Wednesday, November 21, 2012
Keep the focus on safety during Thanksgiving.
Thanksgiving should be a happy time, so BGE offers tips to make it safe. According to the National Fire Protection Association (NFPA), cooking fires rank first as main cause of fires in a home and related injuries, and many people cook for this holiday. Keep cooking safe by: If something does catch fire, call 911 or the local emergency number from outside the home and make sure you and your family and guests get out.
Thursday, November 8, 2012
Make these tasty slow cooker recipes using your favorite fall fruits and vegetables.
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Thursday, November 8, 2012
Fall is the time for warm, hearty meals—and what better way to prepare them than by using your slow cooker or Crock Pot? Simmer these fall-ingredient (think pumpkins, apples and squash) slow cooker recipes in your pot, and you’ll stay warm into the winter. Apple Crumble Crock-Pot Recipe Ingredients: Lightly butter the Crock-Pot and lay the apple slices at the bottom of the pot. Combine the sugar, flour, rolled oats, nutmeg and cinnamon, and cut in the butter. Sprinkle the topping over the base of apples. Cook on low or auto for 3-5 hours. Slow Cooker Squash Stew: Ingredients: Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste …
Wednesday, June 27, 2012
The Mason Dixon Chef Tournament is pitting 16 chefs from across the Maryland and Washington, DC, against each other for eight rounds of culinary craftiness.
Four chefs squared off Monday and Tuesday in the first rounds of the Mason Dixon Chef Tournament at Blob's Park Bavarian Biergarten in Jessup, and the masters of the kitchen kicked off the first round entrées with a Maryland favorite–crab dishes. What is your favorite crab dish? Tell us in comments. Richard Karoll, event emcee and former food designer for the Baltimore-based show Ace of Cakes, judged two of the crab dishes Tuesday evening. Karoll, who has been in the restaurant business for more than 25 years, said ingredients and taste are not the only things important in a cooking competition; the signature of a great chef is to make great food that is also pleasing to the eye. "The artistry behind just making it look beautiful is …
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10:17 am on Tuesday, January 8, 2013
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