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MR. FOOD TEST KITCHEN CHINATOWN MEATBALLS MONDAY 03-04-13

1:38

There is something big happening at the market this month. How can we cash in on it? Join us, we're gonna show you how.

You know, we all want to eat healthier and smarter and, as always, we want to save every penny possible while we’re at it. And with March being National Frozen Food Month, I can’t think of a better time to take advantage of all of the savings that we're seeing at our market. Today the freezer aisle is full of restaurant- and chef-inspired meals that are ready and waiting for us. No need to go to the take-out window when we can find the same quality in the freezer section, where it’s ready and waiting for us whenever we need it. And when we’re pressed for time, did you know that frozen fruits and veggies are not only super convenient, they're harvested fresh from the farm, packed and frozen within hours of being picked, locking in all those nutrients? Talk about a fresh and welcome addition to our busy lifestyle. And if there’s a sleepy head in your house, nothing says rise ‘n’ shine better than a steaming hot breakfast that’s ready in minutes – well, without all the work. So let’s celebrate this month by taking advantage of all the great sales. Stock up your freezer so you can throw together a freshly cooked meal in just minutes. Like we did here – starting with frozen meatballs and a few basics that we simmered all together in one skillet. And when you dish up these juicy meatballs accented with peppers, onions and a few tropical fruits that we thawed, serve that over rice and get ready for a meal loaded with fresh taste. Look, the recipe for “Chinatown Meatballs” is online now to help you fix dinner fast – thanks to a few freezer shortcuts. They’re great in so many of our recipes because they’re simply real food that's frozen and super convenient, and that’s always a reason to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN PAULA’S SHRIMP AND GRITS TUESDAY 03-05-13

1:53

We’re at the South Beach Wine and Food Festival. We’re cooking with some of the biggest stars. You’re not going to want to miss this.

We’re at the South Beach Wine and Food Festival. And today we’re cooking with my good friends JM Hirsch, and the very funny, talented, Paula Deen. Glad you’re here.

PD: Thank you Howard. I’m thrilled to be here with both of ya’ll.

HR: Your party the other day was amazing.

PD: Oh my gosh, wasn’t that party fabulous guys?

JM & HR: Absolutely.

PD: We had so much fun. Wonderful friends there and wonderful food.

HR: So what are we cooking today?

PD: We’re making shrimp and grits.

JM: Okay. HR: Why don’t you lead us? You’re the pro at this.

PD: Okay. Well, Howard there’s a couple of things that you need to do to ensure that you have great grits. HR: Okay.

PD: The first thing is to make sure that the water is nice and salty.

HR: And for the shrimp?

PD: And for the shrimp, we’ve got a little onion, a little pepper. Personally, I love bacon. So we’ve sautéed those off.

PD: We’re gonna just remove our shrimp guys.

HR: Okay.

PD: And we’re gonna reduce it with some white wine and some heavy cream.

JM: Ahh, nature’s most perfect ingredient.

PD: Yes! HR: It is isn’t it?

PD: And that’s gonna make our sauce.

HR: And we just serve it right over it? PD: Yes. We’re gonna put that on top of our grits. And I’ve got something new and delicious here for ya’ll to try.

HR: That’s going to be the crowning jewel of this.

PD: This is a finishing butter. Mmmmm. Is that not mm? It satisfies.

HR: It finishes the whole meal. PD: And it’s decadent.

HR: And when you serve the shrimp over our grits and top it off with that creamy goodness, get ready for lots of compliments. If you want the recipe for “Paula’s Shrimp and Grits”, it’s online now so you can whip up a dose of pure southern comfort.

HR: What do we say at the end of the test kitchen, every time? PD: Love and best dishes ya’ll.

HR: We also say “OOH IT’S SO GOOD!!” PD: Oh! It is so good!!” I sounded like him, didn’t I?

MR. FOOD TEST KITCHEN FRIED CHICKEN TWO WAYS WEDNESDAY 03-06-12

1:50

We’re here on South Beach and today, we’re cooking up a storm. Fried chicken: country-style. So come on, join us.

We’re back at the South Beach Wine and Food Festival and what a time we’re having. And today we’re at the Loews hotel. And we have two very good friends of mine, JM Hirsch from The Associated Press and Chef Art Smith, and we’re cooking southern style. Nice to see you guys.

ART: Great to see you. JM: Good to see you.

HR: So tell me a little about some of the people you’ve cooked for. It’s quite an impressive list.

