MR. FOOD® SHOW TITLE SHOWTITLE DATE



|MR. FOOD® SHOW: 15-MINUTE ROAST BEEF SKILLET MONDAY 02-06-12 |

|1:51 |

A homemade dinner on the table in no time-flat – is it possible? You bet it is and it’s gonna do us proud! Join me to see how easy!

Sure we can come up with a million excuses about why we can’t find the time to make dinner – but i bet you won’t be able to find an excuse for making this comforting hot ’n’ hearty homemade meal, that cooks up in only 15 minutes, and it starts with a helper from our deli counter! Watch how easy! In a bowl, we combine a couple cups of frozen mixed vegetables that we thawed with some warm mashed potatoes (our own homemade is always fine)...but to speed things up our Test Kitchen recommends using the ready-made refrigerated variety. Okay now we spoon equal amounts of the mashed potato mixture over one end of each slice of thick cut deli roast beef, and roll ‘em up like this. And in a skillet we warm some store bought beef gravy and a bit of water, till it’s bubbly, then we place the roast beef rollups seam side down in the pan, cover it and simmer it for 10-15 minutes to heat through –and that’s it...lightening quick! Want to add a bit of red wine for a French flair go ahead! Love fresh herbs? Add in a pinch – have a ball! And when we dish out this all-in-one meal, make sure to serve some hot crusty bread for sopping up the extra gravy! Wow! Look, the recipe for “15-Minute Roast Beef Skillet” is online now...so no excuse not to have time to make dinner...’cause this is quicker than take out, cheaper than take out...tastier too! And ‘cause we made it ourselves, so it’s also gonna have our “TLC” which equals a lot of "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CHEESY MAC AND CHICKEN SOUP TUESDAY 02-07-12 |

|1:33 |

Today’s comfort food recipe combines two of the most popular dishes rolled in to one! Wait’ll ya see!

Ask anyone what some of their favorite comfort foods are and the top contender’s are sure to include hearty soups or macaroni and cheese! And if you think you can’t please everyone at once, think

again; ‘cause my Test Kitchen and I came up with a combo that not only does that, it’ll even cook

itself ...you know...while you’re out and about! Wait’ll you see! In a slow cooker, we combine some canned condensed cream of chicken soup, chicken broth, a package of frozen mixed vegetables, and some chopped cooked chicken. We cover our cooker, and set it to low, and we’re free to do whatever we need to for the next 4 hours while this cooks. And now.... (Oh boy this smells good!) ...we simply add some packaged prepared cheese that we cubed, and a package of frozen macaroni and

cheese and in just 2 hours on low, it’ll be ready and waiting! Now all we have to do is ladle up this creamy, rich and hearty soup and watch ‘em enjoy! Wow! It’s not only gonna stick to their ribs …this is the kind of “feel good” meal that makes ya smile! Look, the recipe for “Cheesy Mac and Chicken Soup” is online now, packing two comforting favorites into a slow cooker meal! So good that no one’s gonna be able to resist! It is a keeper...because it’s delivers more than double the “OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CHOCOLATE CHIP DOME wednesday 02-08-12 |

|1:29 |

Join me behind the scenes in my Test Kitchen as my team and I share the secret to an awesome dessert you’ll wanna try!

Mr. Food: over the years, I’ve talked about my Test Kitchen, and with so many of you asking for a glimpse behind the scenes, I decided to have you join us here today with Howard and Kelly so that you can see where all the Mr. Food recipes are created and to see what we’re working on today! Howard: How you doing? Mr. Food: Is that what I think it is? Howard: This is absolutely one of your favorites and all the viewers at home love this, let me show you what we do! We start by mixing together some coffee liqueur in a bowl, now all we do is dip store-bought chocolate chip cookies in the mixture for a few seconds. The key is to make sure they’re soft, but not too mushy so they don’t fall apart. Line the bowl with them like this, on top of that we spoon a layer of whipped topping, then repeat a layer of cookies and more whipped topping until the bowl is full and simply op it in the freezer. Kelly just unmolded one and is frosting it with whipped cream. Kelly: And to make it even better, we crush up some chocolate chip cookies and sprinkle ‘em on like this. Mr. Food: Nice touch! And when it’s cut it is amazing! Its layer after layer of cookies and cream, I mean, no one would even know how simple it is! Kelly: Now that’s tasty! Mr. Food: Look, the recipe for “Chocolate Chip Dome” is online now, straight from our kitchen to yours, and when you try it...you’ll feel like a hero, with.....what? With the "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: SOUTHERN FRIED PICKLES thursday 02-09-12 |

