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By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | February 8, 2006
Hollee Paterson of Baltimore was looking for a recipe for Welsh rarebit, preferably made without beer. Jenny McKenzie from Windsor, Colo., sent in a recipe for this classic dish taken from what she calls her "cooking bible": Betty Crocker's Picture Cookbook, published in 1950. She says she grew up with this cookbook in her mother's kitchen and was very pleased to inherit her grandmother's copy. The introduction to this recipe says that long ago in Wales the peasants were not permitted to hunt on the estates of noblemen, so they created this savory and satisfying dish, which substituted melted cheese for rabbit, the prize of the hunt.
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ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | August 26, 2014
For years, Silks, the bar at the corner of Hudson Street and South Lakewood Avenue in Canton, was mostly overlooked. It was just another corner bar you'd walk past on the way to someplace else. But now, after a two-and-a-half-year renovation, Silks has reinvented itself as a welcoming neighborhood spot. With a good, revolving beer selection, an appealing menu that focuses on pub-friendly food and smiling faces behind the bar, it's giving local residents a reason to do more than walk on by. Scene & Decor Aesthetically, Silks has cleaned up its act, transforming its run-down space into something fresh and attractive.
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NEWS
October 2, 2005
Have cheese with your beer John Shields, chef / owner of Gertrude's at the Baltimore Museum of Art and host of Maryland Public Television's Coastal Cooking With John Shields, calls Tillamook Cheddar Cheese and Lager Soup "a fantastic soup for the cooler weather, especially good served with a hearty loaf of crusty bread." "A thermos full of this creamy soup would be a sure crowd-pleaser at a Ravens tailgate party," he says. TILLAMOOK CHEDDAR CHEESE AND LAGER SOUP SERVES 4 AS A MAIN DISH 4 tablespoons butter 4 tablespoons flour 3 cups milk 1 tablespoon garlic, minced salt and pepper, to taste 1 teaspoon crushed red chiles, chopped 2 cups extra-sharp cheddar cheese, shredded 3 / 4 cup dark beer Heat butter in saute pan. Add flour and cook on low heat.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | July 9, 2013
Mary Sloan Roby of Baltimore was looking for the recipe for the crab casserole from the old Robertson's Cafeteria in Charleston, S.C. She said it was very creamy and had cheddar cheese melted on the top. Carol Smith of Ellicott City, who said she enjoys researching recipes, thinks she has found it. It comes from an article in the Post & Courier newspaper in Charleston published in June 2006. Frank DuRoss, a manager at Robertson's, had sent in the recipe for the crab casserole from the legendary restaurant.
NEWS
April 23, 2008
Light Cheddar-and-Ale Fondue Makes 3 cups (about 12 servings) 15 1/2 -ounce can white beans, rinsed and drained (such as Great Northern, navy or cannellini) 12-ounce bottle dark ale or other beer 1 cup grated extra-sharp cheddar cheese 1 cup grated reduced-fat sharp cheddar cheese 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce, or to taste In a food processor, combine the beans and 1/4 cup of the ale. Puree, scraping the sides of the bowl as needed, until very smooth, about 4 minutes.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | January 11, 2006
Gerry Smaidris of Woodstock, Ill., was looking for a recipe for a carrot casserole made with sliced carrots, yellow onion, cheddar cheese and cream of celery soup. She had lost all her recipes in a fire and is trying to replace her favorites. Regina Evans of Knoxville, Tenn., sent in a nice recipe for a carrot casserole that she found in the Taste of Home Casserole Cookbook. The recipe by Lois Hagen of Stevens Point, Wis., is a winner and she says that "each time I make this dish, people rave about how good it is."
