MR. FOOD® SHOW TITLE SHOWTITLE DATE



MR. FOOD TEST KITCHEN: Pepperoni Spaghetti Pie MONDAY 01-07-13

1:32

When they text… “What’s for dinner?” No worries...’cause we’ve got an easy make-ahead that we know they’re gonna love. You’ll see!

Hey, here’s a great text that you can send your family during the day: That you’re making their favorite dish for dinner tonight, and that it’ll be ready and waiting for ’em when they get home. How? With an easy make-ahead idea. Watch! After we cook and drain about a half a pound of spaghetti, we drizzle it with a bit of olive oil, and we toss it all with a few beaten eggs and a load of grated parmesan cheese. We pour that into a pie plate. Sorta form a crust, like I’m doing here. Easy enough so far… On top of that goes a layer of ricotta cheese, and that can be regular or part-skim, and any brands will do. Just make sure we spread it evenly. Cover that with some spaghetti sauce… and that can be bottled or homemade, and on goes a handful of pepperoni. We can even use a lighter turkey pepperoni if we want. We bake it until it sets up, sprinkle on some shredded mozzarella, and then pop it back in the oven until it’s all melty and done. Now just make sure you let it sit for a few minutes before cutting it into wedges. Maybe a little bit more parmesan to finish it off, and it’s ready to serve. Yup, layer after layer of all our Italian favorites in the form of a pie. Look, the recipe for “Pepperoni Spaghetti Pie” is online now, just waiting for your gang whenever they get home. You know they’ll come running once they find out tonight you’re serving their all-time favorite–that starts and ends with… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN: Elvis’ Favorite Recipes TUESDAY 01-08-13 1:50

Howard: We’re celebrating Elvis’ birthday with a tasty tribute to the king of rock ’n’ roll –

Chris: So join us. Mmmm hmmm.

Howard: I was looking at my calendar this morning and I thought, “I know there’s something special about today,” but I just couldn’t put my finger on it. And then I remembered: it’s Elvis’ birthday! I mean can you believe today he would have been 78 years old? And in honor of the “King of Rock and Roll’s” birthday, we’re lucky enough to have Chris Macdonald. How are you? Chris: Doing great sir. Howard: Now, he’s the only Elvis tribute artist hired by Elvis Presley Enterprises to perform at the Graceland hotel. Chris: Yes sir. Howard: Welcome. Now I know you’ve spent a lot of your career really sharing the music and the love of life that Elvis had, and I also know that he loved food. Chris: Oh he loved food. It meant home to him. It meant family, it meant friends and he loved it. Howard: So today I’m cooking a peanut butter, banana and bacon sandwich. That was one of Elvis’ favorites. Chris: Yes sir. Howard: Wanna try some? Chris: Sure. Howard: So what do you think? Chris: Oh, this is great. Elvis would’ve loved this. It meant food, it meant family and the most important thing: it makes you feel good. That’s what’s great about it. Howard: Isn’t it? You know, as a matter of fact, in honor of Elvis’ birthday, we put together a collection of some of his all-time favorites – Everything from old-fashioned meatloaf and extra-crispy fried chicken… even fried pickles … to his favorite dessert: a peanut butter and banana cake that we call “The King’s Cake” – and yes, “Elvis’ Favorite Recipes” are online now along with more info about Chris and where you can see him perform. Plus, we have an in-depth interview, and you won’t wanna miss it as Chris sings a special Elvis song just for you right here in our Test Kitchen. So happy birthday, Elvis. Chris, thanks for joining us. Chris: Thank you. Thank you very much. Howard: One last question, if Elvis was here, what do you think he’d be saying about all this food? Chris: I’m in love, uh, “OOH IT’S SO GOOD!!” Howard: I couldn’t have said it better myself.

MR. FOOD TEST KITCHEN: JALAPENO CHEESE BITES WEDNESDAY 01-09-13

1:31

If you’re a beer lover, or know someone who is, you’re gonna like what we’re cooking up today.

