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MR. FOOD® SHOW: A TASTEFUL MEMORIAL DAY MONDAY 05-31-10

1:22 | |

My kitchen is closed for the holiday, but my tasteful message is one I’m looking forward to sharing with you. Don’t miss it!

Memorial Day may be the tasty kick-off of our picnic and patio party season, but it’s important that we never lose site of the true meaning of the day as we enjoy our get-togethers with family and friends. We should remember why we can have a carefree day like today, so let’s take a minute today to remember all those brave men and women that gave their lives so that we can enjoy our freedom. And let’s also salute their families who bravely carry on. With so many of our troops currently protecting us around the globe, we really need to keep them in our thoughts and prayers, not just today but every day. Maybe make plans to get involved in some way to help all of those who help all of us, whether it’s to send a care package to troops or to help local military families who could really use a hand since their loved ones might not be at home with them. In fact, tomorrow, join me as I pay tribute to our troops in a very special way that you won’t want to miss, because it’s all about making Memorial Day count for more than just a tasty get-together. It’s a time to say “thank you” to those who protect us so that we can enjoy the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SALUTE TO OUR TROOPS TUESDAY 06-01-10 |

|BAKING POWDER BISCUITS 1:42 |

In salute of America’s troops all over the world, join me on location on the Navy ship the USS Porter for a tasty tour of life on board! You’ll see!

In salute of our troops all over the world, today I’m on the deck of the USS Porter, a U.S. Navy fleet guided missile destroyer. As a former Navy man myself, it’s a nice feeling being on board! Just look at this incredible vessel! It’s compact in size, just over 500 feet long, but it’s packed with all sorts of state-of-the-art high-tech equipment to help defend our country. Its highly trained crew of over 300 men and women keep everything running ship-shape, of course! Here on the USS Porter, since we’re out to sea for great lengths of time, it’s important to keep our crew sharp while sustaining combat operations, so we make sure that they’re very well fed. So naturally, while here, I checked out the galley – that’s Navy talk for the kitchen. And when it comes to feeding a crew of this size, it takes a staff of 27 to cook over 800 meals a day! Now, that’s a lot of food! And one recipe that they shared with me today is a true traditional Navy classic that has a lot of history, dating back to the late 1800s. It’s their melt-in-your-mouth baking powder biscuits! And are they ever good, warm and golden, right out of the oven, maybe with a bit of butter. Or serve them shortcake-style, split and layered with whipped cream and berries. Mmm mmm! Look, if you’d like a scaled-down version of the recipe for Baking Powder Biscuits, go online now for a sea-worthy favorite bet that your gang will salute you for! Well, just ask the crew here! What do you think, guys? "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: GARLIC SHRIMP AND SPINACH WEDNESDAY 06-02-10 |

|1:30 |

This restaurant-worthy dish cooks up fast as a colorful, flavorful meal that won’t break the family budget! Join me!

We’re all about eating home more these days. So what’s always “in” when we’re making dinner? Budget-friendly dishes that taste and look like they popped off a restaurant menu, but without that pricey restaurant tab! And quick-cooking shrimp that’s often on sale always adds that special touch, so just watch what we can do! In a skillet, we melt some butter over a medium-high heat and sauté some medium-sized peeled and deveined shrimp (I always like to use the frozen ones), some chopped garlic – fresh or bottled, and a bit of salt and pepper. Once the shrimp turn pink, we remove them to a dish. In the same skillet, we sauté some fresh baby spinach, cherry tomatoes that we cut in half, and a sprinkling of pine nuts. When the spinach is wilted, return the shrimp to the skillet, give it a quick toss, and we’re done! I like to serve it over pasta to really round out the meal, and maybe top it with a squeeze of fresh lemon. Either way, this one’s a super quick-and-easy way to win over their hearts! The recipe for Garlic Shrimp and Spinach, along with some more quick shrimp recipes, is online now! You know, we don’t have to give up our restaurant favorites just because we’re being careful with our spending. It’s the same big-time taste without that eye-popping tab at the end of the meal, which is a lot of reason to say… "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: THE BENEFITS OF RED FOOD THURSDAY 06-03-10 |

|1:30 |

Color our world healthier with ruby red options that are chock-full of tasty benefits! Wait and see!

