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Husky Grilled Corn
Husky Grilled Corn

Husky Roasted Corn - Friday, July 31, 2015

Serves: 6 servings

Native Americans cooked their corn right in the husks over an open fire, and we think their idea is still best, 'cause it helps bring out flavors you can only get from roasting. We love making our Husky Roasted Corn right on the grill in the summer, and in our ovens when it's cooler out!

What You'll Need:
6 ears of fresh corn, in the husk
1/2 cup (1 stick) butter, melted
Salt to taste
Pepper to taste
What To Do:
  1. In a large pot of cold water, place corn with husks on; soak 15 minutes.  
  2. Preheat grill to medium-high heat.  
  3. Remove corn from water, shake off excess water, place around edges of grill or over indirect heat, and cover.  
  4. Cook 15 to 20 minutes, or until kernels are tender. Remove from heat and carefully remove husks and silk.

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Pineapple Freezer Cake
Pineapple Freezer Cake

Pineapple Freezer Cake - Thursday, July 30, 2015

Serves: 8 servings

When it's hot out and we don't want to turn on the oven, how do we bake a special cake? We pop it in the freezer! Yep, trust us by making Pineapple Freezer Cake.

What You'll Need:
2 (3-ounce) packages ladyfingers, split in half (see Note)
1 (20-ounce) can crushed pineapple, drained
1 (4-1/2-serving-size) package instant vanilla pudding and pie filling
1 (8-ounce) container frozen whipped topping, thawed
What To Do:
  1. Line a 9- x 5-inch loaf pan with plastic wrap, then line the bottom and sides of the pan with ladyfingers.  
  2. In a large bowl, combine pineapple and pudding mix; mix well then fold in the whipped topping. Spread one-third of the mixture over the bottom layer of ladyfingers, then repeat layers 2 more times with pineapple mixture and ladyfingers, ending with a layer of ladyfingers.  
  3. Cover and freeze at least 6 hours, or overnight.  
  4. To serve, invert over a serving platter, remove pan and plastic wrap, then slice.

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Beefy Fried Rice
Beefy Fried Rice

Beefy Fried Rice - Wednesday, July 29, 2015

Serves: 4 servings

Our Beefy Fried Rice is a real meal-in-one that you can have ready for your gang in just 15 minutes! This hearty, Asian-inspired dish is perfect for when you're in a rush, or any time that you don't want to spend all evening cooking!

What You'll Need:
1 pound lean ground beef
2 cloves garlic, minced
1/4 cup water
1 red bell pepper, cut into 1-inch chunks
1/4 pound snow peas
3 cups cold cooked rice
3 tablespoons soy sauce
2 teaspoons sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 scallions, thinly sliced
What To Do:
  1. In a large nonstick skillet over medium heat, combine ground beef and garlic; cook 8 to 10 minutes, or until beef is browned and no pink remains, stirring occasionally to crumble beef. Drain off excess liquid and remove beef to a bowl.  
  2. Place water in the skillet and heat over medium-high heat until hot; add bell pepper and snow peas and cook 4 to 5 minutes, or until pepper is crisp-tender, stirring occasionally. Add rice, soy sauce, sesame oil, ginger, and black pepper; mix well. Return beef to skillet and cook 5 minutes, or until heated through. Stir in scallions just before serving.  

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Chicken Tortellini Salad
Chicken Tortellini Salad

Chicken Tortellini Salad - Tuesday, July 28, 2015

Serves: 6 servings

If you're looking for a great potluck salad for your next barbecue or get-together then our Chicken Tortellini Salad is right up your alley. It's so easy to make you won't even break a sweat.

What You'll Need:
1 (20-ounce) package fresh, frozen, or dried cheese tortellini
1 cup sour cream
1 cup mayonnaise
1 (1-ounce) package dry ranch dressing mix
1 (10-ounce) package cooked sliced chicken OR 2 cups leftover cooked chicken
1 (12-ounce) jar sliced roasted red peppers, drained
6 scallions, thinly sliced
1/4 cup fresh chopped basil





What To Do:
  1. Cook tortellini according to package directions; drain, rinse with cold water, and drain again.  
  2. In a large bowl, combine sour cream, mayonnaise, and ranch dressing mix; mix well.  
  3. Add tortellini, chicken, roasted peppers, scallions, and basil; toss until well combined. Serve warm, or cover and chill until ready to serve.

 

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Texas Two-Step Ribs
Texas Two-Step Ribs

Texas Two-Step Ribs - Monday, July 27, 2015

Serves: 4 servings

These saucy, barbecue-slathered ribs will have you doing the two-step 'round the dinner table. We used baby back ribs to make our Texas Two-Step Ribs 'cause they're the sweetest and most tender of all the ribs, and who doesn't want to have the sweetest summer ever?

What You'll Need:
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon celery salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
4 pounds pork baby back ribs
1 cup barbecue sauce
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine paprika, onion powder, cumin, celery salt, pepper, and brown sugar; rub seasoning mixture over ribs. Place each rack of ribs on a large piece of aluminum foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly. Place foil packets on a baking sheet.
  3. Bake 2 hours, or until meat is fork-tender. Open packets carefully, as steam may be released. Brush ribs with barbecue sauce and place back in oven 15 to 20 minutes, uncovered, or until sauce starts to caramelize.

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Frozen Mango Daiquiri
Frozen Mango Daiquiri

Frozen Mango Daiquiri - Friday, July 24, 2015

Makes: 5 servings

Get the party started with these babies because these Frozen Mango Daiquiris are a HIT! We like to call these sweet and sassy and with one taste, we know you'll agree!

