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[upbeat music plays]
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Welcome to Easy-Bake Battle.
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I'm Antoni Porowski.
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I'm here to show you
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that good food doesn't have to be
complicated or fancy...
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-Smells pretty tasty in there.
-Yum.
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[Antoni] ...and to celebrate
the unsung heroes of the home kitchen.
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[woman] We do not give enough credit
to the home cooks.
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I am cooking every day.
That has gotta count for something.
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[Antoni] These cooks
will use clever tricks
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to cheat their way
to easy and delicious dishes.
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Mmm.
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[upbeat music continues]
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That is so good!
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They'll race against the clock.
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-Is your heart racing?
-Yes! I'm stressed for them.
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Oh my God! What?
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Oh God, that was stressful.
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[breathes rapidly]
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[Antoni] For a chance to win
up to $100,000.
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You took me back to my childhood.
Did you just make me cry with your dish?
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-Bing!
-[woman] Holla at your girl.
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Let me know
when you want me to serve you up.
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This is gonna be good.
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Let the Easy-Bake Battle begin.
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I'm so excited to meet you! Hi!
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Dave, Haley, and Andy,
welcome to your Easy-Bake Battle.
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I'm so excited to introduce you
to my dear friend, chef Kristen Kish.
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{\an8}Thank you very much.
I am thrilled to be here.
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[Antoni] Kristen is an award-winning chef,
a cookbook author,
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and she knows a thing or two
about cooking competitions.
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She's also one of your judges. So be nice.
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[all laugh]
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You're all here because you guys
are exceptional home cooks
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who are incredibly clever and crafty
and creative in the kitchen.
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-Andy.
-What's up, Antoni?
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Former college athlete.
You must be pretty competitive.
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Yes, sir.
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Growing up,
I played every sport, but today,
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{\an8}I wanna prove to everybody
that I'm not just the jock.
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I can throw down in the kitchen.
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-Haley.
-Hi.
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-I see you brought a little sous-chef.
-Two sous-chefs.
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-Two!
-Twins! [laughs]
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-This is your second?
-I have a daughter at home.
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She's 18 months, so I'll have three kids
under the age of two. Yeah.
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I can't even begin to imagine
what you're going through.
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{\an8}Winning this competition
would be huge for our family.
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The biggest thing I would wanna do
is get a larger vehicle.
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Mom van! I'm ready for it.
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Dave, you're an active duty military man.
Thank you for your service.
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Thanks for your support.
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{\an8}In the military, you're told what to do.
When I cook, it's how I want it to be.
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{\an8}I go play army during the day,
and at night,
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I don't have to follow
anyone else's recipe.
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I can literally take something
and just create.
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-Ready for your first challenge?
-Oh yeah.
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-I am.
-Absolutely.
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-Let's do it.
-[Antoni] Okay.
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Here's the situation.
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It's midnight. Happy hour ran way too long
and your stomach is rumbling.
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You need sustenance.
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I'm talking greasy, carb-loaded,
guilty pleasure goodness.
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I mean, who wants late-night kale?
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Your challenge is
to create a late-night snack
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that's fried, includes cheese,
and comes with a sauce.
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You have up to 30 minutes, but this round
is a race, so go as fast as possible
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while still delivering
the most delicious dish you can.
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[Haley and Andy chuckle]
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Myself and Kristen will be judging your
dishes based on taste and presentation,
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but we're also gonna be judging you
on how easy your dish is.
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We're looking for less time
and ingredients,
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as well as clever time-saving hacks.
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[Kristen] Give us a piece of you.
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Like, story and food equals heart.
That's really what it's all about.
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[Antoni] After judging, two of you
are gonna move on to the final round
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for a chance to win $25,000.
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Wow. [giggles]
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-Okay. My palms are already sweating.
-[laughter]
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-Same.
-Are you guys ready?
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-Absolutely.
-Oh yeah.
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On your mark. Get set.
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Make it easy!
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[upbeat music plays]
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{\an8}Some wontons.
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{\an8}Buttermilk.
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{\an8}[Haley] Cream cheese.
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[Antoni] Okay, so midnight snack.
It's gotta be crunchy.
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{\an8}It's gotta be cheesy.
There has to be a sauce that goes with it.
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Need sour cream.
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Okay, I can do this.
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{\an8}I make midnight snacks all the time.
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My family loves potatoes.
My son loves cheese.
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So I'm gonna make
a cheesy-loaded potato ball.
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And I'm gonna make
ranch dipping sauce from scratch.
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This mozzarella's gonna be stuffed
inside, as well as some cheddar.
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When I fry it up
and the cheese melts on the inside,
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it's gonna have a nice cheese pull
that's gonna wow the judges.
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Nice. Definitely need more than that.
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[Andy] My plan today is to make
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{\an8}a Philly cheesesteak wonton
with a side of Texas queso.
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[laughs] Let's go!
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I've made it a million times.
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I used to make it for a former
college football player, roommates.
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I'm pretty stoked to knock it out today.
A little diced jalapeño.
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Some people say my food's too spicy.
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I would disagree. [chuckles]
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-Haley has cream cheese, shredded cheese.
-You love cream cheese!
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I love cream cheese.
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Okay.
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{\an8}I am making
a stuffed jalapeño cream cheese wonton
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and a super quick ranch dip.
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But I have never worked
with a deep fryer in my life,
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so this is definitely
a new challenge for me.
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Haley has some grated cheese,
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which is great,
'cause it just melts a lot easier
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than having large chunks of it, right?
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Haley, what are you making?
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I'm making my stuffing for my wontons.
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I know that's gonna be
something good, boy.
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I am so excited to compete. I've never
done anything quite like this before.
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I've done a chili cook-off
back in college,
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but this is a lot larger of a scale.
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Now that I am a mom, I actually cook fast.
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I am constantly trying to get things
on the table quickly for my daughter,
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because a hungry toddler is
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a hungry toddler. [laughs]
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It's never out of season
for a cheesy snack, right?
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My family loves my cooking. My son
gets in the kitchen and cooks with me.
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He's only two years old,
so I have to do things quick.
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I can literally bake
a whole breakfast in an oven
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without touching a stove,
like poaching an egg in a muffin tin,
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using two sheet trays to make some bacon,
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so that he can have fun
with the cooking process
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and I don't lose him with two-hour meals.
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You can do so much in a microwave,
versus roasting a potato in the oven,
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which takes 40, 50 minutes.
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I had to figure out a way to make it easy.
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Get these potatoes wrapped
in paper towel, microwave 'em.
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Way faster than roasting.
Wrap them with a wet paper towel.
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It's gonna allow the potatoes to steam
and get nice and soft and tender.
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Microwave 'em for four to five minutes
for each potato.
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Usually, the skin will peel right off.
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I'm breaking off the potato skin
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and putting it in the bowl
so I can mash it up.
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If a bit of skin's in there, it's fine.
Skin's good for you.
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{\an8}Dave already has potatoes cooked.
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{\an8}-That happened very fast.
-How?
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{\an8}[sighs]
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{\an8}Dave, if your fingers are burning,
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your earlobe is
the coldest part of your body.
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If you touch it with your index finger
and thumb, it'll cool it off.
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I've been doing this so long
I don't even feel that it's hot.
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Woo. It's kind of hot in here.
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[Andy] Ooh, baby!
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I'm super confident
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because I cook fried food a lot.
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I played football in college, and that's
where I got my start in cooking.
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I was able to share that love for cooking
with the players on the team.
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So I have frozen chopped onions.
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Frozen onions are gonna be
a huge time saver for me.
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They're already chopped
and I can use 'em in two different ways.
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I'm gonna use half of the onions
for my Velveeta dip.
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I'm gonna use the other half
for my ground beef mixture.
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There we go. Come on.
