MR. FOOD® SHOW TITLE SHOWTITLE DATE



MR. FOOD TEST KITCHEN: FARMSTYLE SWEET POTATO BISCUITS MONDAY 12-24-12

1:30

With Christmas just hours away, we need all the last minute help we can get, and today’s biscuit recipe is just the answer!

I don’t know about you, but it’s hard to believe that Christmas is tomorrow! Where did the time go? And no matter how much we plan ahead, there always seems to be a few details that are forgotten… Like did we remember to bake cookies for Santa? Or did we pick up that milk to go with it? Well one thing we hear year after year is that many of us forget to buy the bread for dinner. If ya did, no worries, cause this super easy last minute biscuit recipe is all you’ll need. All we do is combine together some biscuit mix, a little milk, some butter, brown sugar and get this…a drained can of sweet potatoes or yams…that we mashed… we’re gonna give that a good mix until it becomes a soft dough. Then we knead it for a minute or so and we’ll drop tablespoons of the batter onto a baking sheet. Now to make these, what my family calls “truly irresistible …we brush ‘em with a mixture of melted butter and brown sugar before baking ‘em! And let me assure you, you won’t have to call everyone to the table more than once! ‘Cause the aroma of these baking… is all they’ll need! Look this last minute recipe for my “Farmstyle Sweet Potato Biscuits” is online now, just in time for dinner tonight! Or really any night…these biscuits smell amazing! Merry Christmas from our kitchen to yours, may it be filled with lots

of – OOH IT’S SO GOOD!

MR. FOOD TEST KITCHEN: OUR BEST HOLIDAY LEFTOVERS Tuesday 12-25-12

1:28

There’s bound to be a lot of leftovers after Christmas dinner …and we’ll show ya exciting ways to enjoy them…

I hope you’re having a Merry Christmas… spending time with family and friends and, of course… eating lots of good food! After dinner, there’s probably gonna be plenty of leftovers. And every year, you ask us for ideas on how to use up all those leftovers. So this year, we figured we’d beat you to the punch with a few ideas that’ll turn those leftovers into tasty new traditions! Imagine that leftover ham being the star ingredient in either a bubblin’ hot casserole or a western ham frittata that just shouts “rise and shine!” And nothing is easier or better to use up all that leftover turkey than to turn it into an old-fashioned pot pie ... Talk about comfort! And we didn’t forget about all the leftover side dishes either! ‘cause those leftover mashed potatoes … we can turn ‘em into mini loaded potato bites… And those extra bags of cranberries? Maybe we can freeze ‘em and when ready – how about baking up a batch of cranberry dream bars… Or mixing a bit of that leftover cranberry sauce with some mayo for a fancy schmancy spread that’ll make our leftover ham or turkey sandwiches…that much more special. These ideas are just the few of the many recipes we put together for you…so go online and see how you can turn today’s leftovers into tomorrow’s favorites with “Our Best Holiday Leftovers” collection... Ya, these are just another way to add even more merry to our Christmas… by using up every bit of leftovers… and extending the season with even more… OOH IT’S SO GOOD!

MR. FOOD TEST KITCHEN: HAM ‘N’ CHEESE STROMBOLIS WEDNESDAY 12-26-12

1:29

This Italian favorite fits both weeknights, as well as all the upcoming game-watching right through the playoffs! Join us to see how easy!

I hope you got everything on your wish list… Chanukah and Christmas may be behind us, but now we need to start thinking about what to serve for New Year’s… and during all those playoff games… well, today’s easy stromboli recipe is perfect to ring in the new year… or as a snack for game-watching. And either way…talk about applause getting! Watch! We unrolled a can of refrigerated pizza dough onto a sprayed baking sheet, and we’ll cut it into four equal rectangles. Topping each with some diced ham … by the way, what a great way to use up that leftover holiday ham … some baby spinach, a healthy dose of shredded Italian cheese and a bit of Italian seasoning. Okay, we roll these up jelly-roll style, nice and slowly… so we don’t make a mess out of it, and we pinch the seam together to seal it, leaving the ends open as-is. And a little tip Test Kitchen tip…

