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|MR. FOOD® SHOW: CHICKEN SAUSAGE CACCIATORE MONDAY 07-23-12 |

|1:41 |

This hearty, yet lighter stew is sure to be a welcome idea for your goals to eat a bit lighter, without sacrificing taste!

These days, everybody’s into fitness and eating better. With so much concern about childhood obesity right through adults being overweight, we know we need to eat lighter. But does that mean we’ll still be hungry after a meal? Uh uh, not at all. Because here’s an idea that we cook on our stovetop for our warm-weather days that’ll help keep our kitchens cool. Watch: In a skillet, over a medium heat, we sauté about one pound of chunked-up chicken sausage in some olive oil until it cooks through and is no longer pink. Set it aside and, in the same skillet, in a bit more olive oil, we sauté some fresh chopped garlic, green pepper and onions, then stir in some chunked-up plum tomatoes, quartered mushrooms, and salt and pepper. Let that cook for about 7 to 10 minutes, then add the sausage back to the skillet, and when it all warms through? Done! And the best part, yes, it’s lighter and healthier because we cooked it in heart-healthy olive oil, it's chock full of “good-for-us” veggies, the chicken sausage has less fat than traditional sausage, and we serve it over fiber-rich whole-grain pasta. Can’t beat that! Look, the recipe for “Chicken Sausage Cacciatore” is online now for letting them dig into the "hearty" to fill up without filling out so much! Pretty good compromise, huh, because every lighter mouthful is still a rich-tasting "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CHEESE BREAD TUESDAY 07-24-12 |

|1:39 |

We’ve got the perfect homemade bread to pair with our grilled favorites! Join me to see how easy it is!

Recently I rediscovered a recipe that I used to make all the time, and I figured now was a great time to share it with all of you, since it pairs so perfectly when we’re grilling all our ribs and chicken! And not only is it easy to make, but it’s perfect to sop up all the tangy barbecue sauces we’ll be using! So whether you’re grilling in your own backyard or at the park, you won’t want to miss this! Look: In a bowl, we combine some milk and an egg and slowly stir in some biscuit mix, minced onion, shredded Cheddar cheese and a bit of chopped fresh parsley. When it’s well mixed, we pour it into a sprayed round pan, top it off with some more cheese and drizzle on some melted butter. We let that bake in a 350 oven for about 25 to 30 minutes, until a toothpick inserted in it comes out clean and the top is golden brown. And sure, for a bit of excitement, we can add in some chopped jalapenos or maybe a different cheese. The choice is yours. Okay, remove it from the pan and cut it into wedges. It couldn’t be easier! And believe me, when we pair a wedge of this cheesy, comforting bread with any of our saucy grilled favorites, mopping up every last bit of our sauce will be like a taste of heaven! Look, the recipe for my easy-as-can-be “Cheese Bread” is online now, just waiting for you to give it a try. So go ahead, bake up a batch or two and get ready for the compliments that come right after the

"OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: FIRECRACKER BARBECUED PORK WEDNESDAY 07-25-12 |

|1:42 |

We’re sharing a dynamite glaze that’ll turn pork or any meat into something special! Join us and see!

Mr. Food: If you think the fireworks were over on the 4th...well, think again...’cause today our Test Kitchen was working on a pork recipe so flavorful...you know, you could probably say it’s dynamite! And let me tell you, Howard, the sauce that you came up with is really good! Howard: It is good ...but it took a lot of tweaking to get it where it is today.... Howard: Well, we started with a store-bought barbecue sauce...ya know, to make it easier...and to that, we added some orange marmalade... Which adds a really fresh taste...and a bit of hot pepper sauce, and some horseradish – ya see, the combo of the hot pepper sauce along with the horseradish gives it a real kick... Mr. Food: Now after mixing it …we would normally, normally pour that over the pork roast. Howard: Well, we could… but most of the sauce... As you know, would probably just drip off while it cooks, but, if we score the top of the pork roast... sort of in a criss-cross pattern … it actually creates grooves where the sauce will stay right where we want it! Now we salt and pepper our pork, and spoon the sauce over it....and let me tell ya, this is gonna be just packed with flavor! Mr. Food: Bake that off for 20-25 minutes? Howard: That’s about it...ya know the key is not to overcook pork ...it shouldn‘t taste like shoe leather, it should be juicy… so when we slice it… there’s just a little bit of pink! Mr. Food: And once your gang gets one look at this...sparks will fly! Look, the recipe for “Firecracker Barbecued Pork” is online now, Howard: Ya know … this sauce is so good; it would be good on practically anything...chicken or burgers... Mr. Food: you’re right; it would...it’s just more ways to say "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: PEACH MELBA COOLER THURSDAY 07-26-12 |

|1:47 |

Want to capture the flavor of summertime? This peachy cooler will hit the spot! We’ll show you how to whip one up in no time!

