Mr. Food OOH IT'S SO GOOD!!



MR. FOOD TEST KITCHENN BEEF ‘N’ BROCCOLI NOODLE TOSSBLUEBERRY CREAM CHEESE PANCAKES MONDAY 0607-1816-18 1:35

Join me to find out what makes our blueberry pancakes so darn addictive. (It’s our secret ingredient!)

If you love light and fluffy pancakes studded with fresh blueberries, then you’re in luck. July is National Blueberry Month and there’s no better time than right now to make them! That means these “purplish-blue” berries are in abundance right now and at some of the lowest prices of the year. So let me share with you an amped-up version of blueberry pancakes that I know you’re going to love. We start by mixing together some self-rising flour with a bit of sugar and salt. We make a well in the center of this, and set it aside. Next, we beat together a package of cream cheese (that’s our secret ingredient!), along with a couple of eggs. Once it’s smooth, we mix in some milk, melted butter, and a splash of vanilla. This gets poured into the well of our dry ingredients and we mix it. All that’s left to do is fold in our blueberries and it’s ready to spoon onto a hot griddle. After a few minutes on each side, these babies are ready to slather with butter and syrup. What makes these so good, besides the fact that they’re bursting with blueberries, is the richness we get from the cream cheese. To get the recipe for our “Blueberry Cream Cheese Pancakes,” 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 (KR) “blueberry-licious way” for you to say…“OOH IT’S SO GOOD®!!” 1:35

Did you know that if you ate ramen noodles 3 times a day for an entire year, it would only cost you $250 dollars? Today’s recipe is inspired by these budget-friendly noodles, so stick around.

Ask any college student living on a budget what they eat when money is tight; most likely the answer will be ramen noodles. As a matter of fact, did you know that if you ate ramen noodles 3 times a day for an entire year, it would only cost you $250? And besides being easy on our wallets, ramen noodles are becoming very trendy. So let me show you how to beef them up. To a bowl of beef broth, we start by adding some soy sauce, a bit of honey, a decent amount of rice wine vinegar and sesame oil, brown sugar, chopped garlic, and some cornstarch. We give it a mix and set it aside. Then, we sauté some broccoli and onions in sesame oil until they’re tender. To that, we add some strips of top round beef, and let that cook for a few minutes. Meanwhile, we boil a couple packages of ramen noodles, discarding the seasoning packets. All that’s left to do is add our seasoned broth to the skillet, let it thicken, and, once it does, stir in the noodles. If you didn’t know otherwise you’d probably think this was from some fancy Asian restaurant. After all, the veggies are crisp, the beef is super tender, and the noodles are cooked to perfection. To get the recipe for what we call “Beef ‘n’ Broccoli Noodle Toss” 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 “noodle-icious way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN DREAMY CREAMY PUDDINGSLOW COOKER BAKED ZITI TUESDAY 067-1917-18

1:34

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The taste of a long baked favorite without turning on the oven. If you think that sounds good, just wait until you see what it is.

Now that we’re in the dog days of summer, the last thing we want to do is turn on our oven….right? Well, of course, right! But on the other hand, it can get pretty boring eating salads all summer long. The answer… How about making a fill-you-up comfort food favorite that’s made in your slow cooker? We start by sautéing Italian sausage along with a chopped onion and some garlic. While that finishes up, we mix together some ricotta cheese with a couple of beaten eggs, a good amount of shredded mozzarella, some Parmesan cheese, and some oregano. Then, after lining the bottom of our slow cooker with some spaghetti sauce, we add in half of the cooked sausage, half the ricotta mixture, and half a pound of uncooked ziti that we’ve rinsed with cold water. That allows us to throw it in without cooking it first. After layering everything one more time, we finish it off with more sauce and cheese. Then, we simply turn on the slow cooker and walk away. When it’s done, what we end up with is a slow-cooked comforting favorite. There’s no heating up the kitchen and no need to rush home to make dinner. It’s ready to serve whenever your gang is ready to dig in. To get the recipe for our “Slow Cooker Baked Ziti,” all you have to do is check out our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “slow-cooked summer way” for you to say…

“OOH IT’S SO GOOD®!!”

No need to grab a number 2 pencil, as you won’t be needing it for the test we’re giving you today.

