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MR. FOOD TEST KITCHEN VETERANS DAY SALUTE MONDAY 11-11-13

1:27

We asked some veterans what foods they missed the most while they were serving. Today, we’ll share their stories.

Today is Veterans Day. The kids are off from school and banks and federal offices are officially closed. It’s also a day when we’ll be seeing lots of Veterans Day sales. And sure, I love a good buy as much as the next guy, but all of us here in the test kitchen want to make sure we don’t forget about the real meaning behind the holiday. It’s a day for us to salute and honor all of those men and women who have served our country so we can enjoy our freedom. And to those who have served, we thank you. For many, that meant being away from home for long periods of time. Recently we asked a few military veterans to tell us what types of foods they missed most. Airman David Fisher wrote that he missed simple things – basic snacks like Oreos and chips. Navy veteran Richard White said he remembered craving good old fashioned fried chicken when he was in the navy. I remember having this conversation with Mr. Food years back, and he told me that he missed steak while he was out at sea. So to salute all our current and past service men and women, we’re sharing a few recipes in honor of all they gave us. The recipes for “Mom’s Fried Chicken,” the “Homemade Chocolate Sandwich Cookies” and the “Garlicky Steak” are online now so you can cook up something special for a veteran in your life. I’m Howard in the Mr. Food Test Kitchen, where today we’re looking for a special way to salute our veterans by saying … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN HEARTY ITALIAN ONE POT TUESDAY 11-12-13

1:33

We found a rainbow of color in our produce section that's so fun and bright; you may want to put on your sunglasses.

Have you ever walked by something in the produce department that caught your eye, but you didn't know what it was or what to do with it? Well, today we're taking a look at a few brightly colored veggies that are worth checking out. Are these fun or what? Cauliflower in the colors of the rainbow. We use them the same way we always use cauliflower yet beyond the fun look, they're actually more nutritious than the plain white variety. These over here are known as bright lights, a variety of Swiss chard, named for its bright colorful stalk. So how do we use it? Try it in place of Swiss chard or even cabbage. And check these out. These veggies are called lollipops. They're a cross between red kale and Brussels sprouts and are perfect steamed, sautéed or stir fried. This is Salad Savoy. It's a close cousin to kale and cauliflower. As you can see, its leaves are bright violet and white, which makes it the perfect garnish, but there's so much more you can do with it. It adds a mellow flavor (cooked or raw) to whatever you pair it with – from soups and salads to main dishes. To show you how versatile these greens are, we whipped up a filling Italian stew that takes advantage of a new find from our produce counter. To get the recipe for our “Hearty Italian One Pot,” and our roasted cauliflower, go online so you can enjoy two dishes that are so good and healthy, they'll probably become new favorites. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more colorful, tasty and nutritious ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN MELT IN YOUR MOUTH PORK CHOPS WEDNESDAY 11-13-13

1:32

If you're tired of the same old boring pork chops, we've got an easy way to dress them up using a surprise ingredient.

As I was walking through the supermarket last week, I was a little surprised to see just how big the dried fruit section has become. There used to only be raisins and prunes, (or as they're known now, dried plums) and maybe dried apricots. But now there is everything from pineapple and strawberries to tropical fruits like mango and papaya. So I picked up a variety to bring back to the test kitchen so we could play with them. Let me show you one dish that we made that works with any of these. We started by seasoning a few, thick boneless pork chops with a bit of salt and pepper and seared them on both sides. (This seals in their juices.) To that, we add some thinly sliced onions, a little water, a couple of tablespoons of brown sugar, a touch of apple cider vinegar (that's going to really help tenderize our pork as it cooks) and about a cup or so of dried fruit. I'm using a combo of dried plums and apricots, but feel free to mix and match. Now we cover it, and let everything simmer until the chops are nice and tender. Once they are, make sure you spoon the pan drippings and all that fruit all over them when you dish these up. If you want to try it, go online now and get the recipe for what we call “Melt in Your Mouth Pork Chops.” I know you're going to love the combo of these flavors. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more flavorful ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN PICKLED PEPPER POPPPER SANDWICH TUESDAY 11-14-13

1:31

Was the sandwich you made for lunch yesterday worth $25,000? We’ll show you one that was.

