Mr. Food OOH IT'S SO GOOD!!



MR. FOOD TEST KITCHEN ITALIAN BEEF ROLLUPS MONDAY 03-23-20

1:34

If I were to ask you what your favorite cuisine is, what would it be? I’ll give you a moment to think about it, and then, let’s meet right back here and I’ll share mine.

If you were to ask me what my favorite type of food is, Italian food would certainly be at the top of the list. I mean how can you go wrong with foods like pasta, hearty casseroles, and pizza? My neighbor recently introduced me to one new favorite called Braciole. It’s so good, I’d like to share our version of it with you. It might even become your new Italian favorite. To make it, we start by placing a thinly sliced, top sirloin steak on a cutting board. Since we want this to be pretty thin, we gently pound it out with a meat mallet. Now for the filling, we combine some Italian breadcrumbs, Romano or Parmesan cheese, some chopped Genoa salami, a couple eggs, and a bit of black pepper. This gets spread on each steak, then we roll them up. After securing each one with a toothpick, we sauté them in a soup pot in a bit of olive oil until they’re evenly browned. Then, we add some jarred sauce and let them simmer until they’re tender. Braciole sounds like something you’d make at some fancy cooking school in Naples, but the truth is, it’s super easy. To get our version of Braciole, which we call “Italian Beef Rollups,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found an “Old World way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN SWEET AND CITRUSY TUESDAY 03-24-20

SHEET PAN SUPPER 1:35

What’s one of the fastest growing dinner trends? Its sheet pan suppers. Join us for today’s trendy recipe.

A big trend when it comes to making easy weeknight dinners these days is something called “sheet pan suppers.” Just in case you’re not familiar with it, it’s a pretty basic idea that allows us to cook an entire meal on a sheet pan. The results are amazing, and clean-up is a breeze. So, here’s one that we just came up with. We start by mixing together some honey, lemon juice, soy sauce, minced garlic, and a few spices. Now, we pour about 3/4 of this over some boneless, skinless chicken breasts that we’ve cut in half. Then, we pop them in the fridge to marinate. In the meantime, we cut some red bell peppers into strips and toss them with some fresh asparagus, and the rest of our flavor-packed marinade. All that’s left to do is arrange the chicken and veggies on a sheet pan. I like to place a few fresh lemon slices here and there to give it an extra blast of freshness. Once this comes out of the oven steaming hot, it’s time to call the troops to the table to dig into all this goodness. You see, the marinade adds a sweet and citrusy touch, the veggies delivers the freshness, and the chicken is juicy through and through. To get the recipe for what we call our, “Sweet & Citrusy Sheet Pan Supper," simply visit our website. I’m Howard in the Mr. Food Test Kitchen, with Kelly, where today we found a trendy “sheet pan supper way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN BACON CANDY CRACK UP WEDNESDAY 03-25-20

1:29

We’re cracking up in the test kitchen and after today’s recipe, you probably will be too.

Do you like bacon? I mean really like bacon, then you’re my kind of person. Now before you go nuts on us for touting bacon, I don’t suggest you eat it every day. And apparently I’m not the only one who loves the divine swine. Every year, Americans eat more than 1.7 billion pounds of bacon. That’s equivalent in weight to 8-1/2 aircraft carriers. And just in case you were wondering, 53% of American households always have bacon in their fridge. As a matter of fact, recently when I was in New York City, I visited BarBacon, a pub that serves bacon everything. They have Bloody Marys’ where bacon stands proudly next to celery sticks, flights of bacon where you can try 4 different types of artistry bacon, and my favorite, chocolate covered bacon served with bacon whipped cream. So in order to share our love of bacon, we came up with a decadent cracker candy, topped with, you guessed it, bacon. This heavenly creation starts with saltine crackers that are topped with a homemade caramel sauce, finished with a layer of dark chocolate and studded with, crumbled bacon. Sounds too good to be true doesn’t it? To get our easy recipe for, “Bacon Candy Crack-Up,“ simply go to our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found an “almost addictive way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN MUSHROOM RICE BAKE THURSDAY 03-26-20

1:35

Looking for a side dish that’s as memorable as your main dish? Well, look no more because today, we’re sharing a mouthwatering recipe that’s one-pan-easy.

If someone were to ask you what you had for dinner last night, there’s a good chance you’d only remember the main dish, that’s because that’s usually the star of the meal. Well, that won’t be the case if you serve the side dish we’re whipping up today. It’s flavorful, easy-to-make, and very memorable.

We start by combining some long grain rice with freshly sliced mushrooms, a small chopped onion, a can of condensed beef broth, a can of cream of mushroom soup, some butter, and a bit of black pepper. After giving it a stir, we pour it into a baking dish, cover it and pop it in the oven. That’s it, the oven does the rest. By the way, feel free to swap out the white rice for the brown or use chicken broth rather than beef. It’s your masterpiece! And since it’s so versatile, you can serve this with just about anything, from roasted chicken to grilled steak. Just be careful taking it out of the oven, because it’ll be smoking hot. To get the recipe for what we call our “Mushroom Rice Bake,” all you need to do is visit our website. I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “memorable way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN FRIED CHEESY PICKLE FRIDAY 03-27-20 1:35

It’s got crunch, plus it’s loaded with cheese and a secret ingredient. What is it? All I can say is you’re not going to want to miss it.

One question we get quite often here in the Test Kitchen is how do we come up with our recipes? Well as you can imagine, we like you, get excited when we hear about a new trend, or taste something that’s worthy of recreating. That happened when I was in a little pub in downtown Fargo. The waitress recommended that we try their Fried Cheesy Pickles. We did, and we fell in love with them. So let me show you our take on them. We start by cutting a block of Havarti cheese into strips. Each piece should be about the size of a pickle spear. Now we layout a few egg roll skins on a cutting board. You can easily find these in the produce aisle. We put the cheese in the center of each one and top it with a dill pickle spear that we’ve drained really well. Next we brush the edges with water and fold one corner over the pickle, fold in the ends, and roll it up. These go into some hot oil to crisp up and there you have it. After we drain them, they’re ready to serve. And with each bite, you get the creaminess of the cheese, the tartness of the pickle and the crunch from the eggroll skins. To get our copycat recipe for, “Fried Cheesy Pickles,” along with our Sriracha dipping sauce to go with it, just go to our website. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a (bite) “cheesy, pickle-ey and delicious way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN UTAH’S BEST FUNERAL MONDAY 03-30-20

POTATOES 1:33

We've recently stumbled on a dish that has a really odd name. Yet, it's so good you're going to want to make it all the time. So, stick around and I'll show what it is and how easy it is to make.

When I first heard that a viewer wrote in asking if we had a recipe for "funeral potatoes," I thought someone was pulling' my leg. But after we looked into it, we discovered that there really is such a thing as funeral potatoes. You see, they originated in the Northwest as a dish that traditionally was served after a funeral to bring comfort to all those who were grieving. And talk about comfort, let me show you our version. We start by sautéing some chopped onions in a bit of butter just until they're softened. Now, we combine a package of frozen shredded hash browns that we thawed (and if you want, you can even use the ones that come refrigerated), along with a can of cream of celery soup, some sour cream, shredded cheddar, and a few seasonings, and we’ll add in our cooked onions. After we mix this up, we pour it into a baking dish, and top it off with some crackers tossed with a bit of butter. This is the best part. Ok, we cover it and bake it for about half an hour or so to heat through. Then uncover it for a few more minutes so the topping can crisp up. I hope you'll go online and get our recipe for what we know now as "Utah's Best Funeral Potatoes," so you can share a dish with your family that I know they'll love. And don't let the name limit you. These are as welcome at a weeknight dinner as they are after a funeral. I'm Howard in the Mr. Food Test Kitchen, where today we discovered a "more comforting," way for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN CHOCOLATE CHIP TUESDAY 03-31-20 CHEESECAKE BARS 1:26

Ever wonder what recipes our viewers love the most? Well today, we sharing an oldie, but goodie that you don’t want to miss.

Hey, do yourself a favor and stop what you’re doing to watch what we’re making today. I say this because it’s probably one of the most popular and most loved Mr. Food Test Kitchen recipes of all time. It’s our Chocolate Chip Cheesecake Bars and if you already have the recipe, today might be a good day to make them again. First, to make the filling, we simply beat together some cream cheese, eggs, sugar, and vanilla. We’ll set that aside while we cut a couple of tubes of refrigerated chocolate chip cookie dough into slices. Next, we line the bottom of a 9 x 13 baking dish with half of these and press them together to make a crust. Now it’s time to spoon on our cheesecake filling. Make sure you level it out, so that it bakes evenly. On top of that goes the rest of the sliced cookie dough. Don’t worry about the space between the cookies, that’s okay. After it bakes and cools, cut it into bars and serve them with milk. Then, get ready for lots of oohs and aahs. The recipe for our “Chocolate Chip Cheesecake Bars,” isn’t just timeless; it’s easy, foolproof, and most importantly, they taste amazing.

