ellie may Recipe Reviews (Pg. 1) - Allrecipes.com (13695055)

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ellie may

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Detox Salad

Reviewed: Jun. 25, 2014
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!
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Photo by ellie may

Chewy Almond Butter Cookies

Reviewed: Jun. 22, 2014
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!
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Quinoa Tabbouleh

Reviewed: May 17, 2014
Yummy, I LOVE quinoa! My 5 STAR TIPS: Rinse the quinoa, like you would rice. Add fresh raw minced garlic. Seed tomatoes and cucumber. Add splash apple cider vinegar. Use fresh squeezed lemon juice, even lime juice in a pinch, especially if you sub cilantro for parsley! Leave carrots out, unless you require sweet taste, we don't like it. Cut the oil in half. Use only sea salt. And finally...add fresh mint! That mint is the flavor you are missing, when you wonder why this doesn't taste "right". Cool the quinoa overnight, before you add all the COLD ingredients the next day, right before serving. And adding feta cheese and avocado is never wrong! This dish is eaten COLD. I am not sure this was clear for those trying something new.
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Photo by ellie may

Honey Roasted Almonds

Reviewed: May 17, 2014
Hot Diggety! This is the yummiest, quickest and crowd-pleasing-est recipe I have ever seen for all these almonds I was gifted. I made 8 cups, took them to my husband's band gig, and they disappeared in 5 minutes. I only made a few changes cos of ingredient situation. I used coconut oil, pink himalayan sea salt, raw sugar crystals and added cayenne. DELISH! I had the entire dining room table covered with nuts while they were cooling. They did not stick together too much, and dried very nicely, not sticky at all. Gotta keep stirring while liquid is boiling, stay on top of things!
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Robust Garlic Baked Chicken

Reviewed: Jan. 24, 2014
7.5 lb chicken took nearly 3 hours at 350, to reach internal temp of 165. Wash/pat very dry. Used 1 stick of butter softened in microwave, added juice of 1 lemon, 5 pressed garlic cloves, 1 tsp each of garlic powder, dried jalapenos, lemon pepper, oregano, thyme and smoked paprika, put in frig to harden. Lifted skin on breast and thighs (from the neck, try not to tear skin), shoved 1/2 cooled butter mixture in each side and moved around the meat by manipulating the skin. pre-tied wings and legs closed, filled interior with 1 chopped lemon, celery and sweet onion. Then covered outside of chicken (not the back, though) with rest of butter mixture, sprinkled with salt, pepper, powdered habanero and garlic powder. Rested chicken on large slices of celery for the 'rack". Made a creamed gravy with cornstarch and halfnhalf. No, it isnt low calorie and you probably shouldn't eat this every day. Quality ingredients are required for professional results, and that includes a very big roasting chicken. Even at 7.5 lbs, there was no reason for more than 1 stick of butter, and no reason for any spices in the cavity, it won't affect flavor. The onion, lemon and celery in the cavity mix with the juices and fat of the cavity to create a heavenly "broth" which is mostly fat, mixed with the spices in the butter that melts off the chicken. Rosemary is heavenly to smell, but people do not like the inedible "sticks", so you can use 1/2 tsp rosemary powder if you like that flavor. We ate it all!
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Bacon Wrapped Mushroom Meatloaf

Reviewed: Sep. 20, 2013
I am giving a high-five for spices and originality here. I do not eat ketchup, bbq sauce or tomato paste/sauce, and this recipe uses a great combo of spices instead of that same old tomato-based flavor. I also appreciate no onion! I made only a few small changes: I did not wrap with bacon, and instead of ground pork, I used Hot Pork Sausage in the mix. I used a large loaf pan, and at 350 it only needed about an hour. In the middle of the loaf I placed a string cheese just for fun. There was not as much grease as you would expect, I did not have to pour any off during cooking at all. The loaf did NOT crumble at all, and thick slices made great sandwiches for days! Thanks for the great recipe, it was perfect for our family.
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Spicy Steamed Shrimp

