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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 Michelle Scott of California
4 tablespoons butter
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 pounds ripe tomatoes, chopped (I use canned more often than not)
2 tablespoons tomato paste
1 teaspoon sugar
3 cups broth (vegetable or chicken)
Salt and pepper, to taste
1 cup heavy cream
1. Melt the butter over low heat in a pot.
2. Add the onion; cook over low heat for 8 to 10 minutes, until soft.
Add the garlic during the last 2 minutes, stirring. Sprinkle with flour
and cook 3 minutes longer, stirring.
3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil,
reduce heat to a simmer and cover; cook over medium-low heat for 30
minutes. Season with salt and pepper. Remove from heat and cool
slightly.
4. Purée the soup in a food processor - I use the hand blender and do
it right in the pot. Stir in the heavy cream.
5. Warm the soup before serving.