If we’re seeing red at mealtime, it doesn’t mean we’re angry. It means we’ve taken note of the fact that colorful red foods and drinks have gotten their due for their many healthy benefits. What’s the low-down? Well, produce like juicy watermelon and vine-ripened tomatoes that are rich in powerful disease-fighting lycopene and antioxidants are perfect pairings for our grilled favorites. Carrots and Bright Lights, which is a colorful and sweeter Swiss chard, aren’t the only veggies on the block with “good for us” beta carotene. Red peppers also boast that beneficial antioxidant which has been known to possibly improve our eyes. Raw, roasted or grilled, their mild zest adds so much excitement to our dishes. And why has a happy life been referred to as “a bowl of cherries?” Maybe because nibbling on these fiber-rich gifts from Mother Nature reminds us that they’re also heart-healthy, so when they’re in season, grab them up, along with other red babies that pack antioxidants, like cranberries, raspberries and strawberries! And here’s something to toast to: red grapes, or grape juice or red wine (in moderation) for its antioxidant properties and tannins that might reduce our risk of heart disease, and lower cholesterol. And that’s just a sampling of ruby red foods that, as we enjoy their taste, just might get us a dose of healthy "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: ORANGE BEEF TERIYAKI FRIDAY 06-04-10 |

|1:40 |

In minutes, on our stovetop, we can whip up an Asian-inspired classic that’ll taste as good as any restaurant’s.

“Eating in” has its perks: no travel time, no waiting to be seated and, generally, a much more affordable tab. But a reason we like to eat out is to enjoy specialties we think we can’t make at home. Well, we’re dispelling that thought today with this Asian-inspired classic we can cook up in no time! Watch: In a skillet, over a medium-high heat, we brown 1-1/2 pounds of beef stir-fry meat in 2 tablespoons vegetable oil. To that, we stir in the drained liquid from 1 can of mandarin oranges, 1/2 cup each of soy sauce and honey, 1 minced garlic clove, and 1-1/2 teaspoons ground ginger. Reduce the heat to medium, cover it and let it cook until the beef is tender, you know, stirring it occasionally – it shouldn’t take more than 10 to 15 minutes. Now, for a restaurant-worthy sauce? In a small bowl, simply mix a couple tablespoons of the liquid from the skillet with 1 tablespoon cornstarch. Put that back into the skillet and, as we stir it together, the rich, flavorful sauce will thicken up. Add in the oranges from that can, and done! At the table, put out some hot-cooked rice and crunchy Chinese noodles, and it’s time to pass out the chopsticks and enjoy the tender beef that’s bathed in the tangy orange sauce! Oh, yeah! If you’d like the recipe, it’s online, or send a self-addressed, stamped envelope, marked “Orange Beef Teriyaki,” to me, Mr. Food, here at the station, for cutting out the restaurant middleman, and reaping the homemade rewards! I mean, who doesn’t like taking all the credit for the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SALMON DILL CHOWDER MONDAY 06-07-10 |

|1:30 |

The “catch” to this fresh-tasting chowder that’s a meal unto itself? We’ll help you reel in the shortcut.

Warmer weather doesn’t mean we don’t want to eat hot meals anymore! That’s where our stovetop comes into play, because it’ll help us keep our cool in the kitchen, yet we can still offer up the welcoming comfort of a soothing bowl of hearty chowder like this. Using any brands, in a soup pot, we combine 6 cups milk, 2 large drained and flaked cans of red salmon, 2 peeled and diced potatoes, 1 chopped small onion, a couple tablespoons of butter, 1 teaspoon dried dill weed and some salt and pepper. Bring it all to a boil over a medium heat, stirring occasionally, and then simmer it (that means on a low heat) for about 20 to 25 minutes, until the potatoes are tender. That’s all there is to it! Now, sure, if you want to, use fresh dill. Maybe you’re growing herbs on your windowsill, or there’s surely plenty at the produce counter at the market. About 1 tablespoon chopped is all it takes, and I like to add on a sprinkling more as a garnish for extra color. I mean, imagine ladling up bowlfuls of this creamy, hearty chowder. Maybe serve it up with crusty rolls for sopping up every last drop. Mmm mmm! For the recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Salmon-Dill Chowder,” to me, Mr. Food, here at the station, for a meal that welcomes them warmly, without warming up our kitchens. And every last spoonful? What else but really comfy…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MEXICAN CORN BREAD SALAD TUESDAY 06-08-10 |

|1:29 |

Want to add some pizzazz to your next picnic or patio party? We’ve got a recipe sure to do the trick! Tune in and see!

We’re coming into one of my favorite times of year, with lazy summer days filled with picnics and patio parties ahead of us. So we sure could use some exciting new ideas to brighten up our routine. And because most of us eat first with our eyes, today’s south-of-the-border recipe fits perfectly. It looks as incredible as it tastes, which you’ll see! In a bowl, we combine some sour cream, mayo and a package of ranch-style dressing mix, which becomes our special dressing. Now, in a glass serving bowl or trifle dish, we layer some crumbled corn muffins, pinto beans, half of the sour cream mixture, some chopped green pepper, whole kernel corn, chopped tomato, cooked and crumbled bacon, shredded Cheddar cheese and sliced scallions. Garnish it with any of the leftover fillings, cover it, chill it, and done! Like I promised you, it’s eye-catching to look at, and with everything we already love in it, we’re ahead of the taste game. Plus, this zesty favorite fits as perfectly as a go-along as it does a lighter main dish. Look, the recipe for my “Mexican Corn Bread Salad” is online now, along with some other of my favorite summery salads. So what are you waiting for? Give them a try today. You’ll turn your summer gatherings into memorable mealtimes. That’s where everyone says…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: JUNE IS DAIRY MONTH WEDNESDAY 06-09-10 |

|COOKIES ’N’ CREAM CHEESECAKE 1:32 |

The spotlight’s on our market dairy case for some Best Food Buys of the Month that’ll help us in building healthy family meals for our gang.

