold when cooled.
70. CARROT SOUFFLE
Mix into carrots: 1/2 lb. butter, melted ... 1/2 c. chopped pecans Bake at 350 45-60 minutes or more (until knife blade tester comes out clean).
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