MR. FOOD TEST KITCHEN STEAKHOUSE LONDON BROIL MONDAY 04-25-16
1:32
The key to having a tender steak without spending a bundle is just moments away. So grab a fork and your appetite.
If you’re like me, then every once in a while you get the hankering for a juicy steak that won’t the bank. So I thought I’d share one of my favorite cuts with you. It’s London broil, and right now we’re finding it at some pretty good prices. And just in case you’re not familiar with it, let me show how easy it is to cook up. We start with what’s called a top round steak, or a London broil. Now if you’ve ever grilled one and it curled up on you, here is a trick to prevent that. All we do is cut slits in it, about a quarter inch deep, in a diagonal pattern. Once that’s done, we sprinkle both sides of it with some steak seasoning, making sure we rub it into all the nooks and crannies that we’ve just cut. Now we can cook this on a grill pan, under the broiler or outdoors on the grill. That’s up to you. And when it comes to cooking London broil, make sure you keep it on the medium rare to medium side. This way it won’t dry out. Now while this cooks, we sauté some mushrooms in a little butter along with a bit of garlic powder and chopped parsley. Now the key to having this melt in your mouth is to slice it thinly across the grain. And when you top this with the mushrooms and all that flavor-packed sauce get ready for some good eating. So what do you say you go online and get the recipe for our, “Steakhouse London Broil,” And tomorrow, we’ll share the recipe for our, “Roasted Party Potatoes” to serve with them. I’m Howard in the Mr. Food Test Kitchen, where today we found a “steakhouse kinda way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN ROASTED PARTY POTATOES TUESDAY 04-26-16
1:27
If there is one side dish that’ll bail you out when you don’t know what to make, this is it. Trust me on this one.
Yesterday in the Test Kitchen I made a London broil that melts in our mouth. And boy was it easy it.
Well today, we’re making the roasted potatoes that we teamed it up with. They’re basic, but they always get rave reviews. So what do you say I show you how easy they are so you can make them on steak night or any night. We start by cutting up about 2 to 3 pounds of red skinned potatoes into chunks. We actually like using the smaller red skinned potatoes, since they hold up better and give us more color. Now we toss them with some vegetable oil along with a bit of paprika, garlic and onion powder, and some salt ‘n’ pepper. Once they’re well coated, we spread them on a rimmed baking sheet and into the oven they go for 45 minutes or so until they’re fork tender. We’re going to want to turn them a couple times to make sure the edges get all crispy. And when you serve them topped with some crunchy fried onions, there is no telling how fast they’ll disappear. And these go great with anything from steak, like we did yesterday, to chicken or burgers. So here’s what I suggest, go online and get the recipe for our, “Roasted Party Potatoes” so you’ll be armed with an easy side dish that is party perfect. I’m Howard, with Kelly, in the Mr. Food Test Kitchen, where today we found a “tasty way“ for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN SPECKLED BLONDE BROWNIES WEDNESDAY 04-27-16
1:29
This is National Administrative Professional’s week, and we’ve got a tasty idea to make them feel really special. Really.
Every year, during the last week of April, businesses around the country celebrate what’s known as “Administrative Professionals Week”. It’s an entire week dedicated to recognizing how indispensable these folks are. So to help you thank them, we thought we’d show you how to whip up a batch of our blonde brownies that are so easy you could give them to that someone special as soon as tomorrow.
All we do is add some brown sugar, hot water, a couple of eggs and a bit of vanilla to some shortening that we melted in the microwave. After that’s mixed, we add in our dry ingredients and for that it’s simply some flour, a little baking soda and baking powder along with a touch of salt.
When the batter is smooth, we stir in lots of chocolate chips and walnuts and spoon it into a baking dish. And if that isn’t decadent enough, we finish it with even more chocolate chips and nuts before popping it in the oven. When it’s cut into bars they’re ready to go. Maybe fancy them up and put them in a gift box to make it a bit special for that administrative professional who has helped you out this past year. So don’t wait another minute, go online and get the recipe for our, “Speckled Blonde Brownies” as a way to say thank you to that someone special. I’m Howard in the Mr. Food Test Kitchen, where today we found a “rewarding way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN HOMEMADE BISCUITS AND GRAVY THURSDAY 04-28-16
1:21
We’re making a down home southern treat that’s as good for breakfast as it is for dinner. And it starts with this. Any guesses to what it is?
If I asked you to name a dish that is as good for dinner as it is for breakfast … what comes to mind? Sure it could be anything from French toast to an omelet, but the dish that we’re talking about today is a southern favorite that is as down home as you can get. It’s biscuits and gravy and the quick version we’re making today is as tasty as it gets. All we do after browning some butter in a skillet, is to sauté a pound or so of pork sausage until it’s cooked through. Now we stir in some flour. You see, the flour mixes with the butter and the drippings, and makes what is known as a roux, which will thicken our gravy. Once that cooks for a bit, we add a shake or two of Worcestershire sauce, a bit of salt and pepper and we slowly stir in some milk. While that simmers, you can whip up a batch of biscuits to serve your gravy over. And when you spoon this over the piping hot biscuits, get ready for some good old-fashioned southern eating’. I do hope you’ll go online and get the recipe for our, “Homemade Biscuits And Gravy,” so you’ll be armed with a recipe that’s as fitting for dinner, as it is for breakfast. I’m Howard in the Mr. Food Test Kitchen, where today we found a more “comforting way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN ICEBOX SALAD FRIDAY 04-29-16
1:34
As soon as the sign-up sheet goes out for the next church supper, or pot luck, we’ve got just the thing to jot down next to your name that’ll win you rave reviews/ Rave reviews.
This is the time of year when you can count on two things. Spring flowers are going to be in full bloom and “sure as the sun will rise tomorrow”, many of us are going to be invited to a potluck dinner. And whether that dinner’s at church, a neighbor’s house or we’re the ones hosting it, we have a dish that’s always the first to go. We start off by placing some cut up lettuce in a large glass bowl, or a trifle dish. Now on top of that goes a layer of red bell peppers. Over that we place some chopped red onion, a layer of frozen peas, that we’ve thawed, and some cut up celery. For the best part, we spoon on a mixture we made by combining some mayonnaise with a bit of “sour cream and garlic powder” and top that with a generous amount of shredded cheddar. We’ll repeat the layers one more time, chill it, then it’s ready to serve. And not only is this pretty to look at, it’s downright tasty. What makes it so good is how each layer complements the others creating almost a “symphony of flavors”. So here is what I suggest, go online and get the recipe for our, “Icebox Salad.” This way as a soon as the sign-up sheet for the next pot luck or church dinner gets posted, you can jot this down right next to your name. I’m Howard in the Mr. Food Test Kitchen, where today we found a “pretty and tasty way” for you to say …“OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN BACON WRAPPED PORK FILLETS MONDAY 05-02-16
1:25
Today’s main dish is fancy enough to be on any restaurant menu, but it’s so easy why not make it at home for a lot less.
How many times have you seen an entrée on a restaurant menu and wondered if you could make it at home. Here in the Test Kitchen, we love challenges like that, and recently we came up with a dish that we thought was worthy of making “at home easy”. Let me show you what we came up with.
We begin by cooking a few strips of bacon just to the point where they start to brown, but aren’t crispy. After they’re cool enough to work with, we wrap a couple slices around a few boneless pork chops and secure them with a couple of toothpicks. Once both chops are wrapped in bacon, we season them with a little salt and pepper. Now, in the same skillet, that we cooked the bacon, we sauté them until both sides are nice ‘n’ brown. When they’re cooked to our liking, we take them out and whip up a quick sauce by deglazing the pan with a combo of beef broth and instant coffee.
Just imagine how happy your taste buds will be when you drizzle this over your chops. Between the bacon flavor and the super, tender pork, you can’t go wrong. So don’t wait another minute, go online and get the recipe for our, “Bacon Wrapped Pork Fillets” so you can cook up a restaurant-worthy dish without leaving the house. Plus there is no tipping required. I’m Howard in the Mr. Food Test Kitchen, where today we found a tasty “money-saving way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN BUTTERY CABBAGE TUESDAY 05-03-16
1:34
Coming up, I’ve got the story behind a record-breaking cabbage, and a recipe to go with it. You…it’s HUGE.
