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MR. FOOD TEST KITCHEN PORK CHOPS WITH BACON-ONION MONDAY 03-12-18

MARMALADE 1:33

Was there one kitchen tool you remember your mom using more than any other when you were a kid? For me it was the wooden spoon and it wasn’t just to stir pasta.

You know, there were two utensils in the kitchen when I was a kid that I’ll never forget. The first was the wooden spoon. If my brother and I didn’t behave, out it came. Unfortunately, I remember it all too well. The other item was my mom’s heavy duty cast iron skillet. She would cook just about everything in it, including pork chops. She would start by sautéing a large onion that she sliced thin in some butter. Once that was tender, she added some balsamic vinegar, brown sugar, and a bit of salt. After it thickened up, she stirred in crumbled bacon. While all those flavors were coming together, in another skillet, she would sauté some thick-cut, I mean really thick, pork chops that she would first dip into milk and then into some seasoned flour. I think the reason they cooked so evenly was because the cast iron pan really held the heat. After the chops were cooked through, she would spoon the onion-bacon marmalade over them and dinner was ready. Talk about hearty and packed with flavor. To get this easy favorite, simply check out our website, and search for “Pork Chops with Bacon-Onion Marmalade.” I’m Howard, in the Mr. Food Test Kitchen, where today we found an “easy weeknight kind of way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN LOADED POTATO ROLL-UPS TUESDAY 03-13-18

1:27

We’ve cooked up a crazy-good appetizer just in time for March Madness. Wait until you see what it is.

It’s March Madness which means we’re going to need a few fun foods to serve while we’re rooting for our favorite teams. And rather than serving the same predictable stuff over and over again, we have a new idea that we know will be a slam dunk. We begin by warming some store-bought refrigerated garlic mashed potatoes just to the point that they are soft. To those we add a bit of shredded cheddar cheese and some sliced scallions and we give it a good mix. Now for the fun part, we lay out a dozen egg roll skins and place a couple spoonfuls of mashed potatoes in the center of each one. On top of that, we add a little more cheddar cheese and some bacon bits. Then all we have to do is brush the edges with some beaten egg before folding the flap that’s closest to you over the potato mixture, then fold in the sides, then roll it up like this. Once they’re all done, we fry them until they’re golden, and drain them on some paper towels. What you end up with is an all-American twist on an egg roll that tastes like a loaded baked potato, wrapped in a crispy-crunchy crust. I hope you’ll go online and get the recipe for our, “Loaded Potato Roll-Ups,” so you can add these to your game day… or any day line-up. I’m Howard in the Mr. Food Test Kitchen, where today we found a “winning way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN LEMON CHESS PIE WEDNESDAY 03-14-18

1:35

Today is Pi Day so we’ve decided to make a pie that adds up to lots of oohs and aahs.

Its March 14th, a day that some call Pi Day. Now when I say Pi, I’m talking about Pi as in the kind you may remember back in math class. You know, Pi equals 3.14, which is part of a mathematical equation to figure out the circumference of a circle. And as you’ve probably noticed from watching us over the years, here in the Test Kitchen we love to celebrate just about anything. So in celebration of this Pi, what do you say we make a lemony “pie” that adds up to lots of tasty goodness. All we have to do is combine some sugar with a few eggs, a bit of melted butter, a splash of milk, a couple of tablespoons of yellow corn meal, some freshly squeezed lemon juice, a little flour and a bit of grated lemon zest. We beat this together and pour it into a deep dish pie plate that we’ve already lined with a homemade, or refrigerated pie crust. Now all we have to do is pop this into the oven until it sets and the top begins to get golden, that’s it. Once it cools, you can serve it as is, or how about finishing it off with a bit of whipped cream to make it doubly delicious. So here’s your homework assignment, go online and get the recipe for our, “Lemon Chess Pie,” so you can whip up a pie where the sum of the ingredients add up to something that’s downright awesome. I’m Howard in the Mr. Food Test Kitchen, where today we found a “lemony way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN BEEF AND GUINNESS STEW THURSDAY 03-15-18

1:29

When your neighbors get a whiff of the Irish stew that we’re whipping up today, they’ll come knocking on your door.