Whether you’re a coupon clipper or you download them online, or maybe you watch for all the in-store sales, every smart shopper wants to be “in the know.” With June being Dairy Month, all eyes should be on the dairy case because that’s where we’ll find lots of super specials this month on loads of dairy and refrigerated foods, in all brands. So it’s a great time to pick up one of those new items you’ve been meaning to try, or to stock up on our staples so we’re always ready to make our favorite recipes, like this one of mine. Watch: In a bowl, we beat together cream cheese and sugar until it’s creamy. We add in some eggs, a bit of vanilla and, get this, we fold in a few chocolate sandwich cookies that we broke into large chunks. Now, we pour that mixture into a springform pan that’s lined with a crust made from the rest of the package of cookies. After baking it off for about an hour, top it with a cocoa-sour cream mixture, and back into the oven it goes to firm up. Pretty easy, huh? After it chills, garnish it with whipped cream and more cookies. Just think of all the upcoming parties and holidays this would fit! The recipe for my "Cookies ’n’ Cream Cheesecake” is online now, as just one of so many cool, tasty and wholesome ideas from our supermarket’s refrigerated dairy case that are on sale now, and that add up to savings, savings you can count on with every "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SHRIMP MAC ’N’ CHEESE THURSDAY 06-10-10 |

|1:33 |

Crave old-fashioned comfort, but wouldn’t mind putting a today-spin on one of your favorites? Then don’t miss my trendy mac ’n’ cheese!

There’s no denying that our fast-paced 21st century lives are all about moving with the trends. But when the going gets tough, we still crave old-fashioned comfort. So today I’ve got a tasty twist for one of our classics that’s going to lure your gang to the table, not only for being high in comfort, but also for the trendy new spin we’re putting on it! And is it ever easy! We boil up 1 pound of elbow macaroni according to the package directions, drain it and set it aside. In the same pot, we make a simple cheese sauce using our basics, you know, butter, flour, milk, a bit of seafood seasoning and, of course, lots of cheese – your own grated or bagged. I prefer Cheddar but you can use your favorites. Okay, now we add the pasta to the cheese sauce along with some large cooked shrimp that we chunked up. Oh, now we’ve got something to really bite into! Then spoon it into a sprayed baking dish and top it off with a bit more cheese and bake it off for 30 to 35 minutes in a 350-degree oven, hot, bubbling and done! Now all we do is serve up this shrimp-studded version of a true classic and, between the rich cheese sauce and all the succulent pieces of shrimp in every bite, are we in for a treat! The recipe for “Shrimp Mac ’n’ Cheese” is online now along with some other mac ’n’ cheese recipes you won’t be able to resist. And when they ask you for the recipe, and they will, by word of mouth you will be the one spreading the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BARBECUED CHICKEN STACK FRIDAY 06-11-10 |

|1:22 |

The sandwich I’m sharing today may just stack up to be one of your favorites of the season. Tune in and judge for yourself!

Let’s face it, we all get into food ruts, where we’ve been eating the same dishes all the time and are itching to try something new! Well, one way to break out of the rut and give our taste buds a treat for a change is to mix and match some of our favorites, like this summery idea that ought to catch on like wildfire. Watch: We sprinkle a few boneless chicken breasts with a bit of salt then make a mixture by combining some bottled barbecue sauce and hot pepper sauce; any brands are fine. Either in the kitchen on a grill pan or, if we prefer, out back on our grill, we cook the chicken, basting it with the sauce as it cooks, until no pink remains, you know, turning them halfway through the cooking. Meanwhile, we throw together shredded coleslaw mixed along with some canned pineapple tidbits and coleslaw dressing. Now, we place the chicken on split hamburger buns and top it with this tropical-tasting coleslaw, and we’re done! Now tell me, is that easy enough? Wow, look at that! And when they sink their teeth into that flavorful crunch and tropical tang, we’re talking no more boring same old, same old rut anymore! Uh uh! Well, the recipe for my “Barbecued Chicken Stack” is online now, along with a few other fun summery sandwiches that’ll stack up to being favorites at your house for sure, so give them a try and enjoy every new bite, with some new "OOH IT'S SO GOOD!!®"

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