MR. FOOD® SHOW TITLE SHOWTITLE DATE



|MR. FOOD® SHOW: CHICKEN DIVAN PUFFS MONDAY 03-05-12 |

|1:39 |

March is National Frozen Food Month, and we’re here at the market taking a fresh look at frozen food! Join me!

We’re always looking at ways to save money, so today we’re in the supermarket in honor of March being National Frozen Food Month, so let’s take a fresh look at the frozens! Yes this entire month retailers and manufacturers across the country are offering some “cool” promotions for both old favorites and lots of new items too! And that means at the check out, we leave with more for less money! Plus the time frozen foods can save us! Like “fresh-picked tasting” veggies that conveniently go from the freezer to our plates …with no prep! And what would we do without frozen breakfast, lunch or dinner entrees we just microwave, toss in a skillet or pop in our ovens without any hassle! You know my philosophy has always been to take advantage of shortcuts whenever possible, and the value and quality of frozen foods does just that by giving almost any recipe a jumpstart! Like this one! It’s simply some frozen puff pastry that we thawed and stuff with frozen cooked chicken breast strips, frozen chopped broccoli, and shredded cheddar cheese, before folding it into triangles and baking it off in minutes! And when we serve’em up drizzled with a light cheese sauce, this easy all-in-one meal will have ‘em ‘running to the table! Look, the recipe for “Chicken Divan Puffs” is online now, so take advantage of all the best food buys on the frozen food aisle! Mr. Food reporting from the market where we’re finding the savings all add up to “OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CHEESY GRITS TUESDAY 03-06-12 |

|1:45 |

This down-home southern classic is a versatile go-along to any meal of the day – and we’ve made it even better! Join us!

The creamy, almost porridge-like go along known as grits, which was a native American dish that’s become a southern classic, seems to be finding its way onto more and more restaurant menus all over the country– so, for those of us who might not be familiar, just what are they? Well grits are simply broken grains of white or yellow corn that are ground or mashed by stone mills into a fine texture! We’ll find packaged grits in lots of brands in our markets, generally in the cereal aisle, but they’re not just for breakfast, like watch this one! In a saucepan we bring 3 ½ cups of water to a boil, then stir in some grits, (white or yellow) and cook it for about 5 to 8 minutes, till the mixture thickens up. Remove it from the heat, add in some shredded sharp cheddar, and butter, and when that’s melted into the mixture, stir in some milk, salt, and a bit of black and cayenne pepper, and it’s ready to serve right away! If we want to make it ahead, we can spoon it into sprayed muffin tins, and once they firm up slightly, they’re ready to simply warm up in the oven. Either way, we have a southern-style homey go-along that’s as at home with breakfast as it is with many of our main

dishes, ‘cause it’s a nice change of pace as a dinner go-along and very trendy! The recipe for “Cheesy Grits” along with some bonus recipes is online now, for discovering that this down-home classic is an all-American, anytime hit… That’s packing a comforting taste, and one forkful of it …..

“ OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: MILLION DOLLAR POUND CAKE WEDNESDAY 03-07-12 |

|1:28 |

Pound for pound this rich buttery cake we can easily make from scratch, is worth its weight in gold! I’m sharing it today!

Who doesn’t love compliments on their cooking and baking? Well, i sure felt like a million bucks when i shared this to-die-for pound cake recipe in the early years of my show – and it’s amazing…to this day I still get so many requests for it. That’s why I’ve included it in my cookbook :Mr. Food TV Favorites, that’s chock full of my all-time favorite recipes from my TV show… Just watch this one! In a bowl, we cream together some softened butter and sugar, beating the mixture ‘till it’s light and fluffy then we’ll beat in our eggs, then gradually add in some flour and milk. Then a bit of almond extract and vanilla extract. Pour that batter into a sprayed bundt pan, let it bake off in a 300 degree oven for about an hour and 40 minutes, till it passes the toothpick test, let it cool a bit, remove it from the pan…..that’s when we can fancy it up by drizzling the cake with a quick orange glaze. Now does that look super?! Certainly we can enjoy this heavenly rich cake just as-is, or serve it up along with a dollop of whipped cream and some fresh fruit! Wow! Look, the recipe for “Million Dollar Pound Cake” is online now as my gift to you from my Mr. Food TV Favorites cookbook, that’s packed with loads of recipes that’ll make you feel like a million bucks! I guess that’s another "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: HILLBILLY RIBS THURSDAY 03-08-12 |

|1:42 |

If the words down-home, backwoods and country cookin’ conjure up comfort foods to you; then don’t miss today’s recipe! You’ll see why!