Reviewed: Jun. 1, 2013
Here is my 5 star version. Put a ceramic plate in the refrigerator to chill. Use the largest raw shrimp you can find, ok if it is frozen; I like the 13-15 shrimp per lb. for a minimum size. Defrost, de-vein and shell. Rinse, pat dry and sprinkle lemon-pepper, Old Bay and whatever dry-rub you like to make spicy. I use Steve Raichlin's Creole Rub. Put a 12 oz flavorful beer, a splash of vinegar and 2 tablespoons of Old Bay in a giant steamer pot with a lid; when it begins to boil, set each shrimp in the steamer basket. Put the lid back on, and in 3 minutes, you will have the most delish shrimps ever. Eat one, then spread the rest on the cold plate, stick in the frig for 1 hour minimum, 4 hrs. max. In the meantime, make the cocktail sauce: I use a refrigerated brand of local horseradish that doesnt even have a brand name, it is basically coarsely cut fresh ground horseradish with a little vinegar and soybean oil. if you want GOOD REAL HOT cocktail sauce, REAL horseradish is required, not the processed in the salad dressing aisle. I use any prepared cocktail sauce from a bottle, doesn't matter what kind; and mix equal parts fresh horseradish with the prepared sauce. You could use ketchup. Whatever! Then, I add the juice of a small lemon, whip it and whip it good and stick it in the frig (while the shrimpies are cooling down) to mix all those fine flavors. About an hour later my husband of 9 years begs me to marry him all over again. That is all. Good luck and have fun. Yeah!
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Chateaubriand con Vino Brodo

Reviewed: Apr. 3, 2013
Well, first of all, DO NOT PUT THE ROAST IN THE WATER! Put the roast ON the rack OVER the water. I opened the roast up and put all the goodies inside, except rosemary. Increased all the spices to at least 1 teaspoon each and tripled the garlic (of course, I live for garlic); you can put your choice of favorite spices in there but Tarragon is a must, retied the roast tightly. Preheated a cast iron skillet with olive oil to very hot, covered the roast with seasalt and fresh ground pepper and seared it on all sides, before sticking it in the oven, with a teaspoon of rosemary bits sprinkled on top, because I love the smell of it! I wouldn't dream of having this yummy dish without Béarnaise sauce, that is also classic for Chateaubriand, but the addition of shallots & Crimini mushrooms to the recipe sauce made it super yummy for me. Spoon the recipe sauce over for plating, but have the Béarnaise in a side dish for dipping, plus the classic Chateaubriand in France always has Chateau Potatoes, which are also yummers with the Béarnaise! I always use a good Cabernet when cooking with red wine; don't cook with wine that you wouldn't drink, the quality matters! Enjoy!
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Best Cream Of Broccoli Soup

Reviewed: Jan. 5, 2013
well, i always change things up to make it 5 star for my family. so here is my take on this fine basic soup recipe! first, i used finely sliced veggies: 3 celery ribs, 5 garlic cloves, and 1/2 of a vidalia onion in the saute, then added 8 oz of finely sliced crimini mushrooms. after 5-10 minutes on low, i added 4 cups of homemade chicken broth, 1 red potato with skin on, and broccoli stems, both finely minced. brought to a boil, lowered to a simmer and after 10 minutes used a potato masher to squish the veggies up a bit. then i added chopped broccoli florets and simmered for 10 minutes. i let this all sit, while i made the roux. i put 1 can of fat-free evaporated milk at room temp, with 2 tablespoons of cornstarch in a bottle and shook it like crazy until it was mixed up. added it to the veggie pan, and turned the heat back to low. very slowly the sauce thickened. i had to add a bit more chicken broth to keep it from getting too thick, stirring all the while. i let this cool and stuck it in the frig for the night. the next day, i put this in my slow cooker crock on low and let it heat up slowly. right before serving, i added 2 cups of extra sharp shredded cheese and the spices. the spices i used were very simple and you need to use what you think is best: we like 1/2 teaspoon of nutmeg, 1 teaspoon of cumin, kosher salt, fresh ground black pepper and place hot sauces and chopped fresh jalapenos on the table for individual taste. great with cornbread! thanks for the good basic!
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Southern Pulled Pork

