Sandra McCart Profile - (16886164)

cook's profile

Sandra McCart

Sandra McCart
Home Town: Newark, New Jersey, USA
Living In: Coarsegold, California, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Quilting, Needlepoint, Gardening, Reading Books, Painting/Drawing, Wine Tasting
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About this Cook
Raised by Italian mother and grandmother and our large family of fine cooks. Now retired business executive, but am selling commercial soups, jams and dips. Have been in a number of retail establishments but now do home demonstrations, your house or mine. My website is a work in progress and I'm enjoying a little bit of down time. Love doing cooking demos in the stores. Did very well. Trying to reinvent myself. The retail owner decided to "close". So on to the next step.
My favorite things to cook
Anything Italian! Pastas, Soups, Gourmet level desserts. Favorite pasta is Preciatelli. Yum. Some of the soups are Corn Chowder, Tortilla, Cincinnati Chili, French Onion and Chicken Stew. Incidentally, I sell these also at shows and boutiques.
My favorite family cooking traditions
Fresh!! Fresh!!! Fresh!!! However, I am not above doctoring a jarred Italian sauce, but normally I do like to make it from scratch with fresh herbs from my garden. Will make about 60-90 meatballs at a time. I guess, "old world" is the answer.
My cooking triumphs
Meatballs; braccioli; pork roasts; lamb rack; all types of lasagna; Italian wedding soup; Italian chicken soup; chuck roasts and seafood paellas (Galicia). Bread puddings; Rice Pudding; Custards.
My cooking tragedies
Mac and cheese. Still seeking a really great not overly caloric recipe. Not enough people to feed. Love to cook for groups. Do some charity work.
Recipe Reviews 1 review
The Best Meatballs
Similar to why my Italian grandmother and mother make. I use Italian Bread Crumbs and instead of water, I use milk. It binds better. I do not fry my meatballs but I do bake them "semi done" in the oven on a rack for 17-19 minutes, depending on how big they are. I use some immediately and freeze the rest. Always have meatballs ready this way.

8 users found this review helpful
Reviewed On: Apr. 24, 2012

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