MR. FOOD® SHOW TITLE SHOWTITLE DATE



MR. FOOD TEST KITCHEN COWBOY RIBS MONDAY 07-22-13

1:31

Wanna add intense flavor to your ribs? Then skip the sauce. We’ll show you our secret to big taste.

If you love big flavor without having to do lots of work to get it, then you’ve gotta see the ribs we're making today. Instead of slathering them with bbq sauce and roasting them (like we normally do), we're using a dry rub. And all that is … is a combo of a few basic spices mixed together and rubbed onto our meat before we roast it. Want it a bit spicy? Add chili powder, black, cayenne or crushed red pepper. For a touch of smokiness, use some regular or smoked paprika. And don't forget the herbs. You can always mix in some oregano, basil or thyme. By adding a little brown sugar, you'll get a nice caramelized crust. And for these ribs, we combine some kosher salt, black pepper, ground cumin, oregano, some chili powder, garlic and brown sugar and give it a good mix before rubbing it on some beef ribs. It's like we're giving them a massage. Once they're completely coated, place 'em on a baking rack. This helps 'em roast evenly and keeps 'em from getting too greasy. Then into the oven they go until they practically fall off the bone. The tenderness from the roasting and the flavor from the dry rub makes these crusty ribs stand apart from your standard saucy ribs. The recipe for “Cowboy Ribs” is online now, along with our “Texas Barbecue Sauce” to serve on the side for dipping. Let me tell ya, there is nothing like these ribs. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more flavorful ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN BLUEBERRY PATCH JAM TUESDAY 07-23-13

1:26

When life gives us blueberries, we make homemade jam. Is it ever easy and quite tasty.

July is blueberry month. You probably didn't need me to tell you that since all this month we've been seeing blueberries piled high in our markets and at our produce stands. And they’re at some pretty amazing prices I might add, so today I’m gonna show you how to pick the best ones. First, look for blueberries that are plump and firm, not mushy. Second, they should be dark blue with a bit of a light blue almost white blush on them. That's how you know when they are ripe and sweet. And since they are so reasonable right now and so good for us, why not pick up a few containers and add them to everything from pancakes and muffins to salads and smoothies? And since I had so many, I thought I would make my own jam. It was a lot easier than I thought, and I didn't need any special equipment. Plus, there was no canning required. After mashing some fresh blueberries, all I did was cook them down with some sugar, lemon juice and a touch of salt. I let them simmer until they thickened up. That's it. And once it cools, you can slather it on your morning toast or spread it on scones. Let me tell you, this is the best homemade jam ever. Go ahead and get the recipe for “Blueberry Patch Jam” today so you can make the most out of all those blueberries -- while they're still so abundant and on sale. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for a berry good way for you to say … “OOH IT'S SO GOOD!!

MR. FOOD TEST KITCHEN CHICKEN TORTELLINI SALAD WEDNESDAY 07-24-13

1:37

A tasty deli salad that works as a side or a main dish … we’ve got the recipe and you’re not gonna wanna miss it.

Deli salads are perfect for summer 'cause they're easy to make, they’re easy to take and since they're served chilled, they help beat the summer heat. Well, the dish we're making today is a great main dish or a go-along since it's loaded with chicken and pasta that's stuffed with cheese. Sounds good? Well, it is. We start by cooking a package of cheese tortellini, draining it and rinsing it with cool water. And you can use fresh, frozen or even dried tortellini for this … just make sure to follow the package directions so you don't overcook 'em. While the pasta cools, we'll throw together our dressing: some mayo, sour cream and a package of ranch dressing mix, and we'll give that all a good stir. Now to our tortellini we add some cut up chicken, (and you can use leftover chicken or the kind that comes already cooked and cut up), scallions, sliced roasted peppers, and a bit of fresh basil. We toss everything together with the dressing until it’s all coated. And we can serve this right away, or we can chill it in the fridge until we're ready to eat it. That's why this is the perfect make-ahead dish. Either way, you'll love the freshness of the basil, and the heartiness of the chicken and pasta and the creaminess of the dressing in every bite. Go online and get the recipe for “Chicken Tortellini Salad” so you can wow your gang with an all-in-one salad that's a meal in itself. With all the flavor in this, this is sure to become a favorite in your house. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for an easy summertime way for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN POT OF GOLD THURSDAY 07-25-13

1:29

Brighten up you're next meal with a dessert that everyone will love. Let me tell ya, this one is as colorful as a rainbow.

You know, we've all heard the expression “we eat with our eyes.” So it's fair to say that eating involves all of our senses -- not just taste. If something looks good and smells good, it'll excite our senses and our mouth begins to water. My guess: the recipe we're making today will make your mouth water. We began by making a couple of boxes of gelatin according to the package directions, one strawberry and the other orange and poured them into shallow pans. Now that they're set, we cut those into cubes so all the pieces are about the same size. While they were firming up, we mixed together some lemon gelatin, hot water, sugar and orange juice. Now that it's slightly thickened, we add in some pineapple tidbits and fold in some whipped topping. Once it's all creamy, we stir in our colorful cubes. Now into a bundt pan it goes. Slow and steady … then give it a shake to level it off and pop it in the fridge. Once it's chilled, remove it from the pan and garnish it with some fresh fruit. And once you cut it, get ready for an explosion of color and taste that is so refreshing, everyone will be asking for this over and over. We call this “Pot of Gold” and as always the recipe is online. Not only will it make your mouth water, it's worth its weight in gold. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more colorful and refreshing ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN TROPICAL MAUI KEBABS FRIDAY 07-26-13

1:26

We've solved an age old problem when cooking with these. Just wait until you see what we’ve drummed up.

Over the last few weeks, the Test Kitchen team and I scoured our website, making sure we had plenty of great grilling recipes to last you right through the end of summer. Well, we have lots, but we just couldn’t resist creating more shish-kebab recipes because they’re so popular. For this one, we begin with a chunk or thick slice of ham -- and that can be leftover ham, a ham steak from the meat department or a thick slab from the deli. Now, any good kebab needs lots of colorful stuff to skewer -- and nothing goes better with ham than pineapple and peppers. Once those are cut into large chunks, all we do is thread the salty ham and the sweet pineapple and those crunchy bell peppers onto each skewer. And the trick to kebabs: make sure everything is about the same size so they cook more evenly. And to make sure these have lots of flavor, we bath 'em in a homemade tropical marinade before putting them on the grill. The best part about using ham: since it's smoked, we don't have to worry about it being undercooked and it heats up fast so our veggies won’t burn. And with kebabs, each one can be a meal by itself. Or we can make mini ones that are perfect as appetizers. The recipe for our “Tropical Maui Kebabs” is online now ready to turn your next cookout into a luau. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more tropical ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN ORZO STUFFED PEPPERS MONDAY 07-29-13

1:33

When life gives us lemons, we make lemonade, but what do we make if it gives us peppers? I'll show you, and is it ever easy.

It's summer, and that means it's pepper season. Right now, there's such an abundance of them we hardly know what to make first. Sure, they add color and crunch to our salads and they're the perfect go-along with our grilled sausage, but my all-time favorite way to use 'em is to stuff 'em -- like we're doing today. The good thing about this recipe is that we can use any variety of pepper -- from the small spicy jalapenos to the zesty cubanelles … even mild poblanos. But today, we're being traditional by using colorful bell peppers. For our stuffing, we mix together some ground beef, Italian sausage (and that can be mild or hot), some tomato sauce, a few seasonings and some uncooked orzo pasta. That's right … uncooked. Once it's all mixed, we stuff each pepper (after cutting off the top and seeding it) with some of the meat and pasta. Once they’re all stuffed, into a soup pot they go. Then we’ll just top 'em off with a bit more tomato sauce and a little water, and we’ll cover ‘em and turn on the heat. And don't forget the water: that's what's gonna steam everything (including the raw pasta) so it cooks up nice and tender. Just spoon on the pan drippings and dig in. The recipe for “Orzo Stuffed Peppers” is online now so you can enjoy a true one-pot dinner that's done in three simple steps. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for a simpler way (like one-pot cooking) for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN PEACH MELBA CRUMBLE TUESDAY 07-30-13

1:34

Today in the Test Kitchen we're peachy keen. And once you see what we're making with these, you'll be too!

There’s nothing better than a fresh summer peach. You know, the ones that are so juicy that when you bite 'em they drip down your chin. Like this one. And right now, since they’re so reasonable, we should be using them every way we can. And the best part: they make whatever we team them with taste amazing. And in case you're wondering how to tell if they're ripe, you'll know it when you squeeze them gently and they give a little. And if you happen to pick up peaches that aren't ripe, no worries. You can put them in a paper bag and keep 'em on your counter until they're sweet and juicy. Since we had so many peaches, I figured we'd take advantage of them with a twist on a classic summer dessert. We start by tossing some sliced peaches with fresh raspberries, some light brown sugar and a bit of flour. Once that's all combined, we pour this into a baking dish. And what makes this extra special is this crumbly topping that we sprinkle on. It's simply a combo of uncooked oats, brown sugar, cinnamon and a bit of butter. Now all we have to do is bake it off for about 30 minutes until the whole house smells like cinnamon. And whether you serve it as is or with a scoop of vanilla ice cream, I know you'll love the combo of the peaches, the raspberries and all that crunchy buttery topping. As always, the recipe is online. Just type in “Peach Melba Crumble” so you can have a taste of summer with a perfect lazy day dessert. I'm Howard in the Mr. Food Test Kitchen, where every day we're finding a peachy way for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN MY AUNT’S VEGGIE DIP WEDNESDAY 07-31-13

1:25

We've got an easy dip for entertaining that the whole family can agree on. (It's like a miracle in a bowl.)

