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MR. FOOD® SHOW: OUR FAVORITE MEAT LOAF MONDAY 08-09-10

1:32 | |

There’s nothing more all-American, when it comes to comfort food, than meat loaf, and we’ve got a classic one for you!

I always find it interesting that when it comes to the ultimate main-dish comfort food, I get more e-mails requesting the recipe I’m sharing today than any other. It’s a rock-solid, all-American favorite and, year-round, it always has everyone running to the table. Yep, meat loaf, it’s true down-home comfort! And this version is my favorite. Well, watch: In a bowl, we combine about 1-1/2 pounds of ground beef along with a couple slices of white or whole wheat bread that we tore up into small pieces, a finely chopped onion, an egg, some milk, a bit of dry mustard, and salt and pepper. Give it a good mix…go ahead, use your hands! After pressing it into a 9" x 5" loaf pan, brush some ketchup over the top or, if you prefer, you can use spaghetti sauce – or even barbecue sauce – I mean, there are no rules with this. Okay, after it bakes off for about an hour, you know the drill, until no pink remains and the juices run clear, it’s done and ready! Now, when we serve this classic sliced up along with another all-American comfort favorite, fluffy mashed potatoes, and drizzle on some gravy, tell me, is that comfort at its best? Look, I know you want this recipe for “Our Favorite Meat Loaf,” so it’s online along with all the go-alongs, so grab them all and enjoy your applause reward for serving and sharing some favorites that are the ultimate "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: ZESTY GARBANZO BEANS TUESDAY 08-10-10 |

|1:36 |

Is there a difference between garbanzo beans and chickpeas? The answer is coming up today! You’ll see!

The words garbanzo beans and chickpeas are used interchangeably, because they’re really the same thing. Originating in the Middle East, and no matter what we call them, they’re one of the most popular beans in the world. Our taste buds will find that they’ve got a firm texture and a flavor that’s somewhere between chestnuts and walnuts. The variety we’re most familiar with is usually pale yellow in color. With them being as versatile as can be, served hot in our soups or stews or cold on our salads, and with them being low in calories and rich in vitamins and minerals, they’re a natural when it comes to choosing a healthy go-along like today’s zesty idea that will surely win you raves, hands down. Watch: Using any brands, in a skillet, in a bit of olive oil, over medium-high heat, we sauté 1 tablespoon chopped garlic until it’s golden. Turn the heat to low and add a couple of drained cans of garbanzo beans, 1 can of stewed chopped tomatoes, 1 teaspoon ground cumin and 1/2 teaspoon salt. Let the flavors marry while they cook for just 15 to 20 minutes more – and done! Now, served warm, this one is hearty enough to stand up to our grilling favorites. Or, served cold, it’s light enough to pair with our picnic sandwiches. If you’d like the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Zesty Garbanzo Beans,” to me, Mr. Food, here at the station, for finding out that no matter what we call them – garbanzo beans or chickpeas – the end result is everyone loves their taste and hearty texture because, this…? "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TERM: WHAT’S BLANCHING? WEDNESDAY 08-11-10 |

|1:30 |

We’re unraveling a simple cooking term that will give you the power to look like a kitchen whiz! What is it? Blanching!

Often we’ll come across a recipe direction that calls for blanching our food. You know, like maybe for peeling fruits or veggies or some nuts like almonds. And if that has us wondering how we go about it, well…all blanching really is, is simply to plunge food into boiling water very briefly like these tomatoes that we cored – around 45 seconds, then transfer them to a bowl of ice-cold water to stop the cooking process. That’s it! And once they’ve cooled off, we’re able to do the peeling with a paring knife. Look at that, the skin comes off like a charm! In fact, fruit like these peaches can be peeled that way, too, because as soon as it comes out of the boiling water, again – ice-cold plunge – nothing to it. The shock of the water makes it easy to peel! Try peeling them without blanching, and it’s a lot more of a struggle, believe me! Plus, if we want colorful, crunchy fresh veggies – maybe broccoli or green beans, what-have-you…45 seconds in boiling water then a plunge into the ice water. It’s like a spa treatment for our veggies! Look – they’re as bright and colorful as can be for a fresh veggie platter, or we can freeze them to keep them looking as good as the day they were picked! Look at the difference – blanched…not blanched! Yeah, now we’re the blanching experts, which makes us heroes in the kitchen because a little knowledge takes us a long way with the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: ITALIAN HOAGIE PIZZA THURSDAY 08-12-10 |

|1:39 |

How can we please everyone’s taste buds by teaming a few pizzeria favorites into one easy-as-pie hit at home? We’ll show you!

