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MR. FOOD TEST KITCHEN BEST EVER PICNIC BUTTER MONDAY 05-31-21

1:35

Hosting a picnic or a barbecue? Today we’re sharing a way to butter up your guests, that’ll have them talking for days. Stick around and I’ll fill you in.

It’s Memorial Day, you know a day where many of us get-together with friends and family. I know from chatting with you online that lots of you are either hosting a Barbecue or you’ve been invited to a friend’s or neighbor’s house for a cookout. And whether you’re looking for something to bring that’s a bit different or just you just want to add a creative touch to what you’ll be serving, I’d like to suggest our Best Ever Picnic Butter. Here, I’m sautéing some finely chopped onions and garlic in a bit of butter. Once it’s tender and it cools for a bit, we add it to a couple sticks of softened butter, some chopped parsley, paprika, and a bit of salt. Since the butter is soft, we can easily mix this up with a spoon. Now we’ll put it in a couple of jars and pop it in the fridge. Once it firms up, we can schmear on it on our rolls and buns, before they hit the grill or just put a jar of it on the table and let everyone go to town. It takes plain corn on the cob and makes it taste really special. Use a dollop of it on a steak to make it extra mouthwatering. To get the recipe for what we call our “Best Ever Picnic Butter,” along with a bunch of other homemade butter recipes all you have to do is visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “better buttery way,” … for you to say

…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN FARM-TO-TABLE SNACK BOARD TUESDAY 06-01-21

1:45

It’s June and do you know what that means? If you guessed its Dairy Month, your right. So join me as we celebrate our nation’s dairy farmers as we take a tasty look at today’s dairy aisle … and beyond.

Can you believe it’s June already? And if you’re ready to add some summertime excitement to your table, I have an idea. The next time you’re at the market, take a few extra minutes to check out all the new items in the dairy aisle. And with June being Dairy Month, there couldn’t be a better time to take advantage of all the sales and to get inspired. You see, Dairy Month started in 1937 as National Milk Month. These days, it’s a way to celebrate our dairy farmers. Today, there’s everything from whole, and fat and lactose-free milk, to vitamin enriched varieties. If you’re following a plant-based diet, we can find milk alternatives from oats, soy, and even nuts. One look at today’s dairy aisle and it’s easy to see how popular yogurt has become. If you start your day off with a splash of creamer in your coffee, than you’ll love all the new flavors. And with the temperature rising, make sure you check out all the options of chilled coffees. And for all us “cheese lovers”, there are more options now than ever. Whether, in a block, sliced, shredded or even string cheese, now is the time to stock up. You’ll also find lots of varieties of butter, eggs, and even Grab & Go smoothies that fit today’s lifestyle. And beyond dairy, these same cases have Everything from OJ, to a slew of fancy juice-blends and teas that’ll satisfy any thirst. So the next time you’re at the market, check out all that the dairy aisle has to offer. Maybe pick up a few favorites, and create what we call a “Farm-to-Table Snack Board”. If you want some fun tips to help you out, simply visit our website. I’m Howard in the Mr. Food Test Kitchen, and I want to thank all the hard working dairy farmers and processors who gave us so many ways to say …“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN PERFECT PORTABELLA PIZZA WEDNESDAY 06-02-21

1:24

Join us today as I share what I learned when I visited the mushroom capital of the world. It was really cool and to this day, I still have a hard time believing it.

Being a big mushroom lover, I remember a few years back when I had the good fortune to visit Kennett Square, Pennsylvania, which happens to be the mushroom capital of the world. There I got to see firsthand how mushrooms grow, inside, in what looks like old army barracks. And yes, they grow in the dark. Another really cool thing that I learned that day is that a Portabella mushroom, like these are simply cremini mushrooms that are left to grow for a few extra days. Now I’d like to share with you a way to turn these into a mouth-watering veggie pizza. We start by brushing both sides of a few Portabella mushrooms with olive oil that we mixed with some minced garlic and season them with salt and pepper. Then mozzarella cheese goes on each one and we top that with slices of grilled tomatoes. Pop into these into a hot oven and when the cheese is melted and the mushroom is super tender, they’re done. A little fresh basil and these are ready to serve for a fill you up lunch or a nice change of pace summer-time dinner. To get the recipe for what we call our “Perfect Portabella Pizza,” all you have to do is visit our website. I know you’ll be glad you did. I’m Howard in the Mr. Food Test Kitchen, where today we found a “fresh and flavor packed way,” for you to say…

“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN LEMONY FROZEN ICED TEA THURSDAY 06-03-21

1:31

As it starts getting hotter week after week, we’re all looking for ways to stay cool and hydrated. We have just the thing to help you out. We promise.