Reviewed: Nov. 19, 2012
Delicious with just a few lil changes to suit our 2-person family! Used a bone-in 3.25lb shoulder arm blade roast. Left whole, rubbed with 2 T Creole Rub (Cajun is too salty for us); left wrapped overnight in frig. Did not sear. Minced 1/2 sweet onion with 5 cloves garlic in processor. In crock I mixed 3 cups low-sodium chicken broth, 1 T apple cider vinegar; 1 T Worchester; 1 t liquid smoke, added garlic & onion and threw in two dried chipotle chiles for fun. Put on high for one hour then put pork in with 12 oz. of Odells IPA Beer. At 6 hours it was ready to pull. Strained liquid off and refrigerated liquid overnight to separate fat off; cooled then pulled pork, discarding bone, fat and silverskin (do not feed this to pets - onions are very bad for dogs and cats!) The next day, put most of the defatted liquid and shredded (pulled) pork back into crock pot to warm and infuse juices. At this point I corrected spiciness to suit us; Hubster uses BBQ sauces, I do not, so it has to be tasty from the get-go for me! We ate sliders with a variety of added yummies like roasted green chile, havarti cheese, red onion, homemade refrigerator pickles; Hubster prefers Trader Joes Sweet and Smokey BBQ on the bread. I also made my own Pico d'Gallo and we enjoyed this on tortillas with eggs the next day...which is why I NEVER add BBQ sauce to the crockpot, so I can be creative with leftovers! This freezes well too. VERY YUMMY!
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Scallops with White Wine Sauce II

Reviewed: Aug. 26, 2012
EXCELLENT RECIPE! Altho I did not use the broiler, it is just too hot here in Tucson. I doubled the sauce, used a high-quality dry chardonnay, added MUCH more minced garlic, added the butter immediately, but no olive oil and simmered it for about 5 minutes...THEN put my giant scallops right into the large iron skillet! They took about 3 minutes per side to gently poach them. I served them with pasta, placing the scallops on top with a sprig of parsley and poured the sauce on top. It was delicious with a very delicate wine flavor, as I simmered it long enough for the alcohol to dissipate. I also used my own roasted chicken broth flavored with only onion and garlic (no carrots, celery, etc.) I would use this sauce with shrimp too, but take my advice and have some crusty toasted bread on hand to get every delicious drop in your mouth or you will be literally licking the plate! Thanks to Debi for the great recipe, this is my go-to sauce for scallops and shrimp when I can wrangle them away from my husband and his grill! Also, freshly ground black pepper and freshly ground sea salt were added at table rather than in the sauce, as the salt tends to toughen delicate seafood cooked in sauces. You could also provide a lemon-quarter on the plate.
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Smokey Tequila-Lime Marinade

Reviewed: Aug. 26, 2012
This is a great base marinade; for chicken wings, I did change it up a little bit. Into a large plastic bag, I minced 5 garlic cloves and a small fresh onion from the garden. Added 1 teaspoon of salt and fresh-cracked black pepper; no cayenne. Added 2 TEASPOONS of liquid smoke, juice from a large lime, 1/4 cup of Patron Tequila, 1/4 cup of extra-virgin olive oil, included the cilantro, and a tablespoon of honey. My dozen chicken wings were whole (with all three parts). Washed, dried & slashed interior to the bone so marinade could get into meat. Added them to the bag, massaging into the wings a few times over 6 hours in the frig. Then I skewered the wings so they were spread out along the metal skewer. Grilled over medium-high heat on a mesquite wood fire, turning now and then for a total of 15 minutes. The wings will tend to flame, due to the oil, so be ready to knock the fire down so skin won't burn. Basted them with the remaining marinade, but NOT the last 5 minutes, as the raw chicken was in that marinade after all. But that last 5 minutes, I sprinkled garlic and onion powder on them. My husband likes things to be hot, so I provided him with a little dish of cayenne and he dipped wings into that, took a bite of wing, then a bite of fresh raw onion. He said this recipe is a keeper! I do believe that high-quality fresh ingredients are the secret to making recipes their very best. Thanks to Dale for submitting this and all the reviewers for your input!
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Refrigerator Pickles