Most of us have a favorite local pizzeria that we love for its hot-out-of-the-oven pizza pies and over-stuffed Italian hoagie sandwiches! Well, what if we could play pizzeria in our own kitchen – and enjoy both those tastes in one (yeah, save a bit of money, too)? And we can. Watch: We roll out a pound of a store-bought pizza dough, using a rolling pin (or stretching it out with our hands), and pushing the dough to the edge of the pizza pan to form a rim. Then, with a fork, we prick the dough like this. Now, we prepared the topping by combining some sliced deli salami and ham that we cut up into smaller pieces along with some chopped plum tomatoes and bottled Italian dressing. We spoon that mixture over the dough, top it with some sliced provolone, and finish it off with a sprinkling of Italian seasoning. And in just 15 to 20 minutes, in a 450-degree oven, when the crust is crisp and brown, and the topping is bubbling hot…done! Call them to the table for a novelty pizza pie that has all the flavors of their favorite hoagie sandwich – but now it’s in the form of their other favorite: hot-out-of-the-oven pizza! It’s double the taste and half the price! Look, the recipe for my “Italian Hoagie Pizza” is online now so you can have a pizzeria in your own kitchen when take-out isn’t in the budget. And your gang will really thank you for always coming up with something new with the expected

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SHERBET VS SORBET FRIDAY 08-13-10 |

|RASPBERRY ’N’ CREAM BROWNIES 1:46 |

The scoop on sherbet and sorbet? We’re sorting it out at the market! Join us – come on!

Lighter than ice cream but richer than ices, here at the market tucked amongst the shelves packed with our favorite frozen fantasies are sorbets and sherbets! The difference between them? Well, sorbet is generally made with fruit or flavored syrup and has a rich creamy texture and usually little or no dairy ingredients while sherbet, on the other hand, usually contains sweetened fruit juice and milk and is slushier. What we're going to do is bring a little back to my kitchen and learn a bit more. Come on! Both sorbet and sherbet have a century-long history that spans the globe and ties them together, from China and Rome to France, Turkey and England. Variations started by mixing ingredients like snow, honey and fruits, and juice and wine. You know, they are still a world-wide favorite, sorbet as both a dessert and sometimes fancier as a palate-cleanser between our appetizer and main dish, and sherbet dished up just as is, or in this easy recipe that’s made with a store-bought brownie mix, vanilla ice cream, luscious raspberry sherbet and whipped cream. After it firms up in our freezer, how would you like to serve this eye-catcher at your next patio party? The combo of flavors and textures are taste bud bliss! For the incredible recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Raspberry ’n’ Cream Brownies,” to me, Mr. Food, here at the station, for a fantasy dessert that can be reality in no time, and bite after heavenly bite? Of course…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MONTE CRISTO SANDWICHES MONDAY 08-16-10 |

|1:34 |

How can we heat up our boring summer sandwich routine? With this melty favorite that’s sure to win you raves!

In summer, we do everything possible not to heat up our kitchens, from grilling out to making fresh salads and piled-high sandwiches. So how can we come up with a hot meal that’ll keep the kitchen cool? One of my favorites is a warm-and-melty Monte Cristo sandwich. Let me show you how easy: We place equal amounts of thinly sliced turkey breast, ham and Swiss cheese on top of slices of bread. Here I’m using an egg bread, but you can use any variety you’d like. Top each one with another bread slice and dip each sandwich into an egg-and-milk mixture – a lot like we would do if we were making French toast. And cook them for a couple of minutes per side, until the filling is hot and the bread is golden! You are only limited by your imagination and your taste buds. I mean, here’s one with thinly sliced roast beef, Boursin cheese spread and roasted red peppers on five-grain bread. Or imagine piling on your favorite grilled veggies with slices of havarti on sourdough! Any way at all, when you serve this hearty, hot ’n’ melty stuffed sandwich, are you in for a treat! Maybe even top it off with a bit of preserves like strawberry, or a bit of cranberry sauce. Either will really make it special! The recipe for “Monte Cristo Sandwiches” is online now, so grab it and heat up your summer sandwich routine with some excitement that comes with the reward of a cool kitchen and lots of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BAKED STUFFED PEPPERS TUESDAY 08-17-10 |

|1:29 |

Stuffed peppers make for a dynamic duo of flavors and textures, along with the bonus of personal-sized portions. Join me and see!

Peppers of every color and size, from bell peppers to the ethnic varieties, are everywhere at this time of year! We can get them by the bag or basketful, and we love them to add tangy crunch to our salads or, sliced, to dunk in a creamy dip to nibble on, but watch what else we can do with them: Here, we’ve washed a few red peppers, cut them in half lengthwise, cored them and set them aside while we make our filling, like this: In a skillet. in some olive oil, we sauté some chopped onion and garlic until they’re softened, remove the pan from the heat, mix in some finely chopped tomato, chopped fresh parsley, Italian bread crumbs and a bit of salt and black pepper. We fill each pepper half with equal amounts of the mixture, sprinkle on a bit of shredded Parmesan and bake them off in a 400-degree oven for about 20 minutes, until they’re golden. That’s it! It’s that simple! And, you know, this’ll work super with the more ethnic cubanelle or Serrano peppers, as well! It’s summer freshness at its best, super as a side dish to accompany any of our favorites, or served as a main dish that’ll fill you up, and not out! Look, the recipe for baked stuffed peppers is online now, just waiting for you to try out! So look for them at the market or the farm stand, or maybe even in your own backyard garden, and get ready to enjoy some extra "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CREAMY CUCUMBER SALAD WEDNESDAY 08-18-10 |

|1:40 |

We’ve got a fresh-tasting salad they’ll relish at any picnic or barbecue bash that will put you on the receiving end of the raves!

