MR. FOOD TEST KITCHEN BISTRO PORK TENDERLOIN MONDAY 12-05-16
1:27
You may have treasures buried in the back of your spice cabinet. Let me show you what I’ve just found.
The other day I was going through our pantry and came across a spice that we rarely use. It’s “rubbed sage.” Sure we use it around Thanksgiving, but besides that it sort of just sits there. So let me show you a way to give it some love year round. Before I mix this with anything else, I want to show you why it’s called rubbed sage. It’s because after the leaves are dried, they’re rubbed together to break them up. This way they aren’t too fine, or too coarse. Now to this, I’ll add some chopped fresh parsley, garlic powder, kosher (or sea salt) and some coarsely ground pepper. Once everything’s tossed together, we sprinkle it over a pork tenderloin that we brushed with some browning and seasoning sauce mixed with a bit of water. As you can see, our spice rub has lots of texture to it. Then into the oven it goes for 30 minutes or so, until it’s medium. The days of cooking pork until it's dried out like shoe leather are over. And when it’s roasted with all those herbs and spices, you end up with the juiciest and most flavor-packed pork you’ve ever tasted. I really do hope you’ll go online and get the recipe for our, “Bistro Pork Tenderloin,” so you don’t have to wait until Thanksgiving to dig out that lonesome bottle of rubbed sage from that spice cabinet. I’m Howard in the Mr. Food Test Kitchen, where today we found a “flavor-packed way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN OLD-WORLD PEASANT SOUP TUESDAY 12-06-16
1:24
Soup’s on in the Test Kitchen, so bring your appetite, a spoon, and a loaf of crusty bread for dunkin’.
You know, this time of year there’s nothing better than a fill-you-up soup to make you feel all warm and fuzzy inside. So the other day we recreated an old-world style soup that’ll do just that. It’ll also bring back all sorts of memories. We start by sautéing some chopped onion, celery and carrots in a little olive oil. Once they’re tender, we add in a good amount of chicken broth, along with a couple cans of cannellini beans, (with the juice and all), a bit of Italian seasoning, some garlic powder and black pepper. To hearty this up and ensure that it’s loaded with the old-world flavor that we crave, we add in some sliced kielbasa. Give it a stir and let it simmer until it’s heated through. Then right before serving, we’ll stir in some fresh spinach. What we love about this soup is that it’s hearty enough for dinner, yet it’s still on the lighter side. Maybe serve it up with some crusty bread for dunkin’ so you don’t leave a drop behind. As always, the recipe’s online, just type in, “Old-World Peasant Soup,” so you can have this budget-friendly favorite on hand all season long. 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 BREAD BOWL FONDUE WEDNESDAY 12-07-16
1:27
We’re gearing up for the holiday season with an appetizer that’s guaranteed to win you rave reviews one dip at a time.
When it comes to holiday entertaining we’re always looking for something that really stands out. So rather than making the typical “me too” kind of bread bowl, we came up with a modern day twist on fondue that’s sure to be a hit. All we do is combine a good amount of sour cream, shredded cheddar cheese, cream cheese, a splash of Worcestershire sauce, sliced scallions, a few seasonings and to give this lots of smoky goodness, we toss in some bacon bits. After a quick mix, we spoon this into a loaf of rye bread that we’ve hollowed out, making sure we leave an inch or so around the sides so the bread so it holds its shape. Now we put the top of the bread back on, and wrap it in foil and we’ll pop it in the oven until the filling is piping hot. When you serve this all-in-one, fun-do, fondue in a bread bowl, surrounded with chunks of bread and some veggies for dunkin’, you better stand back, or you might get trampled. The recipe for our, “Bread Bowl Fondue,” is online now so you’ll be armed with an easy appetizer that’s perfect all season long. I’m Howard in the Mr. Food Test Kitchen, where today we found a “dunkin’ cheesy way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN MELT AWAY PEANUT BUTTER FUDGE THURSDAY 12-08-16
1:21
Nothing says happy holidays like homemade treats, and the ones we’re making today are as sweet as they come.