What You'll Need:
2 small ripe mangoes (about 1 pound), peeled and cut into chunks
1/2 cup dark or light rum
1/4 to 1/2 cup sugar, to taste
1/4 cup fresh lime juice
1/4 teaspoon ground ginger
Ice cubes
Lime wedges
Sugar to coat glass rim
What To Do:
  1. In a blender, blend mango, rum, sugar, lime, and ground ginger until smooth, stopping once to scrape down sides.  
  2. Add enough ice to reach 4-3/4-cup level on blender container; process until mixture is thick and slushy.  
  3. To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in a shallow bowl and spin rim of each glass in sugar. Pour mango mixture into glasses and serve.  

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Carolina Shredded Chicken Sandwich
Carolina Shredded Chicken Sandwich

Carolina Shredded Chicken Sandwich - Thursday, July 23, 2015

Serves: 4 servings

What do you get when you pair BBQ-smothered, juicy chicken thighs with homemade coleslaw, and place it between the buns of a crusty roll? Just the most incredible Carolina Shredded Chicken Sandwich you've ever tasted! This sandwich is summer spectacular!

What You'll Need:
1 pound boneless, skinless chicken thighs
1 large onion, thinly sliced
1 cup barbecue sauce
1/2 cup water
2 tablespoons brown sugar
1 (16-ounce) package coleslaw mix
2 tablespoons vegetable oil
3 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper
4 kaiser or potato rolls, cut in half and toasted
What To Do:
  1. In a large skillet over medium-high heat, cook chicken and onion 12 to 15 minutes, or until onion begins to brown. Stir in barbecue sauce, water, and brown sugar, cover, and cook 8 to 10 minutes, or until no pink remains in the chicken.
  2. Remove chicken to a cutting board. Using 2 forks, shred chicken by pulling it apart. Return chicken to skillet and stir until evenly coated with sauce. Over medium heat, cook 2 to 3 minutes, or until heated through.
  3. Meanwhile, in a medium bowl, combine coleslaw, oil, vinegar, granulated sugar, salt, and pepper; mix well.
  4. Divide chicken mixture evenly over rolls, top with coleslaw, and serve.

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Parmesan Crusted Cauliflower
Parmesan Crusted Cauliflower

Parmesan Crusted Cauliflower - Wednesday, July 22, 2015

Serves: 6 servings

We pan fry our cauliflower in a seasoned mixture of breadcrumbs and Parmesan cheese to give it a rich and nutty taste that makes this veggie irresistible. Serve your family our Parmesan Crusted Cauliflower, and you'll be surprised at how fast they'll eat eat it up!

What You'll Need:
1 1/2 cups panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 eggs
1/2 head cauliflower, cut into bite-sized florets
1 cup vegetable oil





What To Do:
  1. In a medium bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and cayenne pepper; mix well.
  2. In another medium bowl, lightly beat eggs. Dip cauliflower florets in egg, then roll in bread crumb mixture until evenly coated on all sides, pressing gently, if needed.
  3. In a large skillet over medium-high heat, heat oil until hot. Fry cauliflower 1 to 2 minutes or until golden brown, then turn and fry 1 to 2 more minutes. Remove with a slotted spoon to a paper towel-lined platter. Repeat with remaining cauliflower. Serve immediately.

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Lemon Cream Puffs
Lemon Cream Puffs

Lemony Cream Puffs - Tuesday, July 21, 2015

Serves: 12 servings

Bake up a little pastry magic with our recipe for Lemony Cream Puffs. These easy pastry puffs are stuffed with a light lemon cream that's unbelievably good. Of course, we like to make them even better by drizzling them with raspberry topping. It's a dessert you just can't miss out on!

What You'll Need:
1 cup water
1/4 cup (1/2 stick) butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs, at room temperature
1 (4-serving-size) package instant lemon pudding and pie filling mix
1 cup cold milk
2 cups frozen whipped topping, thawed
Confectioners' sugar for sprinkling
1/3 cup raspberry jam, warmed



What To Do:
  1. Preheat oven to 400 degrees F.
  2. In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat.
  3. Add one egg at a time and beat well after each addition. When dough is smooth, spoon 12 mounds (about 1/4 cup each) onto 2 baking sheets.
  4. Bake 40 to 45 minutes, or until golden brown and puffy. Remove to a wire rack to cool completely.
  5. In a medium bowl, whisk lemon pudding and milk until well mixed. Add whipped topping and mix until thoroughly combined. Refrigerate until ready to use.
  6. Using a sharp knife, cut about 1 inch off top of each cream puff and reserve top. Fill each puff with equal amounts of lemon mixture, replace tops, and chill at least 1 hour before serving. Sprinkle with confectioners' sugar and drizzle with raspberry sauce when ready to serve.

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Almost Famous Italian Dressing
Almost Famous Italian Dressing

Famous Creamy Italian Dressing - Monday, July 20, 2015

Yields: 1 1/2 servings

Do you love the creamy Italian dressing served at your favorite Italian restaurant? With our recipe for Famous Creamy Italian Dressing you can easily make your own fresh-tasting, homemade version of that salad dressing!

What You'll Need:
3/4 cup mayonnaise
1 tablespoon vegetable oil
1/4 cup white vinegar
1 tablespoon lemon juice
1/4 cup Parmesan cheese
1 tablespoon sugar
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
What To Do:
  1. In a blender, combine all ingredients; blend until smooth.  
  2. Refrigerate until ready to serve.

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