|1:37 |

Pickles are a year round out of this world best food buy at the market and we’re taking a tasty look at them!

Pickling ...what was once a way to preserve cucumbers to last through the winter, has become a favorite on its own! Whether for their crunch or flavor, we’re eating and enjoying more pickles than ever! I mean is there a deli sandwich that doesn’t deserve a crunchy pickle spear at it’s side? What would a burger be without a few pickle chips on top – Even a hot dog just looks naked to me without pickle relish on it! And it goes on and on... So whether you like ‘em – dill...garlicky... Sweet – in whole, spears or chips – they’re always excitement in every bite – and if you’re looking for an awesome appetizer or go-along –this all American favorite is a southern-style treat! All we do is dip a few pickle wedges into a mixture of milk and egg, before breading it with a seasoned cornmeal – Once they’re well coated, we fry them in some hot oil until they are golden brown…it takes just minutes! And when we put out a platter of these warm crispy on the outside, tangy on the inside with just a hint of spice through and through –maybe with a ranch dressing for dipping – wow! Look the recipe for “Southern Fried Pickles” along with a bonus recipe for how to make “Simple Homemade Pickles” is online now for the rewarding ideas for any pickle lover.... So give’em a try and betcha’ you’ll be applauded for the tasty, crunchy "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: ORANGE-GLAZED CHICKEN BUNDLES FRIDAY 02-10-12 |

|1:47 |

Personal portions are perfect for families of every size, and we’ve got a recipe that’ll fit any family any time! Join us!

Whether we have a full house or are empty nesters, having a recipe on hand that allows us the option to cook off just a few portions now and being able to freeze the rest before cooking it, so we can serve that another time can sure come in handy– so I put our Test Kitchen to the task and watch this! We flatten some boneless, skinless chicken breasts by pounding them gently with a kitchen mallet like this, or, you know? Even a can from our pantry will do the trick! We sprinkle them with salt and pepper before spooning on our filling we made by cooking up a package of wild rice that we mixed with a drained can of mandarin oranges. Believe me, nice combo! Okay, we roll up each breast like this, making sure the stuffing stays inside, and place ‘em seam side down in a sprayed baking dish, right now we can wrap them individually and freeze them so they’re ready when we want them, or we can top each one now, with an easy glaze we made by combining some orange marmalade with orange juice or maybe some orange liqueur. We bake them for about 25-30 minutes and when no pink remains they’re done! Then serve them as-is, or slice them and finish them off with some more of the to-die-for orange glaze wow! Wow! Maybe “fancy ’em up even more” by sprinkling on some sliced almonds! Get creative it all works! Look the recipe for “orange-glazed Chicken Bundles” is online now, so special looking and tasting, they’ll be wondering if company is coming, and if it is, this easy fits anytime, any occasion, and no matter how many of us sit down at the table, it fits just right always! You can tell by all of the “OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CUPID’S CHOCOLATE CAKE MONDAY 02-13-12 |

|1:38 |

We’ve got a take-the-cake Valentine’s recipe guaranteed to score you a bulls-eye from Cupid’s arrow!