Sandwiches are such a huge part of our everyday lives that it’s easy to fall into a rut by making the same boring sandwich day after day. The good news is it’s easy to get out of that rut by sprucing up the basics with a bit of creativity. Recently we came across Mezzetta’s “Make That Sandwich” contest, which challenged America to come up with the most flavorful and outrageous sandwiches. There were thousands of entries, and after lots of tasting, it was down to a few finalists. The winning entry that blew us all away was Maria Vasseur’s pickled pepper sandwich. It was a twist on jalapeño poppers, and she made it by combining cream cheese, bacon, some cheddar and Monterey jack cheese, green onions, sun dried tomatoes and an assortment of jarred peppers. It had everything from jalapeños and peperoncini to roasted red peppers. After making a sandwich with it, she buttered the bread, coated it with bread crumbs and toasted it in a pan. With the crunchy coating and creamy center, we knew this was a winner. How can you miss with all the big taste from a few off-the-shelf items? The grand prize winning recipe for the “Pickled Pepper Popper Sandwich” that earned her $25,000 is online (along with 2 of the runner up recipes) so you can share the joy using a few special ingredients to make an ordinary sandwich extraordinary. I’m Howard in the Mr. Food Test Kitchen, where every day we’re looking for a tastier way for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN TIRAMISU CAKE FRIDAY 11-15-13

1:33

My Italian is limited to a few basic words like tiramisu and cappuccino, but when it comes to dessert, that's all I need to know.

When it comes to speaking a foreign language, my vocabulary, at best, is limited to the names of ethnic dishes that I've eaten. So today I want to talk about an Italian word that you may or may not know – tiramisu. It's a dessert that's so layered with flavor, everyone will be begging for this recipe. All we have to do is beat some powdered sugar with mascarpone cheese until it's smooth. That'll be our filling. And if you're not familiar with mascarpone, it's kind of like the Italian version of cream cheese. After mixing together some coffee with coffee liqueur, we drizzle half of that over one layer of a yellow cake that we made according to the package directions and we pricked with a fork. Pour slowly so it soaks into the cake. Now we spread our filling over that and place another cake on top before drizzling it with the rest of the coffee mixture. The coffee is where tiramisu gets its name. You see, tiramisu means “pick me up” in Italian. Now we frost the whole cake with whipped topping and finish it off by pressing lady fingers onto the sides. Just before serving, sprinkle the top with cocoa powder for the ultimate finishing touch. It has all the flavors and textures of creamy tiramisu in the form of a cake. The recipe for “Tiramisu Cake” is online now so you can serve an eye catching dessert that's sure to perk you up. It's like having your cake and coffee all in one. I'm Howard from the Mr. Food Test Kitchen, where every day we're looking for an easier way for all of you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN OLD-FASHIONED CRANBERRY SCONES MONDAY 11-18-13

1:33

We're getting ready for thanksgiving by revamping the bread basket, and you're invited to join us.

From now until turkey day, we're going to help you get ready for the big feast. And we're starting at a place that's often overlooked: the bread basket. And today's recipe will not only fill the bread basket, it'll dress it up by adding something extra special. First we make a dough with the basics and cut in pieces of butter until it looks like this. Now we’ll add some dried cranberries and orange zest, give that a quick toss and stir in some buttermilk. Once the dough is well mixed, we'll put it on a floured board or right on the counter and knead it until it comes together. Once it does, we’ll divide it into two pieces. And we'll form sort of a circle about a half an inch thick. Now you want to score these, creating wedges. Don't cut them all the way through though (this way they won't dry out when baking). Then just finish them off with a little sugar to give these a nice crust. After 20 minutes in the oven, they're done. Just break them apart and let me tell you, they'll be the star of your bread basket. Plus, they're great for brunch when the family and friends come over to visit during the holidays. The recipe for “Old-Fashioned Cranberry Scones” is online so you don't have to wait until the last minute to figure out what bread you're going to serve. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for an easier way for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN HARVEST CAKE TUESDAY 11-19-13

1:22

Today we're celebrating the flavors of fall with a kicked up version of a' spice cake that everyone will love.

When it comes to making desserts, it seems that there are certain ones that are more fitting for the fall than they are for other times of the year. Now, I'm not talking brownies or a chocolate cake. Those always fit. Right now we should be baking desserts that take advantage of all the freshly picked apples and pears that we're finding at our market. It's also the time to be thinking about using fresh, canned or even frozen squash (as well as pumpkin) in our desserts. These just shout fall. And one of my new favorites for this time of year goes like this. All we do is combine some thawed butternut squash (can’t get more fall than that) with our basic dry ingredients, cinnamon, a few eggs and some vegetable oil. Once that's mixed, we pour it into a baking pan and pop it into the oven until it passes the toothpick test. That's it! You can enjoy this as is or make it a little extra special with a little powdered sugar on top. Either way, get ready for a dessert that shouts autumn with the flavors of cinnamon and squash. As always, the recipe for “Harvest Cake” is online now and would be the perfect ending to your Thanksgiving feast. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more seasonal ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN NEW THANKSGIVING SIDES WEDNESDAY 11-20-13

1:27

If figuring out what to serve with your turkey is already stressing you out, then check out what we're making today.