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If you've been to Austin, Texas,
you know about that queso.
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-He's such a bro.
-A bro.
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[both laugh]
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{\an8}[Antoni] All right, 20 minutes!
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-You got this.
-[Andy] Woo!
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Okay, so just in terms
of, like, overall moods,
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I feel like Dave
is definitely running against the clock.
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Woo.
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[Antoni] Andy's hair has changed
drastically in very few minutes.
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And look at cool, calm, collected Haley.
She's already assembling her wontons.
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She definitely meditated this morning.
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So I'm filling the wontons now
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with the avocado,
cream cheese, jalapeño mixture.
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I'm gonna fold them up and fry 'em,
and then get the ranch dip going.
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I am a little nervous about putting
these wontons in a deep fryer.
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If you don't get the sealing nice,
you can start getting filling
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oozing out into the fryer,
and that's gonna be an absolute disaster.
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So Haley's already assembled and shaped.
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Andy is close behind.
He's making wontons as well.
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It's the battle of the wontons.
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You know what I find interesting
is that Andy was cooking that meat,
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which is totally fine,
but a hot meat filling inside
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before you roll
is probably not the best idea.
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It's such a small amount of filling,
he could go raw meat
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and save a lot of time.
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Making pierogies growing up,
the filling always had to be cold,
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because if it's too hot,
it's so much harder to do.
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Queso's rockin'. So the dip is good to go.
It has to kind of marry.
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Now I'm assembling these things.
Just closing 'em up with that egg wash.
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These things can be tricky to fold up.
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My biggest concern is making sure
they don't fall apart in the oil.
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I'm gonna throw 'em in the deep fryer.
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They'll only take, honestly,
about three minutes apiece.
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What do you think would be the best way
to fry where time is so limited?
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I see the mini little deep fryer.
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So long as they're on and heated,
obviously deep-frying cooks the quickest.
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[tense music plays]
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[Andy] I'm gonna move these over
to the fryer and that'll be a wrap.
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[Haley] I'm gonna fry 'em three or four
minutes, watch 'em and see how they go.
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00:09:37,243 --> 00:09:38,869
Haley's the first in the fryer.
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00:09:40,413 --> 00:09:42,039
-How are you doing?
-[Haley] Good.
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00:09:42,123 --> 00:09:43,833
-Getting there.
-I know, right?
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This is so money. I need one of these.
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-Mom friendly.
-Yeah, absolutely.
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Yeah, crispy heaven. [laughs]
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[laughs]
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Dude, this is awesome.
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I'm loving how this is going.
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{\an8}Right now,
I'm just breading the potato ball.
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00:10:04,437 --> 00:10:06,564
{\an8}One thing I do wanna pay attention to
is the size.
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As I'm watching Dave make those balls,
that's like a small baseball size.
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00:10:10,401 --> 00:10:13,696
That's gonna take longer in a fryer
to get it really nice and hot.
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00:10:13,779 --> 00:10:16,741
My great-grandmother taught me,
"Do it nice, not twice,"
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00:10:16,824 --> 00:10:18,993
so you don't have to go back
and do it again.
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00:10:19,076 --> 00:10:21,495
I understand that the competition
is about time,
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but I would say
wontons are the easy way out,
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because all you're doing
is frying some premade dough.
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Me taking my time and making
my own breading is gonna stand out.
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All right! Let's go, baby!
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00:10:32,798 --> 00:10:35,593
I'm making some ranch.
It's gonna be a little buttermilk,
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mayo, and sour cream, dried chives,
dried parsley, and dried dill.
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00:10:42,058 --> 00:10:42,933
Nice.
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I'm making a really quick ranch
with premade ranch powder.
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I love to use things in your cabinet,
like ranch seasoning.
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It cuts down the time.
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00:10:52,109 --> 00:10:54,487
Instead of chopping up dill and parsley,
and all the herbs,
232
00:10:54,570 --> 00:10:55,988
you have your flavoring right here.
233
00:10:56,072 --> 00:10:58,074
Pour your buttermilk
and you're ready to go.
234
00:10:59,075 --> 00:11:00,242
[tense music plays]
235
00:11:03,829 --> 00:11:05,164
Come on. There we go.
236
00:11:05,790 --> 00:11:06,707
There we go.
237
00:11:09,669 --> 00:11:13,798
{\an8}Okay, Haley was definitely in the lead
timing-wise, but Andy's already plating.
238
00:11:13,881 --> 00:11:16,717
{\an8}[Andy] We got to make it look nice
for Chef and Antoni.
239
00:11:17,301 --> 00:11:18,678
{\an8}Sweet! All right.
240
00:11:19,512 --> 00:11:23,307
That looks pretty awesome.
Um, micro cilantro? What is that?
241
00:11:23,391 --> 00:11:26,769
So a little cilanch
on top of the queso action.
242
00:11:26,852 --> 00:11:29,063
Finish that thing off
with a little bit of salt.
243
00:11:30,940 --> 00:11:35,277
I cooked these for maybe five minutes
until they were nice and golden brown.
244
00:11:35,361 --> 00:11:38,698
None of them did this.
Season with salt right after the fryer.
245
00:11:38,781 --> 00:11:39,657
Right?
246
00:11:39,740 --> 00:11:43,369
It's so important,
so the seasoning sticks to the hot food.
247
00:11:44,036 --> 00:11:46,872
[Haley] About to plate my dip,
and I'll be done.
248
00:11:46,956 --> 00:11:48,249
[tense music continues]
249
00:11:49,583 --> 00:11:50,584
Photo finish on this.
250
00:11:50,668 --> 00:11:54,171
Under four minutes remaining.
All three of them are plating, great.
251
00:11:54,255 --> 00:11:55,965
I love the swoosh with the spoon.
252
00:11:56,590 --> 00:11:57,425
{\an8}Sweet.
253
00:11:58,342 --> 00:11:59,343
{\an8}I love it.
254
00:11:59,427 --> 00:12:00,386
{\an8}-[bell dings]
-Woo!
255
00:12:01,262 --> 00:12:05,599
{\an8}Andy's done first! Andy finished
in 26 minutes and 42 seconds.
256
00:12:05,683 --> 00:12:07,435
Just under three minutes remaining.
257
00:12:08,352 --> 00:12:10,229
[Dave] Very close.
Need a garnish and that's it.
258
00:12:10,312 --> 00:12:11,147
[Antoni] Yes.
259
00:12:11,230 --> 00:12:15,609
{\an8}-Haley's almost there. Oh, oh, oh.
-[bell dings]
260
00:12:15,693 --> 00:12:17,153
{\an8}-Boom!
-Done!
261
00:12:17,236 --> 00:12:18,571
{\an8}Yes! Haley's done!
262
00:12:18,654 --> 00:12:19,655
{\an8}Come on.
263
00:12:19,739 --> 00:12:21,657
[Antoni] 27 minutes and 30 seconds
for Haley.
264
00:12:21,741 --> 00:12:24,368
-[Dave] Come on, come on.
-Let's go, Dave. You got this.
265
00:12:24,452 --> 00:12:26,203
-[Dave] Finishing up.
-[Andy] Knock 'em out.
266
00:12:26,287 --> 00:12:28,497
You got two minutes and 20 seconds left.
267
00:12:28,581 --> 00:12:29,540
It's cheesy.
268
00:12:30,499 --> 00:12:31,917
The flavor will be there.
269
00:12:32,001 --> 00:12:33,377
[tense music continues]
270
00:12:34,962 --> 00:12:37,047
{\an8}-[Antoni] Boom, Dave is done!
-[Andy] Atta, baby!
271
00:12:38,382 --> 00:12:41,469
{\an8}Dave finished in
28 minutes and 12 seconds.
272
00:12:41,552 --> 00:12:44,180
All three of you are done.
Congratulations.
273
00:12:44,263 --> 00:12:45,139
Thank you!
274
00:12:45,222 --> 00:12:46,599
[Antoni chuckles]
275
00:12:48,809 --> 00:12:51,687
Dave, talk to me about your dish.
What did you make?
276
00:12:51,771 --> 00:12:53,981
{\an8}I made some cheesy-loaded potato bites
277
00:12:54,064 --> 00:12:58,360
{\an8}on top of a spicy ranch sauce,
which I made with buttermilk,
278
00:12:58,444 --> 00:13:02,948
sour cream, mayo, some dried chives,
dried parsley, and dried, uh, dill.
279
00:13:03,032 --> 00:13:04,784
Uh, plenty of cheese loaded into 'em.
280
00:13:04,867 --> 00:13:07,119
Topped it with chives
and more Parmesan cheese.
281
00:13:07,203 --> 00:13:08,788
-Cheese on cheese.
-[Dave] That's right.
282
00:13:10,039 --> 00:13:12,792
[Antoni] Lovely pull. I see the cheddar.
I see the mozz.
283
00:13:18,005 --> 00:13:19,882
-That is so good!
-[Kristen] Right.
284
00:13:20,966 --> 00:13:22,635
You made your ranch from scratch.
285
00:13:22,718 --> 00:13:23,552
[Dave] I did.
286
00:13:23,636 --> 00:13:25,805
Do you feel that cut into your prep time?
287
00:13:25,888 --> 00:13:27,598
It definitely cut into the prep time,
288
00:13:27,681 --> 00:13:30,601
but it tastes a lot better
than some packaged ranch.
289
00:13:30,684 --> 00:13:32,937
-[Antoni] Okay. Heard that?
-[Haley] Mm-hmm.
290
00:13:33,437 --> 00:13:36,816
Dave, what I love most about this dish
is, one, it looks inviting.
291
00:13:36,899 --> 00:13:41,195
Maybe a little bit more sauce,
because the potatoes are so dense
292
00:13:41,278 --> 00:13:43,239
that you need a lot more to soak in there.
293
00:13:43,322 --> 00:13:48,327
But otherwise, you see
two golden, beautiful orbs of crispiness
294
00:13:48,410 --> 00:13:49,787
and I thoroughly enjoyed myself.
295
00:13:49,870 --> 00:13:54,375
Potatoes, super nice and creamy.
Your ranch is really nice and tangy.
296
00:13:54,458 --> 00:13:56,418
I feel like that acidity
from the buttermilk
297
00:13:56,502 --> 00:13:58,796
kind of cuts through the fried component.
298
00:13:58,879 --> 00:14:01,173
I would use a little bit more cheddar.
299
00:14:01,257 --> 00:14:04,844
That said, hacks like
microwaving your potatoes,
300
00:14:04,927 --> 00:14:06,387
I'm gonna remember that one.
301
00:14:06,470 --> 00:14:09,139
The fact that you use,
like, "crispy orbs,"
302
00:14:09,223 --> 00:14:13,018
I'm gonna write that in a poem one day,
'cause that's brilliant.
303
00:14:13,102 --> 00:14:13,936
That was great.
304
00:14:14,937 --> 00:14:16,564
-On to the next?
-Let's do it.
305
00:14:16,647 --> 00:14:17,523
[Antoni] Let's go.
306
00:14:18,983 --> 00:14:19,817
Hello.
307
00:14:20,317 --> 00:14:22,820
-Hello!
-Hi. [chuckles]
308
00:14:22,903 --> 00:14:24,029
Tell us what you made.
309
00:14:24,113 --> 00:14:28,576
{\an8}So I made a creamy cheese
and jalapeño stuffed wonton.
310
00:14:28,659 --> 00:14:31,996
{\an8}And I made a really quick ranch dip
with, like, three ingredients.
311
00:14:32,079 --> 00:14:36,333
{\an8}I also just love wonton wrappers,
because they're really easy and simple.
312
00:14:36,417 --> 00:14:39,795
-Yeah, because who doesn't?
-[Haley] Yeah, exactly. [laughs]
313
00:14:39,879 --> 00:14:41,297
[tense music plays]
314
00:14:47,928 --> 00:14:49,138
[Antoni] The flavoring is...
315
00:14:49,221 --> 00:14:52,516
I hate this word, but I'm gonna use it,
but it's like a flavor bomb.
316
00:14:52,600 --> 00:14:55,060
There's this explosion,
and there's so much going on.
317
00:14:55,144 --> 00:14:57,021
-It really made me happy.
-Good.
318
00:14:57,104 --> 00:15:01,150
It's crunchy. It's salty on the inside.
It's rich and creamy.
319
00:15:01,233 --> 00:15:02,318
I loved the ranch.
320
00:15:02,401 --> 00:15:03,652
Three ingredients
321
00:15:03,736 --> 00:15:07,323
yielded you a phenomenal sauce
that, quite frankly, I'll probably copy.
322
00:15:07,406 --> 00:15:12,286
I just wish there were a bit more salt
on the outside of it when I bit into it.
323
00:15:12,369 --> 00:15:14,580
-So it was a little neutral.
-Yeah.
324
00:15:14,663 --> 00:15:16,040
That said, I really liked it.
325
00:15:16,123 --> 00:15:18,542
[Kristen] The presentation is simple.
It's effective.
326
00:15:18,626 --> 00:15:21,837
The fold of the wontons
was really nicely sealed.
327
00:15:21,921 --> 00:15:23,130
That was delicious.
328
00:15:23,213 --> 00:15:25,090
-Thank you very much.
-Thank you.
329
00:15:25,174 --> 00:15:26,342
-Thank you.
-Let's go.
330
00:15:28,218 --> 00:15:30,554
{\an8}Andy, boy! Tell us what you made.
331
00:15:30,638 --> 00:15:36,101
{\an8}[Andy] Yeah, I made a Philly cheesesteak
stuffed wonton with a side of Texas queso.
332
00:15:36,185 --> 00:15:39,104
{\an8}Playing college ball,
everybody would come over to my house
333
00:15:39,188 --> 00:15:41,440
after a late game and want food.
334
00:15:41,523 --> 00:15:45,486
This was easy because you can make
a million of 'em and keep popping 'em out.
335
00:15:45,569 --> 00:15:48,030
-So that's where it initially came from.
-[Antoni] Awesome.
336
00:15:48,113 --> 00:15:49,490
[tense music plays]
337
00:15:52,576 --> 00:15:54,912
You went heavy-handed on the onion
and I like that.
338
00:16:01,168 --> 00:16:02,586
[laughs]
339
00:16:02,670 --> 00:16:04,254
-I just felt that.
-Yeah.
340
00:16:04,338 --> 00:16:06,382
I'm sorry. I wasn't expecting that.
341
00:16:06,465 --> 00:16:08,050
-It hit me in a nice way.
-[Andy] Good.
342
00:16:08,133 --> 00:16:12,763
So, Andy, a fun fact. I once judged
a queso competition. 75 quesos.
343
00:16:12,846 --> 00:16:15,641
I feel like you should enter
the competition, I'll put it that way.
344
00:16:15,724 --> 00:16:17,226
-[Andy] Thank you.
-It's delicious.
345
00:16:17,309 --> 00:16:18,143
Appreciate it.
346
00:16:18,227 --> 00:16:21,230
-[Antoni] That is the star of this dish.
-[Andy] Cool.
347
00:16:21,313 --> 00:16:22,731
It was really well-balanced.
348
00:16:22,815 --> 00:16:26,527
So the wonton, a little bit leached out,
a little bit dry inside.
349
00:16:27,111 --> 00:16:30,239
What we could have worked on a touch more
was sealing those edges.
350
00:16:30,322 --> 00:16:34,535
But that being said, I think the flavor
is rich. It's Philly cheesesteak.
351
00:16:34,618 --> 00:16:38,497
[Antoni] Consistency, as you very well
know, can make or break a dish.
352
00:16:38,580 --> 00:16:42,668
That said, we're both equally impressed
by your dish and your hair journey
353
00:16:42,751 --> 00:16:43,961
throughout this Dish Dash.
354
00:16:44,044 --> 00:16:45,629
-So thank you.
-Thanks, Antoni.
355
00:16:45,713 --> 00:16:48,799
That potato hack that you did
in the microwave was really clever.
356
00:16:48,882 --> 00:16:51,218
Saved a ton of time.
I wouldn't have thought to do that.
357
00:16:51,301 --> 00:16:53,303
My mom critiqued me
the first time I made it.
358
00:16:53,387 --> 00:16:54,972
She was like, "I need the potato softer."
359
00:16:55,055 --> 00:16:58,726
"You better put that potato in
for ten minutes or else." Like, yeah.
360
00:17:00,102 --> 00:17:02,563
So all of you did truly an incredible job
361
00:17:02,646 --> 00:17:04,982
whipping up some delicious
late-night snacks.
362
00:17:05,065 --> 00:17:06,108
-Thank you.
-Thank you.
363
00:17:06,692 --> 00:17:09,361
So the winning dish was perfectly fried,
364
00:17:09,445 --> 00:17:11,572
wonderfully crunchy,
365
00:17:11,655 --> 00:17:13,991
and the sauce added balance and tang
366
00:17:14,074 --> 00:17:17,161
that you really needed
to counteract that fried heaviness.
367
00:17:18,162 --> 00:17:19,413
The winner is...
368
00:17:19,496 --> 00:17:20,664
[tense music plays]
369
00:17:23,917 --> 00:17:25,753
...Dave. Congratulations.
370
00:17:26,420 --> 00:17:27,546
Nice, Dave.
371
00:17:27,629 --> 00:17:29,506
-Thank you, guys.
-Nice, man.
372
00:17:29,590 --> 00:17:32,551
[Dave] I feel amazing.
I put all my effort into my dish.
373
00:17:33,052 --> 00:17:36,805
For them to eat almost both potato balls,
that means they really enjoyed it.
374
00:17:36,889 --> 00:17:40,517
I'm more confident now
than I was about an hour ago, for sure.
375
00:17:41,643 --> 00:17:43,062
Now for the hard news.
376
00:17:43,145 --> 00:17:45,022
This is really challenging, obviously,
377
00:17:45,105 --> 00:17:48,275
but only two of you
can make it on to the next round. So...
378
00:17:50,152 --> 00:17:52,780
The cook going home is...
379
00:17:52,863 --> 00:17:54,615
[tense music plays]
380
00:17:57,743 --> 00:17:58,577
...Andy.
381
00:18:00,120 --> 00:18:00,954
I'm so sorry.
382
00:18:02,247 --> 00:18:04,083
So sorry to say goodbye.
383
00:18:04,166 --> 00:18:06,335
Thank you so much. This was awesome. Yeah.
384
00:18:06,418 --> 00:18:09,838
If I could have done anything differently,
I would have taken a breath,
385
00:18:09,922 --> 00:18:13,884
relaxed, and rolled the wontons correctly,
rather than rushing through it.
386
00:18:13,967 --> 00:18:18,806
But at the end of the day, I had a blast.
Hacks for life, stay humble.
387
00:18:18,889 --> 00:18:20,516
-It's so sad.
-It sucks.
388
00:18:20,599 --> 00:18:22,226
Even though Andy finished first,
389
00:18:22,309 --> 00:18:24,853
sometimes finishing first,
if you rush the process,
390
00:18:24,937 --> 00:18:26,563
doesn't yield the greatest result.
391
00:18:26,647 --> 00:18:28,982
-The sealing caused the biggest issue.
-Yeah.
392
00:18:29,566 --> 00:18:32,277
Well, there's literally no time to waste.
393
00:18:32,861 --> 00:18:36,782
Dave, you won the Dish Dash,
but this battle is an even playing field.
394
00:18:36,865 --> 00:18:40,577
Whoever wins this round becomes
our reigning Easy-Bake Champion
395
00:18:40,661 --> 00:18:45,833
and will continue on
for the chance to win up to $100,000.
396
00:18:45,916 --> 00:18:49,795
It's time for your final round
in the Easy-Bake.
397
00:18:50,462 --> 00:18:51,964
The situation is the same.
398
00:18:52,047 --> 00:18:54,007
It's late. You're tired.
399
00:18:54,091 --> 00:18:56,385
But this time, the fridge is empty,
400
00:18:56,468 --> 00:18:58,804
which means you're gonna have to check
401
00:18:59,429 --> 00:19:00,264
the freezers.
402
00:19:00,347 --> 00:19:01,932
[upbeat music plays]
403
00:19:03,100 --> 00:19:03,934
[Haley] Okay.
404
00:19:04,017 --> 00:19:09,356
We also have an extremely special guest
who's joining us for this round only.
405
00:19:10,482 --> 00:19:12,192
Please welcome a national treasure,
406
00:19:12,276 --> 00:19:14,820
the big Easy-Bake Oven!
407
00:19:16,071 --> 00:19:18,073
[upbeat music plays]
408
00:19:22,411 --> 00:19:24,830
We've created a special state-of-the-art
409
00:19:24,913 --> 00:19:28,500
and full-sized Easy-Bake Oven
that captures the spirit of the original.
410
00:19:28,584 --> 00:19:29,543
And guess what?
411
00:19:29,626 --> 00:19:33,714
This time around, you'll have to make
your entire meal in the oven.
412
00:19:33,797 --> 00:19:36,466
But it's going to take
a little bit of strategy.
413
00:19:36,550 --> 00:19:39,386
You're gonna have just one hour
to make your entrée.
414
00:19:39,469 --> 00:19:42,681
But you'll only have 40 minutes
to access the ovens.
415
00:19:42,764 --> 00:19:44,933
When the light comes on, it's ready to go.
416
00:19:45,017 --> 00:19:47,728
But once the light goes off,
there's no more heat.
417
00:19:49,062 --> 00:19:51,607
Dave, Haley, are you guys ready?
418
00:19:51,690 --> 00:19:52,941
-I'm ready.
-Oh yeah.
419
00:19:53,025 --> 00:19:56,904
Your time starts in three, two, one.
420
00:19:56,987 --> 00:19:58,071
Make it easy!
421
00:19:59,156 --> 00:20:00,407
{\an8}[Kristen] Oh my goodness.
422
00:20:03,035 --> 00:20:05,454
{\an8}For this round, they can only use
something out of the freezer
423
00:20:05,537 --> 00:20:08,123
or their pantry,
or canned goods, nothing fresh.
424
00:20:08,207 --> 00:20:09,666
They can only use the oven.
425
00:20:09,750 --> 00:20:13,253
They can make a finishing sauce
or anything like that on our stove top.
426
00:20:13,337 --> 00:20:15,172
-But it cannot be the base.
-Got it.
427
00:20:15,923 --> 00:20:18,217
Frozen chicken. Let's see what else.
428
00:20:18,300 --> 00:20:21,261
[Dave] Now that I've won this first
challenge, my head's in the game.
429
00:20:21,345 --> 00:20:23,555
But at the end of the day,
Haley's a great competitor.
430
00:20:23,639 --> 00:20:25,432
I know she has tricks up her sleeve.
431
00:20:25,515 --> 00:20:27,809
{\an8}Although I'm confident,
I'm still a little nervous.
432
00:20:29,811 --> 00:20:32,814
-[Antoni] Haley went straight to the oven.
-That sheet tray went in.
433
00:20:32,898 --> 00:20:35,525
-She must be preheating it for something.
-Oh, right.
434
00:20:35,609 --> 00:20:37,778
If you get a sheet tray
really nice and hot,
435
00:20:37,861 --> 00:20:39,446
you can develop a nice char on something.
436
00:20:39,529 --> 00:20:43,700
[scoffs] Haley, 30 seconds in,
she's already throwing hacks our way.
437
00:20:44,743 --> 00:20:49,539
{\an8}Almost going home in this last round,
it really encouraged me to step it up.
438
00:20:49,623 --> 00:20:53,335
{\an8}So I plan to make something
that I know and I love.
439
00:20:53,418 --> 00:20:57,172
I just need to make sure
that I execute it in the right way,
440
00:20:57,256 --> 00:21:02,219
because winning this round
would mean bringing home that $25,000.
441
00:21:02,302 --> 00:21:04,763
Hey, Haley. What you making for us?
442
00:21:04,846 --> 00:21:07,391
I am making
a deconstructed poppy seed chicken
443
00:21:07,474 --> 00:21:09,893
using frozen chicken
breaded with crackers.
444
00:21:09,977 --> 00:21:13,689
And I'm jazzing up some frozen broccoli.
Gonna make it roasted and delicious.
445
00:21:13,772 --> 00:21:14,856
Love!
446
00:21:14,940 --> 00:21:16,108
-Hey, Dave.
-Yes?
447
00:21:16,191 --> 00:21:20,070
-[Antoni] What you making?
-So I'm making a Tuscan salmon pasta.
448
00:21:20,821 --> 00:21:23,907
Once I defrost my salmon fillets
by sitting them in cold water,
449
00:21:23,991 --> 00:21:27,202
I'm gonna get them into a nice
hot skillet. That's my protein.
450
00:21:27,828 --> 00:21:28,745
[Antoni] Love.
451
00:21:31,832 --> 00:21:35,836
I'm running this spinach under warm water.
It's not gonna start cooking the spinach.
452
00:21:35,919 --> 00:21:39,589
I'm just trying to break it apart enough
so that I can put it into my pasta.
453
00:21:40,090 --> 00:21:44,720
One of the greatest home cook hacks
for anyone is honestly frozen spinach.
454
00:21:44,803 --> 00:21:48,015
No one needs to be cooking
five pounds of spinach to get a cup.
455
00:21:48,098 --> 00:21:49,182
-Right?
-Yep.
456
00:21:49,766 --> 00:21:51,768
[Haley] I'm gonna start
prepping my chicken.
457
00:21:52,269 --> 00:21:54,271
You can make frozen chicken beautiful.
458
00:21:55,439 --> 00:21:58,442
Being from the South,
casseroles are a huge thing.
459
00:21:58,525 --> 00:22:02,112
We learn how to make a casserole
before we learn how to ride a bike.
460
00:22:02,195 --> 00:22:04,323
So I know I can bring those flavors.
461
00:22:04,406 --> 00:22:07,409
I'm gonna start making the breading
for the chicken out of crackers.
462
00:22:07,492 --> 00:22:12,080
I love to just use a Ziploc baggie
to crush my crackers.
463
00:22:12,164 --> 00:22:14,207
It makes it super easy and mess-free.
464
00:22:14,291 --> 00:22:15,917
You don't need anything fancy to beat it.
465
00:22:16,001 --> 00:22:19,421
You can use a rolling pin,
back of a wooden spoon.
466
00:22:20,339 --> 00:22:21,256
Make it simple.
467
00:22:23,091 --> 00:22:27,679
And then I'm gonna add a little bit
of seasoning here to my cracker mixture.
468
00:22:27,763 --> 00:22:31,308
Poppy seed chicken casserole
has poppy seeds in with it,
469
00:22:31,391 --> 00:22:32,517
so I'm gonna mix that in.
470
00:22:32,601 --> 00:22:36,855
So now I am pressing the breading
on to the oil and chicken.
471
00:22:36,938 --> 00:22:40,859
Then once I get them on the sheet pan,
I'm gonna add a little bit more.
472
00:22:40,942 --> 00:22:45,530
What I'm gonna work on now is gonna help
my noodles to absorb some moisture.
473
00:22:45,614 --> 00:22:49,159
I cook this dish for my family
at home almost weekly.
474
00:22:49,242 --> 00:22:52,704
So using the oven only
isn't too hard of a stretch for me.
475
00:22:52,788 --> 00:22:56,541
I'm gonna go in here with some
chicken broth, some tomato paste.
476
00:22:57,459 --> 00:23:01,922
Then we're just gonna season this sauce.
Everyone's used to boiling pasta noodles
477
00:23:02,005 --> 00:23:06,009
until al dente, but 30 minutes in the oven
in a nice little broth
478
00:23:06,093 --> 00:23:08,303
and you'll have pasta done the same way.
479
00:23:08,804 --> 00:23:13,558
I don't have fresh mushrooms, so what
I'm gonna do is take canned mushrooms,
480
00:23:13,642 --> 00:23:15,852
chop those up
and put those in there as well.
481
00:23:15,936 --> 00:23:20,107
I just wanna make sure that I have a dish
with plenty of depth and plenty of flavor.
482
00:23:20,190 --> 00:23:22,567
The canned mushrooms
are definitely a safety net
483
00:23:22,651 --> 00:23:25,821
in case my salmon doesn't defrost
or come out the way I want it.
484
00:23:25,904 --> 00:23:30,534
Dave is gonna be baking pasta
in a shallow pan in the oven.
485
00:23:30,617 --> 00:23:32,786
That is such a smart way to use his oven.
486
00:23:32,869 --> 00:23:36,540
He's already building and layering
other flavors in with the pasta water,
487
00:23:36,623 --> 00:23:39,626
so not just a little seasoning and salt
like normal stove top.
488
00:23:39,709 --> 00:23:41,044
He's got the mushrooms in there,
489
00:23:41,128 --> 00:23:44,881
so all that flavor
is gonna get sucked up by that pasta.
490
00:23:46,466 --> 00:23:49,428
Okay, so one minute
until your Easy-Bake Ovens turn on.
491
00:23:49,511 --> 00:23:50,429
{\an8}All right, boom.
492
00:23:51,346 --> 00:23:53,432
{\an8}-[Antoni] One minute.
-One minute. Okay.
493
00:23:53,515 --> 00:23:56,101
{\an8}Okay. Perfect. Perfect timing. Perfect.
494
00:23:58,311 --> 00:24:01,731
All right, everybody,
your Easy-Bake Ovens are now on.
495
00:24:02,983 --> 00:24:05,068
You have 40 minutes until they turn off.
496
00:24:05,652 --> 00:24:06,528
[Haley] Okay.
497
00:24:06,611 --> 00:24:08,780
[upbeat music plays]
498
00:24:14,286 --> 00:24:19,833
I have got my chicken in the oven.
So now I am preparing frozen broccoli.
499
00:24:19,916 --> 00:24:22,502
You can do that delicious
and get a nice char on it.
500
00:24:22,586 --> 00:24:25,422
I've been preheating my sheet pan
in a really hot oven.
501
00:24:25,505 --> 00:24:28,425
I'm going to be generous with the oil,
so when it hits that pan,
502
00:24:28,508 --> 00:24:29,968
you're gonna hear the sizzle.
503
00:24:31,136 --> 00:24:33,054
I'm gonna hit it with red pepper flake
504
00:24:33,138 --> 00:24:36,725
and a bit of sugar to bring out
the natural sweetness of the broccoli.
505
00:24:40,604 --> 00:24:41,646
Okay.
506
00:24:41,730 --> 00:24:44,566
-[Antoni] She's got a hot pan.
-Listen for that sizzle.
507
00:24:44,649 --> 00:24:45,692
See if we get it.
508
00:24:46,443 --> 00:24:48,528
[oil sizzles]
509
00:24:48,612 --> 00:24:50,280
-[Antoni] It's sizzling.
-[Kristen] Sizzle.
510
00:24:50,363 --> 00:24:52,032
That is a satisfying sizzle.
511
00:24:52,991 --> 00:24:56,745
[Haley] I'm gonna pop that in the oven
for 15 minutes or so and just watch it.
512
00:24:57,954 --> 00:24:59,706
So it appears that Dave's salmon
513
00:24:59,789 --> 00:25:02,667
is fully thawed out,
because now he's patting it dry.
514
00:25:03,251 --> 00:25:05,545
[Dave] I'm adding a little bit of oil
to my salmon skin,
515
00:25:05,629 --> 00:25:09,090
so that when it hits this hot cast-iron,
it'll really sear it.
516
00:25:09,174 --> 00:25:12,928
This salmon was frozen. It's gonna release
a lot of moisture into that skillet.
517
00:25:13,011 --> 00:25:14,804
I don't want that extra moisture,
518
00:25:14,888 --> 00:25:18,058
so I need a hot pan to make sure
that this gets nice and crispy.
519
00:25:18,141 --> 00:25:22,020
[Antoni] It's a good way to make sure
your skin stays intact with the salmon.
520
00:25:25,732 --> 00:25:28,485
My dog loves it when the skin
sticks to the aluminum foil,
521
00:25:28,568 --> 00:25:30,320
because she gets to eat the mushy skin.
522
00:25:30,403 --> 00:25:31,947
When it's crispy, I eat it.
523
00:25:36,034 --> 00:25:37,160
I hear some sizzle.
524
00:25:37,244 --> 00:25:38,495
She's a gentle sizzle.
525
00:25:38,578 --> 00:25:42,290
Which might be better for the salmon,
so you don't get too hard of a cook.
526
00:25:42,374 --> 00:25:45,085
-Overcooked and raw on the top.
-Right.
527
00:25:45,168 --> 00:25:47,170
All right, here's what we're gonna do.
528
00:25:47,671 --> 00:25:50,173
I'm gonna make a Parmesan cream sauce.
529
00:25:50,257 --> 00:25:53,802
I'm gonna use some cream of mushroom soup,
because I don't have any heavy cream,
530
00:25:53,885 --> 00:25:55,303
because we don't have the fridge.
531
00:25:55,387 --> 00:25:57,973
Since I can't use
Parmesan cheese as a fresh cheese,
532
00:25:58,056 --> 00:26:01,142
I'm gonna add Goldfish Parmesan crisps.
533
00:26:01,226 --> 00:26:04,312
We're gonna cook this down
and make a Parmesan cream sauce.
534
00:26:04,396 --> 00:26:06,940
We're just gonna add that
to our salmon, and it's a wrap.
535
00:26:07,941 --> 00:26:09,526
What you doing? What's happening?
536
00:26:09,609 --> 00:26:14,406
I'm just thickening up my creamy sauce
for the chicken with a little cornstarch.
537
00:26:14,489 --> 00:26:18,451
Not only am I a mom,
I am a really confident cook.
538
00:26:18,535 --> 00:26:23,373
I find a lot of joy in preparing
and being really creative in the kitchen.
539
00:26:23,456 --> 00:26:27,627
I've worked really hard to get here
and I know my family too would be proud.
540
00:26:27,711 --> 00:26:29,462
-Yeah.
-I'm already proud of you.
541
00:26:29,546 --> 00:26:31,464
-Thank you.
-Yeah, same.
542
00:26:31,548 --> 00:26:36,678
This is a dream to continue to cook
for Antoni, who I really look up to.
543
00:26:36,761 --> 00:26:38,763
I actually can't believe
that I'm here. [giggles]
544
00:26:38,847 --> 00:26:40,557
[Antoni] How's it going, Dave?
Speed-walking.
545
00:26:40,640 --> 00:26:42,058
It's going, it's going.
546
00:26:42,142 --> 00:26:43,560
-Great.
-Exactly.
547
00:26:44,894 --> 00:26:47,439
Right now, I have
a lot of things going on at once.
548
00:26:47,522 --> 00:26:52,152
But I'm able to keep myself cool
and calm and able to refocus.
549
00:26:52,235 --> 00:26:53,945
I guess that's a military mindset.
550
00:26:56,573 --> 00:26:59,075
[Antoni] Interesting. So he used
cream of mushroom soup,
551
00:26:59,159 --> 00:27:01,828
but also whole canned mushrooms.
552
00:27:01,911 --> 00:27:04,623
Full disclaimer, I've never
used canned mushrooms before.
553
00:27:05,957 --> 00:27:07,334
-You wanna try one?
-Yeah.
554
00:27:09,002 --> 00:27:11,129
-Tell me how it is. [laughs]
-Thank you.
555
00:27:11,212 --> 00:27:13,381
[upbeat music plays]
556
00:27:17,886 --> 00:27:19,429
It definitely has a chew to it.
557
00:27:21,014 --> 00:27:22,390
It's not not slimy.
558
00:27:24,934 --> 00:27:28,688
-It tastes nothing like mushrooms.
-Very curious to see how that fits in.
559
00:27:29,981 --> 00:27:31,232
-[Kristen] Mm-hmm.
-Okay.
560
00:27:31,316 --> 00:27:33,693
Um, I feel like
we're the last people at a party
561
00:27:33,777 --> 00:27:37,947
that should've left 30 minutes ago,
but we're sticking around for last call.
562
00:27:38,031 --> 00:27:39,741
We should go back to my kitchen.
563
00:27:40,742 --> 00:27:42,619
[Haley] Maybe another three
or four minutes.
564
00:27:45,997 --> 00:27:47,374
[Dave] This Is the moment of truth.
565
00:27:47,457 --> 00:27:48,792
[groans]
566
00:27:48,875 --> 00:27:51,461
The salmon skin
is not gonna be crispy as I want it to,
567
00:27:51,544 --> 00:27:54,964
because there's still so much moisture,
it being a frozen fish.
568
00:27:55,048 --> 00:27:56,508
Not as good as I want it to.
569
00:27:56,591 --> 00:28:00,053
Hope this side comes out looking as good
as I want it to. It's all right.
570
00:28:00,136 --> 00:28:03,431
Hopefully, I can get the salmon seared
on that side,
571
00:28:03,515 --> 00:28:05,308
so I'm putting my salmon back in the oven.
572
00:28:05,392 --> 00:28:06,726
I'm gonna hope for the best.
573
00:28:08,269 --> 00:28:12,482
I'm gonna kind of cut into one
and kind of make sure it looks okay.
574
00:28:15,694 --> 00:28:16,569
Perfect.
575
00:28:16,653 --> 00:28:20,240
Just a reminder,
your ovens are turning off in 15 minutes.
576
00:28:21,658 --> 00:28:24,369
[Dave] I gotta keep mixing this pasta,
so it doesn't just dry out.
577
00:28:27,330 --> 00:28:28,248
Yes.
578
00:28:30,917 --> 00:28:33,837
So I got a nice char from frozen broccoli.
579
00:28:33,920 --> 00:28:36,673
No one would ever know
that was a frozen piece of broccoli.
580
00:28:36,756 --> 00:28:38,216
Ten minutes to go,
581
00:28:39,175 --> 00:28:41,136
and five minutes for your ovens.
582
00:28:41,219 --> 00:28:42,554
[tense music plays]
583
00:28:45,473 --> 00:28:48,518
I wanna make sure
that I'm not gonna overcook the salmon.
584
00:28:48,601 --> 00:28:52,105
Nothing worse than overcooked salmon.
I'm looking for 160 on this one.
585
00:28:52,188 --> 00:28:56,401
I like a well-done salmon. I'm not
one of those kind of raw type of people.
586
00:28:56,985 --> 00:28:58,862
We're close. I'mma let that sit.
587
00:28:58,945 --> 00:29:03,491
So I was wanting to go with some
crispy shallot or something to put on top,
588
00:29:03,575 --> 00:29:06,202
but I don't have any access
to fresh ingredients,
589
00:29:06,286 --> 00:29:08,830
so I'm gonna try to do something
with a bit of onion
590
00:29:08,913 --> 00:29:10,415
and see how that turns out.
591
00:29:10,498 --> 00:29:11,750
What is she gonna do?
592
00:29:13,543 --> 00:29:16,546
Careful, 'cause it'll splatter.
They have a lot of moisture.
593
00:29:16,629 --> 00:29:20,925
Watch that beautiful face of yours, Haley.
I don't know what that accent was.
594
00:29:22,218 --> 00:29:24,220
{\an8}[tense music plays]
595
00:29:25,764 --> 00:29:27,474
{\an8}All right, that's it for the oven.
596
00:29:27,557 --> 00:29:30,101
{\an8}Your ovens are off, everybody.
597
00:29:30,185 --> 00:29:31,686
{\an8}Five minutes left.
598
00:29:31,770 --> 00:29:33,772
[dramatic music plays]
599
00:29:35,523 --> 00:29:36,733
[Dave] Ah, come on.
600
00:29:37,525 --> 00:29:41,070
-[Haley] Maybe one more on that one.
-One minute left on your cook.
601
00:29:42,739 --> 00:29:48,661
{\an8}-Come on, come on.
-[Antoni] Five, four, three, two, one!
602
00:29:49,579 --> 00:29:51,790
{\an8}That's it! Time is up.
603
00:29:51,873 --> 00:29:53,625
Take it easy, everybody.
604
00:29:54,250 --> 00:29:55,084
Man!
605
00:29:57,545 --> 00:29:59,672
[Antoni] Haley, we're gonna
start with you.
606
00:29:59,756 --> 00:30:00,632
Okay.
607
00:30:02,008 --> 00:30:03,551
-[Antoni] Thank you.
-[Haley] Enjoy.
608
00:30:03,635 --> 00:30:06,763
{\an8}This is a deconstructed
poppy seed chicken,
609
00:30:06,846 --> 00:30:09,349
{\an8}a twist on a classic Southern casserole.
610
00:30:09,849 --> 00:30:12,727
{\an8}I just remember
eating that a lot growing up.
611
00:30:12,811 --> 00:30:14,896
{\an8}And this is just an elevated version.
612
00:30:14,979 --> 00:30:17,398
It is quicker than the casserole as well.
613
00:30:18,483 --> 00:30:20,777
I've never had poppy seed chicken before.
614
00:30:21,653 --> 00:30:24,906
If this is what it's supposed
to taste like, it tastes fantastic.
615
00:30:24,989 --> 00:30:29,035
Crackers is always a brilliant choice,
because they're already so fatty and rich.
616
00:30:29,118 --> 00:30:31,913
They just crisp up.
I was getting pieces that fell off,
617
00:30:31,996 --> 00:30:35,708
eating them like little fried croutons.
Those were absolutely delicious.
618
00:30:35,792 --> 00:30:40,129
The chicken, perhaps, a little thinner,
like cut 'em in half or something.
619
00:30:40,213 --> 00:30:42,674
-'Cause the breading to chicken ratio...
-Right.
620
00:30:42,757 --> 00:30:44,551
-I'm a breading fanatic.
-[Haley] For sure.
621
00:30:44,634 --> 00:30:47,595
Having more of that breading balance
with that big bite of chicken...
622
00:30:47,679 --> 00:30:49,848
-Yeah.
-...I think could have helped.
623
00:30:49,931 --> 00:30:52,350
The broccoli
is the most surprising thing for me.
624
00:30:52,433 --> 00:30:57,063
If you didn't tell me that was frozen,
I would have no idea.
625
00:30:57,146 --> 00:30:59,649
I was familiar with the sheet tray hack,
626
00:30:59,732 --> 00:31:02,026
but I don't know
if I would have ever added sugar,
627
00:31:02,110 --> 00:31:04,779
and that also helped
accelerate that caramelization.
628
00:31:04,863 --> 00:31:07,657
-Yes.
-And it's very smart.
629
00:31:07,740 --> 00:31:09,325
-And really tasty.
-[Haley] Thank you.
630
00:31:09,409 --> 00:31:10,451
Thank you.
631
00:31:10,535 --> 00:31:14,372
Okay. Chicken's nice and tender.
I really like the sauce.
632
00:31:14,455 --> 00:31:17,709
It's nice and thick
without being too dense.
633
00:31:18,209 --> 00:31:21,880
The broccoli has the right amount of heat
from the chili flakes as well.
634
00:31:22,380 --> 00:31:25,550
If I have a tiny little critique
that I have to bring up,
635
00:31:25,633 --> 00:31:29,262
I would have salted the onion
right when they got out of the fryer.
636
00:31:29,345 --> 00:31:33,808
But that said, I'm a big fan of this.
So thank you so much, Haley.
637
00:31:33,892 --> 00:31:34,809
Dave,
638
00:31:35,685 --> 00:31:36,519
you're up next.
639
00:31:37,103 --> 00:31:37,937
Let's do it.
640
00:31:39,647 --> 00:31:40,648
[Kristen] Thank you.
641
00:31:40,732 --> 00:31:44,903
{\an8}[Dave] So I made you a Tuscan salmon pasta
with a Parmesan cream sauce.
642
00:31:44,986 --> 00:31:45,987
{\an8}[Antoni] Love that.
643
00:31:46,070 --> 00:31:47,405
{\an8}[Dave] I make Tuscan pasta a lot,
644
00:31:47,488 --> 00:31:51,075
{\an8}because it's a creative way to get
different veggies in your pasta dishes.
645
00:31:51,576 --> 00:31:53,202
Do you cook pasta in the oven often?
646
00:31:53,286 --> 00:31:56,247
Pasta in the oven is a go-to
on a late night.
647
00:31:56,331 --> 00:31:59,083
If I don't feel like
waiting for pasta water to boil,
648
00:31:59,167 --> 00:32:01,502
you can throw it in a sauce
and cook it in the oven,
649
00:32:01,586 --> 00:32:04,047
and in 30 minutes,
you have the same thing.
650
00:32:04,130 --> 00:32:05,715
-Mm-hmm.
-Literally the assignment.
651
00:32:05,798 --> 00:32:07,300
-Late-time munchies.
-That's it.
652
00:32:07,383 --> 00:32:08,217
[Antoni] Yeah.
653
00:32:08,760 --> 00:32:09,802
It tasted really fresh.
654
00:32:09,886 --> 00:32:13,139
The fact that you used canned goods
and pantry goods
655
00:32:13,222 --> 00:32:16,059
and everything out of the freezer,
and you did it successfully...
656
00:32:16,142 --> 00:32:18,853
-[Dave] Thank you.
-Salmon is seasoned really nicely as well.
657
00:32:18,937 --> 00:32:20,021
Slightly overcooked.
658
00:32:20,813 --> 00:32:22,815
-I like mine a little more underdone.
-Okay.
659
00:32:22,899 --> 00:32:24,317
I see our little friends here,
660
00:32:24,400 --> 00:32:26,861
um, th-the canned mushrooms,
661
00:32:27,737 --> 00:32:30,323
which I made the mistake
of trying right out of the can.
662
00:32:30,823 --> 00:32:33,534
Definitely better in this Tuscan pasta.
663
00:32:33,618 --> 00:32:35,286
-Note to self.
-Perfect.
664
00:32:35,370 --> 00:32:38,873
This is my first time trying a baked pasta
like this, and it's really clever.
