MR. FOOD® SHOW TITLE SHOWTITLE DATE



|MR. FOOD® SHOW: ASIAN CHICKEN WRAPS monday 03-19-12 |

|1:47 |

This east meets west main dish wrap is sure to win you loads of tasty compliments! Wait’ll ya see what a cinch it is too!

The best way to break out of a mealtime rut is to pick one of your families favorite foods and give it a make-over? Well, today, we’re taking the very popular wrap, and doing just that! And don’t worry all the amounts are online! In a bowl, we combine some sweet and sour sauce, a Thai-style spicy chili sauce and a pinch of salt, and set it aside. And yes, we can find both of these sauces right in the ethnic section of our markets. Now in a skillet in a bit of olive oil we sauté a bag of coleslaw mix for about 2 to 3 minutes just until it begins to wilt. Remove it from the heat, stir in some diced cooked chicken and about half of our flavor-packed sauce...give it a good mix, place some of that mixture onto the center of four spinach-flavored tortilla wraps. Now, here’s our Test Kitchen secret for rolling up the perfect wrap. Simply fold up the bottom of the wrap over the mixture like this, fold the left side over, then fold the right side over, and roll it up and place ‘em seam side down in a baking pan. It’s so easy! Works like a charm! Then we just bake ‘em off to heat through and through! That’s it! When we serve these warm “no chopsticks required” tangy wraps with the taste thrill contrast of the crunchy slaw, you’ve got an east meets west taste excitement!! Look, the recipe for my can’t get enough

of ‘em “Asian Chicken Wraps” along with my “Easy Wonton Soup” is online now for breaking out of that mealtime rut, with a meal that’s sure to earn you a load of brand new compliments, for a brand new "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CRABMEAT STUFFED SALMON TUESDAY 03-20-12 |

|1:42 |

Today’s heart-healthy recipe may look and taste company fancy but it’s so easy we can make it anytime! Join us and see!

It’s the first day of spring so as the days get longer, we’ll want to enjoy ‘em and spend less time in the kitchen...and this easy heart-healthy main dish can be on the table in no time! And probably have everyone wondering if company is coming, ‘cause it’s that special! Watch! In a bowl, we start by making a stuffing by mixing together some imitation crab meat that we flaked, (or, we can use the real thing – if our budgets allow – or there’s a sale) and to that we add some Italian bread crumbs, a few spices and a bit of melted butter. Give that a good mix and set that aside while we cut a slit... Like this... Lengthwise... ¾ of the way through a few salmon fillets. You see it sort of creates a pocket that we can stuff.... And after placing the salmon on a baking sheet all we do is spoon our crabmeat stuffing into each slit, like this. Easy enough, huh? In just 15 to 20 minutes these’ll bake off easily to perfection! Mmm... Just look at that! Now imagine sitting down to a plate of this eye-catching stuffed salmon, teamed with some “fresh as spring” steamed asparagus and carrots! Talk about colorful and tasty! Boy oh boy oh boy! Yes!!! The recipe for “Crabmeat Stuffed Salmon” is online now, so enjoy these longer spring days, and when you get home hungry; you’ll know that this hit-maker can be on the table quick as a wink, and also quick as a wink? The immediate “OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: GARDEN SPANISH RICE Wednesday 03-21-12 |

|1:40 |

Where in the world is Spanish rice from? Today, we’ll share the answer and a hearty main dish recipe perfect for spring! Join us!

Spring is in the air and we’re looking forward to switching gears and using our ovens less and our stove tops more, and while my Test Kitchen team and i were brainstorming about some super recipes to fit the season, we stumbled upon a favorite south of the border style go-along, that we heartied up as a super main dish! Watch! In a soup pot, we brown some ground beef along with a chopped onion just until the onion is tender.... Okay, after we carefully drain off the fat we add in some canned stewed tomatoes (juice and all,) some water, rice, and our secret blend of seasonings (and yes, they’re online along with all the recipe amounts.) After bringing it to a boil, we turn down the heat and let it simmer covered for about 10 minutes. Okay, we add in some chunked up zucchini (that’ll give it a garden fresh taste) and in no time when the rice and zucchini are tender, it’s done! And although this dish is called Spanish rice, a little trivia, is that it’s not even from Spain, but actually a very popular dish from Mexico and the southwestern U.S.... And when you call ‘em to the table to chow down on a plateful of this “keep the kitchen cool” one pot, what a fiesta for your taste buds! Look, the recipe for “Garden Spanish Rice” is online now, perfect for those hearty spring appetites. Which calls for lots of flavor that delivers lots of aye qué bueno...that’s the Spanish way of saying “OOH IT'S SO GOOD!!”

|MR. FOOD® SHOW: SUN-DRIED TOMATO BRUSCHETTA THURSDAY 03-22-12 |

|1:52 |

Want to add some rich taste and color to your cooking? Sun-dried tomatoes just might do the trick!

