MR. FOOD® SHOW TITLE SHOWTITLE DATE



MR. FOOD TEST KITCHEN GERMAN POTATO PANCAKES MONDAY 09-30-13

1:11

Celebrate Oktoberfest with us as we share the inside scoop on how it all started.

All this week we're out of the kitchen and on location as we celebrate Oktoberfest. And while you're probably familiar with the name Oktoberfest, you might not know how the tradition started. So what’s the story? Oktoberfest started as a wedding celebration for Prince Ludwig and Princess Therese in 1810. Everyone in Munich was invited to attend the festivities in front of the city gates. Eventually the event was adopted as an annual celebration. And today it's as big as ever with millions of people from all over the world celebrating. I like to celebrate with German food and a good beer, of course so in honor of the festivities, we thought we'd share our recipe for some old fashioned crispy “German Potato Pancakes.” And they can be served with just about anything, from wiener schnitzel to bratwurst. As always, the recipe's online now just in time for you to start a little Oktoberfest of your very own. I'm Howard from 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 MUSTARDY CABBAGE TUESDAY 10-01-13

1:25

As our week-long salute to Oktoberfest continues we're cooking up a dish that's worthy of being served in a castle, and now it's ready for yours.

As our celebration of Oktoberfest continues, so does our desire to immerse ourselves in everything German, especially the food and the culture. Yesterday we heard the story of how Oktoberfest came to be. It was all thanks to Prince Ludwig's wedding. It turns out that his grandson, Ludwig the second, left his own lasting impression on Germany. Only his was in the form of a castle. It was built in the late 1800s and to this day, it’s the most famous castle in Germany. A castle so breathtaking that outside this restaurant is a mural of it. Just below the castle in a nearby village is a restaurant that serves the most incredible German food, including a side dish that's simply some sautéed cabbage tossed in a creamy mustard sauce. That's actually the inspiration for what we're making today. As if that wasn't amazing enough, we added some tart apples and crisp bacon to our version to take it over the top. Imagine serving this along with some brats or with just about any main dish. Best part, besides the taste, it's done in only 15 minutes. To get the recipe for “Mustardy Cabbage” go online now so you can serve this at your very own Oktoberfest. And don't forget to tune in all this week as we continue to bring you more Oktoberfest favorites. I'm Howard from the Mr. Food Test Kitchen, where every day we're looking for more ways to say ach das schmeckt … Well, that's German for “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN BEER BASTED SAUSAGE WEDNESDAY 10-02-13

1:33

No tribute to Oktoberfest would be complete without beer. We'll show you a few of our favorites and how to cook with it too.

We're halfway through our tribute to one of the world's most famous festivals: Oktoberfest. Today we're on location talking about the most essential part: the beer. In fact, last year an estimated 6.9 million liters of beer were consumed at Oktoberfest in Germany! And there are so many to choose from … the most popular, hellus is a lager, also known as the “original Munich lager.” Prefer a dark beer? Try a bock. Looking to go lighter? Then weissbier might be right for you. The options are endless ... And there are also so many different beer steins to drink them from. A little story about beer steins: they came about in the 14th century after the Black Plague hit Europe. One of the new laws to prevent it from spreading was that all containers that held beverages must be covered when not being consumed. So beer steins were created. Ok, I'm ready to enjoy a drink, but since man can't live on beer alone, I want to share a recipe that goes with it. It's brats … and guess what they're cooked in … beer. That's right, that's what we used to flavor this sausage … along with lots of onions and a bit of brown mustard. This “Beer Basted Sausage” cooks up plump and juicy, making it the perfect dish to serve with your favorite brew, in or out of a stein. As always, the recipe's online and is one tasty dish that'll have your gang asking for seconds. Join us again tomorrow as we reveal the secrets to making buttery spaetzle. It's just another way to help you say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN SPECIAL SPAETZLE THURSDAY 10-03-13

1:26

Our week-long tribute to Oktoberfest continues today with a homemade German pasta that's Old World at its best.

