My Profile

ahnie yodaat

miami beach, Florida

Member since Dec 2008

Flag This ProfileFlag as Inappropriate

Favorited Bienmesabe Cake

Jun 25, 2013 in Recipes on Cooking Channel

Favorited Ginger, Carrot and Sesame Green Beans

Jun 25, 2013 in Recipes on Cooking Channel

Favorited Sesame Cashew Bar

Jun 25, 2013 in Recipes on Cooking Channel

Favorited Hummus with Sun-Dried Tomatoes

Jun 23, 2013 in Recipes on Cooking Channel

Favorited Crunchy Curried Chickpeas

Jun 23, 2013 in Recipes on Cooking Channel

Favorited Squash and Chickpea Moroccan Stew

Jun 23, 2013 in Recipes on Cooking Channel

Favorited Moroccan Couscous

Jun 23, 2013 in Recipes on Cooking Channel

Favorited Guacamole and Baked Beet Chips

Apr 15, 2013 in Recipes on Cooking Channel

Favorited Leek and Potato Cake

Apr 15, 2013 in Recipes on Cooking Channel

Favorited Madeleines

Apr 15, 2013 in Recipes on Cooking Channel

Favorited Pecan Pie Monkey Bread

Mar 5, 2013 in Recipes on Cooking Channel

Favorited Ratatouille Tart with Caramelized Onion-Tomato Jam

Feb 17, 2013 in Recipes on Cooking Channel

Favorited Coconut-Frosted Carrot Cake

Feb 17, 2013 in Recipes on Cooking Channel

Favorited Coconut Carrot Cake

Feb 17, 2013 in Recipes on Cooking Channel

Favorited Potato Latkes with Roasted Tomatoes, Zucchini and Fried Eggs

Nov 13, 2012 in Recipes on Cooking Channel

Favorited White Chocolate Pavlova

Oct 17, 2012 in Recipes on Cooking Channel

Favorited Raspberry Tart

Aug 28, 2012 in Recipes on Cooking Channel

Reviewed Stuffed Poblano Chiles ("Chiles Rellenos"

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

ktwatts, Maybe cook the peppers for less time, or only peel and seed them once they are completely cooled, or maybe use very firm peppers. One way I roast peppers is to put them in a hot oven--not over a fire and not under the broiler--until they are black in some places, but not very black all over. The only time the roasted peppers got really...

Reviewed Stuffed Poblano Chiles ("Chiles Rellenos"

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

ktwatts, Maybe cook the peppers for less time, or only peel and seed them once they are completely cooled, or maybe use very firm peppers. One way I roast peppers is to put them in a hot oven--not over a fire and not under the broiler--until they are black in some places, but not very black all over. The only time the roasted peppers got really...

Reviewed Stuffed Poblano Chiles ("Chiles Rellenos"

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

ktwatts, Maybe cook the peppers for less time, or only peel and seed them once they are completely cooled, or maybe use very firm peppers. One way I roast peppers is to put them in a hot oven--not over a fire and not under the broiler--until they are black in some places, but not very black all over. The only time the roasted peppers got really...

Reviewed Stuffed Poblano Chiles ("Chiles Rellenos"

Dec 20, 2010 in Food Network Community Toolbox on FoodNetwork.com

ktwatts, Marcela put four toothpicks in each pepper.

Not what you're looking for? Try: