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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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NEWS
May 11, 1993
* Glen Burnie: Burglars broke into a home in the 7300 block of Green Acres Road between 11 p.m. Saturday and 2 a.m. Sunday and took a microwave oven valued at $300.
NEWS
February 22, 2006
The oven temperature was omitted from the Basic Muffin Recipe in the Feb. 8 Taste section. The muffins should be baked at 350 degrees. The Sun regrets the error.
NEWS
BY A SUN STAFF WRITER | September 15, 2004
With the approach of this weekend's Irish Festival at the 5th Regiment Armory at Howard and Preston streets in Baltimore, local restaurants competed to see which could make the best Irish stew. Chefs from six restaurants cooked lamb, vegetables and gravy seasoned with ale. But in the end, it was a bakery with an English surname that won over the judges. Here's the winning recipe from Atwater's bakery: Atwater's Irish Stew Serves 4 to 6 salt and pepper 5 pounds leg of lamb (trimmed and cubed)
NEWS
By John-John Williams IV and John-John Williams IV,sun reporter | May 18, 2007
Bo Briguglio and Gianni Thompson stood over a pot of steaming water with anticipation as tiny bubbles started jetting to the top. As the water reached a rolling boil, Gianni poured in a package of uncooked pasta. Bo dumped a stick of margarine into a skillet and started working on the cheese sauce for the finished product: baked macaroni and cheese. Although the two Dunloggin Middle School sixth-grade boys were in the midst of their family consumer science class, they also were learning an important lesson in giving.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | March 23, 2003
What Am I Doing Wrong? My Cheesecake, So I'm Told, Is Very Good. It's Fluffy and Moist, but Only in the Middle., Once I Remove It From the Oven and It Cools Down, It's Always Cracked Across the Top. I Camouflage It Very Well With Topping, but I Need to Know How to Prevent This. I Was Told Steam Gets Into It, but When? There are certain mysteries of life that never get solved. And right up there at the top of the Enduring Question List is: Why does the top of my cheesecake resemble the Grand Canyon?
NEWS
November 29, 2006
Asparagus Steamed in a Paper Bag Serves 4 1 pound medium asparagus, tough ends trimmed extra-virgin olive oil sea salt and cracked pepper 1/2 lemon, sliced paper-thin 1 bay leaf Preheat the oven to 350 degrees and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortably. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with sea salt and cracked pepper and toss in the lemon slices and bay leaf.
FEATURES
By Joanne E. Morvay | August 18, 1999
* Item: Chef's Omelets* What you get: 2 frozen omelets* Cost: About $2.70* Preparation time: 2 to 2 1/2 minutes in microwave, 25 minutes in oven, 29 minutes in toaster oven* Review: Eggs and the freezer have never paired well together. Although Chef's Omelets makes a valiant try, I think it's going to take more advanced technology to convince consumers otherwise. Microwaved, these omelets tend to be on the rubbery side. Baked in the oven (which defeats the convenience aspect), they don't fare much better.
FEATURES
By Joanne E. Morvay | August 12, 1998
* Item: Ore Ida Oven Chips* What you get: 9 servings* Cost: About $2* Preparation time: 4 to 7 minutes broiled, 5 to 10 minutes fried, 12 to 22 minutes baked* Review: Just when you thought Ore Ida had run out of ways to cook potatoes, here come oven chips. Thicker than the average potato chip, but thinner than a steak fry, these potato rounds are coated with a light and crispy batter. You can bake, broil or fry them. I didn't bother to deep-fry, but I did toss a handful in a frying pan with some fish, and the fries cooked up relatively grease-free.
FEATURES
By Maria Hiaasen | April 23, 1997
Item: Green Giant Create a Meal! Oven Roasted Meal Starter, Garlic Herb FlavorWhat you get: 1 pound, 10 ounces (4 servings)Cost: $3.09Time to prepare: About 30 minutesReview: Green Giant bills this as "walk-away cooking," reminiscent of the days when home cooks shoved a pot roast into the oven for an easy meal. The giant has cut the potatoes, carrots, red pepper and sugar snap peas. All you do is toss them with chicken breast strips, vegetable oil and the seasoning packet, then wait for the oven-roasted aroma to fill your kitchen.
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