Angie Jones Profile - Allrecipes.com (18697768)

cook's profile

Angie Jones


Angie Jones
 
Home Town: Detroit, Michigan, USA
Living In: Indian Land, South Carolina, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
I love to cook for a crowd. It's hard to cook weeknight dinners after working all day, but I love to cook Thanksgiving dinner for as many people as I can fit! My mom and I have a running deal for holiday dinners - I cook, she cleans up - can't beat that!
My cooking tragedies
One Thanksgiving, a friend wanted to help, so he started mashing the potatoes with the mixer in the pan they were boiled in. He didn't realize that the pan had a nonstick coating and bits of it got scraped off into the potatoes! The pan was ruined, but I added some pepper to the potatoes to disguise the black bits. Everyone raved about how good they tasted - I just bit my tongue and said thanks! :-)
Recipe Reviews 17 reviews
Pineapple Pork Chops
Very good! I mixed everything up and baked the whole thing in the oven at 375 for 25-30 minutes. I omitted the oil, added a dash of garlic salt and used an 8 oz can of undrained crushed pineapple instead of just plain juice. Baking them slow in all the liquid made the chops very tender & juicy. Served over sticky white rice. Hubby said add to the rotation!

0 users found this review helpful
Reviewed On: Jun. 15, 2015
Best Spanish Rice
Very good! So much better than the boxed stuff, and healthier too, without all the chemicals and preservatives! I didn't use the onion, I don't really like them. I combined 3 different kinds of salsa (finished off the open bottles in my fridge!) to make 1 cup and added a can of diced tomatoes (undrained) as well. It turned out very good, and I will definitely make this again!

0 users found this review helpful
Reviewed On: Oct. 20, 2013
E-Z Drop Biscuits
The first time I made it, they spread like crazy - tasted wonderful, but were flat and about 4 inches across. Tonight, I increased the flour to 2 1/2 cups and started with 1/2 cup milk and added a little at a time to get the right consistency. Probably ended up with a total of 3/4 cup milk. They are in the oven now and holding their shape beautifully! Both times I also omitted the cream of tartar per other reviews.

0 users found this review helpful
Reviewed On: May 25, 2013
 
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