Cali-Chef Profile - (12998685)

cook's profile


Home Town: San Leandro, California, USA
Living In:
Member Since: Mar. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Southern, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Music
Recipe Box 3 recipes
  • Title
  • Type
  • Overall Rating
  • Member Rating
Cook'in In The Kitchen!
About this Cook
My favorite things to cook
My favorites have to be BBQ, and comfort food! Then everything in-between,
My favorite family cooking traditions
Cooking Portuguese food on Christmas Eve, and noshing on it all night long.
My cooking triumphs
At about 20 years old I got really tired of take-out this and take-out that...or fast food this or fast food that, so I called good ol mom. I told her I wanted to cook some real food, and she came back with how to cook a baked potato. I hung-up, did what she said, and that potato was one of the most satisfying meals of my entire life! It just all got better from there!
Recipe Reviews 1 review
Jalapeno Cheese Bread
Would have given this bread 4 stars, however, I had to deduct one star for two reasons. 1. For instructing the cook to use hot water with the yeast. I knew better and of course used warm 105-110 degree water, but a beginner might not know to do this. 2. Simply for the misleading description of the recipe, stating that it was, "very cheesy... very spicy four-alarm-fire... very strong ..." Myself, as well as many others, noted that they needed to either add more cheese, or more Jalapenos, or both for the bread to make a statement. Other than that, it was an all-around decent recipe that I did enjoy after customizing it to mine, and my roommates, (more my roommates), taste. I halved the recipe, and as noted, I changed the water temp. In addition, I used a white Pepper Jack cheese, shredded, and pushed in some cubes along the top also, and substituted milder Banana Peppers for the Jalapenos, (for my wimpy roommates), and it turned out rather tasty! Oh, one last alteration, I increased the oven temp to about 400 degrees, and put a steel pie plate in the oven when I began to pre-heat it, then immediately after I put the loafs in, I dumped a cup of boiling water into the pan causing steam to fill the oven, and throughout the baking. I've found that the steaming adds a nicer, crisper crust, which I love! Thanks for the good recipe!

3 users found this review helpful
Reviewed On: May 28, 2011
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