If you don’t mind, I want to try something. I’m going to hold up 2 colors and I want you to shout out whatever flavor they remind you of. H(holding up red and white card): If you guessed peppermint, that’s what I was thinking too! OKkay, how about (holding up yellow and lime green): if lemon-lime came to mind you’re 2 for 2. Okay, one more… (holding up; orange and cream color) If all of a sudden you’re craving a Creamsicle, then you’ve passed this test with flying colors. And since Creamsicles are one of my favorites, let me show you how to make a cool and creamy layered pudding that uses those 2 “colors” … or shall I say …”flavors”. For the orange flavor, we dissolve orange gelatin in boiling water. After that cools slightly, we beat in a package of vanilla pudding and let that chill. And to make it extra creamy, after it cools, we fold in some homemade vanilla whipped cream. Look what we get when we alternate our orange pudding with some of the vanilla cream. A dessert that stimulates your taste buds just by looking at it. To get the recipe for our “Dreamy Creamy Pudding” all you have to do is hop

online. I’m Howard, with Kelly, in the Mr. Food Test Kitchen. Thank you for taking our tasty, color test. The next time you think of these 2 colors together, the first words out of your mouth just might be…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN ALL-IN-ONE SAUSAGE DINNERFRUITY WATERMELON POPS WEDNESDAY 076-2018-18

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We’ve got just the thing to help keep you hydrated all summer long. Not only do they taste amazing, they’re good for you too!

This time of year, when the summer sun is blazing, I want to remind you that it’s important to stay hydrated. It may sound obvious, but so many of us forget to drink that extra glass of water or eat foods that are high in water content. Now the basic rule of thumb is that you should drink about 8 glasses of water a day, especially if you’re outside. And, if you’re thinking, I can’t drink all that water, then make sure you eat lots of fruits and veggies, since they’re packed with water. And for a “cool way” to stay hydrated, how about making some frozen fruit pops? No worries, they’re easy! All we do is place chunks of watermelon in a blender or food processor along with a bit of water and a little sugar. After it’s blended, we pour it into popsicle molds, or into paper cups. To take these to another level, we can add some cut-up fruit or fresh mint. Once they’re frozen, they’re ready to enjoy. Get ready for a cool and refreshing treat that’ll help you stay hydrated on those hot summer days. To get the recipe for what we call “Fruity Watermelon Pops,” 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 “cool and refreshing way” for you to say…“OOH IT’S SO GOOD®!!”3

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If you knew something was really good, you’d probably tell your friends. So, with us being friends, that’s exactly what I’m doing today.

One thing we take very seriously here in the Test Kitchen is the comments and reviews that you share with us. So, thank you and keep them coming. When we see a recipe that has reviews like, “This recipe is a winner,” and “It’s fantastic!”, we take pride in that and want to make sure as many of you get to try it as possible. To make this all-in-one stovetop favorite, ToTo make a recent crowd favorite, we start by browning a pound or so of Italian sausage, along with some chopped onion and green pepper. As for the sausage, that can be as mild or as spicy as you like. Once that’s doing its thing, we combine a can of diced tomatoes, some sour cream, a good amount of water, a little sugar, and, to give it some oomph, some chili powder and a bit of salt. Now, we add this to our cooked sausage, along with some thin, uncooked egg noodles. Adding these uncooked is a real timesaver. Then, we cover it and let it simmer until the noodles are tender. Once they are, bring the whole pan right to the table, dish up a salad, and dinner is done. Let me tell you – this will be perfect on those busy weeknights when you’re stumped as to what to serve. The recipe for our “All--in--One Sausage Dinner” is waiting for you on our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “tasty, stress--free way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN FARMER’S DRESSINGTEXAS SLAW THURSDAY 0607-1921-18

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Need a big tasting, summer side dish? Look no more because our Texas slaw is as good as it gets.

