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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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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.
FEATURES
By Molly Abraham and Molly Abraham,Knight-Ridder Newspapers | May 29, 1991
After more than 20 years in the restaurant business, Don Payne is still serving his mother's classic, old-fashioned strawberry shortcake."Mom would mix up a shortcake batter and put it in the oven to bake just as we were sitting down to dinner," he recalls."
NEWS
By Vicki Wellford | May 13, 1992
The First Evangelical Lutheran Church prekindergarten kids were asked by their teachers, Viia Erwin and Helen Jacobs, what their favorite foods were and how to prepare them. All of the recipes were combined in a cookbook and presented to the mothers as a Mother's Day gift.Here are a few of the most interesting. Betty Crocker, watch out!Joshua O'Keefe's recipe for pancakes includes one egg, one teaspoon of milk, one cup of flour and three bottles of syrup. Put everything except the syrup in a bowl at the same time.
FEATURES
By Rob Kasper | November 8, 1998
I COMPARED NOTES on bread baking with a couple of pros recently. For almost an hour we discussed dough, flour and glazes, the finishes that are brushed on the top of loaves.As an amateur who bakes bread about twice a week, I didn't need to be sold on the joy of bread-making. So when this pair of professional bakers, one French and one Italian, came to town to promote their new book "Ultimate Bread" (DK Publishing, 1998, $25), I skipped over the "why-would- anyone-want-to-bake-bread" part of the interview.
FEATURES
By ROB KASPER | February 20, 2002
COOKING CAN BE a high-risk, thrilling experience. Take, for instance, what happened to me on a recent Saturday night. Instead of dealing with a homemade pizza baked in the oven, I ended up struggling with a pizza that was on the oven floor. The trouble began when I thought the pizza dough was stuck to the pizza stone. A pizza stone is a rectangular device, sold in kitchen stores, that is placed on an oven rack when you are baking bread or pizza. The stone holds the heat and gives the dough a crisp crust.
FEATURES
By Bret McCabe, For The Baltimore Sun | September 27, 2013
Eddy Whitely loads a blanket-wrapped item of furniture into his the van on a chilly weekday morning, but the co-owner of Orions Objects, a furniture dealer that specializes in midcentury modern design, isn't taking the piece for delivery. He's taking it to the oven. "We're the only place in Baltimore that sells baked furniture," Whitely says, followed by a laugh. He explains that he and his business partner, Stacey Greer, turn to the Baltimore Body Shop, an automotive repair and maintenance garage in Remington, to apply the lacquers to restoration projects that require it, a process that involves curing the finish in an oven.
FEATURES
By Sarah Kickler Kelber and The Baltimore Sun | September 16, 2012
My friend posted a link to this recipe for a skillet cookie the other day, and I could not stop thinking about it. I'd never even heard of such a thing, but today I just had to try it. The blog Sophistimom posted this originally, and I love the post. She recommends using high-quality ingredients because: "You wouldn't want to use crappy flour, or crappy margarine or fake vanilla. That would lessen the flavor, lessen the experience, and still make you fat. " Ha! And point taken.
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