Combine
and
mix
well all ingredients except peas and white sauce.
Pack
into well-buttered ring mold.
Place mold in
larger pan of hot water.
Bake 1 hour in 350\u00b0 oven.
Stir peas
into white
sauce.
Cook over low heat about 5 minutes. Invert
carrot loaf onto serving plate.
Spoon creamed peas in center.
Serve remaining sauce on the side.
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
il into a 1-quart loaf pan.
Place parchment paper
In
a
large bowl, combine all ingredients.
Shape into loaf in\toblong\t2-quart baking dish.
Cover with paper towel and heat at\tHigh
(Full Power) for 25 minutes or until done, turning
dish occasionally.
Drain;
let
stand,
covered,
5 minutes.
(May substitute your favorite meat loaf recipe.)
s billed as the richest carrot cake recipe ever.
Lightly grease
Preheat oven to 350\u00b0.
Grease and flour a loaf pan.
Chop apricots finely.
Sift the dry ingredients into a bowl; set aside. In another larger bowl, beat together the oil, eggs and sugar until fluffy and lemon colored.
Add vanilla.
Stir in dry ingredients and mix until smooth.
Blend in the carrots and apricots.
Pour into the prepared pan.
Bake 1 hour or until a skewer inserted in center comes out clean.
Invert onto a wire rack to cool.
Preheat the oven to 350\u00b0. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture.
Pour Marinara Sauce over them and bake 1 hour.
Make your favorite meat loaf. Put in deep baking dish. Meat loaf should be no more than 3-inches thick. Put soup on top of meat loaf; smooth out. Mix peas and corn together; pat on top of soup. Top with hash browns or tater tots.
Make your favorite meat loaf, using very ground beef.
Pat in bottom of casserole.
ood processor, grind onion and carrot.
Add rest and pulse
br>Lightly spray a 9x5\" loaf pan with non-stick cooking
00b0F. Lightly grease an 8-loaf mini loaf pan. Line bottom and
Grease 3 small loaf pans; line with wax paper.
Mix well 1 1/4 cups sugar or substitute, 2 eggs, 2/3 cup oil, 1 teaspoon vanilla, 1 cup shredded carrot and 1/2 cup chopped nuts.
Mix and add 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon baking powder.
Mix until moist.
If you double recipe, use only 1 teaspoon soda.
Bake at 350\u00b0 for 1 hour.
Freezes well.
Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
Yield: one 9-inch square, or four 3\" x 6\" mini-loaves.
Preheat oven to 350\u00b0F. Grease and line base and sides of a 4x8 inch loaf pan with parchment paper, extending paper at long sides for handles.
Combine rice, egg, 2 cups of the cheese, beans, onion and carrot in a bowl. Season. Spoon mixture into prepared pan; level surface. Sprinkle top with remaining cheese.
Bake for 45 minutes or until golden and set. Cool for 15 minutes in pan. Serve loaf sliced, with vegetables and guacamole.
In large bowl, cream butter with sugar until light and fluffy. Beat in eggs.
Mash bananas in small bowl.
Mix flour, soda, baking powder, cinnamon and salt.
Blend in flour mixture alternately with bananas.
Stir in carrots and nuts.
Turn into greased 9 x 5 x 3-inch loaf pan.
Bake in 350\u00b0 oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; turn out of pan and cool completely.
Makes 1 loaf.
Good recipe.
Preheat the oven to 325\u00b0F. Lightly grease an 8 1/2 x 4 1/2 loaf pan. Line bottom and sides with parchment paper.
Whisk ricotta, sugar, butter and eggs in a large bowl. Stir in zucchini, carrot and dates.
Sift flours and spices into a medium bowl. Lightly fold into ricotta mixture. Spoon into prepared pan, smoothing the top. Sprinkle with pumpkin seeds.
Bake for 55-60 mins, until a toothpick inserted into comes out clean. Cool in pan for 10 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.
Preheat oven to 375\u00b0F. Lightly grease a 9x5 inch loaf pan.
In a food processor, pulse carrot until chopped. Transfer to a large bowl and mix in corn muffin mix and peppers. Add buttermilk and egg substitute and mix until barely moistened. Batter should still be lumpy. Transfer to loaf pan and bake for 20-22 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins. Serve warm, sliced and garnished with parsley.
n large bowl put the carrot mixture, ground beef and remaining
ounds. Peel and cut the carrot into 1/2 inch pieces