|Rachel's Diary 2009|
|by Rachel Allen|
Much-loved TV chef Rachel Allen is here to help you organize your culinary year with her new desk diary.
1 - 10 of 14 for jalapeno fudge
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Arrange grated or ... Arrange as many jalapeno peppers on top ... 94 calories; 8.75 gm protein; 7.8 mg cholesterol; 6.3 gm carbohydrates; 278 mg sodium.
Grate cheese - spread half in 13x9 inch greased pan. Beat eggs and combine with green chilies. Spread mixture on first layer. Then spread remaining ...
Grease a pie ... layer of sliced jalapeno peppers to cover ... Beat 6 eggs and pour over cheese. Bake at 300 - 325 for one hour. Let cool before cutting.
Sliver peppers over the bottom of a lightly greased 8- or 9-inch pan. Spread cheese over the peppers. Beat the eggs and pour over the cheese. Bake at ...
Grate cheese. Slice and remove seeds from pepper, dice peppers. Beat eggs until foamy. Mix together all ingredients and pour into 9"x12" pan. Bake at ...
Shred cheeses and ... cheeses and chopped jalapeno peppers. Top with ... May use any soft white cheese for Monterey Jack and may also use enchilada sauce.
Grate cheese and ... (not greased). Scatter jalapenos over cheeses. Mix ... refrigerate. This "cookie" will keep several days just covered with plastic wrap.
Mix cheeses and peppers together. Press into greased 13 x 9 inch pan. Mix milk, eggs and flour and pour over cheeses. Bake in 350 degree oven for 35 ...
Sliced Jalapeno peppers can be ... can be put on bottom, middle or top. Bake at 300 degrees for 30 minutes or until edges just begin to turn light brown.
Place 1 package ... for 30 minutes or until done. Cut into 1 inch squares and place sliced jalapenos on top if desired. Serve on warming tray with chips.
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