Mr. Food Cks Like Mamaby Art Ginsburg
Our Mamas and Grandmas worked for hours to prepare the foods that we love to remember. Today we don't have that much time, but we can still relive those tastes. TV's colorful Mr. Food lives today's busy life-style, too, so he's come up with over 250 new and exciting recipes from his popular TV show to re-create those tastes, without all the old-time work.
Our Mamas and Grandmas worked for hours to prepare the foods that we love to remember. Today we don't have that much time, but we can still relive those tastes. TV's colorful Mr. Food lives today's busy life-style, too, so he's come up with over 250 new and exciting recipes from his popular TV show to re-create those tastes, without all the old-time work. Following the success of his last book, The Mr. Food Cookbook, Mr. Food Cooks Like Mama is about making new memories with today's popular foods, along with remebering the flavors from Mama's kitchen. He uses all easy-to-get, readily availble items to make it so much easier to say Ooh it's so Good!!
Author Biography: Art Ginsburg has been appearing as Mr. Food for more than fifteen years, and his show is the largest food news insert in the nation, seen in more than four hundred cities. He has sold almost two million of his Mr. Food cookbooks. A native of Troy, New York, he now resides in South Florida, where he produces his syndicated television show.
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 6.36(w) x 9.58(h) x 1.19(d)
Read an Excerpt
Mustard-Topped Turkey Cutlets
2 to 3 servings
I guarantee this'll be a treat you'll want to repeat and repeat. The reason?? Easy turkey and plenty of easy seasonings. (The Pilgrims never had it so good!!!)
4 to 5 turkey breast cutlets (about 1 pound)
2 teaspoons vegetable or olive oil
1/4 cup mayonnaise
3 tablespoons seasoned bread crumbs
2 tablespoons dry white wine
1 tablespoon prepared mustard
1/4 teaspoon sugar
Preheat oven to broil. Brush turkey cutlets with the oil on both sides. In a small bowl, combine mayonnaise, bread crumbs, wine, mustard, and sugar; set aside. Place turkey on broiling pan; broil 6 inches from heat source for about 3 minutes on each side, until done and no pink remains. Spread mustard mixture over turkey; broil for 1 1/2 to 2 minutes more or until topping is hot and golden brown.
Vegetable Cheese Bake
This is the perfect way to enjoy your veggies crunchy but still with those long-cooked-tasting juices. It's so cheesy-rich and mellow.
1/4 cup vegetable oil
2 medium-sized baking potatoes, peeled and cubed
1 medium-sized zucchini, cut into 1/4-inch slices (about 4 cups)
1 large onion, quartered and cut into 1/2-inch pieces
2 medium-sized green bell peppers, cut into 1/2-inch slices
1/2 pound mushrooms, cut into 1/2-inch slices (about 3 1/2 cups)
3 garlic cloves, minced
4 cups (16 ounces) shredded mozzarella cheese for topping
1 1/2 cups mild barbecue sauce
1/2 cup Burgundy wine
1 teaspoon dried thyme
1/4 teaspoon black pepper
In a large skillet, heat oil until moderately hot; sauté potatoes, zucchini, onion, green peppers, mushrooms, and garlic for 3 to 5 minutes; set aside. In a large saucepan, combine all sauce ingredients and simmer for 10 minutes. Add sautéed vegetables to sauce and simmer for another 10 minutes; keep warm. Preheat oven to 350 F. Spoon vegetable/sauce mixture into a 9" x 13" glass baking dish and sprinkle with mozzarella cheese. Bake for 15 to 20 minutes or until cheese is bubbly and lightly golden.
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