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NEWS
By Shirley Corriher and Shirley Corriher,Los Angeles Times Syndicate | January 7, 2001
The sky is dreary, dark-lead gray, and it's cold and the wind is blowing. What you need is your-mama-loves-you food, like hot mashed potatoes and gravy and a big chunk of pot roast so tender that it falls apart when you stab it with your fork. OK, so you're going to make pot roast. First, you have to get the right cut of meat. What I want in a pot roast is flavor, so my favorite cut is chuck roast. Not the tender part of the chuck, which is just in front of the ribs. I want the other end of the chuck -- the tough end up near the neck.
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ENTERTAINMENT
By Richard Gorelick | January 17, 2012
Brewer's Art, Roy's, and The Wine Market have new menus, and a few of what we've been told might be the big food names of 2012 are already showing up. Hello, cauliflower. Hey, there Korean-inspired dishes. It's long been the way of Brewer's Art to release new entree and appetizer menus in shifts. And so it goes. The new entrees launched last Thursday and the new starters are scheduled to start on Wednesday.  Chef David Newman is introducing three brand new entrees - a grilled Texas quail with a chestnut and foie gras stuffing, Hudson Valley duck confit with creamy grits and Tokyo turnips and a Resurrection-braised short-rib pot roast.
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NEWS
By Sandra Pinckney | October 7, 2007
When I was growing up, dinnertime was the most important time of the day. Table manners were strictly enforced. No hats, no T-shirts, no elbows on the table and absolutely no television. My father sat at one end of the table, my mother at the other. My two brothers, sister and I sat in between. In the early years, dinner conversations revolved around school and friends. As we got older, we talked about world events and politics. At the table, we were learning how to present our ideas, how to defend them and how to do so in a respectful manner.
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,Chicago Tribune | December 26, 2007
There's a lot of hoity-toity food around these days, and we like a lot of it. On the other hand, there is much to be said for voluntary simplicity. Consider the good, old-fashioned Yankee pot roast. Here it is, a meal (almost) in a pot. The pot roast includes a little cider vinegar to tenderize the beef and add a teensy tang. Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe analysis. Old-Fashioned Pot Roast Makes 8 servings -- Total time: 8 hours and 15 minutes 1 cup all-purpose flour 1 teaspoon salt freshly ground pepper 1 beef chuck roast, 2 1/2 to 3 pounds, trimmed 3 tablespoons vegetable oil 1 cup beef or chicken broth 2 tablespoons quick-mixing flour, such as Wondra 8 red potatoes, halved 8 small carrots 2 yellow onions, quartered 1/3 cup apple-cider vinegar Combine the all-purpose flour, salt and pepper to taste in a large resealable plastic bag. Add the meat; seal.
FEATURES
By Cathy Thomas and Cathy Thomas,ORANGE COUNTY REGISTER Knight-Ridder/Tribune | February 25, 1996
You can't keep pot roast a menu secret. It simmers slowly, creating delectable juices -- a gentle blend of beef, vegetables, herbs and broth. Alluring aromas manage to escape around the edges of the tightly closed pot. They waft through the house, announcing that the king of comfort food is braising.The moist, low-temperature cooking method known as braising creates a one-pot meal that's good enough for company. It makes tough, fibrous cuts (such as chuck, rump, bottom round and brisket) tender and succulent.
FEATURES
By Joanne E. Morvay | March 6, 2002
Item: Stouffer's Oven Sensations What you get: 2 servings Cost: About $5.50 Nutritional content: Baked Chicken and Cheddar Rice - 410 calories, 13 grams fat, 6 grams saturated fat, 1,140 milligrams sodium, 52 grams carbohydrate, 9 grams sugars; Yankee Pot Roast - 310 calories, 9 grams fat, 4 grams saturated fat, 880 milligrams sodium, 40 grams carbohydrate, 7 grams sugars Preparation time: 10 to 12 minutes in microwave, 30 to 35 minutes in oven ...