I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “favorite classic way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN MUFFIN TIN WEDNESDAY 04-01-20 MEAT LOAVES 1:29

It’s dinnertime. With today being April Fools’ Day how about serving “muffins” for dinner. Stick around and it will all make sense.

It’s April Fools’ Day and that means today is going to be filled with all sorts of pranks. And if you’re looking to pull one over on your gang, how about making, “muffins” for dinner. No, not just any muffins, but “meatloaf muffins”. Let me show you exactly what I mean. We start by combining some ground beef with a beaten egg, some shredded zucchini, a bit of bread crumbs, a bunch of off-the-shelf spices and a splash of water. After gently mixing this together, we fill muffin cups with it. I like to divvy this up using an ice cream scoop, that way each one comes out exactly the same size. Then we spoon a bit of ketchup over each one before baking them off. We can also trick our non-veggie eaters into eating their veggies since these are loaded with zucchini, which is almost impossible to detect. And the thing that will fool them the most is how darn good these are. Maybe serve them with some mashed potatoes and dinner is ready. So what do you say you go online and get the recipe for what we call, “Muffin Tin Meat Loaves.” This way you’ll be armed with a recipe to serve tonight, or any night. It’s also a tasty way to pull off an April Fools’ prank that everyone will love. I’m Howard in the Mr. Food Test Kitchen, where today we found a “gotcha,” kind of way” for you say...

“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN CHICKEN AND DUMPLINGS THURSDAY 04-02-20

1:25

If you like the idea of a dish that has “long cooked taste,” but you don’t have the time for all that long cooking, make sure you join us today.

If you like the idea of a dish that has “long cooked taste”, but you don’t have the time for all that long cooking, then you’re going to go head-over-heels with the one-pot wonder we’re making today. Plus, it’s hearty, comforting, and very budget-friendly. Here we’re sautéing some celery and carrots. Sautéing them brings out their natural sugars, which’ll add so much flavor. To that, we add a generous amount of chicken broth, some poultry seasoning, and a bit of black pepper and bring the whole thing to a boil. Here we have some biscuit baking mix combined with some milk to create a soft dough. We’ll cut it into strips and these will be our dumplings. Now we add them to the boiling soup, cover it and let it simmer. Once they’re cooked through, we stir in some cooked cut-up chicken, and it’s time to ring the dinner bell. The whole thing, from start to finish takes less time than having a pizza delivered. And just wait until you try these Amish-style dumplings. If you want to make our “Chicken and Dumplings” tonight, all you have to do is visit our website. I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “warm and cozy way,” for you to say...

“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN SPINACH AND ARTICHOKE FRIDAY 04-03-20

CALZONES 1:31

If you’re tired of serving the same few things for dinner week after week, then we have just the thing.

If you’re like most people, you probably eat the same few meals over and over – week after week. If that sounds like your routine, let me share with you an easy favorite that will help you get out of that rut. We begin by mixing together some ricotta cheese, chopped frozen spinach (that we’ve thawed and squeezed really well), a can of artichoke hearts that we’ve chopped, some parmesan, a bit of garlic and a little black pepper. After that’s mixed, we unroll a couple tubes of refrigerated pizza dough and cut each one into quarters. Then we top them off with equal amounts of the filling along with a handful of shredded mozzarella. Now we fold the dough over the filling and crimp the edges with a fork. We’ve discovered that if you dip the fork in a little flour first, it won’t stick to the dough. Once they’re all sealed, we’ll bake them until they’re golden and the filling is piping hot. That’s it. And when you serve these up with some spaghetti sauce, you’ll be amazed at how quickly they’ll disappear. It’s a great option to serve on what’s known as “Meatless Mondays,” or really any night that you want to change things up. I hope you’ll go online and get the recipe for our “Spinach and Artichoke Calzones,” so you can say hello to a dish that’s super easy and as Kelly would say “quite tasty.” I’m Howard with Kelly in the Mr. Food Test Kitchen, where today we’ve discovered a new way for you to say…

“OOH IT’S SO GOOD!!(”

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