665
00:32:38,957 --> 00:32:40,541
It's really, really simple.
666
00:32:41,125 --> 00:32:43,962
I'm happily surprised
at how well it came out.
667
00:32:44,045 --> 00:32:46,547
The flavor profile, like Ant said,
668
00:32:46,631 --> 00:32:48,174
it is very fresh.
669
00:32:48,257 --> 00:32:51,886
It feels... It feels... Tuscany. Like it...
670
00:32:51,970 --> 00:32:54,931
I'm not gonna lie.
This was not at all what I was expecting.
671
00:32:55,014 --> 00:32:58,309
I was thinking it was either gonna be
gummy and overcooked or undercooked.
672
00:32:58,393 --> 00:32:59,727
-Yeah.
-But it's even.
673
00:32:59,811 --> 00:33:01,145
It's very impressive.
674
00:33:01,229 --> 00:33:05,733
My only critique is that if we're gonna
try to do salmon with the skin on,
675
00:33:05,817 --> 00:33:07,193
cook it with the skin, that's fine,
676
00:33:07,276 --> 00:33:09,612
but if it's not crispy,
take it off before you serve it.
677
00:33:10,238 --> 00:33:12,740
The sauce was incredibly clever.
I like that.
678
00:33:12,824 --> 00:33:15,326
Like Parmesan cream sauce
with Parmesan crackers.
679
00:33:15,410 --> 00:33:18,204
Yeah, I would've...
I would've never thought of that.
680
00:33:18,287 --> 00:33:19,330
Thank you.
681
00:33:19,414 --> 00:33:23,167
Kristen and I are gonna have a chat
and you can head back to your stations.
682
00:33:23,251 --> 00:33:25,461
-Thank you both very much.
-Thank you.
683
00:33:25,962 --> 00:33:30,008
You making the pasta in the broth
in the oven was really smart.
684
00:33:30,091 --> 00:33:32,510
For you to bring the freshness
with the broccoli...
685
00:33:32,593 --> 00:33:33,803
I was trying to figure out
686
00:33:33,886 --> 00:33:36,764
how I could make a frozen vegetable
look really good, and you did it.
687
00:33:36,848 --> 00:33:39,392
That was great.
It's pretty much anyone's game.
688
00:33:39,976 --> 00:33:41,102
Dave and Haley,
689
00:33:41,185 --> 00:33:45,106
this has been such an extraordinary day
in the Easy-Bake Kitchen.
690
00:33:45,189 --> 00:33:48,067
Through your food, I feel like
I've gotten to know both of you,
691
00:33:48,151 --> 00:33:49,777
and for that I am so grateful.
692
00:33:49,861 --> 00:33:52,238
So thank you
for being so generous with us.
693
00:33:53,823 --> 00:33:57,243
So as you both know,
we can only have one winner here today.
694
00:33:58,995 --> 00:34:00,121
You both were amazing.
695
00:34:00,705 --> 00:34:03,374
{\an8}But the winning dish was easy.
696
00:34:03,458 --> 00:34:06,586
{\an8}Every single thing
on that winning plate had a purpose.
697
00:34:06,669 --> 00:34:12,550
The home cook putting $25,000
in their pockets today,
698
00:34:12,633 --> 00:34:15,553
who will come back
for a chance to win again and again,
699
00:34:16,179 --> 00:34:17,388
is...
700
00:34:17,472 --> 00:34:19,390
[tense music plays]
701
00:34:23,102 --> 00:34:25,313
...Haley. Congratulations.
702
00:34:26,397 --> 00:34:28,232
[Dave] Congrats. Let me give you a hug.
703
00:34:28,316 --> 00:34:29,275
[Antoni] Congrats!
704
00:34:29,358 --> 00:34:31,736
-You definitely deserved it.
-Thank you.
705
00:34:31,819 --> 00:34:32,737
Congratulations.
706
00:34:32,820 --> 00:34:34,989
You just won $25,000.
707
00:34:36,324 --> 00:34:37,325
Oh gosh, it's...
708
00:34:37,950 --> 00:34:42,080
I mean, it's just gonna bless
our growing family tremendously.
709
00:34:42,163 --> 00:34:43,289
Woo!
710
00:34:43,372 --> 00:34:47,210
I'm getting my mom van!
I am so incredibly proud of myself.
711
00:34:47,293 --> 00:34:50,213
If you're a stay-at-home mom,
continue to chase your dreams
712
00:34:50,296 --> 00:34:53,257
and find that thing for you,
'cause it feels really amazing.
713
00:34:53,341 --> 00:34:57,345
We deserve a snack right now,
so let's honor the classic Easy-Bake Oven
714
00:34:57,428 --> 00:35:00,515
and maybe enjoy
some beautiful Easy-Bake brownies.
715
00:35:00,598 --> 00:35:01,432
Nice.
716
00:35:01,516 --> 00:35:02,391
Yay!
717
00:35:02,475 --> 00:35:03,768
You first, winner.
718
00:35:03,851 --> 00:35:05,061
-Thank you.
-Cheers.
719
00:35:05,144 --> 00:35:06,896
-There you go.
-[Kristen] Thank you.
720
00:35:08,564 --> 00:35:10,441
[Antoni] This season on Easy-Bake Battle{\an8}...
721
00:35:10,525 --> 00:35:13,653
We're gonna challenge you
to only use a waffle iron.
722
00:35:13,736 --> 00:35:15,154
Does that stress you out?
723
00:35:15,238 --> 00:35:17,281
I don't think so, Antoni.
724
00:35:17,365 --> 00:35:20,409
[Antoni] We're honoring the true
superstars of the dinner table.
725
00:35:20,493 --> 00:35:22,620
I'm gonna cook like you've never seen.
726
00:35:22,703 --> 00:35:24,539
Very excited,
because I'm perpetually hungry.
727
00:35:24,622 --> 00:35:25,957
Ha!
728
00:35:26,666 --> 00:35:29,877
I'm going to win,
because I'm a winner. [laughs]
729
00:35:29,961 --> 00:35:33,131
Gives you a whole new meaning
of flat iron steak.
730
00:35:33,214 --> 00:35:34,715
[laughs]
731
00:35:34,799 --> 00:35:36,300
[Antoni] And their amazing hacks.
732
00:35:36,384 --> 00:35:38,594
-It is a smart hack, isn't it?
-Yeah!
733
00:35:38,678 --> 00:35:41,013
-Easy and delicious.
-[Antoni] I would pay money for this.
734
00:35:41,097 --> 00:35:42,890
I love you!
735
00:35:42,974 --> 00:35:45,226
[Antoni] With $100,000 on the line...
736
00:35:45,309 --> 00:35:47,562
[woman] Oh my gosh,
my waffle is overflowing.
737
00:35:47,645 --> 00:35:50,189
I came here to win the $100,000.
738
00:35:50,273 --> 00:35:51,816
Oh!
739
00:35:51,899 --> 00:35:53,526
[squeals]
740
00:35:53,609 --> 00:35:55,278
[Antoni] ...they'd better make it easy.
741
00:35:55,361 --> 00:35:57,405
This is an opportunity of a lifetime.
742
00:35:57,488 --> 00:35:58,948
Perfectomundo!
743
00:35:59,031 --> 00:36:00,616
Yum! It's really good.
744
00:36:00,700 --> 00:36:03,369
-We're so proud of you.
-Thank you so much.
745
00:36:05,454 --> 00:36:07,415
-[Antoni] Hey, hey, hey, hey.
-I'm sorry.
746
00:36:07,498 --> 00:36:09,876
[Antoni] Just a little dab. You got this.
747
00:36:09,959 --> 00:36:11,794
Is anyone making gravy?
748
00:36:11,878 --> 00:36:13,796
[upbeat music plays]