sugar, red onion. we will love it. that eat up with everything their fries everything. it has been the same for 65 years, you're hot sauce and french fries. we stepped outside the box little bit and now we have chicken tenders, which is a big hit also. along with we are not serving -- daily. our denny area, we can see when hundred 25 we will here we can get you in and make you comfortable. we are open seven days a week from 11-9. we do an awful lot of graduatio parties and weddings. you cannot have a wedding in th barbecue is chicken. we are a tradition, a family tradition longevity that goes way back to great green. >> it is just such a wonderful tradition. >> state for more of a road tri after the break. our children, they look up to us. what we value, how we treat others. and now they're looking to see what kind of leaders we choose. who we'll entrust our country and their future to. will it be the one respected around the world, or the one who frightens our allies and emboldens our enemies? we face, or the one who is unprepared for them? a steady hand? or a loose ca

a big red onions are in order a half a pound of goat cheese and prosciutto would be nice. fifteen ?- 17 minutes later pizza time. that is a wrap for today's hollywood.zz >> scrumptious there. looks amazing. tomorrow so we are off to some of the best views in northeast ohio. even a few hidden gems. the post a lot of places i've not seen right ohio. i love with usn and i discovered the town then. a little tiny townwn two and half hours in cleveland that is a small town known for its new england character with the time and bedr and breakfast in there with the candy stores it is just a great little town. look at it.ow >> it is so adorable it is one of those great spots. had a great time. i did great day, everybody. see you dr. oz: the photo that shocked the world. a 4-year-old in the back seat of a car with two adults in the front passed out due to a heroin overdose. what happened to the boy in the back seat? in an "oz" exclusive, we find out. plus the racial divide in heroin addiction. lisa ling investigates that the color of determine whether you get rehab or go to jail, coming up nex

with all seasonal ingredients thedien recipe is on the website.site it's made with kale apples of red onions and peta as well.ll. one thing about ko i think we like to use it but sometimeseti it's intimidating from the cabbage family letting te let's it marinatengng and then n consume it. will put both of the recipe y is on our website fox8.com and on our print this page i know we throw a lot ofm our print th yoy computer t make them at home oue debate good cracks like aike healthy far bar so good. would it be bad if i hadheal to? in appropriate serving size. three is an appropriate. i would have to have your third. still ahead this morning. announced 2017 rockhall nominees. k at th [music playing] that's pearl jam just one of the band's nominated to the rock and roll hall of fame this morning as we announced earlier this hour. nominall hall ofame this also making the list in their first year of eligibility badd brains, depeche mode, electricpl light orchestra, jane'sectr addition, joan baez, journey, steppenwolf and the late rapperr a long list this year.ar. really long. we've got more. car

fresh pineapple, fresh bell peppers, red onion and cherry tomato. >> so bright and colorful too. >> perfect for fall. >> the glaze has the hard apple cider on it right? >> yup. brown sugar, a little soy. >> how are you supposed to eat a is there a rule? >> you can pick it up. >> kevin has mine already taken apart because i don't like wood in my food. >> molly has a thing against food. >> i'm going to taste one of the peppers this looks delicious. >> that pork is so good. >> it looks like -- >> wheat. >> is it moist too. a lot of times i feel like pork can get dry. >> mmm. >> i don't know about that word. >> is this on the menu? >> this is for the last week o october we're featuring this one. >> what is on for this week? >> this week we have smoked pork loin. it's like a cream sauce. >> okay so this is something people can look forward to a little later in the month? >> yes. >> yummy. this is good. you serve it up with a little white rice? >> yup. jasmine rice yeah. >> delicious. >> you got a new bar. >> yeah. >> a new bar. >> redid it all. what have people been saying about it? >> just open

. >> what is this, red onions, and, what we are doing here, it is in a taco.is a chocolate. >> it looks awesome. >> so what you are doing here. >> show us what we are doing over here. >> we decided to make one or two other. >> love it. >> so, pick any of the sides, you have pickled onions, jalapenos, goat cheese, bacon, honey blazed. what do you like. >> i think i want the goat cheese, i want the bacon and jalapeno do they go together. >> yes, they go all together. we put a little bit in here. little bit of bacon. then we are mixing it up. >> my friend back here is make something drinks. he has a mohit o, rum punch, and he has some other awesomeness and they also do rum flight. is what your favorite. >> my favorite, rum is one of the things you want to do because you can have all of the rum you want and you can have a little bit of a taste. you go over, that is the best flavor you have. >> this place is ridiculous and i'm happy to be here. then we do the quacamole with plantain chips. >> we cook them fresh every day. >> yes. >> and then we have three types, we

jonathan's mom nina makes a dish of jellyfish, shrimp and pork, tossed with mint, carrots, red onion. and mee kang, a rice noodle dish from central vietnam made with pork ribs, shrimp and chilies. very mixed up meal here. >> sylvia: yeah! >> anthony: awesome. lll did you speak english when you arrived here? >> sylvia: oh, not a word. i couldn't even say hi. so i learned it literally within a year. >> anthony: yup. >> sylvia: because i had to. by fifth grade, this one teacher miss spikes just made me feel like i was the smartest little thing in the whole world. she built up my confidence that i could do anything. >> jonathan: you know, we learned how to speak spanish first before we learned how to speak english. >> anthony: of course. so you came over in '78, did you say? >> jonathan: late '77. i was 10 years old. and we literally left on -- i wouldn't call it a boat, it was more like a raft. >> anthony: a raft. >> jonathan: there was a hole in the boat. we sat in water the entire time, just sitting soaked in water. they let us come here as refugees to the united states. we lived in t

it has smoked mozzarella on it, red peppers, red onions, our brisket and then we top it with onion straws. - [natalie] last but not least. - [jim] our pulled pork egg rolls. we sell a lot of these. it's pulled pork, coleslaw and then it comes with our southwest ranch dipping sauce. - [natalie] so i know your wife said-- - and we roll these every single day in the back. - every single day? how many do you go through? these must be a favorite. - oh you get two in an order. - wow. that's delicious. - [jim] those are good. - that's one of the favorites here? - yes, yes it is, for an appetizer, yeah. - so you went from being a shoe cobbler to doing this. where did that transition? how did this happen? - [jim] basically just starting out in my yard. i had a smoker at home. and it just kinda took off from there. - all i'm saying is that i'm so glad that guy asked you to do it as a favor for a party, because this stuff is delicious. so many reasons why you have to come out here. we are on bacon road. in painesville. smoke, come check him out. just bring the whole family. thank you. - [jim] thank

this is red onion this is lightly caramelized. you're going to add the corn th you don't have to, the recipe on-line at www.wisn.com does not have it grilled, if it does have it grilled and you don't have another time to grill it, don't grill it. i also grilled my garlic cloves. so again i'm bringing the grilled flavors to your palette. >> they cook in the pan, right? >> absolutely. so if you don't want to grill don't. let the caramelization happen in and a little bit of sea salt for chemical reaction. the salt releases the water. >> even one pan. >> everything in one man. absolutely. a few cranberries first. right now, so they release their water content and the other few will add layers. so my whole plan for the dish is for you guys at home to be responsible. and second when you are -- drooling think about the next segment. because we and make it amazing. >> and you left the cranberries whole. >> exactly. if you mush then they will be a paste. you leave them whole and let the heat do the magic. thema: all right. chef, thank you

. >> we will finish these were a marinated jalapeno in red onion garnish that gives it heat and acidity i tasted this. it is your turn to see what you missed on friday. >> real quickly here, how many different tacos do you have over there. >> we have eight different tacos on the menu. >> this is, goat what. >> goat swattero. >> yes. >> what is it. >> it is a preparation of goat that we get locally. >> not bad. >> with a lot of chile, garlic and. >> you will survive this. >> good to see you man. >> you will be fine. >> that is pork. >> grilled pork and red chile marinate. >> i went to high school with that. >> taste the shrimp. >> i will have onions on my breath. >> i have some strips for you. >> you know had we like to do have after the show. >> andrew, thanks for coming by. >> you have been opened for seven weeks. >> yes. >> what is the verdict. he taste them all the time. >> here's the thing with the word mole. >> keep chewing. >> in its rare form just printed out it is mole which sound horrible to eat but when you say mole. >> it makes it more fun. >> yes. >> it gives it a flare. >>

you can garnish it with -- i've got celery here, read onions -- red onions. >> work the magic here. >> what does this mean for the hospital, for the patients and their families? what does this mean? >> this is so important for the hospital. it is actually benefiting the emergency department. >> uh-huh. >> and just to give you an idea how important the department s the current building is built to service about 20,000 patients. and last year phoenix children saw 80,000 patients in that space. >> wow. >> they really need this building and this growth. so really great for phoenix children's hospital. but also great for everyone who shows up. eat great themed food and rock out. >> what do people need to do to get there? >> we should have the website. >> right there. pchrockout.com is where you can go to buy your tickets. go there to buy your tickets. if you enter in the promo card phx member, you will get $20 off the ticket price. >> you have to take advantage of that. >> yeah. >> come on. all right. perfect. thank you both so much for coming in. it's a greatest. obviously benefiting a gr

here i'm using some potatoes, mushrooms, broccoli, onions and red peppers but like i said, feel free to mix and match whatever you have in your fridge. after they're cut up we'll saut? them in a vegetable oil. then we season them with a little garlic few eggs and a bit of milk. once the veggies are tender, we stir be anything from swiss to say . feta. that's all there is to it, maybe serve it with all the what we call our, "lazy day breakfast," just go online, so you'll be armed with a breakfast that will not only fill ya up, l help ya clean out the fridge. i'm howard in the mr. food test kitchen, where today we're looking for a "more leisurely" way for you to say . "ooh it's vernon: i'm monica vernon, and i approve this message. congressman blum's smear campaign -- misleading and false. the truth -- monica vernon donated every pay raise to charity and helped build a homeless shelter for women and children, but multi-millionaire blum promised he'd take only half his salary. then in congress, blum broke his word and kept all the pay. and raise the retirement age. engulfs hundreds of a

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and then some onions and crushed red pepper. >> and we have folks downstairs getting ready to chow down on this. >> getting ready. >> a little bit of water goes in. that's goes to deglaze the pan and just get up all those good brown bits. let's add that sausage back in the pan, so same skillet. >> paper towel go in there too? >> no, not the paper towel, matt. some canned pumpkin and then some heavy cream. so stir that for me. this really thick, velvety, delicious sauce. a little salt and pepper. >> how long does this need to cook down? >> not very long at all, just like a minute or two and then take it off the heat. and then let's make our cheesy filling. so ricotta cheese. i've got the kale that i steamed and chopped up and you really need to squeeze all the moisture out of it. parmesan cheese and then we've got fresh sage, garlic powder, salt, pepper and a little nutmeg. the nutmeg really helps bring out the flavor of the greens. nd this? >> layer it up. >> sausage on the bottom? >> a little bit of sauce and i cooked the lasagna noodle for half the amount of time. >> because they're g

red top these was smoke blue cheese. will border top width of the things you might not think about. caramelize onions. there more gourmet getting yourself away from just american cheese. we want to melt that a little bit. caramelize onions pretty easy to do. let them cool down stick them in the freezer pull them out whenor you need them. and tenure just a little bit more than serfs living over stove. a little bit of dummy a fancy term for beef sauce what this really do will put all of the into having the french fries. where you picked that up. some stores have you can substitute any cheesy want. s i want the smoke blue cheese. put together a couple of days. we can pick up any source u letter you want and these are somey and they look so good to. this is perfect. what a great game dayt little recipe you can put together. look at the cute little a ticket big house cause a case people want to make this. new did one here for us. you never know. he might just come over and take them for you.t under the new day tab there you can make these wonderful sliders for game day t or any day of the week. thank you s