spray ‘em with a bit of cooking spray, that way, when they bake up … in only about 10 minutes I might add, they’ll be all golden brown and puffy. And when we serve these hot and melty Italian-style sandwiches with warm spaghetti sauce for dipping and dunking, you know taste buds will be very happy! Look, the recipe for “Ham ‘n’ Cheese Stromboli’s” is online now… and whether you serve these at your holiday get-togethers or as a quick game-day munchie, you won’t be disappointed! They’re tasty, they’re fun, ya know…you might want think about making extra, ‘cause these will deliver extra OOH IT’S SO GOOD!

MR. FOOD TEST KITCHEN: SWEET ‘N’ SMOKY SHRIMP THURSDAY 12-27-12

1:31

Howard here…Join me in the Mr. Food Test Kitchen for an awesome appetizer perfect for ringing in the New Year!

With New Year’s eve just days away… and our kitchen just like yours …is probably busier than ever… we hardly had a chance to use up the Christmas leftovers …before we had a chance to think of what we had to serve for new year’s eve, no worries ‘cause we just came up with what Mr. Food would call a “fancy-schmancy” appetizer… that’s big… no, that’s more like huge on taste, yet small on work! We begin by sautéing some red onion in a touch of olive oil with just a bit of salt, ya see the salt actually brings out the sweetness in our onion, once that’s tender, we add in some balsamic vinegar and let that simmer! While that cooks down or ”reduces” as they say…we wrap some jumbo shrimp (now here is one place that bigger is better) with a half a slice of bacon, like I’m doing here and just place that on a baking sheet. And if you want we can make these in advance, and pop them in the fridge… Now that our onion sauce has thickened up, we’re gonna stir in a bit of brown sugar … And in minutes, it’s ready to serve over our bacon-wrapped shrimp… you know, these really do look pretty fancy-schmancy, so what are ya all waiting for?! The recipe for this applause-getting “Sweet ‘n’ Smoky Shrimp is online now, just in time for New Year’s. You know, these are so good…you’re gonna want to put these on your holiday menu as well as your everyday menu,’ cause when they’re this special, you won’t be able to get enough of that OOH IT’S SO GOOD!

MR. FOOD TEST KITCHEN: GOOD LUCK PORK & CABBAGE FRIDAY 12-28-12

1:44

Food traditions to bring us good luck in the New Year, we traveled the globe and are ready to share our lucky findings with you…

Who couldn’t use a bit of good luck as we ring in the New Year? Many cultures from all around the world have their own traditions as to what foods will bring good luck in the New Year. In the Far East, eating noodles on New Year’s Eve is customary at Buddhist temples. And in some parts of China; it's a tradition to serve dumplings and steamed fish at the stroke of midnight! In the Hispanic culture, to signify each month of the year, they eat 12 grapes on New Year’s Eve as a way to garner good luck! And those of German and Polish descent, often find good fortune by nibbling on pickled herring as they say goodbye to another year. Now I personally like what they eat in Holland to welcome in the New Year: a donut-like apple fritter. Now that’s my idea starting off the year off in a sweet way! Now here in the states though, many southerner’s feel that eating greens such as spinach, cabbage, collard greens or mustard greens … brings them another type of green… the green of money! And a Pennsylvania Dutch tradition is to eat pork and cabbage or “kraut,” as they call it, in order to have a year full of good luck... And if you’d like to give this tradition a try, nothing is easier than our super tender, slow-cooker version… ya know so tender as a matter of fact, we can pull it apart with a fork … and when you serve this up with the flavorful cabbage and the chunks of apple that its cooked with, are you ever in for an Amish treat! Look, the recipe for “Good Luck Pork & Cabbage” is online now, just waiting to bring you some good luck in the New Year …and besides all the good luck, it promises to bring you a hearty all-in-one meal that’s definitely, full of… OOH IT’S SO GOOD!

MR. FOOD TEST KITCHEN: BARN RAISING BREAKFAST monday 12-31-12

1:23

Join us, in the Mr. Food Test Kitchen as we get ready to ring in another year… with a tasty breakfast for New Year’s Day!

One request our Test Kitchen gets over and over this time of year is for easy breakfast recipes to serve on New Year’s Day…now when I say easy, I’m not talking bowl of cereal easy… but I am talking so simple that we can get everything ready today and just bake it off in the morning…it’s that easy! All we do is sauté about a pound of breakfast sausage along with some diced onion, okay, once that’s browned…We’ll spoon it into a baking dish that’s lined with a package of crescent dough. Top that with some refrigerated hash brown potatoes that we browned up a bit…then a layer of shredded cheddar cheese, or we can really use whatever your favorite is… and some diced red pepper for color. And as you can see, this is going to be an all-in-one breakfast! Okay, we pour some beaten eggs mixed with a little milk over it and bake it off 30-40 minutes just ‘til it’s set let me assure you, when you’re sleepy …maybe hungover gang smells this baking, they’re gonna get up and rush to the kitchen …well before it’s all gone, look, this tried and true Amish recipe for “Barn Raising Breakfast” is online now just waiting to be the hit tomorrow or really any morning! So here’s not only to an easy breakfast idea, but to a new year filled with loads of health, happiness and of course as Mr. Food would say…lots of OOH IT’S SO GOOD!

MR. FOOD TEST KITCHEN: FRENCH ONION SOUP TUESDAY 01-01-13

1:46

If you resolved to eat lighter in the New Year… you won’t want to miss today’s surprisingly rich-tasting recipe it’s a definite keeper!

Happy New Year! So if you haven’t already made a New Year’s “resolution”... You’re probably thinking about it! Right? One of the “all-time biggies” is of course... To lose weight. Now, studies have proven that if we try to do this with extreme measures, we’ll be right back to our old habits… within weeks! And with January being “National Soup Month”, we couldn’t think of a better way to kick start the year than with a lighter version of our classic French onion soup– just watch… We sautéed a few onions in a touch of butter just ’til they’re golden. Cooking them like this, actually brings out their natural sweetness, and a little butter adds tons of flavor. Now we add in some beef broth…and sure that can be store bought or homemade…a bit of black pepper and get this… a little Test Kitchen tip… a cup of apple cider…Ya see, the cider actually adds a touch of sweetness, without any of the extra guilt! We’ll let that simmer before stirring in some parmesan cheese and a splash of red wine… and now since the parmesan is a stronger cheese… a little goes a long way! And to make this irresistible, right before serving it, toast a few slices of French bread with just a little reduced-fat Swiss cheese on top– And when we dish this flavor-packed classic up, topped with our cheesy bread, are we ever in for a treat, plus it’s hearty and satisfying enough to be, to be…to be a meal by itself… look, the recipe for our guilt-free, “French onion soup”, it’s online now… if only everything guilt-free tasted this good! So make a pot tonight and join me and the millions of others who share the same goal of looking down at the scale in a few weeks… and hopefully saying…OOH IT’S SO GOOD!!

MR. FOOD TEST KITCHEN: LEAN & MEAN PASTA SKILLET WEDNESDAY 01-02-13

1:34

The number one reason we can’t stick to our resolution to eat lighter? One word: taste! Well, we have a solution!

This week we’re talking about the resolutions to eat lighter, and it’s a given, that the reason many lighter recipes get passed by is they just lack flavor. But here in the Test Kitchen, we always make flavor a top priority, and to prove it – here’s a lean-as-can-be skillet meal that’s jam-packed with so much good taste...you’ll never even realize that it’s good for you! Just watch! We cook up some whole grain angel hair pasta according the package directions, now, while that cooks, in a bit of olive oil, we sauté some Italian turkey sausage that we removed from the casing, along with some minced garlic and a yellow pepper that we cut into chunks… now make sure you stir it occasionally, so the sausage breaks up… once it’s browned, we’ll add in a can of diced tomatoes, juice and all. Talk about a hearty, flavorful “good for us” sauce!! I mean, the turkey sausage is low in fat, the olive oil, garlic and pepper are very heart-healthy and our tomatoes are packed with lycopene –which has also been linked to fighting cancer! After it simmers down for a bit, we sprinkle on a bit of fresh basil to give it that fresh-from-the-garden taste. And when we dish this flavor-packed sauce over our pasta, are we ever in for a treat… best part, it sticks to our ribs, not our waistlines! Maybe shake on some parmesan for even more flavor. Look, the recipe for “Lean & Mean Pasta Skillet” is online now for a quick weeknight meal... That doesn’t break our New Year’s resolutions, ‘cause what this lacks in calories and fat… it sure makes up for in flavor… and that’s the key for keeping our resolution on track… it’s also the key to all the OOH IT’S SO GOOD!!