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,Chicago Tribune | December 26, 2007
There's a lot of hoity-toity food around these days, and we like a lot of it. On the other hand, there is much to be said for voluntary simplicity. Consider the good, old-fashioned Yankee pot roast. Here it is, a meal (almost) in a pot. The pot roast includes a little cider vinegar to tenderize the beef and add a teensy tang. Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe analysis. Old-Fashioned Pot Roast Makes 8 servings -- Total time: 8 hours and 15 minutes 1 cup all-purpose flour 1 teaspoon salt freshly ground pepper 1 beef chuck roast, 2 1/2 to 3 pounds, trimmed 3 tablespoons vegetable oil 1 cup beef or chicken broth 2 tablespoons quick-mixing flour, such as Wondra 8 red potatoes, halved 8 small carrots 2 yellow onions, quartered 1/3 cup apple-cider vinegar Combine the all-purpose flour, salt and pepper to taste in a large resealable plastic bag. Add the meat; seal.
FEATURES
By Caroline Grannan and Caroline Grannan,KNIGHT-RIDDER NEWS SERVICE | March 20, 1996
If one dish gave slow-cookers their culinary-backwater reputation, this was it: pot roast with creamy mushroom sauce, unrepentantly unrevised and un-updated, in the 1995 version of "Mable Hoffman's Crockery Cookery."Pot roast with creamy mushroom sauceServes 6 to 81 (2- to- 2 1/2 -pound) boneless beef chuck roast1 envelope dry onion soup mix1 can condensed cream of mushroom soupPlace roast in a slow-cooker. Add soup mix; top with undiluted soup. Cover and cook on low 6 to 8 hours. Serve with mashed potatoes or over cooked noodles.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | January 25, 2006
William Hierstitter of Cumberland wanted to find an old recipe for Hungarian Pot Roast made using Hunt's brand tomato sauce. Mary Wood of Fayetteville, N.C., responded with this recipe from the Hunt's Complete Tomato Sauce Book, a 1976 Hunt-Wesson Foods Inc. supermarket edition produced by Rutledge Books. The recipe called for tomato sauce with mushrooms. I was unable to find that in my local market, so I used regular Hunt's tomato sauce and added 1/2 cup of sliced fresh mushrooms, which worked just fine.
NEWS
By Jim Coleman and Candace Hagan and By Jim Coleman and Candace Hagan,Knight Ridder / Tribune | December 8, 2002
My wife bakes the greatest-tasting cakes, but sometimes they fall. I know that you have explained this problem before, but for the life of me I cannot remember what the heck I did with your explanation. Forgive me ... sometimes I have trouble remembering where I hung my coat. Could you please tell me again why cakes are prone to fall? Sorry for such a long delay in answering your question. Don't feel bad about forgetting where you hung your coat, because I misplaced your letter! Now let's get down to that cake issue before we forget it. As much as I'd like to say that there is one simple answer, I'd be the one falling down if I told you that.
NEWS
By Sandra Pinckney | October 7, 2007
When I was growing up, dinnertime was the most important time of the day. Table manners were strictly enforced. No hats, no T-shirts, no elbows on the table and absolutely no television. My father sat at one end of the table, my mother at the other. My two brothers, sister and I sat in between. In the early years, dinner conversations revolved around school and friends. As we got older, we talked about world events and politics. At the table, we were learning how to present our ideas, how to defend them and how to do so in a respectful manner.
NEWS
By Madison Park and Madison Park,Sun Reporter | July 30, 2007
On a sweltering July day, Becky Remsberg climbs into a pen with her two black-and-white pigs, Humphrey and Javalina, and sprays them with water. The two Hampshire pigs loll in the sawdust, mustering an occasional grunt of satisfaction, as they cool down during a break at the Harford County Farm Fair. With the arrival of the fair, the animals' days are numbered, and Becky knows exactly where her pigs will end up. "They're going into someone's stomach," the 10-year-old Fallston resident said, tapping the 297-pound Humphrey with a plastic rod. "This one is going into mine."