Since we’re in the middle of the playoffs, and with the Super Bowl just weeks away, we’re looking at what to serve. And if your gang’s like mine, they love good food that’s easy to eat. ’Cause that way they can grab a beer with one hand and the snacks with the other. Well, just this past week, Patty came up with a great recipe that’s the perfect addition to any of our game-day parties, and it goes like this… We’ll start by combining some reduced-fat baking mix with some shredded Monterey jack cheese, chopped roasted red peppers, and some jarred jalapeno peppers, and we give that a good mix. And now we stir in, get this: some beer. You see, the beer not only adds a rich flavor, but the carbonation makes the batter as light as can be. And for the kind of beer, that can be light, non-alcoholic or really whatever you have on hand – from a pale ale right through a rich stout! After letting the batter sit a bit, we drop spoonfuls of it onto a sprayed baking sheet – and pop ’em in the oven for say 7 to 9 minutes until they’re golden. Another nice thing about these: we can make them ahead and just warm ’em up at game time and when we put out a platter of these flavor-packed nibblers, with the taste of beer, the peppers and all that cheese – talk about game winning! They’re so good I know you’re going to want this easy recipe for “Jalapeno Cheese Bites.” For all the game-watching, as well as anytime you want an easy snack that is packed with some tongue-tingling, all American… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN: SLOW COOKER CHICKEN ENCHILADAS Thursday 01-10-13

1:33

Join us in the test kitchen, as we reveal the winners from our search for the ultimate weeknight meal!

A few months ago on , we launched a blogger contest in search of the ultimate weeknight meal – and did we ever get entries, after sifting through and testing and tasting hundreds of recipes, we posted the top 10 on our website and asked you to help us pick a winner! And now the votes are in. We’re ready to share the top 3 winning recipes. In third place, you loved “Eat at Home” blogger Tiffany King’s “Easy Slow Cooker Pork Carnitas.” They took only 5 minutes to throw together and then the slow cooker did the rest of the work! Kelly: Those were really tasty. Howard: They were. And in the number two spot was “Easy Skillet Lasagna” from Stephanie Parker’s “Plain Chicken” blog. It’s a quick-cooking stovetop twist to a hearty Italian lasagna that starts with bowtie pasta and cooks up in under 30 minutes. Perfect for a last-minute weeknight meal! And the grand prize winner: Sara Lundberg, whose blog, the “Budget Savvy Diva” is chock full of as she says “frugal eats,” along with coupons, deals and tips. Sara impressed all of us with her family favorite chicken enchiladas made in a slow cooker then rolled in flour tortillas, topped with more of the filling and shredded cheddar cheese! Sara’s recipe for “Slow Cooker Chicken Enchiladas” along with the two other runner ups are online now. So you can see which one your family likes best. And thanks to all the bloggers who entered and to all of you who voted ’cause together we discovered the ultimate weeknight meal and that can bring us loads of “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN: Strawberry Rhubarb Pie Friday 01-11-13

1:41

We’re getting a head start on spring with this easy-as-can-be pie that always scores big with our taste buds. So grab a fork and join us.

Nothing is more tempting during the chilly days of winter, than the aroma of a homemade pie baking. And today, Kelly and I are getting a jump start on the taste of spring by combining two of our Test Kitchen’s favorites: strawberries and rhubarb. Kelly: Now of course, this time of year, if we can’t find fresh rhubarb, we can use frozen like we’re doing here. Howard: But in another month or so, when it’s in season – we can use fresh if we want and either way will work just fine. After cutting up fresh strawberries and tossing them with some sugar, we add some rhubarb and give that a good toss. Mix in some flour along with some melted butter. The flour will help thicken our filling as it bakes. Ok, we spoon this into a pie crust – and that can be store bought or homemade, whatever’s easier for you. Now, here’s a Test Kitchen tip: For the top crust, we use a soda cap to cut holes out of the dough, like this. That’ll help the steam escape while baking as well as give our pie an eye-catching look. We’ll seal the two crusts together, so our filling doesn’t bubble out, and if we wanna get really fancy schmancy, maybe flute the edges and pinch ’em like this. We bake it off. And in no time, our house will be filled with the warm and cozy aroma of freshly baked pie. Oh my gosh, I wish you could smell this. After we let it cool a bit, go ahead. And let’s dig into the heavenly combo that’s sure to do us proud! The recipe for “Strawberry Rhubarb Pie” is online now, boasting the sweetness of the berries and the lip-puckering tartness of the rhubarb. Sure to make any winter day taste like spring, which is always another reason to say… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN: COMPANY CHICKEN MONDAY 01-14-13

1:30

We’re falling in love with an old favorite cheese, in a whole new way. Which one? And how? Join us.

