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By Amy V
on October 23, 2002
This recipe is great...but I did change one thing...I only use about HALF of the sugar called for in the recipe. You don't really NEED the large amount called for, since carrots are already pretty sweet when cooked. I made a single batch for a family function and they were GONE before anyone had a chance to go for seconds...now they request at least a double batch of this!!! You HAVE to TRY it!!! Even my DH (who despises cooked carrots) loves it!!!! Thanks for posting!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
This recipe is delicious. I used a little less sugar and 1/2 the recomended butter and it was still fabulous. This one is a keeper!!! Love love love
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Renie05
on February 08, 2011
Delicious! This is the first recipe I tried on this website and thought it was outstanding. At the suggestion of another reviewer I also decreased the sugar but used only 1/4 cup and it was still sweet.
This is a keeper and will add it to my collection..... only wish I could download to my IPad!
By Vrdrago
on August 18, 2010
I have been making this for a really long time and almost always use can carrots, much faster and to us it tastes better (milder). Even kids will eat it!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Mom 2 C&S
on January 02, 2010
I followed the recipe exactly & it was delicious! My kids loved it & asked for seconds. I will definitely make this again! Thanks for submitting it!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Abby Gail A
on December 27, 2009
Great Recipe. It is always gone early at Holiday get togethers.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Gonesouth
on November 23, 2008
This is a great recipe. The sugar is wrong and should be 3/4 cup not lb. I did send in correction. My office requests it every year.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy 853368
on June 04, 2008
Maybe it's just me, but when I followed this recipe, it seemed the egg overwhelmed the souffle. Since it received such great reviews, I guess I'll try it again some day.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #702612
on December 24, 2007
I love picadilly's carrot souffle. Although I really thought they were sweet potatoes at one point in time.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy linlou
on November 21, 2007
I substituded sugar for splenda and used canned carrots (had to add a little extra flour because canned carrots are more watery)/ It came out perfect and everyone wanted seconds.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #621730
on October 20, 2007
This is one for the Holidays
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Madray7
on June 05, 2007
Everyone loved this and asked for the recipe at a church Wednesday night dinner. Just like the original. I will cut down on the sugar the next time, though. Thanks.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy tied2tots
on January 09, 2007
Thanks for the recipe... I have been looking for this for a long time
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #362348
on October 11, 2006
This was easier than I thought it would be! And not to mention it came out great!!! Thanks alot!!!!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy LMillerRN
on August 08, 2005
Thank you so much for this recipe. When I return home to Baton Rouge I must go to the picadilly and have this, now I can have it at home. I love it! The only thing I did try was using Splenda/Sugar mix. I see absolutely no difference.
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Serving Size: 1 (206 g)
Servings Per Recipe: 6
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