Mr. Food OOH IT'S SO GOOD!!



MR. FOOD TEST KITCHEN BLUEBERRY CREAM CHEESE PANCAKES MONDAY 07-27-20

1:35

Join me today 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!!(”

MR. FOOD TEST KITCHEN BACON AND CHEDDAR TUESDAY 07-28-20

DEVILED EGGS 1:40

Looking for just the right thing to bring to this year’s family potluck dinner. We got it and if it doesn’t make you the most popular relative, I don’t know what will.

Summer potluck parties means lots of friends and family, fun in the sun and the part that everyone looks forward to the most…lots of good food. So if you’re invited to one and need something to bring, here’s an idea. How about fancied up deviled eggs? Yes, these are so good, they’ll earn you the title of the MVP at this year’s bash. We start by hard cooking a dozen eggs. Now, if you’re one of those folks who thinks hard boiled eggs are difficult, think again. All we do is place the eggs in a large pot, cover them with water and bring them to a boil. Once they start to boil, turn off the heat, cover them and let them sit for about 12 minutes for large eggs and 15 minutes for extra-large ones. Then, drain them well, add some ice, this I’ll make peeling them a breeze. After cutting them in half and placing the yolks in a bowl, we add some mayo, sour cream, dijon mustard and a bit of black pepper. After it’s mixed, we add some crumbled bacon, shredded cheddar and a bit of chives. Do these look amazing or what? I have a pretty good feeling these are going to be the first dish to disappear, they’re that good. To get the recipe for our ”Bacon and Cheddar Deviled Eggs,” simply visit our website and get ready for lots of oohs and aahs. I’m Howard in the Mr. Food Test Kitchen, where today we found a “bacon & egg lovers way” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN SOUTHERN SHRIMP ‘N’ GRITS WEDNESDAY 07-29-20

1:35

Your taste buds are going to be very happy once you feast on today’s Southern classic.

You’ve probably heard the saying that “everything old is new again.” Well that seems to be a trend that we’re seeing on menus across the country. Comfort dishes like mac and cheese, old–fashioned meatloaf and Southern shrimp and grits are finding their way onto menus at some of the most popular restaurants coast-to-coast. So let me show you how easy it is to whip up some shrimp and grits that are so good, your taste buds will be doing a happy dance. We start by cooking some bacon until it’s nice and crispy. While that finishes up, we add some grits to a pot of boiling water along with a good amount of salt. We discovered the trick to making really good grits is to be generous with the salt. Now we take our bacon out of the skillet, and in the bacon drippings, we cook some shrimp, along with a bit of minced garlic until the shrimp are pink. Now that our grits have thickened up, we stir in a good amount of cheddar cheese. And to give our shrimp lots of flavor, we add a little lemon juice, a splash of hot sauce and some scallion. And when we serve the shrimp over the cheesy grits and finish it off with some crumbled bacon, are you ever in for a treat. To get this easy recipe for our, “Southern Shrimp and Grits,” all you need to do is visit our website. I’m Howard in the Mr. Food Test Kitchen, where today we found a “new old-fashioned way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN OVEN BAKED CHEESEBURGER SLIDERS THURSDAY 07-30-20

1:36

Grab your buns and some ground beef and let me show you new twist on an American classic.

You know, I’m always looking for new ideas to serve when I’m having friends and family over. I want it to be something that’s a bit different, yet not too different, plus I want to make sure it’s easy to serve and easy to make. Well, we’ve got just the thing, and since it’s a close cousin to the cheeseburger, it’s always a real crowd pleaser. We start by sautéing some ground beef with a chopped onion until everything’s browned. After draining off the drippings, we add a few spices along with some mustard and ketchup and give it a good stir. We spoon this onto a package of dinner rolls that we split in half. You want to make sure you spread this evenly. OK, on top of that goes some pickle chips, along with some slices of cheddar cheese. Now we put the top of the buns on and slather it with a buttery mixture that is pure heaven. Right before it’s time to serve, cover it with foil and bake it until it’s heated through. What we end up with is individual sliders brimming with everything we love about a cheeseburger, but even better. To get the recipe for our, “Oven-Baked Cheeseburger Sliders,“ which includes the secret buttery topping that makes them crazy good, all you have to do is go online. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “super cheesy way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN PERFECT POUTINE FRIDAY 07-31-20 1:24

(To Kelly :) I can’t believe you ate all of those. (To Camera :) What were they? The only way to 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 GERMAN POTATO SALAD MONDAY 08-03-20

1:35

No need to get out the mayo because the potato salad were making today is practically naked, you, I said naked, yet it’s loaded with flavor.

With all the grilling, barbecuing and church suppers still to come, if you don’t want your side dishes to fall into the “oh, not that again” category, then we have just what you’re looking for. It’s an old-fashioned German potato salad that’s always welcome. We start by boiling about 4 pounds of thinly sliced potatoes. Once there’re tender we drain them. While they cool, we finish cooking some bacon until it’s crispy. Then we take it out of the pan and add a bit of vegetable oil and a chopped onion to the drippings. When the onion is tender, we stir in some vinegar, water, sugar, and a bit of salt. Now the potatoes go in along with half of the crumbled bacon and some chopped parsley. After it warms through, we top it with the rest of the bacon and it’s ready to serve. And do we ever have options. We can serve it hot right from the skillet, at room temp or even chilled. And with the smokiness of the bacon, the zing of the vinegar and the tang from the onion, what’s not to love? And like always, to get the recipe for our, “German Potato Salad,” all you have to do is go online now. This way you’ll be ready when you want something different that’s really tasty. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found an ”old world way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN DILLY DIJON CATFISH FILLETS TUESDAY 08-04-20 1:35

If you’ve run out of fresh ideas to serve for dinner, then you’ll want to stick around, because today we’re cooking up a farm-raised favorite that you’re going to love.

I have a question for you. Do you ever run out of ideas as to what to make for dinner? And when you finally do decide what to make, do you get frustrated looking for new ways to prepare it? If so, how about adding a fresh new catch to your dinner line-up? With August being U.S. Farm-raised Catfish Month, I thought I’d share a new way to make it. First of all, what I love about farm-raised catfish is how fresh-tasting and meaty it is, while still being delicate. That’s what makes it perfect for all sorts of recipes! And since it’s farm-raised in freshwater ponds, right here in the good ol’ U.S. of A, (by catfish farmers who are passionate and take pride in what they do), you know it’s good. Here, I have some mayo, which I’ll combine with a splash of lemon juice, a bit of Dijon mustard, some chopped garlic and dill, a little paprika, and ground pepper. We give this a mix and spoon it over each fillet. Then, under the broiler they go. Once the fish is white and flaky, and our topping is golden, they’re ready to serve. Between the how easy this is to prepare, how tasty and budget friendly it is, there’s so much to celebrate with every forkful. To get the recipe for our “Dilly Dijon Catfish Fillets,” simply visit our website. I’m Howard, in the Mr. Food Test Kitchen, where today we found an “all-American, farm-raised way,” for you to say…“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN CHOCOLATE CARAMEL COOKIES WEDNESDAY 08-05-20 1:33

The cookies we’re making today are magical because once we make them they disappear.

I am a huge cookie lover. I guess that isn’t a surprise since I didn’t get a body like this by eating celery sticks. So when I tell you the cookies that our Test Kitchen Director, Patty, came up with the other day blew me away, I’m not kidding. Really, I was in awe with how good the shortbread cookies were even before they were topped with the caramel and the chocolate. So let me show you what she did before you try to reach through the TV and grab one. She started by making a buttery shortbread dough using all the basics, rolling it out about half-an-inch thick. Then with a juice glass, she cut these out and baked these until the bottoms were golden. After these cooled for a bit, she topped each cookie with some caramels that she warmed in the microwave along with a bit of water, which made it spreadable. Like these couldn’t get any better, she finished them with some melted chocolate chips mixed with a touch of shortening, which gave it a nice shine. Simple, decadent and sinfully good. You see with each bite, you get the buttery texture from the shortbread, the ooey-gooey pull from the caramel and the richness from the chocolate. To get your hands on these, don’t try to reach through the TV, but rather go to our website and look for what we call, “Chocolate Caramel Cookies“. I’m Howard, in the Mr. Food Test Kitchen, where today we found a “doubly or maybe a triply good way,” for you to say ...“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN CHICKEN WALDORF SALAD THURSDAY 08-06-20

1:33

Today, we’re sharing a spectacular summer main dish with lots of fruity goodness. And the best part is, you won’t even have to turn on your oven.

This is the time of year when many of you start searching for meal ideas that don’t require any oven time or extra work in the kitchen. That’s why today, we’re sharing a chicken and apple salad that’ll get you through the dog days of summer. It goes together like this… We start by coring and chunking a few large apples. As for the types, you can use anything from Granny Smith (which are a bit tart) to the very trendy Galas. You can even mix and match 'em. Once they're cut, we can add some chopped celery, seedless grapes, chopped pecans (or really any nut), and some cut-up cooked chicken. And that can be from a rotisserie chicken or even easier—you can pick up one of those packages of precooked cut-up chicken from the refrigerated or freezer aisle. Now to dress it, we add some mayo, a bit of lemon juice, and some salt that we mixed together. The lemon juice adds a real zing, and it also prevents the apples from turning brown. Whether you serve it on a bed of lettuce, as a sandwich, or in a wrap, everyone will agree—this salad delivers lots of crunch and fresh flavor. To get the recipe for our “Chicken Waldorf Salad,” simply visit our website for a welcome addition to your summertime lineup. I'm Howard with Kelly, in the Mr. Food Test Kitchen, where today we found a “cooler way,” for you to say...“OOH IT’S SO GOOD!!(”

MR. FOOD TEST KITCHEN PHILLY CHEESE STEAK SANDWICHES FRIDAY 08-07-20

1:31

It’s a Philadelphia classic that’ll knock your socks off. The only question is, as they say, do you want it witt or witt-out.

One of the best parts of my job is I get to travel around the country and meet so many of you, as well as eat at all sorts of local joints that you recommend. Recently while in Philadelphia I got a chance to eat my way from one end of the city to the other. And although there were lots of favorites, I want to share the most famous one with you, the cheese steak. And just like anything else, every place we went seemed to have their own twist on it. Most places make it with thinly sliced prime rib, while others opt for less expensive cuts. Then there are those who served it steak-like and others sort of chop it or shave it. To make an easy version at home we start off by sautéing some thinly sliced onions in a bit of vegetable oil. Once they’re golden, we sauté some thinly sliced top round. Once that cooks through, we place it on a board, lightly chop it and place it in a hoagie roll before topping it with the caramelized onions and lots of cheese sauce. It’s a Philadelphia classic that’ll satisfy anyone, anywhere. If it’s good enough for Rocky Balboa, I’m sure it’ll knock your socks off. The simple step-by-step recipe for our, “Philly Cheese Steak Sandwiches,” is online now so you can enjoy the taste of the “City of Brotherly Love” right at home. I’m Howard in the Mr. Food Test Kitchen, where today we found an ”easy cheesy way” for you to say ...“OOH IT’S SO GOOD!!(”

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