Yolanda Repetto-Logan Recipe Reviews (Pg. 1) - Allrecipes.com (15623239)

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Yolanda Repetto-Logan



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Best Spanish Rice

Reviewed: Dec. 16, 2013
I added chopped garlic during the last minute of sauté. A fantastic way to use up salsa. I made this as a side dish to the beef enchiladas, which also called for salsa: http://allrecipes.com/recipe/better-than-ever-beef-enchiladas-2/detail.aspx.
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Fresh Southern Peach Cobbler

Reviewed: Oct. 6, 2013
Very light and fluffy crust! I used 4 very large peaches and it made two dishes worth. Yummy! I kept my skins on the peaches, but I might peel them next time. For the topping, I needed to add more boiling water so that it would incorporate. I also sprayed my dishes before putting in the peaches. Finally, next time I will only bake it for 20-25 minutes. My crust was a little too dark, but still very good.
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Menudo Rojo (Red Menudo)

Reviewed: Jan. 1, 2013
Great recipe for the exception of the measurements for the black pepper. I thought 1 1/2 tablespoon was way too much, and cut it back to 1 teaspoon, and still that made it spicy. When I make it again, I'll use only 1/2 teaspoon of black pepper, if that. I also used 4 New Mexico red peppers, and the broth vs. water in step 2. For step 1, I cooked the tripe with all the garlic and lemon, and added more garlic when I got to the broth stage. While I grew up with the smell of menudo cooking in the house, it's probably not the lost desirable scent, so I recommend cooking it outside if possible.
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