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MR. FOOD TEST KITCHEN WATERMELON LEMONADE MONDAY 07-04-16

1:25

Nothing is more summery than what we are making today. And since we can throw it together in 5 minutes, we still have plenty of time to make it before the gang shows up.

Happy 4th of July. Today’s the day that no matter what else you have going on, we should carve out few minutes to think about how fortunate we are to have our independence. It’s also a day that many of us will be firing up the grill, heading to the park or maybe just staying at home and making something that feels tasty and summery. So whether that’s hot dogs and burgers, fall-apart ribs or simply a big fill-you up salad, we have just the thing to wash it down. It’s watermelon lemonade and I promise once you try it, it’ll be your new summertime favorite. To make it all we do is cut some watermelon into chunks and puree it in a blender. This takes seconds. Now this goes into a large pitcher along with cold water, lemon juice and some sugar. After we mix this together it’s ready to serve over ice. And whether you serve it as is or spiked with a little vodka or rum for an adult-only version, let me tell you the combo of the fresh watermelon and the lemon makes this a real thirst quencher. So go online now and get the recipe for our, “Watermelon Lemonade,” because you still have plenty of time to make it before everyone comes over. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, wishing you a 4th filled with lots of … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN ICE CREAM PRETZEL SQUARES TUESDAY 07-05-16

1:27

How many licks do you think it takes to polish off the average sized ice cream cone? 50, 200, 500? Stick around for the results.

Seven, eight … Did you know that it takes an average of 50 licks to polish off the average-sized ice cream cone? Well it does. If you’re thinking, “Why are you telling me this?” It’s because July is National Ice Cream Month, which means, whether you like your ice cream scooped in bowls … or in a cone, smothered with toppings or you tend to go more for the ice cream novelties, there’s no better time than this month to take advantage of all the sales and exciting options that are waiting for us in the freezer aisle, like gelato, Italian ice and froyo just to name a few. And to add to the summer time fun, let me share one of my favorites. We started by combining some crushed pretzels and sugar with a bit of melted butter, and that gets baked off. That’s going to be our crust. Once that cools, we pile on our favorite flavor of ice cream. After you finish it off with a layer of whipped topping and drizzle on some hot fudge, you’re good to go. With so many flavors to choose from, you can change this up all month long. The recipe for our, “Ice Cream Pretzel Squares,” is online now just in time for National Ice Cream Month. I’m Howard in the Mr. Food Test Kitchen, where I’m determined to see if I can indulge in a different flavor every day this month. It’s a tough job, but… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN CLASSIC FRIED CHICKEN WEDNESDAY 07-06-16

1:27

If you like fried chicken that has a real crunch and lots of flavor, we have a few tips that will guarantee those results.

When it comes to making fried chicken, there are a few tricks that can take it from, ”just ok” to absolutely amazing. And today we’re sharing those tricks with you so you can enjoy award-winning fried chicken all summer long. The first thing you want to do is make sure your chicken is nice and plump. Then place it in a large bowl of ice cold salted water. This’ll help make the skin extra crispy.

After soaking it for about 20 minutes, we dredge it in some seasoned flour before dunking it into a buttermilk bath. Another trick to making sure our coating is super crunchy is to use self-rising flour. That’s our secret ingredient. Now the chicken goes back into the flour mixture one more time before it goes into some hot oil. And you want to make sure the oil is about 300 degrees, which is just the right temperature to make sure the chicken cooks through, but it’s not too hot that the breading burns.

Once the crust is golden and no pink remains it’s time to drain it on a cooling rack, rather than paper towels. Does this look good or what? And whether you eat it hot or cold, I know you’ll be going back for seconds and even thirds. So to indulge in this classic comfort food, why not go online and get the recipe for our, “Classic Fried Chicken,” I know you won’t be disappointed. I’m Howard in the Mr. Food Test Kitchen, where today we found a ”crispy crunchy way” for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN CITRUS BERRY DUMP CAKE THURSDAY 07-07-16

1:33

It’s as easy as dump, mix, sprinkle and bake. And the results will make your taste buds very happy.

When it comes to desserts, we all want ones that taste homemade, yet we often don’t have the time to make them from scratch. If that sounds like you, then now would be the time to turn up the volume because we’ve got a dump cake that’s super-fast and super tasty. All we do is dump a good amount of fresh or frozen blueberries, some sugar, a bit of lemon zest, and a squeeze of fresh lemon juice in a 9”x13” pan and give it a good stir. On top of that, we sprinkle a box of lemon cake mix before finishing it off with some pats of butter. Yup, it’s that simple and yes, the cake mix is the dry mix right out of the box. Now this goes into the oven for about 45 minutes, or until it’s golden and the blueberries are bubbling. You see the tartness of the lemon and the sweetness of the blueberries make a winning combination. And as you can see, it doesn’t get any easier than this, since all we do is dump, mix, sprinkle and bake. And when you dish this up with some ice cream, you can bet that this will be on your most requested list, week after week. I do hope you’ll go online after the news and get the recipe for our, “Citrus Berry Dump Cake,” so you can enjoy a homemade taste, without all the work. Hey Kelly, you want to try some? I’m Howard in the Mr. Food Test Kitchen with Kelly, who rarely says no to dessert, especially when it’s, as we say … “OOH IT’S SO GOOD!”

MR. FOOD TEST KITCHEN CHILLED BEEFED-UP SUMMER SALAD FRIDAY 07-08-16

1:22

It’s July and that means we’re looking for new ideas for dinner that’ll keep us cool and satisfied. Just wait until you see what we came up with. Just wait.

When it comes to cooking during the summer, we usually stay away from the slow-cooked comfort foods and lean towards the lighter fare. And if this July is going to be anything like last year’s, which happens to be the hottest month ever on record, then the beefed-up summer salad we’re making today is just what we’re looking for. We start by cutting a head of iceberg lettuce and placing it on a platter. On top of that we arrange some cucumbers and tomatoes that we’ve chunked up.

Now for the part that turns this from “just a salad” into a main dish, we pile on some cooked roast beef. And that can be chunked up from a roast we have leftover or from the deli. And since a salad is only as good as the dressing that goes on it, we threw together a creamy horseradish dressing that really complements the beef. Then we threw some onions and it’s done. It may seem simple, but the simplest things in life are often the best. And when you serve this chilled, laced with the tangy dressing, don’t be surprised if this becomes a year-round favorite. I do hope you’ll go online to get the recipe for our, “Chilled Beefed-Up Summer Salad”, cause it’s that good. I’m Howard in the Mr. Food Test Kitchen, where today we found a “cool and refreshing way” for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN EVERYDAY CHICKEN CASSEROLE MONDAY 07-11-16

1:20

Research shows that it’s important to get the whole family together for dinner. And the recipe that we’re making today will help you do just that.

Research has proven that sitting down and eating a meal as a family is so important. So if soccer practice, dance rehearsals and other stuff makes getting together for dinner seem impossible, then let me share a recipe with you that’ll bring everyone together. We start by mixing together a can of cream of chicken soup with some mayo and a few seasonings. Then we toss in some cooked cut up chicken, cooked rice, chopped celery and a cup of frozen peas that we’ve thawed. Once that’s mixed, we spoon it into a casserole dish, and finish it off with some coarsely crushed potato chips before baking it off. We could even get this ready a day ahead, and cook it off right before everyone gets home. And when you serve this bubbling hot, let me tell you, it’ll be the highlight of your day. So what do you say you go online and get the recipe for what we call, “Everyday Chicken Casserole,” so you’ll have an easy meal on those nights when a good family dinner seems almost impossible. I’m Howard in the Mr. Food Test Kitchen, where today we found an “all-in-one pan way” for you to say … “OOH IT’S SO GOOD!”

MR. FOOD TEST KITCHEN ALL STAR ZUCCHINI TUESDAY 07-12-16

1:23

This time of year zucchini is here, there, it’s practically everywhere. And today it’s the star of our side dish that’s perfect for this time of year. Just wait until you see what it is.

Ah, zucchini. It may seem just like any other vegetable, but there’s so much more to it. First of all, zucchini is probably the easiest vegetable for us to grow in our gardens. Now for those of us who grow them, we know that before long we’ll be inundated with them and we’ll find ourselves sharing them with our neighbors and bringing them to the office. And with them being so abundant, it’s a darn good thing that they’re so good for us. You know one cup of zucchini only has 25 calories and it’s packed with more potassium than this banana. So let me share a way to turn these into a new mouthwatering side dish. We start by sautéing some cut up tomatoes in a bit of olive oil along with a touch of minced garlic, freshly chopped parsley and lots of spices. Once it cooks down, we stir in some zucchini that we’ve chunked up. And when it’s tender, it’s ready to serve as a healthy-as-can-be side dish. No matter how you serve it, we know you’ll be scraping the bowl so you don’t miss a drop. To get the recipe for our, “All Star Zucchini,“ all you have to do is go online before all that zucchini takes over your house. I’m Howard in the Mr. Food Test Kitchen, where today we found a “fresh from the garden way” for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN CAMPER’S COUNTRY RIBS WEDNESDAY 07-13-16

1:24

Grab your hiking boots and appetite because we’re going camping and you’ll never guess what we’re cooking up.

As you can see, today, and through the rest of the week we’ll be out of the kitchen enjoying the great outdoors. And it seems like every time I go camping I ask myself, “Why don’t I do this more often?”

To me, the best parts of camping are having a chance to reconnect with nature, sitting around a campfire and of course eating. And just because we’re roughing it, doesn’t mean we shouldn’t eat well. So let me share with you how easy these sticky country ribs are to throw together. We start with some country-style ribs that are seasoned with some salt ‘n’ pepper. You see they’re a lot meatier than traditional ribs and cook up more like a pork chop. Now while those cook, we mix together some BBQ sauce, sweet and sour sauce and a bit of hot sauce. After our ribs cook for a few minutes on each side, we slather them with our tangy sauce. When these come off the grill and we serve them with some corn on the cob, get ready for some good eating. And just because they’re great for camping don’t think for a minute that you can’t make them at home. I do hope you’ll go online to get the recipe for our, “Camper’s Country Ribs” Let me tell you, this is a far cry from what I ate when I was a kid camping. I’m Howard from the Mr. Food Test Kitchen looking for more “back-to-nature ways” for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN AMAZING HOT DOG ‘N’ BEANS SKILLET THURSDAY 07-14-16

1:23

We’re takin’ our hot dogs ‘n’ beans to a whole new level, one that’ll make you a very happy camper.

It’s day two of our camping adventure. Yesterday, after a busy day outdoors, we chowed down on some of the best country-style ribs ever. Then after dinner we were so stuffed we ended up taking a hike around the lake before toasting some marshmallows around the campfire. And after a morning of trying our luck at fishing, and not being very successful, we decided it was time for another camping staple, hot dogs ‘n’ beans, but with a twist of course. We start out by sautéing a chopped onion in a cast iron skillet. And that can be over a campfire, a grill or even a portable burner. Once they’re golden, we toss in some hot dogs that we’ve cut up along with a couple cans of baked beans, and a bit of ketchup and mustard. After this simmers for a bit and all the flavors come together we top it off with some corn chips which adds a welcome crunch. There you have it, an all-in-one skillet favorite that’s so filling and comforting it’s perfect after a busy day of camping. So here’s what I suggest, go online and get the recipe for what we call, “Amazing Hot Dog ‘n’ Beans Skillet,” because it’s truly that!

Let me tell you, it may sound basic, yet it’s anything but. I’m Howard from the Mr. Food Test Kitchen, where today we found a ”rustic, yet satisfying way” for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN POUND CAKE S’MORES FRIDAY 07-15-16

1:29

Today we’re making a camp fire favorite that’s so good we promise you’ll be asking for S’more.

As we wrap up our tasty camping adventures, we realize that we definitely need to do this more often. You know, we get so caught up in our day-to-day activities that we often forget to take some time to connect with Mother Nature. And since one of the best parts of camping is ooey-gooey s’mores, we came up with an amped up version that we make on the grill. We start off by cutting a store-bought pound cake into slices and buttering one side of each slice. Then we place them on the grill for a minute or so just until they start to get golden. Once they are, we butter the top and flip them over.

Ok, now for the part that makes these more s’more-like, we top half the pound cake with chocolate bars and on top of that goes a few mini marshmallows. Then the remaining toasted pound cake goes on top of those and there you have it. A twist on our favorite camping creation, the s’more. The best part of making them is that we can make a bunch at one time. And when you squish all the layers together, get ready for a taste of heaven. So to get the step-by-step recipe, all you have to do is go to our website and look up, “Pound Cake S’mores”, it’s that easy. I’m Howard from the Mr. Food Test Kitchen, and I hope you had as much fun with our camping adventure as we did. Because when you combine Mother Nature and good food… “OOH IT’S SO GOOD!!”

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