With the weather getting hotter, we’re looking for ways to stay cool and hydrated. With that said, we came up with a fun spin on iced tea that I think you’re really going to love. The first thing we want to do is bring a pot of water to a boil. Once it does, we toss in some tea bags and let that steep for a bit. After the tea is just the right strength, outcomes the tea bags and we add some sugar, fresh lemon juice and give it a stir until the sugar dissolves. After this cools for a bit, we’ll pour it into a 9 x13 dish and pop it into the freezer to set up. By now you might be saying to yourself, “where is he going with this?” OK, let me show you. At this point we take a fork and begin shaving our frozen lemony iced tea… like this. Think of this as the freshest tasting snow cone ever. And when you serve this in glasses as a fun summery change-of-pace dessert or as a way to beat the steaming hot days of summer, I know you’ll be saying, “now this makes sense.” To get the recipe for what we call “Lemony Frozen Iced Tea,” simply visit our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “refreshingly icy way” for you to say...“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN WEEKNIGHT CHICKEN MILANESE FRIDAY 06-04-21 1:30

If you’re only making French fries in your air fryer, you’re missing out. So let me share with you a new way that you can use it to get dinner on the table tonight.

Every week, more and more of you are asking us if we have any new recipe that are Air Fryer Friendly. So today I want to share a recipe that tastes amazing and that can be made in just minutes in an air fryer. It’s called Chicken Milanese and if you’re ready, I’d love to show you how to make it. The first thing you want to do is cut a chicken breast in half, like this, then, gently flatten each piece with a meat mallet. The key to Chicken Milanese is that the chicken is really thin. Now we dip each piece in some seasoned flour. This’ll help the breading stick. From there, we dip them in some beaten egg, mixed with some water, before dredging them in panko bread crumbs. At this point, we cook these off in our air fryer, which’ll make them nice and crispy or if you haven’t gotten an air fryer yet, you can always use your oven. Once they are super crispy, take them out and serve them topped with mixed greens and basic salad fixings. Drizzle on a little vinaigrette and you’ve just made a restaurant fancy dish in no time and no tipping is required. To get the recipe for our “Weeknight Chicken Milanese,” which is from our air fryer cookbook, simply visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found an “air fryer friendly way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN TROPICAL PULLED PORK SLIDERS MONDAY 06-07-21

1:24

If you’ve never cooked in a pressure cooker or Instant Pot, you’re missing out. So join us as we whip up some pulled pork sliders in half the time.

With all the stuff we have going on these days, it seems that most of us are looking for easy ways to get a great meal on the table without spending all day in the kitchen. That’s why today’s safer-to-use pressure cookers and Instant Pots are so popular. You see, when food cooks under pressure, it cooks quickly and is infused with lots of flavor. So let’s start by placing a good-sized pork shoulder that we’ve seasoned, on a rack inside our pressure cooker. We add some water, lock the cover, and let it come to pressure. Then we let it simmer for a little over an hour (which is about a third of the time it normally takes. Once it’s done and the pressure releases, we carefully take out our tender-as-can-be pork and shred it with a couple of forks. We put it back in the pot and add a bit of barbecue sauce and pineapple tidbits. When it’s heated, it’s done. Our favorite way to serve this is on slider rolls. And whether you put these out for dinner or during a game at half-time, everyone will be all smiles. To get the recipe for our “Tropical Pulled Pork Sliders,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “tasty tropical way,” for you to say …“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN BLUEBERRY LEMONADE TUESDAY 06-08-21 1:33

The fancied up lemonade we’re making today sure has come a long way from what I use to sell in my neighborhood when I was a kid. Stick around.