I bet if you asked 10 people how they make their coleslaw, you’d probably get 10 different answers. That’s because there’s so many different dressings and things that can be mixed in to it. Today, I thought I’d share a Texas-style coleslaw that’s big on taste and crunch. For this one, we start by adding equal amounts of white vinegar and vegetable oil to a bowl, along with a bit of lime juice, sugar, cumin, ground red pepper, and a little salt and pepper. We whisk that together and set it aside. Now after placing a package of coleslaw mix in a large bowl, we add some red and yellow bell pepper that we’ve chopped, a thinly sliced jalapeno, and a bunch of freshly chopped cilantro. All that’s left to do is pour the dressing over the veggies, give it a good mix, and it’s ready to serve. And if you’ve got a bit of time, it’s even better if it’s chilled. If you’re wondering what makes this Texas-style, you’ll know exactly after one forkful. I mean, it’s hard to miss the BIG Texas flavor, mixed in with all those crunchy veggies. To get the recipe for our “Texas Slaw,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “big and bold way” for you to say…“OOH IT’S SO GOOD®!!”

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It wouldn’t make sense to top a fresh-from-the-garden salad with anything other than a freshly made dressing, would it? I think not!

We’re smack dab in the middle of what many of us consider the peak of salad season. Right now the tomatoes are so juicy, we could eat them like apples. And the cukes, so crisp and fresh tasting, they’re not only the perfect addition to our salads, but a welcome anytime snack. With produce this good, it only makes sense that the salad dressings that we toss them with are equally fresh. That’s why, I’m sharing a few easy, homemade dressings that will make any salad … farm stand -worthy. If you love creamy dressings, you’re going to want to start by placing a chunked up cucumber in a blender or food processor along with some sour cream, a bit of mayonnaise, some chopped onion, and a few spices.

Give it a whirl and, in seconds, you’ve got a dressing that’s creamy and dreamy. Or, if you’d rather drizzle your salad with a vinaigrette, we’ve got a couple that you can throw together using ingredients that you probably have in your pantry. To get the recipes for our creamy “Farmer’s Dressing,” our “Poppy Seed Vinaigrette,” which goes great with fruitier types of salads, and our “Orange Honey Dressing,” which is really refreshing, visit our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “freshly dressed way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN SOUTHERN BAKED BEANSCOMPANY FANCY CHICKEN WRAPS FRIDAY 076-2220-18 1:32

Howard: Ooh it’s so good. (Dave: That’s a wrap.)

HR: A wrap?! In my world, that’s what we eat for lunch … so stick around and I’ll show you what we’re making.

It seems that everywhere we go we find wraps on the menu. The things we love most about them is that they’re super portable, they taste great, and they have the convenience of a sandwich … but with less calories and carbs. So let me share with you a fancy dancy wrap that we just came up with. All we do is cut some grilled chicken. Now we could start off with fresh chicken and cook it in a grill pan, or we can buy the pre-grilled refrigerated or frozen chicken which is a lot easier. Ok, we toss that with some red grapes that we cut in half, a bit of chopped celery, some shredded carrots, a couple tablespoons of walnuts along with some mayo, and a pinch of salt and pepper. Now after we give that a quick mix, we spoon it onto a tortilla shell that we topped with some lettuce and fold it up like this. We bring the bottom over the filling, fold in the sides and roll it up, ending with the seam side down. Is that easy enough or what? And when you cut this in half, you can see it’s bursting with all the goodness you love from a sandwich, in the convenience of a wrap. The recipe for our, “Company Fancy Chicken Wraps,” is online now just in time to try out when you want something a bit special but still easy. I’m Howard in the Mr. Food Test Kitchen, where today we found a “Yummier way” for you to say …“OOH IT’S SO GOOD®!!”30

What do you put in your baked beans…it all depends on what part of the country you’re from. Join us and we’ll show you a few options.

The other day a few of us in the Test Kitchen were chatting about what makes really great baked beans. And as you can imagine, everyone seems to have their own opinion, which kind of varied based on where they grew up. For me, since my parents grew up in Boston, as a kid I only knew about Boston baked beans. What makes these so unique is that they use navy beans simmered in a sauce accented with salt pork and molasses. Kelly on the other hand grew up with baked beans that started with a tomato or sometimes barbeque barbecue sauce that was sweetened with brown sugar and had bacon in it. Well after lots of discussion, we decided that today, … we’re going to make them Southern style. All we have to do is combine some canned kidney and cannellini beans (that we’ve rinsed and drained), along with some chili sauce, ketchup, chopped onion, brown sugar and a bit of mustard. After this is mixed well we spoon it into a baking dish and let it simmer in the oven until it gets all thick and bubbly. What sets it apart from other baked beans is the combo of brown sugar with the chili sauce. So right after the news, why don’t you go online and get the recipe for our, “Southern Baked Beans,” so you can taste test these against the ones you grew up with. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “bubblin’g hot way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN SUMMER’S BEST TOMATO PIE SOUTH OF THE BORDER BBQ CHICKEN SALAD MONDAY 0607-2523-18

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Today we’re making a fill-you-up main dish that’s so good, you won’t have to turn on your oven all summer long, stick around and I’ll show you what I mean.

