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MR. FOOD® SHOW: ORANGE BEEF LETTUCE WRAPS MONDAY 08-23-10

1:36 | |

That easy Asian sensation sweeping all the restaurants is a cinch to duplicate at home. We’ll show you how!

Okay, raise your hand if you like to save time and money. Well, you know many of our restaurant favorites can be easily duplicated at home – and if they’re not the exact recipes, we can come pretty close, like with those popular lettuce wraps in the Asian restaurants. The real trick is in handling the lettuce! So how do we turn this head of iceberg into those crisp cups easily? We simply remove the very outer leaves from one head of iceberg lettuce and core it by smashing the core on our board; the core comes out easily. Rinse it then soak it in a large bowl of ice water for a couple of hours in the fridge to crisp up. Meanwhile, the filling’s also a cinch! It’s a skillet mixture of round steak that’s been cut into thin strips, dusted with cornstarch then sautéed with a mixture made from orange juice concentrate, hoisin sauce, soy sauce, rice vinegar, crushed red pepper, carrots and scallions. Okay, our lettuce is ready. Pull apart and dab each leaf with a paper towel to dry. Serve them stacked on a platter, along with our beef filling – and let them go to town filling their own! As an appetizer or a

go-along, these will be a hands-on favorite! For the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Orange Beef Lettuce Wraps,” to me, Mr. Food, here at the station, for the insider’s tip on how to make these like the pros. And when we do, are they going to thank us for the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: PENNE PASTA TOSS TUESDAY 08-24-10 |

|1:30 |

This no-cook pasta sauce will bring us raves at the table. We’ll share the easy recipe that will put us a step ahead!

Want to be a step ahead of everyone else and get dinner on the table in a snap? Well, this easy

two-step pasta dish with a no-cook sauce is the answer. How do we look amazing? Watch: Using any brands, we cook 1/2 pound of penne pasta according to the package directions, until it’s just al dente, which in Italian means “to the tooth”…you know, firm but not hard. We drain it and toss it with a mixture of 1 can diced tomatoes, juice and all; 1-1/2 cups shredded mozzarella cheese, half of a chopped yellow pepper, 1/4 cup each of drained and chopped oil-packed sun-dried tomatoes, chopped fresh basil and pitted black olives. I like the Greek Kalamatas. Then mix in 1/2 teaspoon pepper, and done. We’re talking one colorful, flavorful mixture of ingredients that comes together in minutes with fresh ingredients that spell homemade and authentic. Now, with some crisp bread sticks and a tall chilled glass of flavored iced tea, it's perfect summer! Mmm mmm! For the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Penne Pasta Toss,” to me, Mr. Food, here at the station, for less cooking and more time to enjoy a meal we can take pride in because we made it ourselves in just two easy steps. While everyone else is wondering what’s for dinner, our gang is already sitting down to the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TOMATO FESTIVAL RELISH WEDNESDAY 08-25-10 |

|1:38 |

The world’s biggest tomato food fight is taking place in Spain today – and in salute of this annual event, we’ve got the perfect recipe for you!

Today is the annual World’s Biggest Tomato Food Fight, which is part of the La Tomatina Festival in a little town called Buñol, Spain, just outside of Valencia. It’s a tradition where revelers hand-crush and hurl more than 150,000 tomatoes at practically anything that moves! That’s about 90,000 pounds of tomatoes that turn the streets into almost a sea of sauce! And for those of us brave enough, it’s an attraction not to miss! Well, in salute of the festival – and all those ruby red tomatoes we’re finding in season in our markets and at farm stands – maybe even in our own backyard gardens – I’ve got the perfect recipe for you. Watch: We cut 4 or 5 good-sized tomatoes in half, squeeze out the seeds and juice, then cut them up into cubes, place them in a bowl and stir in some chopped fresh basil, sugar, white vinegar, finely chopped onion, a bit of garlic powder and salt. Give it a mix and, done! Personally, I like to serve it right away at room temperature, others say they like to chill it overnight, to let the flavors marry. You decide but, either way, when we put this one out as a robust go-along, or a topper to our grilled fish or chicken...Wow! The recipe for Tomato Festival Relish is online now – and yes, you may have a food fight of your own on hand if you don’t make enough. And you will, if you don’t…but you will, because of the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TUTTI-FRUTTI SHORTCAKE THURSDAY 08-26-10 |

|1:21 |

Get them fired up for dessert from the grill with this summery treat that'll have a sweet ending!

