Tag Archives: Mr. Food

Mr. Food: Halftime Bacon Cheese Dip

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Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip.  Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown.

What You’ll Need

  • 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 1/2 cups shredded Swiss cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup cubed mozzarella cheese
  • 1/2 cup crumbled crispy cooked bacon
  • 3 scallions, sliced
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons beer
  • 1 teaspoon garlic powder

What to Do

  1. Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
  2. In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
  3. Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.

Serving Suggestion!

  • You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Fall-off-the-Bone Short Ribs

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These tender Fall-off-the-Bone Short Ribs get their flavor from our secret ingredient, and it’s sure to surprise you! It adds a ton of flavor that we know you’re gonna love. Wanna know what it is? A crumbled slice of Pumpernickle bread! This recipe is a hearty, stick-to-your-ribs recipe (no pun intended) that is perfect any time of the year!

What You’ll Need

  • 2 tablespoons vegetable oil
  • 3 1/2 to 4 pounds of beef short ribs
  • 1 (10-3/4-ounce) can of condensed onion soup
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 slice pumpernickel bread, crumbled

What to Do

  1. In a soup pot over medium-high heat, heat oil until hot. Brown short ribs 6 to 8 minutes; drain.
  2. Add remaining ingredients except for bread and bring to a boil. Reduce heat to medium-low, cover, and cook 1-1/2 to 2 hours, or until ribs are fork-tender, stirring occasionally.
  3. Stir in crumbled pumpernickel and serve.

Test Kitchen Tip

  • If you’re wondering, “Hmm, what do pumpernickel bread crumbs add to this?” Well, you’ll be pleasantly surprised to know, they add a rich nutty flavor that takes this recipe to the next level!

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Mom’s Chicken Soup.

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Need a little comfort that only “Mom” can provide? Well, you’re sure to feel and taste lots of TLC in each spoonful of our Test Kitchen’s classic soothing Mom’s Chicken Soup.

What You’ll Need

  • 1 (3- to 4-pound) chicken, cut into quarters
  • 4 quarts water
  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 2 onions, cut into chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chicken base or bouillon cubes to taste, optional (see Notes)

What to Do

 

  1. Rinse chicken under cold running water. In a soup pot over medium-high heat, combine all ingredients except the chicken base; bring to a boil.
  2. Reduce heat to low and simmer for about 1-1/2 hours, or until chicken falls off bones. Cool slightly, then separate the chicken from bones, discarding bones. Return chicken pieces to soup. Add chicken base, if desired, and stir until completely dissolved.

Notes

  • If you decide to intensify the flavor of your soup with chicken base, begin with 1 or 2 tablespoons. If you are using chicken bouillon cubes, you can use 2 to 3.
  • If you would like to make this soup a bit heartier, add some cooked egg noodles and no one will leave the table hungry.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Last-Minute Herb Rolls

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Is your Thanksgiving table looking a little sparse? Oh no, you forgot the bread! Don’t worry, our Last-Minute Herb Rolls will save the day. These buttery, seasoned rolls come together fast and are going to taste just like baked-from-scratch dinner rolls. A few quick shortcuts are all you need to help make this Thanksgiving the most memorable one yet.

What You’ll Need

  • 1 (16.3-ounce) package refrigerated buttermilk biscuits (8 biscuits), each cut into eighths
  • 1 (10.2-ounce) package refrigerated buttermilk biscuits (5 biscuits), each cut into eighths
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon dried thyme leaf
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat 12 muffin tin cups with cooking spray.
  2. Place cut-up biscuits in a large bowl and add remaining ingredients except butter. Toss until biscuit pieces are evenly coated. Add melted butter and toss again. Place biscuit pieces evenly in muffin tin cups.
  3. Bake 18 to 20 minutes or until golden brown. Let cool 10 minutes then remove from muffin tin. Serve warm.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Mashed Potato Casserole

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Mashed potatoes always offer stick-to-your-ribs comfort, and our Mashed Potato Casserole is a new twist on a family favorite side dish recipe. This potato casserole is extra-rich and creamy thanks to the addition of cream cheese. Your spuds will never be duds if you make ’em this way!

This creamy and tasty mashed potato casserole recipe is ideal for a simple appetizer. Make it with a pork roast or bring it to your next potluck.

What You’ll Need

  • 4 pounds potatoes, peeled and cut into chunks
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons finely chopped onion
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup French-fried onions

What to Do

  1. Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
  2. Place potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce heat to medium and cook 15 to 20 minutes or until fork-tender; drain.
  3. In a large bowl, with an electric mixer on medium speed, beat potatoes and cream cheese until smooth. Add onion, eggs, flour, salt, and pepper, and continue to beat until well blended. Spoon into casserole dish.
  4. Bake 30 minutes, sprinkle with French-fried onions, and cook 5 to 10 more minutes or until heated through and golden.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Four-Layer Pecan Pie

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Our Four-Layer Pecan Pie recipe is layered with creamy filling, crunchy pecans, and a flaky refrigerated pie crust that truly make this a delectable dessert. Top it with a scoop of your favorite ice cream and a drizzle of maple syrup for a dessert you’ll want to eat over and over again.

What You’ll Need

  • 1 refrigerated rolled pie crust (from a 15-ounce package)
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 4 eggs, divided
  • 1 cup corn syrup
  • 1 1/4 cups chopped pecans

What to Do

  1. Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
  2. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
  3. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
  4. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
  5. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Mr. Food Test Kitchen Tip

  • If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
  • If you like, you can top each slice with a scoop of vanilla ice cream and a drizzle of maple syrup.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Old World Slow Cooker Stuffing

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One way to save oven space during the holidays is to use your slow cooker, which is why we came up with this tasty recipe for Old World Slow Cooker Stuffing. This homemade stuffing is simple to put together and features an old-fashioned taste that’s always welcome during the holidays (or any day for that matter!). Give this vegetable-packed stuffing a try this holiday season!

What You’ll Need

  • 4 cups cubed herb-seasoned stuffing
  • 4 cups crushed herb-seasoned stuffing
  • 2 carrots, peeled and finely diced
  • 2 cups sliced mushrooms
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1 1/2 sticks butter, melted
  • 3 cups hot chicken broth

What to Do

  1. In a large bowl, combine all ingredients; toss gently to mix. Place in a 5-quart or larger slow cooker.
  2. Cook on low 3 to 3-1/2 hours or until heated through and edges are crispy.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Butter-Basted Herbed Turkey

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Let’s talk about a classic way to prepare your turkey that is buttery-good! Our easy turkey recipe is the perfect way to make Thanksgiving very special and super tasty; the expertly blended spices and the extra attention we give to everyone’s favorite bird mean that the Thanksgiving flavors are sure to be gobble-it-up-good! You might want to sneak a few bites in the kitchen; once this turkey hits the table, it won’t last long.

What You’ll Need

  • 1 (12- to 15-pound) turkey
  • 2 sticks butter, softened
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, peeled and quartered
  • 2 celery stalks, cut in quarters

What to Do

  1. Preheat oven to 350 degrees F. Remove giblets and neck from turkey; reserve for later use. Rinse turkey with cold water, pat dry, and place in a roasting pan breast side up.
  2. In a medium bowl, combine butter, parsley, poultry seasoning, paprika, garlic, salt, and pepper; mix well. Rub half the mixture over the outside of the turkey. Reserve the remaining herbed butter mixture for basting. Place onion and celery in the cavity of the turkey. If you would like, now would be the perfect time to tie the legs together with kitchen twine.
  3. Cover turkey with foil and roast 1-1/2 hours. Remove foil and brush with remaining herbed butter. Continue to cook uncovered 1-1/2 to 2 more hours, or until the thermometer reaches 180 degrees in the thickest part of the thigh, basting with herbed butter every 30 minutes. (Make sure you do not baste the last 30 minutes or so to prevent any cross-contamination).
  4. Remove turkey from pan and place on a cutting board to rest 15 minutes before carving.

Mr. Food Test Kitchen Tips!

  • To prevent cross-contamination, be sure not to baste the turkey with herbed butter during the last 30 minutes of cooking.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Lemon-Garlic Green Beans

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These fresh-tasting green beans are easy enough for a weeknight, but special enough to serve during the holidays. You just can’t beat the bright flavor combo of lemon and garlic. Plus, we love how these Lemon-Garlic Green Beans take just about 15 minutes to make! Quick, easy, and delicious – it doesn’t get any better than that.

What You’ll Need

  • 1 1/2 pounds fresh green beans, ends trimmed
  • 3 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Place green beans in a soup pot and cover with water. Bring to a boil over high heat, and boil 6 to 8 minutes or until crisp-tender; drain well.
  2. In the same pot over medium heat, melt butter. Stir in remaining ingredients including green beans and heat 5 minutes or until heated through.

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Mr. Food: Easy Holiday Side Dishes

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With all the holiday gatherings that will be taking place between now and the end of the year, there’s a lot of pressure on us to make sure everything is just right. So to help you out, let us share a handful of ideas that start with a few refrigerated and frozen shortcuts that’ll make any holiday get-together stress free.

Test Kitchen Tips

  • Easy-Peasy Mashed Potatoes: For quick & easy mashed potatoes, mix a bit of butter and sour cream with a container of refrigerated mashed potatoes. (You may want to microwave them for 20 seconds or so, so they mix easier.) Place them in a casserole dish (This way your family will think you made them from scratch!) and sprinkle with some shredded cheddar cheese before baking them off. Garnish with sliced scallions.
  • Pecan-Crusted Sweet Potato Casserole: Refrigerated, store-bought mashed sweet potatoes are good, but if you want to make them extra-special, try topping them with a pecan streusel. Just mix together 1 cup chopped pecans, 1 cup packed light brown sugar, 1/3 cup all-purpose flour, and 1/2 stick softened butter until crumbly. Place sweet potatoes in a casserole dish and sprinkle on the pecan streusel before baking. (If you have extra topping left over, keep it in the fridge in a resealable plastic bag for up to a few weeks and make another batch, as these are that good.)
  • Country-Style Sausage Stuffing: If you’re looking for an easy way to jazz up your stuffing, try adding some crumbled refrigerated or frozen sausage (you can even use a plant-based option) along with some frozen diced onions (These are a real time-saver around the holidays!).If you’re feeling extra fancy, toss in a few frozen cranberries for a burst of color.
  • Roasted Harvest Veggies: Want to make roasted veggies but don’t have time to prep them? Toss some frozen Brussels sprouts and frozen butternut squash with some olive oil and your favorite seasonings, and just pop them in your air fryer. (This will not only save you time, but oven space, too!) And since everything is better with bacon, feel free to sprinkle on some chopped cooked bacon right before serving.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.