indians beat the red sox belting three homers in the 3rd inning including one nearly caught by the yellow mustard guy! indians win 5-4. please hold the onions. >>> the blue jays beat the rangers in game one of their series. hey, there's tulo! former rockies star troy tulowitzki had three hits including the first bases history. toronto wins 10-1. >>> still of the night comes from ontario, canada, where e visitors bench at niagra ice dogs game has a picture of ice dog babies on it in the still of the night. they also have another one that has little ballerinlegs with pink tutus on them. it's awesome. >> i love that idea. >> how long do yo still photographer waits all night long for them to line up. please 1 more inch over. got it. >> they have no idea what's going on. >>> cold here, but all of the focus weatherwise at least is on the east coast, especially florida, south carolina and georgia. danielle grant joins us from the weather center. >> i just wanted to show you guys this awesome shot, just gorgeous pictures out there up in the high country earlier this morning of all this and, of course, mother nature reminding us it's still fall up i

indians beat the red sox belting three homers in the 3rd inning including one nearly caught by the yellow mustard guy! indians win 5-4. please hold the onions. >>> the blue jays beat the rangers in game one of their series. hey, there's tulo! former rockies star troy tulowitzki had three hits including the first bases loaded triple in jays playoff history. toronto wins 10-1. >>> still of the night comes from ontario, canada, where the visitors bench at niagra ice dog babies on it in the still of the night. they also have another one that has little ballerinlegs with pink tutus on them. it's awesome. >> i love that idea. >> how long do you think the still photographer waits all night long for them to line up. please 1 more inch over. got it. >> they have no idea what's going on. >>> cold here, bu focus weatherwise at least is on the east coast, especially florida, south carolina and georgia. danielle grant joins us from the weather center. >> i just wanted to show you guys this awesome shot, just gorgeous pictures out there up in the high country earlier this morning of all this snowfall coming down in bailey and, of course, mother nature re

onion chicken teriyaki day. the $3.50 sub of the day >>> finally, in a race where many people feel there are no white hats, a new folk hero has emerged wearing a bright red sweater. here's abc's nick watt. >> reporter: after 90 minutes of an r-rated bar brawl -- >> you'd be in jail. >> grabbing their genitals. >> racist lie. >> reporter: sweet relief. >> what steps will your energy policy take? >> reporter: a knight in shining quarter-zip knitwear. suddenly he's ? oh kenneth bone you make us all feel less alone ? >> i am not sure why people have been calling me all day. >> reporter: you're a luke hug. i understand you were planning to wear an olive suit? >> when i went to get in my car to leave for the debate, i tore the seat out of the pants. >> reporter: many halloween costume plans torn up, redrawn. >> start growing your moustache now, fellows. ? kenneth bone take us away to a brand-new home ? >> i really tried to put a nice

onions, garlic, and chives — and any foods seasoned with them —can damage a dogs red blood cells, which can progress to anemia. macadamia nuts are also toxic for dogs and can lead to vomiting, fever, and muscle weakness. fatty foods, like fried chicken, can inflame a dogs pancreas. and xylitol , a low-calorie sweetener used in many pro cause a rapid spike in a dogs insulin levels. "just a few pieces of chewing gum that contain xylitol could lower small dogs blood sugar to dangerous levels." and like the glatzer family knew, grapes, along with raisins and dried currants, can be extremely toxic for dogs kidneys, even causing renal failure. thankfully, theo was just fine. sot: sam glatzner "hes part of our family. so i think probably from now on well just not have grapes." but not all dogs react to these toxic foods the same way. "small dogs larger ones. to keep your pooch totally safe, just stick with dog food." you might be wondering about toxic foods and cats. the fda says cats can have similar reactions as dogs, but they are pickier eaters and are usually less likely to ea

onions have been caramelizing for 10, 15 minutes. then you can go ahead, we're going to add a little kick of maple and some red pepper to take it up a notch. we'll have some nice spice. those get really nice and syrupy. these are like vegetables that are much more fun than like a steamed vegetable. >> they're sweet. >> this is really good. the caramelized makes it. >> good. >> i mean it is proof that you everyone will enjoy. >> you'll basically put that in the food processor and puree it. >> we give it a couple pulses. i like to keep it a little bit chunky so it has some texture. we can each make one. >> this is the best thing i've ever had. >> on the side, we have roasted cauliflower. it is spectacular, whole roasted cauliflow cauliflower. >> it has lemon and maple. i' mint. this is great for like game day, for a dinner party. super easy. no dairy. all vegan. >> this sunday, on "sunday night football," when you watch the giants taking on the packers. we also want to give a shout out to one of our food club members. shannon emery from battleground, washington, made this dish of for these recipes, go to today.com/food. >>> coming up