Sun-dried tomatoes are fast becoming one of the trendiest tomatoes not only on restaurant menus but in our markets! We can find them dehydrated in packages or bottled and packed in olive oil to add to our recipes. They’re everywhere! So just what is a sun-dried tomato? Basically, they’re fresh ripe tomatoes which are laid out on racks across sun-drenched fields like these to remove most of the water content; it acts like a big dehydrator. And the results? About 5 pounds of tomatoes will dry down to just one quarter pound of sun-dried tomatoes! Now, just like fresh tomatoes, sun-dried have all the same nutritional and healthy benefits, like lycopene and antioxidants, and yes, they’re low in fat and calories, so they’re perfect for lots of our recipes like this easy one I know you’re going to want to try. Watch: We cut a French bread or any crusty bread in half lengthwise and place it cut-side up on a baking sheet, evenly spread on some bottled pesto sauce, top that off with a sprinkling of shredded mozzarella, some sliced black olives and some oil-packed sun-dried tomatoes that have been drained and cut into thin strips. After baking that off for just a few minutes, we’ve got an Italian-style bruschetta! Talk about a crowd-pleasing appetizer or anytime snack! Wow! This is it! The recipe for “Sun-Dried Tomato Bruschetta,” along with some bonus recipes, is online now for enjoying the rich taste and healthy benefits that these gifts from nature bring! You’ll see that the taste of sunshine will have everyone saying "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: HOMEMADE PEANUT BUTTER CUPS FRIDAY 03-23-12 |

|1:24 |

Homemade candy is a cinch with our Test Kitchen’s easy secret recipe. Don’t miss this to-die-for favorite!

Mr. Food: I decided to do today’s recipe from our Test Kitchen when I saw we’re making homemade peanut butter cups! Howard: Ya know, it’s one of those copycat recipes that seems impossible to make... Mr. Food: But, it’s really so easy, show them how easy Howard: Well over here, Patty really did a great job with these; and let me tell you, for awhile, I thought we would never get ‘em right, but we did! And they’re way better than store-bought! I just made a filling by creaming together some peanut butter, confectioners’ sugar and butter; and when it looks like this, it’s done! Now over here Patty melted some milk chocolate chips with a bit of shortening and is spooning it on the bottom and sides of cupcake liners. After they firm up in the fridge, we fill each one with the peanut butter mixture before spooning on more melted chocolate making sure all the peanut butter filling is completely covered … We’ll let ‘em chill up in the fridge... For an hour or so...and they’re ready to dig in to! Mr. Food: Just look at that creamy-rich filling surrounded in chocolate… talk about decadent [pause] Yes, the recipe for our “Homemade Peanut Butter Cups” is online now...perfect for satisfying any sweet craving, anytime.. Howard: They’re also great as edible gifts! Mr. Food: they sure are.... But anyway at all, you can’t miss, ‘cause one bite is all they’ll need, and you’ll get the raves… "OOH IT'S SO GOOD!!

|MR. FOOD® SHOW: BOWLING ALLEY MONDAY 03-26-12 |

|PART ONE OF TWO/TEN PIN BURGERS 1:29 |

Strike up some tasty fun, even if you don’t have a lot of time to spare, with our bowling alley favorites!

Today we’re out of the kitchen and here at the bowling alley. I mean, who doesn’t love bowling – for the exercise, for the socializing and, yeah, of course, for the food. And today we’re going to see if we can, pardon the pun, pin down some of the favorites to chow down on while playing. Sure, there’s the old standby pizza and wings. But today we’re finding a lot more specialty foods: everything from sushi and healthy salads to one of my favorites, which has to be the mile-high gourmet burgers. So let me share a tasty but easy one that we can not only enjoy at a bowling alley, but at home too. Watch: We combine ground beef with some ranch dressing and tortilla chips that we easily crushed up in a resealable bag. We added a bit of salt and pepper. Now, we form them into patties and we cook them on our grill or a skillet for about 10 minutes per side. Top each one with a slice of jalapeno cheese and, after the cheese melts, the burgers go on the buns and some sliced tomatoes and caramelized onions go on top of that! Mmm! doesn’t that look good? Well, the recipe for what I’ll call my “Ten Pin Burgers” is online now, along with a few of my other favorite burgers, for a fast meal that’ll be in a league of its own! And tomorrow, I’ll be sharing the perfect burger go-alongs, onion rings. You know, to get a double "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: BOWLING ALLEY TUESDAY 03-27-12 |

|PART TWO OF TWO/SWEET ’N’ HOT ONION RINGS 1:27 |

Want to bowl your gang over with the best onion rings ever? We’ve got the game plan that should be right up your alley! Join us and see!

