aivilo elleon Profile - (10826193)

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aivilo elleon

aivilo elleon
Home Town: Michigan, USA
Living In: Northern Metro Detroit, Michigan, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Wine Tasting, Charity Work
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About this Cook
I cook for a living, but I did not go to culinary school, so I do not consider myself a "professional". I do work with all professionals though. I am a food marketer, I try to sell particular foods to restaurants and caterers. I've picked up a lot over the years, but I can still teach my clients a few things every once in a while! I have learned to cook for hundreds of people or a small family dinner. I have a health conscious household, we eat all organic in our home and I don't buy prepared foods in general - except a few condiments and a few things such as cereal, sandwich bread, crackers, pasta. Other than that, yep, it's homemade and organic at home!
My favorite things to cook
I can cook many different types of foods, but my favorites are Italian and Middle Eastern. I am learning my newest favorite, Indian. I only use high quality ingredients, no processed foods, we eat all organic in our home and I don't skimp on seasoning!
My cooking triumphs
My first time ever cooking a beef tenderloin, I was terrified. It was so expensive and I was so worried that I would ruin the entire dinner. Everything I planned that night was to be exquisite, from the balsamic roasted onions, to the pumpkin custard and everything in between turned out absolutely perfect. Our guests from that evening still talk about that meal which was many, many years ago.
My cooking tragedies
There will occasionally be a tragedy around here ... especially when I have my two daughters "helping" me! But that is what makes it fun and challenging. I have dropped entire dishes, I have forgotten about something on the stove, I substituted an ingredient that probably should have not been used. It is all a learning experience and I love to try new things.
Recipe Reviews 23 reviews
Super Duper Zucchini Muffins
This is a nice start for a good recipe. However, it does lack a bit of flavor. First batch I made according to the recipe. Second batch had a few modifications - butter instead of shortening gave a better flavor. I added a half of a grated apple and about 3/4 cup of grated carrots. I also doubled the cinnamon, halved the nutmeg, added a bit of allspice and a tiny bit of ground cloves. So, it really becomes a different recipe, but the base of the recipe is good. I was a bit surprised at how dry and dense the batter was, but the muffins turned out moist, light and delicious. This is a recipe I will make again.

3 users found this review helpful
Reviewed On: Aug. 1, 2013
Black Magic Cake
I have made this five times now, each time the cake comes out flawless. I do coat the pan with cocoa powder instead of flour and use parchment paper on the bottom. The last time I made this I added an extra teaspoon of baking powder and a few tablespoons of Tia Maria liqueur. The cake had a deeper hint of coffee but very slight, it also rose higher, which I liked. I love icing the cake with a cream cheese frosting. This is such a moist cake that tastes amazing even a few days later. So easy to make!

1 user found this review helpful
Reviewed On: Jul. 27, 2013
The Best Meatballs
To reduce the fat significantly, I bake the meatballs at 400F until a meat thermometer comes out to 145-150F (about 30 minutes, depending on your oven). This makes less mess, less fat, and they taste yummy. I then put the cooked meatballs into the marinara sauce and simmer in a slow cooker. Also, instead of water in the meatballs, try milk instead. Last, I always use ground beef, no pork nor veal. They still come out delicious and have a bit less fat.

10 users found this review helpful
Reviewed On: Apr. 23, 2012

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