ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Piccadilly Carrot Souffle

Misc.
We had been trying to find the recipe for Piccadilly's Carrot Souffle...I had not made it in a while and for some reason it didn't look right. I thought maybe I didn't have enough ingredients. Well, I searched the net and found this. And it is right. So for Easter we will enjoy our Carrot Souffle! Thanks so much for being here!
Peggy & Family that will enjoy it again today!
Have a great day! And thanks again!
MsgID: 0069800
Shared by: Peggy
In reply to: Recipe: Piccadilly's Carrot Souffle
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Carrot souffle
  Pat
2 Recipe: Piccadilly's Carrot Souffle
  BB
3 Recipe(tried): Carrot Souffle
  Cathy in Louisiana
4 Thank You: Piccadilly Carrot Souffle
  Peggy
5 Thank You: Piccadilly's carrot souffle
  Tami- Plano TX
6 Thank You: Picadilly's Carrot Souffle
  Elfie, Copperas Cove TX
ADVERTISEMENT
Random Recipes
  • Turkey or Chicken Tetrazzini
  • TURKEY OR CHICKEN TETRAZZINI 4 chicken breast halves, cooked (or 3 cups cooked and cubed turkey) 1/2 pound mushrooms, sliced 1/2 medium onion, diced 1/2 cup minced celery 2 tablespoons olive oil 2 tablespoons margarin...
  • Baked New Potatoes
  • BAKED NEW POTATOES 2 1/4 pounds new potatoes, scrubbed and quartered 1/4 cup butter, melted 2 tablespoons vegetable oil 1/2 teaspoon salt 1/2 teaspoon dried whole thyme Arrange potatoes in a 13x9x2-inch baking dish. ...
ADVERTISEMENT
  • Bandera Banana Cream Pie
  • I too loved the banana cream pie. According to the server...it is a regular pie crust, baked in a tart shell with removable bottom. Filled with a vanilla custard, topped with sliced bananas and then topped with shaved ch...
  • Deep-Dish Apple Custard Pie
  • DEEP-DISH APPLE CUSTARD PIE pastry for single-crust pie FOR THE APPLE FILLING: 6 cups apples, peeled, cored and sliced 1/2 cup raisins 1/2 cup sugar, divided use 2 tablespoons flour 1 teaspoon...
  • Jelly Doughnuts (Berliner Krapfen) (German)
  • JELLY DOUGHNUTS (BERLINER KRAPFEN) 3 to 4 cups unsifted flour, divided use 1/4 cup sugar 1 1/2 teaspoons salt 1 1/4 cups warm water (105 to 115 degrees F), divided use 1 package active dry yeast 2 egg yolks, beaten 1/...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Piccadilly Carrot Souffle
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!