Tomorrow’s Valentine’s Day and love is already in the air! And I only wish you could smell the aromas coming from out back in my Test Kitchen, ‘cause they’re baking up some of our all-time favorite Cupid-approved recipes, and we’ve got one for you, so easy, it’s perfect for last minute! Watch! Using any brands at all, we prepared a chocolate cake mix according to the package directions in a sprayed 9 x 13 inch pan, and while that cools, in a bowl, we beat together well, some softened cream cheese, confectioners’ sugar, strawberry jam and a few drops of red food color. Then fold in some whipped topping till it’s all thoroughly combined. Now we frost the top of it with our homemade frosting, mmm...is that ever perfect for a romantic Valentine’s cake? You betcha’! We let that sit in the fridge, and if you wanna rev up the romance by dipping fresh strawberries half-way into melted chocolate chips... oh boy! After cutting our cake into squares we can top each piece with a chocolate dipped berry.... Just look, oh yes! The “ya gotta have it” recipe for “Cupid’s Chocolate Cake” along with my Test Kitchen’s simple tips to “Dip Berries in Chocolate”, is online now... so easy for that extra last minute romantic gesture...that’s perfect for tomorrow or for anytime you want to melt your sweeties heart! You talk about "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: LEMON BLUEBERRY PANCAKES TUESDAY 02-14-12 |

|1:49 |

It’s Valentine’s Day and we’re hoping you’re taking the day off from the kitchen! But we still have a present for you!

Happy Valentine’s Day! Hope you’re enjoying it, and that you don’t fuss too much in the kitchen... Or better yet…maybe you’re heading out to a restaurant to be pampered! And as a Valentine’s Day gift for you, my Test Kitchen and I want to share a recipe, to extend the romance in the weeks to come...that’ll melt anyone’s heart over and over again! Watch! Using any brands at all, in a bowl, we combine some pancake mix, vanilla yogurt, eggs and a bit of lemon zest. Give it a good mix...oh! Not familiar with zesting? All we do is rub the skin of a lemon over a zester, which is simply a fancy name for a grater; like this. You see, the trick is you want to make sure you get just the thin outer layer that’s packed with flavor and not too much of the white pith that can be bitter. Okay, now to our batter, we stir in some blueberries and yes, fresh or frozen will work just fine and we ladle it on to a sprayed hot skillet or griddle, making them as big or small as we’d like and the trick is to flip ‘em when bubbles form on top like this. Okay, a few more minutes and they’ll be done! Imagine serving or being on the receiving end of a breakfast tray filled with these light and luscious pancakes drizzled with some maple or blueberry syrup! Wow! Look, the recipe for “Lemon Blueberry Pancakes” is online now and if per chance, we’ve made a few extra, we can freeze ‘em and heat ‘em up in the micro anytime we want in just seconds! And that means we can extend the romance of Valentine’s Day throughout the year… that really multiplies the OOH IT’S SO GOOD!! ®"

|MR. FOOD® SHOW: POT OF GOLD WEDNESDAY 02-15-12 |

|1:25 |

Want a dessert as rewarding as the pot of gold at the end of a rainbow? We’ve got it! And you’ll want it!

About now we could use a mid-winter breath of sunshine and this hit-making recipe that can be a side dish or a dessert that I’m sharing today will stand out from the crowd! Why? Because it’s like a pot of gold at the end of a rainbow. Yeah, really! And watch how easy! Using any brands at all, we prepare one package each of strawberry and orange-flavored gelatin according to the package directions. Of course, you can use any flavor combos of gelatin you’d like. Okay, pour them into separate 8-inch square pans. Once they chill up in the fridge and are firm, we cut them into cubes, like this. Then, in a bowl, we gently toss those cubes with a citrusy-pineapple whipped cream mixture we made from whipped topping, pineapple and some lemon gelatin; takes only seconds. Now we spoon the entire mixture into a Bundt pan, and that’s it! Once it’s chilled, it’s time to serve. Maybe garnish it with some fresh fruit and we’ll get all those colorful goodies that look like they just fell from a rainbow! Look, the recipe for what I call a “Pot of Gold” is online now for having a hit-maker that’s not only easy and delicious; it’s worth its weight in gold! Now we know the secret to what’s at the end of the rainbow. What else can we say except "OOH IT'S SO GOOD!!? ®"

|MR. FOOD® SHOW: SUPER CREAMY MUSHROOM SOUP THURSDAY 02-16-12 |

|1:40 |

Join me behind the scenes in my Test Kitchen as we unravel the secret to a creamy favorite recipe! You’ll see!

