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By Donna Ellis | December 8, 2011
Despite the best efforts of the Calorie and Cholesterol Cops (CCC) to shame us, there are still those of us who really love to give gifts of goodies made by our own hands in our own kitchens. In order to be dietarily correct, however, I suppose we now have to carry on this annual culinary tradition (well, semi-annual, if you count our summertime zucchini bread orgy) with an eye to those on our gift list. Over-indulgers are definitely out. We probably should only give our homemade love to those who have managed to retain a grip on the old saw, "Moderation in all things.
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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.
ENTERTAINMENT
By Jasmine Wiggins | March 9, 2011
When I'm making roast chicken, I like to keep everything else very simple. I'll typically roast green beans or asparagus, but this time I decided to go with brussels sprouts. I know not everyone is a fan, but I guess I'm the odd one out. I really like them, and was reminded that I do not eat enough of them, so into the basket they went. Roasted Brussels Sprouts 1 lb brussels sprouts 1/2 tsp pepper 1 tsp salt Balsamic vinegar Heat oven to 400 degrees. Rinse brussels sprouts.
ENTERTAINMENT
By Jasmine Wiggins | March 8, 2011
Lying in bed, the boyfriend and I debated dinner. “I could roast a chicken,” I said. “Roast a chicken? Why don’t we just get Thai food?” he asked. “Because,” I said, “this is the best roast chicken you’ve ever had in your life.” He eyed me skeptically. After a few hours and complaints that he was growing hungry, he shuffled over to the stove and stared at the browned bird. He sawed off a piece when I wasn’t looking.
NEWS
By Peter Hermann, The Baltimore Sun | December 29, 2010
Occupants of a Baltimore rowhouse where carbon monoxide gas is believed to have killed two people Tuesday had turned on a gas oven and left the door open, spreading lethal fumes through their second-floor apartment, according to the city's chief code inspector. The position of the oven has led officials to speculate that the occupants might have been using it as a heat source. City officials said someone covered the bottom of the oven with aluminum foil, blocking air vents and causing the gas to build up and then seep out. It was then swept up through a heating duct in a hallway ceiling and delivered by the ventilation system to virtually every room.
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
ENTERTAINMENT
May 4, 2010
French Toast and Monte Cristo FOR FRENCH TOAST: Makes: 8 slices 1 cup half and half 3 large eggs 2 tablespoons warm honey 1/2 teaspoon kosher salt 8 slices stale bread 1 splash Galliano In mixing bowl, whisk together the half and half, eggs, honey, Galliano and salt. Preheat oven to 375 degrees. Dip bread into custard mixture and soak for about 30 seconds on each side and then allow excess custard to drip of on a wire rack for several minutes prior to cooking.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | January 27, 2010
Jessie Thomas of Ellicott City sent in a request for a recipe for an "old-fashioned" beef stew. Mildred Wise of Baltimore shared a recipe she says she has been using for more than 50 years for beef stew that sounds like what Thomas is looking for. It is a basic recipe, nothing fancy, but tried and true. Her recipe instructions have the stew cooked atop the stove in a Dutch oven. I have found that beef stew works just as well when made in a slow cooker or low oven. You can follow the same basic instructions, but if using a slow cooker, brown the meat on the stove top and then transfer it to the slow cooker with the rest of the ingredients.
NEWS
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | November 25, 2009
Making Thanksgiving dinner is a lot of work, but it is worth it. That - "It is worth it!" - is the mantra cooks should chant to get themselves mentally ready for the big day. There are also some steps the cook and kitchen helpers can take in these final hours to make the meal go smoothly. Here are some pre-meal maneuvers you can undertake today that will help prevent panic tomorrow. Sharpen your knives. : Carving the bird requires a sharp blade. Moreover, there is a lot of vegetable chopping that goes into the meal preparations.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | October 14, 2009
Lisl Christie from Santa Rosa, Calif., was looking for a recipe for a carrot cake that she has lost that used to be printed on a sugar package. Ruth Bly from Winchester, Va., sent in a recipe that was given to her by a friend that she says she has been using for over 30 years. While the recipe may not be the exact one that Christie was in search of, Bly says everyone seems to enjoy this cake very much. Her recipe is for a simple, old-fashioned one-bowl cake. Now that you can buy packaged grated carrots in most grocery stores, you can whip this homemade goodie up in under 10 minutes.
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