Thanksgiving is all about tradition, and while we wouldn't dream of hosting a feast without the classics, we don't mind giving them a modern-day twist to bring some excitement to our table. Today we're sharing three different dishes that we came up with in the test kitchen. Let's start with our sweet potato casserole. Instead of covering it with marshmallows or nuts like normal, try topping it with mashed bananas and sprinkling it with brown sugar. The combo might sound odd, but when we bake this, the sugar and the bananas caramelize, adding a richness to our casserole. Next up: cranberry sauce. Sure you can open up a can, but this year, why not make a fresh version in a food processor with apples, oranges, cranberries, pecans and sugar for the ultimate chunky-style side dish? Finally, nothing says fall like acorn squash, which is normally bathed in maple syrup. This year, for an extra wow, we decided to add a little jalapeño pepper jelly to the glaze. What a great way to add a change of pace to your Thanksgiving table. To get the recipes for the “Caramelized Sweet Potato Casserole,” the “Cranberry Pecan Relish” and the “Kickin’ Acorn Squash,” go online now. They're bound to become new traditions in your home. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for different ways (like we did with these) for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN MR. FOOD MONTE CRISTO THURSDAY 11-21-12

1:30

Join us as we take a moment to remember the life and the traditions of Mr. Food.

It's hard to believe that it's been a year since our good friend, Art Ginsburg, better known as Mr. Food, has passed away. He wasn't just the loveable Mr. Food that everyone saw on TV. He was a mentor and a great friend to all of us here in the test kitchen and to everyone he met. One thing that really stood out to anyone who knew him was his love of traditions, and one tradition that Art shared in our office was every Friday he would stop at a local bakery on his way in and give each one of us a freshly baked loaf of bread. It was important to him to share the tradition of breaking bread with family. It was his way of saying to everyone in our office, “you're family.” His bread of choice, more often than not, was challah, a slightly sweet egg bread that we've all grown to love. So in honor of Mr. Food, we're sharing one of Art's favorite things to make with it: a grilled Monte Cristo sandwich. It always had to be well toasted on the outside and had to be brimming with turkey, ham and melted Swiss on the inside. He topped it with powdered sugar for a sweet and salty combination that was irresistible. The recipe for the “Mr. Food Monte Cristo” is online now along with a photo album of his life. I also want to personally thank all of you for allowing us to carry on Mr. Food's legacy. I am deeply humbled. And I'd like to ask each one of you to take a few seconds to join me in saying those four words that most of us will always remember Mr. Food by … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN FOUR-LAYER PECAN PIE FRIDAY 11-22-13

1:35

If you want to make a show stopping dessert for thanksgiving, we've got a secret recipe that we're going to share with you today.

When it comes to choosing what desserts to make for Thanksgiving, it's hard to know where to start. There are so many choices. So to help you out, we combined two of our favorites into one show-stopping pie. This one is from our Sinful Sweets and Tasty Treats cookbook. And you won’t believe how easily it comes together. We make a cheesecake layer by mixing together cream cheese, sugar, vanilla and an egg. And we spread that in the bottom of a store-bought pie crust. Next, we sprinkle on some chopped pecans and then slowly pour a syrupy pecan-pie filling over that that we made by combining a few eggs, sugar, corn syrup and vanilla. Now before you place this in the oven, it's a good idea to cover the edges of the crust with foil to prevent it from getting too brown. Bake it until the center is set (about 45 minutes) and then let it cool for a bit before popping it in the fridge. Once it's set, slice it and get ready to dig into all those layers. The flakey crust, the gooey filling, the cheesecake layer and the crunchy pecans on top taste as good as they look. Maybe top it off with a scoop of vanilla ice cream and drizzle it with maple syrup to make this over the top. The recipe for our “Four-Layer Pecan Pie” is already online so you can wow your gang at the big feast. But be careful: rumor has it that once you make this, you'll be asked to make it every year. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more decadent ways, for you to say … “OOH IT'S SO GOOD!!”

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