When it comes to getting dinner on the table night after night, it can get pretty challenging. So I want to share a recipe that’ll help you out when you just don’t know what to make. As the weather gets warmer, we start craving dishes that are lighter, but we still want ones that will satisfy our family. The recipe that we are whipping up today is one of my personal favorites. We start by adding some diced tomatoes to a head of chopped romaine, along with a good amount of corn, black beans that we’ve drained and rinsed, a bit of diced red onion, and a handful of shredded cheddar. We set this aside for a second, and toss a good amount of cooked chicken, that we’ve cut up into cubes, with some barbeque sauce. We put the chicken on and drizzle on some ranch dressing. You can serve this as-is, but I like to pop it in the fridge for a few minutes before serving it. A few tortilla strips go on top and it’s time to ring the dinner bell. The sweet ‘n’ tangy barbeque sauce along with the cool ranch makes this a perfect combo. To get our recipe for “South of the Border Chicken Salad,” all you have to do is visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “tasty, change-of-pace kind of way” for you to say …“OOH IT’S SO GOOD®!!”

It’s time to name a best food buy, and the one we’re naming is about as versatile as they come. Just wait until you see what we make with them.

The other day I was so excited when I saw freshly picked tomatoes at the market. I’m talking about tomatoes that really taste like tomatoes, and not ones that just look pretty. So today, I’m naming Ttomatoes the best food buy of the week, as a matter of fact, for the whole summer. I’m sure we all have a long list of ways on how we use them, but we came up with a new and sort of unusual way that I want to share with you. We start by whisking together an egg, heavy cream, a bit of mayo, some shredded mozzarella and some spices. We set that aside for a second while we slice a handful of ruby red tomatoes and stack them in a par-baked pie crust. Now we pour the cream mixture over them and sprinkle on some parmesan cheese before popping it in the oven until it passes the toothpick test. When this comes out of the oven all melty delicious, we want to let it cool slightly before digging in. I can promise, that’s not going to be an easy task. But once you taste how fresh and creamy it is, I know you’re going to want the recipe for what we call, “Summer’s Best Tomato Pie,” and its online now. This is the perfect recipe to take advantage of all those freshly picked tomatoes. I’m Howard in the Mr. Food Test Kitchen, where today we found a ”a ”fresh-picked way” for you to say…

“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN HAWAII’S HULI CHICKENAMISH HARVEST TOMATOES TUESDAY 0607-2624-18 1:26

It’s tomato season and we have an Amish-inspired recipe that’s fresh from the farm. Boy, is it ever good!

If you have a garden or have been to the market lately, then you know that we’re smack dab in the middle of tomato season. This is the time of year tomato lovers like me wait for. And since many of you are always looking for new ways to use tomatoes, we thought we’d share an old-school Amish recipe that’s both easy, and tasty. It goes together like this… We start by cutting a bunch of ripe tomatoes into chunks. As for the type of tomato, you could use anything from hearty beef steak tomatoes to artsy-looking heirloom varieties. To that, we add a sweet onion that we’ve slivered. Now, for the part that gives these extra flavor, we mix together some vegetable oil, apple cider vinegar, a bit of sugar, and a few off-the-shelf spices. This gets poured over the tomatoes and it’s ready to go! We can enjoy it as-is or we can pop it in the fridge, so that all the flavors really come together. What makes this so good is the farm-to-table simplicity. It’s what Amish cooking is all about. Let me tell you, it doesn’t get any better than this! To get the recipe for what we call, “Amish Harvest Tomatoes,” 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, with Kelly, where today we found an “easy Amish way” for you to say…

“OOH IT’S SO GOOD®!!”

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Today we’re taking our taste buds to Hawaii for a dish that’ll make you want to hula. So grab your grass skirt and join us.