NEWS
March 29, 2006
An American institution in "casual dining" has finally made it to Baltimore. After 34 years in business in other cities across the United States, Houlihan's has just opened in the Power Plant building where the Pier 4 Kitchen + Bar restaurant used to be. So, what does this eatery bring to the Inner Harbor? "We like to think we invented and designed casual dining," says assistant general manager Megan Schneebaum, pointing to the chain's beginnings in 1972. Schneebaum says the company has completely renovated and restyled the place.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | January 25, 2006
William Hierstitter of Cumberland wanted to find an old recipe for Hungarian Pot Roast made using Hunt's brand tomato sauce. Mary Wood of Fayetteville, N.C., responded with this recipe from the Hunt's Complete Tomato Sauce Book, a 1976 Hunt-Wesson Foods Inc. supermarket edition produced by Rutledge Books. The recipe called for tomato sauce with mushrooms. I was unable to find that in my local market, so I used regular Hunt's tomato sauce and added 1/2 cup of sliced fresh mushrooms, which worked just fine.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,CHICAGO TRIBUNE | March 16, 2005
Let the word recycled become a mantra in your culinary efforts as well as in garbage detail. It's the right thing to do for the sake of your household budget and, more important, for easing the strain of creating speedy weeknight dinners. Recycled pot roast is a case in point. The long-braised meat turns to flavorful shreds that can find their way into innumerable second- and third-day meals. Here, the meat (which also could be any braised meat, such as pork, lamb or chicken) transforms into a hearty pasta dish with the help of wine and mustard as flavorings.
NEWS
By Jim Coleman and Candace Hagan and By Jim Coleman and Candace Hagan,Knight Ridder / Tribune | December 8, 2002
My wife bakes the greatest-tasting cakes, but sometimes they fall. I know that you have explained this problem before, but for the life of me I cannot remember what the heck I did with your explanation. Forgive me ... sometimes I have trouble remembering where I hung my coat. Could you please tell me again why cakes are prone to fall? Sorry for such a long delay in answering your question. Don't feel bad about forgetting where you hung your coat, because I misplaced your letter! Now let's get down to that cake issue before we forget it. As much as I'd like to say that there is one simple answer, I'd be the one falling down if I told you that.
ENTERTAINMENT
By Richard Gorelick | January 17, 2012
Brewer's Art, Roy's, and The Wine Market have new menus, and a few of what we've been told might be the big food names of 2012 are already showing up. Hello, cauliflower. Hey, there Korean-inspired dishes. It's long been the way of Brewer's Art to release new entree and appetizer menus in shifts. And so it goes. The new entrees launched last Thursday and the new starters are scheduled to start on Wednesday.  Chef David Newman is introducing three brand new entrees - a grilled Texas quail with a chestnut and foie gras stuffing, Hudson Valley duck confit with creamy grits and Tokyo turnips and a Resurrection-braised short-rib pot roast.
NEWS
By Madison Park and Madison Park,Sun Reporter | July 30, 2007
On a sweltering July day, Becky Remsberg climbs into a pen with her two black-and-white pigs, Humphrey and Javalina, and sprays them with water. The two Hampshire pigs loll in the sawdust, mustering an occasional grunt of satisfaction, as they cool down during a break at the Harford County Farm Fair. With the arrival of the fair, the animals' days are numbered, and Becky knows exactly where her pigs will end up. "They're going into someone's stomach," the 10-year-old Fallston resident said, tapping the 297-pound Humphrey with a plastic rod. "This one is going into mine."
FEATURES
By Joanne E. Morvay | March 6, 2002
Item: Stouffer's Oven Sensations What you get: 2 servings Cost: About $5.50 Nutritional content: Baked Chicken and Cheddar Rice - 410 calories, 13 grams fat, 6 grams saturated fat, 1,140 milligrams sodium, 52 grams carbohydrate, 9 grams sugars; Yankee Pot Roast - 310 calories, 9 grams fat, 4 grams saturated fat, 880 milligrams sodium, 40 grams carbohydrate, 7 grams sugars Preparation time: 10 to 12 minutes in microwave, 30 to 35 minutes in oven ...
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | November 4, 2001
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish, an express meal that requires little or no preparation, and an entertaining meal that's quick. SUNDAY / Family A juicy pot roast with vegetables is always welcomed by the family. Serve with a romaine salad and multigrain rolls. Make Cherry Crumble for dessert.
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