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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.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
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 Caroline Phillips of Cleveland, Tenn.
Prep Time: 15 minutes
Total Time: 50 minutes
1 or 2 crowns of broccoli (discard large stems)
1 large onion chopped
1 14 oz. can of chicken broth
4 cups of water
1/2 teaspoon of garlic powder
1/2 teaspoon "Mrs. Dash Table Blend" (salt free)
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 teaspoon salt
Mix above ingredients and bring to a boil.
Reduce heat to a medium simmer and cook covered for 35 minutes.
Blend together:
3 tablespoons corn starch
1 14-oz. can of fat free evaporated milk
8 oz of Velveeta cheese (cut into small squares to melt better)
Add to soup and return to a medium boil stirring constantly (sticks to pan and lumps if not stirred ) remove from heat.
Ready to serve.
Servings: makes 8 servings (May be frozen)
Comments: I personally developed this soup.