Reviewed: Jun. 8, 2012
Not really pickles, but delicious all the same! To make "pickles" crispy, MAKE THE VINEGAR SOLUTION FIRST, and refrigerate. Use REFRIGERATED cucumbers and after salting, put them BACK in the frig. I cut the sugar to 3/4 cup; used 2 cups Braggs Apple Cider Vinegar (it has mother in it, great stuff); used the Hothouse English Cucumbers in plastic wrap, and peeled them a little bit, not all the way. No onion and no green pepper; instead I placed a fresh Serrano chile pepper halved lengthwise in each jar, because we appreciate hot and spicy food. I did use a Tablespoon of crushed red pepper flakes, and a Tablespoon of celery seed. If I had fresh dill I would have tossed a sprig in. I put the cucumbers into the jars first, then covered them to the top with the vinegar solution. If you don't have enough vinegar solution, do NOT add water...just fill each jar up evenly, then top with more vinegar. Taste the next day, some may prefer more sugar, but not me! Another good thing...as each jar empties of pickles, just add more cucumbers!
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Ritzy Chicken Livers

Reviewed: Dec. 4, 2011
A Few Tips! Rinse the livers, then soak them in milk overnight. Rinse and pat dry before dipping in butter. After dipping in butter, season with salt, pepper garlic powder, and any other seasonings you want to use. The Italian seasoning was pretty yummy! I used Keebler Club Crackers, they are very buttery. I put them in a gallon sized plastic bag and used the rolling pin to crush them. it is important to get the crumbs as fine as possible. Set the livers so they aren't touching, on a cookie sheet or baking pan. Check them after 20- 30 minutes; small or thin livers will be done earlier than fat ones. At 25 minutes I ate the thin ones all up, and turned the fat ones over for another 5 minutes; even the fattest chicken liver I had was done at a total of 30 minutes. I gave this 4 stars because even though it is healthier than my usual recipe, livers are much better fried, with bacon and crispy, caramelized onions. This was simply a little bland, although I enjoyed trying something new! I will post a photo tomorrow!
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Photo by ellie may

Breaded Pork Chops

Reviewed: Nov. 18, 2011
Be smart, don't cook on high heat, the crust will burn before chops are done! I used thin, boneless pork chops, they took about 2 minutes on each side. Early in the day I washed and dried the chops, sprinkled them with a little lemon juice, then garlic powder, garlic salt and fresh ground pepper and stuck them back in the fridge. Then I dredged them in flour, dipped in egg and Worcest. sauce mix, coated in Italian Bread Crumbs. It took a lot more than 1/2 cup of bread crumbs. I also used olive oil to fry them in; the chops will absorb every bit of it too, so be ready to add more when you flip them over. It is really better if you just coat them with spray olive oil and stick them in a 400 degree oven for 20-30 minutes, depending on the thickness of the chop. You do not need another starchy item with these, I served them with steamed broccoli.
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Photo by ellie may

Ellie May's Stuffed Oatmeal Cookies

Reviewed: Nov. 6, 2011
Hey, if you won't give yourself 5 stars...why should anyone else!
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French Onion Soup Gratinee

Reviewed: Oct. 29, 2011
Great flavor! After reading some reviews, of course I made a few changes to suit our family...No red onions; instead I mandolined 4 yellow Walla-Walla sweet onions to 1/8". I sauteed them on low with a lid for 20 minutes, then added the salt, turned up the heat and the onions turned out PERFECT! Made my own clear beef broth from roasted ribs and Trader Joe's Organic Beef Stock. Used 64 ounces total. No red wine, just 1/4 cup of Dry Sherry. 1/2 teaspoon each of dried parsley and thyme, crushed to a powder. No vinegar needed since I didn't use red onions and cannot imagine vinegar in this yummy soup, but would have added it at the end one teaspoon at a time, checking for flavor if I was going to use it. The soup did not taste either beefy enough or salty enough for me, so I added some beef base to make the flavor pop. Toasted chunks of baguette (my own!) and for cheese I shredded a mix of Gruyere and Smoked Mozzarella with a topping of Grana Padano Parmesan. With a twist of fresh ground black pepper and a dusting of paprika on top, it was perfect! I had WAY too much broth though...maybe my onions were too small, but next time I make this fine soup (and there WILL be a next time) I will double the onions. This time, I just fished for all the onions with a slotted spoon to fill the little crocks, poured on the broth to 3/4 full, stuffed the top with the toasted bread, covered with cheeses and broiled; we ate like hoggies and I was happy to give this recipe 5 stars!
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Roasted Lemon Herb Chicken

