Hi, I'm Ron Poole-Peel, and I want to tell you about your new 3-Minute Automatic Pasta
Maker.
Now, these are very important things I'm going to talk about right now, and it's important
that you pay attention, and this is before the instructional video.
They're so important, I want to tell you about it first.
When assembling your machine, this is how your machine comes together.
Step one.
Locate your mixing bin.
This is it.
Set it firmly on the base.
Push it back all the way.
Line it up firmly to the back where there's no space.
And to remove the mixing bin, when you want to disassemble the machine, down here there
are two nubs.
Just press with your fingers, and it comes easily off.
Step two.
This is the faceplate.
This is the kneading screw.
The kneading screw goes through the faceplate all the way, like this.
Step three.
Take your mixing blades.
Your mixing blades come on this way, and as you can see, there's a groove in the kneading
screw shaft.
There's an arrow on your mixing blades that helps you line it up, but the arrow on your
machine is white, so it's hard to see, but it will help.
And this becomes the mixing assembly.
It goes into the mixing bin, like this, into this hex shaft hole in the back of the bin.
And then to line it up, use the dots on the front of your machine.
So it's important to line up these two dots together.
They may be frosted on your machine or another color.
And then turn it to the right until it lines up with the second dot, as you can see here.
Now they're lined up.
And this locks the faceplate on.
And you'll also notice there's a U at the very top of the faceplate, and that is straight
up.
And that puts the mixing assembly in the bin.
This is the fourth step, and this is the lid.
The grate is always on the side, never on the front, never on the back.
The lid goes in and lines up with the slot on the base, as you can see here.
Almost vertically, you slide it in and close it to a secure latch.
And that's the lid.
To remove the lid, press on both sides and up it comes, and it'll stay open for you.
This is step five.
Select the pasta shaping die that you want to use.
Put it in hot water in a cup for about two minutes.
It'll make your pasta come out much easier.
And when you're ready to put it on the machine, note the grooves in the back of the die.
They match up to these little nubs on the front of the faceplate.
You slip the die on, push it all the way on.
And make sure your kneading screw is all the way in when this goes on.
Goes on very firmly.
The next step is to take the locking ring, as you can see here, and put it on top of
the die, through the threads on the faceplate, and turn it until it stops in that position.
To that, we add this item.
This is your pasta cutter.
It automatically cuts the pasta.
You use it, there are two settings, as you can see here on the locking ring.
The lower setting is for normal dies.
The higher setting is for dies like macaroni that come out further.
And you leave it like this, and then you can cut your pasta as it comes out.
Your machine's assembled, and you're ready to make pasta.
Let me tell you some very important features about your machine.
The switch on the side.
Never take it from mix to extrude or extrude to mix like that.
Always stop it off.
We've added a delay switch to the machine to help you with this, and it will add life
to your machine.
There'll be a second delay when you move it from off to mix or mix to off.
And never turn it to extrude when you have dry flour.
Always mix your flour with the liquid before you extrude.
Another great feature of this machine is it will tilt forward like this.
It was designed to do this.
And any pasta dough that was in the back of the machine will come forward, and you'll
get almost every drop of it out.
But be sure you don't block the drawing fan vents here in the front.
Just dry your pasta.
Don't get towels or pasta or anything in front of it.
Before I tell you how easy it is to clean your machine, let me tell you about the noise
it makes.
It's a very powerful motor, and sometimes the noise will be louder and sometimes softer.
It really depends on the kind of pasta you're going to make and the workload of the machine.
So don't worry about it.
It's very normal.
On cleaning your machine, there's something I found in testing it, that after you finish
making pasta, if you take the locking ring off and take the dye off of the machine, you
can let it dry overnight.
You open the lid.
The lid has to be open for disassembly anyway.
And the air comes in, the pasta dries out, and it just falls off in the morning.
That way, you can then put it in the dishwasher, or if you don't have a dishwasher, it's much
easier to clean.
And there's one other thing.
There's a hex hole in the back I'm going to show you.
In testing, I find that you really should keep this very clean.
The kneading screw goes into it, and if flour builds up, it won't go in all the way.
I know what you've watched and listened to will be most helpful.
Now please watch the video that follows and learn more about your exciting new machine.
Welcome folks to Ron Popeil's R&D Kitchen.
Here's the place that we do all our testing.
It's the place that we help develop the Popeil Pasta Maker, the automatic pasta maker that
makes pasta in under three minutes.
Now during the infomercial, we weren't able to really get into the nooks and crannies
of really how to use the machine and possible problems and solutions, and we're going to
do that here today.
And here with me again is Jan Gilderslieve, my assistant, and the gal who knows more about
this machine probably than any other person, including myself.
Welcome.
Thank you.
Let's talk about the machine.
I think the first thing we ought to do is tell them some of the safety tips about the
machine.
The features.
Some of the great features about it, yeah.
This lid, when the lid is secured, the machine will keep running, and it'll stop when you
raise the lid.
It's a safety feature.
Can we turn on the machine?
Sure.
And let's just show them what happens when we turn on the machine.
The machine's on mix.
You raise the lid.
It automatically stops.
This is normal.
This is a safety feature that's built into the machine.
The other features, you have your cutter here for cutting pasta, and it's removable.
It snaps out for washing.
And we'll show them how to use the cutter a little bit later.
We did show them that in the infomercial, and that's a pretty simple feature.
When you're talking about the lid, though, did you want to talk about the design of the
way we designed the lid on this?
One side is for liquid.
Yeah.
I'll show it to the camera here.
Great.
It says add liquid here, and throughout this slot, you add your liquid.
After you have your flour, the first thing you do is put your flour mixture into the
bin.
And then along this slot, you add liquid.
There are extra grates on this side, and it says additional flour.
And if you tilt it that way.
Or thick liquid.
So if you have a liquid that's really thick, like with egg yolks, and it won't go through
here easily, you can also add liquid on this side.
On either side.
Yeah, either side.
And the first thing you do when you're disassembling the machine for washing is take the lid off.
Because it has a safety lock, and it disables everything, and then you can start to clean
it.
But in cleaning, our machine is dishwasher safe.
That's right.
Of course, now, you wouldn't take the entire machine and put it in water.
You're only going to take that area, the top portion, the clear plastic portion, and all
the parts that come loose.
All those parts go in the dishwasher.
Never put the electrical base unit in water.
It's not very, very good for the people around.
And if you touch it, you'll have the shock of your life.
From the machine.
Right.
The other thing we're going to point out, this is the only machine that has this feature.
We can add flour.
Currently it is.
And you can continuously feed this machine.
We'll show you later how to do that.
How to put your flour up here, put it back to mix, and it'll make more pasta and continue.
You could feed a football team in an evening.
Just keep making loads of pasta and extruding it.
Can I also mention one other thing?
If I turn the machine around, you folks can also see the switch on here.
Now we have it in an off position.
I'm going to turn it into a mixed position, and you'll see that the blades start to turn
in a counterclockwise fashion.
When you go to an extrude, when you want the pasta to actually come out, do not push the
button all the way down.
Please stop it in the middle first, wait till the motor stops, and then continue down to
extrude.
That's the proper way to use the machine, and you'll get years and years and years of
life out of the machine if you use it in that fashion.
Okay?
I wanted to show that because it is so darn important.
And Ron, I wanted to mention that sometimes when you go into extrude, you'll see a flash
here when the motor's changing directions.
That's normal.
It's just one quick flash, and if you ever see one here, don't worry about it.
This is a very powerful machine.
The motor is as big as all contained in here, and that's the reason for the noise level.
The noise you hear in your machine is very quiet for as much power as you have.
It's also very compact to take up less counter space.
And besides, we showed in the infomercial how they did Swedish meatballs and cookies
and pastries and all those sorts of things, and when you can do those things, you really
do need a very, very, very powerful motor.
Right.
So let's talk about how it works, the machine itself.
Right.
Are we going to make some pasta right now?
We're going to make some pasta right now.
Let's go through making pasta for the first time.
All right.
We'll do it a little bit slower than we did it in the infomercial, all right?
You're disassembling the machine right now.
That just pops right off.
There's a little, where you can get your fingers behind and pull the die off.
And we've so-
And aren't there grooves in here?
Yeah.
There are little, tiny grooves right over in here that match up on here, so it makes
it really easy to snap on.
In fact, let me do it for you here.
It snaps on like that.
It's very, very, very easy.
Take it off.
And by the way, when you're making pasta, you can switch dies, and we'll show them how
to do that-
In the middle of a-
In the middle of a batch of making pasta.
You want to disassemble the machine and show them the different parts?
That's the lid.
Here's our lid.
Right.
That goes in the dishwasher when you're cleaning it.
And you have a bin, your mixing bin.
There's two little parts right here.
Easy to pull it off.
Mm-hmm.
The whole thing comes out.
Isn't that wonderful how simplified that is?
So the camera can see this.
This unlocks and comes apart.
This is your mixing screw.
It goes right into the dishwasher, right into the dishwasher, and your blades in the dishwasher
with the other two pieces.
Okay.
And that's all there is to the machine.
Now, reassemble it and show folks how easy it is to put together.
Put the screw in here.
Right.
And you see the grooves you have here on the screw.
There's an arrow on your mixing blades that helps you line that up so that it's an exact
lineup.
That's perfect.
Like that.
Mm-hmm.
And you slip it right in here and you line up these two dots and see the arrow pointing
over to this side.
Mm-hmm.
