-
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 Kay Greer of Ind.
9-inch unbaked pie shell
Topping
2/3 cup flour
1/3 cup brown sugar
1/3 cup butter or margarine
Filling
2 lb. tart cooking apples
1 tablespoon lemon juice
2 tablespoon flour
3/4 cup sugar
Dash salt
1 teaspoon cinnamon
1. Prepare pie shell: refrigerate until used.
2. Make Topping: Combine flour and sugar in medium bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
3. Preheat oven to 400F.
4. Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice.
5. Combine flour, sugar, salt, and cinnamon, mixing well. Toss lightly with apples.
6. Turn filling into unbaked pie shell, spreading evenly . Cover with topping; bake 40 to 45 minutes, or until apples are tender. Makes 6 to 8 servings.
