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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 Darren Grant of Bossier City, La.
Prep time: 10 min
Total time: 30 min
2 large bars of cream cheese softened
1 half pint size of onion and chive cream cheese or just chive cream cheese (I usually use Philladelphia cream cheeses)
1/2 medium white onion, grated
3 tablespoons Worcestershire sauce
1/3 bottle of Tabasco sauce (small bottle)
1/3 tablespoon of ground red pepper, or to your liking
1/2 cup ketchup.
1/3 cup mayonnaise
shrimp
1. Add the grated onion, worcestshire, tabasco, red peper, ketchup and mayonnaise to the cream cheeses. Mix all of this with a mixer till smooth but a little chunky.
2. Then you add the shrimp and be sure to add these by stirring them in. You can decide on the amount of shrimp to add but make sure they are fully cooked and completely peeled including the tail. I usually use about 2 pounds of medium sized shrimp cut up into dipping size pieces, something that will fit on a cracker. You can add more or less of the spicy items to fit your likings.
I hope you enjoy!
Yield: This is usually good for a party of 10 people as a dip.
Comments: I do double the spices for us Louisiana folks!