Oktoberfest isn't over and neither is our week-long tribute to German food and fun. So far this week we’ve made crispy potato pancakes, bratwurst in beer and German-style cabbage that was to die for. But how can we salute Oktoberfest without making the traditional German pasta known as spaetzle? It may have a funny name, but let me assure you the taste is seriously good. So good you'll probably abandon some of your old side dishes for it. Ya see, it's kind of a cross between a dumpling and a noodle, and it's traditionally served as a side dish with hearty meats slathered with sauce. (That way the noodles can soak up every last bit of gravy.) Sometimes it's simply enjoyed topped with cheese and onions. There are even sweet variations made with apples and cinnamon. So you can see it's pretty versatile. Now probably the best way to try spaetzle is to stop by a German restaurant like this, but with how easy it is why not give it a try at home? Our version finishes these noodles off with butter and parsley for a melt-in-your mouth dish that's good by itself or paired with just about anything. To get the recipe for “Special Spaetzle” go online now so you can bring a little of Oktoberfest right into your home. I'm Howard from the Mr. Food Test Kitchen. Make sure you join us tomorrow as we make German apple strudel. It's just another way for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN APPLE STRUDEL FRIDAY 10-04-13

1:20

What's the best way to end a German meal? I'll give you a hint … it's flakey, filled with apples and goes great with ice cream.

We're finishing up our tribute to German food in honor of Oktoberfest that's going on right now in Munich, as well as all over the world. We saved the best for last: dessert. And I bet most of you are pretty familiar with this dessert: apple strudel. Rolling out the dough can be a chore, but the result is well worth the effort. The name “strudel” in German actually means “whirlpool” and that's 'cause traditionally it's rolled into a log. And after it's baked you can see a circular pattern. So what do you do if you can't make it to a great German bakery or restaurant like this one to order strudel? I suggest you try our shortcut version. It uses store-bought puff pastry dough and canned sliced apples so you can whip up this flakey classic in no time. Traditionally it's served warm with ice cream, but trust me, this is good enough to eat all by itself. The recipe for “Apple Strudel” as well as all of this week's recipes: The “German Potato Pancakes,” “Mustardy Cabbage,” “Beer Basted Sausage” and our “Special Spaetzle” are online now to help you salute Oktoberfest at home whenever you want. What a sweet way to finish our week-long celebration. And yes, I'll bring some back to you guys in the studio. I’m Howard from the Mr. Food Test Kitchen finding a sweeter way for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN MAMA MIA’S MEATBALL BAKE MONDAY 10-07-13

1:33

Don't stress over dinner. We've got an easy idea that the whole family will love thanks to a few market shortcuts.

Ya know, it's hard to make family meal time a priority when we're all so busy but you can spend less time in the kitchen and more time with your family with a few supermarket shortcuts. Today we're sharing a recipe made with real simple ingredients from the refrigerated and freezer aisles. Best part? This dish is not only easy, it's kid friendly. We start by splitting a loaf of frozen garlic bread and baking it off for about 10 minutes. While that cooks, we cut some frozen meatballs that have been thawed, in half. If ya want, you could use frozen turkey meatballs or even frozen chicken strips as a lighter option. When the bread is done, we spread it with a mixture of ricotta and parmesan cheese and top it with the cut meatballs and some spaghetti sauce. Then we'll cook it for another 15 minutes or so until everything is heated through. To finish it off, we just top it off with some sliced mozzarella and pop it back in the oven for a couple more minutes. Once the cheese is all melty, it's ready to slice. Just look at all that gooey cheese. This is guaranteed to bring everyone around the table. So go ahead and get the recipe for what we call “Mama Mia's Meatball Bake” so you can enjoy some cool foods for kids that the whole family will like. Ya see, making a quick and creative dish like this is easy with a little help from the freezer and dairy cases. 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 POTATO CRUSTED SALMON TUESDAY 10-08-13

1:30

If you're one of the thousands of people who are looking for an easy way to make dinner for two, then don't go anywhere.