If you’re in a grilling rut, only using your backyard barbecue for the same hot dogs and burgers over and over, you’re not taking advantage of all your grill has to offer. Well, here’s how to break out of the mold and think out of the box with a sweet ending that'll have them lining up for second helpings! Using any brands, we fill a disposable 8-inch square aluminum pan with 1 can fruit cocktail – juice and all, 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon. Place the pan on the grill over a medium heat, stirring the fruit until it gets hot. Stir in a mixture we made from cornstarch and water, and let it cook about 5 minutes, until it bubbles and thickens slightly. As it does, place

one-inch-thick slices of pound cake on the grill to crisp up, you know, a couple of minutes per side – done! We top the warmed pound cake slices with the tangy fruit sauce and, just as is or maybe with a scoop of vanilla ice cream, the gang’s gonna come running for their share! The recipe’s online now, or send a self-addressed, stamped envelope, marked “Tutti-Frutti Shortcake,” to me, Mr. Food, back at the station, for grilling outside the box. Then we’re out of that ho-hum rut, with some sweet endings – especially the ending of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: HOMESTYLE SLOPPY JOES FRIDAY 08-27-10 |

|1:40 |

If your gang doesn’t eat by the clock, today’s recipe will help you beat the clock. It’s a family

favorite – and you’ll want it!

Summer’s winding down and the back-to-school and back-to-work “busy rush” will be kicking in big-time – and that means everybody is on a different schedule. That’s why I selected today’s recipe, because it’s ready whenever they’re ready, no matter what time your gang arrives. This homestyle family favorite that’s a cinch to make is going to deliver a big always-popular taste. Watch -- and any brands are fine: In a skillet, over a medium-high heat, we brown off some ground beef, chopped onion and green pepper until no pink remains and the veggies are tender. Add in a couple cans of tomato sauce and some brown sugar, garlic powder, and salt and pepper. Give it a good mix, turn the heat to low, and stir it occasionally until it all heats through; done – yes, that easily! Now, if we want it a bit spicier? Add some hot pepper sauce to the mix to be as zingy as you want. And it’s perfect to keep warm on our stovetop all evening, until everyone is ready to spoon some on a hamburger bun! And, mmm mmm! Wait 'til they sink their teeth into the true taste of homemade! Nothing like it! The recipe for Homestyle Sloppy Joes, along with the perfect dessert the kids will love…my melt-in-your mouth Citrus Bars, is online now for anyone that needs to beat the clock, because the family doesn’t eat by the clock. And when you give them a try, you’ll reap the reward of hearing a lot of...

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CITY DOGS MONDAY 08-30-10 |

|CITY HOT DOG GUIDE 1:36 |

Dress up your hot dogs with our fun city dog topping buffet – we’ll take you on the tasty tour! Don’t miss it!

From coast to coast, we’re a nation of hot dog-lovers! Yep, studies have shown that, between Memorial Day and Labor Day, we consume about 7 billion hot dogs, yep, billion with a “B”! And some of us are pretty particular about what we put on those dogs. We know that Chicago dogs are steamed and topped with a squirt of yellow mustard, some really green relish, chopped onion, a couple of tomato wedges, a pickle spear, some pickled peppers and a dash of celery salt. A Detroit dog is layered with yellow mustard, beefy chili, chopped onion, and lots of shredded Cheddar cheese! And that’s just a sampling! So many areas of our country are known for their special city dogs. Some other favorites? There’s nothing like a good old New York vendor-style hot dog, smothered with zesty Pushcart Onion Sauce. And anyone who has ever had a hot dog in Kansas City knows they top them like a Reuben – with Swiss cheese and sauerkraut! And in Atlanta they’re usually topped with coleslaw – it gives them an extra crunch! And a great way to please everyone – whether we’re at home or tailgating – is to put out a load of toppings, buffet-style, and let everyone go to town! I’ve even got a list of toppings and recipes that each city claims to be their very own, and I’ve posted my City Hot Dog Guide online so that everyone can enjoy fixing their favorite hometown hot dog at your next bash. And no matter which city they do, it’s going to be their very own...

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: VEGETABLE CHILI TUESDAY 08-31-10 |

|1:33 |

In appreciation of First Lady Michelle Obama’s "Let’s Move" campaign to stamp out childhood obesity, we’re sharing a healthy recipe your kids will love!

[Mr. Food:] With the kids heading back to school and childhood obesity being at an all-time high in the U.S., we all need to do something about it. And to support that, First Lady Michelle Obama has kicked off a nationwide campaign called “Let’s Move”[Michelle Obama:] that basically focuses on 4 key components. First we want to improve the information and the tools that parents need and are desired in their families. [Mr. Food:] Next, she tells us that we have to improve the quality of food in our schools; that’s where many of their meals are eaten. [Michelle Obama:] Third, we need to improve access and affordability of healthy foods. [Mr. Food:] And last but not least, we need to improve physical education for our kids – we need to get them moving! And with that in mind, why don’t you try this hearty vegetable chili that fits perfectly into our First Lady’s initiative, and fits all our goals. It cooks up on the stovetop in no time, it's totally low in fat and high in nutrition! And when we serve them a bowl of this rich-tasting chili, maybe with some lighter go-along toppers, they’re going to love it! The recipe for my Vegetable Chili is online now to help us get off to the right start. [Michelle Obama:] to live healthier lives, eat right, get more exercise and face the challenges of our future. [Mr. Food:] For healthy kids that grow up to be healthy adults, it all starts with "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SAY CHEESE! WEDNESDAY 09-01-10 |

|BACK–TO–SCHOOL FUN IDEAS 1:43 |

"Say cheese!" And wait 'til you see the smiles when we let our kids play with their food for some tasty snacking!

Filling our shopping cart with foods kids like to eat is often a challenge because they eat with their eyes first. If we don’t entice them, they may wind up playing with more of their food than eating it. So my thought is why not “play” into that instinct to make mealtime fun? Recently, when I spotted these packages of pre-cut slices of cheese shapes, it gave me an idea that will work with any brand or variety of cheese – sliced, blocks, whatever. So let’s hit the check-out and head back to the kitchen to see what we can do. Come on! Imagine their reactions if we put out a selection of sliced cheese, maybe American or Cheddar or a flavored Jack cheese, along with an assortment of shredded, chunked and sliced fruits and veggies, pickles, olives, some sliced hard-cooked eggs and a loaf of their favorite bread. Then let their creative juices flow by having them assemble their own

open-faced sandwiches. When we say “face,” we’re talking fun faces like these! Now, you know darned well these sandwiches are going to disappear! And they will have had a blast! And now that we’ve tested the waters? Check out these eye-catching edible boats we built by threading a toothpick with an apple slice, fresh mozzarella cheese ball, a grape tomato and peapod sails! Are we their heroes? You betcha! I mean, even something as simple as using a cookie cutter to make fun shapes out of cheese slices for snacking can be a blast! So say, "Cheese," and let the kids play along to become members of the Clean Plate Club, because "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHILLED STACKED SALAD THURSDAY 09-02-10 |

|1:41 |

Make-ahead dishes are the perfect fit for a labor-free Labor Day get-together – and we’ll get you started! Tune in and see!

With Labor Day weekend creeping up on us, if we’re hosting that last big bash of summer or we're invited to bring something along on a holiday intended to celebrate a day off from work, we sure don’t want to be working in the kitchen at the last minute to make our salad. That’s why a make-ahead idea would be a dream come true! So watch: We make our dressing by combining some mayo, sour cream and a bit of garlic powder. And the trick to having our make-ahead salad looking so fresh is to layer the ingredients like this: In a trifle dish (or you can use a glass bowl), we alternate layers of the chopped iceberg or romaine lettuce, red peppers and onion, chopped celery, thawed frozen corn, and half of the mayo mixture and some shredded Cheddar cheese. Once we repeat the layers, we finish it off with some bacon bits, let it chill up in the fridge overnight, and that’s it! See, the trick to this salad is that by layering the ingredients along with the thick dressing, they won’t mix with each other until we’re ready to dish it up. That makes sure that everything stays fresh. That way we’ve got a colorful, attention-getting salad that’s hearty enough to be our main dish if we want. Or we can team it with any of our “easy to just throw on the grill” favorites! Want your Labor Day to be labor-free? Sure, you do! Pick up the recipe for Chilled Stacked Salad that’s online now – and take it easy on your day off whether we’re at our house or we bring it along to a friend’s gathering! Either way, we’ll be the celebrity with the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: THE BEST EVER BRISKET FRIDAY 09-03-10 |

|1:32 |

Easy on our wallets, tender and flavorful on our forks…we’ve got one of the best-ever recipes for brisket!

Easy-on-our-wallets brisket is one of the least tender cuts of beef that magically turns tender and flavorful just by spending a few hours in our ovens or on our stovetop! Yep, long cooking is brisket’s best friend, because it’s that long, slow, steady, heat that breaks down the tougher part of the beef, and is it ever worth the wait! That’s why it’s such a favorite for company or holiday dinners! In fact, it’s an anytime favorite! And even a first-timer can pull off this easy version without a hitch. Watch: We place a 4- to 5-pound beef brisket in a sprayed roasting pan. Pour a mixture over it that we made from 1 can of crushed tomatoes, 1 envelope from a package of onion soup mix, 2 tablespoons balsamic vinegar, 1 teaspoon each of oregano and garlic powder, and 1/2 teaspoon pepper. Cover it tightly with foil, and into a preheated 350-degree oven it goes. We don’t even have to think about it for 3 hours; the oven’s going to do all the work for us! About then it should be fork-tender; if not, give it a bit more. When it’s done, let it rest a bit then slice it across the grain, serving it with the pan drippings. Maybe teamed with roasted potatoes...mmm mmm! Why not? The oven’s on anyway! For the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “The Best Ever Brisket,” to me, Mr. Food, here at the station, for one I’m sure you'll agree is one of the best ever you’ve tasted and have made, because every last bite is an everlasting "OOH IT'S SO GOOD!!®"

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