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Results 71 - 80 of 86 for carrot souffle
71. CARROT SOUFFLE
Peel and cut carrots. Boil in salted water ... cinnamon in milk and add to carrot mixture. Bake in casserole dish for 1 1/2 hours at 350 degrees.
72. CARROT SOUFFLE
Make a white sauce with ... egg yolks with carrots. Add cream sauce and ... large plate, and fill center with creamed peas. Garnish with parsley.
73. CARROT SOUFFLE
Saute onion in oil for ... add the mashed carrots, beaten egg yolks and ... about 15 minutes in 350 degree oven. Marshmallows may be place on top.
74. CARROT SOUFFLE
Blend until smooth. Blend well; pour into greased 1 quart dish. Bake 45 minutes at 350 degrees.
75. CARROT SOUFFLE
Preheat oven to 350 degrees. Mix all ingredients thoroughly in one bowl. Pour into an ungreased baking dish. Place baking dish in pan of ...
Place all ingredients in blender or food processor and mix well. Pour into casserole dish. Bake at 350 degrees for 50 to 60 minutes (will ...
77. CARROT SOUFFLE
In mixing bowl blend butter and flour. Add milk and other ingredients; mix together. Pour into greased casserole. Bake at 350 degrees for ...
78. CARROT SOUFFLE
Blend or process above ingredients until smooth. Bake in greased casserole dish 45 minutes or until firm at 350 degrees.
Beat egg whites until stiff, not dry. Combine remaining ingredients. Fold in whites. Pour into greased baking dish. Bake at 350 degrees for ...
Mix all together and put into 2 quart casserole. Dot with butter. Set dish in hot water. Bake at 325 degree oven for 1 hour or so.
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