That's here as an easy guide for lining it up and you lock it in place.
When it's locked in place properly, this little U fixture right here is connected to the lid
and that's why it holds it all in place with the lid.
That's why you take the lid off first before you disassemble the machine.
Put it on?
Slip it right on and make sure it's firmly in place.
It won't run if it's not.
And so if you have your machine together and you try for power and don't get it, chances
are your lid isn't in good or the bin isn't fully back against the base.
Now we'll put the...
The lid on.
We'll turn the machine a little this way and I'll put your dye that you're gonna use.
You're gonna use spaghetti?
I'm gonna make spaghetti but I'm gonna heat it up first.
I'm gonna show you how to do that.
So before you put the dye on, you put the dye in some hot water.
Mm-hmm.
So we'll go ahead and do that.
Take some very warm tap water.
Just plain tap water.
And put the dye in it.
Uh-huh.
How long does it have to set in there before you put it on the machine?
30 seconds.
I mean, just not long.
Just a little while in warm water.
There's no set time for it.
And you can also spray the back of it with Pam or a little olive oil.
Pam, you mean the fat sprays?
So it extrudes better if you use a little olive oil?
Right.
It helps the dough start coming out of the dye quicker.
We do use Pertullo.
Oh, always.
Pertulli.
Yes, we always use Pertulli olive oil on our dyes.
Right.
They were most helpful in putting our recipes together here.
Yeah, we've tested a lot of them.
So just like that.
See, that's warm already.
Why don't you snap that on?
And we put it on here.
Mm-hmm.
Like that.
And then we put the nut on that holds it in place.
Pretty darn simple, isn't it?
Yeah.
And then we have...
Our cutoff.
That's the automatic cutoff.
That just snaps on.
And now we're ready.
Ready to make pasta.
Let's make a batch of pasta.
It's important the first time you use your machine to use it properly.
And we recommend that you only make half loads for the first five or six times that you use
it.
And here's how you make a half load of pasta.
Fill the pasta measuring cup up with flour.
Pour it in a mixing bin.
Take the pasta measuring cup and in it you put one egg, one half teaspoon of salt, one
teaspoon of oil, and fill it to the half load line with water or juice.
Then mix it with a fork to where the egg is beaten.
Here's how you make a full load of pasta.
Two pasta measuring cups of flour and for liquid you use two beaten eggs, one teaspoon
of salt, one tablespoon of oil, and fill to the full load line with water or juice.
All right.
So I have in our measuring cup...
This one is loaded.
That's not an ordinary measuring cup now.
Nope.
This is the pasta measuring cup.
And it shows you where you can make half loads and full loads.
So if you fill it up once you can make a half load of pasta.
And a half a load will serve how many people?
Two people.
So a full load will serve...
Four.
...adequately four people.
Mm-hmm.
Healthy servings.
Right.
Good.
So you just pour your flour mixture.
There we go.
And you fill it up again because we're going to make a double load today.
And you'll see that the top on your flour cup is made to cut off and give you an even
measure.
You just do it like this.
Oh, would you do me a favor?
You're making gold metal all purpose flour pasta right now.
That's right.
I'd like you to use some semolina flour.
So rather than put this in and make a batch of that, I'd like you to mix both together
on this.
Sure.
I know you didn't expect me to ask you to do that.
You want it half or just some?
Oh, you can put just some.
And I just want the folks to use that semolina flour because it really gives it great texture
the way I like it.
And of course, the folks who purchased our machine do want to have, they already have
a package of semolina flour in there.
Right.
So you add the semolina with the all purpose flour.
I'm going to do those things to you during this whole presentation.
I'm going to fool you.
All right.
Now I'll do the liquid that we put in here.
I'll take this off.
You need a couple eggs.
I'll give you the eggs over here.
Okay.
Thank you.
So with a full load, we use two eggs.
Some Bertoli olive oil, put some of that in.
Just a touch of it.
Just a touch.
You can put it in.
Anytime.
Anytime is right.
Great.
And as you can see, we're not up to the line yet.
The full load line is right here and it says full load of pasta, which remember is two
full containers of flour, two pasta cups of flour.
In your book, we refer to them always as pasta cups.
So now we're ready to add our liquid to bring it up to the line.
And you're going to use water, right?
Water.
Right.
No, I don't want you to use water.
You can use water and make regular pasta, but I'm going to go over here and we'll make
a little spinach pasta.
Okay.
Over here, we have a blender and everyone's got a blender at home and so many people have
vegetable juice extractors.
We even make a Ronco vegetable juice extractor.
I'm going to take some water here and I'll just put a little water in my blender.
Okay.
Enough to get it going.
And here I have some fresh spinach.
I'll put some of that fresh spinach in there.
Put the lid on.
Push the button.
Now you're going to use this liquid in place of the water.
Got it.
It's done.
Now use this instead of water.
Okay.
And you'll have delicious, nutritious spinach pasta.
There.
I filled it right to the line.
Great.
Let me turn the machine on to mix.
And we're going to blend the semolina flour and the gold metal all purpose flour together.
That semolina flour really gives it the kind of crunch that I like when I eat it.
You can start to pour it.
Simple, isn't it?
It's easy.
Now I'm going to hold a little liquid back and we'll see how the mixture is.
Okay.
And then we'll see how it looks a little bit later, not too much later, when you add too
much flour or too much liquid and what to do in those kind of cases.
We're looking for those little tiny granules.
About the size of a pea.
They're just starting to, there.
A chick pea or a regular green pea.
Chick peas are a little bit larger.
Big, don't they?
That looks pretty good, doesn't it?
Let's put it on extreme.
Put it on extreme.
Let me get the bowl over here so we can, uh, get it in there.
Okay.
And now you can make your pasta, as we said, in under three minutes.
We turned it off.
That's absolutely the correct way to do it.
While that pasta's coming out, let's talk about our water over here.
You know, we're going to add a little bit of water to the pasta.
We're going to add a little bit of water to the pasta.
While that pasta's coming out, let's talk about our water over here.
You know, there's a couple schools of thought.
We have some boiling water.
One is that you add a touch of salt to, uh, make the water boil faster.
And the other is to use a little olive oil, Bertulli olive oil.
And that'll help keep the pasta separated.
When it comes out.
Yeah.
Let me put the lid back on over here.
And that's it.
That's it.
Now, I'll use the automatic cutoff.
And at this point in time, the pasta is ready to go into the boiling water.
Let's turn it off so we can.
One more thing.
Now, we have a blower down here.
Mm-hmm.
That turns the water off.
Now, we have a blower down here that takes out any excess of moisture as the pasta passes
it.
It's right down in this area, right over here.
You can feel it with your hand.
Put your hand down there.
Feel it?
And that helps dry the pasta as the pasta comes down.
Very, very clever, clever feature.
Now, Ron, when you add vegetable juices, sometimes after it's mixed, like it's extruding for
a while, you'll need to add a little bit more flour.
Like this.
You see, it's getting too wet.
Oh, well, let's talk about that.
There are two kinds of problems that can occur with the machine.
One is if there's too much flour in there, it's too dry.
Mm-hmm.
And the other one, it's too wet.
What do we do when, in fact, now we have a lot of water in the pasta?
Mm-hmm.
So we divide this grating over here, and we can add some flour right now.
Now, we could either leave it like this or put it back in the mix mode.
Right.
What would you like to do?
Just a little bit in here right now.
Okay.
Not much.
Not more than by the tablespoonful.
All right.
Slowly.
And so that will give us a better consistency.
We can see that the granules are really too tiny here, and they have to be a little lumpier
than that.
That looks pretty good.
That looks like a pretty good consistency right there.
And you notice we never even stop the machine.
Right.
We have to go in.
Simple.
That's it.
What a nice, let me just use the cutoff over here.
Isn't that beautiful, folks?
And I'm sure...
That is absolutely sensational.
Pasta in under three minutes.
That's all there is for the machine.
That's it.
Problem.
The pasta dough is too dry and won't extrude.
Solution?
Solution, we're going to add more liquid.
Okay.
As you can see here, it's too powdery.
Mm-hmm.
And it's not clinging together in small, tiny clumps.
And we're trying to make sure that the dough doesn't stick together.
That's right.
We're going to put it in the mix mode.
Uh-huh.
And I'm going to add liquid through the liquid slot.
But you could add it on the other side if you wanted to.
You could.
Okay.
And as soon as we see those little tiny peas that you talked about, then we can go right
to the extrude and have our pasta done.
Right.
A little bit more.
Yeah, this is still too dry.
Yep.
I don't see my little peas that I'm looking for.
Okay.
The more liquid you put in, the larger the little clumps begin.
Mm-hmm.
Uh-huh.
I would think it needs a little bit more.
Uh-huh.
And now we should see a significant change from the powdery look into those little tiny
clumps.
Now we're seeing it.
See those now?
Peasize.
And now it's ready.
You did that perfectly.
Goes into extrude and...
Got it?
No, it's starting to come out.
Here it comes.
Problem is solved.
Too wet.
How do you solve the problem?
All right.
See how this is?
I'm gonna put it on next.
See the big lumps?
You turn it to the mix mode.
Yeah.
You turn it to the...
And look at how big they are, if you can see.
Uh-huh.
And how should they look?
Well, they should be small, pea-like.
Uh-huh.
So what we do, add flour.
Add flour through the grates.
And so you wanna find the same size as you would a little green pea.
That's right.
Okay.
That's the consistency you're looking for.
