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Mississippi Mud Pie
Mississippi Mud Pie

Mississippi Mud Pie - Tuesday, October 21, 2014

Serves: 8 servings

This Mississippi Mud Pie is so gooey, rich, and fudgy, we understand why David Venable said, "Dessert just doesn't get any better!" One slice into this brownie in a pie plate, and we bet you'll feel the same!

What You'll Need:
4 ounces 60% bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
7 tablespoons unsalted butter
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
3/4 cup milk chocolate morsels
1 premade chocolate cookie pie crust (unbaked)
Whipped cream, chocolate shavings, and mini semisweet chocolate chips for garnish


What To Do:
  1. Preheat oven to 350 degrees F.
  2. In the top of a double boiler over simmering water, melt together the bittersweet chocolate, unsweetened chocolate, and butter. Remove pan from heat.
  3. Place sugar in a bowl and using a spatula, add the melted chocolate mixture and mix well. Mix in the eggs, one at a time, making sure each egg is well combined before adding the next one. Stir in the vanilla and salt. Gradually mix in the flour, a little at a time, until well combined. Fold in the milk chocolate morsels. Pour filling into crust.
  4. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Let pie cool completely on a wire rack. Garnish with whipped cream, chocolate shavings, and mini chocolate chips.

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Amish Sausage Balls
Amish Sausage Balls

Amish Sausage Balls - Monday, October 20, 2014

Yields: 26 servings

This Pennsylvania Dutch recipe for Amish Sausage Balls is so versatile! Whether as a crowd-pleasing appetizer or as a robust main dish, the Amish country flavors come through as loud and clear as the sound of a horse and buggy on a country road.

What You'll Need:
1 pound Italian sausage, casing removed
1/2 cup plain bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
2 teaspoons vegetable oil
1 1/2 cup ketchup
1/4 cup white vinegar
2 tablespoons soy sauce
1/2 cup light brown sugar




What To Do:
  1. In a large bowl, combine sausage, bread crumbs, onion, and egg; mix well then form into 1/2-inch balls.  
  2. In a large skillet over medium-high heat, heat oil; brown sausage balls 5 minutes, stirring occasionally.  
  3. Meanwhile, in a medium bowl, combine remaining ingredients; mix well. Pour over sausage balls, cover, reduce heat to low, and simmer 20 to 25 minutes, or until no longer pink in center. Serve immediately. 

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Double Stuffed Potatoes
Double Stuffed Potatoes

Double Stuffed Potatoes - Friday, October 17, 2014

Serves: 6 servings

Calling all potato lovers! Our Double Stuffed Potatoes combine two of your favorite ways of eating this versatile veggie baked and mashed. We fill 'em up with some extra goodies for a side dish that is company-fancy, everyday easy, and taste-buds approved!

What You'll Need:
6 russet potatoes
1/4 cup sour cream
3 tablespoons butter
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling






What To Do:
  1. Preheat oven to 400 degrees F. Scrub potatoes, then pierce each several times with a fork.  
  2. Bake 55 minutes, or until tender; let cool slightly.  
  3. Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and black pepper; beat with an electric mixer until smooth. Spoon mixture into potato shells and lightly sprinkle with paprika.  
  4.  Bake 30 minutes, or until potatoes begin to brown on top.

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Very Ritzy Italian Chicken
Very Ritzy Italian Chicken

Very Ritzy Italian Chicken - Thursday, October 16, 2014

Serves: 4 servings

When we've got company over, we like to impress them by serving up a meal that looks like we pulled out all the stops. Our Very Ritzy Italian Chicken is dressed up with a creamy sauce before being served atop a bed of spinach fettuccine, making it a fancy looking dish that's actually very easy!

What You'll Need:
3/4 cup seasoned bread crumbs
1 egg
3 tablespoons olive oil
4 boneless, skinless chicken breast halves
4 slices mozzarella cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped roasted red pepper
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) package spinach fettuccine, cooked according to package directions

What To Do:
  1. In a shallow dish, place bread crumbs. In another shallow dish, beat egg.
  2. In a large skillet over medium heat, heat oil until hot. Dip chicken into egg, then into bread crumbs, coating completely. Saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Top each chicken breast with a slice of cheese and continue to cook 1 to 2 minutes, or until cheese is melted.
  3. Meanwhile, in a saucepan, mix together heavy cream, Parmesan cheese, red pepper, parsley, salt, and pepper. Cook over medium heat until mixture is hot and thickened. Serve chicken and sauce over warm fettuccine.

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Meatball Cacciatore
Meatball Cacciatore

Meatball Cacciatore - Wednesday, October 15, 2014

Serves: 4 servings

Treat your family to an Italian-style dinner with this easy recipe for Meatball Cacciatore. MaryAnn, who sent us this recipe from Florida, uses frozen meatballs to cut prep and cooking time in half, so her family can get to eating this flavorful dish even faster!

What You'll Need:
1 (14-ounce) package frozen pepper and onion blend
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup water
1 (14-ounce) package frozen meatballs
1 (2.25-ounce) can sliced black olives, drained
1 (4-ounce) can mushrooms stems and pieces, drained
1 (24-ounce) jar spaghetti sauce










What To Do:
  1. In a large skillet over medium heat, combine pepper and onion blend, garlic, black pepper, and water; cover and cook 8 to 10 minutes, or until onions are translucent. Add frozen meatballs and cook, covered, 5 to 8 minutes, or until heated through.
  2. Reduce heat to medium-low and add olives, mushrooms, and sauce; stir mixture and cook, covered, 10 more minutes, or until heated through.

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Texas
Texas

Texas "TNT" Dip - Tuesday, October 14, 2014

Makes: 8 servings

Thanks to a viewer in Texas, we were able to bring Texas TNT Dip to tables across the globe. She promised us it would be dynamite and, oh boy, she sure was right!

What You'll Need:
1 1/2 pound ground beef
1 (10-3/4-ounce) can cream of mushroom soup
1/4 cup (1/2 stick) butter
2 pounds pasteurized processed cheese, cut into cubes (like Velveeta)
1 cup salsa
2 tablespoons chili powder
What To Do:
  1. In a soup pot over medium heat, cook ground beef about 8 minutes, or until browned; drain liquid.  
  2. Add remaining ingredients, reduce heat to low, and continue to cook until cheese is melted and mixture is warmed through, stirring occasionally.

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Cassata Cake
Cassata Cake

Cassata Cake - Monday, October 13, 2014

Serves: 12 servings

End your Italian feast on a sweet note with our Cassata Cake! The best part? Our cassata cake recipe uses a convenient shortcut, which means you get to enjoy a slice of this delicious Italian specialty in no time!

What You'll Need:
1 (18-1/4-ounce) package yellow cake mix, batter prepared according to the package directions
1 (15-ounce) container ricotta cheese
1 cup miniature semisweet chocolate chips
1/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons dark rum
1/4 cup water
1 cup (1/2 pint) heavy cream
2 tablespoons confectioners' sugar
1 cup sliced almonds, toasted (see Note)
What To Do:
  1. Bake cake batter according to package directions for two 9-inch round layers; let cool 10 minutes, then remove from pans to a wire rack to finish cooling.  
  2. Meanwhile, in a medium bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill until ready to use.  
  3. In a small bowl, combine rum, water, and remaining granulated sugar; mix well. Drizzle half of the mixture over each cake layer until liquid is completely absorbed. Place one cake layer on a serving platter, cover with ricotta cheese mixture and top with second cake layer.  
  4. In a medium bowl with an electric mixer on high speed, beat heavy cream and confectioners' sugar 5 to 6 minutes, or until stiff peaks form. Frost top and sides of cake with whipped cream then sprinkle with toasted almonds.   
  5. Cover loosely and chill at least 2 hours before serving.

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Egg and Cheese Biscuit Bake
Egg and Cheese Biscuit Bake

Egg and Cheese Biscuit Bake - Friday, October 10, 2014

Serves: 8 servings

Rouse up the gang with a breakfast that's worth waking up for! Our Egg and Cheese Biscuit Bake has layers of fluffy egg, covered with a freshly baked, cheesy biscuit topping that'll get them to rise 'n' shine in no time!

What You'll Need:
1 (17.3-ounce) package refrigerated buttermilk biscuits (8 biscuits)
10 eggs
1/4 cup milk
2 scallions, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup (5 ounces) shredded Cheddar cheese, divided
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.  
  2. Slice each biscuit into 6 pieces.  
  3. In a large bowl, whisk together the eggs, milk, scallions, salt, and pepper until well mixed. Stir 3/4 cup of cheese into egg mixture. Add biscuit pieces and toss to coat evenly. Pour mixture into prepared casserole dish.  
  4. Bake 45 minutes, or until center is set. Sprinkle remaining Cheddar cheese over top and continue to bake just until cheese is melted.

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Italian Cheese Dumplings
Italian Cheese Dumplings

Italian Cheese Dumplings - Thursday, October 9, 2014

Serves: 6 servings

If you're looking to add something new to your Italian menu, then you've gotta make our Italian Cheese Dumplings. This extra cheesy and super easy Italian recipe is a jaw-dropper your guests will love!

What You'll Need:
1 (15-ounce) container whole milk ricotta cheese
2 eggs, lightly beaten
1 egg yolk, lightly beaten
3/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup all-purpose flour, plus extra for dusting
1 stick butter
1 tablespoon chopped fresh parsley
2 cloves garlic, minced



What To Do:
  1. In a large bowl, combine ricotta cheese, eggs, egg yolk, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix well. Add 1 cup flour and stir just until combined and mixture forms a ball. (Mixture will be soft.)
  2. Dust baking sheets with flour. Drop a teaspoonful of dough onto baking sheet in an oval shape. Repeat with remaining dough. (You will get approximately 60.) Lightly dust with more flour.
  3. In a large pot of boiling salted water, drop about 15 dough balls. When dough rises to top of water, cook another 4 minutes, or until no longer gummy in center. Using a slotted spoon, remove dumplings to a bowl. Repeat with remaining dough balls until all are cooked.
  4. In a large skillet over medium-high heat, melt butter. Add dumplings, parsley, garlic, and remaining salt and pepper. Cook 5 to 6 minutes or until dumplings start to brown, stirring occasionally. Serve immediately.

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Pepperoni Garlic Bread
Pepperoni Garlic Bread

Pepperoni Garlic Bread - Wednesday, October 8, 2014

Yields: servings

Our freshly made, hot-out-of-the-oven Pepperoni Garlic Bread is the perfect homemade garlic bread to serve with any of your Italian favorites.

What You'll Need:
1 (1-pound) loaf Italian bread, cut in half lengthwise
4 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 plum tomatoes, chopped
1/4 cup pepperoni slices, chopped
1/2 cup thinly sliced scallions
1 1/2 cup (6 ounces) shredded mozzarella cheese
What To Do:
  1. Preheat oven to 450 degrees F. Place bread, cut-side up, on a foil-lined baking sheet; set aside.  
  2. In a small bowl, mix together garlic, olive oil, salt, and pepper. Brush mixture over cut sides of bread, sprinkle with tomatoes, pepperoni, and scallions, then top with cheese.   
  3. Bake in upper half of oven 8 to 10 minutes, or until cheese is melted and edges of bread are browned. Cut into 1-inch pieces and serve.

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