MR



MR. FOOD® SHOW: VEGGIE COUSCOUS MONDAY 05-03-10

1:43 | |

Quick-cooking couscous adapts to so many of our favorite tastes – it’s a natural for an easy go-along, packing a world of flavor! You’ll see!

Just because we’re eating home more, we don’t have to get into a boring routine. Like take the trendy side-dish favorite, c-o-u-s-c-o-u-s, which is simply a Middle Eastern or North African style of pasta that’s becoming pretty mainstream today. In our markets, you’ll find it either plain or in flavor varieties right near the rice. And every time we make it, it can be a bit different; it keeps away the ho-hum that way. Here’s a fine granule variety that cooks simply by pouring hot water over it. While this larger size is known as Israeli couscous, it’s almost pearl-like and is cooked similar to pasta. Both varieties are generally made from semolina or durum wheat and are quick-as-a-wink to prepare! And here’s a tasty way to jazz up couscous that I know you’re going to want to try. In a saucepan or a deep skillet, in a bit of olive oil, we sauté some minced garlic, chopped onion, diced carrots and zucchini until they’re tender, stir in some veggie or chicken broth, water and salt, and bring it to a boil. Now we add a package of couscous, cover and remove it from the heat, and in 5 minutes it’ll be ready to fluff with a fork. Talk about a versatile go-along for any of our main-dish favorites! Feel free to change the veggies or the herbs to whatever your gang likes. Look, the recipe for “Veggie Couscous” and some other easy couscous recipes are online now also for a trendy side dish that packs a world of flavor in every bite. So what are you waiting for? Give it a try tonight and enjoy the...

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: THANKSGIVING DINNER ANYTIME TUESDAY 05-04-10 |

|TURKEY ’N’ TRIMMINGS SANDWICHES 1:22 |

If our food traditions have us in a rut, today’s tempting idea will thankfully break us out of it! You’ll see!

How come, if we love the taste of Thanksgiving food so much, we hardly ever treat ourselves to it at any other time of the year? Well, check out this one I’m sharing with you today that’ll bring back the tastes of Thanksgiving without waiting for the calendar to change. Watch: We split 4 hoagie rolls and layer them with some deli turkey breast that we had cut a little thicker than normal. Next, pile on some stuffing that we made from a mix and on top of that we spoon on some whole-berry cranberry sauce, and then wrap each sandwich in foil. To heat it, we bake them off in a 350-degree oven for 15 to 20 minutes, and done! Just cut them in half and get ready to dig in, because it’s got all our holiday favorites all rolled up in one. I like to serve these up with some quick-to-make frozen sweet potato fries, and you know they’re going to be thankful that you didn’t hold this one off until Thanksgiving! The recipe for “Turkey ’n’ Trimmings” sandwiches, along with some other super-special sandwich ideas, is online now. Enjoy them soon! We don’t have to plan our meals tied to the calendar. Plan them according to what we like to eat. And the results? "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TEX-MEX ENCHILADAS WEDNESDAY 05-05-10 |

|1:38 |

We don’t have to be Mexican to throw a Cinco de Mayo fiesta…all we need are a few tasty fixings to get the party started.

Take out your sombrero and maracas, and get ready to dance to the music of a mariachi band, because today we’re celebrating Cinco de Mayo. In English, that’s the 5th of May. Here in the States, it’s become a holiday to celebrate Mexican culture, rather than how it’s looked upon in Mexico, where it’s in honor of the victory of the Mexican militia over the French army at the Battle of Puebla. Our fiestas are filled with south-of-the-border favorites we’ve often put our own spins on, like this Tex-Mex version of enchiladas that we can make today or any day. Watch: In a bowl, we combine 4 cups diced cooked chicken; 1 cup of a shredded Mexican cheese blend; 1 chopped, small red onion; and 3/4 cup enchilada sauce from a can. Now we divide the mixture onto 8 flour tortillas, roll them up, and place them seam-side down in a sprayed 9" x 13" baking dish. Top them with the remaining enchilada sauce, sprinkle on another cup of shredded cheese and, in just 15 to18 minutes in a 400 degree F. oven, we’ve got dinner on the table! Of course, we’ll want to offer up this fiesta of flavors with the usual go-alongs like guacamole and sour cream. And to toast the festivities? Maybe some refreshing margaritas for the grown-ups! For the recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Tex-Mex Enchiladas,” to me, Mr. Food, here at the station, for some “aye que bueno” easy ethnic eating that in any language translates to "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: FRENCH TOAST ROLLUPS THURSDAY 05-06-10 |

|1:37 |

Our incredibly easy make-ahead rise ’n’ shine idea for Mother’s Day will make you Mom’s very special hero! Don’t miss this one!

