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Showing 1-6 of 6
on November 02, 2009
Fantastic! (every time) I've made these a number of times this Summer & Fall using a bumper crop of our jalapeno peppers. We like spicy & I now add some red pepper to the filling. I also roll them in a combination of Parmesan-Romano cheese which is finely shreaded. The flavor is a little more intense. Making them on parchment paper makes clean-up easier but using a silicone baking mat is the best. Great for company. I made the filling the day before. The next day I fixed them, covered, put in fridge and baked later. I needed to add a few more min. to the baking time. They were loved by all! The recipe was wanted by many. Thank you. Thank you.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
on March 01, 2009
By Chef Petunia
on October 18, 2007
These are excellent........try them with the new butter and garlic crescent rolls. I omitted the butter and they turned out great.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
on January 01, 2007
on December 26, 2006
I made these for Christmas day brunch. Everybody loved it. I thought that it needs a little more heat, next time I will leave the seeds in.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
on October 23, 2006
Serving Size: 1 (640 g)
Servings Per Recipe: 1
The following items or measurements are not included: