Test Kitchen spacer Mr. Food Test Kitchen

Southern Baked Beans
Southern Baked Beans

Southern Baked Beans - Wednesday, May 25, 2016

Serves: 6 servings

Different regions of the country have their own way of making baked beans. This recipe for Southern Baked Beans is cooked up Southern-style, which means that it's flavored with classic ingredients that add just a bit of sweetness.

What You'll Need:
1 (15-1/2-ounce) can kidney beans, rinsed and drained
1 (15-1/2-ounce) can cannellini beans, rinsed and drained
1 (12-ounce) jar chili sauce
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
2 teaspoons ground mustard
What To Do:
  1. Preheat oven to 325 degrees F. Coat an 8-inch square baking dish with cooking spray.  
  2. In a large bowl, combine all ingredients. Pour into baking dish.  
  3. Bake 50 to 60 minutes, or until beans are bubbly and sauce has thickened.  

For more Mr. Food Test Kitchen Vegetable recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Cowboy Ribs
Cowboy Ribs

Cowboy Ribs - Tuesday, May 24, 2016

Serves: 4 servings

If you want big flavor without having to do a lot of work, then our Cowboy Ribs are the way to go. Just mix some spices together, give the ribs a good rub and you're ready to roast!

What You'll Need:
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1/4 cup light brown sugar
6 to 7 pounds beef back ribs, trimmed and cut into individual ribs
What To Do:
  1. Preheat oven to 375 degrees F. Line a large roasting pan with aluminum foil, then place roasting rack over foil. Spray rack with cooking spray.  
  2. In a small bowl, combine all ingredients except ribs. Rub seasoning mixture over all sides of ribs, then place on prepared rack.   
  3. Roast uncovered 60 to 65 minutes, or until tender.

For more Mr. Food Test Kitchen Beef recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Antipasto Stuffed Shells
Antipasto Stuffed Shells

Antipasto Stuffed Shells - Monday, May 23, 2016

Yields: 18 servings

This spring salad recipe is gonna make 'em drop their jaws; it's just that cute! By stuffing jumbo-sized pasta shells with a delicious homemade antipasto we've made Antipasto Stuffed Shells worthy of being served at every picnic, potluck, and family get-together.

What You'll Need:
18 jumbo pasta shells
1/4 pound thick sliced deli ham, cut into 1/4-inch chunks
1/4 pound thick sliced salami, cut into 1/4-inch chunks
1 cup chopped tomatoes
3/4 cup seeded and chopped cucumber
1 (2.25-ounce) can sliced black olives, drained well
1/4 cup chopped red onion
1/2 cup diced mozzarella cheese
1/2 cup Italian dressing
Grated Parmesan cheese for sprinkling
What To Do:
  1. Bring a large pot of salted water to a boil over high heat. Cook pasta about 8 minutes, or until al dente, stirring occasionally. Drain and rinse with cold water; set aside.
  2. In a medium bowl, combine remaining ingredients except Parmesan cheese; mix well.
  3. Stuff pasta shells with meat mixture and sprinkle with Parmesan cheese. Serve immediately, or refrigerate until ready to serve.

For more Mr. Food Test Kitchen Pasta recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Dill Potato Salad
Dill Potato Salad

Dilly Dally Potato Salad - Friday, May 20, 2016

Serves: 10 servings

The key to making this red potato salad taste phenomenal is to use fresh dill. Our Dilly Dally Potato Salad recipe is a lightened-up version of one of your favorite potato salads. Everyone at your potluck will enjoy this tasty dish!

What You'll Need:
2 pounds red potatoes
1/2 cup low-fat plain yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced celery
1/4 cup chopped red onion
1 tablespoon chopped fresh dill


What To Do:
  1. In a large pot of boiling water over medium-high heat, cook potatoes 20 to 25 minutes, or until fork-tender. Drain and let cool.
  2. In a large bowl, whisk together yogurt, mayonnaise, mustard, vinegar, garlic powder, salt, and pepper.
  3. Cut potatoes into 1-inch chunks, add to dressing along with remaining ingredients, and mix until well combined. Cover and refrigerate until chilled.

For more Mr. Food Test Kitchen Deli Salad recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Layered Italian Crescent Ring
Layered Italian Crescent Ring

Layered Italian Crescent Ring - Thursday, May 19, 2016

Serves: 6 servings

Take a day off from your ordinary dinner routine to make this extraordinary Layered Italian Crescent Ring. It's as easy as layering some of your favorite Italian sub ingredients and wrapping them up in a cozy crescent dough blanket. The whole family is going to love this one!

What You'll Need:
2 (8-ounce) cans refrigerated crescent dinner rolls
1 cup sliced roasted red bell peppers, drained well
8 slices provolone cheese, cut in half
16 thin slices deli Genoa salami
10 thin slices deli ham
1 teaspoon Italian seasoning
1/2 cup banana pepper rings, drained well
1/4 cup Italian dressing





What To Do:
  1. Preheat oven to 350 degrees F. Coat a 12-inch pizza pan with cooking spray.
  2. Unroll crescent rolls. Place wide end of triangles in middle of pan, forming a ring, overlapping dough as necessary.
  3. Place bell peppers on widest part of dough. Layer with half the cheese, salami, and ham. Sprinkle with Italian seasoning and evenly place banana pepper rings. Drizzle half the Italian dressing over the banana peppers. Layer with remaining cheese, salami, and ham. Drizzle remaining dressing over meats. Bring narrow ends of triangles over meat, tucking ends under.
  4. Bake 25 to 30 minutes, or until dough is cooked and golden brown. Let cool 5 minutes, then slice and serve.