My mom is one of 8 kids, so you can only imagine what it was like when the whole family got together. The deal was: everybody brought something. And I remember my Aunt Helen always brought her famous dip except she would often change it up a little bit based on whatever she had in the fridge, but basically it went like this. She mixed together some cream cheese and ranch dressing. A little tip: it's a lot easier if the cream cheese is at room temperature first. Once that was smooth, she added some diced red bell pepper, sliced scallions, chopped black olives, some corn (and that can be fresh cooked off the cob or frozen) and a bit of cayenne pepper (that'll give it a kick). She would give that a good mix and since this makes a lot, what she used to do was to spoon it into smaller serving bowls. That way we could place 'em throughout the house so everyone got some. Then we'd keep a few covered in the fridge so we always had a chilled one ready to go. However you serve it, don't forget the fresh veggies and pita chips. And on those extra hot summer days, why not serve it on a bed of ice to keep everything nice and cold? You gotta try “My Aunt's Veggie Dip.” The recipe is online now, and it's sure to be the hit of your next family gathering. Trust me. It's about the only thing everyone in our family agrees on. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for more family-friendly ways for you to say … “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN BISTRO CATFISH THURSDAY 08-01-13

1:35

We're going to a farm today and you’re invited to come along. Just make sure you bring your appetite.

Hey, here’s something you might not know: August is national catfish month. So I thought it was only fitting to share with you how U.S. farm raised catfish gets from the farm to our plates. Well, a few years ago, Mr. Food and I visited a catfish farm. We learned that it all begins in special hatchery tanks, where baby fish get their start. When they get bigger, they're moved to clay ponds that are filled with fresh water that comes from underground wells. I was surprised when (what I call “food trucks”) shot pellets of grain on top of the pond and the fish swam right to the surface to eat it. That was actually pretty cool and not what I expected. Once they're full grown, they're harvested and rushed to processing plants, where they're immediately cleaned and prepped before being put on ice or deep frozen to preserve their freshness. The whole process, start to finish, takes less than a half an hour. Then the fish are off to the market for us to enjoy. One of my favorite ways to prepare this is to season it with a bit of salt and pepper and sauté it with some sun-dried tomatoes, garlic and lots of fresh spinach. Then serve each fillet over sautéed spinach and drizzle them with the pan drippings for a fancy schmancy meal that is done in no time. Go ahead and go online and get recipe for what I call “Bistro Catfish.” It's a tasty way to take advantage of the mild taste and firm texture that U.S. Farm Raised Catfish delivers. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for a farm-fresh way for you to say… “OOH IT'S SO GOOD!!”

MR. FOOD TEST KITCHEN BEST EVER BIRTHDAY CAKE FRIDAY 08-02-13

1:34

I’m having a birthday party and you're all invited. We've got the cake. We've got the ice cream. We even have party favors.

Patty, who heads up our Test Kitchen, spent the last few days going through her special stash of recipes looking for just the right cake to bake for my birthday tomorrow. She knows as long as it's chocolate, I'll be happy. And the recipe she came up with is one that you're definitely gonna wanna hang on to. We beat together some butter and sugar until it's smooth before adding in a few eggs, vanilla and sour cream. The sour cream is the secret that makes the cake so moist. To that we mix in our basics, you know, some flour, cocoa powder and a little baking soda and baking powder. Once that's all beaten together, we'll add in some water and continue to mix it until it's smooth. Into a couple of cake pans it goes, and we'll bake them off until they pass the toothpick test. And make sure you cool them completely on a wire rack so the icing won't melt when you frost 'em. As a matter of fact, I found that if we pop these in the freezer for an hour or so before frosting them, you won't get as many cake crumbs in the icing. We finished frosting it with Patty's homemade buttercream, which is the perfect complement to the rich chocolaty cake. Dress it up with piping gel, decorations and candles and let the party begin. The recipe for our “Best Ever Birthday Cake,” including the frosting, is online now so you can show that someone special just how much you care. With a cake this good, you won't have to worry about any leftovers, 'cause it always seems to attract a crowd. After all, it's not the cake that matters, but rather who's around it when you blow out the candles … and that's the “OOH IT'S SO GOOD!!”

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