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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?
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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.
ENTERTAINMENT
By Sarah Kickler Kelber, The Baltimore Sun | October 11, 2012
Wings are football food. There's no denying it. But they're certainly not health food. This recipe gives your arteries a bit of a break because the chicken is roasted instead of fried. There's no loss in flavor, though, thanks to a sweet and tangy glaze made with soy sauce, sugar and balsamic vinegar. They're sticky, for sure, but it's worth it. Just bring napkins (and maybe wet wipes) along with the wings for the game-day festivities. Balsamic soy-glazed chicken wings 4-5 pounds chicken wingettes 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 3/4 cup balsamic vinegar 1/4 cup soy sauce 2 teaspoons sugar 1 tablespoon unsalted butter Put oven racks in upper and lower thirds of oven.
NEWS
By Jim Coleman and Candace Hagan and By Jim Coleman and Candace Hagan,Knight Ridder / Tribune | September 29, 2002
Q. When I lived in Georgia, I used to go to a restaurant that specialized in omelets. What made them so good was that they were very fluffy. I've tried to re-create them at home, but I can never get my omelet as puffy as they were at the "omelet house." What is the secret? A. The secret is a little thing that everybody has at home. Are you ready? It's called an oven. When restaurant chefs want to serve a fluffy omelet, they first whip the eggs to incorporate air bubbles. Then, they heat an ovenproof omelet pan on top of the stove over medium heat until hot. They add 1 tablespoon of butter and then the whipped eggs, and cook until the omelet bottom is light brown.
NEWS
October 17, 1996
Police logEllicott City: 3500 block of Court House Drive: Someone slid open a rear basement glass door and entered a house between 1: 30 a.m. and 7: 36 p.m. Saturday. The owner chased a person off the property. Nothing was taken. The intruder was described as a white male with black hair and blue eyes. He was wearing a blue sweat shirt and green Army fatigues.Ellicott City: 5900 block of Big Tree Court: Someone stole a refrigerator, a microwave oven and another oven from a model home between 4 p.m. and 4: 30 p.m. Friday after prying open the basement door.
FEATURES
By Joanne E. Morvay | May 10, 2000
* Item: Pillsbury OneStep Brownie * What you get: 12 brownies * Cost: About $2.80 * Preparation time: 35 to 38 minutes in conventional oven * Review: What could be easier than brownie dough in its own pan ready for the oven? The hard part is waiting the time it takes for these rich chocolate treats to bake. These are crumbly, gooey, practically fudge brownies that almost melt in your mouth. Follow the alternative directions if you prefer a cake-style brownie. Pillsbury also offers a OneStep Cookie.
NEWS
September 27, 2010
Happy days are here again. The new slots facility on the highway will provide jobs for all, money for the children, and a chicken in every oven. Don't worry; be happy. And pay no attention to that man behind the curtain. Jim Tabeling, Baltimore
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