MR. FOOD TEST KITCHEN BEEF ‘N’ BROCCOLI NOODLE TOSSCRAZY GOOD ICE CREAM CAKE MONDAY 0607-1802-18 1:305

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!!”

It’s National Ice Cream Month and things are really starting to heat up in the freezer aisle. Stick around and you’ll understand why.

It’s July and you know what that means, it’s National Ice Cream Month! Yup, an entire month devoted to all the fun and goodness that grocery store “ice cream cases” are packed with. There’s everything from ice cream novelties to Italian ices and classic flavors of our scoop-able favorites. Today, we’re sharing a recipe for an ice cream creation that features everything but the kitchen sink! We start by lining a spring form pan with some coarsely crushed sugar cones. This will be our crust. Over that we spoon about a quart of our favorite ice cream, frozen yogurt or gelato. Now even though this might sound a bit odd, we place a handful of ice cream novelties over this. You can use everything from fudge-filled ice cream cones and ice cream sandwiches to frozen candy bar treats. Anything goes, as long as it doesn’t have a stick in it. Now we’ll pack more ice cream around all of these and top that with another layer of creamy goodness. And if that isn’t enough, we garnish this with even more of our favorite novelties, along with some whipped topping and cherries. To get the recipe for our “Crazy Good Ice Cream Cake”, just visit our website. And with all the sales going on, there’s no better time than right now to stock up. I’m Howard, in the Mr. Food Test Kitchen, where today we found an “ice cream lovers’ way” for you to say…“OOH IT’S SO GOOD!! ®”

MR. FOOD TEST KITCHEN DREAMY CREAMY PUDDINGPUSHCART ONION SAUCE TUESDAY 067-1903-18

1:305

I don’t know what you’re planning on wearing tomorrow, but I do have a pretty good idea how to dress up your hotdog.

Can you believe that tomorrow, on the 4th, Americans will eat more than 150 million hotdogs? To help you visualize that, imagine if you started laying hotdogs end-to-end starting in Washington, D.C. – you could go to Los Angeles and back 5 times! That’s crazy? And when it comes to topping our dogs, the options are almost endless. Of course, there are some top contenders for most popular. You know, mustard, ketchup, relish, and chopped onions. But the big question is, “What’s your favorite combo of these?” Then, there are the second tier toppings, which to me are sauerkraut, chili and cheese. After that, things can get a little creative. Some people like to dress up their dogs with everything from salsa or Sriracha to chopped pineapple or…even crushed potato chips. One of my personal favorites is a tomatoey onion sauce that you often find at hotdog carts on the streets of New York. It’s basically onions that are cooked down with some ketchup, chili powder, cinnamon, salt, and hot sauce. It’s simple, but the combo of flavors make this a hands-down winner. One bite is all it takes for you to know exactly what I’m talking about. To get the recipe for this classic “Pushcart Onion Sauce” simply visit our website today. (That way, you’ll be ready for tomorrow.) I’m Howard, in the Mr. Food Test Kitchen, where today we found a “hot diggity-dog 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 DINNERFIRECRACKER BURGERS WEDNESDAY076-2004-18
1:33

5

Happy 4th of July! Do you need a last-minute idea that will carry you right through summer? If you do, then we’ve got it.

Happy 4th of July. Today's the day when many of us wear something red, white and blue, plan on watching fireworks and, of course, we grill out. Now, since there's still some time before all the festivities kick into high gear, we've got a last minute burger idea that is holiday special. What we do is mix together some ground pork, bread crumbs, an egg and a few seasonings. After that’s all mixed, we add in some chopped raw bacon. We found the best way to combine all this is by using our hands. Now we divide this into four balls before shaping it into a burger. And a little tip, make an indentation in the center of each patty with your thumb, this way your burgers won't bulge up while they cook. Okay, right before they go on the grill, season them with a little pepper. Now unlike traditional beef burgers, you want to make sure these are cooked all the way through. And when you take these hot off the grill and serve them on toasted, buttered buns, maybe topped with coleslaw ... get ready for the fireworks to begin. I hope you'll go online right now because you still have some time to make these juicy Firecracker Burgers” today -- they're that easy. And at some point today, think about our forefathers who helped shape our great country, allowing us to be independent and free. I'm Howard from the Mr. Food Test Kitchen, where today we're looking for a “patriotic” way for you to say…

”OOH IT’S SO GOOD!!®”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 DRESSINGFEEL GOOD SMOOTHIE BOWL THURSDAY 0607-0521-18

1:2632

Sometimes, we just need something to give us a jump start, and today we have the perfect thing.

I hope you had a good 4th, I know I did! On days like this (you know, after having a day-off during the week), you may need something to give you a bit of a jump start. My recommendation? A smoothie bowl. It’s easy to make, super colorful, and packed with goodness. The one I’m making today starts off like a traditional smoothie, since we add a bunch of fruit to our blender. Here I’m using frozen mango, raspberries, and strawberries. Starting with frozen fruit, makes it so much better, since it makes it extra thick. To that, add in a sliced banana, some ice, almond or regular milk, and a bit of honey.

We give it a whirl until everything is smooth. You may need to scrape down the sides to make sure everything gets mixed evenly. Then, we pour this into a cereal bowl and (here comes the fun part!), we top it with lots of fruit, nuts, and granola. You can even drizzle on some Greek yogurt! What a nice contrast to yesterday’s 4th of July eat-until-you’re-stuffed buffet. And not only is this refreshing, but it’s also packed with antioxidants, it’s low in fat, and it’s filled with fiber. To get the recipe for our “Feel Good Smoothie Bowl” simply visit our website. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “berry smooth way” for you to say…”OOH IT’S SO GOOD!!®”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 BEANSHALF SOUR DILL PICKLES FRIDAY076-2206-18 1:2730

They’re crispy, crunchy, and downright delicious. Just wait until you see how easy these are to make at home.

Have you ever been at the market or stopped by a road side stand and noticed what looks like mini cucumbers? You know, ones that are about 2 to 3 inches long and the skin is a bit paler than regular cukes. If you have, those are commonly known as Kirbies or pickling cukes. Now we’re seeing more and more of them as they come into their peak season. So let me show you what you can do with them. We can use them like any other cucumber in our salads, but where they really stand out is when we pickle them, and no, we don’t need any special equipment. All we do is combine some water, white vinegar, a touch of sugar, and salt and bring it to a boil. Once the sugar dissolves, we pour this over some Kirbies that we cut in half along with some fresh garlic and dill. And as you can see we made these right in canning jars, but you can also make them in a basic glass bowl. Maybe throw in a few jalapeno slices to make them spicier if you want. Let me tell you, these are way better than any store-bought pickles since they’re made with TLC. And whether you serve them with your grilled favorites or just sneak one out of the fridge, you can’t go wrong. So don’t dilly dally, go online and get the recipe for our, “Half Sour Dill Pickles,” so you’ll have it on hand the next time you pick some of these up. I’m Howard, in the Mr. Food Test Kitchen, where today we found a ”crisp and juicy way” for you to say… “OOH IT’S SO GOOD®!!”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 PIEPEACH BUTTER MONDAY 0607-2509-18

1:2431

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!!”