ellie may Profile - Allrecipes.com (13695055)

cook's profile

ellie may

ellie may
Home Town: Shelbyville, Indiana, USA
Living In: Tucson, Arizona, USA
Member Since: Feb. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Middle Eastern, Mediterranean, Low Carb, Quick & Easy, Gourmet
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So easy, big crowd pleaser!
Crispy outside, juicy inside!
Stuffed Oatmeal Cookies
About this Cook
It is a freaking miracle I don't weigh 500 lbs. I love to cook and I am getting better and experimenting all the time. I now have my own garden and we eat grow collards, chard, tomatoes, peppers, chiles and lettuces. And this year, over 100 ONIONS, red/white and sweets! I love All Recipes! The reviews, the ideas, the recipes themselves all stoke my own creativity.
My favorite things to cook
My Hubster is a Pit-Master, both on the grill and smoker. I am experimenting a lot with him! Grilled scallops and shrimp esp. and we make baby-backs so well that we are famous locally for them with our good friends. Plus, I love to bake with my new gas oven: my own cookie recipes, beef tenderloin, quiche, pie, brownies, puff pastry goodies, baklava, spanakopita, enchiladas. I also love my slow cooker for carnitas, green chile beef and beans. I make one heck of a boneless beef ribs dish (which is really london broil) with BEER and broth, green chiles, onion and garlic over fat home-made noodles. On the stove, I make a great Albondigas and other soups in winter with crusty homemade bread. I am a great fry cook, altho we are watching fat content lately. So fried anything is really a treat.
My favorite family cooking traditions
Gravy. For some reason, I can really make roux sauces and gravies. I use cornstarch and NOT flour, yuck. I do great mashed potatoes and sausage stuffing. Pork chops and fried potatoes and onions with mushroom gravy is a sure husband-pleaser. We balance out my fat craze with a lot of fresh salads and steamed veggies. And we eat fresh fruit with yogurt, or have a smoothie with fruits for b'fast every day of the year. I am experimentally using almond milk for a lot of my recipes. It is important when eating like this that I do some damage control: we get at least 25 g of fiber a day.
My cooking triumphs
Incredible Homemade Macaroni and Cheese. Turkey Meatloaf. Hot Turkey Sausage & Green Chile Quiche. Veggie-Turkey Meatball Albondigas. Beer-battered French Fries. Bacon Wrapped Jalapenos. Chiles Relleno. Garlic Naan. Palak Paneer. Palestinian Chicken. Dolmas. Seared Blackened Ahi. And I do make spring rolls, but, alas, I deep fry them. Delicious and bad for us, but hey. It's only now and then!
My cooking tragedies
I am getting older and have to watch my fat intake. But things don't taste right with reduced-fat food items. I have an issue with dried herbs, it seems things don't taste right there, either...I need to learn how to use them better. I do NOT like to use ANY canned foods. I do not want to be a snob; I understand folks need convenience, but sheesh, it's just all salt and hardly any mouthfeel except FATTINESS, without any subtlety and in some cases, no taste EXCEPT salt. And I am finally learning to like to cook with wine! I wish I knew how to better do all these things.
Recipe Reviews 48 reviews
Holiday Rum Balls
Excellent! I was looking for real chocolate rumballs like momma used to make, no vanilla wafers. And this is much better than momma's, but don't tell her. I used my homemade brownies, which feature 2 cups dark chocolate chips & 2 cups chopped pecans. I made them a week ahead, left em in the frig in a plastic bag, then, day of rumballing left them in a bowl to dry out. There was 14 oz of brownie-matter, mixed with 1/4 cup & an extra splash of Cap'n Morgans Spiced rum, and I let it sit for a while...by gosh, I couldn't believe the fine paste it formed. I am glad I wasn't impatient and added more before letting it sit and get pasty! It would have been too wet. I cut it with a knife and fork, stuck it in the frig for 1/2 hour and then used a melon-baller to place each "ball" on the nonstick cookie sheet. Now, it wasn't very ball shaped at THAT point, but after 20 minutes in the freezer I was able to form them easily into a ball! Since my brownies were already over-the-top with chocolate bits in them, I decided to forego the coating; also I was feeling lazy! Sorry Chef John! But MAN they were delish anyway! After they were all rumballed up, I just rolled 1/2 in cocoa and 1/2 in powdered sugar, and put them back in the freezer. The next day, I transported all 40 of them to my husband's bandgig for a holiday treat AT A BAR and ka-whooosh, they were gone just like that. From the stage, our fiddleplayer said: ARE YOU READY TO RUMBALL? I was nearly worshipped! Thanks CJ!!!

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Reviewed On: Dec. 20, 2014
Detox Salad
WOW. Searching around for watercress recipes, this is new for me! Had no cottage cheese, dont like it much anyway. Doubled the garlic, ran it thru my press; used Bragg's Apple Cider Vinegar because it is THE best! No walnut oil, but I DID have hazelnut oil! Fresh ground pepper, Pink Himalayan Sea Salt (very chunky). Love endive, but only had fresh redleaf lettuce and lacinto kale, so chopped it all up, delish. Used a Honeycrisp apple, they are so crispy. Watercress (at least this fresh pile I have here) is so incredibly bitter/peppery, I just love it! Detoxing or not, this salad was a refreshing change worthy of company, especially with a hot-summer rich meat, like Smoked Salmon or Babyback Ribs. This recipe is one of the best I have ever experienced on AR. Will take a photo next time! Thank you!

0 users found this review helpful
Reviewed On: Jun. 25, 2014
Chewy Almond Butter Cookies
shortening or white sugar, so I subbed 3/4 cup coconut oil and used only 1 cup of dark brown sugar for sweetening. That was plenty sweet for us! Don't understand any reason for hot water, just mixed the baking soda with the vanilla extract and beaten eggs. I did not add salt, baking soda has plenty. I used the raw, unsalted Trader Joes chunky almond butter...next time I will use my own. I had a jar that I had wanted to try of this, thinking if it was good it would save me some time from making my own. Bleh. As usual, quality ingredients are the key to anything delish. Used my own vanilla extract too, with the caviar. There it all is mixing up in the KitchenAid, I added 1 cup of flour, then 1/4 cup increments - only used 2 cups of flour, but remember I didn't use the hot water, my almond butter was very chunky and dryish, and I use unbleached bread flour, so there are many reasons why I did not dump 2-1/2 cups in, just being careful! This dough was extremely easy to roll into 50 balls, which I then chilled. Very pretty too! Pressed a roasted almond in the top, dusted with raw sugar, baked for 6 minutes in 350 oven. These are light...not the strongly flavored peanut butter cookies from the old days. Next time I will stick a mini Reeses PB cup in the tops! Very nice base recipe, thanks so much!

0 users found this review helpful
Reviewed On: Jun. 22, 2014
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