Prev Recipe Next Recipe

Recipe courtesy of Diane Kirkbride

Show: FoodNation with Bobby Flay

Episode: Wyoming

Save Recipe Print

Total:: 1 hr 5 min
Prep:: 20 min
Cook:: 45 min

Yield:: 10 to 12 servings

Level:: Easy

Ingredients

3 cups mashed cooked carrots
1 cup cracker crumbs
1 cup milk
3/4 cup grated sharp cheddar
1 cup butter, softened
1/4 cup grated onion
1 teaspoon salt
1/4 teaspoon hot red pepper sauce
1 dash Worcestershire sauce
4 eggs, slightly beaten
2 (10-ounce) packages peas, steamed

Directions

Preheat the oven to 350 degrees F. Combine the carrots, cracker crumbs, milk, cheese, butter, onion, salt, hot red pepper sauce, and Worcestershire sauce in a bowl and mix well. Fold in the eggs. Pour into a greased 1 1/2-quart ring mold. Bake for 40 to 45 minutes, or until firm. Unmold onto platter. Fill center with steamed peas.

My Private Notes

Name: Cowboy Carrots in the Round
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 10 to 12 servings
Ingredients: 3 cups mashed cooked carrots; 1 cup cracker crumbs; 1 cup milk; 3/4 cup grated sharp cheddar; 1 cup butter, softened; 1/4 cup grated onion; 1 teaspoon salt; 1/4 teaspoon hot red pepper sauce; 1 dash Worcestershire sauce; 4 eggs, slightly beaten; 2 (10-ounce) packages peas, steamed