For more Mr. Food Test Kitchen Sandwich recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Coconut-Crusted Pork Chops
Coconut-Crusted Pork Chops

Coconut-Crusted Pork Chops - Wednesday, May 18, 2016

Serves: 4 servings

Enjoy a tropical dinnertime meal with this recipe for Coconut-Crusted Pork Chops. A coconutty crust and some flavorful spices gives these baked pork chops an exotic island taste that's undeniably delicious.

What You'll Need:
3/4 cup panko bread crumbs
3/4 cup shredded coconut
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 (1/2-inch thick) bone-in pork chops
3/4 teaspoon salt, divided
Cooking spray
1 (8-ounce) can pineapple tidbits, drained
1/3 cup diced red bell pepper
2 tablespoons diced red onion
1 tablespoon diced jalapeno pepper, seeds removed
1 teaspoon chopped fresh parsley
2 tablespoons lime juice
1 tablespoon sugar
What To Do:
  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
  2. In a shallow dish, combine bread crumbs, coconut, chili powder, and cayenne pepper; mix well.
  3. Evenly sprinkle both sides of pork chops with 1/2 teaspoon salt. Place chops in coconut mixture and coat well on both sides. Place on baking sheet and lightly coat with cooking spray.
  4. Bake 25 to 30 minutes, or to desired doneness.
  5. Meanwhile, in a medium bowl, combine remaining ingredients including remaining salt; mix well. Serve pineapple salsa over pork chops.

For more Mr. Food Test Kitchen Pork recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Sugar Cream Pie
Sugar Cream Pie

Sugar Cream Pie - Tuesday, May 17, 2016

Serves: 8 servings

If you're from Indiana, then you might be familiar with a version of a sugar cream pie, and you already know how good it is! Well, our Sugar Cream Pie recipe is super simple and full of those classic cinnamon and nutmeg flavors that made this pie a state specialty.

What You'll Need:
1 rolled refrigerated pie crust (from a 14.1-ounce box)
1/2 cup all-purpose flour
1/2 cup light brown sugar
1 cup plus 1 tablespoon granulated sugar, divided
3/4 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons vanilla extract
What To Do:
  1. Preheat oven to 375 degrees F. Unroll the pie crust and place in a 9-inch pie plate. Flute edges and set aside.
  2. In a large bowl, combine flour, brown sugar, 1 cup granulated sugar, 1/2 teaspoon cinnamon, the nutmeg, and salt. Add heavy cream, half-and-half, and vanilla; stir until well mixed. Pour into pie shell.
  3. Bake 40 to 45 minutes, or until center is set; let cool. In a small bowl, mix remaining sugar and cinnamon; sprinkle over pie before serving.

For more Mr. Food Test Kitchen Pie recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Homemade Chicken Crock-Pies
Homemade Chicken Crock-Pies

Homemade Chicken Crock-Pies - Monday, May 16, 2016

Serves: 2 servings

Enjoy easy comfort food anytime you want with our recipe for Homemade Chicken Crock-Pies, which comes straight out of "The Ultimate Cooking for Two Cookbook." Once the two of you dig through your own crispy pastry topping into the bubbly filling, you'll understand why we fell in love with 'em.

What You'll Need:
1 sheet frozen puff pastry, thawed (1/2 of a 17-ounce package)
1 1/2 cups cooked chicken, cut into 1/2-inch chunks
1 1/2 cups frozen mixed vegetables, thawed
1 (12-ounce) jar chicken gravy
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. Preheat oven to 400 degrees F. Coat 2 (2-cup) crocks or 1 (1-quart) baking dish with cooking spray.
  2. Cut puff pastry to fit top of crocks or baking dish (see Note). Place on a baking sheet and bake 15 to 17 minutes, or until puffy and golden.
  3. Meanwhile, in a skillet over medium heat, combine remaining ingredients and cook 10 to 12 minutes, or until heated through. Spoon into crocks, top with puff pastry, and serve immediately.

For more Mr. Food Test Kitchen Chicken recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Creme Brulee
Creme Brulee

Creme Brulee - Friday, May 13, 2016

Serves: 4 servings

Take your taste buds on a stroll through the late 80's and early 90's when desserts like Creme Brulee were becoming big on the food scene. Now you don't need reservations at a fancy restaurant in order to get a taste of this creamy treat, you can make it right at home!

What You'll Need:
2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 tablespoon vanilla extract








What To Do:
  1. In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)  
  2. Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.  
  3. In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).

For more Mr. Food Test Kitchen Pudding recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Chicken Francese
Chicken Francese

Chicken Francese - Thursday, May 12, 2016

Serves: 6 servings

If you ate at a restaurant in the 80s you were sure to find Chicken Francese on the menu. And while this dish sounds super fancy, it's so easy to make and it has certainly stood the test of time, as it's still popular today!

What You'll Need:
1/2 cup all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
3 eggs
4 tablespoons (1/2 stick) butter, divided
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
2/3 cup white wine or dry vermouth
4 tablespoons lemon juice





What To Do:
  1. In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs.  
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Dip chicken in flour mixture then in eggs, coating completely.  
  3. Sauté chicken, in batches if necessary, 2 to 3 minutes per side, or until golden, adding more butter as needed. Remove chicken to a paper towel-lined platter. Add any remaining butter, the wine, and lemon juice to skillet; mix well then return cooked chicken to skillet.  
  4. Cook 2 to 3 minutes, or until sauce begins to thicken and no pink remains in chicken. Serve chicken with sauce.

For more Mr. Food Test Kitchen Chicken recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter