Mr. Food's Restaurant Favorites

Mr. Food's Restaurant Favorites

by Art Ginsburg, Art Ginsburg
     
 
Have you ever wished you could enjoy your favorite restaurant dishes in the comfort and privacy of your own home-without ordering takeout? Well, if you have, then this cookbook is made to order!

In Mr. Food.'s Restaurant Favorites, Mr. Food shares the secrets behind restaurant-style meals, only his versions are missing the fuss—and the expense!

Overview

Have you ever wished you could enjoy your favorite restaurant dishes in the comfort and privacy of your own home-without ordering takeout? Well, if you have, then this cookbook is made to order!

In Mr. Food.'s Restaurant Favorites, Mr. Food shares the secrets behind restaurant-style meals, only his versions are missing the fuss—and the expense! In Mr. Food's proven quick-and-easy style, this latest cookbook includes recipes as varied and delicious as Wonton Soup, Spinach Salad with Hot Bacon Dressing, and French Double Dip. You might think dishes like Stuffed Pork Chops, Potatoes Lyonnaise, and Crhme Brulie are way too fancy to re-create on your own, but Mr. Food lays them out for us with his trademark simplicity—along with 125 other sensational recipes!

Now you can treat yourself to a terrific meal at your favorite eatery, and never even leave your own kitchen! Mr. Food offers page after page of ways to indulge yourself, and oh, yes—there's no tipping required!Have you ever wished you could enjoy your favorite restaurant dishes in the comfort and privacy of your own home-without ordering takeout? Well, if you have, then this cookbook is made to order!

In Mr. Food.'s Restaurant Favorites, Mr. Food shares the secrets behind restaurant-style meals, only his versions are missing the fuss—and the expense! In Mr. Food's proven quick-and-easy style, this latest cookbook includes recipes as varied and delicious as Wonton Soup, Spinach Salad with Hot Bacon Dressing, and French Double Dip. You might think dishes like Stuffed Pork Chops, Potatoes Lyonnaise, and Crhme Brulie are way too fancy to re-create on your own, but Mr. Food laysthem out for us with his trademark simplicity—along with 125 other sensational recipes!

Now you can treat yourself to a terrific meal at your favorite eatery, and never even leave your own kitchen! Mr. Food offers page after page of ways to indulge yourself, and oh, yes—there's no tipping required!

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.

Product Details

ISBN-13:
9780688156800
Publisher:
HarperCollins Publishers
Publication date:
12/28/1999
Edition description:
1 ED
Pages:
224
Product dimensions:
6.41(w) x 9.58(h) x 0.83(d)

Read an Excerpt

Golden Stuffed Mushrooms

In my travels I've had occasion to taste many versions of stuffed mushrooms, many of them more than a bit unusual! So when I tried these in a small restaurant in the Midwest, I asked. okay, I beggedthe chef for his secret. It's the corn bread stuffing that puts these mushrooms in a class by themselves.

1 pound large fresh mushrooms
2 tablespoons butter
1/2 cup corn bread stuffing
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Preheat the oven to 375(degreesF). Gently clean the mushrooms by wiping them with a damp paper towel. Remove the stems from 1 pound of the mushrooms; set aside the caps. Finely chop the stems and the remaining 1 pound whole mushrooms. Melt the butter in a large skillet over medium heat. Add the chopped mushrooms and cook for 4 to 5 minutes, or until tender. Remove from the heat and add the stuffing, onion powder, salt, and pepper; mix well. Using a teaspoon, stuff the mushroom caps with the stuffing mixture. Place on an ungreased rimmed baking sheet. Sprinkle with the paprika and bake for 10 to 12 minutes, or until heated through. Serve immediately.

Chinese Spareribs

Most people have sampled these tiny delicacies on a pupu platter but haven't tried to recreate them in our own kitchens. If that sounds like you, then now's the time to try, cause it's easier than you might think. Instead of hanging the ribs while they roast, like the Chinese restaurants do, we'll cook them in the oven for a taste that's almost as rich. We're on our way to enjoying homemade pupu platters!

2 cans (10= ounceseach) condensed beef broth
1/2 cup ketchup
1/2 cup honey
1/2 cup soy sauce
8 garlic cloves, minced
1/2 teaspoon red food color (see Tip)
2 teaspoons salt
4 pounds pork spare ribs

In a 9" x 13" baking dish, combine all the ingredients except the ribs; mix well. Add the ribs, turning to coat well with the marinade. Cover and chill for at least 4 hours, or overnight, turning occasionally. Preheat the oven to 450(degrees F). Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet; reserve the marinade for basting. Bake for 15 minutes, then reduce the heat to 350(degrees-F). and bake for 1 to 1 1/2 hours, or until the ribs are render and the glaze is crispy, basting occasionally with the reserved marinade. Cut into individual ribs and serve.

Jumbo Shrimp Cocktail

I recently had one of the best shrimp cocktails ever Each shrimp was so firm and full of flavor that I just had to ask the chef for his secret. He whispered to me that he adds a splash of lemon juice to the water when its boiling arid that he keeps the shrimp firm by draining but never rinsing them after boiling. Try it for yourself!

8 cups (2 quarts) water
1 small onion, chopped
1 rib celery, chopped
3 tablespoons fresh lemon juice, divided
1 pounds large or jumbo shrimp, peeled, with rails left on, and deveined
1 cup ketchup
3 tablespoons prepared white horseradish, drained
2 tablespoons tomato paste

In a soup pot, bring the water, onion, celery, and 2 tablespoons lemon juice to a boil over high hear. Add the shrimp and cook for 2 to 3 minutes, or until the shrimp are pink and cooked through. Drain and chill for at least 2 hours. Meanwhile, in a medium bowl, combine the ketchup, horseradish, tomato paste, and the remaining 1 tablespoon lemon juice; mix well. Cover and chill until ready to serve. Serve the shrimp with the cocktail sauce.

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