Mr. Food: I’m back in our Test Kitchen today to get the answer to one of our viewers most asked questions – what’s the secret to making a really good thick and hearty cream soup? Well, no one makes ‘em better than Howard, who heads up our Test Kitchen! So do you mind sharing your secrets? Howard: are you kidding? I love sharing secrets, that’s what we do here in the Test Kitchen! And I know how much everyone loves our mushroom soup, so let me show a few pointers that’ll make it flawless every time! Ready? Howard: Let’s get started! In a soup pot we sauté about a pound of sliced mushrooms with a chopped onion in some butter. Ya see cooking the veggies first, really brings out the rich flavors. When they’re tender we stir in some flour, ya see the flour and the butter makes what’s called a roux which will really thicken our soup. Mr. Food: And that sounds so fancy, but it’s so easy! So easy! Howard: Oh it’s so easy! After this cooks down a bit, what we do is we add a bit of chicken broth, we add that slowly, and we’ll bring this to a boil, so it cooks down and then we’ll turn our heat down after it boils to low so it can simmer, which will really bring out those rich flavors, before adding some half and half. Kelly: Oh! And don’t forget, when making mushroom soup, to have that rich color, add a few drops of browning sauce. Mr. Food: Oh, that is so thick and creamy! And with every ladleful it’s pure heaven! All we need now, is a loaf of crusty bread for dunkin’ and lunch or dinner is ready! Look, the recipe for our “Super Creamy Mushroom Soup” is online now giving you the secret to the best homemade cream soup ever! Howard: Ready for a taste? Mr. Food: Ready? I’m anxious! Howard: I bet everyone at home is anxious too! Mr. Food: Well, ‘cause I know it’s a guaranteed "OOH IT'S SO GOOD!! ®” Kelly: Oooh its smells great!

|MR. FOOD® SHOW: BUTTERMILK FISH FILLETS FRIDAY 02-17-10 |

|1:43 |

We’re sharing a lot of surprising facts about buttermilk, along with a super recipe that’ll lure your gang to the table!

Recently I had a family gathering and the kids and I had some fun table talk about how there’s no chicken in chicken-fried steak, no egg in an egg cream, no butter in today’s buttermilk, and so on. And when buttermilk came up, it sparked some ideas! I think a lot of folks aren’t that familiar with buttermilk. Basically, it’s a bit lower in fat than regular milk, with a tangy taste and thicker consistency, which makes it a nice addition to some recipes to provide extra creaminess. Or when we’re breading and sautéing, it can lock in the juiciness of our food, as well as helping our breading stick better. Watch: delete: We place a couple pounds of fish fillets in a shallow dish pour some buttermilk over them and let that sit in the fridge about 30 minutes. Meanwhile, we make a breading mixture from biscuit baking mix, salt and a pinch of cayenne pepper. We take the fish and, with one hand, we place it into the breading mixture to coat it, removing it with our other, dry, hand. That way, no sticky fingers! Now, ya sauté it in a skillet in some oil until it’s browned on both sides and, when it flakes easily with a fork, we’ve got a moist and flavorful battered fish fillet that they’ll love! Maybe serve it up with grits and some fried green tomatoes. Look, the recipe for “Buttermilk Fish Fillets,” along with some bonus recipes, is online now. So check it out and you’ll see what I mean about buttermilk. It may not have butter in it, but for our cooking…"OOH IT'S SO GOOD!! ®"

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