Advertisement
HomeCollectionsMacaroni
IN THE NEWS

Macaroni

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | June 21, 1995
Recipes for a Greek casserole and a super candy filled the response basket and are sure to please those who have never made them.Ellen Eisenstadt of Owings Mills asked for a "pastitsio recipe which is pasta, meat and sauce." Her answer came from Carol Leo of Bend, Ore.Leo's Greek Pastitsio(macaroni with meat)2 pounds elbow macaroni10 tablespoons butter, divided2 cups finely chopped onions3 pounds round steak, ground2 cups tomato pureesalt and freshly ground black pepper1/2 teaspoon cinnamon1/2 teaspoon oregano1/4 teaspoon nutmeg6 tablespoons all-purpose flour6 cups milk1 1/2 cups cream5 egg yolks, lightly beaten1 1/2 cups freshly grated Parmesan cheeseCook macaroni in boiling salted water until tender but still firm, about 8 minutes.
ARTICLES BY DATE
ENTERTAINMENT
By John Thomas
For The Baltimore Sun
| September 13, 2013
Looking for a good way to transition into the football season? Why not take a Camden Yards summertime hot dog classic and bring it to the parking lot for a Ravens tailgate? We finally have two relevant teams here in Baltimore, so go ahead and merge the two, at least on a culinary level. Hard core Orioles fans know that way out behind center field inside Camden Yards, Stuggy's serves a fantastic concoction called the Crab Mac N' Cheese Hot Dog. It's a wonderful blend of a creamy macaroni and cheese and chunks of crab meat on top of a classic hot dog. Here's how you can pull it off for a tailgate - either in the M&T Bank Stadium parking lot or in your own backyard.
Advertisement
ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | November 30, 2010
Chef Michel Tersiguel of Tersiguel's in Ellicott City is the son of French-born restaurateurs, a guy who didn't get his first taste of peanut butter and jelly until high school. So when he cooks at home, you might expect it to be an elaborate affair. Guess again. "Michel will eat anything -- hot dogs, fine: macaroni and cheese out of a box, fine," said Tersiguel's wife, Angela, who is expecting the couple's second child in December. Turns out that when Tersiguel summered as a child in France, he couldn't wait to get home to a cheesesteak sub. "When I was a kid, I used to eat filet mignon two times a week and to this day, I'm not that crazy about it," he said.
HEALTH
Andrea K. Walker | February 7, 2012
The latest healthy recipe comes from Consumer Reports Food & Fitness Magazine. It's  a healthy twist on what is many people's favorite comfort food, macaroni and cheese. Except this is mac-and cheese with cauliflower. Nothing wrong with getting some veggies with your mac-n-cheese. The recipe also uses multigrain pasta, which is better for you than the white variety. Do you have a healthy recipe to share? Email me at andrea.walker@baltsun.com . Meanwhile, check out the latest recipe.
FEATURES
December 18, 1990
In most cases it's not the salad, it's the dressing that contains the calories and fat. To slim a salad use as little dressing as possible so the salad is moist but not soggy with dressing. Also, let ingredients such as vegetables and pasta chill in the minimum amount of dressing for at least two hours to absorb dressing flavor.WHAT YOU NEED2 ounces corkscrew macaroniOne 10-ounce package frozen cut broccoli, thawed and drained, or 2 cups sliced halved zucchini1 cup chopped seeded tomato2 tablespoons sliced green onion1/3 cup oil-free Italian salad dressing1/4 cup sliced radishes2 cups torn lettuceCook macaroni according to package directions.
HEALTH
Andrea K. Walker | February 7, 2012
The latest healthy recipe comes from Consumer Reports Food & Fitness Magazine. It's  a healthy twist on what is many people's favorite comfort food, macaroni and cheese. Except this is mac-and cheese with cauliflower. Nothing wrong with getting some veggies with your mac-n-cheese. The recipe also uses multigrain pasta, which is better for you than the white variety. Do you have a healthy recipe to share? Email me at andrea.walker@baltsun.com . Meanwhile, check out the latest recipe.
FEATURES
By Health fare | November 20, 1990
Ground beef comes to the rescue in this quick and easy entree. This dish, served with a fresh salad, would make a great cold-weather meal. Most cooks will need to buy only six ingredients to make this 30-minutes or less dinner.WHAT YOU NEED1 cup uncooked macaroni1 pound lean ground beef1/2 pound fresh mushrooms, sliced1 cup chopped onion1 clove garlic, minced1 6-ounce can no-salt-added tomato paste3/4 cup water1 cup low-sodium ketchup1 small bay leaf1 teaspoon sugar1/2 teaspoon freshly ground black pepper1/4 teaspoon oregano1/4 teaspoon basilCook macaroni according to package directions, omitting salt.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | November 8, 2000
Deborah Mosteika,of Baltimore wrote, "For years, I have been trying to duplicate an Amish macaroni salad which is sold in grocery stores as Winter Salad. "I'd be very grateful if anyone would share it." Her response came from Janet Machulcz of Westminster. Machulcz noted she had gotten her recipe from Susan Foose of Timonium who, many years ago, had submitted it to this column and had adapted it from Cooking Favorites of Manchester, published by the Ladies Auxiliary of Union No. 1 Fire Company in Manchester, Pa. cup sugar M- cup flour M- cup white vinegar 1M-= cups water M- cup yellow mustard 1 cup mayonnaise M-= cup diced celery M-= cup diced onion M- cup grated carrot M-= teaspoon celery seed parsley, as desired M-= pound cooked elbow macaroni Boil together sugar, flour, vinegar and water.
FEATURES
By Donna Erickson and Donna Erickson,King Features Syndicate | March 12, 1994
Here's a project that's a breeze to make: wind chimes.NOTE: This should not be done with children under 3, or placed near a crib, since the small beads could be a choking hazard.You will need 1 8- or 9-inch ring from an embroidery hoop; colored cording; varied plastic or wooden beadswith holes large enough for the cording to go through; scissors; white craft glue; macaroni (various shapes); marker.Cut five lengths of cording about 14 to 16 inches long. Tie a knot at one end of each length and string beads and macaroni onto each.
NEWS
By Tanika White and Tanika White,SUN STAFF | November 16, 2001
Toss those black-and-white flashcards and quit piping Mozart into the nursery. Instead of spending hundreds on Spanish for Six-Month-Olds, try your best to remember the words to "Baa Baa Black Sheep." So says the science behind a new early intervention program started this year at Howard County's Running Brook Elementary School. "Children who know four or more nursery rhymes within the first few years of life are some of the best readers in the classroom," said Laura F. Lee, a "parent educator" in Running Brook's program.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 10, 2011
Dinner at Grillfire, a new contemporary restaurant in the Arundel Preserve development, is not an intrinsically satisfying experience. The food is almost uniformly over-seasoned and entirely uninspired, and there is not a single moment, on or off the plate, that feels like it comes from a genuine creative impulse. Grillfire is an interesting restaurant to sit back and observe, with a skeptic's eye. Every detail feels like it's the result of consumer testing. When, you think, did edamame achieve permanent menu status in America, and what's with all the mango?
ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | November 30, 2010
Chef Michel Tersiguel of Tersiguel's in Ellicott City is the son of French-born restaurateurs, a guy who didn't get his first taste of peanut butter and jelly until high school. So when he cooks at home, you might expect it to be an elaborate affair. Guess again. "Michel will eat anything -- hot dogs, fine: macaroni and cheese out of a box, fine," said Tersiguel's wife, Angela, who is expecting the couple's second child in December. Turns out that when Tersiguel summered as a child in France, he couldn't wait to get home to a cheesesteak sub. "When I was a kid, I used to eat filet mignon two times a week and to this day, I'm not that crazy about it," he said.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | June 6, 2007
Susan Robin of Nottingham, Md., wrote in to say that many years ago, the makers of Hidden Valley ranch dressing published a recipe for a macaroni salad. She clipped it out of a publication but she no longer can locate the recipe. Matthew Fogner of Salisbury, N.C., sent in a recipe he had for a macaroni salad made using the dressing. Macaroni salad is a traditional summer picnic food, and this one has a nice, creamy texture with just the right seasoning, thanks to that little packet of dressing.
NEWS
By Sheila Young and Sheila Young,SPECIAL TO THE SUN | April 8, 2005
The Macaroni Grill may be a national chain, but that doesn't mean it lacks personality. And it has found a winning formula with a sophisticated but fun atmosphere, and good food for all kinds of diets. At the Columbia Crossing location, the dining room - big enough to be considered an "area" - is large and noisy, but there's enough wood and tile to keep it from looking sterile. And distinctive touches throughout give the place flair. Each table is covered with a thick sheet of drawing paper and has two crayons at the ready.
NEWS
By Tanika White and Tanika White,SUN STAFF | November 16, 2001
Toss those black-and-white flashcards and quit piping Mozart into the nursery. Instead of spending hundreds on Spanish for Six-Month-Olds, try your best to remember the words to "Baa Baa Black Sheep." So says the science behind a new early intervention program started this year at Howard County's Running Brook Elementary School. "Children who know four or more nursery rhymes within the first few years of life are some of the best readers in the classroom," said Laura F. Lee, a "parent educator" in Running Brook's program.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | November 8, 2000
Deborah Mosteika,of Baltimore wrote, "For years, I have been trying to duplicate an Amish macaroni salad which is sold in grocery stores as Winter Salad. "I'd be very grateful if anyone would share it." Her response came from Janet Machulcz of Westminster. Machulcz noted she had gotten her recipe from Susan Foose of Timonium who, many years ago, had submitted it to this column and had adapted it from Cooking Favorites of Manchester, published by the Ladies Auxiliary of Union No. 1 Fire Company in Manchester, Pa. cup sugar M- cup flour M- cup white vinegar 1M-= cups water M- cup yellow mustard 1 cup mayonnaise M-= cup diced celery M-= cup diced onion M- cup grated carrot M-= teaspoon celery seed parsley, as desired M-= pound cooked elbow macaroni Boil together sugar, flour, vinegar and water.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 10, 2011
Dinner at Grillfire, a new contemporary restaurant in the Arundel Preserve development, is not an intrinsically satisfying experience. The food is almost uniformly over-seasoned and entirely uninspired, and there is not a single moment, on or off the plate, that feels like it comes from a genuine creative impulse. Grillfire is an interesting restaurant to sit back and observe, with a skeptic's eye. Every detail feels like it's the result of consumer testing. When, you think, did edamame achieve permanent menu status in America, and what's with all the mango?
FEATURES
By Sondra Liburd-Jordan and Sondra Liburd-Jordan,SPECIAL TO THE SUN | March 28, 1997
Like millions of other American workers, John Thomas Carrington had been thinking about it for years: chucking it all, giving up the 9-to-5 to devote himself to his true passion. But unlike most who only consider it, one day last October, Carrington decided to do it. He gave up his title, packed away his briefcase and scheduled a little quiet time to chat with his wife."I've quit my job," he told her."Well, what are you going to do?" she asked."I'm going to be a clown."As Carrington tells it, his wife held fast to a lengthy blank stare before responding, "Whatever makes you happy."
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | August 27, 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 You'll have plenty of extra time to enjoy family togetherness when you prepare Peppered Pork Tenderloins.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | January 21, 1998
A recipe for a baked summer (yellow) squash casserole wa the request of Veronica Patrick of Millersville. She wrote that she enjoyed the recipe at the Black-Eyed Pea Restaurant and wanted to duplicate it.Jane Spray of Lynch responded with a recipe which she says is like that served at the Black-Eyed Pea. She says her recipe is from the "ladies at the Glen Burnie United Methodist Church. It is delicious!"A macaroni and cheese dish that was a favorite of President Ronald Reagan was the request of Jennifer Coberth of Catonsville.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.