Reviewed: Sep. 17, 2011
With my few changes, 5 stars! I used a 6 lb. roasting chicken which took 2.5 hours at 325 in a high-sided large aluminum pan. I doubled and mixed all the seasonings together using my own herbs for the Italian seasoning. I added 2 cloves of fresh minced garlic, 1/4 cup of fresh lemon juice and no olive oil. Instead, I mixed it all up in a 1/4 cup of melted butter and refrigerated until the butter was fairly solid. I lifted the skin of the chicken and applied the chilled and seasoned butterbits directly to the meat, saving some for the skin. After rubbing the rest of the butter into the skin, I also sprinkled on more garlic powder, salt and pepper. The only thing I used inside the chicken was half of an onion, 4 chopped garlic cloves and the lemon skins. Baked breast side down and tented with foil in 1/2 cup of broth for an hour at 325; the second hour I turned the chicken over and placed baby red potatoes around the chicken with no foil tent. I did not need more broth, but you should add some to keep the taters moist if needed. Check often, don't let it dry out! The last half hour I poured off most of the broth, turned the oven up to 400 so the skin of chicken and potatoes would crisp a little. Very Very good! You know it is done when you can practically tear off the legs and the juices are clear. If you are starved, the wings get done early, rip em off and have a taste-test! Thanks Barbzal!
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Grilled Marinated Shrimp

Reviewed: Sep. 15, 2011
Best.Grilled.Shrimp.Ever. Super-easy and fast! 5 stars and more with my few li'l changes and it freaking ROCKED! I will never use another recipe for grilled shrimp, and this comes with Mr. Picky's blessing (that is, my Hubster). Only changes to ingredients: I had a 1/2 tsp of Herbs de Provance and threw it in marinade. I used garlic salt instead of plain salt. I used FRESH ground pepper. I used brand-named Poblano Mexican Hot Sauce (GREAT), and I took the tails off the shrimp, they were completely nude and cleaned. Also, I used KETCHUP instead of tomato paste...and I do NOT like or even respect ketchup, but I got brave and did it, and I think that the slight amount of sugar in there made it all happen right with the very light burnt crust. I marinated raw and fat, fat shrimp for 2 HOURS TOTAL. One hour would have worked too for smaller ones. No longer though. The lemon will "cook" the shrimp otherwise, and they were limp and sorrowful upon inspection and I was sad for them...and me...but with only 3 minutes per side on the medium-hot grill, revived to become tempting morsels of overeaten shame! There is no reason to baste! They were moist and delicious. We literally could have eaten another pound of shrimpies. I cannot say enough good about this recipe and thank Robbie Rice for letting me in on the secret to the Best Grilled Shrimp ever. I served with steamed broccoli for a lean and mean Atkins'diet dinner. But I will bet you'd love them with pasta or rice. Enjoy!
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The RIGHT WAY To Cook Greens!

Reviewed: Aug. 31, 2011
Got a few tips. Don't mix different greens; they have a variety of cooking times. Washing greens is VERY important. I soak for 1 hour in a large stockpot. I pull them from the water, (pour on your plants) and individually rinse each leaf in running water, placing each wet leaf on a large cutting board, facing the same way for easier cutting. In batches, I chop off the tip of the stem (hello, compost pile). Then I chop the stems all up in 1/4" slices and put in the cold skillet, reserving the leaf. I use my largest cast-iron skillet that has a tight fitting lid. Bacon fat is great, or olive oil, but my fave is my own homemade chicken broth. I add 1/2 cup in the bottom of the skillet to stems with 4-5 minced garlic cloves, cover and cook on medium heat while I am chopping up the leaves. (This lets the tougher stems and garlic tenderize a bit and flavor the broth.) I chop up all the wet leaves into bite-sized pieces, toss them in the skillet (be careful, it is hot!) and cover, cook on low heat and set the timer for 10 minutes (because you may need more broth). Depending on your burner, you may need to add more broth to this concoction to keep it moist every 10 minutes. I have eaten them after 10 minutes; I have also waited until the rest of dinner was ready, after an hour (better)! Just keep 'em wet. Serving time... drizzle on Bragg's Amino Acid to kick up a salty flavor, without adding sodium! For high blood pressure, it's the best salt substitute EVER! Thanks rjkuns!
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