Scrambling around on Mother’s Day to make breakfast for Mom can be a challenge, especially if she’s an early riser. That’s why we’ve got the perfect make-ahead idea: breakfast rollups that’ll allow everything to go smoothly on Sunday morning. Watch this: In a bowl, we beat together some softened cream cheese, sugar and an egg yolk until the mixture’s smooth; that’s our filling. Then we cut the crusts off slices of white sandwich bread and we roll out each slice with a rolling pin, or we can even use a can. We equally spread the cheese mixture over the slices; roll them up jellyroll-style, like this. Place them seam-side down on a baking sheet and brush them with a bit of melted butter. We roll them in cinnamon-sugar, and back to the baking sheet they go. And if we’re making them ahead, not only for Mother’s Day but for any time, just pop them in the freezer until we’re ready to bake them! In a 400-degree F. oven they go for about 10 minutes and, when they puff up a bit, they're done, and ready to surprise Mom on her special day. Maybe serve them with a bit of maple syrup on her “breakfast in bed” tray or invite the whole gang over for brunch! Look, the recipe for “French Toast Rollups” and some other super brunch ideas are all online now for some rise-and-shine treats that’ll make any day a holiday. And every one of them will have Mom praising you with hugs and kisses and, of course, lots of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MOTHER’S DAY DINNER FRIDAY 05-07-10 |

|ZESTY CHICKEN PASTA SALAD 1:42 |

At a loss for what to make for Mom on Mother's Day? Here's a mouthwatering idea to make her feel special and proud!

All year long, Mom heads to the market and brings home the ingredients to feed our family. So this year, on Mother’s Day, let’s turn the tables on her with an easy idea that’ll work for brunch, lunch or dinner. It starts with these hot and ready mouthwatering pre-cooked rotisserie chickens. And with their popularity, you’ll find them in a bunch of flavors besides, like lemon-pepper, barbecue, or garlic-herb, as well as the plain. Why, we can simply build a whole meal around it by teaming it with some easy go-alongs and call it a day. Or, you know what? Come on back to the kitchen with me and I’ll show you something even better. Let’s go! Okay, we're set. We remove the skin and chunk about 2-1/2 cups of the meat from any flavor of our rotisserie chicken, mix it in a bowl with a bottle of peppercorn ranch dressing; 1 thawed, frozen package of sweet peas; 1 drained can of sliced ripe olives; 1 pint of halved grape tomatoes; and a half-pound of cooked and drained macaroni. Now, we let that chill up in the fridge for at least an hour, and done! When we call Mom to the table for this colorful, zesty main-dish salad that gets its heartiness from the robust rotisserie chicken, we’ll have done her proud, for sure! For the recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Zesty Chicken Pasta Salad,” to me, Mr. Food, here at the station, for the easy shortcut to treating Mom to a meal she’ll love, because we made it with love! And what mother doesn’t enjoy being on the receiving end of her kids’ very special "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: HALF MOON COOKIES MONDAY 05-10-10 |

|1:30 |

You asked for it again and again, so today I’m sharing one of my most-requested cookie recipes that’ll have you over the moon! You’ll see!

Everyone loves homemade cookies, don’t they? Well, over the years, I’ve shared many super recipes for them, and today I’ve got one I even included in my TV Favorites cookbook, because of how popular it’s always been. Let me tell you, a batch of these will have both your chocolate and vanilla lovers over the moon. Well, you’ll see why. Watch: Using any brands at all, in a large bowl, we combine a packaged white cake mix with some vegetable oil and eggs. Depending upon how big we want our cookies, drop the batter by small to heaping spoonfuls onto sprayed cookie sheets. Bake them off at 350 degrees F. for about 12 to 13 or 14 minutes, until they're firm. After, we remove them to cool on wire racks. Using either store-bought or homemade frosting, we frost the flat side (that’s the bottom of each cookie) half with vanilla frosting and the other half with chocolate frosting, and that's it! We've got our very own versions of what some bakeries call “black and whites,” while others call them “half moons.” No matter what we call them, one bite of these cake-like cookies with a cold glass of milk…mmm mmm! Look, the recipe from my TV Favorites Cookbook for “Half Moon Cookies” is online now, along with a bunch of my other favorite cookie recipes that will have your gang reaching for the moon, the half moon, that is. That’s why it’s an out-of-this-world

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SPINACH SOUFFLE TUESDAY 05-11-10 |

|1:26 |

No need to be light on our feet and tip-toe around when this soufflé’s in the oven. It’ll stand up just fine! Wait ’til you see!

