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MR. FOOD TEST KITCHEN SRIRACHA SHORT RIBS MONDAY 02-08-21
1:28
What’s hot, but not too hot, and is made in an old hula hoop factory. Got any idea?
If you haven’t heard about, tasted or embraced Sriracha yet, then what in the world are you waiting for? What started as a spicy sauce that was mostly found in Asian cooking, is now everywhere. It’s actually pronounced see-rah-cha. But most of us just say sir-rah-cha. So here are the basics. Sriracha can best be described as a cross between ketchup and hot sauce. In the US, it’s made from red jalapeno chili peppers and garlic in a factory outside of LA that used to make hula hoops. Today we find it not only in our markets, but in everything from fast food favorites to all sorts of snack foods.
And ounce per ounce, Sriracha sauce is about 20 percent less than the cost of traditional hot sauce. So with all it has going for it, you can bet we’re seeing it in more and more recipes. Recipes like these short ribs that are not only fall-apart tender, but the combo of the Sriracha, honey and the lime makes them irresistible. No, not too hot, but I would say super flavorful and a nice change of pace. The recipe for our, “Sriracha Short Ribs” is online now and is ready for you to add a little spice to your life, or shall I say to your table. I’m Howard in the Mr. Food Test Kitchen, where today we found a “Sriracha kind of way,” for you to say…“OOH IT’S SO GOOD!!(
MR. FOOD TEST KITCHEN PERFECT POUTINE TUESDAY 02-09-21
1:22
(To Kelly:) I can’t believe you ate of those. (To Camera:) What are they? The only way you’ll know is to stick around.
It’s salty, it’s crunchy, it’s cheesy and yes, it’s messy. If you’re thinking, “What the heck is he talking about?” its poutine. Now, for those of you who aren’t familiar with this Canadian creation, it’s simply French fries and cheese curds smothered in gravy. As a matter of fact, in Canada, every McDonalds has poutine on their menu, right along with the Big Mac. To make them, we start by preparing some frozen French fries according to the package instructions. I baked them, but if you want you could fry them. Now we top them with a handful of cheese curds. And since these might be new to you, cheese curds are a byproduct of cheese that are produced during the cheese making process. They have a mild flavor and sort of squeak when you bite into them. Alright, we have the fries, we have the cheese curds, now all we do is smother everything with gravy. I never said this is healthy, but I promise it’s very tasty. And whether you eat them as a go-along or as the ultimate comfort food, they’re almost impossible to resist. To get the recipe, for what we call “Perfect Poutine,” including the homemade gravy, simply visit our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “Canadian-inspired way” for you to say… “OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN “UNSTUFFED” STUFFED WEDNESDAY 02-10-21
CHEESY PORK CHOPS 1:25
Looking for a budget-friendly way to keep your grocery bill in check, without looking like you’re cutting back? We’ve got it and boy, is it tasty!
When it comes to planning what to make for dinner, many of us are looking for meals that are easy on our wallets, yet don’t make us feel like we’re counting pennies. If that sounds like you, then you’re going to go nuts over these unstuffed-stuffed pork chops. To get going we prepare a box of shortcut stuffing mix according to the package directions, except we add in some fresh sliced mushrooms. Now, while that sits, we sauté our thick-cut boneless pork chops that we’ve seasoned in a bit of oil. Once they’re browned, we top each with a scoop of the stuffing and place a slice of Muenster cheese over that. Layering them like this is a lot easier than trying to stuff them. At this point, we add some white wine, cover it, and let it cook just long enough for the cheese to melt. Serve these up with a green veggie, spoon the pan drippings over them, and you have a feast that looks and tastes like it’s fit for a king (and only you’ll know how budget friendly it is!). To get the recipe for our “‘Unstuffed’ Stuffed Cheesy Pork Chops,” 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 an “unstuffed way,” for you to say
…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN CHOCOLATE MOUSSE CUPS THURSDAY 02-11-21
1:37
Valentine’s Day means champagne, chocolate, and balloons? Wait until you see how we tie all these together.
