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Southwestern Chicken Packets
Southwestern Chicken Packets

Southwestern Chicken Packets - Friday, August 1, 2014

Serves: 4 servings

If you're a fan of big taste, then you're gonna go wild over our Southwestern Chicken Packets! We cook our chicken inside tin foil to lock in the flavors of the spices and get that ooey-gooey cheese melted just right. Plus, it makes cleaning-up easy!

What You'll Need:
4 boneless, skinless, chicken breast halves (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced sun-dried tomatoes in oil, not drained
1/2 cup diced green chilies, drained
1 cup frozen corn, thawed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup shredded Mexican cheese blend, divided




What To Do:
  1. Preheat grill to medium-high. Cut 4 (12-inch) squares of aluminum foil.
  2. Evenly sprinkle chicken with salt and pepper and place each piece in center of a foil square. Evenly spoon sun-dried tomatoes, chilies, and corn over each chicken breast. Sprinkle cumin and chili powder evenly over vegetables. Wrap foil securely, leaving room for steam to circulate, and seal edges tightly.
  3. Place packets on grill, close grill cover, and cook 8 to 10 minutes, or until chicken is no longer pink in center.
  4. Open packets carefully, as steam may be released. Sprinkle with cheese and continue to cook 1 to 2 minutes, or until cheese is melted.

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Cinnamon Bun Pie
Cinnamon Bun Pie

Cinnamon Bun Pie - Thursday, July 31, 2014

Serves: 8 servings

Holy cow, these cinnamon buns are amazing! The combination of the flaky dough and the gooey topping makes this Cinnamon Bun Pie a recipe you'll want to keep near the top of your recipe collection.

What You'll Need:
3/4 cup plus 2 tablespoons butter, melted, divided
1 cup chopped pecans
1/2 cup sugar
1 tablespoon ground cinnamon
1 (16.3-ounce) package refrigerated biscuits (8 biscuits)








What To Do:
  1. Preheat oven to 375 degrees F. Coat bottom of a deep-dish pie plate with 2 tablespoons melted butter; set aside. Place remaining melted butter in a small bowl.  
  2. In another small bowl, combine pecans, sugar, and cinnamon; mix well. Sprinkle one-quarter of the pecan mixture over bottom of pie plate.   
  3. Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter, making sure to coat each thoroughly. Layer 8 biscuit pieces in bottom of pie plate, completely covering pecan mixture. Repeat pecan mixture and biscuit layers 2 more times. Top with remaining pecan mixture and drizzle with any leftover melted butter.   
  4. Bake 20 to 25 minutes, or until biscuits are golden and cooked through. Allow to cool 5 minutes, then invert onto a serving platter and slice into wedges. Serve warm.

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Tuscan Bread Salad
Tuscan Bread Salad

Tuscan Bread Salad - Wednesday, July 30, 2014

Serves: 8 servings

Crunchy seasoned croutons, ripe plum tomatoes, and fresh cucumbers are tossed in an olive oil blend to make what we think is one of the best bread salad recipes ever. It's a bonus that our Tuscan Bread Salad looks so beautiful, too!

What You'll Need:
10 ripe plum tomatoes, cut into 1-inch chunks
2 cucumbers, peeled and cut into 1-inch chunks
1/2 red onion, cut into 1/2-inch chunks
1 (5-ounce) package seasoned croutons (see Note)
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. In a large bowl, combine tomatoes, cucumbers, onion, and croutons.  
  2. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; pour over vegetables and croutons.  
  3. Toss gently and serve immediately.  

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Fried Pork Chops with Cream Gravy
Fried Pork Chops with Cream Gravy

Backwoods Pork Chops with River Gravy - Tuesday, July 29, 2014

Serves: 4 servings

We pour a river of gravy over these mouthwateringly juicy, fried pork chops to complete our recipe for Backwoods Pork Chops with River Gravy. Between the perfectly seasoned pork and the buttermilk-based gravy, we just can't decide what we like best!

What You'll Need:
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork chops
1/2 cup all-purpose flour, divided
1/4 cup buttermilk
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
3/4 cup milk
What To Do:
  1. In a small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt, and the pepper. Rub seasoning mixture evenly on both sides of pork chops.  
  2. Reserve 1 tablespoon flour; set aside. Place remaining flour in a shallow dish. In another shallow dish, combine buttermilk and cayenne pepper. Dip chops in buttermilk, then coat both sides in flour.  
  3. In a large skillet over medium heat, heat oil; add chops and cook 5 minutes on each side, or until golden. Drain on paper towels.  
  4. Reduce heat to medium-low. Whisk reserved flour into milk, add remaining salt, and cook in skillet until thickened and bubbly, stirring constantly. Serve immediately with chops.  

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Aunt Nellie's Cabbage Fritters
Aunt Nellie's Cabbage Fritters

Aunt Nellie's Cabbage Fritters - Monday, July 28, 2014

Makes: 12 servings

If you've ever met our Aunt Nellie you'd know she's a sweet lady who really knows her way around the kitchen! So, when she shared her recipe for Aunt Nellie's Cabbage Fritters we knew we'd have to share the golden, crunchy goodness with you, too!

What You'll Need:
2 1/2 cups white cabbage, finely chopped or grated
1/4 cup finely chopped onion
1/4 cup crumbled cooked bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs, lightly beaten
1/4 cup vegetable oil





What To Do:
  1. In a large bowl, combine all ingredients except oil; mix well.
  2. In a large skillet over medium heat, heat vegetable oil. Drop heaping tablespoons of batter into skillet; be sure not to overcrowd. Cook 2 to 3 minutes per side, or until golden.
  3. Remove to a paper towel-lined platter; repeat with remaining batter. Serve immediately.

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Tropical Maui Kebabs
Tropical Maui Kebabs

Tropical Maui Kebabs - Friday, July 25, 2014

Serves: 4 servings

How do you turn your next cookout into a luau? Easy, you make our Tropical Maui Kebabs! The combination of fresh sweet peppers, pineapple, and ham, all marinated in a flavorful mixture, will make you feel like you're in the tropics!

What You'll Need:
8 wooden or metal skewers (Soak wooden skewers 15 to 20 minutes before threading.)
2 (1-inch thick) ham slices, cut into 2-inch cubes
1 red bell pepper, cut into 1-1/2-inch squares
1 green bell pepper, cut into 1-1/2-inch squares
1 fresh pineapple, cut into 1/2-inch chunks
1 cup pineapple juice
3/4 cup light brown sugar
1/2 cup apple cider vinegar
1/2 cup ketchup
1 tablespoon mustard
1/4 cup soy sauce
2 teaspoons ground ginger

What To Do:
  1. On each skewer, alternately thread chunks of ham, bell peppers, and pineapple. Place skewers in a 9- x 13-inch baking dish.
  2. In a medium bowl, combine remaining ingredients and mix well; reserve 1/2 cup of marinade and set aside for serving. Pour remaining marinade over kebabs, cover, and refrigerate 30 minutes, turning once.
  3. Preheat grill to medium-high heat.
  4. Grill kebabs 10 to 12 minutes, or until heated through, basting with excess marinade, and turning occasionally. Serve with reserved marinade.

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Bacon and Egg Macaroni Salad
Bacon and Egg Macaroni Salad

Bacon and Egg Macaroni Salad - Thursday, July 24, 2014

Serves: 10 servings

We have given popular macaroni salad a homemade makeover by adding the smoky flavor of bacon and the heartiness of chopped eggs. Team our Bacon and Egg Macaroni Salad with any of your picnic or cookout favorites and get ready for raves.

What You'll Need:
1 pound elbow macaroni
8 hard-boiled eggs, chopped
1/2 pound bacon, cooked and crumbled
1 cup chopped celery
1/2 cup finely chopped red onion
2 cups mayonnaise
1 teaspoon salt
3/4 teaspoon black pepper





What To Do:
  1. In a large pot of boiling water, cook macaroni over high heat 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.  
  2. Place macaroni in a large bowl, add remaining ingredients, and mix well. Cover and refrigerate at least 1 hour before serving.

