butternut squash is combined with comments sakes parmesan cheese spices this recipe looks so eleganty takes one hour ... there are 112 recipes in the book we call them heirloom and what we mean by this their recipes that develop a story around your table ... a repetitive shared collection these all came from our family is i am from the south and joshes from wisconsin we adapted them over the years from our lives on farms these are very seasonal recipes and that's how the book gets divided but what's great about this book ... to become an heirloom and your own family we have a place for you to include your own family's heirloom recipes right in this book ... so let's cook ... spoon a little bit of the mixture which is mashed butternut squash, crushed almonds, breadcrumbs eggs, parmesan cheese, spices you spread this out and roll this on the pasta keep up this process until you fill up your casserole dish. the emmy part is that after you have your casserole dish filled you pour heavy cream over everything followed with a dusting of parmesan cheese and you put this in the oven and he le

side dish of artichokes, salad roasted pepper, parmesan cheese oregano and scallions. >> and tiramisupped in espresso, cinnamon on top and five ingredients or less, too. so there's 500 of my favorite desserts, it's low calorie. >> worked out for you perfectly. >> yeah. >> i put all the best in there. >> you did. we'll taste to prove it. >> so good. >> thank you so much, robin. this is great. what have you got coming up? >> the best. >>> coming up, more from kardashian mom kris jenner about her daughter kim. >> hard to talk and eat. >> it's so creamy. sticking to the roof of my mouth. >> mmm. >> after your local news and weather. we're mesmerized by this. bottom line here, sorry. >>> plus your local news and weather. did i say that is this. >> you did. [ mr. connally ] i was paying too much with cable. it was crazy! paying so much you want better quality. it was like you were trapped because that was the only system that was in our neighborhood -- was that cable. i was just getting too frustrated. [ male announcer ] stop paying for second best. upgrade to verizon fios tv, internet and

and we have a permit gionoparmesan cream sauce with salt and pepper parmesan cheese and some heavy creamgonzola cheese when the ravioli is finished boiling it floats to the top ... >>just fabulous ... is a big event in downtown wheaton it's the downtown wheaton association third annual chili cookoff that will beat this saturday between one and 5:00 p.m. in downtown wheaton and there will be 11 restaurants that will be competing for the title we won last year but if you like to come to the restaurant the ivy restaurant is located at 120 north hale street in wheatenon thank you so much priambrian part of my job is teaching my patients how to take insulin. but i've learned a lot from patients who use flexpen. flexpen comes pre-filled with the insulin i take and i can dial the exact dose of insulin i need. i live my life on the go and need an on-the-go insulin. i don't need to carry a cooler with flexpen. novolog is a fast-acting, man-made insulin used to control high blood sugar in adults and children with diabetes. do not inject novolog if you do not plan to eat within 5 to 10 minutes afte

very creamy mashed potato with a lot of butter and parmesan cheese. >> you offered all of this for how>> everything. >> uh-oh. >> how much? >> $13. >> $13. >> that's more than a deal. that's a steal! $13 for all of this? >> uh-huh. >> that is wonderful. you're going to fix some seafood. >> i want to fix one seafood platter. i prepare this platter for weddings. put a little oil. >> the chocolate strawberries are so good. >> you like it? ok. >> mm-hmm. >> ok. put a little more oil. >> look at those scallops, they're so large. >> very large scallops. >> they're huge! >> ok. >> you don't have to cook them long, right? >> no. like two or three minutes. we're ready right now. >> ok. >> that's good? >> you like it, right? >> i think you like it. >> i love it! >> very good. i want to make a nice color. so, what i want to do, right here. a little butter. a little butter. >> this is if someone doesn't want turkey, they may want seafood. >> ok. >> they'll get a deal for that, too? >> i always use this platter for weddings. >> for weddings. >> ok. while you're doing that -- i'm going to pull out t

we do did with cheese, cheddar, and parmesan. super easy. milk, cheese, and roux. sauteed onions.> okay. >> and then we have some bacon, asparagus, and also some string beans that have been sliced up. >> okay. >> they're all blanched. what is nice about this is it doesn't take up any space in the oven which is a premium when you're doing holiday cooking. >> and you've got green stuff in there so you can theoretically say this is healthy. >> exactly. theoretically you could. theoretically. >> yes. >> all right. then we've got cheese, cheddar, parmesan. >> right. >> you cook it on the stove until it gets nice and gooey and looks just like this. >> oh, yeah. >> what i do also is i have the crunchy bread crumbs on the side because everybody wants the bread crumbs. >> yes. >> this way you put them on at the end. a little bit of green onions. >> oh, yeah. >> that's all you got to do. >> then other fantastic sides. >> this is brussel sprouts with walnuts, brown butter, sage and kumquats and a great way to get kids to eat kaul cauliflower. >> you're the man. the recipe is on today.com. a