ART: From Oprah to the president and Lady Gaga, the Dali Lama. You name it. We made “holy chicken.”

HR: What kind of chicken are we cooking today?

ART: I created a recipe called “unfried chicken” and this is served at our LYFE kitchen. And what the secret is: we have some skinless chicken breasts. JM’s got some buttermilk here, and I think calling it buttermilk is strange because there is no butter in it. The buttermilk and the hot sauce makes the chicken more tender. You can leave it overnight or you can just marinate it for an hour or so.

HR: So tell me: how do we get that great crunch?

ART: You get the great crunch from the panko. You add Parmesan cheese. Now you’re gonna add paprika, garlic, cumin, a little cayenne, and you can make that as spicy as you want. And you want to shake it. You want to shake your panko.

JM: Shake it out. HR: I’m shaking my panko.

JM: Alright, we’ve got our chicken breasts here.

HR: You put the breasts in, and we’ll shake together.

ART: Now you want to take this and put it on a tray. Now you want to spray these with cooking spray. Again if you want to make your own spray, just get a spray bottle and put some olive oil in it. So put this in a hot oven and you have a perfect, crunchy skinless breast of chicken that has the essence and the comfort of fried chicken but it’s got half the calories.

HR: As a matter of fact, if you want the recipe for art smith’s “Homestyle Fried Chicken” and the lighter version “Southern Unfried Chicken”, both are online right now and both are packed with flavor and crunch. A taste gentlemen?

JM: Absolutely.

HR: With your fingers, of course, it always tastes better. And as we say in the Test Kitchen…

ART: “OOH IT’S SO GOOD.”

HR: Mmm. It is so good. JM: Very good.

MR. FOOD TEST KITCHEN TEX-MEX SLOPPY JOES THURSDAY 03-07-13

1:50

We’re on South Beach with Rachael Ray and we’re cooking up a storm! Don’t miss it.

We’re wrapping up our time at the south beach wine and food festival, and what a week it’s been: cooking shrimp and grits with Paula Deen, making fried chicken with Art Smith, and today the fun continues with a couple of my friends, JM Hirsch and … the very talented Rachael Ray. How are you Rach?

RR: Doing fantastic.

HR: JM? JM: Nice to see you.

HR: I heard the Burger Bash was amazing.

RR: Burger Bash is just so crazy and it just seems to get bigger every year.

HR: People like ground beef and that’s what we’re cooking today.

RR: That’s right.

HR: Tell us what we’re doing.

RR: So it’s a sloppy Joe that you can make as hot or not as you like. So you’re going to do the secret sauce. Low sugar organic tomato sauce and a little hot sauce. Whoa buddy.

JM: I like it hot.

RR: I like it hot. Worcestershire. I love my Worcestershire. More Worcestershire for me.

JM: A little more.

RR: And a little brown sugar.

JM: Alright. A little brown sugar.

RR: Not too sweet.

JM: Little bit.

RR: And over here we cooked the ground beef or you could ground turkey or whatever meat you like. Ground pork my husband would use. He’s a big fan of that. We’re going to add a nice smoky cumin and a mild ancho chili powder. Stir that up and you’re going to deglaze with just a little beer.

JM: Nice.

RR: Or you could throw in a little stock if you don’t want to use the beer. But the beer is nice because then the cook gets to…

JM: Good for the pot, Good for the pot.

RR: Good for the cook. Mom. Then we’re going to add your secret sauce. Then we’ll let this simmer out for a few minutes until it’s as thick as your family likes it.

HR: Once it thickens, we dish it up on our rolls and top it off with corn chips and sliced jalapenos. This looks and smells amazing. Look, if you want Rachael’s recipe for “Tex-Mex Sloppy Joes,” it’s online now as a great way to spice up your old standby sloppy Joe.

RR: Order up boys. Blue plate special. Bing bing bing!

JM: Nice.

HR: And what would we say at the end of every segment that Mr. Food always said.

RR: “OOH IT’S SO GOOD!!”

HR: It is… just like she said.

MR. FOOD TEST KITCHEN POTATO CRUSTED FISH AND CHIPS FRIDAY 03-08-13

1:35

We're bringing you a mouth-watering British-inspired classic so put away your passport and come on. Join us.