Have you given any thought as to what you’re going to make for St. Patrick’s Day? Sure, you can go with the traditional corned beef and cabbage, made either in a slow cooker or pressure cooker. We have recipes for both on our website or you can try something new, like the recipe I’m sharing with you today. I got it from a small pub I visited while in Ireland. All we do is sauté some stew meat along with some bacon until the meat is browned. To that, we add some dark Irish beer, a good amount of beef stock, some minced garlic and a few spices, before covering it, and letting it simmer. After a bit, we add some baby carrots, celery, and onion, and let it cook until the meat is fork-tender. To thicken it up, we’ll whisk in a flour and water mixture and give it a good stir. It doesn’t get any easier! When this is served with some crusty bread for dunking, boy, are you in for a treat! You see, the bacon gives this just the right amount of smokiness, while the beer tenderizes the meat and adds lots of richness. To get our version of the “Beef and Guinness Stew,” that we had while in Ireland, all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “truly authentic way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN IRISH CREAM CAKE FRIDAY 03-16-18 1:31

St. Paddy’s Day is tomorrow and we have a sweet, last-minute idea that’s simply magical!

Just in case you forgot, I want to remind you that tomorrow is St. Patrick’s Day. That means tonight, before you go to bed, you might want to pick out something green to wear, so you don’t forget in the morning. Next, make sure your slow cooker is ready, so in the morning you can just add your corned beef and cabbage, turn it on, and come suppertime, dinner is ready. Last, but certainly not least, you may want to whip up our Irish Cream Cake, which is magically good. We start by baking a yellow cake mix, but rather than simply following the package instructions, we add some dry, instant vanilla pudding, and Irish cream to the mix. Then, we pour it over some chopped pecans in a Bundt pan. While this bakes, we’ll make a quick throw-together glaze to pour over it. When the cake comes out, we poke it a few times with a fork and pour the glaze over it, so that it soaks in. Then, we flip it onto a platter and spoon more of the glaze on top. This magical-tasting cake is even better when it’s shared with friends, so make sure you invite a few over. To get the recipe for our “Irish Cream Cake,” 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 “St. Paddy’s Day way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN FANCY-DANCY QUICHE MONDAY 03-19-18

1:30

No more boring quiche once you find out a basic trick that will have you saying…

“OOH IT’S SO GOOD!!(”

With Easter and Mother’s Day right around the corner, not to mention all the spring get-togethers that will be going on, now’s the time to start thinking about what we can make that’s a bit different. How about a quiche? Not just a regular quiche, but one that will be remembered long after it’s served. We start by lining a deep dish pie plate with a pie crust and fluting the edges. As for the cheese, rather than sticking to the basics, why not try some fun and trendy ones which will take your quiche to a whole new level. Here we start with shredded Steakhouse Onion Cheddar, top it with some cooked sirloin, then we add more cheese. We finish it with a mixture of beaten eggs and half and half before popping it in the oven. So the next time you’re in the market, try picking up cheeses like a Horseradish Cheddar, Smoked Gouda or maybe a Maple Bacon Cheddar to add some personality to your quiche. And when it comes out all melty and packed with flavor, top it with onion rings and you’re good to go. If you’d like the recipe for our Steakhouse Onion Quiche, as well as our Buffalo Wing Quiche, and our Champagne & Mushroom Quiche that’s made with a Champagne Cheddar, simply visit our website and type in “Fancy-Dancy Quiche.” I’m Howard, in the Mr. Food Test Kitchen, where today we found a “new and creative way” for you to say... “OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN LEMON MERINGUE COOKIES TUESDAY 03-20-18 1:19

It’s officially spring, which means it’s time for our taste buds to say goodbye to “hot and hearty” and hello to “lighter and brighter.”

Today’s the first day of spring which means winter is officially behind us. And that means more hours of daylight, warmer temperatures, and a craving for foods that are lighter and brighter. That also means that soup takes a back seat to salad, chicken moves to the center of the plate, and fresh-tasting desserts like the lemon meringue cookies that we’re making today win out over bubbling hot cobblers. To make these, we begin by unrolling a couple of refrigerated pie crusts. With a cookie cutter or a glass, we cut out circles, like this. Now, we place these on baking sheets, and into the oven they go until golden. Once they cool a bit, we top each with a mixture of cream cheese and powdered sugar, which looks just like meringue. A little dollop of lemon curd goes on top and voila! A four ingredient cookie that tastes just like lemon meringue pie with a flaky crust, and the perfect balance of lemon and creamy icing. To get the recipe for our “Lemon Meringue Cookies,” simply hop onto our website. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, wishing you a happy first day of spring, one that’s filled with lots of…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN HERB CRUSTED LAMB WEDNESDAY 03-21-18

WITH MINT SAUCE 1:30

Looking to make something new for Easter? We’ve got a main dish that’ll melt in your mouth.

