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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
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
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.
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.
NEWS
By ROB KASPER | December 12, 2007
As the days get darker, I get hungrier for potatoes. I am not sure why. Perhaps it has something to do with my diurnal rhythm. When the night is cold and scary, I tend to stay indoors and seek warm and comforting potatoes. Moreover, to cook potatoes you need a strong fire. A hot oven is a welcome companion when the sky turns to pitch at 5 p.m. and the north winds rattle the windows. It could be that my increased appetite for potatoes is linked to some instinct to burrow, to avoid the bitter outdoors by retreating deep into the familiarity of the kitchen and eating things grown underground.
FEATURES
By Joanne E. Morvay | May 27, 1998
Item: Betty Crocker Tuna HelperWhat you get: 5 servingsCost: about $1.80Preparation time: about 10 minutes on stove top, 16 to 18 minutes in microwave, 30 to 35 minutes in conventional ovenReview: I've never been a helper fan, but the sign said "improved," and the Creamy Pasta flavor looked like a quick version of the tuna casserole my 15-month-old loves. Results were mixed. The Creamy Pasta scored high even with the nontuna fan at lunch. The new Tuna Melt flavor was very cheesy, and the addition of chopped green onion and diced tomato complemented it. But the Creamy Broccoli was bland and offered no evidence of broccoli.
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