With Valentine’s Day just around the corner, I hope you have a card and maybe a little something for that someone special. But just in case you forgot, we have an easy treat that says “I love you”. It’s a rich chocolate mousse that goes together like this, and wait until you see how we serve it. We combine some water, sugar, and instant coffee in a sauce pan over high heat. When it comes to a boil we pour it over some chocolate chips and stir them until they melt. While it cools slightly, we beat some heavy cream, with a touch of vanilla just until stiff peaks form. Now we slowly fold the chocolate into the whipped cream until it’s blended evenly. To take this over the top, after all it is Valentine’s Day, we’re going to serve it out of a homemade chocolate cup. To make them all we do is melt some chocolate chips along with a bit of shortening. Once it’s smooth, we dip the end of a balloon in it and let it set. When we pop the balloon, we end up with chocolate cups that are perfect to fill with our to-die-for mousse. Does this look decadent or what? One glimpse of this and your Valentine will think you spent a bundle on them. The recipe for our, “Chocolate Mousse Cups,” is online now just in time for Valentine’s Day, or really anytime you want something super special. I’m Howard in the Mr. Food Test Kitchen, where today we found a “doubly chocolate way,” for you to say…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN SENSATIONAL SPRINGS ROLLS FRIDAY 02-12-21 1:16
The Chinese New Year kicks off today and we have just the thing to help you celebrate it. Come on, join us.
Did you know that today is the start of the Chinese New Year and that it’s a tradition to eat spring rolls during it as a way to welcome in the spring? In some parts of the world, spring rolls are made with rice paper, but here in the US, the wrappers are more commonly made from flour. They’re similar to egg rolls because they are filled with veggies, meat, chicken or seafood, but spring rolls are typically smaller and are available fried or non-fried, while egg rolls are always fried. Just remember, all egg rolls can be considered spring rolls, but not all spring rolls are egg rolls. Today, I’m sharing a takeout-style spring roll that’s popular here in the States that is filled with traditional veggies like Chinese cabbage, bean sprouts and carrots. After placing the mixture on our spring roll wrappers, all we do is wet the edges, roll it up, and it’s ready to fry. So, if you’re looking for a fun way to celebrate, you’ve got to try our crispy homemade version of these. And don’t forget the dipping sauce! To get the recipe for our “Sensational Spring Rolls,” simply visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “welcoming spring-like way,” for you to say
…“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN PRESIDENTIAL PEANUT MUFFINS MONDAY 02-15-21
1:27
It’s Presidents Day and we’re celebrating with a few presidential favorites. Any guesses as to what we're making?
Schools are closed, government offices are shut down, and, if you were thinking of going to the bank, think again. It’s President’s Day, which means today we celebrate U.S. Presidents (both past and present). Since you might have a little extra time on your hands, what do you say we whip up a presidential favorite? Before we do – did you know that one of President John F. Kennedy’s favorite foods was a steaming bowl of clam chowder? And who would have ever guessed that FDR loved an ooey-gooey grilled cheese sandwich? Today, we’re baking a Southern-style muffin that we think our 39th president, Jimmy Carter, would love. After making a super-moist peanut butter batter, we spoon it into muffin cups. Then, to take them over the top, we finish them with a nutty streusel mixture and into the oven they go. Let me tell you, these muffins are worth a Presidential Seal of Approval – they’re that good! On top you have an addictively-good, buttery crumb mixture and, inside, the muffins are crazy-moist. To get the recipe for our “Presidential Peanut Muffins,” simply visit our website. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “perfectly Presidential way,” for you to say …“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN MARDI GRAS BEIGNETS TUESDAY 02-16-21 1:14
We’re whipping up a New Orleans favorite, just in time for Mardi Gras. Keep your shirt on, I’ll be back to show you in a minute.
