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Recipe of the Month

Carrot Soufflé

Carrot Soufflé
1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
Powdered sugar

1. Preheat oven to 350F.
2. Steam or boil carrots til extra soft and drain well.
3. While carrots are warm, add sugar, baking powder and vanilla.
4. Whip with mixer til smooth.
5. Add flour and mix well.
6. Whip eggs separately and add to mixture, blending well.
7. Add margarine and blend well.
8. Pour mixture into baking dish, which should be about half full as the souffle will rise.
9. Bake for 1 hour or until top is light brown.
10. Sprinkle lightly with powdered sugar before serving.

(Source: Food.com)

Carrot Fries

Carrot Fries
2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper

Greek Yogurt Chive Dip
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

1. Preheat oven to 425°F (220°C).
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.

(Source: Tasty)
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