We get all sorts of requests here in the Test Kitchen but recently the request we seem to be getting the most of is for recipes for two. That's why today we're making a simple yet fancy schmancy dinner for two that works as well during the week as it does for date night. Here's all we do. We take a couple salmon fillets, and we're gonna dip 'em in some melted butter and then into a mixture we made by combining some instant potato flakes seasoned with some onion powder, salt and pepper. Once they're coated, we put 'em into a baking dish and drizzle them with the rest of the butter before baking ‘em off. While they're cooking, we can whip up an easy side dish by sautéing some fresh spinach with a bit of olive oil, sun-dried tomatoes and a few seasonings. (If ya want, you can toss in a few pine nuts.) Once the fish flakes easily and the crust is golden, it's ready to serve along with our flavor-packed spinach. Wanna make it tonight? Then go online and get the recipes for both the “Potato Crusted Salmon” and the “Wilted Spinach Salad” for a great dinner for two that's equal in both taste and ease. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for ways that'll have you both saying … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN STOVETOP ROAST WEDNESDAY 10-09-13

1:32

Stop what you’re doing 'cause what we’re cooking today could earn you some pretty high marks.

If you have a family member or a neighbor who always seems to “one up” you when it comes to cooking, then the easy stove-top favorite we’re making today will turn that around and give you a chance to show off for a change. All you have to remember are the three “S’s” sear, season and simmer … then dinner is done. We start by searing a 3 to 4 pound chuck roast. And if you're not familiar with searing, all you do is brown the meat in a hot pan on both sides. It seals in the juices and takes just a few minutes. Then we season it with a combo of onion and garlic powder, oregano, salt and a little black pepper ... along with plenty of chopped onions and a can of diced tomatoes (dump in the juice and all). That's what's gonna help our roast stay so juicy. Now we cover it and let it simmer to turn this budget-friendly tough cut of meat into a melt-in-your-mouth main dish in no time. Once it’s done, you can slice it across the grain, or even sort of chunk it up. It's that tender. Serve it with the pan drippings and some mashed potatoes for a dinner that tastes like you cooked all day. And no one has to know that the recipe for this “Stovetop Roast”, (which is online now) was as easy as sear, season and simmer. And once you get the recipe, invite your family or that show off neighbor to dinner to see what they think now. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for new ways to help you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN LOVIN’ ONIONS THURSDAY 10-10-13

1:28

Sometimes it’s the simplest things that are the best … like the dish we’re making today. It’s a hands-down winner, and it goes with practically everything.

The last thing we wanna do after working hard on a main dish is spend a lot of time fussing with the side dish. Well, with what we're making today, we won't have to 'cause it's super easy. Plus, this one is one of our online reader favorites, so you know it's gonna be good. We start by sautéing lots of chopped onions in a touch of butter so they soften up. Now while they're doing their thing, we mix together some flour, salt, black pepper and a cup each of shredded cheddar and Monterey Jack cheese. Once the onions are tender, into the cheese mixture they go along with a bit of chopped jalapeno peppers (well, those are optional). Once that's all mixed, we'll pour it into a casserole dish that's been coated with non-stick cooking spray. A little more cheese goes on top and we’ll bake it off for 30 minutes or until all the cheese is melty. That's it. And make sure you use a large spoon when serving this so you get all those layers of cheesy goodness. Who would ever think that onions could be this exciting? We call them “Lovin' Onions” 'cause once you try 'em, we know you'll be loving 'em. So what are you waiting for? The recipe's online so you can whip up a tasty side dish that works with almost anything. 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 APPLE FRITTERS FRIDAY 10-11-13

1:28

It's the height of apple season so today I'm sharing two amazing apple recipes that I grew up with.

What do you think of when you think of October? Well for me, who grew up in upstate New York, it always meant one thing … a trip to the orchards. There we would pick baskets of apples, go on a hay ride, and before we left we always got a cup of hot mulled cider and some freshly made apple fritters. Those trips were some of my best memories as a kid. So today I'm gonna recreate those recipes so I can share those memories with you. We begin by peeling and coring a few apples and instead of cutting them into chunks, we're going to cut them into round slices … like this. Now we dip these into a traditional fritter batter, which is simply some flour, a bit of sugar, baking powder, milk, and an egg. The key to these is to dip 'em one slice at a time. Then carefully put them into hot oil. That way, they won't stick together. After a minute or two, flip 'em so they get golden brown on both sides before draining them on paper towels. Now finish them off with lots of powdered sugar and serve 'em up with hot mulled cider topped with whipped cream and drizzled with caramel (just like I had growing up). Both recipes for the “Apple Fritters” and “Spiced Caramel Apple Cider” are online now so you can share my memories of apple season in a really sweet way. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more memorable ways for you to say … “OOH IT'S SO GOOD!!”

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

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

Google Online Preview   Download