parmesan cheese. and it's ready to be plate. is this beautiful? i'm tony tantillo, your fresh grocer. , and this is tony's table. >> that's a tough job i got. for the recipe going to cbssf.com and click on watch and list n. one thing about the bolognese. every town in italy has its own recipe. >> watching you every day, i don't think there's a meal that you ever said wasn't delicious. you pick the right places? >> i try hard to. i have to eat it, too. get the recipes. >> looks for delicious. thanks for joining us in studio. we are going to talk to frank now. >> he is the king of restaurants in the city. >>> eleven is a lucky number in vegas and many are betting that getting married today will make their day more special. more than 35,000 people planning to get hitched in sin city today. it's even affecting local law enforcement who have to put out extra staff for the entire weekend. >> we have been looking forward to 11/11/11 all year. we knew it would be a very busy day because not only is it a lucky day, it's also a federal holiday and a three-d

and we had sweet corn off the husk as well as some parmesan cheese.bacon. we pour all of this into the bread cubes bowl or pamn you want all of it codedoated and e venly distributed, with the bread soaking for 30 minutes.. we're going to roast the is the sweet potato slices ... we want them to cool down when they come out of the oven let that's it for 20 minutes we're going to take muffin tins larger ones you will grease them and put them in a water bath and you will fill each of these muffin cups with the bread pudding mixture ... this is a different type of stuffing at the restaurant we also serve it with a duck and roast pork ... it's something you can do a whole day ahead and warm them up before the meal ... we have wonderful autumn roast suppers at the hotel ... the name of the restaurant there is sure roshiraz on the wa itter,,ter... we are also having a thanksgiving brunch i'm bonnie and this is my cvs. i don't have time for the flu. that's why i'm knocking things off my to-do list. vitamin d -- done. hand sanitizer -- done. hey, eric, i'm here

>> parmesan cheese. >> of course. >> roasted garlic inside there as well. >> bring it. >> freshly gratedtmeg makes all the difference. >> does it? i don't know that i'd know if i tasted it. >> you would know it. >> okay. >> we take this beautiful light royale mixture. very light. >> pour it right over there. >> over these beautiful vegetables. we'll pop it in the oven. the importance of a water bath, i think, is really a good thing here. because we'll put it in the water bath, put it in the oven for about a half hour at 350 degrees. and then turn it around and finish it for an additional ten minutes. >> kath, you want to try? >> yep. >> i don't think i can do it. >> oh, my gosh. >> it's good, right? >> really healthy for you. >> the water bath again, why do that? >> it just really makes the temperature nice and even for the entire cooking time. >> what's the next side dish we're making? >> caramelized onions with potatoes. really simple. one of those things you can put it in the oven and kind of forget about it. that's the convenience of cooking for the holidays. you need to make things

and mange, with a little bit of parmesan cheese. >> you had the tuscan food.ebsite. >> really? >> people could not get enough of it. >> i heard eat. >> hi, josh. >> hi, valerie. josh. are you going to do "dancing with the stars"? >> oh, gosh. when robin does, i'll do it. >> it's about portion control. >> mainly about portion contro the tuscan soup is a lower calorie one. i like to keep it a light version. salt and pepper to taste. i don't like to add a lot of salt. and the meatballs adds some. >> it's delicious. it turns out, it's really, really good. >> and good for you. and it's nice when they get sick. and my husband likes soup. i make a lot of soup. >> so worth the effort. >> it is. you know, sometimes i make gumbo. but my brother and sister made gumbo this year. and their gumbo kicked -- >> good morning, america. >> good morning. she is "hot in cleveland." valerie, thank you. >> thank you. >> congratulations on all the success. happy anniversary coming up. january 1. all right. "hot in cleveland" premieres tomorrow night on tv land. you can get valerie's

you can deep fry it and bake it in the oven with a little parmesan and you have these gorgeous -- >>ou cannot believe how delicious these are? what did you do? you baked them. oil on them or what? >> fried them. that's the oil part. >> no wonder. >> then dipped them in sour cream and chives. >> then we've got leeks. these leek tops. people toss them because they are tough and fibrous. you can slice them up. put them with butter and toss them with mac and cheese. maybe not so good for you but what do you think? >> poor hoda can't have the cheese. i'll take one for the team, hoda. >> tell me how that is. >> this is delicious. >> orange rinds. make candied orange peel. you can eat them plain or you can put them on chocolate with some pistachio, let it sit. you've got an amazing dessert. >> thank you so much, dana. >> you're a doll. that's hoda's. >> we have a big week. stephen king. >> and aidan quinn. -- captions by vitac -- www.vitac.com >> announcer: it's "the tonight and "scary pranks on the captions paid for by captions by vitac

design their own soup like with the parmesan cheese or chili flakes. >> customize it. >> when you looken we walked up, first thing that caught my eye were the flowers. people struggle with what to put in the middle. >> it's just beautiful. >> sometimes the simpler the better. >> i think so. keep them low so you can see. you don't want to be eating and looking through a forest. i put so many tips in there, not only as a restauranteur but wife and mother of 30 years how to make things beautiful. little picture frames instead of place cards. just many entertaining tips. i wanted to create a book that would be lovely as a gift, as well. i didn't want to have a book you throw in the back of the cup board. >> it's beautifully shot. >> what do you find when you go to dinner parties, you say people keep doing this and it could be much simpler? >> i think people panic. if you can get things -- >> they procrastinate. >> did somebody do that here? >> no. >> no. you'll do that later. >> we'll talk about that later. >> and flowers, i think. if you're not very confident with flowers, if you keep it

so i've just put two cups of elephant garlic in the machine and some parmesan cheese. and i'm going to add parsley. and oregano. and salt and pepper. and then we're going to turn it on. and let it -- let it go for just a little bit. >> okay. that's going. you were doing some special pizzas this week and there's some great value on thursday because you're also doing beer with those pies. >> right, what we did was we created these three pies and we paired them with three different beers, so each location is going to have a special beer on tap. on next thursday, that goes particularly with these three pizzas. and then that's going to be a special price for that night. it's going to be $20. >> all for your 20th anniversary. now this is the pine nut pizza. there's one here with mushrooms and ham -- >> parma ham. exactly. >> this is the bad boy. >> arugula and goat cheese. >> that looks fantastic. how's business been lately? >> you know, we are in a good place because what we give is a good value for our customers. and because we're sort of higher end pizza place, people who

side dish of artichokes, salad roasted pepper, parmesan cheese oregano and scallions. >> and tiramisu >> yeah. >> i put all the best in there. >> you did. we'll taste to prove it. >> so good. >> thank you so much, robin. this is great. what have you got coming up? >> the best. >>> coming up, more from kardashian mom kris jenner about her daughter kim. >> hard to talk and eat. >> it's so creamy. sticking to the roof of my mouth. >> mmm. >> after your local news and weather. we're mesmerized by this. bottom line here, sorry. >>> plus your local news and weather. did i say that is this. >> you did. ♪ ♪ a couple years of up all night ♪ ♪ and a few thousand diapers later ♪ ♪ oh, yeah ♪ he loves that little girl [ male announcer ] all her life, she's been coming toward you. now that she's driving, she's going the other way. ♪ there goes my life [ male announcer ] thanks to state farm's steer clear program, teens learn safer driving and parents gain peace of mind. >>> good morning, everyone. the time is 9:56. i'm jon kelley. two sisters joined at the chest since birth will wake up in separat

side dish of artichokes, salad roasted pepper, parmesan cheese oregano and scallions. >> and tiramisuyeah. >> i put all the best in there. >> you did. we'll taste to prove it. >> so good. >> thank you so much, robin. this is great. what have you got coming up? >> the best. >>> coming up, more from kardashian mom kris jenner about her daughter kim. >> hard to talk and eat. >> it's so creamy. sticking to the roof of my mouth. >> mmm. >> after your local news and weather. we're mesmerized by this. bottom line here, sorry. >>> plus your local news and weather. did i say that is this. >> you did. sul.swversion=14.8c-l:l >>> good morning, everybody. i am barbara harrison. let's go straight to tom kierein for a look at the forecast. >> good morning. we have had bright sunshine over the last several hours beginning to finally warm things up and illuminating the gorgeous autumn foliage in the northwest. and the fog we had over the potomac earlier dissipated. right now climbing quickly into the mid and upper 40s throughout much of the region. and gorgeous autumn foliage. now, how is traffic? >

here it is filled with a rich parmesan cream. >> through the power of gelatin.>> reporter: i'll drink to that. champagne. with little bubbles of black currant lick you're in the bubbly. >> little gelatin balls. liquid inside that will be exploding in your mouth. >> reporter: oh, that sounds fun. oh, the power of gelatin. >> j-e-l-l-o. >> osgood: as for me i'm sort of par shall to raspberry. now we check in with bob schieffer in washington for a look at bhas ahead on "face the nation." >> schieffer: it's our annual books and authors shof. we have some good ones. kathryn stockett, financial writer michael lewis, condoleezza rice and walter isaacson. >> osgood: bob schieffer in washington. next week here on sunday morning. >> people look for a movie star or a mega star. >> reporter: that's how it should be. lee cowan talks with actress char lease they are on. what do you mean? it ends december 7th. if you haven't reviewed your medicare plan choices yet, well, it's getting late. medicare gives you free cancer screenings and wellness visits, and 50% off brand name pr

>> add monterey jack cheese, parmesan for natural saltiness. and then goat cheese. >> wow.this will be a cauliflower andÑi goat cheese gratin. melt into the cream sauce. pour this over raw cauliflower, and put it in a dish like this, in the oven, 35, 45 minutes, and it gets nice and brown on top. >> can i ask a crazy question? can you do it with broccoli or something? >> the broccoli will probably turn not such a great color. use cauliflower, it's great. an underrated vegetable. >> and you topped it off with goat cheese as well. >> goat cheese on top for garnish. >> are you making this meal today? >> making this meal, plus a mashed potato dish for my family and friends. >> can we bring anything? >> wine or pumpkin bread pudding, something like that. >> okay. what are the other dishes you've got going? >> this is my cranberry sauce. cranberry/brach berry sauce. fresh ginger, orange juice with fresh blackberries when it's almost done. brussels sprouts with pomegranate, and sometimes i add wall nuts and pecans. it wakes brussels sprouts up. sweet potato gratin, smoked chiles,

parmesan. a bit of oil. >> it can be overpowering. >> it can be, a few drops.oves it. >> i think, anyway, you should buy it and share it with friends and decant it. >> and about two minutes less than they recommend on the package. >> then you taste it and take it off, in it goes. a teeny bit of melted butter. >> huh? >> did you put some in the water? >> i do. italians say it helps keep the starch from binding. >> i'm watching. >> look! >> i'm sorry! >> so sorry! >> this could have been you. >> exactly. >> i'm so sorry. >> that's okay. >> no problem. >> you say it's okay. >> fine. it's her dress. it doesn't matter. f you make that up and taste it and add a little more, maybe a drizzle of the truffle oil on top? >> you absolutely could. you want to go to that truffle oil, don't you? i don't dear are go near you wi this. >> excuse me. >> let's get to the family. what are we doing? >> you go that way in case she spills something. >> this, i think full means squash. and ground ginger and tu meric makes it a bit more gold. you can do any greens. it doesn't really mat

it has whole grains so fiber there and parmesan cheese in there. satisfy.e sure you bring those with you. apple slices with cinnamon. be prepared. >> do not leave home to shop without bringing cinnamon apples. >> you don't want to get home and dive into the leftovers. >> and you're saving money you don't spend at the food court and spend it on a nice gift for chris wragge. >> and getting back to being healthy the next day. >>> playing a screen legend on the big screen. >> michelle and kenneth tell us about their new movie that is getting plenty of show here on cbs. we will be right back. ♪ express yourself [ female announcer ] the newest seasonal flavors are here. ♪ express yourself ♪ [ female announcer ] because coffee is like the holidays. ♪ oh, do it [ female announcer ] it's better when you add your flavor. coffee-mate. from nestle. ♪ a kiss on the hand may be quite complimental but diamonds are a girls best friend ♪ >> marilyn monroe one of the great cultural icons in hollywood. a behind the scenes look at her tormented life. >> michelle williams and k

parmesan cheese. >> dump the whole thing?ecause she likes the cornbread thing. >> i do, too. >> dump it all in -- >> i like ray's recipe better i might add. >> saute lightly with white wine. my aunt is really into the white wine. >> so are we. >> chicken broth. >> okay. >> and you toss it all together with the cornbread, and again you bake it in the oven, 400 degrees, covered with a little bit of tin foil with but thor to keep it moist and take it off. >> could you put this in the turkey? >> you could put any of these in the turkey. >> is there a way when you put this emin the could haven to keep them from drying out? you want to make sure they're moist. >> correct. if you make this today and leave it in the fridge, what you do the day of is add a little bit of chicken broth and in your instance you'd do vegetable broth, add chicken broth to keep it moist and throw it in the oven. >> delicious. >> in raffy's instance, pour more white wine over the top. >> you know my aunt rafy or what? >> giada thank you so much. happy thanks

. >> we serve with toasted pumpkin seeds and parmesan seeds. >> this burger is insane, i just want toere saying we were so full from thanksgiving dinner but i'm eeding all of this. >> after your award winning sandwich? >> sure. >> pomegranate is in season right now. little owl only a beer and wine license so we needed to get creative with our wine menu. this is a fun drink because you see the seeds float down and come back up. >> it is delicious as well. here is my question, chef joey. how do you want to go from wanting to be an architect to be a chef? >> i had to pay for school. since i own restaurants now, i get to work directly with the architect. so i can get to see the project straight through. and, you know, that has a lot of with menu development and actually planning a menu and having a vision. a lot of times the vision doesn't always happen, so, you know, our guests really define what the business is because we like to give people what they want. >> sure. >> now, excuse me. you were the chef at universal studios in california at a restaurant there? >> i wasn't the executive c

some parmesan cheese. little oil.aw garlic, you don't have to worry about your breath. >> this is, by far, my favorite area. it's good. >> i have to tell you, that's good. >> this is eliza. >> she has two little meatballs in her cheeks right now. >> this is great for the tailgating. great for the big game. buffalo -- >> the buffalo chicken wing meatball is all the flavor without the bones. we put them on the menu for one super bowl. and they were so popular that people are screaming for them every day. >> this is the buffalo chicken wing, no bone, no mess. >> here we go. >> it might be spicy. >> she looks like -- she's got beautiful eyes. >> quickly -- >> buffalo chicken. these are fan favorites at the meatball shop. >> really good. >> you can't go wrong. >> when you see josh, what do you think of? "the hangover" right? >> you are incredible. >> you guys, the name of the book, "the meatball shop cookbook." thank you so much. what do you want to say? >> "the meatball shop cookbook," if you can't come to new york, make

>> i had potato skins with cheese and sour cream and i had french fries with parmesan cheese. >> you junk food, don't you? >> yes. we went to ihop. i two eggs overeasy, bacon, hash brown potatoes and toast. >> charla's doctors said the healing will continue for the next year. her face won't reseme the donor. instead it will conform to her own bone structure. >> what we have seen is the face almost blends in and becomes the patient's own to the point that i think the regular person passing by will not even be able to tell. >> reporter: cha la's daughter, briana, by her mom's side through it all, says she's still the same mom. what do you see when you look at your mom? >> i'm still waiting for some of the underlying bone structure to still take some shape on her cheeks but it's my mom. >> reporter: on the day we met up with charla, we took a special trip to the boston symphony orchestra. so first time at the symphony, what did you think in. >> nice. >> nice. >> reporter: later on a reminder of how her story touched others. >> if you only knew how many people read about you and talked a

. >> and then we pour a little bit of the broth over the top, a little parmesan cheese. >> fantastic. as well. >> here, everybody knows leftover sandwiches. what we're going to do here, we have cranberry and the turkey and sweet potato in the sandwich. we'll spread sweet potato on one side of the bread, a little cranberry on the other. press it in a pinanini press. you have a small turkey potpie at the end. >> now, how simple is this? your gravy and roasted vegetables again. bake it in the often with turkey potp potpie. >> looks nothing like the leftovers at my house. here savannah. >>> let's head down to washington and say hello to willard scott. hey, willard. >> how nice it is. sweet holiday time is here. i'm the only one in the world that loves fruitcake. i love it. put some smucker's on it, and delicious. happy birthday, hagar young of demopolis, alabama, 115 years ago and still very, very alert and active all over the place. and loves to go to church. can't beat that. great combination all the way around. and margaret gant, newark, delaware. they make cars there, i think assemble

jamie: eggplant parmesan, i'm not sure how that works. jon: mac and cheese.ill be serving the crew. jon: there are thousand -fs people who work here who you never get to see on camera. they keep this running for those of you that you do see. they are here working. we w