TODAY | October 16, 2012
>>> i think it's starting to burn.
>> back now at 8:19 with a special series called "savannah's cooking school ." no secret around here that our friend savannah lacks certain skills in the kitchen.
>> or any skills.
>> i love food so it's a little hard to admit, a little embarrassing, but this week i'm trying to turn over a new leaf from w some lessons with our good friend bobby flay .
>> i'm going to try.
>> big bone .
>> tons and tons of flavor.
>> one of these three is not like the other.
>> sweet potatoes.
>> that's the orange thing.
>> i am no cook, if it's not obvious.
>> you know the broiler.
>> the top part.
>> some people have a talent in the kitchen. i'm not one of those people.
>> oh, my gosh. i broke my glass.
>> there's truly nothing i can do in the kitchen. let's move on. baby i'm bad news
>> my mom cooked dinner every single night so i have no excuses.
>> all my kids cook. well, all my kids except for savannah.
>> well, i guess i've just given up. totally given up.
>> oh, you should see her cook book . she has a library of cook books. she loves to look at pictures i guess.
>> and though i may be culinarily challenged, a girl can dreaming right? what if i had my own cooking show . hi, everybody, and welcome to another episode of "ing is's cooking with savannah." today we are going to make dinner, and, boy do i have an appetite. i think we're going to make five cheese lasagna. it's a little more difficult than the three or four cheese lasagnas, but i think we can handle it. so, first what you do is you take the box out of the freezer. then you're going to have to take it out of the box. some people like to use a knife for this. i have a little more experience. i can use my bare hands. you need to ventilate the dinner, so what you need to carefully do is place puncture holes into the dinner. this allows the lasagna to breathe. it needs to breathe when it's in the microwave. the next step is to place it in the microwave. come over with me. now, this is a state of the art microwave which turns so you don't have to stop and turn it halfway through. you simply press, time cook and ent enter 7:00. that's because the directions say it should cook for 7:00. then, you wait for 7:00. hear that sound? music to my ears. dinner is ready, and you have to be very, very careful because it is hot. h-o-t, hot. simply scoop your lasagna on to the plate. one thing i like to do is drizzle kind of some of the sauce on the top. this makes it look good and adds that special something. dinner is served. seven minutes. well, now that we've had such a great time making dinner, i thought i'd do a bonus meal and make some lunch. one of the favorite things i like to make is a classic. peanut butter and jelly . creamy or chunky. i think you know what i like, creamy. take a huge scoop of it, and don't be shy, and place it on the bread. this is a little tip from me to you. use the same exact knife and put it in the jelly. then you only have one utensil to wash. and then place the bread on top. now something i do with my peanut butter and jelly that i think makes it a little special is how i slice it. here's the finished product rate here. i like to do it in three strips because i think that just makes pb & j a little bit more exciting. you've done a great job, everybody, and now it's time to enjoy the fruits of our labor. let's eat. here we go. i don't know about you, everybody, but i don't think there's anything so satisfying as a delicious home-cooked meal. mmm, delicious. and i love the red wine . hope you enjoyed it as much as i did, everybody. this has been "something's cooking with savannah." have a great day. cheers. okay.
>> hold on, al and i have to go get a haircut.
>> that whole thing scares me because it just proves that everybody can have a cooking show .
>> who can get a bone in peanut butter and jelly .
>> now you see your work is cut out for you.
>> yeah it is.
>> only giving me three and a half and four-minute segments. i requested a fifth hour of the "today" show. they said they couldn't do that. we'll start with the basics, chicken stock , tomato stock and then we'll move on to completed chicken dishes and then you're on your own.
>> and friday you're going to make dinner for us.
>> you would do it for us.
>> the question is what did we ever do to you? i expect you to be encouraging in this new venture.
>> stomach aches and ulcers standing by.
>> thanks, bob.
>> looking forward to it.
>> peanut butter and gelly is actually really good.
>> thank you so much. it's a gift. it's a gift.
>> duran duran coming up.
>> after your local news. it's