Allrecipes Home  >  Community  >  Cooks  >  Yolanda

cook's profile


Yolanda
 
Home Town: Peralta, New Mexico, USA
Living In: Albuquerque, New Mexico, USA
Member Since: Dec. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern
Hobbies: Reading Books, Music
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Me (Yolanda) and My Friend, Cindy
About this Cook
My hubby is my best friend and my daughter (she's an adult) is my best, best friend! :)
My favorite things to cook
I cook just about everything these days.
My favorite family cooking traditions
I come from a traditional Hispanic family, therefore, Christmas is the big cooking time! Not so much baked goods but tamales, posole, red chile and the family's infamous "turkey spread sandwiches" (they go great with posole)!
My cooking triumphs
My green chile chicken enchiladas are to die for! :)
My cooking tragedies
I've had some mediocre dishes, but never really any disasterous ones!
Recipe Reviews 38 reviews
See All Reviews 
Yellow Squash Casserole
Really good but just by reading the recipe, I knew it was going to need something extra. I added chopped red pepper and diced garlic. I also added a bit more cheese to the the topping. It came out great! Served with homemade New Mexico red chile sauce ladled over it! Yum!

2 users found this review helpful
Reviewed On: Aug. 28, 2011
Easy Spicy Roasted Potatoes
I orginially submitted this recipe and never expected such positive feedback! Just so everyone knows, coming from New Mexico, the chile powder I refer to is red CHILE powder (more of a New Mexico staple); however if chili powder works, WONDERFUL! If you have never been exposed to New Mexico Chile powder (aka chile molido), I suggest you do so! It is an art to make it work for main and side dishes, but well worth it if you do!

1 user found this review helpful
Reviewed On: Nov. 25, 2010
Slow Cooker Pork Chops II
This was really good. I cut the olive oil in 1/2 as other suggested and substituted crushed red pepper flakes for the paprika. I also sliced an onion laid the chops on top of them and also on top for more flavor. I used boneless pork chops and the meat was fork tender with a really savory flavor.

2 users found this review helpful
Reviewed On: Jan. 5, 2010
 
Published Recipes
 
ADVERTISEMENT
 
Select Your Version:  Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Japan  |  Korea  |  Mexico  |  Netherlands  |  Poland

Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States