Mr. Food - Fun Kitchen Tips

Mr. Food - Fun Kitchen Tips

by Art Ginsburg
     
 

Over the years, with his thousands of quick and easy, no-nonsense recipes, Mr. Food has shown how easy it is to prepare fun food for ourselves and our families. Now he shares his favorite kitchen tips and shortcuts, from how to make the perfect hard-boiled egg to making easy garnishes. See more details below

Overview

Over the years, with his thousands of quick and easy, no-nonsense recipes, Mr. Food has shown how easy it is to prepare fun food for ourselves and our families. Now he shares his favorite kitchen tips and shortcuts, from how to make the perfect hard-boiled egg to making easy garnishes.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Mr. Food's culinary tricks and time savers, ranging from safe food storage to efficient refrigerator operation and including short-cut recipes (Fruit Trifle made with instant pudding and canned fruit; Quick and Easy Pizza, on English muffins), are mostly suited to novices. Some hints come with a caveat: suggesting that cooks protectively coat their hands with oil when handling hot peppers, Ginsburg must then warn them to be careful when chopping the peppers with a knife. Most of the advice here is, however, safety-minded and solid-if familiar. Some tips are stellar, e.g., the suggestion to freeze leftover coffee in ice cube trays for use in iced coffee or to cool down a cup of too-hot brew. (July)

Product Details

ISBN-13:
9780688137106
Publisher:
HarperCollins Publishers
Publication date:
07/28/1995
Edition description:
1st ed
Pages:
224
Product dimensions:
6.37(w) x 9.57(h) x 0.80(d)

Read an Excerpt

Macaroni and Cheese Pie

Here's a recipe that really works well without precooked pasta. No one will ever know you skipped that step...and you'll wonder why you've wasted all that time up till now!

2 cups (8 ounces) shredded Cheddar cheese, divided
1 cup uncooked elbow macaroni
4 eggs
1/8 teaspoon dry mustard
2 1/4 cups milk
1/2 cup biscuit baking mix
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 400 degrees F. Grease a 10-inch pie plate. In a medium-sized bowl, combine 1 3/4 cups cheese and the macaroni; sprinkle into the pie plate. Place the remaining ingredients, exceptthe remaining 1/4 cup cheese, in a blender jar and beat until smooth for about 15 seconds on high speed (or for 1 minute in a large bowl with a hand beater). Pour into the pie plate. Bake for about 40 minutes, or until a knife inserted in the center comes out clean. Sprinkle with the remaining 1/4 cup cheese. Bake for another 1 to 2 minutes, until the cheese is melted. Cool for 10 minutes, then cut into wedges.

6 to 8 servings


Fruity Marinated Chicken Breasts

They say when life gives us lemons we should make lemonade. So I guess that means when life gives us fruit juice, we should give it another life -- and here's an easy way that you'll really enjoy!

1/2 cup pineapple juice from a 20-ounce can of pineapple (any style)
1/4 cup Italian dressing
4 skinless and boneless chicken breast halves (1 to 1 1/4 pounds)

In a medium-sized bowl, combine the pineapple juice and Italian dressing. Place the chicken in the mixture, cover, and marinate in the refrigerator for 2 to 3 hours or overnight. Preheat the barbecue grill to medium-high. Remove the chicken from the marinade, discarding any excess marinade. Place the chicken halves on the rack about 6 inches from the heat for 12 to 18 minutes, turning occasionally, or until the chicken is cooked through and no pink remains.

4 servings

Note: This will also work well with French dressing instead of Italian. And if you want to broil the chicken instead of grilling it, that'll work, too (and for the same amount of cooking time).

Mr. Food-Fun Kitchen Tips. Copyright � by Art Ginsburg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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