Did you know cabbage is one of the oldest vegetables known to man? Well it is. And over the years we’ve prepared it in a bunch of different ways. We’ve shredded it, stuffed it, braised it, and roasted it.
And when we discovered how good it was for us, we loved it even more. After all, one cup has only 20 calories, plus it’s high in vitamins and fiber and it’s low in saturated fat and cholesterol. And if you think we love it, Scott Robb of Palmer Alaska loves it so much that he broke the Guinness World Record for growing the largest one. Get this! He grew a cabbage that weighed in at 138 lbs. Imagine how much coleslaw that could make. One of our favorite ways to make it is to sauté it in some drippings …from bacon that we’ve just cooked off, along with some chopped onion, some peas, a bit of butter and a little salt and pepper. And not only is cabbage good for us, it’s budget-friendly.
Once it’s tender, we crumble the bacon and toss it in … to give it some smokiness. This is one of those side dishes that seems to go with everything. I sure hope you’ll go online and get the recipe for our, “Buttery Cabbage”. It’s so tasty, maybe you can break a world record for making it one of the most requested side dishes in your house. I’m Howard in the Mr. Food Test Kitchen, where today we found a “buttery way” for you to say … “OOH IT’S SO GOOD!”
MR. FOOD TEST KITCHEN CHICKEN CHILE RELLENO WEDNESDAY 05-04-16
1:30
Did you know that tomorrow is Cinco de Mayo well we’ve got the perfect recipe to shake things up, and I’m not just talking about with maracas.
It may sound funny but every year we always seem to get a few people asking us, if we know when Cinco de Mayo is. Seriously, we do. The answer is it’s tomorrow, since Cinco de Mayo means May 5th in Spanish. So to celebrate it, we have a seriously good chicken dish that’s bursting with flavor. Let me show you how easy it is. We start off by flattening a few boneless skinless chicken breasts with a meat mallet, or if you don’t have one, you can gently pound them with the side of a soup can. On top of each, we place a quarter of a poblano chili pepper that we seeded. And if you’re not familiar with these, they’re a mild chili pepper, and we can find them right next to all the other peppers in the market. Then some Monterey Jack cheese goes on top and we roll them up, securing each one with a toothpick. Now we dip these in a beaten egg and bread them with some crushed nacho chips before baking them off. Right before they’re done, we sprinkle on more cheese, (this time shredded) and back into the oven they go. And when you cut into these, get ready for a fiesta of flavor. Between the crispy coating and the ooey gooey center, you really can’t miss. So with Cinco de Mayo less than 24 hours away, you better go online right now and get the recipe for our, “Chicken Chile Relleno.” I’m Howard, in the Mr. Food Test Kitchen, where today we found a “fun and festive way” for you to say … “OOH IT’S SO GOOD!!”
MR. FOOD TEST KITCHEN DERBY CHOCOLATE PIE THURSDAY 05-05-16
1:28
We’re getting ready for the Kentucky Derby in good fashion with a dessert that’s worthy of the winner’s circle.
Whether you’re a horse racing fan or not, it’s hard to deny that there’s something special about the Kentucky Derby. It’s taking place this weekend. And with what many people call “the greatest 2-minutes of sports,” you can bet there’s something for everyone. You can also bet, that all the excitement will certainly work up an appetite. And nothing’s more fitting than classics like Kentucky Burgoo, crab cakes, and of course the famous mint julip. But since no event of this caliber is complete without an outrageous dessert, we want to share with you our Derby Chocolate Pie. The filling is simply a combo of sugar, butter, eggs, vanilla, flour and a pinch of salt. Once this comes together, we mix in some chocolate chips and pecans. This goes into a pie shell and gets baked until the center is set and the whole house smells amazing. When it cools, it’s ready to serve after your Kentucky Derby dinner, or any time. Maybe top it off with a dollop of bourbon whipped cream and it’s ready for the winner’s circle. So I suggest you go online and get the recipe for our, “Derby Chocolate Pie,” so you can watch the Run for the Roses in style. I’m Howard, with Kelly in the Mr. Food Test Kitchen, where today we found a “winning way” for you to say … “OOH IT’S SO GOOD!!”