Just in case you haven’t looked at your calendar, today is Fat Tuesday. For many, that means we can eat anything and everything, because all that changes tomorrow since its Ash Wednesday. So what do you say we indulge ourselves with a Mardi Gras and New Orleans classic that is party perfect? If you guessed we’re making Beignets, you’re right. We start with a one-pound loaf of frozen bread dough that we’ve thawed. To that, we knead in a bit of powdered sugar and roll it out on a cutting board. Now we cut this into 2” squares and gently drop them in a deep skillet that has about an inch or so of shortening that we’ve heated up. Once they are browned on one side, we’ll flip them over and in seconds, they’re done. All that’s left to do is shake on some powdered sugar, maybe put on a pot of chicory coffee, like they drink in New Orleans, and let the party begin. So don’t dilly dally, go online now as our recipe for, “Mardi Gras Beignets,” is waiting for you. I’m Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “fun and festive way,” for you to say …“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN BAKED SPAGHETTI “CAKE” WEDNESDAY 02-17-21
1:35
Imagine the surprise on everyone’s face when you tell them you’re serving “cake” for dinner. Stick around, it will all make sense.
Over the years we’ve made spaghetti every which way. We’ve served it topped with meatballs and sauce, tossed it with pesto, and even shaped it into a pie, filled with ricotta cheese. Well, today, we’re going all out with something new - a baked spaghetti cake that’s brimming with crumbled sausage, Italian cheeses, and, of course, spaghetti. Just watch how easy it is. We start by adding some ricotta and Parmesan cheese to a few beaten eggs, along with garlic powder, black pepper, and some spaghetti sauce. After that’s mixed, we add some crumbled Italian sausage that we’ve cooked with chopped green peppers and onions. Now, our spaghetti gets tossed in and the whole thing goes into a spring form pan before getting baked off. Right before it’s done, we spoon more sauce over the top, sprinkle it with some shredded mozzarella and back into the oven it goes, until the cheese is all melty. There you have it. A massive looking “cake” that’ll satisfy any pasta lover. Maybe top each slice with a bit more sauce and let the feast begin. To get the recipe for what we call “Baked Spaghetti ‘Cake,’” simply visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a
“spaghetti-licious way, for you to say ...“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN COUNTRY BUMPKIN FRIED STEAK THURSDAY 02-18-21
1:26
If your gang is getting tired of the same old dinnertime routine, join us in the Test Kitchen today, as we reintroduce you to an old favorite with a twist.
When it comes to making dinner, one of the biggest challenges many of us face is, “What can I make that’s different?” Let me help you by introducing you to a recipe that’s easy, budget-friendly, and comforting. It’s country-fried steak and it goes together like this. We start off by seasoning some cube steak with salt and pepper. And then for a twist, we dip them in some buttermilk. You see, the buttermilk adds a tang to the breading and helps tenderize the meat. We coat both sides really well with some yellow cornmeal, which will ensure lots of crunch in every bite. After pan frying them when the coating is golden and they’re cooked through, we place them on a wire rack. Then, in the same pan, we add some seasoned flour to the drippings, whisk in some milk, and when this thickens, our gravy is done. Serve this up with some mashed potatoes and a veggie, and say goodbye to your boring dinnertime routine. Let me assure you, this is going to be a new family favorite. To get your hands on our “Country Bumpkin Fried Steak,” recipe all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “fast and budget-friendly way,” for you to say...“OOH IT’S SO GOOD!!(”
MR. FOOD TEST KITCHEN SCANDINAVIAN CABBAGE SOUP FRIDAY 02-19-21
1:31
How does a hot and hearty soup that’s done in less than 30 minutes sound? If you said “tempting” then get ready, because we’re dishing it up.
Usually, by the time we decide we feel like having soup for dinner, it’s too late, since most soups need hours to cook. But you won’t have to worry about that with the Scandinavian-inspired soup we’re making today. It’s done in less than 30 minutes from the moment you walk into the kitchen until you’re ladling up. We start by sautéing a good amount of chopped cabbage in some butter, along with some chopped onion, celery, and thinly sliced carrots. Once everything is tender (which only takes about 10 minutes) we add a can of cream-style corn, frozen peas, some milk, chicken broth, and lots of off-the-shelf spices, and we let it simmer for about 15 minutes. And then, right before serving, we stir in some shredded cheddar cheese and that’s it! And if you want to lighten this up, you can use olive oil instead of butter, and a reduced-fat cheddar. There you have it, a hot and hearty soup that’s ready to serve in no time at all. And the taste is truly amazing! So, what are you waiting for? To get the recipe for what we call “Scandinavian Cabbage Soup,” head on over to our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “warm-you-up way,” for you to say…“OOH IT’S SO GOOD!!(”
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