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | July 9, 2013
Mary Sloan Roby of Baltimore was looking for the recipe for the crab casserole from the old Robertson's Cafeteria in Charleston, S.C. She said it was very creamy and had cheddar cheese melted on the top. Carol Smith of Ellicott City, who said she enjoys researching recipes, thinks she has found it. It comes from an article in the Post & Courier newspaper in Charleston published in June 2006. Frank DuRoss, a manager at Robertson's, had sent in the recipe for the crab casserole from the legendary restaurant.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,Sun Reporter | October 25, 2006
Big Sky Cooking By Meredith Brokaw and Ellen Wright Vintage Restaurant: Handcrafted Cuisine From a Sun Valley Favorite By Jeff Keys Gibbs Smith / 2006 / $34.95 Here's more Sun Valley cuisine, this time with a greater emphasis on fusion fare; for example, Fresh Alaskan Halibut, Mediterranean Style; Asian Mahogany Chicken Bowl; and Grilled Chile-Lime Prawn Salad. Many of Jeff Keys' recipes require a lot of prep work and the lists of ingredients for each stage of a dish could have been listed in a less-confusing manner.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | May 5, 1999
Jane DeLong of Lebanon, Ore., was searching for a casserole made with eggs, green chilis and lots of cheese. This recipe sent by Carol Adolphsen of Sykesville fit the bill.Egg and Cheese CasseroleServes 8-103 small cans (4 ounces each) whole green chilies, seeded and drained2 cups grated Cheddar cheese2 cups grated Monterey Jack cheese8 eggs1 (12-ounce) can evaporated milk4 tablespoons flourpinch salt1 (8-ounce) can tomato sauceButter an 8-inch-by-12-inch oblong pan; flatten seeded chilies and line the bottom of prepared pan with half of them.
NEWS
By Stacey Hirsh and Stacey Hirsh,Sun reporter | March 7, 2007
The Really, Truly, Honest-to-Goodness One-Pot Cookbook By Jesse Ziff Cool One Dish Meals By the Culinary Institute of America Lebhar-Friedman Books / 2006 / $35 Brought to you by the well-known culinary school, this book offers more than 150 recipes for one-dish meals. The dishes include soups, stews, braises, pastas, baked dishes, sautes, stir-fries and light fare, with recipes ranging from the simple favorites to more elaborate meals. We tried the vegetable lasagna; be sure to set aside plenty of time in the kitchen if you choose to make this recipe.
ENTERTAINMENT
By John-John Williams IV, The Baltimore Sun | September 16, 2011
Mark Miranda knows how to tailgate. As executive chef of the Rusty Scupper, Miranda regularly feeds hundreds of ravenous Ravens fans before each game. The restaurant's $19.95 buffet features all the staples — including a crowd-favorite crab dip — and all you can drink draft beer. "You want comfort foods — things that are native to yourself and Baltimore," said Miranda, 48, the executive chef for the popular Inner Harbor seafood restaurant. "Chicken wings with barbecue sauce or old bay, sausage, peppers and onions are huge.
NEWS
April 23, 2008
Light Cheddar-and-Ale Fondue Makes 3 cups (about 12 servings) 15 1/2 -ounce can white beans, rinsed and drained (such as Great Northern, navy or cannellini) 12-ounce bottle dark ale or other beer 1 cup grated extra-sharp cheddar cheese 1 cup grated reduced-fat sharp cheddar cheese 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce, or to taste In a food processor, combine the beans and 1/4 cup of the ale. Puree, scraping the sides of the bowl as needed, until very smooth, about 4 minutes.
NEWS
By Joannah Hill and Joannah Hill,SUN REPORTER | January 30, 2008
The Food You Crave By Ellie Krieger Techniques of Healthy Cooking By The Culinary Institute of America John Wiley & Sons Inc. / $65 / 2007 This cookbook expects a lot from you. Of course you will carve out seven hours to make one gallon of stock for a recipe that requires 2 ounces. You certainly own a kitchen scale so you can weigh all your ingredients, and you most definitely know what tomato concasse is without resorting to Google. Essentially a textbook for food-service professionals, Techniques of Healthy Cooking is at once inspiring and intimidating.
