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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Tim Burleson of Pocatello, Idaho
Prep Time and Total Time: 20 Minutes
1 Pound ground Turkey
1 ounce of Kraft, Catalina salad dressing
A1 Steak sauce
worchestershire sauce
BBQ sauce
Ketchup
1. Brown turkey in a pan and add sauces. What I do, is I take all those condiment bottles I end up with during the week that are about empty. I turn them upside down and let them em drain to the cap. Then when I am ready to create, I dump all those bits into my sauce. The idea is tangy and not ketchupy/tomatoey.
2. When I start my meat, I pop tater tots into the oven as directed. When they are about half way done I turn them and season them with onion powder and garlic podwer, never add salt. When these are done, the Sloppy Tim's are done. Your children will love this and it is also a meal husbands will love because of the steak sauces. I make my sandwiches open face by placing a piece of bread on my plate and pouring my Sloppy Tim's over this; less mess. And better for smaller children because you can do a half slice of bread or a quarter.
Servings: 4
Comments: This is something you can do easily for larger gatherings and church meals.