During the steaming dog days of summer, we’re always looking at ways to cool off, and nothing is more refreshing or does that better than the creamy chilled concoction that I have for you today. I mean, it’s so simple, you’ll wonder why you haven’t been making it all summer long. Well, watch – and yes, any brands are fine: We cut up a few fresh peaches into slices and freeze them. Or, even easier, we can use frozen ones right from our market. We then place them in a tall glass and they’ll act as our ice cubes. Then fill our glass about halfway with peach nectar and then slowly pour in some club soda. Right before serving, we’ll top it off with a scoop of raspberry sherbet or, if we prefer, we can use raspberry frozen yogurt. And we’ve got a refreshingly easy sipper that’s a twist on the centuries-old favorite Peach Melba, which is simply a combo of raspberries and peaches that was first created in 1893 in honor of the famous opera singer, Nellie Melba. Now all we do is garnish it with a few fresh raspberries and a peach slice. Mmm mmm! Then serve it up with a straw and a long spoon to make sure we get every last drop of that creamy, smooth sweetness! Can’t be more applause-getting! Licking your lips right now in anticipation, aren’t you? Me, too! The recipe for my “Peach Melba Cooler” is online now just in time to keep us cool for the rest of the summer, because good times are just a few scoops and sips away and every one is guaranteed to deliver a refreshing, cool and peachy "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: OLYMPIC PUB STEAK SANDWICHES FRIDAY 07-27-12 |

|1:36 |

We’re saluting the Summer Olympics in London with a traditional British pub-style favorite – don’t miss it!

Mr. Food: The opening ceremonies of the Summer Olympics kick off today in London, and no matter where we’re watching them… At an authentic British pub like this, or at home... One thing’s for sure, all eyes will be glued to the TV … and all that action, and excitement works up an appetite! So we thought it was only fitting to salute classic British pub favorites…Server: Well, hello Mr. Food...can I take your order? Mr. Food: You sure can! I’ve been looking over today’s specials and I’m gonna have one of those, I’m gonna have ...the pub steak sandwich! And from what I’ve heard...the secret to making these… is after caramelizing some onions on a grill pan or in a skillet, and setting those aside; they sauté a few strip steaks that have been coated with crushed black pepper with some butter. And while the steak cooks, a quick-to-fix creamy topping is made from some blue cheese, butter, and a healthy dose of garlic… And believe me, when this flavor-packed steak is served open-face style on toasted French or Italian bread along with the garlicky blue cheese mixture and those warm caramelized onions, boy oh boy …ya just can’t wait to dig in! And our Test Kitchen team came up with a version that we simply call “Olympic Pub Steak Sandwiches” and it’s online now...with a few other British pub favorites, guaranteed to earn you a gold medal in the kitchen! So here’s to team USA …as they go for the gold…it’s just what we need to serve to win us some… "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: EASY CHEESY ITALIAN NOODLES MONDAY 07-30-12 |

|1:48 |

How does today’s quick cooking comfort dish get its tasty excitement? We’ll show ya ...and is it every easy!

In today’s high tech, fast paced world.... Boredom sets in fast for everything, including what we eat... Ya know, the same dishes over and over again, even if they’re favorites... start to lose its

excitement – but, with a few tricks up our sleeves to reinvent some of them, we’ll never be bored...one way? Add different flavors with herbs and spices! And whether we have an herb garden on our windowsill, so we can snip ‘em fresh whenever we need ‘em or we turn to our spice rack and choose from an endless variety of dried herbs and spices.... No more ho-hum meals! And to prove it... Watch this one! We prepare a package of egg noodles according to the directions, drain it, and set it aside. Meanwhile, in a skillet, we heat some butter and olive oil, adding in some finely chopped garlic and chopped fresh basil, sautéing it for about 1 to 2 minutes, then we’ll toss it with our cooked egg noodles along with some grated Romano or parmesan cheese (or maybe a combo of both, ‘cause hard cheese adds lots of flavor as well) and more seasonings... Salt, pepper, oregano, and red

pepper – mmm!! And when we dish these flavor-packed, fluffy noodles up with a bit more cheese and basil sprinkled on top, as a go-along to any main dish – wow! Look, the recipe for what I call “Easy Cheesy Italian Noodles” is online now, putting an end to ho-hum boring meals, plus, you have the choice to use whatever seasoning are your gang’s favorites! So go ahead, get creative and you’ll be delivering lots of fresh flavor and endless “OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: TWINKIE CUPCAKES TUESDAY 07-31-12 |

|1:40 |

If you love snack cakes...then you’ll love our Test Kitchen’s version of a childhood favorite...wait’ll ya see!