Yesterday, I was out of the kitchen and tried my hand at bowling. Let me tell you, I was more than a little rusty. But as each frame passed, I got better and really scored when it came to the food. Well, today I came back to see if I can not only beat yesterday’s score on the lanes, but strike it right at the snack bar with their sweet & spicy onion rings that remind me of a recipe that’s so good, you can make it anytime at home! Watch: In a bowl, we make a batter by combining some flour, cornstarch, sugar, baking powder, ground red pepper and salt. Then we whisk in a couple cups of club soda. You see, the bubbles in the club soda make the batter light and airy! Now we dip some rings of raw sweet onion into the batter, and brown them in some hot oil until they’re golden, and they’re ready to enjoy because, you see, the sweetness of the onions and the bit of heat from the ground red pepper in the crispy coating makes for a super combo that bowls everyone over every time! The recipe for

“Sweet ’n’ Hot Onion Rings” is online now for some bowling alley fare that’ll make you want to head to the lanes to enjoy the game and all the tasty fun! You never know what you’ll find to eat at the bowling alley, but one thing’s for sure, you’ll always find a good-tasting good time. Hey, a strike between a shot like that and these onion rings..."OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: FUZZY NAVEL PARTY MOLD WEDNESDAY 03-28-12 |

|1:31 |

The fruit tastes of a popular mixed drink make today’s family friendly dessert a real crowd-pleaser!

Ya know, with all the spring and summer parties and picnics coming up, we’re always looking for a rave-getting dessert – well... Ever hear of the fuzzy navel cocktail? That gets its name from the flavor combo of fuzzy peaches and navel oranges? Okay...watch what we did with that –In a blender or food processor we whirl together some sour cream along with a couple cans of peaches that we drained. (oh, make sure you reserve the liquid, ‘cause we’ll use that in a second) okay, when it’s nice and smooth. We add this to some orange-flavored gelatin that we dissolved with boiling water, and our drained canned peach juice! And when that’s well mixed all we do is pour it into a mold or large serving bowl and pop it in the fridge to firm up. And a couple of tips about molds, my Test Kitchen discovered that if we use plastic ones with removable lids, like here, un-molding them is a breeze! Or even easier, I think, is just serve it up in a glass bowl! Either way, maybe fancy it up with a few fresh raspberries and it’s ready to serve, tasting like fresh peaches and oranges in a creamy, smooth summery dessert! Believe me you’re gonna want the recipe for “Fuzzy Navel Party Mold” that’s online now, ’cause it’s super for any weeknight dessert, or any of your spring parties... Or bring it to a summer picnic, and just wait and see how much you’re gonna get of "OOH IT'S SO GOOD!!

|MR. FOOD® SHOW: HONEY POPPY SEED DRESSING THURSDAY 03-29-12 |

|1:28 |

Want to be a homemade hero? We’ll have you dressing up your everyday salad with a one-of-a-kind dressing!

When we’re busy, we always look for shortcuts, sometimes never realizing that homemade can be a quick solution, too, with the plus that we know exactly what ingredients are going into our food, and everything is made fresh, and being able to cater to our gang’s taste buds. And what’s a perfect match is that, when we toss together a fresh salad, we’d want to do likewise with the dressing, and we can! Watch: Using any brands, in a bowl, we whisk together 3/4 cup mayo, 1/3 cup honey, 2 tablespoons each of poppy seeds and yellow mustard, and a bit of salt and pepper. That’s it! We did it ourselves in minutes, and it’s ready to enjoy right away, or store it covered in the fridge for later today or tomorrow. And, sure, if we don’t have yellow mustard on hand, we can vary it by using Dijon mustard. The same for the seasonings: add more or less, depending on how your gang likes it. Now, we sure can’t do that with store-bought, can we? And when we drizzle this fresh over any of our mixed greens or main-dish salads, or add it as a tangy topper to our fruit salads, any way at all, it’s homemade, fresh and rich-tasting! For the easy-as-can-be recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Honey Poppy Seed Dressing,” to me, Mr. Food, here at the station, for a homestyle “I made it myself” version that’s always welcome, always appreciated and always "OOH IT'S SO GOOD!! ®"

|MR. FOOD® SHOW: CHOCOLATE SOUR CREAM CAKE FRIDAY 03-30-12 |

|1:41 |

What’s the secret to a rich and moist chocolate cake? We’ve got a trick up our sleeve to share!

There’s nothing more intriguing than a homemade recipe with a secret ingredient, you know, the kind that has everyone guessing at the table and finally asking you how you did it! Well, today we’re going to share an easy trick with you for a to-die-for cake, so you can enjoy that reaction! Watch...and any brands are fine! In a bowl, we combine some flour, sugar, baking cocoa, baking soda, salt, an egg and our secret ingredient? Some sour cream! Give it a good mix until it’s a smooth batter. Yup, for baking, sour cream adds a moist, richness and tang that’s the tops!!! Okay, we pour the mixture into a sprayed 8-inch baking dish. Level it out, and bake it off until it passes the toothpick test. When it cools, we can cut it into squares to enjoy just as is or, we can top’em off with confectioners’ sugar and some whipped cream. We even have a quick secret “Sour Cream Frosting” recipe if you want double the decadence! Either way... Betcha’ this is one secret you’ll be glad to share...well, you’ll be the expert! Look, the recipe for “Chocolate Sour Cream Cake” plus that secret frosting is online now, and ya better get ready for the reaction and the raves....’cause for company or any time at all every rich, moist forkful is practically shouting "OOH IT'S SO GOOD!!

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