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Potato Tot Enchilada Casserole
Potato Tot Enchilada Casserole

Potato Tot Enchilada Casserole - Thursday, September 3, 2015

Serves: 4 servings

We gave a family-favorite a tasty and modern makeover by adding a crispy, potato tot topping that's so good everyone will want to dig in right away! They'll be surprised to find such a tasty, gooey, cheesy, and meaty filling in this amazing Potato Tot Enchilada Casserole.

What You'll Need:
1 1/2 pounds ground beef
1 cup finely chopped onion
3 cloves garlic, minced
1 (1-ounce) package taco seasoning mix
3 cups frozen potato tots
1 (10-ounce) can enchilada sauce
1 cup Mexican cheese blend
1 scallion, thinly sliced





What To Do:
  1. Preheat oven to 400 degrees F. Coat a 2-quart casserole or 8-inch square baking dish with cooking spray.
  2. In a large skillet over medium heat, cook beef, onion, and garlic 6 to 8 minutes, or until browned; drain off excess liquid. Stir in taco seasoning; mix well. Add enchilada sauce and cook 2 to 3 minutes.
  3. Spoon mixture into casserole and top with potato tots.
  4. Bake 25 to 30 minutes, or until potato tots are golden. Sprinkle evenly with cheese and cook 5 more minutes, or until cheese is melted. Garnish with scallion slices and serve.

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Crazy Corn Dog Muffins
Crazy Corn Dog Muffins

Crazy Corn Dog Muffins - Wednesday, September 2, 2015

Yields: 6 servings

If your lunch box or afternoon snack could use a little change-of-pace, then you're going to go crazy for these...Crazy Corn Dog Muffins! What's crazy about them? Well, aside from being "crazy good" they're also super easy to make and very portable!

What You'll Need:
1 (8-1/2-ounce) package corn muffin mix
1 egg
1/3 cup milk
2 tablespoons melted butter
2 hot dogs, each cut into 3 even pieces
1/4 cup mayonnaise
1 tablespoon honey
2 teaspoons mustard
What To Do:
  1. Preheat oven to 400 degrees F. Coat a 6-cup muffin tin with cooking spray.
  2. In a medium bowl, combine muffin mix, egg, milk, and butter; mix just until moistened. (The batter will be lumpy.)
  3. Spoon batter evenly into muffin cups. Insert hot dog piece into center of each muffin cup.
  4. Bake 10 to 12 minutes, or until toothpick inserted in center comes out dry. Remove from oven and allow to cool 5 minutes, then run a knife around edges to loosen.
  5. In a small bowl, mix mayonnaise, honey, and mustard. Refrigerate until ready to serve with muffins.

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Mozzarella Meatballs and Ziti
Mozzarella Meatballs and Ziti

Mozzarella Meatballs and Ziti - Tuesday, September 1, 2015

Serves: 6 servings

One way to get the whole family rushin' to the dinner table is to serve up plates of these cheesy-stuffed meatballs and saucy pasta. Our recipes for Mozzarella Meatballs and Ziti even features a special ingredient that adds a little extra dose of good-for-ya too!

What You'll Need:
1 pound ground beef
3/4 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup water
1 egg
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon black pepper
1/2 an 8-ounce block mozzarella cheese, cut into 18 (1/2-inch) cubes
2 (26-ounce) jars spaghetti sauce
1/4 cup shredded carrots
1 pound ziti, cooked according to package directions and kept warm

What To Do:
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a large bowl, combine beef, bread crumbs, Parmesan cheese, water, egg, garlic powder, salt, and pepper; mix well. Divide mixture into 18 meatballs, then form each meatball around a mozzarella cube, making sure to cover cheese completely. Place on baking sheet.
  3. Bake 15 minutes.
  4. Meanwhile, in a large pot over medium-low heat, combine sauce and carrots; cook 10 minutes, or until sauce is hot.
  5. Add meatballs to sauce, cover, reduce heat to low, and cook 10 to 15 minutes, or until meatballs are no longer pink in center. Serve over ziti.

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Breakfast Bowl Scramble
Breakfast Bowl Scramble

Breakfast Bowl Scramble - Monday, August 31, 2015

Serves: 1 servings

Save the scrambling for the eggs 'cause this easy breakfast recipe comes together in just about a minute! Our scrumptious Breakfast Bowl Scramble is a super simple microwave recipe that's packed with protein, to help keep you sharp all morning long!

What You'll Need:
2 eggs
2 tablespoons chopped pepperoni, or your favorite pizza toppings
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shredded mozzarella or Cheddar cheese
What To Do:
  1. Coat a microwaveable cereal bowl with cooking spray. Add eggs, pepperoni, milk, salt, and pepper; beat until well blended.  
  2. Microwave 45 seconds at high power; stir. Top with cheese and microwave 30 to 45 more seconds, or until eggs are set. Serve immediately. 

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Buffalo Shrimp Dip
Buffalo Shrimp Dip

Buffalo Shrimp Dip - Friday, August 28, 2015

Serves: 15 servings

How do you keep your party guests close by when you're on grill duty? Easy! You make our at-the-grill recipe for Buffalo Shrimp Dip! They won't want to stray too far from this cheesy and creamy (with just a little kick!) dip.

What You'll Need:
1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1/2 cup crumbled blue cheese
1 cup shredded mozzarella cheese
3 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons Buffalo wing hot sauce
1/2 pound frozen salad shrimp, thawed
1/2 cup sliced scallion
What To Do:
  1. Preheat grill to medium heat.  
  2. In a large bowl, combine all ingredients; mix well. Place mixture in a small cast iron skillet or 8-inch-square disposable aluminum pan.  
  3. Place skillet on grill and cook 8 to 10 minutes, or until dip is heated through and bubbly, stirring often.

