Yolanda Profile - Allrecipes.com (1495417)

cook's profile

Yolanda


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
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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 41 reviews
Italian Style Turkey Meatloaf
Delicious! I doubled the recipe so we would have plenty left for sandwiches. I added more garlic than the recipe called for and may add some other herbs and maybe even some chopped green chile. I'm not sure how other people's was mushy - mine came out perfectly firm. Definitely a keeper.

0 users found this review helpful
Reviewed On: Aug. 31, 2014
Savory Garlic Marinated Steaks
The only thing I changed on the recipe was that I used agave nectar rather than honey. I had 4 good sized rib-eyes so I doubled the recipe and marinated the steaks in a 9x13 glass baking pan. I cooked the 2 of the steaks the same day after marinating them for about 8 hours and they were really good. I decided to cook the other 2 the next evening (steak 2 nights in a row... yay!); after marinating for over 30 hours let me just say that those steaks were even MORE delicious than the ones from the night before! Great recipe!

0 users found this review helpful
Reviewed On: Aug. 8, 2014
Braised Balsamic Chicken
Quality balsamic is the key, let the sauce reduce and it becomes very tasty.

1 user found this review helpful
Reviewed On: Aug. 2, 2012
 
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