Since many of us might find ourself traveling this summer, I thought I’d share one of my favorite things to do when visiting a new place, – it’s eating like a local. You know, going to the places that aren’t necessarily fancy, but have the best local fare. In fact, this past year we actually assembled our favorite recipes from around the country in a new cookbook. It’s called The Ultimate Recipes Across America Cookbook, and today I want to share a chicken recipe that’s from Hawaii, which is perfect for this time of year. We begin by rubbing a chicken that is split in half with a dry rub that we’ve thrown together using a few basic spices. Now, we roast the chicken on a wire rack in a 400- degree F. oven. To make our chicken really moist and flavorful, we baste and turn it over every 10 minutes. As for the basting sauce, that’s simply a combination of pineapple juice, soy sauce, ketchup, sherry, brown sugar and ginger. One bite and it’s no wonder why this is so popular on the Big Island. Between the juicy meat and the tropical, Asian-inspired glaze, this chicken is down-right irresistible. To get the recipe for what we call “Hawaii’s Huli Chicken,” simply visit our website or pick up a copy of our cookbook. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “huli huli way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN SECRET INGREDIENT ICED TEAFROZEN MARGARITA PIE WEDNESDAY 0607-2527-18

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Grab your flip flops, a beach towel, and your appetite because we’re going to show you how to whip up a frozen dessert that’s summertime perfect!

If you’ve been on a cruise or to a tropical resort, then you’ve probably had your fair share of frozen margaritas. There’s something about the combination of this frosty drink featuring tangy lime and a salted rim that just puts us in “vacation mode.” Well, today we’re making a strawberry version of this, in the form of a pie. We start with the crust, which we make from crushed pretzels mixed with a bit of butter. This gets pressed into a pie plate and chilled until we’re ready to fill it. As for the filling, all that is, is a can of sweetened condensed milk, combined with frozen margarita mix concentrate and a few drops of red food coloring. After that’s mixed we add some whipped topping, and a cup or so of sliced fresh strawberries. We give this a mix and spoon it into our crust, which is going to give our pie a touch of saltiness, just like a margarita. Then, into the freezer it goes. Once it sets up, it’s ready to serve. Maybe finish it with dollops of whipped cream and more berries. Then, it’s time to dig in! To get the recipe for this cool and tangy treat, all you have to do is visit our website and look for “Frozen Margarita Pie,” it’s that easy. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “tempting tropical way” for you to say…“OOH IT’S SO GOOD®!!”1

It’s the first day of summer and we’ve got a cool thirst quencher that has a secret ingredient in it and you won’t want to miss it.

You know we’re a nation that loves iced tea. And different parts of the country have different ways to enjoy it. For those who live up north, more than likely they like it unsweetened, while Southerners are probably big fans of sweet tea. So let me share with you a trick we discovered to make any iced tea perfectly smooth and refreshing. We start off like normal, by placing some tea bags in some boiling water. Then we add in a secret ingredient, baking soda! And we let it sit for about 15 minutes so everything can steep. What the baking soda does is remove the bitterness from the tannins in the tea, which makes it nice and smooth. After removing the tea bags, we add in some sugar while it’s still warm, this way it dissolves better. Ok, now we add some cold water and lemon before popping it in the fridge. Then right before serving it, maybe add some fresh mint if you want. Talk about refreshing, and it’s the perfect way to stay hydrated and happy all summer long. So right after the news, jump on your computer, tablet, or smart phone and check out the recipe for our, “Secret Ingredient Iced Tea,” along with a bunch of our most popular summertime thirst quenchers. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a ”refreshing way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN 8-LAYER PISTACHIO SQUARESCAMPER’S COUNTRY RIBS THURSDAY 0607-2826-18 1:24

Grab your hiking boots and appetite cause we’re going camping and you’ll never guess what we’re cooking up.