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Potluck Pistachio Fluff
Potluck Pistachio Fluff

Potluck Pistachio Fluff - Thursday, August 27, 2015

Serves: 10 servings

If you've ever been to a Southern buffet or a church dinner, then you've probably already experienced the deliciousness of fluff. Fruity, fluffy, creamy, and just a bit crunchy, our Potluck Pistachio Fluff is one dish that doesn't stick around for long. That's 'cause folks will gobble it up so fast, you'll think it disappeared!

What You'll Need:
1 (3.4-ounce) package pistachio instant pudding mix
2 (15-1/4-ounce) cans fruit cocktail, with liquid reserved from 1 can
1 cup miniature marshmallows
3/4 cup chopped walnuts
1 (12-ounce) container frozen whipped topping, thawed
What To Do:
  1. In a large bowl, combine pudding mix, fruit cocktail, reserved liquid, marshmallows, and nuts; mix well. Fold in whipped topping until thoroughly combined.
  2. Cover and refrigerate 1 hour, or until ready to serve.

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Award-Winning Potato Salad
Award-Winning Potato Salad

Award-Winning Potato Salad - Wednesday, August 26, 2015

Serves: 12 servings

Here in the Test Kitchen we know that the real judges of a tasty dish are our friends and family, so when we first served up this potato salad recipe and everyone cheered, we knew we had come up with an Award-Winning Potato Salad recipe. Give this creamy potato salad a try and let us know what you think!

What You'll Need:
4 pounds white or red potatoes
1 cup sour cream
1 1/2 cups mayonnaise
1 teaspoon onion powder
1 1/2 teaspoons salt
1 teaspoon black pepper
5 hard-boiled eggs, peeled and chopped
1/2 red bell pepper, diced
3 celery stalks, chopped




What To Do:
  1. Place potatoes in a large pot with just enough water to cover; bring to a boil over high heat. Cook 25 to 30 minutes, or until fork-tender. Drain and cool slightly.
  2. Meanwhile, in a large bowl, combine sour cream, mayonnaise, onion powder, salt, and pepper; mix well.
  3. Cut potatoes into chunks and add to sour cream mixture. Add eggs, bell pepper, and celery; toss gently until well combined.
  4. Chill 2 to 3 hours before serving.

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Firehouse Pot Roast
Firehouse Pot Roast

Firehouse Pot Roast - Tuesday, August 25, 2015

Serves: 6 servings

We visited a local firehouse to find out what one of their favorite dishes is and came out with a chuck roast recipe that's so good, your whole gang is going to be fired up! Our Firehouse Pot Roast is slow-cooked and topped with an unforgettably good, homemade barbecue sauce that'll leave you smiling all dinner long.

What You'll Need:
1 tablespoon vegetable oil
1 (3-1/2- to 4-1/2-pound) chuck roast
2 large onions, cut in half and thinly sliced
2 cups barbecue sauce
1 cup beef broth
3 cloves garlic, minced
2 tablespoons hot sauce
1 tablespoon chili powder
1/4 cup water




What To Do:
  1. Preheat oven to 350 degrees F. In a Dutch oven over high heat, heat oil; brown chuck roast on both sides. Place onions on top and around roast.
  2. In a large bowl, combine remaining ingredients. Mix well, pour over roast, and cover.
  3. Roast 3 to 3-1/2 hours, or until beef is fork-tender.
  4. Remove roast to a cutting board, cut into chunks, and serve topped with sauce.

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Skillet Summer Vegetables
Skillet Summer Vegetables

Skillet Summer Vegetables - Monday, August 24, 2015

Serves: 6 servings

Here's a fresh way to bring those summer flavors into your kitchen! With our recipe for Skillet Summer Vegetables you can whip up an easy side dish that has all those summer-fresh vegetables you love, like zucchini and tomatoes. This side dish will really make your dinner spread wonderful!

What You'll Need:
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 onion, coarsely chopped
3 tomatoes, seeded and coarsely chopped
2 zucchini, sliced into rounds
2 summer squash, sliced into rounds
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
What To Do:
  1. In a large deep skillet over medium heat, heat oil; saute garlic and onion 3 minutes. Add tomatoes and continue cooking 5 minutes, or until tomatoes soften.  
  2. Add remaining ingredients and cook 10 to 15 more minutes, or until zucchini and squash are soft. Serve immediately.  

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Hamburger Meal in One
Hamburger Meal in One

Hamburger Meal in One - Friday, August 21, 2015

Serves: 4 servings

If you don't like doing dishes, be sure to check out our Hamburger Meal in One recipe. Know why? It cooks in foil packets, it's served in foil packets, and when it's time for clean up, you just throw away the foil packets!

What You'll Need:
1 pound ground beef
1/2 cup crushed butter-flavored crackers
1/4 cup chili sauce
2 large potatoes, thinly sliced
1 large onion, thinly sliced
2 green or red bell peppers, cut into 1-inch chunks (or 1 of each)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-1/2-ounce) can condensed cream of mushroom soup
What To Do:
  1. Preheat oven to 400 degrees F. Coat four 12- x 18-inch pieces of aluminum foil with cooking spray.  
  2. In a medium bowl, combine ground beef, cracker crumbs, and chili sauce; mix well. Form into 8 patties; set aside.  
  3.  Top each piece of foil with equal amount of potatoes, onion, and bell pepper. Sprinkle evenly with salt and pepper.  
  4. Place 2 patties over each pile of vegetables and top each with an equal amount of soup. Seal each foil packet and place on a large baking sheet.  
  5. Bake 30 to 40 minutes, or until beef is no longer pink and vegetables are tender.

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