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NEWS
By Peter Jensen and Peter Jensen,SUN STAFF | December 19, 1999
CHICAGO -- Gale Gand recalls her favorite toy the way others speak of childhood's first bikes, pets and baseball gloves. Her early years were marked strictly BEB and AEB: Before Easy-Bake and After Easy-Bake.On Wednesday, she returns to the warmth of her childhood companion, the little oven that Gand unwrapped on her sixth Christmas. In the West Court of Chicago's cavernous Museum of Science and Industry, the award-winning pastry chef will light up her 100-watt-bulb-powered Easy-Bake and make magic for the crowd.
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FEATURES
By Rob Kasper and Peter Jensen and Rob Kasper and Peter Jensen,SUN STAFF | November 21, 2001
With the flick of a lighter, the propane burner is lighted, and suddenly the back yard sounds like Baltimore-Washington International Airport during the morning rush hour. Ah, yes, the roar of a 160,000 Btu burner on full throttle. More rational people might be in-tixnidated by having such a noise near their homes. We aren't. We're about to use this industrial-strength burner to heat 35 pounds of peanut oil to the hot sizzle (or as sports announcer Keith Jackson might say, the "Whoa, Nellie")
ENTERTAINMENT
By Mary Beth Breckenridge and Mary Beth Breckenridge,KNIGHT RIDDER/TRIBUNE | September 24, 2001
Barbara Snyder's gas range has quite a few unusual features. There are the burners with the extra holes that make a nice flame and can be turned way down, the handy shelf over the stove and the open space underneath that's perfect for storing pans, the green marbled trim that creates a crisp contrast to the off-white enamel surface. Then there's the dual-functioning oven. In winter, it also serves as a space heater. It doesn't bother Snyder that the uninsulated oven puts out so much heat that she can't use it in summer.
FEATURES
By Carol Mighton Haddix and Carol Mighton Haddix,SPECIAL TO THE SUN | January 23, 2002
Let us pause and praise the oven meal. Meat, vegetables, seasonings and sometimes a grain - all nestled together like so many peas in a pod. Happily heating away, mingling their essences until the whole takes on new flavors and textures not possible in stove-top or microwave cooking. It is miracle cooking. The oven meal also is comfort food personified. And now is the time to take advantage of its charms. "Oven dishes are typically what we do at home in the winter," said cooking teacher and chef Peggy Ryan of Evanston, Ill. "We have a few favorites like my braised lamb shanks with fennel, potatoes and lentils, or what I call Sicilian grandma food, like braciola - round steak stuffed and rolled with sausage and oven-braised in a red wine-tomato sauce."
NEWS
By Rob Kasper | April 10, 2002
THAWING TAKES time. Often I feel like a captive of frozen crystals, waiting for some frozen hunk of protein to gradually abandon its rigid state and be ready to be tossed in the oven or on the grill. As an impatient thawer, I have employed a variety of techniques to hurry the process along. I have become a prier, forcing frozen pieces apart with a knife, to allow air to circulate and do its liberating work. Occasionally, very occasionally, I have planned around the thaw, placing a frozen chicken in the refrigerator early in the morning, so it will be safely defrosted in time for the evening meal.
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | November 2, 2005
Is there any way to get day-old bagels to taste as fresh at home as they do when they come straight from the bakery? You can come pretty close. First, there is the matter of storage. When I buy bagels, I store the day's ration in a loosely closed paper bag at room temperature. I put the rest into a large resealable plastic bag, suck out the air using a plastic drinking straw, seal and freeze. To rejuvenate a frozen bagel, take it out of the freezer an hour or so before you want to eat it. Preheat your oven or toaster oven to 400 degrees.
NEWS
April 9, 2000
Waffles taste best when served hot from the iron. To hold briefly before serving, arrange them in a single layer on heatproof plates and keep in a warm oven. Stacking waffles makes them soggy. Waffles can be frozen, wrapped in foil. Reheat about 10 minutes in 325-degree oven. -- Cole's Cooking A to Z.
NEWS
By Laura McCandlish and Laura McCandlish,Sun Reporter | March 12, 2008
Bake Until Bubbly By Clifford A. Wright The Ski House Cookbook By Tina Anderson and Sarah Pinneo Clarkson Potter / 2007 / $30 If you spend weekends on the slopes and crave something quick yet home-cooked at the end of the day, these 125 recipes are for you. Many involve slow-cookers or minimal prep work, so you can spend the day on your skis instead of behind the stove. Though I hardly ever cook red meat, the photo for Chunky Beef Stew caught my attention. The braised meat heats in the oven for six hours as the vegetables roast in a separate pan, to be combined at the end so they don't get mushy.
FEATURES
By Pat Dailey and Pat Dailey,Chicago Tribune | August 14, 1991
Simple menus are always welcome, whether the call is for an after-work family dinner or a more upscale menu for entertaining. During the summer when fresh produce fills the marketplace, little is needed to enhance natural flavors, and simple preparations are the best enhancements.This light fish menu highlights some of the best bets of summer. Salmon is one of many choices. The market undoubtedly will offer other selections, so the guiding force should be what looks best.There still is some hesitancy about cooking fish at home, most of it because of confusion about cooking it. With so many methods of preparing it, it's hard to know which to pick.
ENTERTAINMENT
By John Houser III, Special to The Baltimore Sun | January 19, 2012
This Sunday, the Ravens will have to brave frigid Foxborough, Mass. to take on the New England Patriots. But you won't have to stand out in the cold to make these ribs. Instead of a grill, you can use your oven to roast this tender, savory game-time snack. No-grill BBQ ribs Makes 1 rack 1 full rack of ribs (country or baby back) 1/2 cup orange juice Juice of 2 limes 2 tablespoons honey 1 teaspoon liquid smoke Extra-large aluminum foil 1 cup of your favorite bbq sauce Spice rub 5 tablespoons brown sugar 3 tablespoons chili powder 1 tablespoon garlic powder 11/2 teaspoon ground cumin 11/2 teaspoon ground coriander 11/2 teaspoon onion powder 11/2 teaspoon salt 1 teaspoon dry sage 3/4 teaspoon ground cinnamon 1/8 teaspoon cayenne powder In a bowl, combine all of the dry rub ingredients.
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