MR. FOOD TEST KITCHEN: BALSAMIC PORK CHOPS THURSDAY 01-03-13

1:44

They’re one of our favorite secret weapons in the Test Kitchen, and we’re sharing a load of tasty ideas for ’em. Vinegars… you’ll see!

As we continue our journey to eat healthier in the new year, our attention today turns to one of the test kitchen’s secret weapons…vinegar! Now growing up, most of us had one or two varieties at home, for me it was plain white or a red wine vinegar. And today, the options and all we can do with them, seems endless! Of course they add a special spark to our salad dressings and our deli salads… And did you know, if we add a splash of vinegar to our water when we’re making hard boiled eggs, the eggs won’t crack?… A shake or two of rice or apple cider vinegar makes “steamed veggies” simply come to life– And if we add just a bit to our roasts or ribs while we Cook ‘em, it breaks down the fibers making them “as tender as can be” And sure the list could go on and on, but one of my favorite new ways of using vinegar is After browning a few pork chops that we sprinkled with some lemon pepper seasoning, we’re gonna remove them from the skillet and in that same pan, add in… get this, about a half a cup of balsamic vinegar, some chicken broth, and a little bit of brown sugar…we’ll let that simmer, stirring it to loosen any flavor bits from the bottom …that’s what’s the fancy chefs called “deglazing”, and once it reduces, pour this somewhat tangy, somewhat oaky, flavored sauce over our pork chops… and let me tell ya… your taste buds are gonna do a happy dance. Look, the easy recipe for “Balsamic Pork Chops” is online now… so do yourself a favor, pick up a selection of vinegars the next time you’re at the market, and try adding them to your old standbys… why you ask? They’re fat free, they’re low in calories and they’re packed with flavor… in other words…they’re OOH IT’S SO GOOD!!

MR. FOOD TEST KITCHEN: FAMOUS HOTEL CHOCOLATE CHIP COOKIES FRIDAY 01-04-13

1:34

We’re sharing the secret to some of the best chocolate chip cookies you’ll ever make...just like the one from that “hotel”! Join us!

Howard: Okay, I’ll admit it…I’m kind of glad the holidays are over! Look, I’m no scrooge, but after traveling so much with our book tour, and staying in so many hotels after hotel, it’s so nice to be home and back here in the test kitchen with all of you! Well there are a few things that I’ll miss, the fun we had and, those warm chocolate cookies that some hotels served us when we checked in… Every time we had one… we tried to figure out what made ‘em so amazing… and the whole Test Kitchen team promised each other that as soon as we got back we would try to replicate them…and we did. We started by placing some rolled oats in a food processor, and pulsed it until the oats were really fine, then we added that to our dry ingredients. Now here’s what really puts them over the top…. A bit of cinnamon …it gave us that “holy cow I can’t believe how good these are” flavor… we were looking for! We combine this with what I call our base ingredients; you know… butter, white and brown sugar, vanilla, eggs… And once that’s all mixed together, sir in some chocolate chips… a few chopped walnuts, and roll ‘em into balls before baking ‘em. Takes minutes! I have to warn you though…the aroma of these baking are gonna attract everyone in the house, maybe even a few of the neighbors… Look, the recipe for our brand new “Hotel Chocolate Chip Cookies” is online now.... And yup, these taste like the real deal...Patty: you know they really do Howard: thanks to you…’cause when these come out of the oven…what do you think everyone will be saying? Patty: “OOH IT'S SO GOOD!!

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