We all have those classic meals that we love to order when we go out. You know, one of my favorites, is fish ‘n’ chips. And do you know why I order it when I go out? Because I don’t like deep frying fish at home. So today I’m gonna share with you the secret to making this dish easier and more affordable than ever. We start with 4 large Idaho potatoes that we cut into wedges and toss ’em with a bit of oil and a few seasonings. Now we spread ’em on a baking sheet, and we’ll bake ’em off in a 450-degree oven so they’ll get nice and crispy. Ok, while those bake, we’ll make our fish. Now we dip our fish into some melted butter, and then into a mixture we threw together that is simply some cornmeal, salt, pepper, and instant potato flakes. Yeah, instant potato flakes. And we’ll pan fry it in a touch of oil – takes just minutes. And instead of using cod or haddock (like the British do), we discovered after testing and retesting that U.S. Farm Raised Catfish works great in recipes like this. It has a delicate yet firm texture that holds up really well when we pan fry it. Once it’s golden and flakes easily, we remove it to a platter lined with paper towels. Just look at the delicate crispy texture. And when we serve this mild-tasting catfish with our homemade potato wedges, get ready for some finger-licking’ pub grub. Look, the recipe for “Potato Crusted Fish and Chips” is online now so you can enjoy a British-inspired pub classic – without the hassle. I'm Howard from the Mr. Food Test Kitchen, where every day we're finding an easier way for you to say … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN HOMESTYLE MACARONI AND CHEESE MONDAY 3-11-13

1:39

We're cooking up comfort food, the kind of stuff that cravings are made of so bring your appetite.

These days everywhere we look, we see variations of mac and cheese. In chain restaurants, we’re finding mac and cheese bites on their bar menus. At high-end steak houses, they’re creating gourmet variations of this classic, studded with everything from truffles to lobster. But no matter how many ways it’s made, the most basic ones are always the most comforting, and here’s our version that we perfected. We cook up some elbow macaroni according to the package directions. While our pasta was cooking, we made a basic cream sauce – it's just some milk that we thickened up with a butter-flour mixture (you know, that’s what chefs call a roux). Now we add some shredded cheddar cheese to that, and we found, the sharper the better. This is where our mac ‘n’ cheese gets all its flavor. Now we’ll toss our pasta with some of our sauce and we’ll spoon that into a baking dish. Then we take the rest of the sauce and pour it over the top. That seals it so when it’s baked, it’s super creamy. And what’s mac and cheese without a crunchy topping? That’s why we finish this off with some crackers that we crushed and mixed with a little melted butter. And when you serve this bubbling’ hot right out of the oven with all that cheesy goodness and our crispy-crumbly topping, all your childhood memories will come rushing back. It's stick-to-your-ribs comfort at its very best! And yes, the recipe for “Homestyle Macaroni and Cheese” is online now so you can skip the box stuff for something truly homemade that is packed with lots of TLC. Classic homemade mac and cheese that's easy, and the taste is ... as we like to say around here … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN COLD FUDGE CAKE TUESDAY 03-12-13

1:31

We’ve got a fudgy, creamy, tempting dessert to share with you. You won’t wanna miss this.

The best recipes are often the ones we grew up with. Ya know, the ones that instantly take us back to our childhood no matter how old we are. And today we’re sharing a recipe that takes Patty (who heads up our Test Kitchen) back to her childhood. And you won’t believe how easy it is. We’ll start by making a crust by combining some melted butter, some flour and lots of finely chopped walnuts and we’re going to press that firmly into a baking dish. And into the oven it goes. That takes just minutes. And while that bakes, we make our filling by mixing together some cream cheese, powdered sugar and, get this: some whipped topping. And that’s gonna make the filling nice ‘n’ light. Now, once the crust cools, we’ll spread the cream cheese mixture over it (and the easiest way to do that is to spread it with a wet knife so it doesn’t stick). And on top of that goes a layer of chocolate, making this even more decadent. And we finish it off with some whipped cream and more nuts. That’s it. And once that chills up, it’s ready to dig into and if it’s Patty’s all-time-favorite-go-to dessert, you know it’s good. So get the recipe for “Cold Fudge Cake.” It’s online now so you can enjoy layer after layer of pure heaven in every forkful. Patty, thanks for sharing, and for heading up the Test Kitchen for the last 20 years. After all, you’re the reason that we’re all going to be saying … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN OLD-FASHIONED CORN CHOWDER WEDNESDAY 03-13-13

1:30

We’re cooking up a simple soup that has one of our all-time favorite ingredients. And you won’t wanna miss it.

