Cheryl Jones Profile - (1416535)

cook's profile

Cheryl Jones

Cheryl Jones
Home Town: Stratford, New Jersey, USA
Living In: Bethlehem, Pennsylvania, USA
Member Since: Nov. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I love to cook, & I love to teach. I am a problem solver, so I love helping others through the new Recipe Exchange on Allrecipes. I used to write a recipe column, but the website was discontinued. I'm currently working on a cookbook for non-cooks & those who hate to cook. I cook so that others can enjoy my food. I love to watch people enjoying my cooking, & I believe that food is the truest & purest way to bring people together. What could be better than time spent w/ friends, a good bottle of wine & great food?
My favorite things to cook
I'm a traditionalist at heart. I love to cook traditional meals like Chicken & Dumplings, Beef Pot Roast, Cabbage & Noodles, Irish Stew, Shepherd's Pie, traditional Turkey & Stuffing, Corned Beef & Cabbage, Apple Pie, etc. Thanksgiving is my FAVORITE time of year!
My favorite family cooking traditions
Irish cooking runs very strong in my family. My dad would make a batch of Guinness Irish Stew w/ Guinness Beer Bread & I would be in heaven. Everything at Thanksgiving would be made from scratch (I was in charge of the stuffing when I was younger), so my mother & I would be cooking for two days straight. We LOVED it!
My cooking triumphs
The first time I made a Standing Rib Roast & it came out perfectly medium-rare. Now I can do it in my sleep!
My cooking tragedies
I attempted to make a White Ham & Bean Soup w/o a ham bone, just a chopped ham steak. It was so bland & tasteless that we had to throw it out.
Recipe Reviews 10 reviews
Milly's Oatmeal Brownies
This is SO delicious & versatile. If it's too much butter for you, then replace a 1/4 C of butter w/ a 1/4 C of applesauce. Yum!

7 users found this review helpful
Reviewed On: Aug. 21, 2012
Chantal's New York Cheesecake
Simple & delicious. I only had 3 (8oz) pkgs of cream cheese instead of 4, so I cut the sugar down to 1 cup & used only 3 eggs. I also cut the milk down to 1/2 cup. I used a 9" round cake pan instead of a springform pan & pressed the graham cracker crust along the bottom & up the sides of the cake pan. I set a 9"x13" baking pan filled w/ 2" of water on a lower oven rack w/ the cheesecake baking on the rack just above it. I baked it in a preheated 350 degree oven for an hour. At the end of an hour, I shut my oven off & forgot about the cheesecake for 5 hours. I then transferred it to my fridge & served it the next day. It turned out beautiful, tasted delicious, & there were no cracks! Cheesecake shrinks as it cools & pulls away from the sides of the pan. Cracks form because the cheesecake sticks to the sides of the pan during the cooling/shrinking process. Either grease the inside of your pan EXTREMELY well or just press a crust up the sides of the pan as well as along the bottom. Serve each slice straight from the cake pan like you're serving a slice of pie. Yum!

4 users found this review helpful
Reviewed On: Aug. 2, 2012
Easy Whipped Cream
The sour cream really helped the cream to hold it's shape!

4 users found this review helpful
Reviewed On: May 21, 2012
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