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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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Barbecued Short Ribs
Barbecued Short Ribs

Barbecued Short Ribs - Friday, July 18, 2014

Serves: 3 servings

Our Barbecued Short Ribs are the definition of meaty, tender, and flavorful. They're cooked in a fantastic sauce blend of spices, which then gets spooned over at the end, so ya don't miss a single drop of flavor!

What You'll Need:
1 tablespoon vegetable oil
4 pounds beef short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) can tomato sauce
3/4 cup tomato juice
1 small onion, chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves


What To Do:
  1. In a soup pot over medium-high heat, heat oil. Sprinkle ribs evenly with salt and pepper and brown 5 to 7 minutes.  
  2. Add remaining ingredients and bring to a boil; cover, reduce heat to low, and cook 1-1/2 hours, or until beef is fork-tender.  
  3. Skim fat from sauce; serve ribs with sauce spooned over them.

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Deep Dish Blueberry Pie
Deep Dish Blueberry Pie

Deep Dish Blueberry Pie - Thursday, July 17, 2014

Serves: 8 servings

There's nothing better than digging your fork into a pie and realizing that you've still got more to dig into! Our Deep Dish Blueberry Pie is a blueberry-lovers dream. Not only is it an easy blueberry pie recipe, but it's LOADED with fresh blueberries (and one very special secret ingredient!).

What You'll Need:
1 1/4 cup sugar
1/3 cup quick-cooking tapioca
6 cups fresh blueberries
Juice of 1 orange
1 (15-ounce) package rolled refrigerated pie crusts (2 crusts)
1 egg mixed with 1 tablespoon milk







What To Do:
  1. Preheat oven to 375 degrees F. In a large bowl, toss together sugar, tapioca, blueberries, and orange juice.  
  2. Unroll 1 pie crust on a well-floured surface. Fit over bottom of a 9-inch deep-dish pie plate. Spoon blueberry filling into crust and place second pie crust on top of filling. Pinch edges together to form a tight seal and decorative trim. With a knife, cut 5 or 6 small slits into crust. Brush pie with egg and milk wash.  
  3. Place pie on a baking sheet and bake 45 to 50 minutes, or until blueberry filling is bubbly and the crust is golden. Let cool before serving.

 

 

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Sweet Tea Fried Chicken
Sweet Tea Fried Chicken

Sweet Tea Fried Chicken - Wednesday, July 16, 2014

Serves: 4 servings

When Lee Brian Schrager shared his recipe for Sweet Tea Fried Chicken we couldn't wait to get a taste! Just one bite of a crispy drumstick and everyone agreed... this chicken sure is flavorful!

What You'll Need:
MARINADE (BRINE)
1 quart very strong brewed tea (we used Lipton)
1 cup sugar
1/2 cup kosher salt
1 lemon, zested and quartered
1 quart ice water
8 chicken legs and thighs (bone-in and skin-on)
COATING
4 cups all-purpose flour, divided
2 cups masa harina (corn meal flour)
2 tablespoons Old Bay seasoning
1 tablespoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
1/2 cup buttermilk
Vegetable oil for frying
What To Do:
  1. In a large saucepan over medium-high heat, combine the tea, sugar, 1/2 cup kosher salt, lemon quarters, and zest. Simmer mixture about 5 minutes, or until salt and sugar dissolve. Remove from heat, add the ice water, allow marinade to cool, then add chicken. Refrigerate overnight or up to 48 hours, then drain chicken and pat dry.
  2. In a large bowl, combine 2 cups of the flour with the masa harina, Old Bay seasoning, chili powder, 1 teaspoon kosher salt, and pepper. In another large bowl, beat eggs with buttermilk. Place remaining flour in third bowl.
  3. Roll chicken in plain flour, then buttermilk mixture, then seasoned flour mixture. Arrange chicken pieces in a single layer on a plate or baking sheet. Set aside at room temperature 30 minutes.
  4. Fill a large pot halfway with oil and heat to 300 degrees F. Working in batches, add chicken and cook 22 to 24 minutes, or until golden and juices run clear. Drain chicken on wire rack and let rest at least 10 minutes. Serve immediately or at room temperature.

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All in One Breakfast
All in One Breakfast

All In One Breakfast - Tuesday, July 15, 2014

Serves: 4 servings

Getting a great start on your morning is as easy as making our All In One Breakfast! We've loaded this dish with potatoes, veggies, and eggs, and nestled them together in a creamy, buttery blanket that we like to sprinkle some cheese over. So, breakfast anyone?

What You'll Need:
4 tablespoons butter
3/4 cup chopped onions
1/2 cup chopped red or green bell pepper
2 boiled or baked potatoes, peeled and sliced
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese (optional)
What To Do:
  1. In a large skillet over medium heat, melt butter. Add onions and peppers and saute about 5 minutes, or until onions are softened. Add potatoes and saute about 10 minutes, or until mixture starts to brown.  
  2. Meanwhile, in a medium bowl, beat eggs with milk, salt, and pepper. Pour egg mixture into skillet and sprinkle with Parmesan cheese, if desired. Stir gently 8 to 10 minutes, or until eggs are set but not dry. Serve immediately.

 

 

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Home-Style Baked Beans
Home-Style Baked Beans

Home-Style Baked Beans - Monday, July 14, 2014

Serves: 10 servings

While they're good anytime of the year, we love making our Home-Style Baked Beans during the warmer months, when we're doing our outdoor grilling. That's because these uniquely sweetened beans go on the grill, right next to your fall-off-the-bone ribs!

What You'll Need:
6 slices bacon, cooked crisp and crumbled
2 (28-ounce) cans baked beans
1 cup pineapple tidbits, drained
1/2 cup finely chopped onion
1 1/2 cup ketchup
1/4 cup molasses
3 tablespoons prepared yellow mustard
1/4 cup light brown sugar





What To Do:
  1. Preheat grill to medium heat.
  2. In a 9- x 13-inch disposable aluminum pan, combine all ingredients; mix well and cover tightly with aluminum foil.
  3. Place pan on grill and cook 20 to 25 minutes, or until beans are bubbly and heated through, stirring occasionally.

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Summer Stuffed Peppers
Summer Stuffed Peppers

Summer Stuffed Peppers - Friday, July 11, 2014

Serves: 6 servings

One of summer's most popular vegetables is the star in our recipe for Summer Stuffed Peppers. We stuff these fresh and colorful beauties with a saucy meat mixture to make 'em the perfect, flavor-packed summer dish!

What You'll Need:
1 (29-ounce) can tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 cup uncooked instant rice
1 small onion, chopped
6 bell peppers, washed, tops removed, and seeded




What To Do:
  1. In a medium bowl, combine tomato sauce, water, garlic powder, salt, and pepper; mix well. Remove 1 cup of mixture to a large bowl and add to it ground beef, rice, and onion; mix well.
  2. Stuff each bell pepper with an equal amount of the meat mixture. Place 2 cups tomato sauce in soup pot and place peppers upright in sauce. Spoon remaining sauce over peppers.
  3. Cover and cook over low heat 55 to 60 minutes, or until no pink remains in the beef and rice is tender.

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