Here in the Test Kitchen, we’re huge fans of soup. And they can be anything from French onion or chicken noodle to the heartier fill-ya-up-favorites like a beef barley or creamy chowders. And if you share our passion, you won’t want miss this easy throw-together. Now, after cooking some bacon until it’s crispy, we remove it to a plate lined with paper towels and drain off some of the drippings, leaving just enough so we can cook some of our chopped onions in it. That way they’ll pick up all that smoky flavor. Once the onions are sautéed, we’ll add a few cut up red potatoes, some water, and we’ll let that simmer (covered) until the potatoes are tender. Now for the richness that we all crave, in goes a couple cans of cream-style corn, some half and half and, of course, a little salt and pepper to boost up the flavor. Give that a stir, and we’ll let it simmer until it’s heated through, and it’s ready to go. And when you serve this creamy chowder loaded with corn and all those chunky potatoes topped with our crispy crumbly bacon, get ready for some good old-fashioned comfort. So go online right now and get the recipe for “Old-Fashioned Corn Chowder” so you can whip up a lip-smacking low-budget dinner tonight. When dinner’s this simple, you can’t miss. This is 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 TRADITIONAL IRISH COFFEE THURSDAY 3-14-13

1:47

What's St. Paddy's Day without Irish coffee? We've got a classic straight from Ireland.

HR: With St. Patrick’s Day right around the corner, we have been getting lots of emails and Facebook requests asking us if we know how to make the perfect Irish coffee. Well, we do. And as a matter of fact, a few years ago, Mr. Food and our crew went to Ireland, and we had the best time ever. What a country. And one of the highlights while we were there was visiting Foynes Flying Boat Museum. It’s the birthplace of Irish coffee. So instead of me telling you how to make it, I figured I would call on my good friend Margaret O’Shaughnessy, so she could tell you first hand.

MO: Hi Howard. Great seeing you again.

HR: Miss you guys. So tell everyone the story like you told us.

MO: Well Howard, 70 years ago Chef Joe Sheridan invented Irish coffee here in Foynes for some cold, miserable passengers coming off a transatlantic flying boat. This is how he did it. He heated a glass, just to keep the drink warm. Next, some good brewed coffee halfways up the glass. Then you get one spoon of brown sugar. And then the secret ingredient: good Powers Irish whiskey, and be generous with your measure. And a good stir so that the sugar dissolves. Finally, some nicely whipped cream over the back of a spoon to stop it from sinking. And then, you sip the hot liquid through the cold cream. Sláinte.

HR: That looks amazing! And when you sip this flavorful hot coffee through the cool cream, get ready for a dose of pure Irish comfort. The recipe for “Traditional Irish Coffee” is online now, along with our recipe for “Leprechaun Bites” so you can relax with two warm-ya-up favorites. Margaret, thank you and happy St. Paddy’s Day. Do you remember what Mr. Food said when he took his first sip?

MO: I do indeed, Howard … “OOH IT’S SO GOOD!!”

MR. FOOD TEST KITCHEN CLASSIC CORNED BEEF AND CABBAGE FRIDAY 03-15-13

1:41

We’re getting ready for St. Patrick’s Day with a classic combo that will make your mouth water. So come on, join us.

It’s almost St. Patrick’s Day, and that means we’ll be celebrating it in a big way. It also means we’ll need a big meal to welcome it in style. So today we’re cooking up a classic hearty favorite that’s Irish inspired, yet actually has American roots. And all we do is place a raw corned beef in a large soup pot or, you know, we can use a Dutch oven and cover it with some water. Just make sure you add in that little package of pickling spice that comes with it ’cause it gives it a load of flavor. Ok, we’re going to let that simmer for a couple of hours. Now meanwhile, we’ll peel and cut up a few potatoes into good-size chunks, along with some carrots. And to save time, which we always want to do, we can add some packaged baby carrots. That way we don’t have to peel ‘em or cut ’em. And what’s corned beef without cabbage? So we cut a head into wedges and add it along with our veggies right on top of our almost-tender meat. You see, adding our veggies now, ensures that everything cooks up tender at the same time. We’ll cover it and let it simmer ‘til our veggies are cooked through and they absorb all that meaty flavor from the meat as well as the broth. And let me tell you: this smells amazing. And when we slice the tender-as-can-be corned beef across the grain and serve it up along with all those steaming-hot-flavor-packed veggies, just watch all your leprechauns come running right to the table. Look, the recipe for “Classic Corned Beef and Cabbage” is online now just in time for St. Paddy’s Day or really any day. It’s like a pot of gold at the end of the rainbow – so good all you’ll be hearing with every forkful … as we say around here … OOH IT’S SO GOOD!!

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