It’s time to name a cheese of the month, and today’s pick is a long time love of the Test Kitchen: Muenster. You know the one that stands out in the deli case with its bright orange jacket… and is it ever versatile. It’s at home on a cheeseboard, in a sandwich or in a casserole. And one dish that really showcases the taste, the texture and the overall excitement of Muenster has to be this. Watch. After flattening 4 boneless, skinless chicken breasts, we bread ’em with some seasoned breadcrumbs. You see, the seasoned breadcrumbs will give us all the crunch and flavor we need. Ok, we’ll place them in a baking pan, and a little tip: Coat the tops of the chicken with a non-stick cooking spray before baking them. That way they’ll be nice and crispy while they bake. And since we pounded them thin, they bake up in no time. We top each piece with a slice of Muenster and finish it off with a bit of white wine. You see, the combo of cheese and the wine gives it sort of a rich fondue-like taste! And once the cheese is all melty and the chicken is cooked through are we ever in for a treat. Maybe serve it up with some wild rice and your favorite veggies and dinner is ready. So what are you waiting for? The super easy recipe for “Company Chicken” is online now just in time for those nights when you need dinner in a flash! Ah, Muenster, it’s no wonder it’s one of our longtime favorites. It’s creamy, it’s mellow, it’s as Mr. Food would say… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN: Seafood-Stuffed Fish Fillets TUESDAY 01-15-13

1:31

Impress your family with a tasty dish that’s easy on your wallet. Join us in the Test Kitchen as we show you this super simple seafood classic…

You know, some people avoid making seafood dishes just because they’re worried that they’ll overcook ’em or undercook ’em. Well, we’ve got a secret that’ll help make your fresh catch, just melt in your mouth. And you won’t believe how easy and affordable it is. We start with some budget-friendly imitation crabmeat, or if we want, we can go all fancy and use the real thing. To that we added some bread crumbs, chopped celery, Worcestershire sauce, black pepper … and get this… a few tablespoons of mayonnaise. Yeah, mayo. That’s the trick that’ll keep this recipe really moist and help it puff up while baking. We lay out 4 white fish fillets… and those can be flounder, basa, catfish… really whatever your favorite is or better yet… whatever’s on sale… And we spoon that crabmeat stuffing evenly over each fillet. We roll ’em up jelly roll style and place them in a baking dish. And after testing and tasting this several times, we found that if we drizzle ’em with some butter before baking, the fish not only tastes amazing, it prevents the tops from drying out. After these bake to perfection, we can serve ’em up with some colorful veggies and a few slices of lemon, and we have a picture perfect dinner. Look, the recipe for, “Seafood-Stuffed Fish Fillets” is online now just waiting to earn you all sorts of rave reviews. Imagine a restaurant-quality dish for a fraction of what you’d pay when eating out, and there’s no tipping required. Of course, there will be many, many compliments… like… like …“OOH IT'S SO GOOD!!"

MR. FOOD TEST KITCHEN: NO COOK OATMEAL PUDDING Wednesday 01-16-13

1:49

Imagine a recipe that’s as fitting at breakfast as it is for an afternoon snack or even an after-dinner dessert. What is it? Wait’ll you see!

Howard: We’ve all heard that breakfast is one of the most important meals of the day. So then why do we skip it or just have a donut and cup of coffee, which has no nutritional value? The answer is simple: we just don’t have enough time. But here to help us and find a solution, is our good friend and the food editor from Associated Press, J.M. Hirsch. Welcome.

JM: Thank you so much. Thank you. You know, it doesn’t take nearly as much time as we think to make a breakfast that’s both good and good for you. Howard: So what might you suggest?

JM: Well, oatmeal is a great place to start. Because even though it only takes a few minutes to cook, did you know you that you can eat it without cooking it? Howard: Only once when I was younger I gave my brother a mouthful of dry oatmeal, but that’s another story for another day… We’ll come back to that later. JM: All we have to do is mix some rolled, uncooked oats….

Howard: Uncooked? JM: Uncooked. That’s right. With, vanilla Greek yogurt, some milk, a bit of light brown sugar, and a touch of salt and cinnamon – and pop it in the fridge overnight. By morning we get an oatmeal pudding, as rich as a rice or tapioca pudding, but that you didn’t need to cook.

Howard: You know, the yogurt is packed with protein, the oats are heart healthy and the cinnamon helps keep our glycemic index in check! J.M.: You know, what I do at home… I portion it out into these disposable cups, because then it becomes a grab ‘n’ go breakfast.

Howard: This is really great. And if we top it off with some fresh fruit … maybe even sprinkle on a little granola, it’s almost like we’re eating dessert for breakfast. And we posted the recipe for “No Cook Oatmeal Pudding” online, so you can have breakfast no matter how little time you have!

J.M.: And you know what? It’s not just great for breakfast. It also makes a great after school snack. Patty, you wanna try this?

Howard: You know, this would be good any time. J.M., thanks for the tip. I would have never thought that oatmeal could be this creamy without cooking it. It’s certainly … certainly worthy of… “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN COLA short RIBS THURSDAY 01-17-13

1:25

A comfort food recipe with a new twist! It’s the perfect meal to welcome everyone home after a long day! Come on. Join us.

You know, in today’s fast-paced, hectic world, we often end up making the same meal over and over again. And sometimes we just need a new twist on an old favorite. Well, no worries ‘cause today’s simple-as-can-be recipe does just that with a secret ingredient. We start off with about 4 to 5 pounds of short ribs. (Now these aren’t spare ribs. We’re talking the short meaty ones.) Okay, after we rub ’em with a few spices, we brown ’em in a bit of vegetable oil, turning them so we get all sides. That’s what the chefs call “searing,” and doing that seals in their flavor. Over that we pour a sauce that is a combo of some bottled chili sauce, Worcestershire, and hot pepper sauce, and our test kitchen secret weapon: a can of cola! You see, not only does it add a ton of flavor and richness, but it also helps tenderize our meat. Now, we’ll let that cook on medium for about an hour- and-a-half or so, turning and basting the ribs every once in a while. And when we serve up these tender-as-can-be short ribs with all that rich-tasting sauce along with some mashed potatoes, watch out. Look, the recipe for, “Cola Short Ribs” is online now, just in time for some “welcome home” comfort. ’Cause when they’re this good, this easy and this satisfying, you know what we get. We get what Mr. Food would say … the perfect … “OOH IT'S SO GOOD!!"

MR. FOOD TEST KITCHEN ENGLISH TOFFEE BARS FRIDAY 01-18-13

1:47

Join us in the Mr. Food Test Kitchen, as we make some homemade toffee bars that are simply irresistible! And pretty easy too!

Today we’re sharing one of my favorite new cookie bar recipes, and not only does it satisfy our sweet tooth, but it’s got that crunch factor that we all crave! So after beating some sugar and butter together, we’ll add in an egg yolk. And if you’re thinking, “I never have any luck separating eggs,” well, you’re not alone. So let me share with you one of the coolest way to do this. And not only is it easy, it’s fun. We crack an egg in a shallow bowl, and we take an empty water bottle… yes, a water bottle… and give it a slight squeeze, placing the mouth of the bottle over the yolk. And watch this: As we loosen up our hold, the yolk almost magically gets sucked into the bottle. Pretty neat, huh? Now we just squeeze the bottle and out pops the yolk. Bet you can’t wait to show off that little trick. Okay, so back to the recipe. When that’s beaten together, we add in some flour and a bit of cinnamon, and in no time, our dough is done. Kelly just spread it onto a baking sheet and is brushing it with egg white, and we’ll top that off with a few pecans. You see, the egg white sorta acts like a glue to hold the nuts on… Okay, we bake it until it sets up, and when that comes out of the oven, we sprinkle on some chocolate chips. Mmmm Mmm, these smell great, and as they begin to melt, we’ll swirl it with a knife. And when we cut into these bars and set them out, stand back ’cause you might just get knocked over as everyone tries to grab a piece. They’re that good! Maybe you better head over to your computer right now and get the recipe for our “English Toffee Bars”. And another piece of advice? Maybe make a double batch since these tend to disappear so quickly. That’s why they’ve earned what we say around here … “OOH IT’S SO GOOD!! ”

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download