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By NEWSDAY | January 8, 2006
Boneless center-cut pork chops cook quickly and evenly and adapt to a variety of cooking methods. They are also fairly lean -- about 38 percent of calories from fat. MOLASSES BLACK- PEPPER PORK CHOPS Makes 4 servings cooking spray 1 / 2 teaspoon salt 1 / 2 teaspoon ground cumin 2 teaspoons cracked black pepper (see note) 3 tablespoons molasses 4 (4-ounce) boneless center-cut pork chops Preheat oven to 400 degrees. Coat a shallow baking sheet with cooking spray. Combine the salt, cumin, black pepper and molasses in a bowl and spread it over both sides of the chops.
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NEWS
By Newsday | February 11, 2007
Polenta is a culinary chameleon: it may be either sweet or savory, and crisp, soft and creamy, or cake-like. Polenta is also sold fully cooked, as in this recipe, in tubes that are usually about 1 pound. Open the package over the sink -- when you cut open the plastic, liquid will come out. POLENTA WITH MEATY TOMATO SAUCE Makes 4 servings 1 pound tube (precooked) polenta 1/4 cup grated parmesan cheese 1 tablespoon olive oil 1 cup chopped onion 1/2 green pepper, chopped 2 cloves garlic, minced 1/4 teaspoon dried thyme 1/2 teaspoon dried basil (or 1 tablespoon chopped fresh)
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FEATURES
By Creators SyndicateCOOKING LIGHT | March 19, 1997
More healthful and tastier than you may think, canned vegetables are shedding their dowdy image. After evaluating their flavors and textures, we picked our favorites and updated their look with jazzy recipes.Canned vegetables have an image problem. Market research shows that although consumers enjoy their convenience and long shelf life, many think they're less nutritious than fresh. So the industry is waging an information campaign to let you know that canned veggies have about the same amount of nutrients as fresh-cooked.
NEWS
By LINELL SMITH and LINELL SMITH,SUN REPORTER | June 21, 2006
On Sundays, Island II, a new Dominican bar and grill, provides a menu of timeless Latino moments. Pulsing merengue blends with the soothing sound of conversations in Spanish. The air is laced with aromas of garlic shrimp and thick sancocho soup. At a back table, teenagers play game after game of dominoes. The kitchen of this Fells Point restaurant belongs to Charo Rodriguez and her mother, Andrea Castro, who perform the traditional choreography of seasoned cooks. They gracefully pass one another, weaving back and forth, turning the flame up and down, sauteing, slicing, mashing.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | September 10, 2000
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick. SUNDAY / Family 1/2 cup mild salsa Heat oven to 425 degrees.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | December 19, 2001
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish, an express meal that requires little or no preparation, and an entertaining meal that's quick. SUNDAY / Family Present the family with your own or store- bought baked ham. Serve with Cheese Grits. Add deli coleslaw and rye bread. Sprinkle crushed chocolate chips over store-bought chocolate pudding for dessert.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | October 2, 1991
Celebrate the peak of the harvest the way Germans do - wit your own Oktoberfest menu. A low-calorie, low-fat feast means you can have a glass of beer without blowing your diet. Trim fat from the traditional meal - literally - by cutting it away from meat and by using cooking sprays on the pans instead of oils or butter. This menu serves four. Recipes are from the 1990 edition of "Cooking Light," edited by Cathy A. Wesler and published by Oxmoor House Inc.Wiener Schnitzel1 pound veal cutlets, 1/4 -inch thick2 tablespoons all-purpose flour1 teaspoon minced fresh parsley1/2 teaspoon pepper1/2 teaspoon paprika1/8 teaspoon ground clovesVegetable cooking spray1 teaspoon vegetable oil, divided1 1/2 teaspoons minced fresh parsleyLemon slices, optionalTrim fat from cutlets.
NEWS
By Newsday | February 11, 2007
Polenta is a culinary chameleon: it may be either sweet or savory, and crisp, soft and creamy, or cake-like. Polenta is also sold fully cooked, as in this recipe, in tubes that are usually about 1 pound. Open the package over the sink -- when you cut open the plastic, liquid will come out. POLENTA WITH MEATY TOMATO SAUCE Makes 4 servings 1 pound tube (precooked) polenta 1/4 cup grated parmesan cheese 1 tablespoon olive oil 1 cup chopped onion 1/2 green pepper, chopped 2 cloves garlic, minced 1/4 teaspoon dried thyme 1/2 teaspoon dried basil (or 1 tablespoon chopped fresh)
NEWS
By NEWSDAY | February 12, 2006
Salmon is easy to cook right. Because it is high in (healthy) fat, it can stand up to a little extra cooking without drying out. Cooked this way, the sealed ingredients form the sauce while the fish cooks. SALMON EN PAPILLOTE MAKES 4 SERVINGS 1 1 / 2 pounds salmon fillet, cut into 4 equal pieces 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 / 4 teaspoon salt, divided 1 / 4 teaspoon black pepper, divided 1 tablespoon drained capers 1 teaspoon lemon zest 1 / 2 cup thinly sliced red onion 1 red pepper, cut into very thin strips 1 green pepper, cut into very thin strips 1 / 2 teaspoon dill Aluminum foil and cooking spray Preheat oven to 450 degrees.
FEATURES
By Cathy Thomas and Cathy Thomas,ORANGE COUNTY REGISTER | September 11, 1996
I agree with the Oxford English Dictionary. It defines plum as a "good thing ... the pick or best of a collection of things." Savor a ripe, juicy plum and it's hard to disagree. They're a luscious balance of tart and sweet.You can add chopped, pitted plums to salads, muffins and rice. But I think plums translate best in rustic, slightly warm desserts served with ice cream or whipped cream. Cakes, pies and tarts, nothing too complicated. Desserts that let the glorious flavor of the fruit shine through are the best.
NEWS
By NEWSDAY | February 12, 2006
Salmon is easy to cook right. Because it is high in (healthy) fat, it can stand up to a little extra cooking without drying out. Cooked this way, the sealed ingredients form the sauce while the fish cooks. SALMON EN PAPILLOTE MAKES 4 SERVINGS 1 1 / 2 pounds salmon fillet, cut into 4 equal pieces 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 / 4 teaspoon salt, divided 1 / 4 teaspoon black pepper, divided 1 tablespoon drained capers 1 teaspoon lemon zest 1 / 2 cup thinly sliced red onion 1 red pepper, cut into very thin strips 1 green pepper, cut into very thin strips 1 / 2 teaspoon dill Aluminum foil and cooking spray Preheat oven to 450 degrees.
NEWS
By NEWSDAY | January 8, 2006
Boneless center-cut pork chops cook quickly and evenly and adapt to a variety of cooking methods. They are also fairly lean -- about 38 percent of calories from fat. MOLASSES BLACK- PEPPER PORK CHOPS Makes 4 servings cooking spray 1 / 2 teaspoon salt 1 / 2 teaspoon ground cumin 2 teaspoons cracked black pepper (see note) 3 tablespoons molasses 4 (4-ounce) boneless center-cut pork chops Preheat oven to 400 degrees. Coat a shallow baking sheet with cooking spray. Combine the salt, cumin, black pepper and molasses in a bowl and spread it over both sides of the chops.
NEWS
By Susan Nicholson and Susan Nicholson,UNIVERSAL PRESS SYNDICATE | January 6, 2002
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish, an express meal that requires little or no preparation, and an entertaining meal that's quick. SUNDAY / Family Gather round the family table for Herbed Leg of Lamb. Serve it with tabbouleh. Prepare 1 cup couscous according to package directions.
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