Like many of you, I had a lemonade stand when I was a kid. And for a nickel you could get a big cup of ice cold lemonade. Maybe this is where I got my love for this cool and refreshing drink. Over the years, I’ve tried many versions of this favorite. Everything from it being infused with watermelon juice to our latest creation…blueberry lemonade. If that sounds good, wait until you try this. You want to start by grabbing a saucepan and combining some water, sugar, lemon zest and a good amount of blueberries. After we bring this to a boil, we let it simmer until the blueberries burst open and they flavor the water. We strain this, so all of the zest and blueberry pulp is removed and we let it cool. Now we add some fresh lemon juice, which will take about 4-5 lemons and a bunch of ice. When you’re ready to serve this, add some sparkling water to make it extra special. Top each with some fresh mint, more lemon and blueberries, and get ready for one of the most refreshing sippers you’ve ever had. Is it trendy, yes, is it easy, yes, is it a keeper? That would be a double yes. To get the recipe for our “Blueberry Lemonade,” all you need to do is visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “berry refreshing way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN LEMON-CAPER FISH FILLET WEDNESDAY 06-09-21 1:35

Want to make fast food for dinner? I’ve got just the dish to help you out and it has nothing to do with a drive through restaurant.

I know I’ve said it before, but I’ll say it again: fish is the ultimate fast food. When I say fast food, I’m not talking about the stuff you pick up at the drive-through, I’m talking about foods that cook really fast. So let me share with you a fresh-tasting skillet dish I think you’ll love. To give this a bright sunny taste we start by combining some lemon juice, olive oil, chopped shallots, a bit of salt and pepper, and a spoonful of capers. And if you’re not familiar with capers, they’re actually little flower buds. When they’re picked they’re extremely bitter, but when pickled, they mellow and add just the right amount of “wow,” to practically any dish. Okay, now we pan-fry some fresh Cod or Haddock that we’ve seasoned with salt and pepper. This takes about 4 minutes per side. Once the fish flakes easily, we spoon the lemon mixture over it, along with some chopped chives. There you go, a protein-packed, main dish that’s on the table in less than 15 minutes. And as for the taste, the sauce adds a breath of sunshine thanks to the combination of the lemon juice and the capers. To get the recipe for our “Lemon-Caper Fish Fillets,” all you have to do is head to our website. If only all meals could be this simple. I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “super-fast way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN WARM BACON DRESSING THURSDAY 06-10-21

1:33

We’re a nation that loves bacon. As a matter of fact, we’ve got a new way for you to have your bacon, and I have a pretty good feeling you’re going to love it.

We’re a nation that loves bacon. As a matter of fact, these days we can find bacon in everything from ice cream and donuts to Band-Aids and even lip balm. Can you imagine kissing those lips? To celebrate the divine swine, we’ve come up with a warm bacon dressing that’ll add excitement to anything from a simple salad and cooked veggies to grilled chicken or fish. So, let’s get started…

We begin by dicing a pound of bacon and cooking it until its nice and crispy. As for the type of bacon, you can use just about anything-from whatever’s on sale to hickory, Applewood, peppered, or even maple glazed. Then we add some apple cider vinegar, lemon juice, a good amount of sugar and black pepper. We let that simmer until the sugar dissolves and it’s ready to serve! And if you want the bacon pieces a bit smaller, you can pour the whole thing into a blender and just give it a whirl. If you’ve never been a big fan of salads, wait until you try this one with its warm, smoky, sweet and sour dressing. It’s a real game-changer. To get the recipe for our “Warm Bacon Dressing,” all you have to do is visit our website, I promise you’ll be glad you did. I’m Howard, in the Mr. Food Test Kitchen, with Kelly, where today we found a “brilliant bacony way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN BRAISED MEDITERRANEAN BEEF FRIDAY 06-11-21

1:35

If you love lots of flavor and easy clean-up, then one pot cooking is just what you need. Stick around and I’ll share my new favorite.

When we asked what kinds of recipes you’d like to see more of, hearty one pot dinners were a hands-down favorite. So guess what? This year you’ll be seeing lots and lots dinner that are easy, comforting, and made in one pot. Today, we’re starting with a braised Mediterranean pot roast that is to-die-for. We start by heating some oil in a Dutch oven or soup pot. Once the oil is hot, we sear a chuck roast, on all sides. Then we add a couple of chopped onions, some celery, and a load of garlic. After we sauté this for a few minutes we add some Italian-style stewed tomatoes, a good amount of red wine, a handful of chopped parsley, and a bunch of spices. Once it comes to a boil, we lower the heat and let it cook, covered, until the meat is fork tender. Now this takes a bit of time, even though the stovetop does all the work, you may want to make this over the weekend and simply warm it up after a long, hard day. When I first tried this, it was love at first bite. The flavor was rich, yet not overpowering and the meat practically melted in my mouth. To get the recipe for our “Braised Mediterranean Beef,” all you have to do is visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “one-pot easy way,” for you to say …“OOH IT’S SO GOOD!!(”

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