Mr. Food: It’s no surprise that so many of our fondest childhood memories revolve around food...and a favorite for a lot of us still …a Twinkie. A sponge cake wrapped around all that fluffy white cream... Howard: And lately we’ve been asked over and over if we had a recipe for ‘em. Unfortunately …we don’t …but just recently, a viewer shared one with us...we tweaked it a bit and I think it tastes pretty close to the original. Watch what we do. Howard: We made a batter starting with a yellow cake mix, but instead of following the instructions on the box we added a few egg whites (to give it a lighter, sponge-like texture), we added some water, vanilla and a bit of grated lemon peel. Howard: We scoop the batter into muffin tins, and while they’re baking, we make the filling. Howard: By beating together some powdered sugar, some shortening and heavy cream, and after the cupcakes cool, we just cut ‘em in half, and spread the filling on the bottom, place the top on. Mr. Food: And that easily, they’re ready to serve, and taste like the real deal! The cake is light and the filling is so creamy …we can even dust ‘em with a bit of powdered sugar if ya want! Look the recipe for what we call “Twinkie Cupcakes” is online now, sure to bring back loads of tasty memories! Howard: Ya know, if you want to make’em the same shape as the original ones, without buying any fancy pans or equipment...we have a bonus video online to show you the secret… Mr. Food: Howard, ya know these are gonna go fast, so ya better make plenty …’cause everybody’s gonna be grabbin’ em for the "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: SECRET INGREDIENT ICED TEA WEDNESDAY 08-01-12 |

|1:43 |

We’re sharing a secret to the best iced tea you’ll ever brew – don’t miss this one – it’ll make you a hero!

One of the most popular thirst quenchers of summer has to be iced tea! And if you’ve ever noticed that if you order it in a restaurant – it often tastes smoother and more flavorful than when we make it at home...sure, the more flavorful the tea, the better the result – but the real key to perfect iced tea is probably sitting right in our pantry...watch! In a pot, we bring some water to a boil, add in our tea bags (but here’s the kicker, we’re gonna stir in a bit of baking soda (that’s the behind the scenes chef trick)... Now we remove the pan from the heat, cover it – and let it steep for 15 minutes – Ya see the baking soda sorta neutralizes the natural tannins in the tea that can cause it to have a bitter taste – Okay, we remove the tea bags …we add some cold water and it’s ready to serve over ice – Of course we can make it our own by adding sugar and fresh orange or lemon slices, but to take it up a notch, try stirring in some bottled cranberry juice or lemonade! Wow! My favorite… is to add pureed watermelon to make a drink so refreshing it shouts summer! Any way at all, as-is, poured over ice cubes maybe with a garnish of fresh mint, or fancied up a bit, no more bitter iced tea! Look, the recipe for “Secret Ingredient Iced Tea” is online now...along with a few other just as easy thirst quenchers! And with the smooth, flavorful taste of this one you’ll have everyone wondering what the secret was to your "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: TACO POTATO SALAD THURSDAY 08-02-12 |

|1:24 |

We’re giving our summer potato salad a south-of-the-border make-over that’ll turn any get-together into a fiesta! Yep!

Last week, I was nominated to bring the potato salad to the family barbecue. After so many gatherings this season, I figured I’d better not bring the same-old potato salad again, so I came up with a simple creative Southwest version that wowed them all! Here’s how: Using any brands at all, in a bowl, combine a mixture of 2 cups of mayo, and a package of dry taco seasoning mix. Toss that with 3 pounds of boiled potatoes that we cut into chunks. Add in a cup of shredded Cheddar cheese, 1/2 cup sliced scallions, a can of drained, sliced olives and 1 cup coarsely crushed ranch-flavored tortilla chips. We cover it and let it chill up in the fridge, then onto our table to let them dig in and enjoy! And to fancy it up a bit, you know, like maybe for company, how about serving it on Southwestern-style platters or bowls, and it’ll be a fiesta not only for our eyes but our taste buds, too! And sure, this’ll pair with any of our grill or picnic basket picks. You’re going to hear a lot of “Can I have the recipe?” Well, the recipe’s online, marked “Taco Potato Salad,” for a welcome mid-summer makeover for one of our already-favorites. So, believe me, it’s sure to be a hero-maker for you, because every mouthful comes with an "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: MEXICAN FRENCH TOAST FRIDAY 08-03-12 |

|1:36 |

This south of the border version of French toast is sure to turn any breakfast or brunch into a fiesta!

The other day we got a request on Facebook asking if we had some French toast recipes that were a little different...well, sure we have a bunch on our website but with how popular they are – I decided to challenge our Test Kitchen to come up with something new...and they delivered...giving French toast sort of a...well sort of a south of the border flair, watch! After whisking together some eggs, milk, sugar, cinnamon and vanilla; we thought instead of using bread, to use flour tortillas, so we cut those into quarters and placed them in the egg mixture, letting ’em soak for about 10 minutes or so, so they really absorb the egg mixture. Then in batches we cook them off in a hot skillet or a griddle just like our traditional French toast. And when they’re golden on both sides– we drain ‘em on paper towels; Now the fun thing...is that we can top these almost like crepes with a sprinkling of confectioners’ sugar to enjoy as-is, or serve’em topped with fresh berries or bananas; and a drizzling of your favorite syrup! Wow what a fiesta for our taste buds! Look, the recipe for “Mexican French Toast” is online now, along with some of our other best French toast recipes in answer to you...our viewer who wanted to add some excitement to an old favorite..... We’re betting that it’s gonna bring you and your gang, bursts and bursts of "OOH IT'S SO GOOD!! ®"

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