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.
Saturday, November 17, 2012
A few recipes and a cooking demo for some fun and delicious hors d'ouevres for your holiday and New Years parties.
You've done the Thanksgiving feast. The fine china from Christmas dinner has been washed and put away. You're about to kick the tree to the curb. And now you think you have to make another huge meal for New Years? Well, think again. A great way to allow your friends, family and guests to mingle and be entertained and fed is by serving some quality hors d'ouevres. While the options of hummus and pita chips, the old standard vegetable tray and the many and various options of dips is certainly available, I want to suggest a few alternatives. Food can and should be exciting. It should inspire conversation and emotions; these recipes are no exception. I wish you and your family the best during the New Year. And as always, live deeply and happy …
Tuesday, November 13, 2012
In this special holiday cooking video, Patch shows you how to prepare the centerpiece of your Thanksgiving feast.
- THE NEIGHBORHOOD FILES
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Tuesday, November 13, 2012
By John Gifaldi and Patty Heiden Here's your turkey grocery list: Turkey (determine size based on Tip 1 below) Stuffing (see package for amount needed based on turkey weight) Chicken Broth Onions Celery Butter Spices: Sage, Thyme, Poultry Seasoning, Basil, Salt, Pepper Aluminum Foil Thermometer (if you don't already have one) Roasting Pan Like Pikesville Patch on Facebook and follow us on Twitter. Tip 1: When purchasing your whole turkey, figure 1-1-½ pounds per person, which allows ½ pound for leftovers. Tip 2: Frozen turkeys should be defrosted in the refrigerator for 2-5 days prior to cooking depending on the size. Figure approximately 1 day for every 4 pounds. Never defrost at room temperature. Tip 3: Always remove the neck and …
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