red ingredients. >> there's italian sausage, parmesan cheese, mozzarella cheese, pumpkin, kale, mushrooms, onions, garlic. brown the sausage. this takes seven or eight minutes. then put it on a paper towel to drain. that just gets out some of the extra grease. and then into the same skillet, if you'll put my olive oil in there. >> so you're going to deglaze this. >> yes. mushrooms, garlic and a little crushed red pepper. >> and we have folks downstairs getting ready to chow down on this. >> getting ready. >> a little bit of water goes in. that's goes to deglaze the pan and just get up all those good brown bits. let's add that sausage back in the pan, so same skillet. >> paper towel go in there too? >> no, not the paper towel, matt. some canned pumpkin and then and this is just going to make this really thick, velvety, delicious sauce. a little salt and pepper. >> how long does this need to cook down? >> not very long at all, just like a minute or two and then take it off the heat. and then let's make our cheesy filling. so ricotta cheese. i've got the kale that i steamed and chopped up and you really nee

red. a texas chili. if you know it you don't use chili powder but real chiles and don't use beans, just meat. what we have is onions and garlic, cut up into nice p dump it all in. >> chuck the chuck. >> chilies and i soaked them in hot water then i took the stems off and put them in here, made a puree like so. >> voila. >> that will go in over here. >> after a few minutes of browning and brown it properly. then you add the chilies, you add the beer. audience so excited about beer, okay. >> then what we'll add is honey. >> honey. >> keep stirring, better. >> i got that. >> then a little cinnamon, a little cumin and a little salt and that's really it. we really want the flavor of the chilies to be the main event. then what we've done -- we take a corn flour and make a little slurry with water and stir it in so it soaks it in. what we are you going to taste it. >> i'll taste it right now. >> hi. >> hold on. let's get you a bowl. >> you got to give me a bowl. ? and the trumpets they go ? >>> "good morning america" is brought to you by beyond the scale from weight watchers. join today. >> our thanks again to mario. you

onions at this time. >> you are browning the oxtail first. >> oxtail and neck bones. you don't want to crowd the pan. little pepper. crushed red pepper. little oregano. garlic. i'm speeding this up but generally once they're sort of soft and clear, very important. sort of chef's trick. throw in your tomato paste. there. saute it for a while until it gets brown. and starts to stick to the pan. doesn't look too pretty but at this point, deglaze with some red wine. a little stock. and you scrape up all of that good stuff. reduced by half you get something that very much looks like this. >> looks meaty. >> now you can add your crushed tomatoes. >> you said you were taught this by a real italian grandma who kept hitting you every time -- >> that was in naples. she wasically hitting me -- >> that's what matt does to me during the show. >> saute some basil, bay leaf, little rosemary and thyme. throw it in with the meat, bring it to a boil, put on the lid and about two and a half hours, at which point you can then throw in your sausages, back in the oven for another half-hour and through the manlic of television -- >> and downstairs, let us t

onions. at this time, really brings up the flavor. what about neck bones? >> ox tail. you don't want to crowd the pan because it will get too cool. a little pepper. crushed red pepper. a little oregano. >> garlic. i'm speeding this up. once the sauce is clear, very important, chef's trick, throw in your tomato paste and mix it saute it for a while until it gets brown. >> all right. >> and starts to stick to the pan. doesn't look too pretty. at this point, deglaze. >> deglaze the pan. >> with red wine, sauce and you scrape up all that good stuff into your sauce. >> the bits and parts at the bottom and reduces to something that looks very much like this. >> looks very good. >> now, you can add your crushed t tomatoes. >> you said, when you were taught by a real italian grandma that kept hitting you every time. >> that was in naples and she would periodically hitting me. >> matt does that to me during the show. >> just some basil and bay lee and rosemary and thooichl, throw in there with your meat. plop it in, bring to a boil and put on the lid and throw into a 350 degree oven about 2 1/2 then throw in your sausages, back into the oven for another half hour. through th