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Marinated Steak Nachos
Marinated Steak Nachos

Marinated Steak Nachos - Wednesday, July 23, 2014

Serves: 10 servings

Marinated Steak Nachos have all the grilled, meaty taste of Mexican take-out. Create this taste sensation in your own home with no fuss!

What You'll Need:
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 (1-1/2-pound) beef flank steak
1 (14-ounce) package tortilla chips
2 cups (8 ounces) shredded Colby Jack cheese blend (see Options)
2 large tomatoes, seeded and chopped
3 scallions, thinly sliced


What To Do:
  1. In a 9- x 13-inch baking dish, combine lemon juice, garlic, oregano, cumin, salt, and pepper. Add flank steak, turning to coat completely. Cover and marinate in refrigerator 30 minutes.  
  2. Preheat broiler. Place steak on a rimmed baking sheet; discard excess marinade.  
  3. Broil 8 to 9 minutes per side for medium, or until desired doneness beyond that. Allow to cool 10 minutes.  
  4. Place steak on a cutting board and cut across the grain into thin slices, then cut into 1-inch pieces. Spread tortilla chips over two large rimmed baking sheets or oven-proof platter then top evenly with sliced steak and sprinkle with cheese. Reduce oven temperature to 350 degrees and bake 5 to 6 minutes, or until cheese has melted.  
  5. Remove nachos from oven and slide onto a large platter; sprinkle with tomatoes and scallions. Serve immediately.

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Heavenly Freezer Cake
Heavenly Freezer Cake

Heavenly Freezer Cake - Tuesday, July 22, 2014

Serves: 12 servings

Take your taste buds on a heavenly ride with our Heavenly Freezer Cake. This lighter-tasting cake has a creamy strawberry center with a surprising tropical twist topping that'll make everyone swoon!

What You'll Need:
1 angel food cake, cut into 12 (1-inch) slices
1/2 gallon strawberry ice cream, cut into 12 slices
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) can crushed pineapple, drained
1/3 cup chopped walnuts








What To Do:
  1. Arrange cake slices in the bottom of a 9- x 13-inch baking dish. Place ice cream slices evenly over top of cake.
  2. In a medium bowl, mix whipped topping and pineapple; spread over ice cream. Sprinkle with nuts, cover, and freeze at least 2 hours before serving.
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Overstuffed Grilled Veggie Hoagie
Overstuffed Grilled Veggie Hoagie

Overstuffed Grilled Veggie Hoagie - Monday, July 21, 2014

Serves: 4 servings

What do you do when you've got fresh veggies on hand, and a grill that's hot and ready? You make our Overstuffed Grilled Veggie Hoagie! Tender and caramelized veggies are the star in this zingy sandwich recipe.

What You'll Need:
1/2 cup plus 1 tablespoon olive oil, divided
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 eggplant, cut into 1/2-inch-thick slices
2 portobello mushroom caps
1 red bell pepper, seeded and quartered
1 red onion, cut into 3/4-inch-thick slices
1/2 (16-ounce) jar Italian mix giardiniera, drained and chopped
1/2 cup pitted green olives, chopped
6 slices provolone cheese (6 ounces)
1 (16-ounce) French bread, cut in half lengthwise

What To Do:
  1. Preheat grill to medium-high heat.
  2. In a small bowl, mix 1/2 cup olive oil, garlic powder, salt, and pepper. Lightly brush vegetables with oil mixture.
  3. Place vegetables on grill and cook 6 to 8 minutes, or until tender, turning them over once during grilling. Once grilling is complete, slice mushrooms.
  4. Layer bottom half of bread with eggplant, mushroom slices, red bell pepper, onion, giardiniera vegetables, and olives. Drizzle with remaining oil and place cheese on top. Cover with bread top, press down, and slice into quarters.

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