get the oil on the almondalmond, fresh diced mint and fresh scallion. i like thisthis. >> what is that? >> a vinegar, very delicious. heats up well. >> let's get started. have cooked it about six minutes. i like to cook it until it begins to sprout. it makes it more tender. you can cook it less if you like it aldente. i go the other way. it is a nice dish because you can keep it in the refrigerator. you can have it with your dinner, you can have it with lunch. lunch. >> the sweet from the cherries and the vinegar, it is a grapey vinegar. it is nice because it is. i don't put any oil. i find the oil in quinoa -- >> it is healthier without it. >> it is a nice side dish. it lasts a long time. it is not like pasta. starts which is what goes bad. scallions and everyone thinks you worked really hard. >> it looks beautiful. >> and supersimple. that didn't take you long. >> the most difficult thing is probably toasting the almonds. >> not too hard unless you burn them. >> let's get you the recipe. go to wlos.com. click on the carolina kitchen link, that is the

add scallions in fresno peppers and let it cook for several minutes. add salt. the hamburger is brown on the bottom, turn it over. >> to take six or seven minutes. >> reporter: when the onions and pepper start to get soft, put them on top. >> we will finish with gouda cheese. >> reporter: let the cheese melt and then toast the bread. >> we want a smoky flavor and then we finish with a burger bun. >> reporter: if you have no grill, you can finish on a griddle. when it's done, he tosses s red wine vinaigrette in the house spice blend answers with a fresh heirloom tomato, red onion, and melon salad. the recipe for the salad is online. rabble-rouser. welcome to wynwood diner. here is dineburger with tomato salsa. please enjoy. >> christine: they have a great brunch, too. if you want info on thisisnd other recipes, or to read my blog me check it out on our website at wsvn.com. click on features and then bite. bon appctit. >>> oprahinfrey giving weight watchers stock a heavy boost. the media mogul posting a video to twitter saying she has already lost 26 pounds using

adjust the seasoning to your liking, stir in the scallions, and serve over the hot grits 3 3 3 hockey players meet in maine for a good cause. how a . >> >> >> >> >> >>jay: 5:56. welcome back. hockey players from all ownr over the country in maine came to a great cause. the state hosted the military, fire, and police games benefiting the shriner's hospital. this is the third year of the niepped joined in. organizers say they couldn't make it happen without the volunteers. 100% of the proceeds go to shriners. looks like fun. big competition. >>ingrid: it's cold in there, isn't it? i bet it's colder inside than on the ice. let's look at the airport. we are at 24 degrees. wind at 14 miles per hour. it's a slick start outside. we will talk about that in a second. dangerously cold as well and chances for snow again. i will explain in the next half hour. >>holly: a texas chemical plant goes up in flames. what police believe was the cause. >>jay: frigid weather where an arctic blast is expected to last until tomorrow. >>lauren: snow is falling in with dot officials and will tell [ horn honks

add sliced scallions, salt-and- pepper. once this is mixed, add the we are done. you see, the dressing gives us labor, and it also -- flavor, and it also makes it creamy. your guests will be asking what is in this that makes it so good. go online and get the recipe for what we are calling "garlic skillet rise. -- rice." and we will see you back your tomorrow for more food that is so good.>>> if you would rather have someone else do the cooking for you, stay tuned for the restaurant report card. we will have the best and the worst, and showcase a new great tonight on news 19 >>> coming up tonight on news 19, 8 pm is the big bang theory, followed by mom, and in another episode of the big bang theory, and make sure you stay up late for news 19 at 11. coming up today on friends at 5, the toymaker mattel has announced a makeover for the barbie doll, and they have added tall, petite and kirby body types, making a new line of ethnically diverse barbies. there may be a doll that is perfect for your daughter. we will let no -- let you know when you join us today at 5.>> ma

romaine or iceberg in place that on a platter with shredded carrots, fresh bean sprouts and sliced scallions. after draining off the marinade, we sauti the chicken until no pink remains. which means it is ready to serve. for the fun part, we simply place a spoonful of chicken on each leaf of lettuce and top that with the other fixings. drizzle on some sesame or peanut dressing and dig in. i hope you will go online and get the recipe for our chicken lettuce wraps, as a way for you to get back on track without sacrificing any taste. and make sure you have a lot of napkins on hand. because these can get kind of messy, in a good way. i'm howard in the mr. food test kitchen where today we found a lighter way for you to say, oop it is so good! >> thank you, howard. we will tell you how >>> a baby elephant has made his debut at a berlin zoo. the animal was born on new year's day. and is four days old. already weighing 220 pounds. how they grow. he wasn't expected until later but mom gave birth a few weeks early. happy for that. >>> speaking of weight. coming up on friends at five, it turns out that

and scallion. let the warm for few minutes then add in three lightly beaten eggs. give you pan a little swirl. you are scrambling it. as soon as it's all together. it's not too liquidy. then you are ready. you have to commit to the flip which isn't as easy as the chef makes it look. >> oh, no. as soon as you flip it it's ten in ten seconds. now the cheesy part. the best cheese is bri cheese. that's not an endorsement. it's just the truth. >> immediately remove it from the heat. it melts so easy. doesn't take a long time and just the flavor. bacon and bri, scallion. we will flip it over this way. put that in the pan a little bit. finally what's breakfast without potato. brunch is served. that's what's cooking. i'm bri egg kerrs. 7news. next a viking football player saying thanks after a kick gone terribly wrong. what some students sent in that made one loss a little bit saying, "hurry! you gotta get fios." but why? a better time to get a great the fastest internet and wi-fi available. only fios has speeds from 50 to because your devices run better on a better intern

smash 'em up to get all no sauce, strictly just lemon juice, garlic, and the scallions. (upbeat funky music) it's just a balance between the saltiness, as well as like the cure into it. you get a little bit of sweetness from that brown sugar. lemon juice goes great on everything. it just mixes really well. fresh green scallions and a little bit of jalapeno, just for a little bit of heat that's not gonna overkill. it works super well. you'll see these big baskets of fryer be absolutely packed with nothing but our wings, for like one major table. all organic grown, so they're not like those jumbo, like gmo style wings. they're all a little bit tinier, which means there's no chemicals, no hormones, no nothing pumped into 'em, all fresh, all natural. these wings are delicious. they've been the same way since we've opened. there's a reason why we have (upbeat funky music) - oh, yeah, you don't need sauce to make all the chicken wings taste great, and, of course, greenhouse tavern just proved that. but how about a place that's got a bunch of sauces? check it out. (upbeat count

all scallions and fresno peppers. let it took together for several minutes and now assault and when the burger is brown on the bottom. turn it over. takes six or seven minute. when t on nons and pepper starts it to get sof. put them on top. >> and then we're going to finish with greer chief. let it melt and sce a bree ouch bun and toast in butter. he finishes the burger on the grivment we want to have the finish flavor and finish our bun also. no gritel you can finish on a gridel. and t/ss in red wine din ga red and house smies mr. blend and serves way fresh tomato and red o onand sal asmed the recipe for thee salad is on line. recommend our cocktail called remember ba bell rowser. >> welcome to the diner. here it is diner burger with faux may to salad.d. please enjoy. >>. and they do a great brunch at wint wood dine near too. should know that the for more information on this and other recipes check it out. at wsvn.com and read about these restaurants s my bite blog. all on my web site. all have you to do is click on

thing about a perfect omelette is you don't want any >> reporter: severing better with bic on and scallions. let that warm for a few minutes then add in three lightly beaten eggs give your opinions a little swirl . >>> you are scrambling it but keeping it in a circle. as soon as it is kind of all to the and not too liquidy you kind of ready for your flip . >>> it's easy to mess up of you have to commit to the flip . >>> which isn't as easy as the chef makes it look. as soon as you flip it it's done in ten seconds. >>> now the cheesy part. the best cheese is bree cheese. that is not an endorsement. just the truth . >>> immediately remove it from the heat . >>> i love it because it melts so easy and it doesn't take a long time and just the flavor. bacon, bree. so we're going to flip it over this way. bit. without potatoes? plate with some greens and brunch is served. cooking an omelette is a breeze. that's what's cooking. i'm bri eggers, 7 news. >> anchor: local leaders celebrating mlk day in roxbury. politicians celebrating for a breakfast at the ymca. you can see the community getting to th

>> what i want you to do is i want you to add scallions to here. you're going to take the chicken, lovie and mix it inside here with just the jack cheese. >> do you want the rest in here? >> yes. >> what is in here? >> that is whisked cream cheese. here's the thing about the cream cheese. i made you a dairy-free one. >> it's so good. now half the chicken should go in the bowl. >> when you are mixing -- i like cream cheese that's whipped because you can mix it like this. the hard stuff you have to leave it out at room temperature. now, jenna, you mix that. pop that inside here with ms. hoda. watch out for my wine. >> careful with the wine. >> priorities. i have been on your show for eight years. i have priorities. now what we're going to do -- >> what about salt and pepper? >> you can have a salt and pepper. the ranch has a lot of salt and pepper to it, but go ahead and add more. >> maybe no more salt. >> anybody else raised on cream of chicken? why do you make that face? >> we laugh because -- >> why do you keep talking about my issues? >> tummy en

>> what i want you to do isadd scallions to here. you are if anything to take the chicken, love where i, and mix it in with the jack cheese. >> what is >> that is whisked cream cheese. here's the thing about the cream choose. i may do a dairy free one. >> it's delicious. >> it's so now, half the checken should go in the bowl. >> when you are mixing -- i likewhipped this. leave it out at room temperature. now, jenna, you mix that. pop that inside here with ms. watch out for my wine. >> careful with the wine. >> priorities. eight years. i have w what we're going to do -- >> what about salt and pepper? pepper. more. >> maybe no more salt. of chicken? why do you make that augh because -- >> why do you keep talking about my issues? >> tummy endorsement. something. i'm going to find out both of yours. >> show would be over. hot sauce.ream of chicken is i don't want you to make it's long. >> i keep stirring it. >> seriously? i'm just kidding. >> come over here. this segment is going never finish my segment. >> i know. top. here. you can put

break 3 chef jeff: i'm going to take a little bit of the scallions hehe. i'm going to make a beautiful dressing. add a little bit of light sour as well. hit it with a little black pepper, a little bit of salt. hit it with just a little cayenne pepper. woo! now, we're going to whip it up really good. we got some beautiful iceberg lettuce. we're going to take some little red onions. i got some bell pepper right here. i got a little bit of fresh there it is! the clemson tigers have been untouched with a perfect season this year. now they're preparing to take on alabama in the college football playoff national championship. sports reporter joe gorchow takes a look back on their journey. this year... the tigers turned away all challengers to make program history. swinney: "it's been a fun season and challenge each and every week. the biggest week of the year. we've been at our best when we needed to be." clemson's 13 wins are the most ever in a single season by a tigers squad... besting the 12-0 mark set by the 1981 national title team. one of the most memorabl

we're talking beef short ribs simmered in an oily broth with potatoes, salt and scallions.akfast soup from the andean region. >> okay. gracias. >> would you like chile? >> i do. >> gracias. [ speaking foreign language ] >> now we're talking. >> this is perfect. when you have a good party last night -- >> i was just going to say, this is hangover food. >> perfect. >> i know hangover food well, and this is good. there's a nice hunk of meat in there. >> yeah. >> good broth. >> yes. >> good. what's this dish called? >> beef stock. calde de -- >> rib broth. >> yes, with potatoes, of course. everything with potatoes. [ speaking foreign language ] >> very good spanish. >> i don't speak spanish. i speak a little mexican. >> mexican. [ laughter ] ♪ ♪ >> bogota. back in the '90s, a very dangerous and violent place to be. today, not so much. today in my repeated experiences here, kind of awesome. the candelaria is the recently renovated old city where i meet up with hector abad, one of the distinguished writers and one of the most supremely talented writers in latin america. hector's

now all we do is add the rice to the skillet along with some sliced scallions and a bit of salt and pepper. once that's all mixed, we add our secret ingredient - some ranch dressing - and once it's mixed creamy. and when your family tries this for the first time, they'll be asking, "what's in this that makes it taste so good?" just tell them . it's our little "garlic skillet rice," so you'll have a new side dish that everyone will love thanks to our secret ingredient. i'm howard in the mr. food test kitchen, and "you're watching kwwl, we've got you covered. this is the the person who lives here... has to solve problems as big as the world... and as small as your kitchen table. that's the job. everyday. and now, the first lady who helped get healthcare for eight million kids... the senator who helped a city rise again... the secretary of state who stood up for america, and stared down hostile leaders around the world... is the one candidate for president who has everything it takes to do every part of the job... she'll never let anyone privatize social security and medicare... or shut down

they look like wide scallions. but because they're so big, people think right away that they're going to be hard. no, no. they're the sweetest of all the onions. leeks are the sweetest of all the onions. you can use it as a club. take it home and hit anthony at night. [ laughter ]. >> they actually are a sweetest of all the onions. most of the leeks that you see in the super markets are in bunches. there's probably about three or four inches of white on the bottom. now, you can use -- like mom, when you're making soups you use the whole thing, the white and the green part. you just want to trim the top off a little bit. one thing about leeks they tend to be a little sandy depending on where they're grown. you want to take the leek -- let me tell you something, leeks are really good if you want to cut them up and put them in a salad raw. you can braise them. they've got a really good taste. if you're worried about the sand, you're going to take a knife and cut them about halfway through. then you're going to open it

and the scallions. let that warm for a few minutes, and add a e three lightened beaten eggs. give your pan a swirl. you you are scrambling. >> you are scrambling, and it's not too liquidy, and then you're it's easy to mess up, you got to commit. >> which isn't as easy as you think. >> now the cheesy part. >> the cheese part is the brie. that's not an endorsement. >> it doesn't take a long time, just the flavor. bacon, pre, you are going to flip it over this way. >> reporter: kind of a fold. finally what is breakfast without potatoes plated with greens and drufn is served. cooking an omelet is an absolute breeze. that is what is cooking, i'm brieeth brieeth brie, eggerts,. >>it's brie cooking with brie, and eggs. >> did you recycle that one. >> it's pretty good. >> that looked of looks yummy. >>> coming up on today in new biden looking to take cancer down to help fight the disease. >>> a turtle rescue in quincy. it has a dog to thank for saving it here's the truth -- some have proposed to cut social security for the elderly and disabled vets. i disagree. in fact, not only shou

chef jeff: i'm going to take a little bit of the scallions here. i'm going to make a beautiful dressing. in kansas last night. the union pacific train was reportedly heading to texas when it derailed at around five p-m. the train had 166 rail cars and six locomotives attached to it. no injuries were reported and no hazardous materials were released. the problems continue for german automaker volkswagen. the epa and justice department are suing the company over its emissions cheating software. volkswagen is being accused of violating u-s environmental rules. the agencies are seeking up to 18 billion dollars in civil penalties. volkswagen has admitted that its diesel cars had illegal software installed to cheat emissions tests. about 500-thousand volkswagen and audi vehicles in the u-s are affected by the scandal. meanwhile, automakers are expected to report the december sales of new vehicles in the country. december is expected to be the fourth straight month where the pace of auto sales was greater than 18-million vehicles. trucks and suvs are curr

now all we do is add the rice to the skillet along with some sliced scallions and a bit of salt and pepper. once that's all mixed, we add our secret ingredient - some ranch dressing - and once it's mixed through, we're done. you see the dressing not only gives this s lots of flavor, it also makes it t creamy. and when your family trieie this for the f fst time, they'll bebe asking, "what's s this that makes it taste so good?" just tell them . it's our little secret. i do hope you'll go online to get the recipe for what we call, "garlic skillet rice," so you'll have a new side dish that everyone will love thanks to our secret ingredient. i'm howard in the mr. food test kitchen, and we'll see you back here tomorrow for even more . ooh lukas: if you would like a copy of that recipe you can send us a self addressed stamped envelope here to a-b-c 9 news. our address is 625 douglas street. the zip...51101. be sure to write arlic skillet rice" on your request. or you can visit our website...siouxlan d matters dot com. and click on the mr. food logo.... lukas: " " coming up....one mom is fighting

. >> this recipe is so easy and simple and uses mostly pantry scallions, butter, tomatoes, s & p and cheese. >> the technical name for this is spaghetti carbonara. >> it's a lot easier than spaghetti carbonara? >> take me through it. >> we're tak starting by cooking the past a. use any long pasta you want. spaghetti, buccatini, linguine, any of the pastas that end with the "inis." >> let that boil up. >> an iny or out? >> do you cook it fill or save it a little bit? >> love that you ask that question. we'll threat boil until it's al dente. >> all right. >> push that in there. >> through the magic of television. >> over here we'll cook it until it's al dente and we'll save a quarter cup of the starchy water. >> okay. >> over here we're cook up the bacon and this is the best part about this recipe, bacon, canadian bacon, turkey bacon. we have just a little bit of that bacon fat that's going to add some flavor. so i have my pasta draining in here. i'm just going to take all of our pasta many, whoa, and put it in there and matt i'll have you toss the pasta around with the bacon. >> perfe

they get a bit of a garlic cream, scal -- scallions. for the dish, i'm kerry drew. steve: it was a big day for a group of preschoolers in the bronx. look at this. the 13th annual winter themed olympics took place this afternoon. three to five years old with special needs took part in fun winter themed activities. before the event was over, kids created a large torch on the wall using pre-made painted hand prints. every student went home with a medal and was crowned a winner. delightful. dari: very sweet. all right. we'll see you back here with more storm info at 10:00. steve: here's ernie with what's coming up at 6:00. >> thank you very much, steve and dari. lots to tell you about. what might be the biggest test sandy. we'll show you how we're getting ready for this weekend. we'll tell you about that. next, eagles on the hudson and in our studio. we'll have a golden eagle with me live to celebrate eagle fest coming up next. don't miss it here on fox 5. look at health care through our eyes and you'll see healthcare differently too. across 21 hospitals and over 450 co

. >> so you do that, and then you'll throw in -- after it's cooled off a bit you put in some scallions. of your dress, and you're going to pour it over the kale. this ka le is more tender than others and you'll massage this more. >> very nice. >> and then you take some arugula and toss that in. >> so a blend. >> and smoked almonds. like that. >> i love to throw in a little mint. >> i love the mint taste. >> and some tomatoes and then you take your farro and you toss that in. and now you toss the whole thing together. >> little salt and pepper. >> a little salt and pepper, though if you're salted your farro enough you should be okay and then you'll put it in and i like to shave a little man colleaguo on top. >> which we love. >> i love this. >> and boom, you've got that. >> all right. >> by the way, bianca borgess, come hon in here. >> come in, my dearest. >> the head of our food team. after over 15, 16 years here is another food kind of thing, and we are going to miss you so very much. >> this has been the job of my career. i have just loved this job so much. >> you have it's us all so