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Carrot Souffle
Main Dish
0 of 0
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1698 cal/serving
MH
Ingredients
  1. 1lb (453.6glb → g) Carrots, Cooked (boiled) Cook 10 min in boiling water
  2. 1tsp (≈5gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
  3. 102grams Sugar
  4. 27grams Flour, All-purpose
  5. 1dash (≈0.3gestimated from: Spices, nutmeg, ground [tbsp]) Nutmeg, ground
  6. 1dash (≈0.3gestimated from: Spices, cinnamon, ground [tbsp]) Cinnamon, Ground
  7. 1stick (≈113gestimated from: Margarine, regular, hard, soybean (hydrogenated) [stick]) Margarine Melt Oreo (use a paper coffee cup with lid) in microwave 3 min 15 sec. on level 4
  8. 1tsp (≈4.2gestimated from: Vanilla extract [tsp]) Vanilla Extract
  9. 3servings (≈150gestimated from: Egg, whole, raw, fresh [large] - DUPE/5: Duplicate of Seq = 5) Egg
Steps
  1. 1 Melt Oreo (use a paper coffee cup with lid) in microwave 3 min 30 sec. on level 4
  2. 2 Blend together in Cuisart Stick Blender (don’t forget the melted Oreo)
  3. 3 Pour into soufflé dish
  4. 4 Top with Topping 28 grams Corn Flakes 54 grams Brown Sugar 2 Tbs. melted Margarine (Melt Oreo - use a paper coffee cup with lid) in microwave 2 min 30 sec. on level 4 Dash Nutmeg Dash Cinnamon Mix together and spread out over Souffle - DONT FORGET MARGARINE
  5. 5 If you refrigerate before cooking, heat in microwave for 5 min at power level 4
  6. 6 Cook 45 minutes at 350 degrees OR Cook 30 minutes at 375 degrees
  7. 7
  8. 8
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