Lisa Hahn Profile - (188038718)

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Lisa Hahn

Lisa Hahn
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Member Since: Apr. 2013
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Jalapeno Poppers I
This is a really great recipe. Yes it took a little bit of time, but not that bad like some people are complaining!! About a half a hour and I used 14 full sized Jalepeno's. Which ultimately made 28 Poppers. I did take the advice of majority of reviewers and added cayenne, bacon bits,garlic powder to the cr. cheese mixture for extra "bite". YOU ALSO MUST WEAR GLOVES while cleaning Jalepenos, or else your hands will burn for hours afterwards. I held each Jalepeno under running water while slicing and cleaning and it really helped with fumes going in my eyes and down my throat!! I also double dipped each pepper, this helped to keep the crumb mixture on the jalepeno's skin, and made the cooked jalepeno's crispier. Here is the dipping order i used: egg/milk mixture, flour, egg/milk mixture, breading last- making sure to press breading onto the top of each pepper. I also put the cream cheese filling into a zip lock bag and cut the corner of the bag and piped the filling into each jalepeno half- worked great. I even had a little filling left and we ate it on crackers. Will make these again! Delicious.

2 users found this review helpful
Reviewed On: May 12, 2014
Beef Enchiladas II
this is a good recipe

0 users found this review helpful
Reviewed On: May 7, 2013
Ham, Potato and Broccoli Casserole
This is such a great recipe... I used frozen hash browns (that I thawed first) instead of the frozen french fries. I also added about a half a cup of grated cheddar cheese to the soup milk and mayonaise mixture and I did reduce the milk to just 1 cup instead of the 10.7 oz. For the topping I substituted the parmesian (because i didn't have any) for grated romano cheese. Then I topped with some buttered bread crumbs mixed with some french fried onions. (the kind that are crunchy used for "Green Bean Casserole"..... This dish came out so good, not runny but firm and the buttered bread crumbs and fried onion gave it a great flavor and it really browned up nice! delicious! Will be making again.

2 users found this review helpful
Reviewed On: Apr. 10, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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