Allrecipes Home  >  Community  >  Cooks  >  JC Perez

cook's profile


JC Perez
 
Home Town: Carmel, California, USA
Living In: Santa Clara, California, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Low Carb, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Camping, Boating, Photography, Reading Books, Music, Genealogy, Painting/Drawing
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I am a Japanese, Filipino, Spanish and English American - so there were always wonderful dishes prepared in our home, with wonderful aromas, particularly during the holidays. I married into an Hispanic family, and have inherited multi-cultural recipes. There's nothing nicer than great food and large family gatherings to warm your soul.
My favorite things to cook
New recipes! Family favorites, and quick & easy!
My favorite family cooking traditions
Holiday cooking usually includes turkey with all the trimmings, and sushi! Or baked ham with all the trimmings, and sushi!
My cooking triumphs
There is no greater triumph than watching my husband, children, and grandchildren devour my cooking.
My cooking tragedies
Are rare. I made an expensive dip recently from an untried recipe; my garbage disposal gobbled it up!
Recipe Reviews 41 reviews
See All Reviews 
Strawberry Rhubarb Coffee Cake
Delicious! - is the word my family used over and over again after eating this cake. I used ingredients that were available at home; a pint of fresh strawberries, sliced and sweetened with sugar; a can of pineapple slices, drained and cut into tidbit size pieces to replace the rhubarb; 3 eggs (instead of two) with 2% milk and a tablespoon of apple cider vinegar in place of buttermilk; and I Can't Believe It's Not Butter (margarine) instead of butter. I also increased vanilla extract to 1 tablespoon. It all worked wonderfully together. Great recipe!

5 users found this review helpful
Reviewed On: Jul. 13, 2008
Broccoli Cheese Soup
Delicious! I read the recipe and thought their were too many liquid ingredients for the amounts of broccoli and cheese, so I modified the recipe as follows: I boiled the broccoli florets in salted water until tender, then drained. In a 2 quart soup pot, sauteed one small, chopped yellow onion in approx. 3 heaping Tablespoons margarine until translucent. Added the broccoli and 2 cans of chicken broth to the pot. Brought the ingredients to a slow boil, then turned to low heat and added the pound of cubed Velveeta, stirring until melted. Sprinkled with granulated garlic to taste. Mixed 3 heaping Tablespoons cornstarch with one cup milk, and added to the soup to thicken. This was more than enough for my family of four. Great recipe!

0 users found this review helpful
Reviewed On: Jun. 4, 2008
Spinach Dip with Water Chestnuts
I've been making this dip for several years. I use 1 cup mayo and 8oz. of sour cream, (16oz. of sour cream seems a bit much.) I also use Knorr's powdered leek soup, and have never used the green onions. You can carve out the middle of a small, round french bread loaf and place the dip within the loaf. Cut the bread that was taken out of the loaf into cubes and serve with the dip so nothing is wasted. It is delicious; there's usually nothing left over but the crumbs!

2 users found this review helpful
Reviewed On: May 31, 2008
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?