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sheri1970

New York Style Pizza Sauce

Well, that clears that up . Clearly she speaks fir every Italian , she used capitals , looks official to me

The Pizza Lab: Foolproof Pan Pizza

My husband loved my version of your thin NY Style , but he almost fainted with glee over this recipe. Thanks for doing the leg work and working these recipes out for us .

What's the Deal with 'Mildly Sweet' Oreos?

What's the Deal with 'Mildly Sweet' Oreos?

Moxie is an old timey soda , less sweet more gingery, random spicey , kinda like mildly sweet cologne , had some in Maine ( official state drink ) his past July

What's the Deal with 'Mildly Sweet' Oreos?

Moxie is an old timey soda , less sweet more gingery, random spicey , kinda like mildly sweet cologne , had some in Maine ( official state drink ) his past July

DIY: How to Make Greek Yogurt at Home

I have enjoyed making my own , as well. I stovetop - crockpot towel , use he whey for bread and pizza dough . I bought super fine linen cheesecloth at the dollar store but have also used dollar store coffee filter with great success

Chain Reaction: Pizza Hut Cheesy Bites Pizza

Thabks for taking the hit for us. And a huge Thank you for writing , so well and witty .

Real French Onion Dip

Cit the sugar way done and you have a solid recipe., half ateasppon I'd guess

We Try All the Kashi GOLEAN Cereal Flavors

None, due to recent GMo hoopla

Birdie Bread Rolls

Taste Test: Jarred Pasta Sauces from Celebrity Chefs and Restaurants

I do thank you for testing them though

Taste Test: Jarred Pasta Sauces from Celebrity Chefs and Restaurants

Not to be the only meany but I'd rather eat naked pasta then spend money on jarred sauce .

The Food Lab: Vegan Burgers That Don't Suck

Part 3, made me giggle

Sugar=The Devil?

What Scitchncoffee said- sugar plus fiber good, less hit to the liver

Home Slice: All-Edge Sicilian Pan Pizza (with a Nod to Detroit)

No reason it wouldn't work with it, I might try it next Friday

Home Slice: All-Edge Sicilian Pan Pizza (with a Nod to Detroit)

Can't wait to try this with my Bakers Edge Lasagna pan (which I adore)

Classico Tomato Products.......good stuff!

thanks for the review DMC

How do you save money at the grocery store? Coupons?

pretty much same as you guys, buy sell by meat (freeze or use in two days), I know the right stores/best price for most of my items, so when I see a deal, I stock up, I have a chest freezer and two fridges, and storage space to store it all. I also try and reuse leftover meals or bits, in new and creative ways, sometimes preplanned, sometimes on the fly, after.

I buy produce every 2-3 days, so it is always fresh and less waste, monthly big shop at big box stores for paper products-flour etc

Trader Joe's coming to Albany, NY

I have it! http://www.timesunion.com/business/article/Dream-comes-true-for-Trader-Joe-s-fans-2446224.php- not thrilled with the location but beats driving for three hours, like my friends have done to get to one

Drinking a Peanut Butter Smoothie Instead of an Energy Drink

I'd add oatmeal for fiber and fullness for hours afterwards

Peanut Butter Banana Smoothie

that plus oatmeal mixed in or replace milk with yogurt- also some coco and cinnamon yum

Peanut Butter Banana Smoothie

that plus oatmeal mixed in or replace milk with yogurt- also some coco and cinnamon yum

Peanut Butter Banana Smoothie

that plus oatmeal mixed in or replace milk with yogurt- also some coco- yum

Serious Eats on a Juice Cleanse: We Try Out Cooler Cleanse

Homemade juice from a juicer and watch "fat, sick and nearly dead" on Netflix or Hulu

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

Stuffing- dressing recipes

I love reading the variations everyone uses. Would love to read what you put in yours and general idea of how/when you prepare it. I don't usually host Thanksgiving but when I make stuffing, I am pretty old school, toasted white bread, breakfast sausage, onions, celery and few mushrooms and butter and brooth and goid old Bell's seasoning. Then I bake it of in a 13x 9 pan ir two- piled high, so crunchy on tip, moister at the bottom

Silly coffee question, Cream first or last?

Many years ago my aunt insisted that cream should go in first,t hen sugar, then coffee for a tastier cup, Dunkin Dunuts agrees.
In my unofficial tests, using measured ingredients, she appears correct, although I am not sure why.
Any thoughts?
One caveat, if your half and half or cream is old, this will increase your chance for curdling

Orange Pull-Apart Loaf

A slightly sweetened, orange-scented pull-apart loaf that stays soft and serveable for two days. While this bread has a little more sugar than normal, and a little more butter than normal, it's got enough flavor that you don't need to add any butter to it when you eat it. You can slather it with butter if you want to, of course. But it doesn't need it. More

Coca-Cola Cake

This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream. More

Cheese Crackers

Use cheese with a lot of flavor. Aged cheddar instead of a mild one, for instance. Any cheese you can grate will be fine: Parmesan, Swiss, Romano, or any others you like. For a softer cheese, I used Limburger. You could also use a soft blue cheese, goat cheese, or even a Camembert. Or a combination of what's left in your cheese drawer. More

The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

What bread is more classic and more French than the baguette? This recipe from The Fundamental Techniques of Classic Bread Baking is simple, really. Just flour, water, yeast, and salt. But with bread baking, ingredients are sometimes less important than technique. Take the same ingredients, even in the same quantities, and if you handle them in a different way, you'll end up with a completely different bread. More

Howl at the MoonPie Cake

In the 1930s the MoonPie was heralded as a "working man's lunch," with hungry laborers substituting lunch with what was the biggest snack for sale. The MoonPie's background is lengthy and inspiring (did you know that the company started sending MoonPies to troops stationed overseas during World War II and continues the tradition today?) and, my cake-addled brain couldn't resist imagining it as a cake. More

Meet Our New Sites!

We've got some exciting news for the future, and we wanted you, the Serious Eats community—the great folks who make this site the wonderful kooky cocktail-party of recipes, stories, and all things food-related that it is—to be the first to know about the changes on the horizon. More

Sunday Brunch: Ham and Biscuits

This humble sandwich started as a way of using up leftover ham after large family dinners, but the combination of tender and flaky biscuits and salty ham makes this sandwich worthy of an effort all its own. For those of us who aren't lucky enough to have a leftover ham in our fridge, any ham that fits your preference will work (honey roasted, jamón Serrano, black forest)—in fact, some good-looking bacon will work in pinch as well. More

Angus Snack Wrap at McDonald's: Better Than The Mac Snack Wrap?

This past week, McDonald's introduced a new Snack Wrap variety to its menu—the Angus Snack Wrap. I'll admit, I was not looking forward to this assignment. I checked out the Mac Snack Wraps months ago and thought the chicken options were much more palatable than the burger ones; I wasn't impressed by the Angus Burger in the Burger King-McDonald's showdown. Putting the two together didn't seem like such a good idea. The results? A mixed bag. More