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | April 18, 2007
This is a new version of the tuna casserole Mom used to make. Instead of baking the casserole for an hour, I just sauteed the vegetables, mixed them with the boiled pasta and finished the dish under the broiler to melt the cheese. It's a meal you can make in minutes without a trip to a supermarket if you keep these staples on hand: canned tuna, macaroni, canned pimentos, Worcestershire sauce, carrots, onions and frozen peas. One item I find very useful is dried mushrooms, especially wild mushrooms.
NEWS
By Stacey Hirsh and Stacey Hirsh,Sun reporter | March 7, 2007
The Really, Truly, Honest-to-Goodness One-Pot Cookbook By Jesse Ziff Cool One Dish Meals By the Culinary Institute of America Lebhar-Friedman Books / 2006 / $35 Brought to you by the well-known culinary school, this book offers more than 150 recipes for one-dish meals. The dishes include soups, stews, braises, pastas, baked dishes, sautes, stir-fries and light fare, with recipes ranging from the simple favorites to more elaborate meals. We tried the vegetable lasagna; be sure to set aside plenty of time in the kitchen if you choose to make this recipe.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,Sun Reporter | October 25, 2006
Big Sky Cooking By Meredith Brokaw and Ellen Wright Vintage Restaurant: Handcrafted Cuisine From a Sun Valley Favorite By Jeff Keys Gibbs Smith / 2006 / $34.95 Here's more Sun Valley cuisine, this time with a greater emphasis on fusion fare; for example, Fresh Alaskan Halibut, Mediterranean Style; Asian Mahogany Chicken Bowl; and Grilled Chile-Lime Prawn Salad. Many of Jeff Keys' recipes require a lot of prep work and the lists of ingredients for each stage of a dish could have been listed in a less-confusing manner.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | May 24, 2006
Shirley Campbell of Perry Hall was looking for a misplaced recipe from many years ago for a Cauliflower Puff. Beverly Hines of Baltimore sent in a recipe she had clipped from the newspaper a long while ago. The cauliflower is cooked first and then pureed with egg yolks and milk. Then egg whites are beaten and the cauliflower mixture is incorporated into the whites along with cheese. The mixture then is baked in a pie plate and comes out of the oven a beautiful golden brown and puffed. It reminded me somewhat of a quiche but without a crust.
NEWS
By Joannah Hill and Joannah Hill,SUN REPORTER | January 30, 2008
The Food You Crave By Ellie Krieger Techniques of Healthy Cooking By The Culinary Institute of America John Wiley & Sons Inc. / $65 / 2007 This cookbook expects a lot from you. Of course you will carve out seven hours to make one gallon of stock for a recipe that requires 2 ounces. You certainly own a kitchen scale so you can weigh all your ingredients, and you most definitely know what tomato concasse is without resorting to Google. Essentially a textbook for food-service professionals, Techniques of Healthy Cooking is at once inspiring and intimidating.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | May 24, 2006
Shirley Campbell of Perry Hall was looking for a misplaced recipe from many years ago for a Cauliflower Puff. Beverly Hines of Baltimore sent in a recipe she had clipped from the newspaper a long while ago. The cauliflower is cooked first and then pureed with egg yolks and milk. Then egg whites are beaten and the cauliflower mixture is incorporated into the whites along with cheese. The mixture then is baked in a pie plate and comes out of the oven a beautiful golden brown and puffed. It reminded me somewhat of a quiche but without a crust.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | February 8, 2006
Hollee Paterson of Baltimore was looking for a recipe for Welsh rarebit, preferably made without beer. Jenny McKenzie from Windsor, Colo., sent in a recipe for this classic dish taken from what she calls her "cooking bible": Betty Crocker's Picture Cookbook, published in 1950. She says she grew up with this cookbook in her mother's kitchen and was very pleased to inherit her grandmother's copy. The introduction to this recipe says that long ago in Wales the peasants were not permitted to hunt on the estates of noblemen, so they created this savory and satisfying dish, which substituted melted cheese for rabbit, the prize of the hunt.
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