As you can see, today, and through the rest of the week we’ll be out of the kitchen enjoying the great outdoors. And it seems like every time I go camping I ask myself, “Why don’t I do this more often?” To me, the best parts of camping are having a chance to reconnect with nature, sitting around a campfire and of course eating. And just because we’re roughing it, doesn’t mean we shouldn’t eat well. So let me share with you how easy these sticky country ribs are to throw together. We start with some country-style ribs that are seasoned with some salt and pepper. You see they’re a lot meatier than traditional ribs and cook up more like a pork chop. Now while those cook, we mix together some barbecue sauce, sweet and sour sauce and a bit of hot sauce. After our ribs cook for a few minutes on each side, we slather them with our tangy sauce. When these come off the grill and we serve them with some corn on the cob, get ready for some good eating. And just because they’re great for camping don’t think for a minute that you can’t make them at home. I do hope you’ll go online to get the recipe for our, “Camper’s Country Ribs,” Let me tell you, this is a far cry from what I ate when I was a kid camping. I’m Howard from the Mr. Food Test Kitchen looking for more “back-to-nature ways” for you to say…“OOH IT’S SO GOOD®!!”

1:19

One, two, three, four layers and I’m only halfway there. Wait until you taste all eight layers of this

no-bake delight!

As we’re about to enter the dog days of summer, it’s time to start thinking of ways to keep our cool, no matter how hot it gets outside. One sure way to do that, is with a cool and refreshing no-bake dessert. For the light-as-can-be filling, we combine a container of whipped topping with a couple of boxes of pistachio pudding that we made according to the package instructions. We add a handful of chopped pistachios and after this is mixed, we set it aside. Then, we line a baking dish with graham crackers and top them with about a third of our pistachio mixture. Okay, we repeat this two more times, until all the graham crackers and the filling is used up. Now, we frost the top of this with whipped topping and garnish it with a few more chopped pistachios, before putting it into the fridge to set up. Look at this; a cool and refreshing dessert that we’ve made without turning on our oven or breaking a sweat. And when you dig your fork through layer after layer, you’ll be smiling from ear-to-ear. To get the recipe for our “8-Layer Pistachio Squares” 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 “no-bake, no- stress way” for you to say…

“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN BACON-BARBECUE JOEAMAZING HOT DOG ‘n’ BEANS SKILLET FRIDAY 0607-2927-18 1:23

We’re taking our hot dogs ‘n’ beans to a whole new level, one that’ll make you a very happy camper.

It’s day two of our camping adventure. Yesterday, after a busy day outdoors, we chowed down on some of the best country-style ribs I ever had. Then after dinner we were so stuffed we ended up taking a hike all around the lake before toasting some marshmallows around the campfire. And after a morning of fishing, and not being very successful, we decided it was time for another camping staple … hot dogs and beans, but with a twist of course. We start out by sautéing a chopped onion in a cast iron skillet. And that can be over a campfire, a grill or even a portable burner. Once they’re golden, we toss in some hot dogs that we’ve cut up along with a couple cans of baked beans, and a bit of ketchup and mustard. After this simmers for a bit and all the flavors come together we top it off with some corn chips which adds a welcome crunch. There you have it, an all-in-one skillet favorite that’s so filling and comforting it’s perfect after a busy day of camping. So here’s what I suggest, go online and get the recipe for what we call, “Amazing Hot Dog ‘n’ Beans Skillet,” because it’s truly that! Let me tell you, it may sound basic, yet it’s anything but. I’m Howard from the Mr. Food Test Kitchen, where today we found a ”rustic, yet satisfying way” for you to say…“OOH IT’S SO GOOD®!!”30

A sloppy idea can turn into one tasty treat. Join us today and I’ll show you what I mean.

Is your 4th of July menu looking like last year’s and the year before that? If it is, you owe it to yourself and your guests to serve something a bit different. Rather than busting out burgers and hotdogs, what do you think about serving a kicked-up version of a sloppy joe? We start by cooking a few slices of bacon. Once they’re crispy, we drain them. Meanwhile, in the same skillet, we brown some ground beef along with a chopped onion. Sautéing the meat and the onion in the bacon drippings gives you lots of flavor. Now, we add in the bacon (that we’ve crumbled), along with some BBQ barbecue sauce, and a little salt & and pepper. Then, it’s up to you whether you want to serve this right from the skillet or take it outside to keep warm on your grill in an aluminum pan. Either way, spoon it onto a roll and you’re good to go. Since it’s cooked ahead of time, everyone can help themselves. Plus, each bite is packed with a saucy, smokey flavor thanks to the bacon and BBQ barbecue sauce. To get the recipe for our “Bacon-Barbecue Joe.” all you have to do is go to our website today, so you’ll have it in plenty of time before the 4th. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “sloppy-good way” for you to say…“OOH IT’S SO GOOD!!(”

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