No outdoor bash is complete without teaming a grilling favorite or picnic pick with a freshly made cold salad. By this time of summer, we’ve surely had our fill of coleslaw, potato salad and pasta salad! So here’s an Old World classic that’s a popular dish in both Greece and India, and I’m betting it will surely become one of your all-American favorites. Watch: We peel 3 large cucumbers and slice them lengthwise into quarters. Slip out the seeds with a knife and coarsely chop the cukes. Place them in a bowl along with 1 grated small onion, 2 cups plain yogurt, 1/2 teaspoon garlic powder, 1 tablespoon dried mint leaves, 3/4 teaspoon salt and 1/4 teaspoon pepper. That’s it, it’s ready to serve immediately, or we can let it chill up in the fridge to enjoy later. And if we want to double up on fresh taste, pick up some mint leaves and coarsely chop up about 2 tablespoons of them and sprinkle that in, instead of using dried mint! It sure adds a wow factor! But any way at all, bring this out to the patio or the park and pair it with your favorites, and no more ho-hum! We’ve got something new! For the recipe in an instant, get it online or, if you prefer, send a self-addressed, stamped envelope, marked “Creamy Cucumber Salad,” to me, Mr. Food, here at the station, for a cool, refreshing “I made it myself” alternative to the usuals! And that’s what makes it special, because they won’t expect us to have fussed. But when it’s this easy, let them think it is! Why not? And oh…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHILLED SHRIMP COCKTAIL SOUP THURSDAY 08-19-10 |

|1:43 |

Summer sets the stage for many of our favorite chilled soups, and we’ve got one we bet you hadn’t thought of. Don’t miss it!

Chilled soups are perfect for hot summer days when we crave something light and refreshing but filling at the same time. So whether we’re at home looking for a light lunch or an easy bring-along to work, or maybe we’re having a patio party and want a special refreshing starter, this one fits them all. Watch how easy, and any brands are fine: In a bowl, we combine a few cups of chilled vegetable juice, a jar of cocktail sauce, a couple of thinly sliced scallions along with a diced tomato, green pepper, cucumber and a package of frozen, cooked salad shrimp that we thawed – that’s the baby shrimp size. Give it a good stir and that’s it! If you’d like some extra zing, do like I do, and add a dash of hot pepper sauce or a tablespoon of white horseradish…yes, really! There’s no cooking involved, it takes just minutes and, because we use chilled ingredients, we don’t even have to wait for this one! Want to take this to work with you? Simply pour it into a Thermos and you’re ready to go. Or, at home, since it’s so colorful, why not serve it in a fancy glass garnished with a dollop of sour cream and a sprig of fresh dill? Talk about a wow! Look, the recipe for “Chilled Shrimp Cocktail Soup” is online now, so refresh yourself and your gang with this zesty chilled summer soup that is sure, sure to be a rave-getter, because it’ll fill us up without filling us out. And the taste? None other than…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: PIÑA COLADA CHICKEN FRIDAY 08-20-10 |

|1:37 |

How can our backyard grill be our tasty ticket to the tropics? We’ll share the mouthwatering details today!

For outdoor entertaining, a blender full of the creamy pineapple-coconut concoction known as piña colada goes as quick-as-a-wink, it’s that popular! So just imagine what this same taste can do for one of our grill favorites. Well, watch: Using any brands at all, in a resealable plastic bag, we marinated 6 boneless, skinless chicken breast halves with a mixture we made in our blender from light corn syrup, 1 can crushed pineapple, juice and all, soy sauce, ground ginger, salt, rum and shredded, sweetened coconut. That can be light or dark rum. Reserve about 1/2 cup of the marinade for basting your chicken on the grill. Place the bag of chicken in the fridge to let the flavors soak in for a few hours; overnight is okay, too. Now we remove the chicken from the marinade and discard that. And out here on our grill, we cook the chicken for 3 to 4 minutes per side on medium-high, turning it frequently and basting it with the reserved marinade. And you know the drill, when no pink remains and the juices run clear, done! And just wait until they taste this tropical-tasting change-of-pace from our same-old, same-old that will team up super with some plantain chips and a crispy summer salad! The recipe’s online now, or send a self-addressed, stamped envelope, marked “Piña Colada Chicken,” to me, Mr. Food, back at the station, for drinking in the easy, breezy, sunny-tasting reward of a favorite tropical concoction that, this way, has our whole family saying…"OOH IT'S SO GOOD!!®"

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