PAULA1963 Profile - (1957553)

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Recipe Reviews 7 reviews
Jalapeno Popper Spread
Excellent!!! Here's the changes I made: -2 (8 ounce) packages cream cheese, softened -1 cup Hellman’s mayonnaise -2 – 4 ounces canned diced jalapeno peppers, drained really well -3/4 cup shredded Monterey jack cheese -1 cup grated Parmesan cheese -1 cup Panko bread crumbs 1. Stir together cream cheese and mayonnaise in a large bowl until smooth, stir in jalapeno peppers and Monterey jack cheese. Pour mixture into an oven safe serving dish. Bake about 20 -30mins. at 375 degrees. Combine Parmesan cheese with Panko bread crumbs and sprinkle on top of spread. Bake again until the topping is browned and dip is bubbling hot. Best served with lightly toasted French bread slices. The amount of jalapenos you use depends on your taste. I used 4 oz. of hot peppers. and it wasn’t too hot. It also depends on if the peppers you use are mild, medium or hot.

8 users found this review helpful
Reviewed On: May 18, 2009
Chicken Artichoke Dip
Everyone loved this and asked for the recipe! I did substitute 4 chicken tenders (simmered, drained and chopped very finely) for the canned chicken and used Zesty Italian instead of the regular.

2 users found this review helpful
Reviewed On: Jan. 6, 2009
Broiled Tilapia Parmesan
In the minority here, but the entire family hated it. I made exactly according to recipe. I don't think the problem was so much with the topping and spices as it was with the "muddy" tasting fish. It might be better with a milder fish.

0 users found this review helpful
Reviewed On: May 29, 2007

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