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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.
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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
NEWS
By Bill Daley and Bill Daley,Chicago Tribune | August 29, 2007
Don't worry if the rain washes away your grilling plans. This pork tenderloin recipe easily transfers to cooking indoors. Sear the meat in a hot skillet, then roast quickly in a hot oven to cook the meat through. Pork tenderloins are small enough for fast cooking. Of course, this recipe works very well on the grill. Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Curried Pork Tenderloins Makes 6 servings -- Total time: 36 minutes 2 pork tenderloins, about 1 pound each 3 tablespoons curry powder or a spice rub 1 tablespoon vegetable oil 1 lime wedge Heat oven to 375 degrees.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | February 6, 2008
A tagine (pronounced "tah-zheen") is a hallmark of Moroccan cooking. The slow-simmered stew mingles meats and vegetables with spices, such as cumin and cinnamon. This Moroccan Stew With Roasted Vegetables pairs chicken and prunes, an ancient combination that continues to offer good nutrition. Sometimes marketed as "dried plums," prunes are a quick source of energy and aid in the absorption of iron. A quarter cup of the fruit contains 317 milligrams of potassium, which promotes heart health.
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.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | July 21, 2011
It's National Junk Food Day. Apparently. My favorite all time snack is Pringles. Here's a recipe for Chicken Pringlers. Chicken Pringlers recipe INGREDIENTS •    2- 6.38-ounce cans of  Pringles (BBQ or Honey Mustard flavor) •    2 pounds of boneless chicken breast or chicken tenders, cut into 1 1/2” nuggets •    2 cups of skim milk or buttermilk DIRECTIONS 1.    Preheat oven to 400°F with a rack in the middle. 2.    Place nuggets in milk.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | October 3, 2007
Could you suggest the best methods to ensure that my cakes unmold without crumbling? I can offer a few suggestions: Get an oven thermometer. Most home ovens run as much as 50 degrees high or low. If the temperature is too high, the cake may overbake and get dry. Learn how to check for doneness. Doneness indicators vary by recipe (a cheescake shows different signs from a devil's food cake). But for most butter-based cakes, a toothpick inserted in the middle should come out clean, the cake should pull away from the edges, and the top should spring back when you touch it lightly.
NEWS
By ROB KASPER | September 14, 2005
IS BALTIMORE a hard-crust or a soft-crust town? I wondered about this as I watched a new bread oven, a 30,000-pound, wood-burning behemoth, fire up at Wegmans, the gigantic new food market at the Hunt Valley Town Centre. The store won't open until the first Sunday in October but the oven is so massive and so old-world that it takes two weeks to slowly reach 450 degrees Fahrenheit at a pace that would not crack the hearth. Constructed by masons flown in from Spain, and burning cords of wood trucked in from Harford County, the oven can bake about 85 loaves of bread at a time.
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