Every year, right before Easter we get lots of questions from folks looking for something different to serve for the holiday. So, rather than giving you a new way to cook a ham or roast a prime rib, we thought we’d show you how to prepare a rack of lamb. And with it being one of best food buys of the week, all the better. Just in case you’re not familiar with a rack of lamb, it looks like this. Each one of these is considered a rack, with the meaty loin in the center and the rib bones attached to it. Instead of cutting these into chops, we coat them with a mixture of olive oil, onion and garlic powder, salt, pepper, fresh rosemary and roast them whole. While they’re in the oven, we make a sauce to serve with them. It’s simply mint jelly simmered with a splash of red wine and a sprig of rosemary. Once the internal temperature of the lamb reaches 145 degrees F., (which is medium-rare), we take them out of the oven to rest. Then, we carve them between the bones and finish them with our mint-wine reduction. It may sound and taste fancy, but it’s so easy. To get the recipe for our “Herb Crusted Lamb with Mint Sauce,” simply visit our website so you’ll have it in plenty of time for Easter. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “welcoming, new way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN PERFECT PINEAPPLE CASSEROLE THURSDAY 03-22-18

1:35

This year make sure you leave room at your holiday table for a Southern classic that’s downright welcoming.

As you start to plan your menu for Easter, you’re probably noticing that this year’s menu is sounding pretty much the same as last year’s… and the one before. Now I’m big on keeping traditions going, after all, what’s Easter dinner without Aunt Mary’s potatoes? But this year, we thought it would be a good idea to sneak a new dish right into the mix. It’s a southern classic that’s very welcome. We start off by adding some pineapple gelatin mix to a saucepan. And when I say “mix”, I mean the dry powder right out of the box. Now to that, we add some sugar, cornstarch and a bit of water, and we’ll let it cook until it thickens up. Once it does, we add in some pineapple tidbits, that we’ve drained, along with a good amount of shredded cheddar cheese. After giving this a quick stir, we pour it into a casserole dish and finish it off with a buttery crumb topping before popping it into the oven. You see, as it bakes, the pineapple-cheese mixture gets bubbly delicious and our cracker topping gets all crispy. And when you serve this with your Easter ham, (or any of your holiday classics), don’t be surprised when everyone asks for seconds. So right after the news why don’t you go online and get the recipe for our, “Perfect Pineapple Casserole,” so you can add it to this year’s holiday Line up. I’m Howard in the Mr. Food Test Kitchen, where today we found a “comforting way” for you to say…

“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN PIMIENTO CHEESE DEVILED EGGS FRIDAY 03-23-18 1:35

No Easter get-together is complete without them. What could it be? We’ll show you and boy, are they good!

If you’ve been to a church picnic or just about any kind of family get-together in the South, then you’re probably familiar with pimiento cheese spread. Now, for those of you who aren’t, it’s simply a cream cheese and mayonnaise-based spread accented with mustard, chopped pimientos, and cheddar cheese, that’s good on just about anything. And when we team those flavors with our favorite deviled eggs, you can imagine how good they are. Let me show you how easy they are to make. After hard boiling, cooling, and peeling our eggs, we cut them in half and put the yolks in a food processor. To that, we add a bit of mayo, cream cheese, Dijon mustard, garlic powder, paprika, and, of course, the stars of this dish, some shredded cheddar cheese and chopped pimientos. Then, we give it a whirl. Once everything’s smooth, we pipe (or spoon) this into our egg whites and into the fridge they go. There you have it, two of our all-time favorites in one tasty dish. So, with Easter only a week away, make sure you visit our website and get the step-by-step recipe for our “Pimiento Cheese Deviled Eggs.” Whether you serve these as an appetizer or right alongside your ham, you can’t miss. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “new, traditional way” for you to say…“OOH IT’S SO GOOD!!(”

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