Mr. Food Cks Like Mama by Art Ginsburg, Hardcover | Barnes & Noble
Mr. Food Cks Like Mama

Mr. Food Cks Like Mama

by 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.

Overview

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.

Editorial Reviews

Barbara Jacobs
It's punctuated with corny cliches and exclamation points. Purists will no doubt scoff at the liberal use of mixes and cans and instant packages. But Mr. Food, aka television personality Art Ginsburg, will appeal to millions of two-income couples, singles, and other demographic groups who yearn for old-fashioned meals but have no time to cook. To become a kitchen hero, he explains, simply requires a knowledge of shortcuts; the more than 250 recipes rely on convenience items such as instant mashed-potato flakes, frozen broccoli, canned tomatoes, and the like. His dump cake, for example, includes cherry pie filling, canned crushed pineapple, and yellow cake mix. Plus, most of the long-simmering favorites are condensed here for minimum fuss and maximum enjoyment: bearnaise sauce, egg drop soup, tandoori chicken, salisbury steak, spanish rice, crispy onion rings, blueberry muffins, and lemon mousse.

Product Details

ISBN-13:
9780688111274
Publisher:
HarperCollins Publishers
Publication date:
10/21/1992
Pages:
308
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

about 12 servings

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

Sauce

1 1/2 cups mild barbecue sauce
1/2 cup Burgundy wine
1/2 cupwater
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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