Mamadellie Profile - Allrecipes.com (13199369)

cook's profile

Mamadellie


Mamadellie
 
Home Town: New York, New York, USA
Living In: Oklahoma City, Oklahoma, USA
Member Since: Jan. 2009
Cooking Level: Professional
Cooking Interests: Baking, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies:
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Miss Meri making pink cupcakes
About this Cook
Born in New York and raised and educated in the States and Europe. I have been cooking and baking as a hobby and to feed the souls of my family and friends for many years. I owned and operated a Tea Room with my Sister where we served recipes that we have collected over the years from our family and friends whilst living in different countries all over the world.
My favorite things to cook
Pies, Cookies, Cheesecakes. Main meals that are healthy and quick. My son became vegan at the age of 14 and challenged me to find different recipes for his chosen way of life.
My favorite family cooking traditions
Eating at my Aunt's house every Sunday. Baking with my son as he grew up and now my nephew. Making large Thanksgiving Dinners with my Sister. Lots of wonderful food and way too many desserts.
My cooking triumphs
Roast turkey marinated overnight in our secret ingredients. Apple pie in a bag. Carrot cake with cream cheese icing. Cheesecakes. Stir frys and pasta dishes. Ratatouille. Beans and rice with turkey crumbles. Chicken soup and matza balls.
My cooking tragedies
Many vegan dishes when I was trying to convert recipes!
Recipe Reviews 2 reviews
Apple Pie in a Brown Paper Bag
This is still the best apple pie ever. We have never had any problems with cooking it in a brown paper bag for the last 25 years.

4 users found this review helpful
Reviewed On: Dec. 17, 2009
Apple Crisp II
This was an excellent recipe. Instead of water I added about 1/4 cup of orange juice and with the sugar and flour sprinkled on top of the apples (granny smiths, of course) I added a couple of tablespoons of graham cracker crumbs. They help thicken up the juice and add a little more flavor. Served it warm with warm English Custard and it was fab.

0 users found this review helpful
Reviewed On: Jan. 22, 2009
 
Published Recipes
 
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