Test Kitchen spacer Mr. Food Test Kitchen

Five Napkin Burgers
Five Napkin Burgers

Five Napkin Burgers - Thursday, July 28, 2016

Serves: 6 servings

Roll up your sleeves and get those napkins ready, 'cause these deliciously juicy burgers are sure to leave a mess. Once you sink your teeth into our inside-out take on a cheeseburger you'll understand why we call these our Five Napkin Burgers. So what are you waiting for? Let's get messy!

What You'll Need:
2 pounds ground chuck
1 cup (4 ounces) diced Cheddar cheese
1/4 cup real bacon bits
2 teaspoons Worcestershire sauce
1/4 cup water
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
6 hamburger buns, split




What To Do:
  1. In a large bowl, combine ground chuck, cheese, bacon bits, Worcestershire sauce, water, garlic powder, salt, and pepper; mix just until combined, then shape mixture into 6 equal-sized patties. Place an indentation in center of each burger with your thumb.  
  2. Heat a large skillet or grill pan over medium-high heat and cook patties 4 to 5 minutes per side, or cook on a pre-heated grill, until no pink remains and juices run clear. Place in buns and serve.

For more Mr. Food Test Kitchen Beef recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
BLT Macaroni Salad
BLT Macaroni Salad

BLT Macaroni Salad - Wednesday, July 27, 2016

Serves: 12 servings

Okay, so you won't find any lettuce in this BLT Macaroni Salad, but we have put in extra-green and flavorful baby spinach. We think it gives this macaroni salad recipe a tasty new twist! Serve it to your gang and see how much they'll love it!

What You'll Need:
1 pound elbow macaroni
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
8 slices bacon, cooked and crumbled
1 cup cherry tomatoes, cut in half
1 1/2 cups coarsely chopped baby spinach





What To Do:
  1. Cook macaroni according to package directions. Drain and let cool.
  2. In a large bowl, combine mayonnaise, garlic, salt, and pepper. Add pasta and remaining ingredients; mix well, cover, and refrigerate until ready to serve.

For more Mr. Food Test Kitchen Pasta recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Tuscan Pork Chops
Tuscan Pork Chops

Tuscan Pork Chops - Tuesday, July 26, 2016

Serves: 4 servings

Betcha didn't think a dish as fancy looking as this one could be made in under 20 minutes! Well, it's true. Our Tuscan Pork Chops come together in no time at all, and are made with easy ingredients. Talk about a weeknight dinner winner!

What You'll Need:
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
4 boneless pork chops
1 tablespoon olive oil
3 to 4 cloves garlic, minced
1/2 cup chicken broth
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
4 plum tomatoes, seeded and diced
2 tablespoons capers
What To Do:
  1. In a shallow dish, combine flour, salt, and pepper; coat pork chops evenly on both sides with flour mixture.  
  2. In a large skillet over medium-high heat, heat oil until hot. Add chops and cook 2 to 3 minutes on each side, or until golden brown. Remove chops from skillet.  
  3. Add garlic to skillet and saute 1 minute. Add broth, vinegar, brown sugar, tomatoes, and capers; mix well.  
  4. Return chops to skillet; bring sauce to a boil. Reduce heat to low and simmer 4 to 5 minutes, or until chops are no longer pink in center. Serve sauce over chops.

For more Mr. Food Test Kitchen Pork recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Crispy Green Bean Fries
Crispy Green Bean Fries

Crispy Green Bean Fries - Monday, July 25, 2016

Serves: 6 servings

If you're a lover of crispy-crunchy snacks, then you're really going to enjoy this recipe for Crispy Green Bean Fries. Lightly-breaded green beans are baked until they're perfectly crispy, so you can enjoy healthier and yummier snacking.

What You'll Need:
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
1 1/2 pounds fresh green beans, trimmed
Cooking spray
What To Do:
  1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
  2. In a shallow dish, combine bread crumbs, Parmesan cheese, garlic powder, salt, and cayenne pepper; mix well. In another shallow dish, whisk eggs.
  3. Coat each green bean in egg, then coat completely in bread crumb mixture. Place in a single layer on baking sheet and spray with cooking spray.
  4. Bake 12 to 15 minutes, or until golden brown and crispy. Serve immediately.

For more Mr. Food Test Kitchen Vegetable recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Philly Cheese Steak Sandwiches
Philly Cheese Steak Sandwiches

Philly Cheese Steak Sandwiches - Friday, July 22, 2016

Serves: 4 servings

This recipe for Philly Cheese Steak Sandwiches is the closest authentic version you can get without taking a trip to the City of Brotherly Love! This traditional Philly Cheese Steak recipe is melt-in-your mouth delicious and takes just 10 minutes to make.

What You'll Need:
2 tablespoons vegetable oil
2 onions, thinly sliced
1 1/4 pounds beef top round, thinly sliced (see Note)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 hoagie rolls, split
1 cup Cheez Whiz, melted
What To Do:
  1. In a large skillet over medium-high heat, heat oil until hot. Add onions, and saute 6 to 8 minutes, or until onions are tender. Transfer to a bowl and set aside.  
  2. Add beef to skillet and sprinkle with salt and black pepper; saute 3 to 5 minutes, or until no pink remains in beef. Transfer to a cutting board and cut steak into very thin strips, almost shaved.   
  3. Place steak on hoagie rolls, top with onions and drizzle with melted cheese, serve immediately.

 

For more Mr. Food Test Kitchen Sandwich recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Poolside Party Fluff
Poolside Party Fluff

Poolside Party Fluff - Thursday, July 21, 2016

Serves: 8 servings

Okay, you've got your towel, your sunscreen, and your flip flops, but did you remember to bring along a sweet treat? Our Poolside Party Fluff is just what you need when you're laying by the pool and dreaming of a tropical paradise.

What You'll Need:
1 (3.4-ounce) package instant coconut cream pudding and pie filling mix
1 (15-ounce) can fruit cocktail in juice, undrained
1 (8-ounce) can crushed pineapple, drained
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
2 cups miniature marshmallows
1 cup sweetened shredded coconut
1/2 cup chopped almonds
What To Do:
  1. In a large bowl, combine pudding mix, fruit cocktail with juice, pineapple, and vanilla; mix well.
  2. Fold in remaining ingredients. Serve or chill until ready to serve.

For more Mr. Food Test Kitchen Miscellaneous Dessert recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Two Step BBQ Chicken
Two Step BBQ Chicken

Two-Step BBQ Chicken - Wednesday, July 20, 2016

Serves: 4 servings

This easy Two-Step BBQ Chicken goes easily from our oven to our grill for a smoky flavored, moist and juicy way to have perfectly cooked barbecued chicken from the inside-out.

What You'll Need:
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup barbecue sauce
1 cup honey
1 chipotle pepper in sauce, finely chopped







What To Do:
  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray.  
  2. Place chicken on baking sheet and sprinkle evenly with salt and black pepper on both sides.  
  3. Cook 45 to 55 minutes, or until no pink remains.  
  4. Preheat grill to medium heat. In a medium bowl, combine remaining ingredients; mix well. Brush chicken with barbecue sauce mixture and grill 5 minutes. Turn chicken, brush again with sauce, and grill 5 additional minutes, or until chicken is crispy and sauce is caramelized.

For more Mr. Food Test Kitchen Chicken recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Peach Pound Cake
Peach Pound Cake

Peach Pound Cake - Tuesday, July 19, 2016

Serves: 16 servings

Who can turn down pound cake? And with peaches?! There's enough Peach Pound Cake here to make the whole gang cheer, 'cause you make this one in a Bundt pan.

What You'll Need:
1 cup (2 sticks) butter, softened
3 cups granulated sugar
6 eggs at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups peeled and chopped peaches (4 to 5 peaches)
Confectioners' sugar for sprinkling
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray; lightly sprinkle with flour.  
  2. In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs and vanilla; beat well.   
  3. In another large bowl, combine flour, baking soda, and salt. Stir flour mixture into egg mixture. Add sour cream and beat on low until mixture is smooth. Gently fold in peaches. Pour batter evenly into Bundt pan.  
  4. Bake 70 to 75 minutes, or until a toothpick inserted in center comes out clean. Let cool about 20 minutes, then invert onto serving plate. Let cool completely. Sprinkle with confectioners' sugar before serving.  

For more Mr. Food Test Kitchen Cake recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Cauliflower Fried Rice
Cauliflower Fried Rice

Cauliflower Fried Rice - Monday, July 18, 2016

Serves: 6 servings

Our Cauliflower Fried Rice recipe is an even healthier alternative to your favorite takeout-style fried rice. This low-carb side dish is loaded with all the same great flavors you love. In fact, we bet your gang won't even be able to tell the difference!

What You'll Need:
1 head cauliflower, cut into florets
2 tablespoons sesame oil
1 cup frozen peas and carrots, thawed
1 tablespoon low sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons chopped scallions
What To Do:
  1. Place cauliflower in a food processor and pulse until it's in small pieces and looks like rice.
  2. In a large skillet over medium heat, heat oil until hot; add cauliflower, peas and carrots and cook for 5 minutes. Add soy sauce, garlic powder and pepper, mix well.
  3. Cook 5 to 7 minutes, or until cauliflower is tender. Stir in scallions and serve.

For more Mr. Food Test Kitchen Vegetable recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Pound Cake S'mores
Pound Cake S'mores

Pound Cake S'mores - Friday, July 15, 2016

Serves: 6 servings

We put a delicious twist on a camping favorite with our recipe for Pound Cake S'mores. It's an easy and summer-perfect way to take your s'mores to a whole new level. Now, all you've gotta do is work on making some brand new campfire memories.

What You'll Need:
1 (16-ounce) pound cake
4 tablespoons butter, melted
2 (1.55-ounce) chocolate candy bars
1/2 cup mini marshmallows
What To Do:
  1. Slice pound cake into 1/2-inch slices. 
  2. Preheat grill to medium heat. Brush top side of cake slices with butter and place on grill, butter side down. Brush the other side and grill 4 to 5 minutes on each side, or until cake is heated through and golden. Remove from grill.
  3. Top half the cake slices evenly with chocolate candy and marshmallows. Place remaining cake slices on top of marshmallows. Press down lightly and serve warm. 

For more Mr. Food Test Kitchen Miscellaneous Dessert recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter