MR. FOOD® SHOW TITLE SHOWTITLE DATE



MR. FOOD TEST KITCHEN HASH FOR A BASH MONDAY 03-18-13

1:32

St. Patrick’s Day is over, and you’ve got leftover corned beef. We’ll show you how to use it in a whole new way. Come on. Join us.

Welcome to the Mr. Food Test Kitchen, I’m Howard. You know, St. Patrick’s Day might be behind us, but if you still have a piece of corned beef left in the fridge, we’ve got an idea that’ll turn it into a very welcome meal … whether that’s morning, noon or night. And if you don’t have any, no problem at all ’cause you can always pick some up. Since right now, you'll find it on sale almost everywhere. We start by sautéing some diced onions in a skillet just ’til they’re tender. We’ll add some potatoes. And since this is a weekday quickie, we’re using frozen hash brown potatoes – that means no peeling and no chopping. While those are getting crispy, we’ll dice up our corned beef into cubes so they're the same size as our potatoes. We add in the corned beef and give it a stir, and once it heats up and gets crispy, we could serve it just like that. But to make this over the top, we scooped it into a baking dish and made small indentations with a spoon … like this … so it sorta looks like a muffin pan. Crack an egg into each indentation, cover the whole thing with foil and into the oven it goes until the eggs are done. And when you bring this pipin’ hot “corned beef hash bake” to the table, watch everyone sit up and grab their forks. Look, the recipe for “Hash For A Bash” is online now, and let me assure you this is as fitting for dinner as it is for breakfast. So whether you have leftover corned beef or not, this is one new idea to add to your list of … as we say around here … your list of uh… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN SHORTBREAD TEA COOKIES TUESDAY 03-19-13

1:37

Tea is not just for drinking anymore. And we’re gonna show you how to take this and make this. It’s a cookie.

Here in the Test Kitchen, we’re always looking for new ways to add flavor to our favorite dishes. So when we heard about using tea in cooking, we had to give it a try. And since tea goes so well with cookies, that’s where we decided to start. For our dough, we creamed together some butter, sugar, a bit of vanilla just until it’s light and fluffy. Next, we combine our dry ingredients: some flour, a little salt and a tablespoon of tea. That's regular tea that you probably have right in your pantry. Now we take that and we slowly add it to our butter mixture until it’s evenly mixed. Then work it a little with your hands until it comes together as a soft dough. And the great thing about this recipe is that you can use whatever tea you like. We used fragrant earl grey, but you can use anything from herbal to a green tea. And we place the dough on some plastic wrap and roll into a into a log shape. Wrap it tightly and pop it in the fridge for about half an hour, like we would for any refrigerated cookies. And when it comes out of the fridge, we slice it and it’s ready to bake. Or, if you want to really get fancy … roll out the dough and cut it into the shape of tea bags using a paring knife. Once they’re baked, you can enjoy them plain or dip the tips into chocolate for an extra special “wow.” Either way, every buttery bite has a hint of tea. Yes, the recipe for “Shortbread Tea Cookies” is online now – just in time for your next afternoon tea party. They’re even good with coffee. You won’t believe how much flavor a little tea adds. So much … all you’ll hear is … “OOH IT’S SO GOOD!!” And again and again and again …

MR. FOOD TEST KITCHEN TUSCAN STYLE PORK WEDNESDAY 03-20-13

1:23

Invite spring into your home with a quick and easy dish that’s loaded with flavor. … and we’re going to show you how.

Today is the first day of spring, and that means we’re ready for a fresh change. So we’re celebrating with a main dish that’ll bring the freshness of the season right to our table. And the best part: we’re doing it Mediterranean style! And it goes like this: we start out by using one of my favorite cuts of meat: pork tenderloin. I just love it. It’s tender and it’s such a value. And we’ll marinate a couple of them in a plastic bag with some lemon juice, olive oil, salt, chopped garlic and a few fresh herbs like basil, oregano, parsley. And we’ll let that marinate in the fridge. All it takes is about 30 minutes so our pork soaks up all the flavor. Then we cook ’em in a skillet until all the sides get browned. When they’re cooked to about medium, out they come to a cutting board while we make our sauce. And that’s almost done for us ’cause we’re using the leftover marinade as our sauce. We’ll just boil that in the same skillet for a minute or so and it’s done. And when you serve up this flavor-packed pork, encrusted with all the garlic and herbs, say good-bye to the winter blues and get ready for the taste of the Mediterranean in every bite. Go ahead, the recipe for “Tuscan Style Pork” is online now so you can start the season right. I can’t think of a better way to welcome spring, ’cause when it’s this fragrant, this juicy and this mouth watering, you know what we get … like we say around here … we get lots of … “OOH IT’S SO GOOD!!” Very good.

MR. FOOD TEST KITCHEN ONE POT PRIMAVERA THURSDAY 03-21-13

1:37

We’ve got a one-pot meal that’ll spring you into the new season. Just wait ’til you see how easy it is.

Spring is here, and we’re celebrating the season with a dish that’s loaded with colorful fresh veggies. And this one proves that eating fresh doesn’t have to be complicated. And the best part (well, besides the taste): it’s all made in one pot! Just watch. We cooked some penne pasta according to the package directions, we’ll drain it and we’ll set that aside. And you can use regular or even whole wheat pasta to boost up the healthy factor if you want. Now, while the pasta was cooking, we cut up some … some of our favorite veggies. And we’ll sauté them in a bit of olive oil along with some chopped garlic all in the same pot. ('Cause who wants to wash more pots than we need to. Now, even though we’re using yellow squash, zucchini, and onions, the nice part of this dish is that you can use whatever veggies you want – anything from eggplant to asparagus (whatever’s on sale and looks good). Once those are tender, we’ll add some tomatoes, mushrooms, some chicken broth and a few seasonings. You see, once that cooks down, it’ll turn into a tasty sauce for our pasta. We’ll put the pasta back into the pot with our veggies and give it a toss so all the flavors mix before finishing it off with some parmesan cheese. And when you serve up spoonfuls of this colorful veggie pasta (maybe with a little extra parmesan) … get ready for an effortless meal that’ll have everyone asking for seconds. Yup, the recipe for “One Pot Primavera” is online now so you can celebrate spring with a light meal that’s not light on taste. It's practically foolproof, and as we say around here, that means it’s ... “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN BRAISED BRISKET WITH HORSERADISH SAUCE FRIDAY 03-22-13

1:41

Entertaining a crowd for the upcoming holidays with something unique is easy. You’ll see…

There’s gonna be plenty of family feasting between Passover and Easter in the weeks to come, and we’ve got something that will impress your family and friends and it’s a twist on an old favorite with plenty of “zing”. We start by braising our brisket, and there’s really nothing to it. We take a 4 to 4 1/2 pound beef brisket and brown it evenly on both sides in a little bit of oil to seal in the juices. (That’s the first step to braising.) Now we remove it, and we’ll sauté some onions in the same pot ‘til they’re tender. You see, braising is a two-step method that turns tough cuts of meat (like shank, or in this case, brisket) into ones that practically melt-in-your-mouth. Once our onions are golden, we put the brisket back in the pot, along with some beef broth and a little bit of chopped garlic. Cover it and into the oven it goes for about 2 hours. And to take this over the top, once it’s fork tender, we remove the meat from the pot, drain the fat, leaving the onions, and we’re gonna kick this up by adding some horseradish and more beef broth to the same pan. Now we let it simmer so all the flavors marry, and that’s it. And when you serve this tender-as-can-be roast, sliced and drizzled with the zesty horseradish pan drippings, don’t be surprised if you forget about how you used to make brisket. So go online now to get our recipe for “Braised Brisket with Horseradish Sauce” so you can surprise your family and friends with something different. See, not only did you learn how easy it is to braise, you discovered a new dish that will have you saying … as we like to say around here in the Test Kitchen… “OOH IT’S SO GOOD!!” Isn’t that good?

Kelly: Delicious

Howard: So tender.

MR. FOOD TEST KITCHEN FLOURLESS CHOCOLATE TORTE MONDAY 03-25-13

1:32

Looking for that “wow” dessert to add to your recipe collection? We’ve got it, and is it ever chocolaty!

We’ve been getting loads of requests for desserts that are flour and gluten free. Well today’s recipe fits the bill, and since it doesn’t have any flour, it’s ideal for Passover. And its chocolaty richness makes it perfect for any of our upcoming spring get-togethers. And it goes together like this. In a saucepan, we melt some chopped up semisweet baker’s chocolate (or we can even use chocolate chips) along with a bit of butter. When it’s smooth, we take it off the heat and stir in a little coffee liqueur or if you prefer, some strong black coffee. Now while that’s cooling, we cream together some egg yolks with granulated sugar 'til it thickens up a bit … like this. Now, we gently stir in some of the chocolate. Do it slowly. This way the warm chocolate doesn’t cook our egg yolks. We’ll fold in some of the beaten egg whites along with some of the chocolate mixture, sorta alternating them so our batter stays nice and light. Into a spring-form pan it goes (like the kind you use for cheesecake) and we’ll bake it off until the edges are set. And once this chills, it’s ready to serve. Talk about rich and fudgy! Maybe serve it up with some fresh fruit and a dollop of whipped cream. The recipe for “Flourless Chocolate Torte” is online now. We even drizzled it with some raspberry sauce, and it was to-die-for. See, you can bake a cake without flour, and when it’s this decadent, this tasty and this chocolaty, you’ll be saying … like we always do around here … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN COUNTRY FRENCH CHICKEN TUESDAY 03-26-13

1:35

We’ve got a recipe for an ancient one-pot cooking method that has stood the test of time. You’ll see.

Here in the Test Kitchen, we love one-pot cooking, and this method is so foolproof, people have been doing it for thousands of years. We’re talking about clay pot cooking, and after testing it recently, we confirmed that after all these years, it still cooks our food to perfection. And the best part: it’s super easy. Watch. We start by soaking a clay roasting pan and its lid in water for about 10 to15 minutes. You see, since the clay is porous, it absorbs water and when we cook in it, it releases steam, keeping our food nice and moist. And to put this to the test, here’s what we did. We stuffed a whole chicken with some onions that we cut up, a few sprigs of parsley before seasoning it with some basics. Now we place that in our clay pot ... And surround it with more cut up onions, along with some chunked up red potatoes and baby carrots. We pour a bit of wine over the top of that … maybe add in a few extra fresh herbs if we want before covering it, and into the oven it goes. And the key to cooking in clay bakeware is that we don’t preheat our oven. (That’s really important, ’cause if we do, the clay may crack.) Then we bake it off at 450 for about an hour and a half or so. And when you serve up this tender-as-can-be chicken with all the fragrant herbs and wine, you’ll wonder why you waited so long to try this ancient cooking technique. And yes, the recipe for “Country French Chicken” is online now so you can roast the juiciest chicken ever. And if you don't have a clay pot yet, don’t worry, the recipe is still pretty amazing in your old standby roasting pan … and the taste is … as we say around here … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN SWEET POTATO BLACK BEAN CHILI WEDNESDAY 03-27-13

1:41

Hearty and healthy… we’ve got an idea from a special guest that gives us both. Come on. Join us!

Howard: Eating healthy doesn’t mean we need to go hungry, and today we’re cooking up a new version of one of our all-time fill-ya-up favorites that proves just that. And to help us is my good friend, Chef Danielle, who’s a personal chef and cooking instructor. Welcome. Danielle: Thanks for having me. I love being here. Howard: So tell us what you're making today. Danielle: Well, my family loves chili and after my husband had a heart attack last year … I was looking for ways to make it healthier—without sacrificing taste. Howard: Great. So shall we get going? Danielle: Absolutely. HR: All right. Danielle: Now, I used to start this recipe with ground beef, but now I use sweet potatoes to make it hearty. Howard: Sweet potatoes … in chili? Danielle: I know. I throw in some sweet potatoes that are peeled and diced. Drop them into the slow cooker … along with diced onions, red bell pepper. Howard: That’s an interesting combo. Danielle: A couple cans each of black beans and diced tomatoes. Howard: This is going to have a ton of fiber. Danielle: Into this, we’re going to mix in our seasonings. Howard: I see you're using chili and some cumin. Danielle: That’s right. HR: Perfect. Danielle: Now we just cover it, let it simmer away and let the slow cooker do all the work. Howard: Perfect. So when we dish this up ... (maybe topped off with a little low-fat cheese) dinner is ready. Chef Danielle’s recipe for “Sweet Potato Black Bean Chili” is online now so you can spice up dinner with something that's new and guilt free. Howard: The combo of ingredients sounds strange, but this totally works. Danielle: Yes, even my daughter loves it. Howard: Danielle, thanks for sharing this with us… would you come back and join us again? Danielle: Absolutely. Howard: This is Howard in the Mr. Food Test Kitchen where every day we’re looking for an easier way to say, you know, OOH IT’S SO GOOD!!.

MR. FOOD TEST KITCHEN STRAWBERRY NUT BREAD THURSDAY 03-28-13

1:28

We've got the perfect treat for Easter, and we think it's “berry” good. Excuse the pun. You won’t wanna miss it.

Easter’s this weekend and that means we’re busy with all the last-minute details: coloring eggs, making baskets and, of course, adding the finishing touches to our menu. So it’s the perfect time to share a recipe that is as fitting for Easter brunch, as it is for an anytime dessert. And just watch how easy. After combining some flour, sugar, a bit of baking soda and salt, we added some cinnamon and nutmeg for flavor. We’ll give that a good mix. Then we add in a few eggs, some vegetable oil, chopped walnuts (that’ll give it a nice crunch), and some strawberry dessert topping. It’s the secret to giving these quick breads their rich berry taste. Now once that’s all mixed, we pour the batter into a couple greased loaf pans. (This way you’ll have one for sharing and one for later when everyone goes home.) We’ll pop ‘em in the oven for about an hour, and they're done. And once these cool, just slice ‘em and they’re ready to dig into as is, or even better yet schmear ’em with some cream cheese for breakfast. For dessert, top it off with a dollop of whipped cream and some fresh berries, and get ready for the compliments. So go online and get the recipe for “Strawberry Nut Bread” so you can impress your gang with something that’s not only holiday festive, it’s last-minute holiday easy. And those always deliver loads of ... as we say around here … loads of “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN BROCCOLI AND HAM QUICHE FRIDAY 03-29-13

1:30

We’re cooking a cheesy pie that looks so good, you may think it’s impossible to make, but we’ll show ya how easy it really is.

Howard here in the test kitchen. We’re cooking a dish with a fancy name that has pretty humble beginnings. Today, we’re talking about quiche, which sounds French, but story has it, that it originated in Germany. It may sound fancy, but it’s nothing more than a pie brimming with cheese. In fact the word “quiche” came from the German word “kuchen,” which means “cake,” and this version couldn’t be easier. Watch. In a bowl, we combine shredded cheddar and Swiss cheese, some biscuit mix, a few seasonings, some diced ham and a couple of cups of chopped frozen broccoli that we thawed. We give that all a good mix … and add our wet ingredients, which are simply some beaten eggs and our half and half (that’ll give this a rich, creamy consistency). And what’s great about this: after mixing everything together, you can put it in a storage bag and freeze it for later. Then you can just thaw it whenever you’re ready to bake it. Either way, once that’s all combined, we pour it into a pie plate and bake it for 25 minutes or so. And when you serve this creamy hearty pie with the saltiness of the ham and all the melty cheese, get ready for plenty of compliments. Check out the recipe for “Broccoli and Ham Quiche”. It’s online now so you can impress your Easter guests with a European classic that really works well for breakfast, lunch or dinner. And they say grown men don’t eat quiche. Well they do, when it’s this … “OOH IT’S SO GOOD!!”

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