Over the years here in the Test Kitchen, we’ve shared lots of homemade holiday gift ideas. Everything from freshly baked quick breads to holiday cookies. And it’s always nice to hear from you how much these edible treats are appreciated. So in order to keep this tradition going, today we’re sharing a few of our favorite homemade fudge recipes with you. Imagine presenting your boss or neighbor with a box of this super-rich chocolate walnut fudge. And if you love the cozy feeling that goes hand-in-hand with gingerbread, then you might want to consider making a batch of our, “Holiday Gingerbread Fudge”. And while both of those are amazing, the one that stands out the most is our peanut butter fudge. It’s simply mix, heat, stir, chill, cut and enjoy. And when you present these in a holiday tin, or on a plate fancied up, get ready for lots of oohs and ahhs. So right after the news, why don’t you go to our website and get the recipe for our, “Melt Away Peanut Butter Fudge,” along with the, “Chocolate Walnut Fudge,” and our, “Holiday Gingerbread Fudge.” I’m Howard in the Mr. Food Test Kitchen, where today we found a “creamy, fudgy way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN LAYERED SPAGHETTI CASSEROLE FRIDAY 12-09-16
1:34
We’re taking our everyday spaghetti and meat sauce and magically turning it into a casserole that’s a hands down winner. The reviews on our site speak for themselves.
Today we’re taking our everyday spaghetti and meat sauce and turning it into a casserole that’s over the top. And just don’t take my word for it, because the comments on our website speak for themselves. So let me show you what all the hub-bub is about. We start by sautéing some ground beef with a chopped onion until it’s browned. While that finishes up, we toss some spaghetti with a jar of sauce then we add our ground beef. Meanwhile, in a skillet, we stir some flour into a bit of melted butter and let that cook for a minute or so. Now we stir in a can of evaporated milk and once it thickens, we add some parmesan cheese and a little salt and pepper. All that’s left to do is layer our spaghetti mixture with the cream sauce and some shredded cheddar cheese. One more layer of pasta and cheese and into the oven it goes. Talk about lip-smacking good, and it’s got everything we love about spaghetti, with the bonus of lots of cheesy goodness in the form of a casserole. So don’t wait another minute, go online now and get the recipe for our, “Layered Spaghetti Casserole.” I know you’ll be glad you did. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “highly-rated way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN KICKED-UP HUSH PUPPIES MONDAY 12-12-16
1:34
If holiday entertaining is on your to-do list, we’ve got an idea that will be the talk of the town.
This is the time of year when it seems like we’re always looking for something interesting to serve. Whether it’s for a tree trimming party, when friends stop by unexpectedly, or while the gang’s watching football. With that in mind, we came up with a bite-sized hush puppy that we kicked up a notch or two. We begin by combining self-rising cornmeal with a chopped onion, a bit of minced jalapeno, some milk, an egg and a few off-the-shelf spices. Then we add, get this, a good amount U.S. Farm-Raised Catfish that we cooked, cooled and flaked. Now we drop teaspoons of this batter into some vegetable oil and cook them until they’re golden. You see, the cornmeal gives them a Southern flair, the jalapeno adds just the right kick and the farm-raised catfish keeps them super moist. And whether you serve these as is, or with a few of your favorite dipping sauces, you can bet that these will disappear in no time. You can even make them ahead of time and just warm them right out of the freezer. I hope you’ll go online and get the recipe for our, “Kicked-Up Hush Puppies.” This way you’ll always be ready no matter what the occasion is. I’m Howard in the Mr. Food Test Kitchen, where today we found a “bite-sized way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN WHITE CHOCOLATE MOUSSE CAKE TUESDAY 12-13-16
1:29
I bet you don't have the will power to resist what I'm holding in my hand. If you do, you're a stronger person than me.
We get lots of requests every year on our website and Facebook looking for recipes that are holiday special. After all, this is the time of the year to pull out all the stops. So we're sharing a to-die-for dessert that we just came up with. We begin by melting some white chocolate chips over low heat. Once they're melted, we add a couple eggs and a few egg yolks and whisk that really well. Ok, we'll set that aside to cool while we finish beating together some heavy cream with a bit of powdered sugar until it forms stiff peaks. Now here's the part that makes this cake light and creamy. We gently fold the cooled white chocolate into the whipped cream. And to make this cake holiday special, we'll add in a few chopped red and green cherries. To make this more cake-like, we pour this into a homemade crust, which is simply some crushed vanilla wafers tossed with a bit of butter. After it's leveling it off, into the freezer it goes until it's time for dessert. Maybe top it off with some dollops of whipped cream and a few cherries to give it a real festive touch. The recipe for our super creamy “White Chocolate Mousse Cake,” along with our free Holiday e-cookbook is online now just in time to help you out for that last-minute finish. Consider it our gift to you. Not you! I’m Howard in the Mr. Food Test Kitchen, where every day we’re looking for more festive ways for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN PEPPER-CRUSTED PRIME RIB WEDNESDAY 12-14-16
1:32
We're making holiday entertaining easy with a classic main dish -- but it's not your old standby turkey or ham.
