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Lonestar Steak and Potatoes
Lonestar Steak and Potatoes

Lone Star Steak and Potatoes - Thursday, October 2, 2014

Serves: 4 servings

Our Lone Star Steak and Potatoes uses a spice blend that adds a real kick of flavor to this all-in-one dinner dish. This is one hearty meal that'll bring all the cowboys and cowgirls to the dinner table!

What You'll Need:
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 teaspoon cayenne pepper (optional)
3 tablespoons olive oil
2 to 3 baking potatoes, washed and cut into 1/2-inch thick slices
1 pound boneless beef top sirloin steak (about 1-inch thick)



What To Do:
  1. Preheat oven to 425 degrees F.
  2. In a small bowl, combine chili powder, cumin, garlic powder, oregano, salt, black pepper, and cayenne pepper, if desired; mix well. In a large bowl, combine olive oil and 2 teaspoons of spice mixture. Add potatoes and toss until evenly coated.
  3. Place potatoes on a baking sheet and bake 20 minutes; turn potatoes over and bake 15 more minutes, or until fork-tender and crispy. Cover with foil and place on bottom rack in oven.
  4. Turn oven to broil. Sprinkle steak on both sides with seasoning mixture. Place on a baking sheet and broil 6 to 7 minutes; turn over and broil 4 to 5 more minutes, or to desired doneness.

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Pink Ribbon Poke Cake
Pink Ribbon Poke Cake

Pink Ribbon Poke Cake - Wednesday, October 1, 2014

Serves: 12 servings

One great way to help raise awareness for a cause is to host a bake sale. Our Pink Ribbon Poke Cake was created for Breast Cancer Awareness month, and features the signature pink color that reminds us all of our fight against breast cancer.

What You'll Need:
1 (16.25-ounce) package white cake mix
1 cup plus 1 teaspoon strawberry dessert topping, divided
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar








What To Do:
  1. Prepare cake mix according to package directions for a 9- x 13-inch baking dish. Bake according to package directions; let cool 10 to 15 minutes.
  2. Using a straw or wooden spoon handle, poke holes randomly into cake. Slowly pour 1 cup strawberry topping into holes, using a spatula to spread excess. Refrigerate 1 hour.
  3. In a medium bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and remaining strawberry topping and beat until well mixed.
  4. Evenly spread frosting onto cake and serve, or refrigerate until ready to serve.

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Utah's Best Funeral Potatoes
Utah's Best Funeral Potatoes

Utah's Best Funeral Potatoes - Tuesday, September 30, 2014

Serves: 8 servings

When you're called upon to comfort someone and need the perfect bring-along dish, we recommend Utah's Best Funeral Potatoes. This hearty, creamy hash brown casserole will surely be appreciated by friends and family. Of course, it's a super side dish for a happy occasion, too.

What You'll Need:
1 stick butter, divided
1/2 cup diced onion
1 (32-ounce) package frozen shredded hash browns, thawed
2 cups shredded sharp Cheddar cheese
1 (10-1/2-ounce) can cream of celery soup
2 cups sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter-flavored crackers




What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a small skillet over medium heat, melt 1/2 stick butter. Add onion and saute 4 to 5 minutes, or until soft.
  3. In a large bowl, combine hash browns, cheese, soup, sour cream, salt, pepper, and onion; mix well. Spoon mixture into prepared baking dish.
  4. In a small microwaveable bowl, melt remaining butter in microwave; stir in cracker crumbs. Sprinkle cracker mixture over potatoes.
  5. Cover baking dish with foil and bake 35 minutes. Remove foil and bake 10 to 15 additional minutes, or until golden brown and heated through.

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After School Pizza Puffs
After School Pizza Puffs

After School Pizza Puffs - Monday, September 29, 2014

Yields: 10 servings

With just a few convenient items from our market refrigerated case, we have the shortcut to some warm and welcoming After School Pizza Puffs. The kids are sure to do their homework with a smile when you serve these up!

What You'll Need:
1 (12-ounce) package refrigerated biscuits (10 biscuits)
1/2 cup pizza sauce, divided
1/3 cup refrigerated cooked crumbled sausage
1/2 cup shredded mozzarella cheese
Grated Parmesan cheese, for sprinkling
Cooking spray







What To Do:
  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.   
  2. Separate biscuit dough into 10 pieces. Make an indentation in the center of each biscuit with your thumb. Spoon a teaspoon of sauce into each indentation. Top evenly with crumbled sausage and mozzarella cheese and sprinkle with Parmesan cheese.  
  3. Pull dough over filling and pinch together firmly so that filling is completely enclosed. Place seam side down on prepared baking sheet. Lightly spray tops with cooking spray and sprinkle with more Parmesan cheese.  
  4. Bake 10 to 12 minutes, or until golden. Serve warm with remaining pizza sauce. 

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Sizzling Shrimp Stir Fry
Sizzling Shrimp Stir Fry

Sizzling Shrimp Stir Fry - Friday, September 26, 2014

Serves: 2 servings

If you like ordering stir fry off the takeout menu, then you're going to love our easy homemade version of Sizzling Shrimp Stir Fry. It's such a cinch to throw together this terrific restaurant-style dish at home you'll never want to order out again!

What You'll Need:
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 red bell pepper, cut into thin strips
1/4 pound snow peas, trimmed
1/4 pound sliced fresh mushrooms
1 pound large shrimp, peeled and deveined
1 tablespoon soy sauce
1/4 teaspoon black pepper
1 teaspoon sesame seeds




What To Do:

1. In a large wok or skillet over high heat, heat oil. Add garlic and saute until tender. 

2. Add red pepper, snow peas, and mushrooms, and stir-fry 2 minutes.

3. Add remaining ingredients and stir-fry 2 to 3 minutes, or until shrimp are pink and vegetables are crisp-tender. Serve immediately. 

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 Millionaire's Pie
 Millionaire's Pie

Millionaire's Pie - Thursday, September 25, 2014

Serves: 6 servings

This pie tastes like a million bucks, which is why we call it Millionaire's Pie! And the pineapple chunks in each slice even look like gold nuggets. A pie that looks as rich as it tastes? We're in!

What You'll Need:



1 (20-ounce) can pineapple chunks, drained and blotted dry on paper towels
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
2 tablespoons fresh lemon juice
2 cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker pie crust
What To Do:
  1. In a large bowl, combine pineapple, pecans, sweetened condensed milk, and lemon juice; mix well. Gently fold in whipped topping.  
  2. Pour mixture into graham cracker crust. Freeze at least 6 hours or overnight.  

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Reuben Macaroni Salad
Reuben Macaroni Salad

Reuben Macaroni Salad - Wednesday, September 24, 2014

Serves: 6 servings

If you're a fan of Reuben sandwiches, then you're going to love our reinvented Reuben Macaroni Salad. We tossed together all of your favorite Reuben ingredients to make this easy pasta salad recipe that's sure to make 'em all say "Mm!"

What You'll Need:
2 cups bowtie macaroni
1/2 pound cooked corned beef, diced
1 cup (4 ounces) shredded Swiss cheese
1 (16-ounce) can sauerkraut, drained
1/2 teaspoon caraway seed
1 cup bottled Russian dressing

What To Do:
  1. In a medium pot of boiling water, cook macaroni until tender; drain and cool.  
  2. In a large bowl, combine corned beef, cheese, sauerkraut, caraway seed, and macaroni. Add Russian dressing and toss thoroughly. Chill until ready to serve.  

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Grilled Cheese & Tomato Soup Bake
Grilled Cheese & Tomato Soup Bake

Grilled Cheese & Tomato Soup Bake - Tuesday, September 23, 2014

Serves: 5 servings

Remember the good ol' days when Mom used to serve up melty grilled cheese with a cup of creamy tomato soup? We sure do, which is why we came up with this irresistible twist Grilled Cheese Tomato Soup Bake!

What You'll Need:
3 tablespoons softened butter
1 (1-pound) French bread, cut into 1/2-inch slices (about 22 slices)
2 1/2 cups shredded Cheddar cheese, divided
1 (10-3/4-ounce) can condensed tomato soup
1/2 cup milk








What To Do:
  1. Preheat oven to 425 degrees F. Lightly spread butter on one side of bread slices and place on baking sheet.
  2. Bake 5 to 7 minutes, turn over, and bake another 5 minutes, or until lightly toasted.
  3. In a 9- x 13-inch baking dish, arrange half the bread slices in a single layer. Sprinkle bread with 1-1/2 cups cheese and top with remaining bread slices.
  4. In a medium bowl, combine tomato soup and milk. Evenly pour over bread.
  5. Bake 20 minutes. Remove from oven, sprinkle with remaining cheese, and continue baking 10 minutes, or until heated through.

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Baked Crispy Chicken
Baked Crispy Chicken

Baked Crispy Chicken - Monday, September 22, 2014

Serves: 3 servings

Just 'cause you're trying to eat healthier doesn't mean you have to cut out fried chicken! Our Baked Crispy Chicken is an oven-fried chicken recipe that delivers the same amount of crispy yumminess as the deep-fried kind, but without all the guilt!

What You'll Need:
1 egg, slightly beaten
5 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 (3- to 4-pound) chicken, cut into 8 pieces
2 tablespoons butter
1 1/2 cup instant mashed potato flakes
What To Do:
  1. In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.  
  2. Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.  
  3. Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven.  
  4.  Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.  
  5.  Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.  

 

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Chocolate Cola Cake
Chocolate Cola Cake

Chocolate Cola Cake - Saturday, September 20, 2014

Serves: 15 servings

Got the baking bug? Cure it with this easy recipe for chocolate cake with a secret ingredient! Okay, we'll let the secret out. It's one of the world's most popular soft drink flavors. Try our Chocolate Cola Cake for guaranteed raves!

What You'll Need:
1 (16.5-ounce) package devil's food cake mix
1 (4-serving-size) package chocolate instant pudding mix
4 eggs
1/2 cup vegetable oil
1 3/4 cup cola, divided (See Notes)
1/2 cup (1 stick) butter
3 tablespoons unsweetened cocoa
1 (16-ounce) package confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans, toasted



What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.  
  2. In a large bowl with an electric mixer on low speed, beat cake mix, pudding mix, eggs, and oil until blended. Gradually add 1-1/4 cups cola. Increase mixer speed to medium and beat 2 minutes; pour batter into prepared baking dish.  
  3. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.  
  4. In a large saucepan, combine butter, cocoa, and remaining cola; cook over medium heat until butter melts, stirring constantly. Do not allow to boil. Remove from heat; stir in confectioners' sugar and vanilla, then the pecans.  
  5. Spread warm frosting over top of warm cake; cool completely on a wire rack.

 

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