Soufflés have a reputation for being not only hard to make and overly fancy, but we may envision having to be extra careful to make sure they don’t fall. Well, none of that is true for the easy version I’ve got where we get all the creamy light tasty pleasure and none of the down-side. Watch: In a bowl, we beat 1 cup heavy cream and 3 eggs together for 2 to 3 minutes, until it gets foamy. To that we add 2 packages of frozen chopped spinach that we’ve thawed and squeezed dry, 1/3 cup grated Parmesan cheese, 2 tablespoons flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon each of ground nutmeg and cayenne pepper. Pour that mixture into a sprayed 8-inch square baking dish, pop it into a preheated 350-degree F. oven for 30 to 35 minutes, until a knife inserted in the center comes out clean, and that’s it! No tip-toeing! Simply serve it just like the fancy pros would, with our favorite main dish, and let them enjoy the creamy-smooth garden-fresh taste! Like the easy recipe, so you can look like a pro? It’s online now, or send a self-addressed, stamped envelope, marked “Spinach Soufflé,” to me, Mr. Food, here at the station, for letting everyone think we knocked ourselves out just for them when, really, it was so easy. But that’s our little secret, and that’s another part of the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MANGO MANIA WEDNESDAY 05-12-10 |

|BONUS RECIPE: MANGO SMOOTHIE 1:39 |

Mango lovers, take heart! One of our all-time favorite fruits is in season, and it’s time to cut and enjoy them!

It’s mango season, and that means one of the most popular fruits in the world is at its peak. So the luscious pickings on trees like these will be appearing at our markets through the summer! And if you’ve never tried one of these babies, you don’t know what you’re missing! With a flavor that’s a lot like a sugary, mellow, ripe peach with a touch of pineapple, I mean, we’re talking pure heaven! Now, depending upon the variety, in whatever size or shape, the skin which we don’t eat, is either going to be green or yellow with a reddish blush. They’ll be ripe to eat when there’s a bit of give to the touch and they give off a sweet aroma. And to cut them open, we remove the pit by laying the mango flat on its side, cutting around it with the knife blade inside, laying it flat on the pit, turning it over and doing the same thing. Then, cutting it like a melon, take off the skin and enjoy it any way at all. Sliced or chunked, they are the sweet-as-can-be stars of refreshing salads and, diced for salsas, served with chips or over many of our main-dish favorites. They’re the perfect partner over a scoop of vanilla ice cream! My favorite way? An energizing mango smoothie we can blend together in a jiffy, to enjoy anytime. So, whether you’re a mango fan or a first-timer, go online now to check out how to cut a mango with my easy steps, and pick up the mango smoothie recipe, too, and start enjoying a tropical gift from Mother Nature that’ll make you a worldwide maker of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: ASIAN PEPPER STEAK THURSDAY 05-13-10 |

|1:27 |

We've got a simple tip that will help you keep your cool when slicing meat, and a hot recipe from the Far East to go with it!

When a recipe calls for strips of beef, of course we can buy the beef already cut that way, but it’s generally more expensive than cutting it ourselves. So why not save some money? It’s easy; let me show you my little trick. First, put a cutting board on the counter and, to prevent it from sliding if it doesn’t have non-slip feet, place it on a damp dish towel. See? No sliding! Meanwhile, we slightly freeze the meat. Here, I’m using top round steak, and the slight freezing gives it some firmness so we can slice it perfectly every time. Look how easy! Now it’s ready to stir-fry or sauté. As a matter of fact, to get you started on this super trick, if you want an easy-as-1-2-3 recipe for my favorite Asian pepper steak that’s chock-full of crisp veggies and a flavorful sauce, like at your local Asian restaurant, you’ll see what a cinch it is! Now, I like to serve it over a bed of rice; white, brown or even fried will work, it’s your choice. Then simply pass out the chopsticks and let them dig in! For the recipe, it’s online now, or send a self-addressed, stamped envelope, marked "Asian Pepper Steak," to me, Mr. Food, here at the station, for the “cool” trick for making short work out of slicing meat, and the perfect stir-fry to try it out on! They will think we went to a lot of trouble for them. Aha! That's the other…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SUNSHINE SALAD FRIDAY 05-14-10 |

|1:36 |

This sunny-tasting salad is perfect for our longer, warm-weather days ahead, and we toss it together like that!

As the seasons change and the days get longer and warmer, there’s change on our tables, too. We’re leaning away from heavier comfort foods and turning toward lighter favorites to keep our kitchens cool. And the salad I’m tossing together today is going to bring a ray of sunshine to your table, as well as your taste buds. Watch: First, we wash a bag of mixed baby greens or use whatever greens you wish, and make sure you dry them really well. Next, we’ll top them with a pint of sliced fresh strawberries and a couple of oranges that we peeled and sliced into sections. Now for what gives it its big flavor: In a small bowl, we make a tangy dressing by stirring together a bottled Italian dressing, a finely chopped onion and 1/3 cup sugar. Give it a good stir. That’s it! Is that simple enough? Now all we do is drizzle that over our salad, and it really brings out the freshness. Look at that, the colors, the fresh ingredients, this one pops right out at you! Maybe finish it off with some crumbled blue cheese and it’s got the tangy, the sweet and the savory all rolled into one! Look, the recipe for my “Sunshine Salad” is online now, or look for it in my new Mr. Food TV Favorites cookbook. Either way, they’ll be reaching for seconds, guaranteed, because every bowlful, every forkful, is full of sunshine and…"OOH IT'S SO GOOD!!®"

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download