A few months back we shared a recipe for some down-home, backwoods, country style beans...and well, the reaction on our website and on Facebook page confirmed that folks were just wild about it! Seems comforting recipes like this are what everyone is looking for! So today, to pair with those Hillbilly Beans we have the perfect main dish! And there’s nothin’ to it! Watch! In a soup pot in a bit of vegetable oil we brown some country-style pork ribs (now, they’re the big ones...ya know, that’re so meaty we need a fork and knife to eat ‘em) And you see the browning, sears in the juices so every bite is as flavorful as can be! Ok, we pour off any excess fat, We top them with a down-home sauce that we made by simply combining some chili sauce, water, Worcestershire sauce, yellow mustard and brown sugar. Now....we’ll turn down the heat and let that cook covered for, oh about an hour and a half or so, till the ribs are fork tender. Then serve ‘em up family-style with your favorite go-alongs and get ready to enjoy these ooey gooey, fall -off-the -bone tender ribs that’re a hit every time! Look, the recipe for “Hillbilly Ribs” is online now .along with those awesome “Hillbilly Beans”...and let me tell ya they both shout down-home, backwoods comfort food, so get out your fork and knife and lots of napkins and dig in for some true Americana!’ Cause whether you live in the city or the country, you’ll be smilin’ and saying "OOH IT'S SO GOOD!! ®".

|MR. FOOD® SHOW: DRESSED UP GRILLED CHEESE SANDWICHES FRIDAY 03-09-12 |

|1:37 |

No matter how you slice it, our tasty twists on the classic melty grilled cheese sandwich will still shout comfort!

Just the thought of a hot’n’melty grilled cheese sandwich can take us on a trip down memory lane, but today, I’m going to share with you some dressed up versions of that classic that’ll appeal to our grown up taste buds! Watch! We start with either sliced Italian or sourdough bread, we layer on, slices of plum tomatoes, fresh mozzarella, and a few basil leaves, ya know the same ingredients we’d use for a caprese salad. We brush both sides of our bread with some olive oil …then cook it in a skillet (or sure we could use a panini press if we’ve got one) do that just ‘till it’s golden on the outside and all melty on the inside! Pretty tempting this way huh? Now over here, I’ve got the fixings for another version of an Italian-style grilled cheese! This time it’s filled with some sliced provolone, Genoa salami, roasted red peppers, and a sprinkling of garlic powder and oregano! And we’ve got a real hearty Italian grilled cheese with some personality! Here’s what I think is the trendiest of all! A grilled cheese featuring goat cheese and “easy as can be to cook up” caramelized sweet onions! Wow just look at that! Imagine these at your next get together! Look, the recipes for all three of my “Dressed Up Grilled Cheese Sandwiches” are online now, so you can spark up some mix & match ideas for grilled cheese of your very own! Yup, next time you’ve got a hankerin’ for some comfort food, give any of these a try and every one is gonna dress up your "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TREASURE CHEST CHICKEN monday 03-12-12 |

|1:37 |

Don’t miss one of my Test Kitchen’s most treasured recipes, we’re sharing the secret to this show stopping main dish today!

There’s something about secret recipes that always get everyone’s attention, and Patty our Test Kitchen director has a family recipe for chicken that’s simply a showstopper, and she agreed to let me share it with everyone today! So thanks Patty, and as always, all the amounts are online. In a resealable plastic bag or in a bowl; we mix together some olive oil, a bit of red wine vinegar, a healthy dose of chopped garlic and parsley, a bit of brown sugar, a few off the shelf spices and some dried apricots that we cut into strips (that helps balance out the tartness of the vinegar.) Give it a good mix and we’ve got Patty’s secret marinade. Now we’re gonna cover a whole cut up chicken with our marinade and let it sit in the fridge for about 4 hours. Or leave it overnight to let those flavors really seep in even more. Okay, right before dinnertime we simply pop it in the oven, (and basting it occasionally will make it even more flavorful) in just about under an hour when no pink remains in the chicken – it’s done! Boy, oh boy.....served topped with those flavor-packed pan juices...the raves will be coming to you after the very first forkful! Look, the recipe for Patty’s “Treasure Chest Chicken” is online now....ya gotta try it... Believe me, it’s a true find for us, plus it has no boundaries... for weeknight or company; ‘cause this one always delivers "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: HAM & PEPPER STACK TUESDAY 03-13-12 |

|1:45 |

Glued to the TV set for March Madness action? We’ve got your food covered so you won’t miss a thing!

March Madness is upon us and, for basketball fans, it’s pretty tough to stay away from the TV during the heart-pounding action! What we need is something big on taste and short on work. Well, sandwiches always stack up and, I say, the bigger the sandwich, the less the work, because it’s easier than making individual ones. Watch: We’ve cut off the top third of a round Italian bread like this and scooped out the center of the remaining bread, leaving about a 1/4-inch-thick shell, like this. In a bowl, we stirred together some honey mustard, softened cream cheese, mayo, and chopped scallions. Spread that over the bottom of the bread shell and the cut side of the bread top. Pile on the fillings, in this order: thinly sliced deli ham, sliced banana peppers that have been well drained, a few Swiss cheese slices, some romaine lettuce and tomato slices. Place the top of the bread on, and it’s that easy! Cut it into wedges. That’s it! And sure, if we have a bigger crowd, we can make a few of them. (It’s) still a timesaver, because we get 4 to 6 servings out of one sandwich! Team them with some crunchy chips and have a ball! The recipe for my “Ham & Pepper Stack,” along with some bonus recipes, is online now, allowing us to feed the whole gang in record-breaking time. (It’s) super-looking, too! Good deal, huh? We won’t miss a beat, everyone loves the taste, and that’s double the reason to say "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BUBBLE & SQUEAK wednesday 03-14-12 |

|1:28 |

Today’s recipe comes with a name you won’t soon forget! So just what is Bubble & Squeak? Join me in my Test Kitchen to find out!

Mr. Food: Recently we got an email asking if we ever heard of a recipe called: Bubble & Squeak. Well, our Test Kitchen team knew exactly what it was! Howard: Ya know, not only did we know what it was, but it’s perfect for St. Patrick’s day! Let me show you what it is and where it gets its crazy name from! Mr. Food: Great! Go ahead! Howard: Okay, we boil up a few potatoes that we peeled and diced. Ya see the bubbles on the top as it’s boiling? That’s where the bubble part of the name comes from! After we drain the potatoes, we set ‘em aside, and in the same pot, we cook up some bacon ... And when it’s crispy, we remove it from the pan leaving a few tablespoons or so, of the drippings. Now all we do is add in some shredded cabbage, a bit of water, our cooked potatoes and the bacon. And, if you listen really carefully while we stir it, you’ll hear the waxy textures of the cabbage rubbing against each other creating sort of a....sort of a squeaking sound. Mr. Food: That’s where the squeak part of the name comes from! Howard: So they say! And let me tell you… this is one hearty side dish Mr. Food: It sure is! Maybe team it with some hot corned beef...mmm...mmm! Look, the recipe for “Bubble & Squeak” is online now just in time for St. Patty’s day! Howard: Now… not only do we know how to make the recipe, we know the legend behind its name! Mr. Food: Well, thanks to you guys, is it ever fitting for St. Patrick’s day... "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: THE ULTIMATE REUBEN THURSDAY 03-15-12 |

|1:43 |

Irish eyes will be smiling when you serve up our ultimate open face sandwich in time for St. Patrick’s day! You’ll see!

Today we’re sharing what my test kitchen and I think is one of our ultimate St. Patty’s day recipes that’s a keeper that you’ll want to make again and again! Watch! We prepare a whole uncooked corned beef by boiling it on our stovetop – or even faster …our favorite way around here...in a pressure cooker. And once it’s cooked through and fork tender, well, ya see, being really tender is the key to our success. Okay, while that’s cooling a bit, we place slices of potato or rye bread on a baking sheet and spread each slice with a healthy spoonful of Russian dressing and some well drained sauerkraut. While our corned beef is still warm we slice it across the grain.... A little thicker than we normally would for a sandwich, and it’s okay if it falls apart a bit. Either way simply pile it on top of the sauerkraut Then top each one with a slice of Swiss cheese, right before we’re ready to serve it, we pop’em under the broiler for a couple of minutes, just till the cheese is all melty – done! Believe me, all eyes will be smiling, Irish or not! We put these hearty open face sandwiches out, maybe with something icy cold to wash ‘em down with! And lookout for the crowd! The recipe for “The Ultimate Reuben” is online now, along with my Test Kitchen’s foolproof tips on how to cook a corned beef and holiday or any day – it’s a cinch...it’s like having a leprechaun in the kitchen helping you serve up the “OOH IT'S SO GOOD!!

|MR. FOOD® SHOW: IRISH CREAM CAKE friday 03-16-12 |

|1:53 |

This leprechaun approved dessert will surely take the cake for your St. Patrick’s day festivities! Wait’ll ya see why!

We all know we don’t have to be Irish to love the tastes of St. Patrick’s day – and today I’m gonna share a recipe inspired by our visit to Ireland a few years ago! Every bite brings back memories of our trip...the vibrant, green landscapes were endless, the majestic castles were filled with history as well as great food... And we couldn’t forget the village pubs filled with not only good music but traditional Irish fare; and with this recipe, the proof is in the cake! In a bowl, we mix together a yellow cake mix, some vanilla pudding, eggs, water, vegetable oil, and a splash of Irish liqueur, bet that’ll have some eyes smiling...Irish or not! Okay, after covering the bottom of a bundt pan with chopped pecans we pour the batter over it and it’s ready to bake off. While it’s in the oven we make a fast glaze by warming together some butter, sugar, water and a bit more Irish liqueur. With a fork, we prick holes in our cake while it’s still in the pan, and pour on about half of our glaze so all those rich flavors soak in. After turning the cake on to a platter, drizzle it with the remaining glaze, wow!! Does that ever look good! And whether as a St. Patrick’s day dessert or for anytime you want to show off, a slice of this scrumptious cake tastes like you’ve found a pot of gold at the end of a rainbow! Look, the recipe for “Irish Cream Cake” is online now along with a bonus recipe for traditional ”Irish Coffee” to enjoy along with it! And may the luck of the Irish be with you as you enjoy the flavors of the beautiful Emerald

Isle – what a combo for "OOH IT'S SO GOOD!! ®"

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