The holidays are just 2 weeks away, and maybe you're thinking “what should I serve for a main course?” Instead of the usual turkey or ham, how about a prime rib? Not just any prime rib – one that lets you pull out all the stops. And if you're wondering, is it easy? Well, it is. You want to start off with a boneless beef rib eye. Now the size depends on how many people you're planning on serving. A good rule of thumb is to figure about ¾ of a pound per person since it'll shrink a little while it cooks. Ok, we rub this with a mixture of garlic and onion powder, kosher salt and coarse ground black pepper. So how will we know when it's done? We can use a traditional oven meat thermometer that's inserted into the roast before it goes into the oven or an instant-read thermometer after it comes out. Either way it should register about 140 degrees (takes about 25 minutes per pound) to give us a perfect medium-rare. (You can always cook it a little longer if you like it more done.) While it's resting, we'll deglaze the pan in the oven or on the stove top with a bit of red wine and some peppercorns.
Now you carve this into thick slices and drizzle them with the pan drippings for a main dish that's fancy looking, yet as easy as it gets. The recipes for this “Pepper-Crusted Prime Rib” and the “Yorkshire Pudding” we're serving with it are online now so you can really impress your guests. I'm Howard in the Mr. Food Test Kitchen, where today we're looking for a fancy schmancy way for you to say … “OOH IT'S SO GOOD!!”
MR. FOOD TEST KITCHEN CHRISTMAS CAKE POPS THURSDAY 12-15-16
1:27
Can’t figure out what to get the folks on your gift list this year, we’ve got the perfect gift that they’re sure to love.
This is the time of year when we’re always scrambling to find just the right gifts. Whether it’s for a teacher, your hair dresser, or maybe a coworker. Giving something homemade is always welcome. So let me share with you a recipe for our easy cake pops that are as much fun to make, as they are to give. We start by baking a cake mix according to package directions. As for the flavor, we’re using red velvet today, but feel free to use whatever flavor you like. Once it cools, we crumble it and add a good amount of store-bought frosting. After mixing it until it comes together, we form it into 1 to 2 inch balls, or whatever shape you like. As you can see, I’m forming these into triangles since I’m making some Christmas tree pops today. Now we insert a lollipop or craft stick into each one and into the fridge they go to firm up. After coating them with some melted white or dark chocolate, we make them come to life with some decorating gel and our favorite candies. Maybe wrap each one in some cellophane for the perfect gift. The recipe for our “Christmas Cake Pops” is online now just in time for gift giving. I’m Howard in the Mr. Food Test Kitchen, where today we found a “holiday special way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN CUMBERLAND PIE FRIDAY 12-16-16
1:23
What’s the difference between shepherd’s pie, cottage pie, and Cumberland pie? We’ve got the answer coming up next.
This time of year, as the weather gets colder it seems like we’re all craving comfort food. And the dish we’re making today is a spin-off of two of our longtime “feel good” favorites, shepherd’s pie and cottage pie. After sautéing some thinly sliced carrots and onions, we brown a couple pounds of ground beef and cook it until no pink remains. After we drain off the drippings, we stir in a jar of beef gravy, along with a few seasonings. Once it’s hot, we pour it into a baking dish and top it off with some mashed potatoes that we mixed with a little cheddar cheese. What sets Cumberland pie apart from cottage and shepherd’s pie is that we top it with some freshly-made breadcrumbs that we mixed with a bit more cheese and some melted butter before baking it. Talk about comfort at its best. Between the bubbling hot filling, the fluffy mashed potatoes and the golden cheesy breadcrumb topping, this is hard to resist. And so you don’t have to, all you have to do is go online because the recipe for our, “Cumberland Pie,“ is waiting for you. I’m Howard in the Mr. Food Test Kitchen, where today we found a “unique and comforting way” for you to say … “OOH IT’S SO GOOD!!”