And we're starting to get it already.
See this?
Uh-huh.
This is perfect.
Now sometimes you might have to open up the machine.
That's right.
And take the pasta off the...
Blades.
If it sticks too much to the blades.
Uh-huh.
Let me just show you how to do that.
Okay.
If it sticks to the blades.
Let me show you this.
And look.
See these big lumps?
Uh-huh.
You break them up.
Okay.
You break them up with your fingers and get them away from the blades so they can accept
the flour.
Okay.
And you can see the little green pea.
Uh-huh.
And you can see the little green pea.
Uh-huh.
And you can see the little green pea.
Uh-huh.
And you can see the little green pea.
Uh-huh.
And you can see the little green pea.
Uh-huh.
So you break it up with your fingers.
Uh-huh.
And you break it up with your fingers.
Uh-huh.
Now I've got some flour.
Okay.
And this will happen if you accidentally put too much liquid in or if the flour, if it
was a rainy day and your flour already had a lot of moisture in it.
Uh-huh.
Just like that.
And then you turn it back on mix.
And with the flour I've got, see it's now going to take it.
And how long do we have to wait now before we can extrude?
You gotta wait until the flour is spread and you've got enough pieces and little lumps.
So you want to see lots of little lumps.
before we can extrude.
You've got to wait until the flour is spread
and you've got enough pieces and little lumps.
So you want to see lots of little...
Little lumps.
In this particular case, orange piece.
Yeah.
So the machine will extrude properly.
We're ready to extrude.
Right.
Just push the button, stop it,
all the way down to extrude.
And a couple seconds here,
and you'll be able to see our pasta coming out.
Problem is solved.
Let's go on to our next problem.
All right. Here we go.
Problem.
The locking ring is jammed on and you can't get it off.
What do you do?
Anytime that happens, you put it on mixed mode.
That's mixed.
For a few seconds.
Turn it off.
Take the wrench that came with the machine,
put it over the ring, and press down.
It's as simple as that.
That's pretty easy.
Problem is solved.
Problem.
The dyes, when they get clogged up, are hard to clean.
Even if you put them in a dishwasher, they won't be clean.
We've provided two utensils with your machine
to solve the problem.
Jan, would you show them how it's done?
Sure. We have a small pick.
You take the pick and push through the die.
That's simple enough, isn't it?
That's right.
Do you dry the pasta at all or dry the dyes?
How do you do that?
You can. You can let it sit on the window ledge.
You can put it in the freezer.
Great.
Then we have other tools.
We have the two ends.
As you can see, the two ends of the cutter.
That's our automatic cutter.
It has two attachments on there that also can be used
for poking the die clean.
Right.
Problem solved.
Well, folks, that's all there is to it.
You have the finest automatic pasta machine
in the marketplace today.
I'm sure you'll get many, many, many good years
and good use out of it.
You'll make hundreds of varieties of pasta
and so many different kinds of sauces.
And by the way, if you develop your own sauce
that you think is quite unique,
send us the recipe and if we ever use it,
we'll send you a gift and I'm sure you'll enjoy that as well.
And from Jan and myself
and from the Popeye Automatic Pasta Maker in Ronco,
happy spaghetti to all of you.
And let's eat.
Right.
Hi, I'm Ron Pulpian and I'd like to show you
some very unique, interesting gifts for yourself
or for your family or friends.
One of them is, you may have heard of,
it's the Inside the Eggshell Egg Scrambler.
Now, I invented the Inside the Eggshell Egg Scrambler
because I really didn't like runny egg whites
in my scrambled eggs.
I'm sure a lot of you out there don't like runny egg whites
in your scrambled eggs or omelets.
Of course, when we made French toast at home
and you dip the bread in the egg,
the white always sticks on the side.
You folks who have breaded chicken, fish or meat,
sometimes find the breading thin in one spot,
thick in another or nonexistent at all.
That's because the egg white attracts more of the breading
than any other part of the egg.
Most people beat an egg like this with a fork
and they end up with this slimy stuff
in their scrambled eggs and omelets.
Let me show you how the Inside the Eggshell Egg Scrambler works.
There's a needle inside here,
and I'm going to take the egg and just place it on the needle
and just push down.
And in five or six seconds,
it homogenizes the egg yolk and white together
into a perfect cream.
And it's done.
Now, of course, if you hard-boil the egg,
you end up with a hard-boiled egg that has no yolk in the middle.
Can you imagine having a party at your house
and someone bites into a hard-boiled egg
and there's no yolk?
I guess the yolk is on someone.
Let me show you how wonderful this egg looks right now.
Absolutely perfect, as you can see.
There's no slime in there at all.
Of course, when you're making French toast,
you'll notice that the bread absorbs all the egg.
You get a better-looking French toast
and a better-tasting French toast.
Now, the Inside the Eggshell Egg Scrambler
makes a great gift, a great wedding present,
a great Christmas, Mother's Day, or Father's Day present.
We sold them for $39.95.
But because you're a Ronco customer,
you can have this amazing product almost for half price,
only $19.95.
There's an 800 number on your screen.
If you'd like to order one of these,
I can assure you if you're buying it as a gift for someone,
they'll be the only ones that have it on the block.
Okay, $19.95.
If you call the 800 number, it makes a great, great gift.
Thank you.
And for you folks who ordered the Pope Peel Automatic Pasta Maker,
you all got the Pope Peel Bagel Cutter absolutely free.
Let me show you how that works again,
and I have another surprise for you.
Remember, when you're using it,
it works on any size bagel, onion roll,
English muffin, or bialli.
Place the bagel in there and just cut down.
And, of course, it pops up from the bottom.
But you know, the problem today with bagels
is that even after you cut it successfully
without cutting yourself,
it does not want to fit in the toaster.
So we invented something that solves that problem as well.
It's our quarter.
It quarters bagels or makes the bagels into bagel chips,
if you so desire.
Put the half a bagel between those two slats,
and now you just recut the bagel.
It's as simple as that.
It pops right out,
as you can see.
The bagel falls right into the toaster.
These are going to sell for just $2.98.
Call the toll-free number if you'd like to order a set
for your bagel cutter,
and we'll be more than happy to send it to you.
And, ladies and gentlemen, here's the granddaddy of them all,
the Ronco Electric Food Dehydrator.
In the past two years, we've sold over a million units.
They originally sold for $129.95.
We sell them on television, as you know,
for $60.
We have a little special offer for you folks
who ordered the Popeye Automatic Pasta Maker.
Let me tell you just a little bit more about the machine
and why I invented the machine.
Beef jerky.
You know, when you go out and buy beef jerky
in these little tiny packages,
they cost $2 for just one ounce.
That's about $36 a pound.
I can show you, and I will in just a few minutes,
how to make beef jerky for around $3 a pound
when you use rump roast when it's on sale in the supermarket.
I'll do that just a little bit later.
Herbs and spices.
On the bottom tray over here,
we have some basil and celery,
and you do parsley and onions.
You know, when you go in the supermarket
and you buy these little bottles, they cost so much money.
With our machine, you dry your parsley, dried onions,
dried garlic, dried celery.
You do it overnight, and it costs a fraction
of what it costs you when you buy them in the stores.
All the foods you dry in this take about 24 hours.
Beef jerky may take a day and a half,
but there's no noise.
It uses very little electricity.
It's like having a 100 or 120-watt light bulb inside,
although there's no light bulb inside.
There's an American-made cowl rod heating rod
in the bottom over here.
It's American-made here in California.
It's just a fabulous machine.
It'll save you a lot of money, and it does a lot more things.
Let me talk about soup mixes.
You know, folks, soup mixes, when you buy them in a store,
they come in these little boxes.
They're loaded with chemicals. They're loaded with salt,
and your doctor will tell you, stay away from lots of salt.
With our machine, you dry all your vegetables
in a day or a day and a half.
Put those dried vegetables,
and we have them in a Ziploc bag here.
All you have to do is add boiling water,
and you'll have delicious, nutritious vegetable soup.
Hunters, fishermen, backpackers, and campers,
this is a sensational product for them,
the Ronco electric food dehydrator.
Fruit roll-ups, you can make your own homemade fruit roll-ups
for the kids, and the recipe book and instruction sheet
will tell you how to do that.
Drying flowers.
Here we have some dried flowers that we made with our machine,
and of course, when I think of dried flowers,
they take about 24 hours to dry.
Just set them on the trays.
Potpourri.
On my property here, we have some purple bougainvillea.
We dried it overnight.
A little fragrance in there, and you have potpourri
that costs you practically nothing.
Just an amazing product.
Of course, the two things that more people do with it
other than beef jerky are banana chips and apple snacks,
and I'm going to show you how to slice the apple
with the Dilematic Food Slicer in just a moment,
but just slice the apple, skin, seeds, and all,
put them on the tray, 24 hours later, delicious apple snacks.
Instead of giving your kids candy,
give them banana chips and apple snacks.
It's a heck of a lot healthier for them.
I'm going to show you how to make that beef jerky now,
and I'm going to do that very quickly because half the people
that buy the Ronco electric food dehydrator,
beef jerky machine, and homemade yogurt maker,
by the way, it does make homemade yogurt,
and the recipe and instruction booklet tells you how to do that,
but half the people make beef jerky with it,
and by the way, you can make turkey jerky
and fish jerky with it equally as well.
Let me show you how to do that right now, okay?
Here I have some rump roast that we bought on sale.
We give it to the butcher to slice thin,
and most people don't know that supermarkets,
supermarkets today will slice,
major supermarkets will slice the meat for you for nothing.
Have them slice that rump roast to about an eighth of an inch thick.
Get some jicomond soy sauce.
You probably have that in your kitchen already.
We'll put a little soy sauce in here like so.
You're going to save the leftovers anyway,
so it doesn't make any difference how much you put in,
and I like to use either a little liquid smoke or some brown sugar.
It gives it that nice sweet taste that I like.
You can use plain jicomond soy sauce without the sugar,
and you can also use it without the liquid smoke if you so desire.
Take the meat, put the meat in the solution,
and you have to leave it here for about two or three minutes.
That's all, because the solution of jicomond soy sauce and brown sugar
will permeate this meat in less than three minutes.
I'm not going to wait the three minutes.
What I am going to do is just put the meat on the trays over here,
and a day and a half later from now,
you will have the most delicious beef jerky, fish jerky,
turkey jerky that you have ever had
at a fraction of what it cost you in the stores.
It's that simple to make.
I told you also, folks, and by the way,
it takes about a day and a half in the machine.
That's all there is to it.
I told you earlier that we had a special offer for you on this machine,
and as you know, the machine originally sold for about $130,
and we do sell them on television for $59.92, almost $60.
Here, because you're a preferred customer of ours,
because you purchased the Popeye Automatic Pasta Maker,
there are coupons in your package that I hope that you'll use.
It'll take $25 off the $60 price.
So if you'd like to have this $129.95 five-tray American-made beef jerky,
yogurt maker, and food dehydrator,
you're not going to spend the $60 that we had it on television for.
Use your coupons. Your price is just $34.95.
Call the 800 number that you see on the screen,
and if you call it, we have that special surprise for you
like we did in the commercial.
We're going to give each and every one of you that tell a friend about it
the Dilematic Food Slicer, absolutely free.
I'll remember, let me show you how that once works again.
Turn the dial, and here I'm doing the apples.
You'll notice that the apples come out all perfect in size.
If you're doing banana chips at home,
you can leave the peeling on, and they'll just pop right out.
Just zucchini squash, the same thing.
You can, what a wonderful food slicer.
These food slicers, by the way, sold for almost $40.
I'm going to give it to you free with the Ronco Electric Food Dehydrator.
Remember, you get the whole package as long as you use the coupons.
You get instructions and recipes that come with it.
You get the whole package for just $34.95.
And don't forget, dry your apricots, your plums into prunes,
do your grapes into raisins, peaches, pears, coconut.
It's a fabulous gift. Order the product right now.
Like those million people out there that have ordered it in the past two years,
you'll enjoy it equally as well.
Thank you very, very much. Call the toll-free number.
Thank you again.
Hi. Welcome to Ron Popeel's Research and Development Kitchen.
Here's the place where we developed the Popeel Automatic Pasta Maker,
and we also use this R&D kitchen for developing different sauces
and different kinds of pasta.
On my right over here is my daughter, Shannon,
and she's getting to be very adept with the Popeel Automatic Pasta Maker,
and she's got some of her own recipes she's going to try to...
A very, very good cook, I might add.
A very, very, very good. I'm waiting for her to cook me.
My first dinner is yet to be made from my daughter's cooking.
I'm sure it'll be very, very soon, though.
On my left over here is my aide, my right arm, my assistant in business,
who probably knows more about the Popeel Automatic Pasta Maker and pasta,
much more than I do, Jan Gilbersley.
Glad to have you here, Jan. Thanks, thanks, Ron.
And glad that you're here. I'm glad to be here.
You guys have got some recipes. There you go.
Pass on those recipes to our great audience out there, okay?
What are we going to make first?
The first thing we're going to make is rigatoni
with Shannon's chicken, leek, and sun-dried tomato sauce.
Chicken a la Shannon is what I call it.
Chicken a la Shannon is what we're making.
Okay, I'm getting hungry already.
So you're going to put the rigatoni in?
I'm going to cook the rigatoni, you start the sauce.
This is going to be so good. Let me turn on this stove here.
Good. I'm going to wait for this.
This is a dish that I tasted in a restaurant in Santa Monica,
California that is so sensational.
I kind of, you know, changed things around a little bit,
made it a little spicier, but it's the best.
Take a little bit of olive oil here.
Make sure you have a nice high flame.
A little bit of olive oil.
As you see, I don't measure anything.
You're using Bertoli olive oil, aren't you?
Absolutely. I only use Bertoli. Absolutely.
As you can see, I measure just like you do.
Yes. Just a touch.
Just a touch. Just a touch.
Okay. Now, then I add a little butter to the Bertoli olive oil.
The butter adds a little richness to the...
Absolutely. Makes it real creamy, makes it more fattening.
Uh-huh.
Just what we need.
We always need a little bit of that.
That's it. Kind of get that nice and hot.
There we go. Okay.
It looks good so far.
Dad, you know it's going to be good.
I'm going to make you take the first bite.
Is that celery? It looks like celery.
No. These are leeks. Now, leeks is a type of onion.
And I don't know, the reason why I like leeks instead of onion
is because it has a much milder flavor.
It's not quite as strong as onion.
So people who can't eat a lot of onion because it hurts their stomach,
it's much more mild. It gives you the great flavor of onion.
That's great. And you can purchase that in any major supermarket.
Absolutely.
They look like those giant fat onions.
Yeah, like a big fat, huge, giant scallion.
Just throw it on in there and as you see, I don't measure that either.
You know, that's the thing we found with the pasta machine.
You can be so creative.
And it's pretty hard to make any mistakes.
You just can't. You can't make any mistakes.
Like, I just made a mistake just now, but you know, this is fun.
So I just use that. I love that.
You know how much I love garlic. Yep.
See, I should have put the garlic in before the leeks, but it doesn't matter.
A whole teaspoon of garlic? Absolutely.
Because I'm making this for you. It's my kind of dish.
I can tell you folks, this is my kind of dish.
Alright, so you just mix it around.
You know what, Dad? I'm going to actually even add a little more garlic.
More garlic? Oh boy.
You won't be kissing anyone this afternoon. No.
Except maybe Jan or myself.
I understand that. When you eat a lot of garlic, I understand that you sleep very, very well.
Absolutely.
You sleep alone, but you sleep very, very well.
You sleep very, very well.
Alright, I'm going to turn this down just a little bit.
Now this is the next step here. Now this is the part you like the best.
These are hot red peppers.
You're putting about a half a teaspoon in there?
Yep. That's about it.
And I might even put in some more than that.
But I'm going to put in a little salt.
Need some pepper?
Yeah, you know what, I'll take a little pepper.
Throw a little pepper on in there.
That doesn't work. Could you grab me the big cup?
Yeah, we have this. Maybe tell me when to stop.
Okay. Keep going, keep going, keep going, keep going, keep going.
Okay, that's fine. That's fine.
Alright, you know what, I'm actually going to add a little more of our little Bertoli olive oil
because what I'm going to do now, now that that's real hot,
I'm going to be adding our chicken.
This is just going to be sautéing.
Now this is a very quick dish, by the way.
I mean, this is it.
Well, you know, people don't like to spend a lot of time in the kitchen.
No. Uh-uh. But this is like a gourmet meal.
And so, I mean, this isn't, it takes you about 10 minutes, so you work all day.
Can we add this additional chicken?
Um, yeah. Sure, why not?
I'm getting hungry. I want to make sure there's enough oil.
Hey, there definitely will be.
This is about it. How are we doing on the rigatoni?
Just about ready. Just about.
Okay, do you smell this? Do you smell this?
Smell how good that is? Is that great?
It smells so good.
And the little peppers, it looks good, too.
Yeah, most definitely.
Alright, after that, going to add the sun-dried tomatoes.
Now, Dad, do you know how I did these sun-dried tomatoes?
I know how you did that.
Alright, I did these in the Ron Collector food dehydrator, and that's no joke.
And that's no bull, that's what he would say.
Okay, there we go, that's it.
Now, these actually have been soaking in some Vertoli olive oil.
Okay.
Now, that'll rehydrate them a little bit so they're easier to work with
rather than just throwing them right from the dehydrator dry into this mixture.
If you didn't want to use and soak them in olive oil,
could you use plain water to rehydrate them?
Absolutely. Absolutely.
You don't even have to, the oil and the butter from the sauce will definitely do the same thing,
but this makes it easier to work with.
Any kind of moisture rehydrates the dry foods.
Absolutely.
Now, I'm getting a little messy here, but...
I'll get a paper towel.
Okay, great. Alright.
Can someone get me a roll of paper towels?
Yeah, that's what I like, a good organized kitchen.
Thank you very much.
Alright, turn this down.
And you know what?
This, give it about a minute and a half, two minutes, it is going to be done.
And we will add the last touch.
Doesn't this smell good?
It does.
Yeah. And you thought I couldn't cook.
Well, I know you could cook.
Wow.
You did go to cooking school, didn't you?
I did go to cooking school, but I still have never cooked you a meal.
I think you were afraid to have me cook you a meal.
Well, I was.
I have to be honest.
You hear that?
Okay, the rigatoni's ready.
Rigatoni's ready. Let me move...
I'll pour the rigatoni in here.
Look at that. Perfect.
Does the Popeye Automatic Pasta Maker do a sensational job or what?
This is half semolina and half gold metal all-purpose flour.
Yeah. And you know, the folks who ordered the Popeye Automatic Pasta Maker got a package of semolina flour.
Right.
And if they want to order more semolina flour, there's a mail order catalog in every package,
or they can call the 800 number that they see on the screen later and order semolina flour from us.
Right. We always have semolina flour.
You know, semolina flour is not available in a lot of stores.
Especially in small towns.
Right.
And so...
Hard to find.
That's what's so great about that you're giving it away with the machine.
Yeah, well, we give it away, but we allow folks to order it from us, and our price is most reasonable.
Okay.
All right, now, the very last touch is we add just a little bit.
Now, you don't have to. You don't want the added calories, but you know, we're not counting anymore.
Right, let's go all the way now.
So, this is half and half, though. I'm not using cream. This is half and half.
And we just add just a little touch. There we go. Oh, yeah. Oh, yeah.
That looks like about a quarter of a cup.
Yep.
Okay.
That's exactly what that is. And, Dad, I need one more thing. I need you, Dad, just a touch more red pepper.
Crushed red pepper.
Oh, crushed red pepper.
Yeah, just a tad.
Maybe just a...
Because I'm stirring this.
Well, remember, we have to eat this a little, too. Yeah, okay.
Okay.
That's great. That is perfect. And you know what? We are done.
Well, how about mixing some of that stuff in?
You got it. And why don't you get some of the Kraft Parmesan cheese?
The rigatoni?
Because we're going to add a little bit of that to that. There we go. The whole thing goes on it.
Oh, my God. Does that look great?
Unbelievable.
It looks great. It smells great.
All right. A little bit of that.
Let me put a touch...
Wait, let me just... There we go. Okay. All right.
Oh, that looks good. A little touch of this.
Yep. That's it. Get some of that. Oh, put a lot of that stuff, Dex. I really like the Kraft and parsley.
This is Kraft Parmesan cheese.
It's the best. And see, it's so hot that the Parmesan cheese just melts on it.
And a tad parsley. You know, of course, this is just for looks.
I can do this. Even if it's not your recipe.
So, you want to have company over? Did you see how fast we made that? That was it.
And this could be a dinner for four people for company on Saturday night.
But wait, yeah. But the real test, guys, the real test is... I know it's hot.
You got to get some of that chicken in there. Little sundried tomato.
What do you think?
Folks, you got to try this dish. It is absolutely sensational.
All right. All right. Let me put that down.
And what do you call this dish, Shannon, now that you have pasta in your mouth?
Chicken?
All of Shannon, and it is so spicy, you must be in heaven right now.
Jan? It's delicious. I got to try this.
Oh, I see. I don't find that hot at all.
With the peppers?
Well, he got that one piece that didn't have, that wasn't saturated with it.
Oh, come on, guys.
Oh, that is so good. Mmm.
Hey, can we have some, too?
No, no, no, no. We only made it up for the three of us.
Okay. That's it.
That's it. So what are we going to do next?
We'll give this to the crew out there. You got it?
There it goes.
That's delicious, huh? Yeah.
We'll be back with another recipe in just a few minutes, folks.
Thanks for watching so far.
You see, my first meal I cooked for you.
It was wonderful, guys.
Well, that last recipe, Shannon, was absolutely sensational.
Jan, you got a great recipe for us that's really fast.
This is fast. This is a side dish of angel hair pasta.
Mmm, that's one of my favorite kind of pastas.
And will you cook it? Absolutely.
But just for one minute. Okay.
Angel hair is so fine, it cooks so fast.
Just give me a minute to get the side.
Do you have a name for this pasta dish?
This is just angel hair pasta with fresh, fresh, fresh ingredients.
And basil. Oh, that's nice. The name is a la Jan.
Very creative. Very creative around here.
This shows what you can do with a side dish.
We'll take a little olive oil, heat it up.
Bertoli olive oil. Right?
And a little garlic.
Hmm.
Olive oil has to be a little bit warmer.
Now, this isn't fresh garlic.
This is the garlic that you buy in the little...
This is crushed. Yeah.
This is crushed garlic.
This is the garlic that you buy in the little... This is crushed.
It's much easier than you don't get your finger cells from.
It's refrigerated and it tastes pretty much like the fresh garlic.
Mm-hmm.
I find it to be just as good. Yeah.
I always like to use fresh ingredients when I can.
Mm-hmm. But this is pretty close to it, isn't it?
Uh-huh.
Oh. So is this a cold dish or a...
This is either one.
You can serve this either way.
What we're serving right now is...
It's gonna be hot. Okay.
...and pour it over the angel hair pasta.
Great with chicken, great with fish, meat.
I bet it would be really good cold, too.
It's a good cold dish and it's good for vegetarians.
I mean, because you get the complex carbohydrates from the pasta.
Mm-hmm.
And you get the fresh vegetables for the vitamin C.
You get the garlic.
God, it smells so good.
I smell that fresh basil all the way over here.
Isn't that great? Oh, that is wonderful.
See, get this started and we put it in the pan.
Why do I love garlic so much? I think that...
I think it's good for you. Huh?
It keeps the weight on my... Vampires.
I was gonna say, but the vampires also.
Vampires, yeah.
Oh. Get this started.
What did you just put in there? Basil.
Oh, that was chopped up fresh basil. Mm-hmm.
Oh, does that smell so good? Oh, yeah.
Tell me when to put the pasta in.
Let's put the pasta in. Okay.
And I'm gonna turn the fire down
just a little bit.
This is great.
I'm gonna add the fresh
diced tomatoes.
Ooh.
Like that.
Yeah, about like that.
So you have your pastas already cooking.
And that shouldn't take more than a couple minutes
if you want it really al dente, nice and firm.
Oh, not even two minutes.
Not even two minutes.
I'll bet that's almost done on the pasta.
Yeah, it's very fast.
And the sauce is... You've got your basil in there,
your garlic, a little olive oil,
some chopped fresh tomatoes. Oh, that smells so good.
This is great for the summertime when it's hot
and the fresh vegetables.
Great to take on a picnic. Yeah.
Oh, wow.
Is this ready now?
This is ready. I bet this is done, too.
Boy, this cooked so fast.
Well, angel hair is
very, very fine and even thick pasta.
Am I doing this right here?
Set it right down on that pot right there.
It'll rest down like that, uh-huh.
And when all the water's drained out,
then you can just pour it right into the bowl.
That's it. I think that's it.
Pour it in? Dump it in.
Oh! There it goes. Oops.
And then we pour the tomatoes over it.
Ooh, does that look good?
It's great. And hand me the pasta serving fork.
Here, let me put a little fresh basil on there
for just a little decoration.
Isn't that nice? Did you put any Parmesan?
I didn't. Now, you could always
put Parmesan on any pasta.
Of course, the people that craft,
I think...
Yeah, can we just put a little? A little Parmesan.
And that's it. Where's the forks?
Dad, that's the forks. That's it.
That didn't take more than a couple minutes.
That makes my recipe look like it took a long time.
Since I'm the owner, let me go first.
Let him go first.
It's just like a man, isn't it?
Yep. Sorry, didn't mean to.
One second. Oh.
Boy, that looks good.
And?
I'm getting anxious here. Well?
Is it good? Dad, that's the forks.
But, but, but...
Hey, guys.
I have to do it again.
I have to do it one more time.
Pretty good, huh?
Oh.
You have to try this pasta.
Fast, quick, easy.
But it is delicious.
I'm gonna try it now. I think you probably tasted it already.
I did, and we'll be right back with another recipe.
Great. We look forward to it.
Hi, guys. We're back for another great recipe.
Who's gonna make this recipe, guys?
You are.
Okay.
But I see you made some lemon pepper pasta
with the Popeel Automatic Pasta Maker here.
That's wonderful. Let me tell you about this.
We used the lemons from the property here.
Oh, really? We squeezed them and used a little lemon.
We grew our own lemons for this.
And we took the peel
and grated it, which is a lemon zest,
and put a little bit of that into it
with some fresh ground pepper.
And we made lemon pepper pasta.
Okay, you made the pasta in a few minutes' time.
Right.
Let me make the sauce that I...
And this is linguine, isn't it? Linguine.
Linguine, right. And so we put some oil in the water
on this. Let's put a little oil in our pasta water.
Okay, you pass that on over.
And you're gonna make a sauce.
And that should keep the pasta separated.
Some people say it does. Is that okay?
Yeah. Okay. There you go.
Come on, guys.
Sorry, sorry. I knew I was gonna do that.
It's inexpensive, okay?
Why don't you let me in front here?
I'm gonna put the pasta on this side.
Now, I've never made this pasta sauce before.
This is the first time for me, but I have an idea
that will work, and I think it'll be sensational
if we have all the ingredients in there.
Why don't you hand me the pasta, and then you can just
tell me at what point you want me to put that in.
Yeah? Yeah.
No, leave it right here. I'll let you know.
First thing I'm gonna do is take some olive oil,
and let me turn up my flame here.
And these shrimp have been butterflied?
Uh-huh. I see.
Okay, I'll heat up that olive oil.
And of course, you all know how much I...
Garlic. Just a little bit. Is there enough in there for you?
There is?
More garlic?
I think there is enough.
I'd like to hear that sizzle.
But I don't want that oil too hot.
Should I turn this down a little bit?
Yes, that'd be a good idea. Maybe down to a low.
To a low.
You got it. That's good.
Now we've got plenty of garlic in there,
and we've got some olive oil in there.
What's next?
I'm gonna use a little oregano.
A pinch of oregano? No, not a pinch.
This is what my pinch is.
I would say that I have at least...
That's a little oregano.
How much oregano did I put in there?
About a quarter cup.
I don't think you can make any mistakes
with the oregano or the garlic or the olive oil.
You know what we could have really used?
Yes, what?
The slatter screen that you...
All right.
We have marketed the Ronco slatter screen
that prevented grease from flying up
and turning up your stove.
That's a great, great name.
We should be using one right now. You know that.
Well, we've had Ronco products around for a long time.
That's because I'm old, folks.
Now, the last ingredient that goes in here...
Oh, I'm gonna do this.
Before I put that, I think this dish in here.
We have some beautiful shrimp here
that have been butterflied.
How do you think long it takes for the shrimp to cook?
Not long.
I'm gonna turn up the flame a little bit here.
Okay.
And we'll saute this in this garlic, olive oil.
And now we have this great shrimp flavor.
Of course, if you weren't using shrimp, you could use scallops.
Or chicken?
Chicken. Yeah, you could use chicken.
I didn't think about chicken.
I've always made it with shrimp, but I know scallops would be great.
Chicken would be good.
Oh, it smells good already.
Since he's making it, we get to taste it first.
We get to eat it first, right?
Mmm.
That's incredible.
I'll tell you, the smells with Italian cooking,
the garlic and the olive oil...
Nothing like it.
Look at the color of the tails.
The pasta goes in now.
I'm almost finished.
You got your pasta there?
I got it.
That goes in...dump it right in.
Use your pasta fork to stir it around one time.
Yeah.
Just to break up the pasta in there.
There we go.
I've got to get this dish done now in a couple minutes' time
because the pasta will be ready.
I don't like my pasta soft.
I like it really al dente.
So make sure that it doesn't get overcooked.
I promise. I will keep an eye on it.
Don't have to put the lid on.
Let me just saute this.
Turn over the shrimp here.
Look at the color of the tails.
They're ready now.
These are special tails.
And those are fresh shrimp.
We got those off the property also.
I wouldn't think of using dried shrimp.
Even if you use
the Ronco electric food dehydrator,
this is the only way to make this dish.
That smells so good.
What's next?
We've got all this in here,
but we really don't have a sauce.
Prego sauce,
which we use in our house
when we're not making our own fresh sauces.
What's the phrase?
It's in there.
The sauce is in there.
This is the chunky style.
That looks so good.
Wait a second.
Wait till you taste it.
I think this pasta is going to be done real soon, Dad.
Give it a quick taste there
and see if it's al dente.
If it is, then bring it out.
That's the mushroom and diced onion sauce?
Yeah.
I think any of the prego sauces would work here.
Another minute and a half, and that's it.
Does that look good?
Are you going to put any wine in there?
I almost forgot.
For those alcohol...
Excuse me.
If you're having some of your drinking friends over,
this is going to be nice.
I'm going to lift this out of the water.
That was just a little touch of white wine.
I think it was a
Chardonnay.
California wine.
Isn't that nice?
That's it.
This couldn't have taken more than 3-4 minutes.
You pour it over the pasta.
I'm ready for the pasta right now.
This is done.
That's it.
There we go.
You get a pasta fork with your automatic pasta maker.
Now, how do I want to do this?
Do I want to just put it over there?
Let's do it the right way.
Turn that off.
That looks incredible.
It smells good.
Is that nice?
Not yet.
I want to take a touch of this parsley over here.
We'll sprinkle a little parsley on here.
I'll tell you,
if you want a quick 5-6 minute dish to come home,
there's something
that is absolutely
simple.
That is absolutely
sensational.
It's all made in just a few minutes
time. You come home from work,
you don't want to futz around in the kitchen.
You want to do something really fast.
I'm going to let you try it before I do.
Let's try this.
Don't forget to try one of those
shrimps, guys.
It's really hot.
You better take off that little tail.
They get caught down
over here.
It might be the end of the cooking video.
It might be the end of the cooking show.
Right.
Don't say mmm. Was it really good?
Mmm. Good.
This was really good, folks.
I want you folks to see her mouth now.
That pasta was really,
really good. How good was it?
Mmm. Good.
Oh, man.
Come on, guys. Let me in here.
I didn't get a shrimp, though.
I am a shrimp.
Yes, okay.
That's great.
I'm going to try one of these.
I'm going to try the pasta because
the lemon pepper linguine here
with that sauce
and that seafood flavor should be excellent.
You've outdone yourself, Dad.
And we have more.
We have more great recipes.
This is my lunch.
Goodbye, folks. We'll have another recipe
for you in just a few moments.
Bye.
Well, needless to say, guys, we got the crew over here.
We had to ask,
we had to put this on tape so you could see it.
We can't get every...
This is so good.
Hey, this is better than your sauce, Shannon.
It's better than your sauce, Jan.
It's better than my sauce? Yep, uh-huh.
Welcome back to the Popiel R&D kitchen
here where we develop all our sauces
and pastas and even pasta machines.
The last dish I did was so good
that I've been asked...
Not quite as good as my dish.
That I've been asked to do another quickie dish here for you.
This is another quick dish that I do
from time to time that I...
It's a meat dish, and let me get into it
right away, okay?
I'm just going to take a little olive oil
over here and...
Should I turn this up a little bit?
That's fine like that. Yeah.
And a quarter of a cup of olive oil.
Quarter of a cup, that's fine.
I have some hamburger here
which I'll just break into.
And that's lean, very lean.
What kind of pasta are we using?
Oh, we're using...
We've got... That's carrot pepper pasta
that we did with our machine.
We use a spaghetti dye.
And that pasta was made
in under three minutes' time.
All right.
And I'll just use my spatula
here and break up the pasta, the hamburger.
You could use ground chicken or ground turkey
if you don't want to use hamburger.
That's right, for people who don't like red meat.
The turkey and chicken would be
just fine for this, ground up. You can buy that
in the supermarket. How long do you think this dish
is going to take? I don't know.
A couple minutes. So we better start long as it takes.
I'm not ready for that yet.
I'll let you know when the pasta...
You'll let us know.
That's a very thin pasta over there and consequently...
You're going to put any salt and pepper?
Yes, I'm going to do that.
You're on page 10, I'm only on page 8.
Okay.
We're just browning the meat
here is all we're doing.
It's a very simple dish to do.
And you don't have to be
a creative cook to do this.
But you are.
Okay, folks?
Starting to brown now.
And we didn't use
too much oil in here.
I really like the way that...
That's nice? That's nice.
After work, when you come home
and you want a nice dish,
pick up some hamburgers. Let me turn that a little higher
there. Would you cook for me
at night when I come home from work?
Yeah, Tuesdays at 4 o'clock.
I'm going to put a...
Is that a no, Jan? Is that a no?
That's a maybe. I got some
chopped onions going in there.
Good green peppers. Green peppers.
A little color and some great flavor.
Some green pepper.
Not going to put the pasta in?
Yes, you can put the pasta in now.
You want to put it in?
We're about two minutes away
from this being done.
So just dump that in right there.
Mix it around with the pasta fork
so it all separates.
There is some little olive oil in there already
and a little salt to give it some taste.
Which reminds me, I'd like to have
a little salt in here.
You know what? This pasta in particular
smells so good.
Is that the chili that's in there?
That's what you're smelling.
The carrots give it vitamins, minerals.
It's healthy.
You're eating a real healthy meal as well.
You can make that the night before, the day before.
It'll keep in the refrigerator.
Can you freeze this? You can freeze it, yes.
That's great. Put it in those little plastic bags
or Ziplocs. That's fine. Thank you.
Pick up the meat on the way home.
You can actually freeze the sauce also.
That way you could...
My sauces are so good, there's nothing
left over.
Now we've got all that.
I want to put just
maybe a teaspoon
of oregano in there.
I'm not going to put any garlic
in here, guys. No garlic?
Wait a second.
I know you're very disappointed in that, but no garlic
in this one here. Why?
This is without garlic.
For a change, it's nice.
I have some
prego spaghetti sauce that I...
For speed only.
Here I'm going to use...
That smells so good
with the peppers.
It's got all the spices in the sauce too.
What's the phrase they use? It's in there.
It's in there. It's in there.
It's in there, folks.
You guys have that down.
Yeah.
I forgot almost forgot about the pasta.
Give it a taste and see if it's al dente.
All right. Is it ready?
Just like I did.
How is it?
Perfect.
I better hurry this up.
You better hurry that up, Dad.
You can take that out in the meantime.
Is the wine for lunch or for the sauce?
Glad you reminded me.
Lunch?
No, no. The wine is for the sauce, please.
Okay? Oh, Jan.
Put a touch of wine in there like so.
This is quite a bit left for lunch.
That will give it a nice flavor to it.
Yeah.
Did I forget anything? I think I got it all covered here, guys.
Okay. Well, I'm going to put the pasta in the bowl.
Okay. I'm ready.
Does this look good?
I see the crew out.
The crew is salivating already.
That's right.
They don't know that they don't get to eat any of this.
This is our lunch.
Does that look good?
Okay.
Ready for this one now? Ready.
Very hard to make a mistake with this, isn't it?
Oh, wow.
Ooh.
Turn this off.
Toss it lightly with the fork.
Use the pasta fork.
Does that look great?
Incredible.
Oh, and the wine.
Ooh.
That's not fair, Dan. You can't get in there before us.
Those ladies go first.
Maybe we should put a touch of parmesan cheese on it.
That would be really nice.
A little parsley?
Well, a little parsley.
To make it more presentable.
Just for presentation only.
For the close shot.
Isn't that nice?
Now can I eat it?
Wait, wait, wait.
We've got to show it to the camera first.
Okay.
How does that look?
Okay.
That dish didn't take more than a few minutes' time.
Okay. And dinner's ready.
And that would serve like four or six people.
Oh, this will serve more than that.
In my family, it'll serve more than that.
Not only is the sauce great,
but the pasta you can taste is absolutely sensational.
All right.
Well, I'm going to use your fork, Dan.
Go ahead.
Ooh, ooh, ooh.
All right.
Good, huh?
Another great recipe, folks,
in just a couple minutes' time.
I hope you all enjoy this one.
Thank you.
We'll be right back.
I hope you all enjoy this one.
Okay, Dan, we're back.
We're back.
And Jan's turn.
Another recipe.
I hope she can outperform me.
No.
That's a challenge.
Let's get on with it really fast.
What are we making?
We're making a creamy dill sauce over spinach fettuccine.
We made it with all-purpose flour.
Gold medal, all-purpose flour.
As they say, why trust your recipes to anything else?
Very nutritious.
There's spinach in there.
Minerals.
And you don't have to have exotic flour
to make good, fresh homemade pasta.
I like the gold medal whole wheat flour myself
when I do a lot of pastas.
That's very good.
Okay, so we take a little butter.
The creamy dill sauce that we're going to put on this.
That's not fettuccine.
This is a great recipe.
It is a little catering place in Silver Lake
that does this.
It is absolutely fantastic.
Silver Lake is in California near Los Angeles.
That's right.
You guys have been talking about this recipe for a couple of days now.
Just a little bit of garlic.
Just a hint of garlic in this one.
Not much at all.
I can tell it's not my kind of dish.
You don't need to taste this one, Dad.
I will anyway.
And cream.
We're using cream.
Is that half and half or pure cream?
This has got to be for people who don't care about cholesterol.
Yeah, but if you only have a little bite.
Just a little.
And it's great on ravioli too.
This is a great one.
So we get this going, we reduce the cream a little bit.
You can use half and half with a little thickener.
You could do that.
You could probably use milk with thickener.
How about cornstarch and a little water?
Cornstarch and water probably wouldn't taste the same as good cream.
Of course, it wouldn't taste as good.
And we're going to use some fresh pepper.
Fresh ground pepper in this.
When do we need to cook the pasta in?
I'll tell you.
Just when this starts to reduce.
And some salt.
Oops, a little too much salt.
About that much salt.
Just a little bit of salt.
How much is a little bit? About a teaspoon, a half a teaspoon?
About a quarter of a teaspoon.
Just a little bit.
Because we have a little salt in the water
that we're cooking the pasta in.
And let's get this thing going.
I can smell that fresh dill all the way from over here.
It's going to be fattening.
Could you use dry dill or would you prefer to use...
I've never had it with dry dill.
You use dry...
We dry dill in the Ronco electric food dehydrator.
Okay, let's put the pasta on now.
It can never be as good as fresh.
Alright.
Pasta going in?
Pasta goes in.
That was parmesan cheese I put in, a quarter of a cup.
Yeah, we're going to reduce the fire a little bit.
Thanks, Shannon.
Do you want to hand me the dill?
You bet.
I've stirred the pasta with the pasta fork over here
and this pasta will be done in about a minute and a half's time.
So I hope your recipe is done by then.
Yeah.
Oh, I think it's going to be a winner.
We're using about a tablespoon,
maybe a tablespoon and a half of fresh dill.
I would think you'd put more dill in there.
More dill in there, yeah.
More dill. I like that dill.
I think so.
There we go.
We're going to heat back up.
Smells almost like an alfredo sauce.
Yeah, it's very much like an alfredo sauce.
Smells good.
When I was putting the pasta in, did you put some cheese in here?
Yes, I put a quarter cup of parmesan cheese in.
I smelled this cheese, but I don't know where the cheese is coming from.
Yeah, it's ready.
Just about ready.
We have some tomatoes over here?
Yeah, those we take.
As soon as we reduce the flame, we put in the little tomatoes.
Is that just for color or is it for flavor?
It's from the acid in the tomatoes.
Wow, I didn't know that.
See, Dad, you learn something new every time.
Every day.
This would be a great recipe for company.
Look how quick it is.
Nice color, very nice presentation.
Foods that look good, appear to taste better.
This is a very expensive dish.
When you buy it out, not when you make it at home.
I can't order foods like this out, and I really can't eat foods like this at home.
Because I have high cholesterol.
Oh, I see.
If you had high cholesterol, you could use the dill with maybe some nonfat milk and some thickener.
You see?
I'm sure there's alternatives to dill.
You know the same way with the pasta.
You can make the pasta without eggs.
You can make the pasta with egg whites.
My pasta is done over here, guys.
This is ready.
Drain this here.
Oh, I'm getting hungry.
I'm getting hungry.
And it smells so good, Jan.
This is a nice sauce.
And it's another fast sauce.
All the sauces we've made here are so fast and so easy.
Fresh homemade pasta.
Look at that pasta.
Isn't it beautiful?
That is gorgeous.
Just beautiful.
And that was made in around three minutes with the POPEO automatic pasta machine.
Here comes the sauce.
Wow.
It looks really good.
Wait a second.
Are we going to put a little bit of dill on top or something?
You can put some more dill on top.
Or more cheese?
It's got a lot of cheese in it.
I would just add a little more of this dill here.
The fresh dill.
My dad grows fresh dill.
Look at that.
Perfect touch.
I want you to taste it.
It's really beautiful.
The cameraman is drooling.
This is it.
I think this might be it, dad.
Try it.
Now you know I can't eat a lot of this.
We know.
That's it.
What do you think, dad?
How is it?
Tell us.
Things that are no good for you taste delicious.
All right.
Come on.
That happens to be sensational, by the way.
It's a nice dish.
Unfortunately.
We'll be right back with another dish
that doesn't have the kind of calories this one does.
I think I'm going to do the next one.
I have an idea for another dish.
We'll be right back.
MUSIC
Hi, folks.
We're back, and I've been asked
to make my very, very fast sauce,
my two-minute clam sauce that you saw in the infomercial.
It only takes about two minutes,
and I'm going to start it right now.
For people who come home, want to have something
super fast, super easy to make,
I'm going to do it right now.
The first thing I'm going to do is take my pasta
and put it in the boiling water over here,
and I'll give that just a little stir over here.
Got it.
And I have some olive oil over here,
some Bertulli olive oil that I'll put in here,
just a touch of like that.
The next thing I'll do is take my garlic,
which I like so much.
A lot of garlic? A lot of garlic.
Oh, you know me. Oh, boy. Oh, boy.
Oh, boy. Oh, boy.
Nice, huh?
Oh, yeah. Wonderful.
Now, can of clams,
juice and everything included, okay?
Oh, yeah.
This is the kind of cooking you like to do.
This is fast cooking, yes.
I love this, okay? Nice?
What's next? Now,
oregano. Oregano.
And we're putting in maybe
three tablespoons.
Three tablespoons of oregano.
So right now we have
garlic, olive oil,
clam juice and clams.
Of course, fresh clams is much better than canned clams,
but this is for people who are really in a hurry.
Salt and pepper in there?
No salt, but
heavy on the pepper.
I always like a little...
You know what we have is some crushed red peppers.
Can we get a couple of crushed red peppers
somewhere, folks? Mm-hmm.
Shannon, if you can do that for me. Absolutely.
Here we are. Great.
There we go.
How much?
Oh, that's too many.
You put that many in and...
You'll be the only one eating it. I will be.
A touch more, though. Okay?
There's that.
And now we are
ready. Now the pasta
should be done by now. Oh,
don't want to forget this for our drunk...
I mean our drinking friends out there.
A little touch of white wine. That gives it a nice...
You don't have to use the wine, by the way.
Are you gonna make this... This is gonna just be
the white sauce? This is the white sauce.
Why? Because if you want red,
that's easy enough to do also.
I happen to like the white sauce, but
simple enough,
just a little touch of that.
Mmm.
Just delicious.
A little touch of this is really nice, huh?
That's draining right now.
Yep. Pasta's ready.
This is the fastest clam sauce that...
And this is done also.
Well, you don't know that yet. You gotta try it.
Nice? Wow.
We'll take the pasta and empty it into the plate right here.
Okay.
Oof. Got it.
That looks good.
You know it's gonna taste good, guys.
Okay? Mm-hmm.
Oof. That looked nice.
Turn that on.
Now, garnish that
with a little tomato
on the top, like so.
Okay? And...
A little sprinkle of parsley around it.
Oh, that's pretty, too.
Oh, that's a nice dish.
Wow. That's great, too. And there you have
the two-minute Popeyeau
white clam sauce with a touch of
red sauce in it.
That nice? Looks good.
Well, you got it. There you go.
You don't taste it, you're missing everything.
Okay? Shannon, hand me a fork.
Oof.
We're missing some forks.
We're missing some forks. Well, we'll get some forks
and we'll be right back.
I don't try to find that fault in a Popeyeau.
And welcome back.
We're going to show you about a cold pasta salad or a warm pasta salad.
Right now we're going to make a pasta salad.
And Ron, you've put the shells in.
I put the shells in the boiling water.
It should be done any second now.
All right.
I'm going to take them out right now.
All right.
And I'll tell the folks that we've made these shells, if you can see them here, with curry
powder and some other spices that will be on your screen with the recipe.
Smells great.
You can really smell the curry.
Smell curry.
You can really smell the curry.
I love the shell shape too.
And if we put the dressing on the pasta now, you don't have to rinse the pasta.
Oops.
There we go.
And it'll, why don't you bring it over here, Shannon?
Okay.
All right.
Let me show you what you do.
How do I do this, Jan?
You add about, you add the artichoke hearts.
All of them?
Mm-hmm.
And that's with the juice and all?
That's the juice and all.
Everything that comes in the bottle.
Oh, that's great.
Okay.
All right.
And the olives.
Olives.
And toss it lightly, just real lightly.
Yeah.
There you go.
A light toss.
Light toss.
Okay.
And chives.
Chives.
Yeah.
Just a, how much is that, dad?
More chives.
That's about a tablespoon and a half, two tablespoons.
Yeah.
Mm-hmm.
That's good.
Okay.
And scallions.
We have scallions to go in this.
Scallions.
I like cooking like this.
Yeah.
And then I'm gonna add, what was it about?
What a couple of tablespoons of jam.
Yep.
And tomato.
Tomato.
And.
Well, you can't make any mistakes.
If you put a little bit too much in there, it's not gonna have any effect on it whatsoever.
That's fine.
And then toss it with some salt and pepper.
Okay.
Let's see.
Why don't you use a spoon maybe to help toss it?
Ah, there we go.
There.
Use our pasta fork.
Yeah.
Right.
And a spoon.
There.
And.
Ooh.
Oh.
Isn't that lovely?
Oh, that smells great.
Yeah.
Looks really good too.
Okay.
We made the shells without eggs.
Oh, really?
Yes, totally.
So, no cholesterol.
That's cholesterol free.
That I can have.
Yes, that's a little full of salt.
How about the parmesan cheese?
Is it?
Do you put any parmesan cheese in this?
We haven't on this one.
We could.
Oh, we know you love parmesan cheese.
Just a little bit.
But with the curry, it'll go fine.
You think so?
I'd like to try it first without.
Try it without?
Yeah, let me try it without.
Okay.
And that's all you do.
It goes in the refrigerator.
Mm-hmm.
And you can serve it a couple hours later.
Right.
And you can add some chives, some mayonnaise, which we don't hear at all.
Because of the fat content.
The fat content.
Yeah.
And this is delicious.
What do you think?
Little cheese or no cheese?
No cheese.
All right.
I'm gonna taste this.
So, that's how easy it is to make a fresh pasta salad.
Wonderful.
Artichokes.
Yeah.
Black.
Black olives, fresh tomatoes, scallions, chives.
Mm.
This is sensational.
Mm.
Another great dish.
Absolutely.
In just a couple minutes' time.
That's right.
All done with the Poppeal Automatic Pasta Maker.
Gosh.
Right.
We'll be right back, folks.
With another one.
And the three of us are back.
And this time, we're gonna make a little fresh pasta sauce.
Pasta marinara, tomato marinara.
Right?
Right.
And we're gonna use some pomodoro tomatoes here.
And we'll do this very, very quickly.
These tomatoes have been washed and rinsed already.
And you're cutting them in half?
Just cut them in half.
And I'll put them in the blender here.
And we're gonna do it really fast.
But this is gonna be a fresh sauce.
I'll put those in there.
I'll put the lid on it.
That was five tomatoes.
Five.
Wow.
They're nice.
And we just puree that, okay?
Yeah.
What I like to do is also put it to a puree down in here.
And I'm just gonna add some fresh basil in here.
How much?
Ah, as much basil as you'd like to have, really.
There's no amount that you can put in there that, you like strong basil taste, you put
a lot more basil in.
Okay.
And we're just pureeing the tomatoes there.
Gonna go to liquify over here.
All right.
I think we should put our pasta.
What kind of pasta?
Oh, let me turn this off over here for a second so you can hear me.
We have vermicelli pasta here.
Plain.
It's made with semolina flour.
You can put it in the boiling water over here.
And I'm gonna take this- That's about two minutes before it's done.
Yeah.
And I'm gonna take this puree over here of fresh tomatoes.
And I'm gonna put it in the saucepan like so, okay?
Wow, this looks like another easy dish too.
It is an easy dish.
And it's delicious and it's fresh.
Let me use the spoon and mix this around over here like so.
I'm going to put- It's thick already.
It's thick.
Yeah.
Definitely.
I'm going to take a touch of garlic.
And you know what you can get me?
Hand me that cream right over there.
Sure.
Just wanna put just a little touch.
This is the only time I don't put a lot of garlic in there.
Let me stir this around a little bit over here.
What a pretty color that is too.
Nice color, huh?
Yeah.
Really nice presentation.
A touch of cream in here.
It'll make it nice and smooth.
But here again, for those of us who have cholesterol problems, don't put a lot of it in, okay?
Make it nice and smooth.
That was about four tablespoons of fresh basil in this one.
And I used what, about three tablespoons of cream there or half and half?
Is that nice?
Oh, it's thick already.
It is thick already, right.
So you don't need any thickener in it.
Good.
Now we'll take the rest of our fresh basil here and put it in.
Is that nice?
Ooh.
Just a little messy in the kitchen, Dad.
Ah, it's okay.
Is that nice?
In the Ronco R&D kitchen.
That's right.
I think I'm gonna put a lot more basil in here, guys.
But I'm gonna use- That's pretty.
Whole basil.
So it'll give it a little nice color.
Okay.
I think we just have another, I don't know, maybe minute and a half on our pasta here
and that's it.
Okay.
A touch of pepper.
Okay.
And now we need a little salt.
Salt?
Uh-huh.
Right here.
Boy.
Okay.
Just a touch of salt, not a lot.
Okay.
Maybe-
It's like a half a teaspoon?
Half a teaspoon.
Okay.
And the last thing I put in, one of the main ingredients, of course, is Kraft Parmesan
cheese and I'm gonna put a lot of this in.
Oh, that's gonna be good.
We're gonna use about an eighth of a container this size.
Very cheesy.
Let me check on the pasta.
Was that about a quarter of a cup?
Yeah.
Okay.
It's gonna have a nice, smooth, cheesy, fresh tomato-y taste.
Which is all light.
These are all light flavors that you've got here with a light pasta.
And no oil in here whatsoever.
And no meat.
I'm checking the pasta.
Is the pasta tested?
I knew she was good for something, folks, really.
Okay.
Pasta ready?
Is it ready?
Okay.
Mo, my sauce is ready.
Okay.
Pasta's ready.
Let's take the pasta out.
Okay.
I'm getting good at this.
Are you?
Oh, yeah.
Good.
Yeah.
Well, don't lift it up like that.
Don't lift it up like that.
That's fine.
I'll let it drain.
You're not as good as you think you are.
Oh, I'm learning.
Okay, let me help you over here, all right?
Yeah, yeah.
Tilt it on the side like this and it'll drain right out.
Okay.
Yeah, let it go out.
Okay.
Put it in the bowl right over here.
Perfect.
And we'll add our sauce over here.
Now, for a side dish, this would feed four people, maybe six.
At least four people.
And I don't know about six people, but certainly-
Not in our family, Jan.
Like you said earlier.
Oh, doesn't that look nice, guys?
Oh, wow.
Now-
No?
Not yet, please.
Okay, I'm sorry.
Don't touch.
Now what?
A little touch of a little partially on the top here to decorate it.
It smells great, Dan.
And we'll top that off with just a-
Fresh tomatoes.
Fresh chopped tomatoes.
Mm-hmm.
You know, this is something you can fix in the summer-
It's so easy, too.
With all the extra tomatoes that your garden produces.
That's right.
And there, folks, you have a dish that's made with fresh tomatoes, fresh pomegranate-
Show it to the camera.
Oh, that's beautiful.
Isn't that nice?
Dan, that's great.
Nice.
Pretty, huh?
And of course, what good is it if we can't taste it?
The token tasted.
Right.
For you.
Thanks, Dan.
But first-
Okay.
Let me try it first, huh?
Ooh.
A little more of this.
Gosh, looks like another winner, Dan.
Well, I tell you, this is really good.
No, no, no, no, no.
It's for me.
For me, Marie.
He's the boss, right?
I'm tired.
He's the boss.
Go ahead, Mike.
Are we going to come back and show them some more recipes?
That's right.
This is absolutely sensational, folks.
You'll enjoy this dish like you will all the others.
And we're coming back in just a few more seconds.
Thank you.
I hope you all enjoyed the sauces that we made and the pastas that we made.
Good.
It was wonderful.
I had a lot of fun.
It was good, yeah.
It was a lot of fun.
Do you folks have any comments, Jen?
You know, this is such a creative machine.
You can do so much with it.
And that's why it was designed.
It's rugged.
It's sturdy.
Put different juices in it.
Try different herbs with it and enjoy it.
Have fun with it.
Yeah, have fun with it.
I had so much fun.
And nothing tastes like fresh pasta.
And it makes such a great gift.
And don't forget, folks, if you're thinking of a holiday gift, a Father's Day, Mother's
Day present, Christmas present, wedding present.
Wedding, yeah.
It makes a great gift.
Thank you very, very much again from the people at Ronco and the Popepeel Automatic Pasta
Maker.
Thank you.