M. Shane Jones Profile - Allrecipes.com (10977958)

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M. Shane Jones


M. Shane Jones
 
Home Town: Fort Smith, Arkansas, USA
Living In: Springdale, Arkansas, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 3 reviews
Spinach Tomato Tortellini
I made this last night for dinner, and I really enjoyed it! Because my partner and I like some extra punch for the taste buds, I pretty much doubled the spinach, parmesan and minced garlic amounts. The sauce had a nice consistency and was very flavorful, but not too much (at least for us!). I plan to make this again soon with the addition of Italian sausage for a tad more substantial option. An additional plus was the time involved, making this a no-brainer for an excellent meal during the work week. Thanks for posting, Lela!

1 user found this review helpful
Reviewed On: Sep. 11, 2009
Super-Simple, Super-Spicy Mongolian Beef
Fantastic! I made with ingredients as listed with two exceptions: 1.) used 8 scallions, cut in 2" pieces, and 2.) used 2 tsp. crushed red pepper and 2 tsp. Mongolian Fire Oil. Even without a full hour to marinate the flank steak strips, the dish turned out wonderfully flavorful with a heat factor that was very enjoyable, but that wouldn't keep me from serving this for friends. Easy prep, great aroma, and wonderful flavor. My partner I both enjoyed this very much. Thanks for the recipe, Ang!

0 users found this review helpful
Reviewed On: Jul. 7, 2009
Pork Roast with Thyme
My partner and I tried this over the weekend for a quick prep and easy entrée for a dinner guest. Prep was a cinch and took next to no time. The pork loin I got was pretty lean making for no drippings in which the loin could cook, so I added some olive oil midway through baking. Also, the roast was only 2.5 lbs. I baked for 1.5 hours, and still exceeded the desired internal temp, so I was concerned the meat would be dry. Not so! It was still wonderfully juicy and tasted great. Served with baked parmesan asaparagus and rosemary/garlic roasted red potatoes. I plan to use fresh thyme -- and lots of it -- for the next occasion to bring out the flavor a bit more. Regardless, this recipe was a genuine hit!

3 users found this review helpful
Reviewed On: Mar. 17, 2008
 
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